Turmeric Cauliflower & Peas

Turmeric Cauliflower & Peas makes a warming, comforting meal that’s packed with flavor! Serve with dramatic black rice for a simple weeknight dinner.

bowl of turmeric cauliflower and peas on a table

Turmeric Cauliflower & Peas: Inspiration and Details

Cauliflower is an ingredient that, for whatever reason, I struggle to creatively use or appreciate. I have it used it in these Roasted Cauliflower Bowls with Green Tahini and Sticky Sesame Cauliflower, but to be honest it’s just not very exciting most of the time.

However, it is very versatile and with enough other ingredients, it can be very satisfying. The inspiration for this dish came a bit from the traditional Indian meals of aloo mutter (potatoes and peas) and aloo gobi (potatoes and cauliflower). I am still learning about these dishes and am by no means saying that today’s post is any kind of authentic or culturally accurate representation – I am simply looking to better understand and appreciate their unique qualities, and I encourage you to read more at the links above!

Turmeric and ginger make up the largest flavor profiles here – both of these aromatics are very warming and I find them comforting on cooler days.

For some additional drama (and a boost of antioxidants), I prefer to serve this recipe with cooked black (“forbidden”) rice. You could definitely substitute quinoa or another kind of rice.

cutting board with ingredients for turmeric cauliflower with peas recipe

Can this recipe be made on a sheet pan?

Yes! if you’d rather cook this in an oven (for more of a Turmeric-Roasted Cauliflower), prepare vegetables by roasting onion, potatoes, and cauliflower on a lined sheet tray in a 400 degree oven for 15 minutes. It is important to still “bloom” the spice mixture, though, so I recommend heating the turmeric, curry powder, and ginger in the oil in a skillet top open up their flavors. Peas are still added at the very end along with lemon juice and cilantro.

Ways to Customize

Regular or Romanesco broccoli can be easily substituted for cauliflower here. Feel free to mix a bit in as well for a white and green mashup.

Coconut oil (refined or unrefined) can be swapped for avocado oil.

Sweet potatoes are an easy swap for the golden potato coins.

I actually didn’t have a ton of turmeric one time I tested this, so swapped in a lot more curry powder. It was fine! Fresh turmeric has a slightly different flavor profile but is also just as delicious.

As mentioned above, feel free to serve with an alternative to black rice such as quinoa, basmati, brown rice, millet, or farro.

hand with spoon reaching into a bowl of turmeric cauliflower and peas

Tips for Perfecting this Dish

  1. Add salt as you go. Adding a pinch of salt here and there will ensure the final dish tastes seasoned, not over saline.
  2. Do not cook cauliflower and peas for longer than 8 minutes over medium heat. As they steam they will soften a great deal, and you want to avoid pieces that completely fall apart.
  3. Cut potato slices as thin as you can, so they crisp up while still cooking through.
  4. Turmeric has a real tendency to stain! So be sure to watch if you have white counters or are wearing white clothing when working with it (even small splashes can wreak havoc).
close up of a piece of turmeric cauliflower

Other Indian-Inspired Recipes

Butter Chickpeas

Vegan Mango Lassi

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
bowl of turmeric cauliflower and peas on a table

Turmeric Cauliflower & Peas

  • Author: Emily
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan
Print Recipe

Description

Turmeric Cauliflower & Peas makes a warming, comforting meal that’s packed with flavor! Serve with forbidden rice for a simple weeknight vegan dinner.

Ingredients

Units Scale
  • 2 TBS avocado oil
  • 1/4 red onion, diced
  • Salt, used throughout
  • 1 1/4 TBS ground turmeric
  • 1 tsp curry powder
  • 1 tsp mustard seeds, optional
  • 1 TBS grated fresh ginger
  • 4 mini potatoes, or one small sweet potato, sliced into small coins
  • 5 cups cauliflower, chopped
  • 1 cup frozen peas
  • 2 tsp lemon juice
  • 1 tsp maple syrup
  • Fresh cilantro
  • 2 cups cooked rice or quinoa

Instructions

  1. Add oil to a large skillet over medium heat. Add sliced onion and a pinch of salt. Sauté for about five minutes, until slightly browned. Stir to prevent burning. Next, add your turmeric, curry powder, optional mustard seeds, and grated ginger. If things are sticking to the pan, add a splash of water.
  2. Add potatoes and let brown for 1-2 minutes. Stir, then add cauliflower with 1/4 tsp salt to season. Add a splash of water, reduce heat to medium low, and cover the skillet for 7-9 minutes to let vegetables steam/cook through.
  3. Remove lid and take pan off of heat. Immediately add peas, lemon juice, and maple syrup. Serve warm with some fresh cilantro and a side of rice or quinoa.

