Special Occasion Dinner Recipes - A Couple Cooks

Vegan Lentil Loaf

Sonja Overhiser — Wed, 13 Nov 2024 14:30:00 +0000

This vegan lentil loaf recipe is a deliciously satisfying meatloaf without the meat! It’s made with lentils, nuts, and seasonings, then brushed with a tangy glaze. Our vegetarian meatloaf is so popular, we had to create a plant based variation—and this one is just as tasty!

We’ve finally found our perfect plant based dinner for parties and holidays: this lentil loaf recipe! Our vegetarian meatloaf is so popular and well-reviewed, we’ve always wanted a vegan version of it. After many years and lots of recipe testing, it’s finally here!

This lentil loaf (vegan meatloaf) is full of savory flavor and meaty texture, using a mix of lentils, cashews and walnuts, mushrooms, and seasonings. Brushing it with a tangy glaze of ketchup and BBQ sauce while baking gives the flavor and extra pop! It’s great for dinner parties, or holidays like Thanksgiving and Christmas.

Featured reader comment

“I’ll definitely make this lentil loaf again, we loved it so much! The mushrooms bring such umami, warmth and earthiness to the flavor of the loaf. The ketchup and BBQ sauce topper add a really nice tang, it was a wonderful combination! It was nourishing and filling meal.” -Tanvee

Secrets to the flavor and texture

This vegan meatloaf is hearty and savory, a spinoff on our vegetarian meatloaf recipe. What does it taste like? We’ll admit, lentil loaf doesn’t taste exactly like meat. The texture is softer and the flavor won’t fool anyone into thinking it is. However, it’s very satisfying! (If you’re looking for something that’s more like meat, that vegetarian meatloaf is a better option.) Here are some of the flavor secrets:

Lentils and mushrooms: Lentils form the base of this loaf, but on their own they’re soft and have neutral flavor. Mushrooms are important for the savory flavor and a chewy texture.
Toasted nuts: A mix of cashews and walnuts are toasted in the oven until golden and fragrant to add a subtle meaty flavor and give thee loaf some texture.
Dijon mustard and soy sauce (or tamari): These infuse savory, zingy flavor.
Vegan mayonnaise and bread crumbs: These help the loaf bind together. For gluten-free, substitute gluten-free bread crumbs or crushed gluten-free crackers.

Tips for making a vegan lentil loaf

This vegan lentil loaf is built on a mix of lentils, chopped nuts and seasonings. It’s important to follow the recipe exactly, because it’s formulated to hold together with various binder ingredients. Here are a few tips:

Toast the nuts. Toasting the nuts in the oven first adds flavor layers: don’t be temped to skip this step.
Use a food processor. We’ve got a variation without the food processor, but it’s easiest to use a large food processor to achieve the right consistency. Process the batter until it’s mostly held together but still has some chunks: you’ll want it to have some texture after baking.
Allow to cool 30 minutes. The cooling time is extremely important: it helps the loaf to set. If you try to eat it right away, it will fall apart.

No food processor?

No problem: you can still make this lentil loaf! Finely chop the nuts and vegetables with a knife, then mix all ingredients together in a bowl. You may need to bring together the dough by squeezing it with your fingers until it holds together into a cohesive texture.

Sides to pair

This vegan lentil loaf is great for dinner parties and holidays: it’s a great vegan Thanksgiving recipe. The most important thing to remember: the texture of this lentil loaf is pretty soft, so it pairs best with sides that have some texture.

Meatloaf and mashed potatoes is a classic pairing, but instead we’d serve this with crispy Brussels sprouts, sauteed broccoli or sauteed broccolini, peas with lemon, green beans almondine, roasted potatoes, or crisp salads like apple fennel salad or pear salad.

Make ahead and storage

You can make the entire loaf the night before and refrigerate. Allow to stand at room temperature for 30 minutes before baking.

Leftovers of this lentil loaf store well and taste great: store refrigerated for up to 3 days. It’s good cold, warm, or room temperature. If reheating, warm gently on the stovetop or in the oven until it is warm but not hot.

Dietary notes

This vegetarian meatloaf recipe is vegetarian, vegan, dairy-free and plant-based. For gluten-free, substitute gluten-free panko or crushed GF crackers.

Frequently asked questions

What if I’m allergic to nuts?

The nuts are essential to the texture and structure of this lentil loaf. There’s currently no tested nut-free version.

What mushrooms work best?

This recipe uses cremini mushrooms, but you can also use a mix of cremini and shiitake or other types of mushrooms (oyster mushrooms, Lion’s mane mushrooms, etc). You can also use white button mushrooms, but they have less robust of a flavor. Don’t omit the mushrooms, as they add essential meaty flavor to the mix.

Vegan Lentil Loaf

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This vegan lentil loaf recipe is a deliciously satisfying meatloaf without the meat! It’s made with lentils, nuts, and seasonings, then brushed with a tangy glaze. Our vegetarian meatloaf is so popular, we had to create a plant based variation—and this one is just as tasty!

Author: Sonja Overhiser
Prep Time: 45 minutes
Cool time: 30 minutes
Cook Time: 1 hour
Total Time: 2 hours 15 minutes
Yield: 10
Category: Main dish
Method: Baked
Cuisine: Vegan
Diet: Vegan

Ingredients

1 cup dried green lentils, sorted and rinsed (or 2 ½ cups cooked)
1 teaspoon kosher salt, divided
1 ½ cups whole walnuts
½ cup whole cashews (see Notes)
1 yellow onion, finely chopped
3 large cloves garlic, minced
8 ounces baby bella mushrooms (aka cremini), cleaned and finely chopped
2 tablespoons olive oil
1 teaspoon each dried thyme, dried sage, garlic powder, smoked paprika
2 tablespoons finely chopped parsley
¼ cup mayonnaise or vegan mayo
1 ½ tablespoons Dijon mustard
1 ½ tablespoons full-sodium soy sauce or tamari
1 cup plain panko (or gluten-free panko)
½ teaspoon freshly ground black pepper

Glaze

¼ cup ketchup
2 tablespoons barbeque sauce

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Instructions

Preheat the oven to 375°F.
In a medium saucepan, add 2 ½ cups water, the lentils, and ½ teaspoon of the kosher salt. Bring to a boil, then reduce the heat, cover, and simmer until all the liquid is absorbed and the lentils are tender, about 15 minutes.
Place the walnuts and cashews on a baking sheet and toast for 8 to 10 minutes, until lightly browned. Allow to cool.
Meanwhile, prepare the onion, garlic, mushrooms and parsley as noted in the ingredients list.
In a large skillet, heat the olive oil. Add the onion and garlic and cook until translucent, about 3 minutes. Add the mushrooms, ½ teaspoon kosher salt, and the thyme, sage, garlic powder and smoked paprika. Cook for about 5 minutes, until most of the liquid has evaporated. Stir in the cooked lentils.
In the large food processor (see Notes), add the nuts and pulse 3 to 4 times until roughly chopped. Add the onion and mushroom mixture, parsley, mayonnaise, Dijon mustard, soy sauce, panko, and several grinds of black pepper to the bowl. Pulse 3 to 4 times until the mixture comes together: it should be mostly finely ground but still have a textured consistency (don’t fully puree it).
Grease a 9 x 5″ aluminum bread pan, then add parchment paper cut so that it fits the width and extends on both long sides, to easily remove the loaf once it’s baked.
Bake the loaf for 30 minutes. While it’s baking, mix together the ketchup and barbecue sauce for the glaze. Add the glaze (reserving a little for later). Bake 30 minutes more (for a total of 1 hour), then remove from the oven. If desired, you can brush on some of the reserved glaze.
Allow the loaf to cool in the pan for at least 30 minutes, then lift it out of the pan with the parchment paper. Slice into pieces and serve warm. Leftovers can be stored for up to 3 days in the refrigerator. It’s good cold, warm, or room temperature. If reheating, warm gently on the stovetop or in a 375°F oven until it is warm but not hot.

Notes

The cashews can be salted or unsalted, raw or roasted.

Make ahead notes: You can make the entire loaf the night before and refrigerate. Allow to stand at room temperature for 30 minutes before baking.

Don’t have a food processor? Finely chop the nuts and vegetables with a knife, then mix all ingredients together in a bowl. You may need to bring together the dough by squeezing it with your fingers until it holds together into a cohesive texture.

More vegan dinner recipes

Some other great vegan dinner recipes we love? Try our vegan pot pie, vegan lasagna, or vegan mac and cheese: they’re all plant-based dinners we’ve made that every eater loves.

