Vegan creamed spinach dip in a bowl, served with late july tortilla chips.

Vegan Creamed Spinach

This vegan creamed spinach is ready in less than 15 minutes. It’s creamy, tasty and a little bit garlicky. The flavors are deeply rich and incredibly cheesy, even without the dairy!

Using only 5 ingredients, this simple creamed spinach recipe packs a lot of flavor and can be eaten as a dip, as a side or stuffed inside savory pastry rolls.

How To Make The Best Vegan Creamed Spinach

Creamed spinach does not get easier than this recipe. Start by finely mincing garlic and then sautéing it in extra virgin olive oil until golden. Soon after, add in washed and dried spinach and season with salt and pepper to taste. When the spinach is wilted, add the cream cheese, shredded mozzarella and nutritional yeast to the pan. Stir quickly to combine and cook on low heat until the creamed spinach thickens up.

Remove the creamed spinach off heat and serve! This recipe is incredibly simple and most like the original recipe when it comes to taste. If you are stuffing the spinach into pastry, allow the dip to cool before rolling up in the dough.

Spinach releases excess moisture as it cooks. Because of this, it’s important to wash and dry the spinach with paper towels before adding it to the pan.

How To Make Pastry Shells

Using store-bought crescent rolls, open the can and unroll the dough. Cut the dough into long rectangular strips. One can should wield around 6 pastry strips. Next, roll up sheets of aluminum foil into 6 cone shapes (one end will start off wide and taper into a narrow end). Taking one pastry strip at a time, start at the narrow end of the cone and wrap the dough around to create a carrot shape.

Once all the strips are rolled, bake in the oven according to package directions. After baking, allow the pastry to cool completely before removing the cones. Stuff with the creamed spinach dip for a hand-held appetizer.

This is one of the easiest recipes for creamed spinach out there. The quantities can easily be doubled (or tripled) for large gatherings but it’s also perfect as a side for a mid-week dinner. If you try making this recipe, leave a rating below and don’t forget to tag @PlantBasedDogGuy on Instagram!

For more easy sides, try these recipes:

Vegan creamed spinach dip in a bowl, served with late july tortilla chips.
Yield: 4 Servings

Creamed Spinach

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

This 5 ingredient creamed spinach is ready in 15 minutes. The flavors are deeply rich and incredibly cheesy, even without the dairy!

Ingredients

  • 1 Tablespoon Extra Virgin Olive Oil
  • Salt & Pepper (To Taste)
  • 5 Cloves Garlic
  • 9 oz. Spinach
  • 1/3 Cup Vegan Cream Cheese (I Recommend Tofutti)
  • 1/3 Cup Shredded Mozzarella Cheese (I Recommend Violife or OATzarella)
  • 1 Tablespoon Nutritional Yeast

Instructions

HOW TO MAKE VEGAN CREAMED SPINACH

  1. Start by finely mincing 5 fresh garlic cloves and then sautéing it in extra virgin olive oil, until golden.
  2. Soon after, add in washed and dried spinach and season with salt and pepper to taste.
  3. When the spinach is wilted, add the cream cheese, shredded mozzarella and nutritional yeast to the pan.
  4. Stir quickly to combine and cook on low heat until the creamed spinach thickens up.
  5. Remove the creamed spinach off heat and serve! If you are using the creamed spinach as a filling, allow it to reach room temperature before rolling in pastry dough.

Notes

Spinach releases excess moisture as it cooks. Because of this, it's important to wash and dry the spinach with paper towels before adding it to the pan.

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Nutrition Information

Yield

4 Servings

Serving Size

1/4 Serving

Amount Per Serving Calories 85Total Fat 5gSodium 175mgCarbohydrates 6gSugar 0gProtein 2.5g

Did You Make This Recipe?

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Glazed and sauced baked eggplant on a plate, against a wooden chopping board.

