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6 min read

This week’s Feature: Easy Vegan Recipes featuring Vegetable Box Items

I know it can be hard to come with creative new meal ideas especially after a busy holiday season and on the cold nights when you just want to relax.

In addition, January can sometimes lead you to think about starting new habits like meal planning, weekend meal prep or trying new habits like Vegan/Vegetarian eating.

So, this week I decided to feature easy and delicious Vegan dishes with this week’s vegetable box items. They are great for new Vegans, meat lovers, life long Vegans or anyone looking for a new tasty meal option! If you are participating in Veganuary this month or starting in February you will certainly want to try these! These recipes are also great prepared on Sunday and enjoyed throughout the week.


Vegan Sweet Potato Quesadillas
Created By: Bianca Zapatka

These make for the perfect quick meal or snack. Easy and delicious!

For the Filling:
1-2 TBSP olive oil
1 sweet potato (about 9 oz) grated
1 tsp smoked paprika
½ tsp chili (optional)
½ tsp cumin (optional)
1 handful of baby spinach
1 cup black beans cooked or canned
½ cup corn cooked or canned (can use the frozen corn from your box a few weeks ago!)            2-3 tbsp fresh parsley chopped
salt, pepper to taste

For the Quesadillas:
6 (gluten-free, only if you want them gluten-free) tortillas  about 7.5-inch
1 cup vegan cheese grated (can use any cheese if you aren’t wanting them vegan)
3 tsp oil

Sweet Potato Filling:

  1. Heat the oil in large skillet over medium heat. Add the grated sweet potato and roast for 30 seconds. Then add the spices and stir to combine.
  2. Once the pan is sizzling, add a little bit of water, then cover the pan and reduce heat to low to avoid burning the contents. Cook for about 6 minutes, stirring occasionally.
  3. Add baby spinach, stir to combine and cook for about further 2 minutes, until the sweet potato is tender and cooked through.
  4. Stir in beans, corn, and parsley and cook for 1 minute longer, or until heated through. Season with salt and pepper to taste.


1. Heat a non-stick pan over medium heat and brush with a little bit of oil.

  1. Spread about 3 TBSP of the filling evenly over half of 1 tortilla, leaving an ½-inch border. Cover filling with grated cheese and fold over the empty side of the tortilla, pressing down carefully by using a spatula, so that it sticks a little. (You can place 2 folded tortillas at a time in the pan).

    3. Cook for about 2-3 minutes, flip and cook from the other side until golden and crispy.
  2. Repeat with remaining filling and as many tortillas as needed (about 4-6, depending on the exact size).
  3. Transfer quesadillas to a cutting board. Slice each quesadilla into three even wedges using a sharp knife or pizza cutter.
  4. Serve immediately, with guacamole or other dips of choice. Enjoy!

Leftover quesadillas can be wrapped and stored in the refrigerator for a few days. Simply reheat in the microwave or in the oven before serving.

Vegan White Bean Soup
Created By: Michaela Vais

This vegetarian chowder is the perfect light weeknight dinner, side dish or entrée with wholesome ingredients.


1/2 TBSP oil
2 medium potatoes diced
1 medium carrot chopped
2 celery stalks with greens, chopped
3 garlic cloves minced
1 1/2 tsp onion powder
3/4 tsp dried oregano
1/2 tsp dried marjoram
1/3 tsp red pepper flakes
4-5 cups (1100 ml) vegetable broth or water
2 bay leaves (optional)
Salt & pepper to taste
Three 14 oz cans white beans (about 4 cups), rinsed and drained
1/4 cup (60 ml) coconut milk canned
1/2 to 1 cup kale chopped (optional)
Fresh herbs to garnish