Best Vegan Pot Pie

Vegan Mac and Cheese

Favorite Vegan Lasagna Recipe

40 Easy Vegan Dinner Recipes

Best-Ever Eggplant Meatballs

Sonja Overhiser — Wed, 13 Nov 2024 13:00:00 +0000

This eggplant meatballs recipe is absolutely delicious! Made with garlic and Parmesan, the meatballs have a surprisingly juicy texture. Serve with pasta and marinara for a satisfying dinner!

Ever tried making meatballs—with eggplant? We’d been hearing for years that eggplant makes great vegetarian meatballs, but we didn’t believe it: until now. We created this delicious eggplant meatballs recipe that’s gone on to become a family and fan favorite!

Garlic, herbs, breadcrumbs and Parmesan cheese make one insanely juicy and savory meatball. Roasted eggplant makes them moist and textured, instead of dry or mushy like lots of vegetarian balls. Combine it with marinara sauce and it’s out of this world delicious. In fact, after our first bite, we yelled “Wow!” (True story.)

Featured reader comments

“Good GOD, these are amazing! Even BETTER, everything held together well!
I can see these served with polenta, made into burgers, stuffed into peppers or mushrooms…the possibilities are endless! Thank you for my new most favorite recipe, I will be making these often!” -Cindy

Ingredients for eggplant meatballs

It’s a short ingredient list here! All you’ll need to make eggplant meatballs is the following:

Eggplant: you’ll need 2 pounds, which is about 3 medium or 2 large eggplants (it’s helpful to weigh out exactly at the store).
Garlic: Make sure to use only fresh garlic: no substitutes!
Jarred sundried tomatoes: This ingredient adds meaty, savory flavor to the balls.
Italian panko: Panko are large, fluffy breadcrumbs. You’ll need to locate the Italian version, which has added salt and herbs. See below for more!
Grated Parmesan cheese: Make sure it’s the powdery stuff: not shredded, which looks like little sticks!

Why to roast the eggplant small diced, skin on

The key to these eggplant meatballs is roasting the eggplant chopped very small, then mash it with a potato masher before forming the balls. Here’s why:

Roasting with the eggplant skin on makes the very best juicy, meaty texture that’s incredibly satisfying. You’ll have some chunks in the meatballs: but that’s good!
Using a food processor or blender or removing the eggplant skin makes a texture that’s gooey rather than meaty: not nearly as delicious. Speaking of…

A few tips on forming eggplant meatballs

These eggplant meatballs have lots of texture to the dough, which can make forming them a little different than say, falafel. Here are a few tips on the forming process:

Include the eggplant skin right into the the balls: try to evenly disperse them throughout each meatball.
You can also discard a few of the skin pieces if it’s hard to form the balls. But again, the skins and chewy parts are what you need for a meaty, interesting texture: so don’t worry that it’s not a smooth dough!

Storing leftovers & make ahead notes

In total, this eggplant meatballs recipe takes about 1 hour to make. We’re obsessed with fast and easy recipes around here, as you may know. But this recipe is so good, it’s absolutely worth the 1 hour prep time! Here’s what to know about planning and meal prep to make it fit into your lifestyle:

Eggplant meatballs save very well: you can refrigerate or freeze! If you can make them ahead, it makes dinner time a breeze! Store them refrigerated for up to 5 days or frozen for up to 3 months, stored in a single layer in a freezer safe container.
To reheat, simply warm them in a skillet with marinara. That’s it! So easy.
Or, make them on a weekend or when time allows. If you have the time, it’s a perfect recipe for a Saturday or Sunday dinner.

Ways to make it a meal

Take one bite of these eggplant meatballs and you’ll be amazed by the amount of flavor. Don’t even think of them as a vegetarian meatball—they’re just delicious. The only thing that’s required is the marinara sauce (use your favorite jar), but pasta is optional. Here are a few ways you can eat these eggplant meatballs:

Over pasta. Try them with bucatini (like hollow spaghetti), or GF or legume pasta for gluten free.
With a salad. Add a arugula salad, goat cheese salad, fennel orange salad, fennel salad, frisee salad, endive salad, or Italian salad.
With broccoli and couscous or quinoa. Make our pan fried broccoli and whip up a pan of couscous or seasoned quinoa.
Zucchini noodles or spaghetti squash. Zucchini noodles are easy to make or purchase. If you’re feeling ambitious, serve with roasted spaghetti squash or Instant Pot spaghetti squash.
With sautéed veggies. Add these colorful ultimate sauteed veggies.

Dietary notes

This eggplant meatballs recipe is vegetarian. For gluten-free, use gluten-free panko.

Best-Ever Eggplant Meatballs

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4.8 from 6 reviews

This eggplant meatballs recipe is absolutely delicious! Made with garlic and Parmesan, the meatballs have a surprisingly juicy texture. Serve with pasta and marinara for a satisfying dinner!

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 20 meatballs (4 servings)
Category: Main dish
Method: Baked
Cuisine: Italian inspired
Diet: Vegetarian

Ingredients

¼ cup olive oil
2 pounds eggplant (3 medium or 2 large, about 12 cups diced into 1/2-inch pieces)
½ teaspoon kosher salt
2 cloves garlic, minced
1 tablespoon jarred sun-dried tomatoes, finely chopped
1 ¼ cups Italian panko (use gluten free as needed)*
½ cup grated Parmesan cheese (not shredded)
Freshly ground black pepper
For serving, 1 large jar marinara sauce, 8 to 12 ounces spaghetti or bucatini pasta or zucchini noodles

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Instructions

Preheat the oven to 425 degrees Fahrenheit.
Cut the eggplant into 1/2-inch chunks by slicing 1/2-inch rings and then cutting the rings into cubes. The size of dice is important for the final texture! (If you weren’t able to weigh the eggplant, measure out 12 cups 1/2-inch diced).
In a large bowl, quickly mix the eggplant with olive oil and kosher salt (the eggplant soaks up the oil in an instant, so mix as soon as you add it!). Pour the eggplant onto a baking sheet lined with parchment paper and spread it into an even layer.
Roast for 25 minutes, then stir and roast 10 minutes more until browned and very tender. Remove and reduce the oven heat to 400 degrees Fahrenheit.
Add the warm eggplant to a bowl and mash it with a potato masher until chunky and mostly mashed. Stir in the minced garlic, finely chopped sundried tomatoes, Italian panko and grated Parmesan cheese. Taste and add any salt to taste (we added only 1 pinch; remember that the marinara sauce will also add flavor after baking).
Use your hands to form the dough into 20 balls. You’ll include the eggplant skin right into the the balls: try to evenly disperse them throughout each meatball. You can also discard a few of the skins if it’s hard to form the balls. But the skins and chewy parts are what you need for a meaty, interesting texture: so don’t worry that it’s not a smooth dough! See the photos above.
Place the meatballs on a parchment lined baking sheet. Bake 18 to 20 minutes until lightly browned on top and very browned on the bottom. Allow to cool for 5 minutes, or longer if desired (the balls will firm up). At this point, you can serve immediately, refrigerate for 1 week or freeze for up to 3 months (in a single layer in a freezer safe container). While the meatballs bake, you can boil the pasta or prep the zucchini noodles.
To serve, add the marinara sauce to a skillet and add the meatballs in a single layer. Heat for 1 to 2 minutes until warmed. Serve over the noodles, then top with grated Parmesan cheese (and chopped fresh basil, if desired). You can also serve as a vegetarian main dish with a few sides, like broccoli and couscous, rice or quinoa.

Notes

*We recommend Italian panko for the best results. If all you can find is regular panko, use 1 ¼ cups regular panko, mixed with ½ teaspoon kosher salt and 2 tablespoons Italian seasoning (or 1 tablespoon dried oregano and ½ tablespoon each dried basil and thyme). If you can’t find panko at all, you can substitute coarse breadcrumbs — the texture of store-bought is very fine, so chunkier homemade breadcrumbs are ideal (but you can use either). Italian breadcrumbs work in a pinch; adjust the salt to taste. If you eat gluten-free, you can find gluten-free panko online.

More eggplant recipes

Eggplant is one unexpectedly delicious vegetable, when you cook it correctly! Here are some more eggplant recipes to try:

Try stunning and delicious eggplant Parmesan, eggplant lasagna or eggplant rollatini.
Go classic with roasted eggplant or sauteed eggplant.
Simmer a pot of ratatouille and dollop with pistou, the French version of pesto.
Try Japanese eggplant, eggplant pizza, eggplant caponata or roasted eggplant pasta.