Notes

For added protein, add in some chickpeas or broiled tofu.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indian-Inspired

Nutrition

  • Serving Size: One fourth of recipe
  • Calories: 153.6 calories
  • Sugar: 6.3 grams
  • Sodium: 217.6 milligrams
  • Fat: 7.3 grams
  • Saturated Fat: 1 grams
  • Unsaturated Fat: 6.3 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 19 grams
  • Fiber: 5.1 grams
  • Protein: 5.2 grams
  • Cholesterol: 0 milligrams

Keywords: turmeric, cauliflower

Pesto Zuppa Toscana

This recipe for Vegan Pesto Zuppa Toscana is a hearty and cozy meal that’s totally vegan! Inspired by the Olive Garden favorite, “Tuscan Soup” is a perfect weeknight dinner full of protein and nutrients.

hand with a spoon reaching into a bowl of tuscan soup

What is Zuppa Toscana?

Zuppa Toscana is a broad term that translates directly to “Tuscan Soup,” or soup from the Tuscany region of Italy.  Traditional zuppa toscana normally is a soup made from kale, white beans, zucchini, potatoes, toasted bread, and Italian bacon. The American-based restaurant chain Olive Garden has popularized it in the US, but with heavy cream and Italian sausage.

Today’s recipe is inspired by both of these dishes, but with a purely plant-based spin.

Ingredient Details: How They Work Together + Substitutions

There are a number of ingredients in this dish, so I’ll highlight the main ones here and explain their significance!

Cashews, when blended with water, form a “cream” that gives this soup a lot of body and richness. Slivered almonds can be substituted.

Tempeh seasoned with soy sauce takes the place of bacon or sausage, adding a lot of protein (and a dose of probiotics). If you do not have access to tempeh, feel free to skip it or use white beans in its place.

Onion, celery, and carrots form the mirepoix, or main flavor base upon which the soup is built.

Basil pesto is an untraditional addition, but lends a lot of brightness (it’s also just one of my favorite sauces). It’s usually relegated to summer meals, but I like to freeze it to have on hand in winter months. It is also of course available at the store year-round; I like the Cashew Pesto sold by Trader Joes (featured in this roundup of my favorite vegan Trader Joe’s grocery items).

Small red potatoes lend a bit of comforting heft to this dish, and pair perfectly with the basil pesto flavor. These can easily be substituted for cubed Russet potatoes.

Vegetable broth unsurprisingly rounds out this dish. I do not like buying low sodium broth, as I prefer to just water down (by half) its full sodium counterpart. If you have homemade broth, this is of course the best option! I need to work on a recipe for that.

marble table with a plate of zuppa toscana and candle

Other Cozy Soup Recipes to Try Next

Chickpea Orzo Soup

Beet Carrot Ginger Soup

Vegan Pantry Chili

Easy and Creamy Tomato Soup

20-Minute Spicy Peanut Noodle Soup

Sesame Miso Ramen

Vegan Broccoli Cheddar Soup

More Pesto + Potato Recipes

This is one of my all-time favorite flavor combinations! Here are two other recipes that celebrate it.

Creamy Pesto Potato Salad

Crispy Pesto Potato Pizza

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
overhead view of a bowl of vegan pesto zuppa toscana

Pesto Zuppa Toscana

★★★★★

5 from 2 reviews
  • Author: Emily
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan
Print Recipe

Description

This recipe for Vegan Pesto Zuppa Toscana is a hearty and cozy meal that’s totally vegan! Inspired by the Olive Garden favorite, “Tuscan Soup” is a perfect weeknight dinner full of protein and nutrients. 

Ingredients

Units Scale
  • 1/3 cup cashew pieces
  • 3 TBS extra virgin olive oil
  • 1 block of tempeh, crumbled (optional, white beans work well as a substitute)
  • 1 tsp tamari or soy sauce
  • 1 yellow onion, chopped
  • 3 ribs celery, sliced into thin pieces
  • Salt and pepper
  • 5 large clove garlic
  • 1/4 tsp red pepper flakes
  • 1/4 cup pesto, homemade or store bought (I like Trader Joe’s Cashew Pesto)
  • 8 small red potatoes (or 2–3 medium-size russets), chopped into 1-inch pieces
  • 6 cups low sodium vegetable broth (or 3 cups full sodium broth + 3 cups water)
  • 5 cups kale, chopped
  • 1 tsp lemon juice or apple cider vinegar