Hoisin Glazed Eggplant

Even if you don’t like eggplant, you’ll love the taste of this hoisin glazed eggplant recipe. Asian flavors converge to make every bite intense, extremely saucy and satisfying.

Chinese or Japanese eggplant is the perfect carrier because it absorbs sauce so well. The glaze features garlic, green onions, sesame seeds, soy sauce and hoisin sauce to build immense flavor.

How To Make Vegan Hoisin Glazed Eggplant

Preheat an oven to 400°F. While that is getting to temperature, wash and dry the eggplant. Slice the eggplant into round discs, approximately 1 cm thick. When the eggplant is sliced, score one side in a criss-cross design – this will allow the glaze to really sink in. Next, toss the eggplant slices in a bowl with some extra virgin olive oil.

Prepare a baking tray with a reusable silicone mat (or parchment paper), and place the eggplant on the mat (criss-cross side up), taking care to not overlap them. Season with salt and pepper and garlic powder to taste. Bake in the oven for 25 minutes.

Scoring a cross-hatched design on the surface will help the flavors absorb into the eggplant as it cooks.

Hoisin Glaze Recipe

For the glaze, finely chop fresh garlic and cut the green onion into thin slices – the bottom part of the stalk will be used in the glaze, and the tops will be reserved for garnishing.

In a pan set to medium heat, cook the garlic with 2 tablespoons of extra virgin olive oil. Add the green onion bottoms and sesame seeds, followed immediately by hoisin sauce and soy sauce. When it starts to bubble, add the water to the pan and let it simmer until a thick glaze takes form.

When the eggplant is ready to come out of the oven, baste the top side with the glaze. Return to the oven for another 15 minutes, until the eggplant takes on a deep brown color. Before serving, garnish with the reserved tops of green onions.

For the best taste experience, serve the eggplant immediately. It’s an exciting side to serve alongside Asian dishes, or as a complement to potato-forward meals.

I hope you try making this recipe for yourself. If you do, leave a rating below and don’t forget to tag @PlantBasedDogGuy on Instagram!

For more Asian inspired meal ideas try these recipes:

Delicious plate of baked eggplant with green onion.
Yield: 3 Servings

Hoisin Glazed Eggplant

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Asian flavors converge to make every bite of this eggplant hoisin glazed recipe intense, extremely saucy and satisfying.

Ingredients

  • 4 Chinese or Japanese Eggplant
  • 2 Tablespoons Extra Virgin Olive Oil + More For Coating Eggplant
  • Garlic Powder (To Taste)
  • Salt & Pepper (To Taste)
  • 5 Cloves Fresh Garlic
  • 3 Green Onions
  • 1 Tablespoon Sesame Seeds
  • 2 Tablespoons Hoisin Sauce
  • 2 Tablespoons Reduced Sodium Soy Sauce
  • 1/3 Cup Water

Instructions

HOW TO MAKE HOISIN GLAZED EGGPLANT

  1. Preheat an oven to 400°F. While the oven is getting to temperature, wash and dry the eggplant.
  2. Slice the eggplant into round discs, approximately 1 cm thick. When the eggplant is all sliced, score the surface of one side in a criss-cross design – this will allow the glaze to really sink in.
  3. Next, toss the eggplant slices in a bowl with some extra virgin olive oil.
  4. Prepare a baking tray with a reusable silicone mat (or parchment paper), and place the sliced eggplant on the mat (criss-cross side up), taking care to not overlap them. Bake in the oven for 25 minutes.
  5. For the glaze, finely chop fresh garlic and cut the green onion into thin slices – the bottoms part of the stalk will be used in the glaze, and the tops will be reserved for garnishing.
  6. In a pan set to medium heat, cook the garlic with 2 tablespoons of extra virgin olive oil.
  7. Add the green onion bottoms and sesame seeds, followed immediately by hoisin sauce and soy sauce. When it starts to bubble, add the water to the pan and let it simmer until a thick glaze takes form.
  8. When the eggplant is ready to come out of the oven, baste the top side with the glaze.
  9. Return to the oven for another 15 minutes, until the eggplant takes on a deep brown color. Before serving, garnish with the reserved tops of green onions.