Eggplant Rollatini

Eggplant Lasagna

Eggplant Parmesan (Eggplant Parmigiana)

20 Tasty Eggplant Recipes

Spicy Pizza Diavola

Sonja Overhiser — Mon, 04 Nov 2024 13:00:00 +0000

Looking to amp up your pizza night? This spicy pizza diavola is a fan favorite starring Kalamata olives, spicy peppers, and gooey mozzarella cheese.

Last month, Alex and I hopped on a plane to Italy, Croatia and Spain in search of culinary inspiration. Armed with a notebook, we set about to eat everything we could find. Several pages of notes and a transatlantic flight later, we’re recreating our favorites in our home kitchen so you can taste them, too!

And on this trip, we found spicy pizza diavola. We discovered it in Rome, at a brew pub of all places. A brew pub, in Italy? Yes, and this spicy pizza diavola is ready to spice up your weekly pizza nights.

What is pizza diavola?

So, what is spicy pizza diavola? In Italian, pizza diavola means “deviled” pizza. And in this case, deviled means one thing: spicy. We tasted our first spicy pizza diavola at L’Osteria Birra del Borgo, one of our very favorite restaurants on this visit to Rome. The man behind this restaurant is known as the King of Pizza in Rome, Gabriele Bonci.

Everything Bonci makes quite literally turns to gold, which we’ll write about in a separate post. But on this visit, it was the spicy pizza diavola from his new brew pub that was memorable for all the guests at our table.

How to make spicy pizza diavola

It appears that there is some variation in what constitutes a spicy pizza diavola. Here are a few common denominators we’ve found that match up with our experience of spicy pizza diavola in Rome:

Spicy chili peppers: Of course, chili peppers on pizza are what give the spicy pizza diavola its name! A fresh red pepper like a Fresno chili pepper or Calabrian chili pepper are what is traditional. (Calabrian chili peppers are used often in Italian cuisine and are our absolute favorite—we grow them in our garden and you can also find them canned by Dellalo.)
Spicy sausage: The spicy pizza diavola we had in Rome had spicy sausage as a topping, and a few other online resources use sausage as a typical Diavola pizza ingredient. For this recipe, we left it off to make it vegetarian. Of course, you could absolutely add it back to this one if you’re serving meat lovers!
Black olives: Olives seem to be optional, but the pizza we had in Rome had black olives so we’ve added them here. They add just the right amount of saltiness to the pizza—especially since our version is vegetarian.
Margherita pizza base: We’ve seen spicy pizza diavola described as a margherita pizza with spicy peppers and sausage added. Here we’ve used our Perfect Neapolitan Pizza recipe as a base.

Do I need Neapolitan pizza oven?

So, do you need a pizza oven to make this spicy pizza diavola? Not at all! However, if you want those lovely char marks on the crust as we have in these photos, you’ll need a pizza oven. A pizza oven can get much hotter than a regular oven. While your standard oven tops out at 550 degrees F, a pizza oven can get up to almost 1000 degrees F!

As I mentioned in our last pizza post, we did not own a pizza oven until recently. But we have been cooking with a new pizza oven for just under a year called the Ooni pizza oven. Powered by wood pellets, the Ooni heats to 1000 degrees Fahretheit in just 10 minutes! It takes a bit of practice, but it’s revolutionized our homemade pizza. Here’s the Ooni pizza oven that we use!

Dietary notes

This recipe is this spicy pizza diavola is vegetarian, refined sugar free, and naturally sweet.

Spicy Pizza Diavola

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Looking to amp up your pizza night? This spicy pizza diavola is a fan favorite, starring Kalamata olives, spicy peppers, and gooey mozzarella cheese.

Author: Sonja
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Yield: 6 slices
Category: Main Dish
Method: Baked
Cuisine: Italian

Ingredients

1 ball Best Pizza Dough (or Food Processor Dough or Thin Crust Dough)
⅓ cup Homemade Easy Pizza Sauce
4 ounces fresh mozzarella cheese (or about ¾ cup shredded mozzarella
Kosher salt (optional)
8 to 10 Kalamata olives
1 Fresno or Calabrian chili pepper
2 basil leaves
Semolina flour or cornmeal, for dusting the pizza peel

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Instructions

Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
Prepare the Easy Pizza Sauce.
Slice the mozzarella into ¼ inch thick pieces. If it’s incredibly watery fresh mozzarella (all brands vary), you may want to let it sit on a paper towel to remove moisture for about 15 minutes then dab the mozzarella with the paper towel to remove any additional moisture.
Slice the olives in half. Thinly slice the chili pepper (keep the seeds).
When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
Use the back of a spoon to spread a thin layer of pizza sauce across the dough. Top with mozzarella cheese, saving out a small bite for tasting. Taste a bite of the mozzarella cheese; if it does not taste salty, add a pinch or two of kosher salt to the pizza. (The pizza has olives, which also adds saltiness.) Top the cheese with the sliced olives and chili peppers.
Transfer the pizza to the pizza stone using the pizza peel, then bake until the cheese is melted, about 7 minutes in the oven (or 1 minute in the pizza oven).
Remove from the oven and allow to cool for minutes, then top with torn basil leaves. Slice into pieces and serve immediately.

More artisan pizza recipes

This spicy pizza diavola is one of our favorite artisan pizzas we’ve ever made at home! Here are a few of our other favorite homemade pizza recipes:

Try our Neapolitan pizza or Margherita pizza.
Go for unique pies like Mexican pizza, vegan pizza, cherry tomato pizza or Italian pizza.
Mix up our favorite pizza sauce, pizza dough, or KitchenAid pizza dough.
Try this calzone recipe.

Homemade Margherita Pizza

Pizza Dough Recipe

Pizza Sauce Recipe

35 Great Pizza Recipes

Vegetarian Meatloaf

Sonja Overhiser — Sun, 27 Oct 2024 04:04:00 +0000

This vegetarian meatloaf is hearty and pleases even the most passionate meat eaters! This family favorite recipe with loads of 5 star reviews from readers. We’ve made it more times than we can count, and everyone always loves it.

Every now and then you come across a recipe that is a cut above the rest – one that makes everything you’ve made before pale in comparison. We present: our vegetarian meatloaf recipe!

This meatloaf is made entirely of nuts, rice, mushrooms, onions, herbs, and cheese. Somehow, it all melds into an appearance and texture just like a meatloaf—and it tastes amazing. As in, better than the meat version! It’s perfect for dinner parties, as a Thanksgiving main dish, or for Christmas dinner. My mom always requests this for family dinners, and she’s a huge meat lover—so that’s saying something.

The secrets to a meaty flavor and texture

This meatloaf is incredibly hearty, the perfect vegetarian recipe for meat lovers. My mom is a huge carnivore, and she absolutely adores this recipe! She even requests to make it every time that we come home for a visit. It’s kind of mind-boggling how tasty this vegetarian meatloaf turns out. You’d almost swear from the texture that it’s an actual meatloaf! Here are some of the secrets:

Mushrooms: Once the meatloaf is cooked, you won’t know there are any mushrooms. But they are essential to the savory flavor and a chewy texture.
Toasted nuts. Another secret is a mixture of cashews and walnuts that are toasted in the oven until golden and fragrant. Combined with the sautéed mushrooms, toasted nuts add a subtle meaty flavor to the dish and give this nut loaf some texture.
Swiss cheese & cottage cheese: Swiss cheese brings a subtle meatiness and cottage cheese brings in the perfect texture complement.

Featured reader comments

It’s not just us! Here are a few real reader comments who gave this recipe a 5 star rating:

“I had to tell you how fantastic this vegetarian meatloaf was! So flavorful and easy to make! Even my son, who loves his meat, loved it!” -Karin
“This Vegetarian Meatloaf is Freaking AWESOME!! Worth the time to chop everything up. Definitely will make it again.” -Nora

Recipe overview

This vegetarian meatloaf recipe requires a bit of time to make, but the end result is totally worth it! To make this veggie meatloaf, here are the basic steps (or go to the full recipe below):

Cook the rice: Cook the brown rice. Doing this in advance cuts down on prep time.
Toast the nuts: Toast walnuts and cashews in the oven until golden brown.
Sauté the onion and mushrooms: Sauté the veggies with herbs and spices.
Mix: Combine the rice, nuts, and mushroom mixture with parsley, cottage cheese, Swiss cheese, eggs, salt, and pepper.
Bake: Butter a loaf pan, line the bottom with parchment paper and butter again. Pour in the mixture and bake about 1 hour at 375°F or until golden brown. Allow to cool about 20 minutes before slicing.