Instructions

  1. Begin by preparing cashew cream. To a high-speed blender, add cashews and 1 cup water. Blend until creamy. If you do not have a high speed blender, let the cashews soak in 1 cup of hot water for a little while until they are slightly softened. Set aside. This is our “cashew cream.”
  2. To a large pot on the stove, add olive oil over medium heat. Add tempeh pieces and let brown for 5-7 minutes, stirring to prevent burning. Add tamari/soy sauce. You want the tempeh to take on some color. Add a splash of water if it begin to stick (this will also help steam out any bitterness from your tempeh).
  3. Add to the pot the chopped onion and celery. Stir to combine and add a pinch of salt and a few twists of pepper. Let cook for 5 more minutes until onion is golden. Add garlic, red pepper, and pesto and cook 1 minute more.
  4. To this pot, toss in your chopped potatoes and vegetable broth. Bring to a boil and let cook for 6-9 minutes, until potatoes are soft enough to be pierced with a fork.
  5. Remove from heat and add in reserved cashew cream, kale, lemon juice. Taste and see if you’d like to add more salt or lemon.

Notes

Soup can be stored in a sealed container in the fridge for 5 days.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Soup
  • Cuisine: Italian-American

Nutrition

  • Serving Size: One sixth of recipe
  • Calories: 277.4 calories
  • Sugar: 4.5 grams
  • Sodium: 359.2 milligrams
  • Fat: 17.5 grams
  • Saturated Fat: 3.1 grams
  • Unsaturated Fat: 14.4 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 21.8 grams
  • Fiber: 4.2 grams
  • Protein: 12.1 grams
  • Cholesterol: 0 milligrams

Keywords: soup, tuscan, italian

Vegan Pumpkin Pierogi

Try this recipe for Vegan Pumpkin Pierogi for a unique fall dinner that’s easier to prepare than you’d think! Filled with savory, spiced squash puree and creamy cashew cheese, this is a perfect dish for entertaining on a cozy fall evening.

plate of vegan pumpkin pierogi with yogurt on wood table

What is in pumpkin pierogi?

Similar to more traditional styles of pierogi, this recipe involves a basic (unleavened) dough that is then rolled and cut into circles. These are folded into half moon-shaped dumplings stuffed with a savory squash filling. Once stuffed and sealed, pierogi are boiled and pan-fried to serve. To make this recipe, you’ll need:

  • Flour, salt, and neutral oil for the dough
  • Pumpkin puree, cashew parmesan, brown sugar, cinnamon, and nutmeg for the filling

Even though there is brown sugar featured here, trust me that it does not lend much sweetness to the final pierogi. Rather, this helps to balance the spices we’re including.

a close up shot of a plate of vegan pierogi

Tips For Making Pierogi That Are Vegan

The main substitute needed to ensure these pierogi are dairy-free is the elimination of cheese/dairy. This is simple enough! We’ll use one of my most versatile recipes, cashew parmesan, to make this happen. Cashew parm is something I always have on hand. To make it, simply pulse in a food processor 1 cup raw cashews, 1/2 tsp garlic powder, 3 TBS nutritional yeast, and a pinch of salt. I keep it stored in a sealed jar in the fridge for a few months, where it makes so many dishes (especially pizza and pasta) all the better.

While some people find that using milk to seal the pierogi helps to keep it closed, I have not found this essential. Instead, use the tines of a fork to press down the rounded edges of the dumplings (like you would for a pie crust).

a fork drizzling honey on top of a plate of pumpkin pierogi

Possible Substitutions for This Recipe

Cooked sweet potato or butternut squash puree would be nice substitutes for pumpkin.

I have not tried a gluten-free version of the dough, but would think a store-bough 1-for-1 flour would be the best place to start.

I like serving these with coconut yogurt, but something like a cashew sour cream would also be tasty.

Fried sage would be an excellent complement to the fall flavors we’ve got going on – I of course did not have any when photographing these or would have loved that addition!

Similar Recipes to Try Next (More Pierogi and Squash Dishes)

Quinoa Stuffed Honeynut Squash

Cheesy Potato Vegan Pierogi

Sage Brown Butter Sauce with Butternut Ravioli

a fork taking a pierce of pumpkin pierogi off of a plate
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
plate of vegan pumpkin pierogi with yogurt on wood table

Vegan Pumpkin Pierogi

★★★★★

5 from 1 reviews
  • Author: Emily
  • Total Time: 33 minutes
  • Yield: 25 pierogi 1x
  • Diet: Vegan
Print Recipe

Description

Try this recipe for Vegan Pumpkin Pierogi for a unique fall dinner that’s easier to prepare than you’d think! Filled with savory, spiced squash puree and creamy cashew cheese, this is a perfect fish for entertaining on a cozy fall evening. 