Notes

Scoring a cross-hatched design on the surface will help the flavors absorb into the eggplant as it cooks.

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Nutrition Information

Yield

3 Servings

Serving Size

1/3

Amount Per Serving Calories 128Total Fat 9gSodium 500mgCarbohydrates 6gSugar 3g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.

Easy rich and creamy purple sweet potato side in a white bowl and dusted with cinnamon.

Purple Potato Mash

When wandering around the grocery store, you may have noticed a little curious variety of potato called Stokes Purple. It has an intriguing purple exterior and bright purple flesh inside.

If you’re exactly how to cook with it, I’ve got a simple recipe for purple potato mash that’s a little bit savory and a little bit sweet. My preparation is inspired by ube, a purple yam that’s a staple in Filipino cuisine, but very hard to find in the United States.

Why Use Purple Potatoes?

Stokes Purple potatoes aren’t just eye-catching. They also have a nutrients not present in white potatoes. These purple tubers are high in fiber, contain vitamin C and are packed with antioxidants that lend the bright purple hue.

When compared to other potato varieties, the taste is slightly floral and mildly sweet. Making it the perfect ingredient for pies, soups, baked chips and both sweet and savory dishes.

So, It’s Not Ube?

Before we go into the recipe, I want to dispel any misconceptions that might be out there regarding ube. There is a lot of confusion as to whether Stokes Purple is ube, and the answer is: it’s not. Fresh ube is almost impossible to find in the United States (I use the word “almost,” because I’ve only seen it grown by someone that brought it into the country from the Philippines).

In contrast to Stokes Purple potatoes, ube has brown bark-like skin and flesh that’s white with purple speckles. These flecks of color range from magenta to lilac. While you might not be able to cook the real thing, you can buy ube extract and ube halaya, a creamy jam, in Asian food markets.

How To Make Purple Potato Mash

To make the purple sweet potato mash you’ll need 3 potatoes. Start by peeling the skin and then cubing the potatoes into chunks. Get a pot and fill it with water. Salt the water and place on high heat. When the water starts to boil, add the potatoes to the pot.

After the potatoes have cooked for around 10 minutes, strain the potato cubes out of the bright purple water. Return it to the pot and start to mash the cubes using a potato masher. Next, in no particular order, add all the other ingredients and mix until everything is combined.

Cook Stokes Purple potatoes until they are just soft. Overcooking them can result in a mushy texture.

These sweet purple potatoes are creamy and rich, with hints of sweetness and slight coconut flavors. They’re delicious accompanying Pan Roasted Asparagus and Deviled Potatoes for a colorful and bright Spring meal. If you make this recipe, leave a review below and don’t forget to tag @PlantBasedDogGuy on Instagram.

Easy rich and creamy purple sweet potato side in a white bowl and dusted with cinnamon.
Yield: 5 Cups

Purple Sweet Potato Mash

Prep Time: 5 minutes
Cook Time: 10 minutes
Additional Time: 5 minutes
Total Time: 20 minutes

Stokes Purple potato mash makes a delicious side. This recipe is rich and creamy with hints of sweetness and a slight coconut flavor.

Ingredients

  • 3 Stokes Purple Potatoes
  • 1/2 Cup Coconut Milk
  • 6 Tablespoons Sweetened Condensed Coconut Milk (I recommend Edward & Sons, Let's Do Organic)
  • 2 Tablespoons Maple Syrup
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Cinnamon

Instructions

PREPARE

  1. Get a large pot and fill it with water.
  2. Place on high heat and add a few pinches of salt.

HOW TO MAKE STOKES PURPLE POTATO MASH

  1. Wash the potatoes and peel off the skin.
  2. Cube the potatoes into chunks.
  3. When the water reaches a boil, add the potatoes into the pot.
  4. Cook until it is just soft enough to pierce with a fork, around 10 minutes.
  5. Drain the potatoes from the bright purple water and put back into the pot.
  6. Simply mash the potatoes down with a hand masher.
  7. When it looks mashed, add the salt, cinnamon, sweetened condensed coconut milk. coconut milk and maple syrup into the pot. Stir with a spoon or blend with an immersion hand mixer until fully combined.
  8. The texture of the potatoes will be thick and smooth.
  9. Serve with a sprinkle of cinnamon powder on top and enjoy!