Storing leftovers

This vegetarian meatloaf stores very well as leftovers! Here’s what to do:

Refrigerate. Leftovers can be stored for a 2 to 3 days in the refrigerator.
Freeze. This vegetarian meatloaf freezes perfectly! Slice it into pieces and place it in a sealable container in the freezer. Reheat the meatloaf in a 375°F oven.

Sides to pair with meatloaf

If you’re entertaining and looking for dinner party recipes, this vegetarian meatloaf is a fantastic fit for a dinner party. Our family makes it often over the holidays, as a vegetarian Thanksgiving recipe or for Christmas dinner. It always pleases meat eaters: even my meat and potatoes grandparents!

A few side dishes that work well with meatloaf are mashed potatoes or mashed sweet potatoes, crispy Brussels sprouts, sauteed broccoli or broccolini, green beans almondine, roasted potatoes, or shaved Brussels sprout salad.

Dietary notes

This vegetarian meatloaf recipe is vegetarian and gluten free.

Frequently asked questions

Can I make this ahead of time?

Yes! You can either prepare it a day ahead and refrigerate before baking, or bake and freeze in slices. To reheat frozen slices, warm in a 375°F oven until heated through.

Can I substitute different cheeses?

Yes, many commenters have successfully used cheddar, mozzarella, or Gruyere instead of Swiss cheese. The cottage cheese is important for texture but can be replaced with Greek yogurt.

What if I’m allergic to nuts?

Unfortunately, the nuts are essential to this recipe’s texture and structure. There’s currently no tested nut-free version.

How finely should I chop the nuts?

Aim for a coarse chop, similar to the texture of panko breadcrumbs. Don’t grind them into a powder—some texture is good.

What mushrooms work best?

While the recipe calls for a mix of cremini and shiitake, many commenters have successfully used just cremini or button mushrooms. The mushrooms are essential to the recipe’s texture and flavor and can’t be omitted.

Vegetarian Meatloaf (Fan Favorite!)

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4.9 from 66 reviews

This vegetarian meatloaf is hearty and pleases even the most passionate of meat eaters! It’s a family favorite dinner party recipe.

Author: Sonja Overhiser
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Yield: 8 to 10
Category: Main Dish
Method: Baked
Cuisine: American

Ingredients

1 ½ cups cooked brown rice
1 ½ cups walnuts
½ cup cashews
1 yellow onion
3 cloves garlic
3 ounces shiitake mushrooms
3 ounces baby bella mushrooms (aka cremini)
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons olive oil
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon dried sage
4 large eggs
1 cup cottage cheese
12 ounces Swiss cheese, grated
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

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Instructions

Prepare the brown rice using Stovetop Brown Rice or Instant Pot Brown Rice. (You’ll need ½ cup dry rice to yield 1 ½ cups cooked; or you cook 1 cup dry rice and save the leftovers.)
Preheat oven to 375°F.
Place 1 ½ cup walnuts and ½ cup cashews on a baking sheet and toast for 8-10 minutes, until lightly browned. Allow to cool.
Meanwhile, finely chop 1 onion and mince 3 cloves garlic. Clean and finely chop the mushrooms. Finely chop the 2 tablespoons fresh parsley. When the nuts have cooled, finely chop them with a knife or in a food processor.
In a large skillet, heat about 2 tablespoons olive oil. Add the onion and garlic and cook until translucent, about 3 minutes. Add the mushrooms, 1 teaspoon marjoram, 1 teaspoon thyme, and 1 teaspoon sage. Cook about 5 minutes, until the mushrooms are golden. Transfer to a large bowl.
In a small bowl, lightly beat together 4 eggs.
In the large bowl, combine the onion and mushroom mixture with the toasted walnuts and cashews, parsley, 1 ½ cups cooked rice, 1 cup cottage cheese, 12 ounces Swiss cheese, beaten eggs, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper.
Butter a 9-inch loaf pan, line the bottom with parchment paper, and butter it again. Pour the mixture from the bowl into the pan.
Bake 1 hour until golden brown. Let cool in pan for 20 minutes, then invert loaf and remove from pan. Slice into pieces and serve warm. Leftovers can be stored for a few day in the refrigerator or a few months in the freezer (cut into pieces). Reheat in a 375°F oven.

Notes

Adapted from Martha Stewart

Best Wild Rice Soup

Sonja Overhiser — Wed, 09 Oct 2024 12:00:00 +0000

This wild rice soup recipe is impossibly creamy, packed with flavor and full of tender veggies and hearty rice. Everyone asks for the recipe—it’s that good.

This wild rice soup is pretty incredible, if we do say so ourselves. It’s creamy, it’s cozy, it’s savory—and yet somehow, it’s made 100% of plants. You’ll swear that somehow a little heavy cream got mixed in, but it’s all wholesome, nourishing vegetables.

It’s perfectly seasoned, and you might not be able to stop eating it. Over the years, it’s been made and loved by hundreds of readers. Per my sister, who we made it for first (and who makes it regularly to this day): “This is really the best soup ever.”

Featured reader comments

“This soup is the bomb! I’ve made it many times for my family over the past couple of years.” -Lisa

“This soup is a 10/10!!! It’s rich, flavorful, and comforting. My whole family loved it!” -Jessica

“This recipe is amazing! I’ve made this several times and both me and my husband are obsessed!” -Sonja W.

How to make wild rice soup

This wild rice soup takes about 1 hour to make, but it’s a healthy dinner recipe that is 100% worth the effort. Since most of that time is hands off, it works as an easy dinner idea, too! Our secrets to how to make the best wild rice soup:

Use cashews. Blended cashews can stand in for dairy! You’ll let them soak while the soup simmers. Then you’ll take 2 cups of the soup out, veggies and all, and blend it with the soaked cashews. It makes for the creamiest base, and you’ll swear there’s dairy in it. (For a nut allergy, go to Wild Rice Mushroom Soup.)
Add white beans and mushrooms. Because there’s no chicken in it (sorry, meat lovers!), this wild rice soup features white beans as a plant-based protein. It’s a unique addition and seriously good. Mushrooms also bring in big flavor and texture.
Simmer until the rice pops. Wild rice notoriously takes quite a while to cook: upwards of 50 minutes. You’ll cook this soup until most of the rice grains burst and are tender. It might feel like a long time, but it’s important that the rice is perfectly tender.

Ways to serve wild rice soup

What to pair this wild rice soup with? We first made this soup for a dinner party in honor of my sister, who had just moved back to the US from living abroad. It was delicious paired with a fresh salad, a signature cocktail, and crusty bread. Here’s how we served it:

Salad like Beet Salad, Apple Salad, Pear Salad, or one of these fall salad recipes
Fall drink like Fall Sangria, Mulled Cider, or one of these fall drinks
Bread or muffins: try Artisan Bread, Dutch Oven Bread, Homemade Cornbread, Cornbread Muffins or Buttermilk Biscuits

Instant Pot variation

If you have an Instant Pot, this soup is modeled after our Instant Pot Wild Rice Soup one of our most fan-favorite recipes. Head to that recipe to make this using a pressure cooker.

Dietary notes

This wild rice soup recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free.

Best Wild Rice Soup (Family Favorite!)

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4.7 from 42 reviews

This wild rice soup recipe is impossibly creamy, packed with flavor and full of tender veggies and hearty rice. Everyone asks for the recipe—it’s that good.

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Yield: 6 to 8
Category: Soup
Method: Stovetop
Cuisine: Plant Based

Ingredients

½ cup cashews*
1 medium yellow onion
2 celery ribs
3 medium carrots
8 ounces baby bella mushrooms
6 cloves garlic
2 tablespoons olive oil
1 tablespoon dried thyme
1 tablespoon dried oregano
8 cups vegetable broth
1 cup wild rice (not a wild rice blend)
2 teaspoons kosher salt, divided
2 15-ounce cans white beans, drained and rinsed
½ teaspoon black pepper
2 teaspoons dried sage
1 tablespoon soy sauce, tamari, or liquid aminos

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Instructions

Place the cashews in a bowl and cover them with water. Leave them to soak while you make the recipe.
Dice the onion. Thinly slice the celery. Cut the carrot into rounds. Slice the mushrooms. Mince the garlic.
Add the olive oil to a Dutch oven. Add the onion, celery and carrot and cook, stirring occasionally for 5 minutes until lightly browned. Add mushrooms and saute for 2 minutes. Add garlic, thyme and oregano and stir for 2 minutes.
Add the broth, wild rice, 1 ½ teaspoon kosher salt, and black pepper. Bring to a simmer. Simmer uncovered for 20 minutes. Then add the beans (drained and rinsed), and continue to simmer uncovered for 30 to 35 minutes more, or until rice breaks open.
Using a liquid cup measure, carefully remove 2 cups of the hot soup (including broth, veggies and rice) to a blender. Add 1 cup water. Drain the cashews and add them to the blender, along with the dried sage. Blend on high for about 1 minute until creamy. Then pour the creamy mixture back into the soup.
Add the soy sauce and the remaining ½ teaspoon kosher salt. Taste, and adjust seasonings as desired. Garnish with fresh ground pepper.