Ingredients

Units Scale

For pierogi dough:

  • 3 cups all purpose flour
  • 1/2 tsp salt
  • 1 cup water
  • 1/2 neutral oil, like avocado

For pumpkin filling:

  • 1 1/4 cup pumpkin puree
  • 1/4 cup cashew parmesan (see notes for recipe)
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 TBS brown sugar
  • Vegan butter, to pan fry
  • Optional ingredients for serving: Truffle honey, coconut yogurt, parsley, fried sage

Instructions

  1. To begin, combine flour, salt, water, and oil in a large bowl and mix until incorporated. Using both hands, knead mixture together until the dough comes together, looking smooth and soft. This should take 5-6 minutes. Remove the dough ball, add some oil to the sides and bottom of the bowl, place dough ball back in, and cover with a towel. Let dough rest at room temperature for 30 minutes (this will relax the gluten strands making it easier to roll). Alternatively, this dough can be made ahead and refrigerated for a couple of days. If you take this route just be sure that the dough has time to come to room temperature before rolling. This will help with elasticity.
  2. In a medium bowl, mix together pumpkin, parm, salt, cinnamon, nutmeg, and brown sugar. 
  3. On a lightly floured surface, roll out your now-rested dough. Using a medium sized glass or circle cutter, cut as many 3-inch circles as you can. Re-roll remaining dough if needed. To assemble pierogi, add 1-2 TBS pumpkin to the side of one circle of dough. Carefully fold the other side up and over the filling, trying not to break it.  Press down very firmly with a fork so that the edges remain intact. Refer to the photos above for the ideal shape. Repeat with all remaining dough circles (you may have leftover filling). Once all pierogi are shaped, add to a large tray and place in the fridge or freezer for a few minutes while you bring a large pot of water to boil.
  4. Once water is boiling, carefully drop one pierogi a time into boiling water. Try not to add more than 4, as they may stick together. Carefully stir to ensure they do not get stuck to the bottom of the pot. Let boil 3-4 minutes, until they float. Remove with a slotted spoon and set aside.
  5. If you plan to eat right away, melt 2 TBS of vegan butter in a skillet and pan-fry each pierogi for 3-4 minutes per side, until crispy and golden. If you’d like to eat them later, store in the freezer (in a single layer so they do not stick together) and pan-fry once you’re ready to enjoy. 
  6. To serve, plate with toppings of choice and enjoy!

Notes

To make cashew parmesan: Pulse in a food processor 1 cup raw cashews. 1/2 tsp garlic powder, 3 TBS nutritional yeast, and a pinch of salt. Stored in a sealed jar in the fridge for a few months. 

  • Prep Time: 25 minutes
  • Cook Time: 8 minutes
  • Category: Dinner
  • Method: Boiling
  • Cuisine: Polish

Nutrition

  • Serving Size: 1 pierogi
  • Calories: 108 calories
  • Sugar: 0.8 grams
  • Sodium: 77.4 milligrams
  • Fat: 5.5 grams
  • Saturated Fat: 1.2 grams
  • Unsaturated Fat: 4.3 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 12.9 grams
  • Fiber: 0.8 grams
  • Protein: 1.8 grams
  • Cholesterol: 0 milligrams

Woven Fresh Pear Tart

This Woven Fresh Pear Tart is a breeze to make and a show-stopping vegan dessert! Thinly sliced fruit sits atop a simple fig jam spread across a buttery, flaky crust. This customizable recipe is as beautiful as it is delicious!

overhead view of a woven fresh pear tart with multiple colors

In all of the apple excitement of September, it can be easy to overlook pears. Colorful and full of juicy flavor, I want to start using them more often! For some funny nostalgia, check out this post for Baked Granola Pears (one of my first-ever recipes!).

Tips for Making a Woven Fruit Design on this Fresh Pear Tart

The full process for building this tart design is outlined in the recipe card, but here are a few specific tips that will help you create your best tart art:

  • Do your best to keep all pear slices the same size (not to thick and not too thin!)
  • Stack lines of pears very tightly inside the crust. This will ensure maximum color contrast between pieces.
  • Add a slight curve as you lay down varying lines of differently colored fruit. This add and undulating “wave” effect.
  • Make sure your inner jam filling is not too watery. The stiffness will help the pears stand upright and in one place.