Notes

Cook Stokes Purple potatoes until they are just soft. Overcooking them can result in a mushy texture.

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Nutrition Information

Yield

5 Cups

Serving Size

1/2 Cup

Amount Per Serving Calories 114Total Fat 4gSaturated Fat 4gSodium 15mgCarbohydrates 17gFiber 1.2gSugar 7gProtein 1.5g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.

Delicious close up of vegan greek feta salad in a bowl.

Greek Feta Salad

An authentic greek feta salad is a medley of fresh cucumber, ripe cherry tomatoes, tangy red onion, briny Kalamata olives and creamy feta cheese (note that I omitted lettuce from the ingredients list as it is not traditionally in a Greek salad).

The bold Greek flavors come together over crisp vegetables and a homemade vinaigrette dressing. It’s a zippy and refreshing salad that packs a lot of flavor and is the perfect companion to Mediterranean dishes, pita sandwiches and flatbread pizzas.

How To Make Authentic Greek Feta Salad

A bowl of feta salad is crispy, crunchy, fresh and delicious. To build unmistakably Greek flavors into the salad, I rely on a homemade vinaigrette made from spices, oil, vinegar and lemon. It’s a versatile dressing that can be used beyond this salad and drizzled on flatbread, sandwiches and as a marinade.

Once the dressing is made, the hardest part is already done. Next, simply chop the ingredients into small bite sized pieces and toss in the vinaigrette dressing.

For the finishing touch, top with evenly cut cubes of vegan feta (I use Violife, which is beautifully smooth). The feta cheese gives a creamy and salty component that prevents the vinegary and briny flavors from becoming too aggressive.

Cut all the ingredients into uniform pieces so that each bite is crunchy and flavorful.

This Greek feta salad is one of the most delicious salads you can make. It’s got bold Greek flavors, plenty of fresh ingredients and a creamy, cool finish. Try making it as a side or as a light lunch. As always, let me know if you make this salad in the comments below!

Delicious close up of vegan greek feta salad in a bowl.
Yield: 3 Servings

Greek Feta Salad

Prep Time: 15 minutes
Total Time: 15 minutes

Bite into this authentic vegan Greek feta salad recipe. It features a homemade vinaigrette, bold Mediterranean flavors and fresh ingredients.

Ingredients

Vinaigrette Dressing

  • 3 Tablespoons Vinegar
  • 5 Tablespoons Extra Virgin Olive Oil
  • 2 Teaspoons Onion Salt (I Recommend Trader Joe's Brand)
  • 1 Teaspoon Garlic Powder or 3 Fresh Garlic Cloves
  • 1 Teaspoon Dried Basil
  • 1 Teaspoon Dried Oregano
  • 1 Lemon

Salad Ingredients

  • 3/4 Red Onion
  • 1 English Cucumber
  • 3 Garlic Cloves
  • 25 - 30 Cherry Tomatoes
  • 15 Kalamata Olives
  • 4 Tablespoons Homemade Vinaigrette
  • 1 Teaspoon Black Pepper
  • 1 Teaspoon Salt
  • 1 Teaspoon Dried Oregano
  • Fresh Thyme (To Garnish)
  • 1 Block Vegan Feta Cheese (I Recommend Just Like Feta by Violife)

Instructions

MAKE THE HOMEMADE VINAIGRETTE

  1. If using fresh garlic, chop finely.
  2. Squeeze the juice of one lemon and set aside.
  3. In a bowl, combine all the vinaigrette ingredients and stir.
  4. Store in a glass mason jar and use on salads, flatbread pizzas, sandwiches and more!