Notes

*We used raw cashews. If your cashews are salted, you may need to adjust and add a little less salt at the end. For a nut allergy, go to Wild Rice Mushroom Soup.

A few more soup recipes

Here are a few more soup recipes we’d recommend to embrace the season:

Try our favorite Lentil Soup
Go for other cozy soups like Vegan Broccoli Soup or Chickpea Soup with Rice
Make hearty Cabbage Soup, Classic Bean Soup or Kale Soup
Mix up Potato Leek Soup

Easy Lentil Soup

Vegan Broccoli Soup

Ultra Creamy Leek Soup

20 Healthy Soup Recipes Everyone Will Love

Everything Basil Pizza

Sonja Overhiser — Thu, 05 Sep 2024 12:00:00 +0000

This epic basil pizza is all about this fresh herb! It’s got a thick layer of savory basil pesto and is topped with loads of fresh leaves.

Are you basil obsessed? There’s nothing better than the peppery fresh flavor of this bright green herb. So get ready to take everything that’s incredible about basil and eat it as a pizza topping. That’s right: Everything Basil Pizza! (Get it? Like Everything Bagel?)

That means garlicky, thick homemade basil pesto slathered onto perfect pizza dough, topped with gooey mozzarella and a huge handful of fresh basil leaves. It’s the brightest green, tastiest basil pizza you’ll make. We love making this one for our weekly pizza nights!

Homemade pesto vs store-bought

This basil pizza and looks best with homemade basil pesto. Of course, this isn’t always possible to have fresh basil on hand and time to make homemade pesto. If you’re using the jarred variety, keep this in mind: the flavor and quality of jarred pesto varies greatly between brands.

Homemade pesto has the best flavor and bright green color. Make a batch of basil pesto if you can. You can also try cashew pesto or walnut pesto to vary the nuts.
Purchased pesto brands vary greatly in flavor (a spritz of lemon juice can help). Each different brand has a different salt and acid level, and some taste very bitter and acidic, which can overwhelm a dish. Adding a spritz of fresh lemon juice can help to improve the flavor.
Or, try refrigerated fresh pesto (in the produce section). This type of pesto tends to have better flavor than pesto in jars.

Tips for the pizza dough

The other major step in this basil pizza is making pizza dough! To shortcut the time, you can also use store-bought dough. But for the very best basil pizza, our homemade pizza dough is a must. It’s the perfect texture: fluffy and chewy on the inside, and crispy on the outside. Here are a few things to keep in mind with pizza dough:

Pick your dough recipe. Our favorite is our master pizza dough recipe, which has the perfect chewy texture. Another option is our thin crust pizza dough, easy to roll out into a thinner, crispier crust.
The dough requires a 45 minute rise, so plan ahead. Kneading the dough takes only 8 minutes. So most of the time required for making pizza dough is letting it rise! Start making it about 1 hour before you’d like to eat your pizza.
Stretching the dough takes a bit of practice. Pizza dough requires a little bit of finesse is shaping the dough. Pat the dough into a circle, then drape it on your knuckles to stretch it. If the dough ever becomes transparent, stop immediately and set it down for a minute. Once you pick it up again, the gluten will have relaxed and it will be easier to stretch.

Pizza making tools

You’ll also need a few tools to bake your perfect pizza dough:

Pizza stone: A pizza stone is what makes Italian pizza crust crispy on the outside and soft on the inside. Here’s the best pizza stone we’ve found, plus care tips.
Pizza peel: What’s a pizza peel? It’s a paddle used to slide the pizza onto the hot pizza stone in the oven. We recommend this Standard pizza peel or this Conveyor pizza peel.

Tip: add basil after baking

Once you’ve got your basil pesto and pizza dough, this basil pizza is a breeze. Simply spread a layer of pesto onto the crust, and mozzarella and Parmesan cheese on the top. We added a sprinkle of dried basil for good measure, but it’s not necessary for flavor.

How to keep the basil leaves beautifully bright green? Place them on the pizza after baking it. Baking a pizza with basil leaves on top makes them turn a sad shade of black. Yes, don’t even think about baking those delicate leaves! You can see in the photo above that some of the basil is already getting a little black in spots because of the heat of the pizza.

How to store fresh basil

Of course, growing your own basil is much cheaper and easier than buying it from the store. You don’t even need garden space to do it: just a sunny ledge! Go to How to Grow Basil for more.

Make sure to store cut basil in a mason jar with water. Find a large jar and add a bit of water in the bottom. Then place the basil stems in cut side down and cover with a lid. Store in the refrigerator and it will last for 4 to 5 days, instead of just hours on the counter! See How to Store Fresh Basil.

Dietary notes

This basil pizza recipe is vegetarian.

Everything Basil Pizza

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This epic basil pizza is all about this fresh herb! It’s got a thick layer of savory basil pesto and is topped with loads of fresh leaves.

Author: Sonja Overhiser
Prep Time: 1 hour
Cook Time: 5 minutes
Total Time: 1 hour 5 minutes
Yield: 8 slices
Category: Main Dish
Method: Baked
Cuisine: Italian

Ingredients

1 ball Best Pizza Dough (or Food Processor Dough or Thin Crust Dough)
½ cup Best Basil Pesto (or Cashew Pesto, Walnut Pesto, or Vegan Pesto)
½ cup shredded mozzarella cheese
⅛ cup Parmesan cheese
1 pinch dried basil (optional)
Semolina flour or cornmeal, for dusting the pizza peel
1 handful fresh basil leaves

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Instructions

Make the pizza dough: Follow the Best Pizza Dough or Thin Crust Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
Prepare the toppings: Make the Best Basil Pesto (or Cashew Pesto, Walnut Pesto, or Vegan Pesto). Thinly slice the fresh basil (or keep it whole if you like).
Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
Spoon the pesto onto the dough and spread it out with the back of the spoon. Then top with the mozzarella cheese in an even layer, then the Parmesan cheese. Add a pinch of dried basil and if you like, a sprinkle of kosher salt. (Most pesto is salty enough, but it depends on your pesto and cheese.)
Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven).
Top with the basil leaves. Slice into pieces and serve immediately.

More pizza recipes

Outside of this basil pizza recipe, here are some of our favorite pizza recipes:

Try our fan favorite Margherita pizza and Neapolitan pizza
Get funky with taco pizza or truffle pizza
Try mushroom pizza or spinach artichoke pizza.
Make a pesto pizza or vegan pizza.

Homemade Margherita Pizza

Best Ever Taco Pizza

Perfect Neapolitan Pizza Recipe

Spinach Artichoke Pizza

Butternut Squash Lasagna with Sage

Sonja Overhiser — Fri, 30 Aug 2024 14:00:00 +0000

This butternut squash lasagna recipe is an absolute showstopper of a fall dinner! Ricotta, Pecorino, and sage make a hearty meal that pleases everyone.

Why we love this recipe

Welcome to your new favorite fall dinner idea: butternut squash lasagna with sage! Just saying those words together makes us feel warmer. The flavors here are impeccable—creamy ricotta, punchy Pecorino, fresh sage and savory sweet squash.

While it’s a bit of prep work, we’ve simplified a few steps so you don’t need a nap once you throw it in the oven. Or, grab a partner and cook this one together (in fact, we wrote a whole cookbook about the joy of cooking with people you love!). Every mouthful is a bit of sweet, savory, creamy, herby, and altogether irresistible.

Ingredients in butternut squash lasagna

Butternut squash lasagna can take ages to make, especially if you roast the squash and make a béchamel sauce. This recipe is simpler: you’ll boil the squash and make a quick sauce using ricotta cheese that doesn’t require any heating on the stovetop.

The recipe comes out so cozy and vibey—it’s ideal for cozy fall and winter entertaining! It’s perfect for fall dinner parties, and would be a great Thanksgiving recipe or for Christmas dinner. Here’s what you’ll need:

Butternut squash (medium)
Ricotta, Mozzarella and Pecorino cheese
Milk
Lasagna noodles
Olive oil
Garlic powder, nutmeg salt and pepper
Fresh sage
Lemon

How to cut butternut squash: some tips!