This design was inspired by a recipe in the book Pieometry by Lauren Ko (check out her page here). I really recommend this book!

four pairs of different colors atop a marble clock
Four Friends: Red Anjou, Bartlett, Bosc, and Green Anjou

Different Types of Pears for this Recipe

Here is a great infographic for different types of pears found in the United States! If you live elsewhere, others may be more accessible to you. It is important to have distinct colors variations to achieve the design outlined below. I used:

  • Bosc for the brown section. This is a very crisp pear that is not incredibly sweet. The stiff texture helped with slicing!
  • Red Anjou and Green Anjou for the red and green sections. These are both middle of the road pears for sweetness and texture, and very brightly colored.
  • Bartlett (or Williams) for the yellow section. This is the softest pear of the bunch, and the most sweet. These pears can bruise easily so you’ll see a few sections of that when you look at these photos. That is normal and does not mean anything is wrong with the fruit!

Options to Customize

  • Apples can be substituted for pears! A mandoline can help with slicing if you have one.
  • Feel free to use another kind of crust, like graham cracker or gingersnap. Or, a store-bought pie crust will work to save some time.
  • Any kind of jam you like will work in place of fig preserves. I’d recommend apple butter to keep with the autumnal theme. Alternatively, a whipped cream filling mixed with a dash of cinnamon would be delicious!
close up of a woven fresh pear tart

I hope you love this recipe! If you give it a try, please let me know over on Instagram or TikTok!

More Vegan Fruit Desserts with Cool Designs

Tessellated Rhubarb Almond Cake

Peaches and Cream Tart

Mango Sticky Rice with Mango Rose

Other Autumn Desserts to Make With Pie Crust

Pomegranate Cranberry Custard Pie

Vegan Pumpkin Cake with Cinnamon Brown Butter Frosting

Puff Pastry Apple Strudel

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
close up of a woven fresh pear tart

Woven Fresh Pear Tart

★★★★★

5 from 1 reviews
  • Author: Emily
  • Total Time: 36 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan
Print Recipe

Description

This Woven Fresh Pear Tart is a breeze to make and a show-stopping dessert! Thinly sliced fruit sits atop a simple fig jam spread across a buttery, flaky crust. This customizable recipe is as beautiful as it is delicious!

Ingredients

Units Scale
  • 1 pie crust, store-bought or from this flaky galette crust recipe
  • Butter, for pan (vegan, like Miyokos)
  • Four firm pears of choice (ideally 1 red, 1 green, 1 yellow, and 1 brown)
  • 1/3 cup fig preserves, or apple butter
  • Splash of nondairy milk or water as needed, to thin preserves (optional)

Instructions

  1. Preheat the oven to 375 degrees F and butter a pie plate or small cake pan (any round dish is fine). Unroll your pie crust to fit inside the plate, pressing to line.
  2. If you have pie weights, now is a great time to use them as we’re baking the crust on its own. If not, take a sheet or parchment and lay it over top of the pie crust. Fill with pie weights, dry beans, or rice. This will help weigh down the crust so it does not puff too much in the oven! Place the “weighted” crust in the oven and bake for 15-18 minutes, until golden brown and firm. Remove and set aside.
  3. While crust is baking, begin slicing your pears. This will take a long time but is rather methodical. Stand each pear upright and slice down into 3-4 large sections, avoiding the seeds and the core (but cut as close to the core as possible). Take each wedge and place skin side up on a cutting board. Cut across the pear in 1 millimeter-wide slices from the long edge of the wedge. You do not want the slices so thin that the skin is not visible, but you also do not want them so thick so that they do not bend at all. Do not separate the slices but keep them whole until you’re ready to assemble. Repeat with remaining pears. 
  4. In a small bowl, mix fig preserves with a splash of milk (or water) to thin to a spreadable consistency. You don’t want this to be too thin as the stiffness will help the pears stand up. Spread the preserve mixture on top of your baked and cooled pie crust. 
  5. Take 7 slices from one of your waiting pears. Keeping them together in a clump, slowly pinch out into a long line. You want the pear pieces to still be touching. Place line of pears in the center of the tart, skin side up. It does not need to reach across the entire surface of the tart. 
  6. Repeat this process with a new color pear, alternating the colors as you go. Feel free to get creative with this and mold curves in the slices to create a woven effect. Have fun with it! It’s OK if some slices are taller than others. For the best look, do not spread pear pieces too far apart (this will ensure the maximum amount of colorful skin is visible when looked at from above). 
  7. Once the entire surface of the tart is tightly covered in pears, you’re ready to serve! This tart is best when eaten within a couple hours after preparation, as the pears may oxidize as they sit. A splash of lemon juice can help prevent this but be warned – this will of course impact how the pears taste.