MAKE VEGAN GREEK FETA SALAD

  1. Using 3/4 of the red onion, cut into slices and then chop into smaller pieces.
  2. Leaving the skin on, slice the cucumber into rounds and then quarter them.
  3. Put the red onion and garlic into a bowl and coat with 2 tablespoons of the vinaigrette - This will keep the cucumber looking fresh.
  4. Next, finely dice the garlic and add to the bowl.
  5. Drain the Kalamata olives and quarter them.
  6. Also cut the cherry tomatoes into quarters.
  7. Combine the remaining ingredients into a mixing bowl and add 2 more tablespoons of the vinaigrette.
  8. Top with chunky cubes of vegan feta cheese such as Violife Just Like Feta and enjoy!

Notes

  • If you don't have all the ingredients to make the homemade vinaigrette, cheat your way to flavor with Boar's Head Deli Dressing.
  • Try drizzling with a balsamic glaze for extra flavor.

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Nutrition Information

Yield

3

Serving Size

1 Cup

Amount Per Serving Calories 270Total Fat 28gSaturated Fat 8gSodium 790mgCarbohydrates 3g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.

Simple pan roasted asparagus with salt pepper and garlic powder in a white bowl

Roasted Asparagus

Roasted asparagus is the perfect springtime vegetable for brunch, lunch or dinner. My favorite way to cook asparagus is to pan roast them.

They get soft and tender, develop a bit of a char and stay a little bit crunchy. Pan roasting let’s the flavors cook in without becoming too crunchy, chewy or tough.

How To Make Perfect Pan Roasted Asparagus

The ends of asparagus can be fibrous and woody. The best way to remove these chewy parts is by holding either end of the stalk and gently bending it. It will snap at exactly the right spot.

Cooking the asparagus to perfection is simple and easy. Put a large pan on medium-high heat and add a splash of extra virgin olive oil.

When the pan is hot, add the asparagus and allow the heat soften the stalks. You’ll notice a change in the appearance as it cooks. The asparagus will char and take on a deeper shade of green.

I like to keep my asparagus seasoning simple and stick to a little salt, some pepper and garlic powder.

Pan fry the asparagus until they become soft and floppy. The cooking time will vary depending on thickness but it usually takes between 10-15 minutes.

To season the asparagus I use a simple blend of salt, pepper and garlic powder.

To get perfect asparagus every time, look out for the floppiness of the stalks. If they look bendy, move off heat so they do not overcook.

Asparagus is the perfect side to Vegan Deviled Potatoes and a Just Egg Omelette. Let me know how your pan roasted asparagus turns out in the comments below!

Delicious pan roasted asparagus preparation with seasonings.
Yield: 5 Servings

Roasted Asparagus

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Pan roasting asparagus is the best way to prepare them. They get soft and tender, develop a bit of a char and stay a little bit crunchy.

Ingredients

  • 24 oz. Fresh Asparagus (2 Bags)
  • 2 Tablespoons Extra Virgin Olive Oil
  • Salt & Pepper (To Taste)
  • 1 Teaspoon Garlic Powder (Use more if you like it a little more garlicky)

Instructions

How To Make Pan Roasted Asparagus

  1. Wash the asparagus and prep them by snapping off the fibrous ends. Do this by gently bending the stalk. The asparagus will snap at the right part.
  2. Next, heat up a pan on medium-high heat and add the extra virgin olive oil.
  3. When the pan is hot, add the asparagus to the pan and season evenly with salt, pepper and garlic powder.
  4. Continue to cook the asparagus until they soften (about 10 minutes). The asparagus is ready to come off heat when they are bendy and flexible. Depending on thickness, some stalks will be done before others, so pull them off heat and add them back to the pan at the very end to reheat.

Notes

To get perfect asparagus every time, look out for the floppiness of the stalks. If they look bendy, move off heat so they do not overcook.