The hardest part of making a butternut squash lasagna? Cutting the squash. Butternut squash is a notoriously difficult vegetable to tackle. We’ve got a few tips for cutting squash without breaking into a sweat:

Use a serrated peeler. A serrated blade makes it easier to peel the tough skin than a normal vegetable peeler, which can easily slip. Try this serrated vegetable peeler.
Cut off the neck and chop it separately from the base. First chop off the neck, then peel it and chop into squares. Do the same for the base.
Watch the video before you start. Watch this quick video of How to Cut Butternut Squash.

A few time savers in this butternut squash lasagna

If you follow along with us, you might know we’re sticklers for simple recipes (we even wrote a cookbook about that, too!). While lasagna is almost never easy, the concept is pretty simple. But a typical butternut squash lasagna requires quite a bit of prep work. Here’s how we simplified this recipe to save time:

Boil the butternut squash instead of roasting it. Roasting is our favorite technique for cooking vegetables, but it’s got a longer lead time. Roasted butternut squash takes about 45 minutes with preheat time, whereas you can whip up boiled squash in about 10 minutes with boiling time.
Make a quick ricotta sauce. A bechamel sauce is more traditional in a butternut squash lasagna, but that also takes time and dirties a pot. This recipe uses ricotta, milk and some seasonings to make a quick and dirty sauce.

The sauce is not a traditional cream sauce, so the lasagna has a firmer texture. It’s not as gooey as you might expect, and it’s 100% delicious.

Make ahead and storage info

Butternut squash lasagna is a bit of a project for a weeknight—it takes about 1 ½ hours start to finish. We love making this for guests: but you can also make it on a weeknight with some additional prep steps! Here are some ideas:

Make ahead ideas: Boil the butternut squash in advance and refrigerate it until ready to bake (or use leftover roasted butternut squash). You can also boil the noodles in advance and refrigerate: just make sure they’re coated in a little olive oil before refrigerating.
Or make ahead the entire pan: Make the entire lasagna prior to baking, then refrigerate overnight. Increase the bake time as needed to cook until it’s warmed through and the cheese has browned.
Storage info: Refrigerate leftovers for up to 2 days. Or freeze them: it’s easiest to cut it into single servings and freeze each in separate containers. To reheat, defrost the lasagna in the refrigerator, then place in a baking dish, cover with foil and reheat at 400 degrees for about 15 minutes, until warmed through.

More butternut squash recipes

When squash season is upon us, it’s easy to get squash obsessed! Here are a few of our top butternut squash recipes:

Try delicious Butternut Squash Curry, or fresh Butternut Squash Salad
Make a main dish of Stuffed Butternut Squash
Go for Baked Squash, Mashed Butternut Squash or Butternut Squash Puree
Opt for Creamy Butternut Squash Pasta or Butternut Squash Mac and Cheese
Blend up creamy Creamy Squash Soup or Curried Butternut Squash Soup
Stir a pot of Butternut Squash Risotto

Butternut Squash Curry

Curried Butternut Squash Soup

Creamy Butternut Squash Risotto

Butternut Squash Salad

Dietary notes

This butternut squash lasagna recipe is vegetarian. For gluten-free, use gluten-free noodles.

Frequently asked questions

Can I use a different type of squash?

While butternut squash is ideal for its sweetness and creamy texture, you could experiment with other winter squashes like acorn or delicata. Just be aware that the cooking time may vary slightly.

What can I substitute for ricotta cheese?

If you’re looking for a dairy-free option, you could use a vegan ricotta alternative or even silken tofu blended until smooth.

What can I serve with butternut squash lasagna?

A simple green salad or some crusty bread are great accompaniments to this hearty lasagna.

Butternut Squash Lasagna with Sage

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5 from 3 reviews

This butternut squash lasagna recipe is an absolute showstopper of a fall dinner! Ricotta, Pecorino, and sage make a hearty meal that pleases everyone.

Author: Sonja Overhiser
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 9
Category: Main dish
Method: Baked
Cuisine: Pasta
Diet: Vegetarian

Ingredients

For the butternut squash

2-pound butternut squash (medium)
½ tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon garlic powder

For the lasagna

9 to 12 lasagna noodles (6 to 8 ounces, gluten-free if necessary)
1 ½ tablespoons chopped fresh sage, divided, plus additional leaves as desired
Zest of 1/2 lemon (about 2 teaspoons)
⅛ teaspoon ground nutmeg
½ cup plus 2 tablespoons milk
16 ounces (2 cups) whole milk ricotta cheese
¼ teaspoon kosher salt
Fresh ground black pepper
1 cup shredded Pecorino cheese, divided
8 ounces (2 ½ cups) shredded mozzarella cheese, divided

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Instructions

Preheat: Preheat the oven to 375 degrees Fahrenheit.
Boil the squash: Peel and cut the butternut squash into small cubes about 1/2-inch thick. (Go to How to Cut Butternut Squash for a video! A serrated vegetable peeler works best.) Bring a medium pot of water to a boil. Add the squash and cook for about 5 to 6 minutes until fork tender (test a piece to see if it is done). Drain, then place in a medium bowl. Mix with the olive oil, kosher salt and garlic powder.
Meanwhile, boil the noodles*: Bring a large pot of well salted water to a boil. Boil the noodles until just before al dente, about 5 minutes, stirring often. Drain the noodles, then drizzle a baking sheet with a bit of olive oil. Lay the noodles flat onto the sheet, then turn them over so they become coated with olive oil to prevent sticking.
Prepare the ricotta sauce: Add 1 tablespoon chopped sage to a medium bowl and reserve about ½ tablespoon for topping the lasagna. To the bowl, add the lemon zest, nutmeg, ricotta cheese, salt and pepper and milk. Stir.
Layer the lasagna: In a 9” x 13” baking dish, spread ½ cup ricotta sauce on the bottom of the pan. Then top with 1 layer of noodles, ½ of the cooked squash, scant 2/3 cup cheese sauce, 1 cup mozzarella and ⅓ cup Pecorino cheese. Repeat again: 1 layer of noodles (you may need to cut a noodle in half for the side, depending on your pan), the remaining squash, scant 2/3 cup cheese sauce, 1 cup mozzarella cheese and ⅓ cup Pecorino cheese. Finally, top with noodles (again, you may need to cut a noodle in half for the top layer), then the remaining ricotta sauce spread with a spatula. Sprinkle the entire top with the remaining ½ cup mozzarella cheese, ⅓ cup Pecorino cheese, and ½ tablespoon sage.
Bake the lasagna: Cover the pan with aluminum foil and bake for 40 minutes. Carefully remove the foil and bake another 20 minutes, until the top is browned. Let stand for 5 to 10 minutes before serving. Leftovers can be refrigerated for 2 to 3 days and reheated in a 400°F oven. (See make ahead and storage notes below.)

Notes

*If you use fresh lasagna noodles, they don’t need to be boiled.

Make ahead ideas: Boil the butternut squash in advance and refrigerate it until ready to bake. Boil the noodles in advance and refrigerate, making sure they’re coated in a little olive oil.
Or make ahead the entire pan: Make the entire lasagna prior to baking, then refrigerate overnight. Increase the bake time as needed to cook until it’s warmed through and the cheese has browned.
Storage info: Refrigerate leftovers for up to 2 days. Or freeze them: it’s easiest to cut it into single servings and freeze each in separate containers. To reheat, defrost the lasagna the refrigerator, then place in a baking dish, cover with foil and reheat at 400 degrees for about 15 minutes, until warmed through.

Sheet Pan Pizza

Sonja Overhiser — Tue, 25 Jun 2024 16:11:00 +0000

Here’s how to make our favorite sheet pan pizza! This easy method makes the equivalent of 3 medium pizzas right in a sheet pan. It’s great for serving for a crowd and requires no special equipment.

Why we love this recipe

What’s the easiest way to make pizza? Sheet pan pizza! This style of pizza is what we use when we want to serve a crowd, because it’s just so simple and satisfying.

This recipe makes a big pan that’s the equivalent of three medium pizzas! The best part is you don’t need any special equipment like pizza stones or peels, and you don’t even have to shape the dough. Plus, it’s even quicker than our Pan Pizza or Focaccia Pizza.

As two pizza experts and cookbook authors, we’ve found this sheet pan pizza is truly a lifesaver for entertaining. We’ve made this so many times to impress friends and family. We hope you’ll love it as much as we do!

How to make sheet pan pizza: an overview

Sheet pan pizza is a style of pizza where you make the dough in a sheet pan, instead of stretching it into a circle like traditional Italian pizza dough. There’s no need for a pizza stone because you bake it right in the pan. Because it’s so simple, this method is great for pizza beginners.