1. Chop the potatoes, celery, carrot and mince the garlic.

  1. Heat oil in a large pot over medium heat and add the garlic, all veggies, potatoes, and spices (onion powder, oregano, marjoram, red pepper flakes, salt, and pepper). Sauté for about one minute.
  2. Pour in the vegetable broth (or water) and bring the soup to a boil. Add the bay leaves (optional).
  3. Let the soup simmer for about 10 minutes, then add the white beans and coconut milk. Simmer for a further 5-10 minutes.
  4. Pour a part of the soup (e.g. half of it) to a different pot. Take out the bay leaves (if you used them).
  5. Blend this part using an immersion blender until it's smooth. You can also blend the soup in a regular blender. Make sure to work in batches and not to overfill the blender.
  6. Pour the blended soup back to the large pot and stir to combine. If you want to have an even thicker soup/chowder, you can blend all the soup.
  7. Taste and adjust seasoning. Add more salt/pepper to taste and red pepper flakes to add more heat.
  8. Garnish with fresh herbs (e.g. parsley), and enjoy. Serve with bread or toast.


Warm Moroccan Carrot Salad
Created by: Alisa Fleming

Although it's tasty when warm, this recipe is also a great healthy side dish to make ahead. The flavors develop more as it chills in the refrigerator.

2 lbs carrots cut into ½-inch pieces
2 TBSP extra-virgin olive oil
2 TBSP red wine vinegar
1 TBSP chopped fresh parsley
1 TBSP chopped fresh cilantro (optional, I usually omit it)
2 to 4 garlic cloves, minced (about 1 to 2 teaspoons)
½ tsp ground cumin
½ tsp Dijon mustard
½ tsp freshly ground black pepper, or to taste
¼ to ½ tsp fine sea salt, to taste

1. Steam the carrots until just crisp tender, about 6 to 10 minutes. Remove the carrots to a serving dish.

  1. In a small bowl, whisk together the oil, vinegar, parsley, cilantro (if using), garlic, cumin, mustard, pepper, and salt.
  2. Pour the dressing over the carrots and toss to coat.
  3. Serve warm, let the flavors meld for an hour at room temperature, or refrigerate for several hours to overnight.

Roasted Squash stuffed with Quinoa & Kale
Created by: Linda & Alex

It’s a great main dish or side dish for the holidays or any time you want a delicious and healthy dinner.

2 medium celebration squash cut in half and remove the seeds (or adjust filling for one squash)
4 TBSP vegan butter (can use regular butter if not concerned about being Vegan)
Salt and pepper to taste

For the filling:
2 TBSP extra-virgin olive oil
1 cup uncooked quinoa (cook according to instructions on the package)
1 medium red onion finely chopped
1 red bell pepper finely chopped
4 large kale leaves stems removed and finely chopped
1 tsp ground oregano
½ tsp ground sage
½ cup of pine nuts toasted
3 garlic cloves minced
Salt and pepper to taste
1 cup balsamic vinegar

1. Heat the oven to 400°F (204°C)

  1. Place the squash on a baking tray and add one tablespoon of butter to each half of the squash and sprinkle salt and pepper to taste over each squash. Roast for approximately 45 minutes to an hour, or until the squash is nicely caramelized and fork tender.
  2. While the squash is roasting, make the balsamic glaze. Put the vinegar in a sauce pan and bring to a boil. Immediately reduce the heat to a simmer and stir until the vinegar thickens. It’s ready when it clings to the back of a spoon. Approximately 10 minutes (You can also skip this step and buy store bought glaze).
  3. Remove from heat and set aside.
  4. Prepare the quinoa according to the instructions on the package.
  5. Heat the oil in a large skillet on medium-high heat and sauté the onions and bell pepper until they soften, approximately 7 minutes. Stir frequently. Add the kale, garlic, 1 teaspoon dried oregano, and ½ teaspoon dried sage and cook for approximately 3 minutes, or until the kale wilts. Add salt and pepper to taste. Stir frequently. Add the toasted pine nuts and cooked quinoa and stir until completely combined.
  6. Fill the squash with the vegetable and quinoa filling and drizzle the balsamic glaze over the top of each squash.


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