Nutrition Information

Serving Size

10 Stalks

Amount Per Serving Calories 90Total Fat 5.6gCarbohydrates 8gFiber 4gSugar 4gProtein 4g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.

Appetizing vegan deviled eggs with fresh parsley on a turquoise plate.

Deviled Potatoes

Deviled eggs are a springtime favorite that vegans don’t have to miss out on. I have the perfect non-traditional take that is the perfect substitute for the Easter classic.

These vegan deviled eggs feature bite-sized yellow potatoes filled with a rich and creamy “deviled egg” filling, topped with paprika and sprinkled with flecks of fresh parsley. It’s a satisfying side that can contend with any traditional deviled egg.

Delicious Vegan Deviled Eggs

The recipe for these tasty deviled potatoes are simple to follow and take no time at all. In fact, it’s even easier than the traditional kind and there is no need to worry about timing everything correctly to get the “perfect” hard boiled egg.

Start by boiling the potatoes. Since they’re small they only need around 15 to 20 minutes. Once cool, cut the potatoes in half and scoop a small portion of potato from the middle using a melon baller or teaspoon. This is a nod to the yolk of an egg and will be whipped up into a rich filling that’s loaded with flavor.

Once the creamy yolk-like mixture is made, pipe the filling into the scooped potatoes using a star-tipped pipping bag, or use a spoon to add the filling back into the hollow potato halves. Finish with garnishes like fresh parsley or green onion to add a fresh component.

Try experimenting with different types of mustard varieties to change the flavors of the filling. Choose between horseradish, spicy, yellow, Dijon and more!

Vegan deviled eggs are the perfect way to celebrate Easter and Spring with friends and family. Pair with Kidney Bean Salad and Strawberry Chia Pudding for fuss-free vegan offerings that everyone can enjoy. If you make any of these meals, don’t forget to tag the Plant Based Dog Guy.

Appetizing vegan deviled eggs with fresh parsley on a turquoise plate.
Yield: 18 Potatoes

Deviled Potatoes

Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 40 minutes

These vegan deviled eggs feature bite-sized yellow potatoes filled with a rich and creamy "deviled egg" filling, topped with paprika and sprinkled with flecks of fresh parsley.

Ingredients

  • 24 oz. Baby Yellow Potatoes
  • 6 Tablespoons Vegan Mayo
  • 2 Teaspoons Mustard
  • 2 Teaspoons Apple Cider Vinegar
  • 1/2 Teaspoon Salt (More To Taste)
  • 1/4 Teaspoon Turmeric
  • Smoked Paprika To Garnish
  • Parsley To Garnish

Instructions

COOK

  1. Boil potatoes in a large pot for 15-20 minutes. Just until a fork can be inserted without resistance.
  2. When done, drain the potatoes and rinse under cold water to cool them down.
  3. Cut the potatoes in half and using a melon baller, scoop out a hole in each of the potato halves. Put the scooped out potatoes into a bowl.
  4. Once you've made your way through all the potatoes it's time to make the "yolk" filling. In the bowl with the scooped potato balls combine the mustard, vinegar, salt and pepper and turmeric. Mix until smooth.
  5. Put the "yolk" filling into a piping bag fitted with a star-tipped nozzle, and begin piping the creamy filling into the potato halves. Alternatively, use a spoon to fill the potato holes.
  6. Lastly, garnish the deviled potatoes by sprinkling them with a healthy dose of smoked paprika and topping them with chopped parsley or green onions.
  7. Keep in the fridge until you're ready to serve.

Notes

Elevate the appearance of deviled potatoes by using a star-tipped nozzle. When piping, use a loose wrist to swirl the filling in a circular motion for a uniform swirl.

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Nutrition Information

Yield

18

Serving Size

2 Potato Halves

Amount Per Serving Calories 55Total Fat 2.5gSodium 48mgCarbohydrates 7gFiber 1gProtein .7g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.