The sheet pan pizza is even quicker than our pan pizza or focaccia pizza, making it our top choice when it comes to easy weeknight pizza recipes. You’ll need 1 hour and 15 minutes of prep time, then 15 minutes to bake.

Make the dough	15 minutes, active
Roll the dough and rest (Proof 1)	15 minutes, inactive
Rest the dough again (Proof 2)	45 minutes, inactive
Bake the pizza	15 minutes (6 minutes without toppings, 6 to 8 with toppings)

The keys to sheet pan pizza

This sheet pan pizza has two rest or proof times, and then two bake times. Here’s why:

Two proofs (rests) makes the most fluffy dough texture. The longer you proof pizza dough, the fluffier and better texture it gets. We’ve optimized this recipe to be very fast, so you won’t want to shorten any of the proof times. It’s essential for making the best crust! (Focaccia pizza has even thicker crust and even longer rest times.)
Bake the crust without toppings, then add toppings and bake more. This makes the pizza crust crispy on the outsides and fluffy in the middle. It’s not a standard way to cook pizza, but once you try it you’ll appreciate the method.

A pizza that’s 3 in 1

Another great feature of this sheet pizza: it’s the equivalent of 3 pizzas in 1! That means you don’t have to make separate pizzas for the family. Just make this one sheet pan, and it’s enough for everyone.

To make sure everyone is happy, you can use different toppings on different parts of the pizza! Divide it in half, or try 3 sections with different toppings.

Topping ideas for sheet pan pizza

You can top this sheet pan pizza in so many ways! In the recipe below, we used our fan-favorite pizza sauce recipe, then topped it with smoked mozzarella cheese and fresh mozzarella. You can also top it with seasoned baby arugula, like this arugula pizza! Here are some of our other favorite pizza topping ideas:

Make the perfect Margherita Pizza.
Go spicy with Jalapeno Pizza.
Ditch the pizza sauce for Shrimp Pizza, Ricotta Pizza, White Pizza or Spinach Pizza.
Go classic with Homemade Cheese Pizza or Pesto Pizza.
Try delicious Taco Pizza.

Homemade Margherita Pizza

Pesto Pizza Recipe

Best Ever Taco Pizza

White Pizza (Pizza Bianca)

Dietary notes

This sheet pan pizza recipe is vegetarian.

Frequently asked questions

What size sheet pan should I use for this recipe?

A standard half sheet pan (18×13 inches) works great. If you have a smaller or larger pan, you can adjust the dough recipe accordingly.

Do I need to pre-bake the dough?

Yes it’s recommended to pre-bake the dough for a few minutes before adding the toppings. This helps to prevent it from getting soggy.

What kind of cheese is best for sheet pan pizza?

Whole milk mozzarella is a classic choice, as it melts beautifully. You can also experiment with other cheeses like provolone, cheddar, or even a sprinkle of parmesan.

How do I prevent my pizza from sticking to the pan?

Make sure to grease the pan well with olive oil or nonstick spray before stretching out the dough. You can also use parchment paper for an extra layer of protection.

Sheet Pan Pizza

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

Here’s how to make our favorite sheet pan pizza! This easy method makes the equivalent of 3 medium pizzas right in a sheet pan. It’s great for serving for a crowd and requires no special equipment.

Author: Sonja Overhiser
Prep Time: 1 hour 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
Yield: 12 pieces
Category: Main Dish
Method: Baked
Cuisine: Italian
Diet: Vegetarian

Ingredients

For the pizza dough*

375 grams (3 cups) all-purpose flour
1 tablespoon instant or active dry yeast
1 teaspoon each dried oregano and garlic powder
1 teaspoon kosher salt
264 grams (1 cup – 2 tablespoons) warm water
1 tablespoon olive oil, plus more for the sheet

For the pizza toppings

1 ¼ cup pizza sauce (purchased or our favorite Easy Pizza Sauce)
1 cup (3 ounces) shredded smoked mozzarella cheese
½ cup shredded Parmesan cheese
6 ounces fresh mozzarella cheese
Optional topping: 4 cups (3 ounces) baby arugula, 1 tablespoon olive oil, and 1/4 teaspoon kosher salt
Fresh basil leaves, for garnish

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Instructions

Make the dough (5 minutes): In a large bowl, stir together the all-purpose flour, yeast, kosher salt, oregano and garlic powder. Add the warm water and olive oil and stir until flour is incorporated.
Knead the dough (8 minutes): Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
Roll out and rest the dough in a 13″ x 18″ sheet pan (15 minutes): Using floured hands, gently shape the dough into a boule (ball shape) by folding the dough under itself. Add a light sprinkle of flour to the boule. Then roll out dough on floured surface to roughly the shape of the sheet pan. Brush 3 tablespoons olive oil on the bottom and sides of a standard 13″x 18″ sheet pan. Add the dough and brush it lightly with oil. Cover the pan with plastic wrap and rest for 15 minutes to relax the dough.
Rest the dough again (45 minutes): Press the dough back into the corners of the pan so it evenly covers the pan. Cover with a towel and rest at room temperature for 45 minutes.
Meanwhile, preheat oven to 500F.
Bake the pizza dough* without toppings: After the 45 minute rest, bake the pizza dough for 6 minutes without sauce and toppings.
Add the toppings and bake again: Remove the dough from the oven. Add the pizza sauce, smoked mozzarella, fresh mozzarella (torn into pieces), and Parmesan cheese, and top with a few pinches of kosher salt. Take care, since the pan will be hot! Bake for 6 to 8 minutes until the cheese is melted and lightly brown.
Serve: If using, in a small bowl, mix the baby arugula with the olive oil and ¼ teaspoon kosher salt. Sprinkle the pizza with torn basil, then add the arugula on top. Cut into pieces with a knife (a pizza cutter doesn’t get all the way to the pan edges) and serve immediately.

Mushroom Pizza with Fresh Herbs

Sonja Overhiser — Mon, 24 Jun 2024 13:00:00 +0000

This mushroom pizza is a pie everyone raves about! It’s covered with mozzarella cheese, goat cheese, savory sauteed mushrooms, and fresh herbs. Here’s how to make this next level pizza recipe at home.

Why we love this recipe

Mushroom lovers: you’re in for a treat this this one! When Alex and I went to Big Sur, California last year, we had one incredible mushroom pizza with a breathtaking mountain view. It tasted so good, we knew we needed to recreate a version for you!

Our spin on that mushroom pizza is a white pizza (meaning no tomato sauce) topped with gooey mozzarella cheese, tangy goat cheese dollops, savory sauteed mushrooms, and a handful of fresh herbs. It truly is the best mushroom pizza we’ve had: and we can’t wait to share the recipe with you.

Best types of mushrooms for pizza

What kind of mushrooms go on pizza? Literally any kind of fresh mushroom will work here, but not canned.

Use fresh mushrooms. We typically use whatever our local grocery has in stock, or stock up at our farmers market. This mushroom pizza has a mix of baby bella mushrooms (aka cremini) and shiitake mushrooms. But feel free to try swapping in oyster mushrooms, sliced portobello mushrooms, or white button mushrooms.
Avoid canned. Those slimy shrooms in a can are not recommended on pizza: stick to fresh sauteed mushrooms.
Avoid raw mushrooms on pizza. When put into a hot oven, mushrooms dry out and become shriveled in the high heat. To eat mushrooms on pizza, always sauté them first.

Tips for making mushroom pizza

This mushroom pizza is a white pizza, meaning there is no tomato sauce! Of course, you can add tomato sauce if you’d like: our fan-favorite pizza sauce takes 5 minutes and has loads of flavor. Here are a few tips for this pie:

Mushroom pizza is great with or without tomato sauce. Traditionally, an Italian white pizza is anything without tomato sauce: we start ours by brushing the crust with olive oil. Then add the cheese and toppings! You can add pizza sauce if you prefer.
Sauté the mushrooms with herbs and lemon juice. Sautéing makes sure the mushrooms are juicy and seasoned. This one adds some chopped fresh herbs and a little lemon juice for next-level flavor.
Add goat cheese for creaminess. Dollops of goat cheese are required, in our opinion: they add a creamy texture and a tangy pop to the flavor.

Notes on fresh herbs

For this recipe, we used a mixture of thyme, oregano, and chives: but you could use any that you like. Of course basil would be a natural option, or a small amount of chopped rosemary! Just be sure to use rosemary in moderation: it has a very strong flavor.