Notes

This fresh pear tart will keep for a few days in the fridge, but the pears themselves may turn a bit brown as they are exposed to oxygen. For best results, prepare just before serving. 

  • Prep Time: 20 minutes
  • Cook Time: 16 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: One eighth of recipe
  • Calories: 260.1 calories
  • Sugar: 15.8 grams
  • Sodium: 307.6 milligrams
  • Fat: 13.4 grams
  • Saturated Fat: 10.5 grams
  • Unsaturated Fat: 2.9 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 34.6 grams
  • Fiber: 3.3 grams
  • Protein: 2.1 grams
  • Cholesterol: 0 milligrams

Keywords: pear, tart, fig jam

overhead view of a woven fresh pear tart with multiple colors

Peaches and Cream Tart

Celebrate late summer produce with this Vegan Peaches and Cream Tart! With a graham cracker crust and coconut whipped cream filling, this is a beautiful and super-simple dessert recipe.

peaches and cream tart on a marble table next to sliced peaches and graham crackers

Looking for a low-effort, high-impact late summer dessert? This may be it! This Peaches and Cream Tart can be ready in minutes and is guaranteed to impress guests at your next get-together. Peaches and cream is a classic summer flavor combo, and this simple (vegan) treat brings them together in a fun way.

Ingredient Details

A simple graham cracker crust creates a perfectly nutty textural contrast to the rest of this dessert. It evokes classic summertime flavors and can be easily purchased from the store.

Coconut whipped cream acts as an all-purpose filling, with a refreshing taste and cooling quality. This can be made my hand or purchased from the store as well.

Finally, a plum, a nectarine, a yellow peach, and a white peach create our ombré sunset-inspired design. By layering thin slices, you achieve maximum visual impact with very little work involved.

sliced peach next to a paring knife

How to Save Time with This Recipe (+ a No Bake Option)

As mentioned above, the easiest way to save time with this recipe is to purchase certain ingredients pre-made (no shame here!). I love avoiding the oven during the high heat of summer, so a pre-made graham cracker crust can be a lifesaver.

Dairy-free whipped creams are plentiful at most grocery stores these days, so something like Cocowhip can work well in place of homemade coconut whipped cream.

Ideas to Customize

While the design outlined below takes inspiration from a sunset (with a gradient of dark to light colors), feel free to mix this up! One singular color would also be striking, or even an alternating mix of light and dark fruits for a striped effect. Just be sure that the peaches, nectarines, and/or plums that you use are ripe. No one wants to bite into an underripe piece of anything, especially when summer is often the best time of year for most produce.

overhead shot of a peaches and cream tart on a marble table

More Tips for Perfecting this Recipe

  • If making your own graham cracker crust, be sure to firmly press the crust into the pie dish before baking. This will ensure it does not crumble apart on you when slicing!
  • Try to cut each piece of fruit to a similar thickness. This will create the most cohesive design.
  • Don’t think too hard about arranging slices. Get creative and have fun with it.
  • Let the tart sit in the fridge for a hour prior to serving. This will allow the peaches and cream to set.
  • Enjoy within 1-3 days of creating. Over time the fruit will soften and could become mushy.

Other Peach Desserts to Try Next

Ginger Peach Crumble Ice Cream Floats

Bourbon Peach Crumble with Brown Butter Oats

Grilled Peaches with Cinnamon Sugar Crispies

overhead shot of a sliced peaches and cream tart on a marble table
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
overhead shot of a peaches and cream tart on a marble table

Peaches and Cream Tart

  • Author: Emily
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan
Print Recipe

Description

Celebrate late summer produce with this Peaches and Cream Tart! With a graham cracker crust and basic whipped cream filling, this is a beautiful and super-simple dessert recipe. 

Ingredients

Scale

For graham cracker crust (feel free to substitute with store-bought):

  • 2 cups graham cracker crumbs (from 10-12 crackers)
  • 1/4 tsp salt
  • 2 TBS sugar (optional)
  • 4 TBS melted butter, or neutral oil

For tart:

Instructions

  1. To prepare graham cracker crust, preheat the oven to 350 degrees F. Combine crumbs, salt, sugar, and butter in a large bowl. Mix to combine into a sandy texture. Alternatively make this entirely in the food processor, taking care to not over-mix (you want the texture to slightly stick together when pinched). If needed, add a bit more melted butter or oil to help things come together 
  2. Lightly oil a standard pie plate and fill with your crumb mixture, pressing crust around the sides of the dish. Bake for 15-17 minutes until golden brown and set. Remove from oven to cool and set aside for later.
  3. To assemble tart, spoon whipped cream inside cooled crust. After washing all produce, cut thin slices from each piece of fruit (about 1 cm wide), creating crescent shapes.
  4. Start with the plum. On the left side of the tart arrange slices in an overlapping line, skin side facing up, working from left to right. Tracing the edge of the tart, keep the slices as close as possible, creating a “woven” layered effect. Once you are 1/4 of the way across the tart, start the same process with the nectarine. You are aiming for an ombre transition of colors, moving from dark to light. Repeat with the yellow peach and then the white peach. You may have some fruit left over to snack on! 
  5. One all fruit is arranged on top of the cream, move the tart to the fridge to cool. It will set up as it chills. This tart tastes best if enjoyed within 2-3 days. To store, cover lightly and keep refrigerated. 
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: One eighth of recipe
  • Calories: 172.8 calories
  • Sugar: 10.4 grams
  • Sodium: 206.3 milligrams
  • Fat: 8.5 grams
  • Saturated Fat: 5.7 grams
  • Unsaturated Fat: 2.8 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 24.1 grams
  • Fiber: 2.1 grams
  • Protein: 2.3 grams
  • Cholesterol: 0 milligrams

Keywords: peach, tart, cream, stone fruit

Easy Vegan Pantry Chili

This classic recipe for Easy Vegan Pantry Chili is one you’ll have on rotation all winter long! It’s made with hearty pantry ingredients (and two types of beans) and is ready in just 30 minutes. It works well as a weeknight dinner and is made even better when served alongside fresh cornbread!

bowl of easy vegan chili topped with green onions, avocado, and sour cream on a wooden table

What is pantry chili?

Pantry chili is a classic soup recipe that can be primarily made with nonperishable ingredients you already have on hand. Celebrated for its versatility, this recipe is perfect for a busy weeknight or a day when the fresh produce stock in your fridge is looking a little low. Furthermore, it’s an excellent meal when many other vegetables are out of season, as its full of nutrients. Some of the featured “pantry” ingredients include:

  • Dried or canned beans (two types ideally, I use dark red kidney and black beans)
  • Canned fire-roasted tomatoes
  • Vegetable broth

What’s great about these ingredients is that they are very interchangeable. This recipe would also be good with black eyed peas, butter beans, white beans, garbanzo beans, or light red kidney beans. Store-bough stock or even vegan bouillon will work in place of vegetable broth (sometimes I even substitute water and amp up the spiced I’m including!). If you do not have fire-roasted tomatoes, regular old diced tomatoes or a mixture or tomato paste and water will work in a pinch. Flexibility is the name of the game in a pantry recipe.

Ingredients Needed

  • 2 TBS olive oil
  • 1 medium yellow onion, diced
  • 1 large carrot, sliced into rounds
  • Salt and pepper, used throughout
  • 3 cloves garlic, minced
  • For homemade chili seasoning blend: 2 TBS chili powder, 1 tsp smoked paprika (optional), 1/2 TBS dried oregano, 2 tsp cumin powder, 1/4 tsp cinnamon, 1/2 tsp salt 
  • 1 red bell pepper, diced
  • 3 cups vegetable broth
  • 2 15 oz cans diced fire roasted tomatoes
  • 3 cups cooked beans, or two drained and rinsed cans beans of choice (see note)
  • Diced avocado, vegan sour cream, green onions, cilantro, vegan cornbread, or chips for serving (optional)
plate of vegan cornbread sliced next to two bowls of easy vegan chili

How to Make this Vegan Pantry Chili with Beans

1. Heat olive oil in a large soup pan over medium on the stovetop. Add diced onion, carrot, and a pinch each of salt and pepper. Stir and let sauté for 5-6 minutes, until onion becomes slightly translucent.

2. Add minced garlic along with chili powder, paprika if using, oregano, cumin, cinnamon, and 1/2 tsp more salt. Let cook for 30 seconds until aromatic, then add bell pepper and let cook 30 seconds more. 

3. Add vegetable broth, tomatoes, and rinsed beans. If you’d like more liquid (some tomatoes come in not much juice), feel free to add a splash of water to achieve your desired consistency. Bring mixture to a boil.

4. Once boiling, reduce heat to medium low (a simmer) and let flavors meld for 15-30 minutes. The flavor will continue to deeper as this chili sits, so you can’t really overcook it (unless you take the lid off and evaporate all the liquid away!)

5. Remove from heat and serve with toppings of choice, including but not limited to: diced avocado, vegan sour cream, green onions, cilantro, vegan cornbread, or chips for serving (optional).

How long does vegan chili last in the fridge?

This recipe will last 5-6 days when stored in a sealed container in the refrigerator. It is best stored separately from toppings, so just add those right before serving after reheating on the stove or in the microwave.

How to Store this Dish

As mentioned above, I recommend storing this in the fridge where it will keep for about a week. You can also meal prep this recipe and freeze it (once cool) in a sealed container for up to 3 months! To thaw, bring to room temperature or heat on the stove.

What other vegetables can I add to this recipe?

This recipe is very flexible and can take on other additions of vegetables such as zucchini, celery, corn kernels, poblano peppers, or even sweet potatoes. Just be mindful of the size of each ingredient (try to chop everything to a similar shape) and bear in mind that some items will take longer to cook/soften that others.

overhead shot of easy vegan chili topped with sour cream, avocado, and a slice of cornbread

What to Serve with Pantry Chili

  • Vegan Cornbread (a classic pairing)
  • Tortilla chips
  • Vegan sour cream or yogurt, for tang
  • Cilantro or chopped green onions
  • Avocado pieces

More Cozy Winter Dinner Recipes

Chickpea Orzo Soup

Thai-Inspired Pumpkin Curry

20-Minute Spicy Peanut Noodle Soup

French Onion Pasta Bake

Butter Chickpeas

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
bowl of easy vegan chili topped with green onions, avocado, and sour cream on a wooden table

Easy Vegan Pantry Chili

★★★★★

5 from 2 reviews
  • Author: Emily
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan
Print Recipe

Description

This classic recipe for Easy Vegan Pantry Chili is one you’ll have on rotation all winter long! It’s made with hearty pantry ingredients (and two types of beans) and is ready in just 30 minutes. It works well as a weeknight dinner and is made even better when served alongside fresh cornbread!

Ingredients

Scale
  • 2 TBS olive oil
  • 1 medium yellow onion, diced
  • 1 large carrot, sliced into rounds
  • Salt and pepper, used throughout
  • 3 cloves garlic, minced
  • For homemade chili seasoning blend: 2 TBS chili powder, 1 tsp smoked paprika (optional), 1/2 TBS dried oregano, 2 tsp cumin powder, 1/4 tsp cinnamon, 1/2 tsp salt 
  • 1 red bell pepper, diced
  • 3 cups vegetable broth
  • 2 15 oz cans diced fire roasted tomatoes
  • 3 cups cooked beans, or two drained and rinsed cans beans of choice (see note)
  • Diced avocado, vegan sour cream, green onions, cilantro, vegan cornbread, or chips for serving (optional)

Instructions

  1. Heat olive oil in a large soup pan over medium on the stovetop. Add diced onion, carrot, and a pinch each of salt and pepper. Stir and let sauté for 5-6 minutes, until onion becomes slightly translucent.
  2. Add minced garlic along with chili powder, paprika if using, oregano, cumin, cinnamon, and salt. Let cook for 30 seconds until aromatic, then add bell pepper and let cook 30 seconds more. 
  3. Add vegetable broth, tomatoes, and rinsed beans. If you’d like more liquid (some tomatoes come in not much juice), feel free to add a splash of water to achieve your desired consistency. Bring mixture to a boil.
  4. Once boiling, reduce heat to medium low (a simmer) and let flavors meld for 15-30 minutes. The flavor will continue to deeper as this chili sits, so you can’t really overcook it (unless you take the lid off and evaporate all the liquid away!)
  5. Remove from heat and serve with toppings of choice, including but not limited to: diced avocado, vegan sour cream, green onions, cilantro, vegan cornbread, or chips for serving (optional)

Notes

I used one can of black beans and one can of dark red kidney beans. This recipe would also be good with black eyed peas, butter beans, white beans, garbanzo beans, or light red kidney beans.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Soup

Nutrition

  • Serving Size: One fourth of recipe
  • Calories: 311.8 calories
  • Sugar: 10.9 grams
  • Sodium: 1143.2 milligrams
  • Fat: 8.1 grams
  • Saturated Fat: 1.2 grams
  • Unsaturated Fat: 6.9 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 46.1 grams
  • Fiber: 13.2 grams
  • Protein: 13.3 grams
  • Cholesterol: 0 milligrams

Keywords: chili, winter, beans