We love to grow our own fresh herbs: we find one of the most satisfying things is to run out to the garden and harvest a few! You don’t even need garden space: you can just grow herbs in pots as long as you have a sunny ledge. For all of our tips on fresh herbs, see this post on How to Grow Herbs.

Dietary notes

This mushroom pizza is vegetarian.

More pizza recipes

If you’re a pizza lover like we are, here are a few more pizza recipes you’ll love:

Try our famous pizza sauce and pizza dough
Go for a Margherita Pizza or Neapolitan Pizza
Try these 35 Great Pizza Recipes or 25 Popular Pizza Toppings
Make our Pickle Pizza, Burrata Pizza, Spinach Pizza, or Pizza Bianca

Pizza Sauce Recipe

Homemade Margherita Pizza

Ultimate Spinach Pizza

25 Popular Pizza Toppings

Frequently asked questions

Can I use a store-bought pizza dough?

Absolutely! While homemade dough is delicious, a good quality store-bought dough saves time. However, our homemade pizza dough is worth the effort!

Do I need to cook the mushrooms before putting them on the pizza?

Yes, it’s recommended. Sautéing the mushrooms until they release their moisture prevents them from drying out on the pizza.

Can I use a different cheese instead of goat cheese?

While goat cheese adds a tangy flavor, you can experiment with feta, ricotta, or even a mild blue cheese like Gorgonzola.

What other toppings would go well with this pizza?

Caramelized onions, roasted garlic, tomato confit, or a drizzle of truffle oil would complement the flavors.

Mushroom Pizza with Fresh Herbs

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

This mushroom pizza is a white pizza that’s covered with mozzarella cheese, goat cheese, and fresh herbs. It’s perfection!

Author: Sonja Overhiser
Prep Time: 1 hour
Cook Time: 7 minutes
Total Time: 1 hour 7 minutes
Yield: 8
Category: Main Dish
Method: Baked
Cuisine: Italian

Ingredients

1 ball Best Pizza Dough (or Food Processor Dough or Thin Crust Dough)
1 ½ cups sliced mixed mushrooms (such as baby bella aka cremini, button, shiitake, and oyster)
1 tablespoon each finely chopped fresh thyme and oregano, plus more sprigs for topping
¼ teaspoon plus 1 pinch kosher salt, divided
1 tablespoon olive oil, plus more for drizzling
1 tablespoon fresh lemon juice
1 to 2 ounces goat cheese, crumbled
¾ cup shredded mozzarella cheese
1 to 2 tablespoons finely chopped chives
Semolina flour or cornmeal, for dusting the pizza peel

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Instructions

Make the pizza dough: Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
Prepare the toppings: Clean the mushrooms and slice them. In a saute pan or skillet, heat the 1 tablespoon olive oil to medium high heat. Add the mushrooms, chopped herbs, and ¼ teaspoon kosher salt and cook for about 5 minutes, stirring occasionally. When mushrooms are tender, reduce the heat to low, add lemon juice. Remove from the heat.
Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
Brush a thin layer of olive oil onto the crust. Then top with the mozzarella cheese in an even layer, then the cooked mushrooms, and crumbles of goat cheese. Garnish with the chopped chives and additional thyme sprigs. Sprinkle with 1 pinch kosher salt.
Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven). Slice into pieces and serve immediately.

Healthy Pizza (Veggie Loaded!)

Sonja Overhiser — Fri, 14 Jun 2024 12:00:00 +0000

This healthy pizza recipe is full of wholesome ingredients and satisfying! The traditional thin crust is loaded with colorful vegetables, a tangy bold red sauce, and sprinkled with Parmesan.

People often ask us, what’s your favorite thing to cook? If you know us, you won’t be surprised by our answer: pizza. After honeymooning in Italy, Alex and I have spent the last decade researching the best way to make homemade artisan pizza.

We’ve created popular recipes for our best pizza dough, pizza sauce, and classic margherita pizza. But we were posed with a challenge: can you make a healthy pizza recipe? We created this irresistible pizza recipe that has a third the calories of a delivery pizza and has the vitamins and nutrients of fresh, colorful veggies. Dinnertime win!

What makes a healthy pizza?

So you want to make a healthy pizza? The word healthy is pretty subjective. But in this case, our goal was to make a pizza loaded with wholesome vegetables that’s lighter than the typical pizza. One slice of Pizza Hut pepperoni pizza is 300 calories. In contrast, one slice of this healthy pizza recipe is 96 calories. Here’s how:

Homemade thin crust: This pizza uses thin crust pizza dough. It’s made with simple ingredients (flour, olive oil, water) and because it’s thin, it has less calories than a fluffy crust.
Flavorful pizza sauce: Red sauce brings big flavor without big calories. This pie features pizza sauce, a fan-favorite recipe that takes only 5 minutes.
Minimal cheese. This healthy pizza uses only ¼ cup grated Parmesan cheese. It’s just enough to bring in a savory flavor, but there’s so much flavor in the veggies and sauce you don’t need to load on cheese.
Lots of veggies. Healthy isn’t just about calories: it’s about vitamins and nutrients. This pizza is topped with peppers that are loaded with vitamin C, and leafy green nutrient-dense baby arugula.

Pizza dough tips

Learning to make homemade pizza dough requires actually showing you, so we’ve made a video (above) to show the thin crust pizza dough process. Here are a few tips:

Make the dough 1 hour before serving or make it in advance. Making the dough takes 15 minutes, then it rests for 45 minutes before it’s ready to stretch. If you don’t have 1 hour before serving, you can make it up to 3 days in advance and refrigerate.
Use a pizza stone and pizza peel, if possible. A pizza stone is what makes the crust crispy on the outside and chewy on the inside. Here’s the pizza stone we recommend. To get the pizza onto that hot stone, a pizza peel is helpful: it’s a paddle that throws the dough onto that blazing hot surface. Our favorites are this aluminum pizza peel or super pizza peel. If you don’t have one, you can use a rimless baking sheet.
Thin crust pizza dough is easy to shape: roll it! This pizza dough is easier to shape than our classic pizza dough recipe because you roll it out with a rolling pin!
Use Tipo 00 flour if you can find it. Our favorite flour for making pizza dough is what the Italians use: it’s called Tipo 00 and it makes the crust light and fluffy. You can find at it many grocery stores or online here.

How to serve it

To keep this healthy pizza part of a healthy meal: accessorize it with salad and fruit. A chopped salad, Italian salad, kale salad, or wedge salad would go well here. Or just go with veggies and ranch dip.

Some healthy dessert options are apple slices and chocolate hummus or apple dip, apple nachos, chocolate covered strawberries, or date snickers.

Dietary notes

This recipe is vegetarian. For vegan, go to our Best Vegan Pizza.

Frequently asked questions

What kind of crust is healthiest for pizza?

Whole wheat crust is an option, offering slightly more fiber and nutrients than refined white flour. You can also try cauliflower crust or thin-crust options to reduce calories and carbs.

How can I make pizza sauce healthier?

Opt for homemade sauce using fresh or canned tomatoes, herbs, and spices. Avoid store-bought sauces, which often contain added sugar and sodium.

What are some healthy pizza topping ideas?

Load up on veggies like bell peppers, onions, mushrooms, spinach, broccoli, and zucchini. Add lean protein sources like grilled chicken or shrimp, or incorporate some plant-based protein like beans or lentils.

What about cheese? Is there a healthier option?

Try using a smaller amount of cheese or explore other options like goat cheese or feta.

Are there any healthier alternatives to traditional pizza dough?

Yes! Try Portobello Mushroom Pizza or Eggplant Pizza.

Healthy Pizza Recipe (Veggie-Loaded!)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

It’s loaded with veggies and sprinkled with Parmesan, with a tangy bold red sauce and a thin crust. Yes, this is the BEST healthy pizza you’ll find.

Author: Sonja Overhiser
Prep Time: 1 hour
Cook Time: 7 minutes
Total Time: 1 hour 7 minutes
Yield: 8 slices
Category: Pizza
Method: Baked
Cuisine: Italian

Ingredients

1 ball Easy Thin Crust Dough
½ cup Easy Pizza Sauce
1/2 yellow bell pepper
1/2 red bell pepper
1/4 medium red onion
1 garlic clove
1 tablespoon olive oil
½ teaspoon dried oregano, plus more for garnish
½ tablespoon capers, drained
¼ cup grated Parmesan cheese
½ cup baby arugula
Kosher salt
Olive oil
Semolina flour or cornmeal, for dusting the pizza peel

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Instructions

Make the pizza dough: Follow the Easy Thin Crust Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
Make the pizza sauce: Make the Easy Pizza Sauce.
Prepare the toppings: Thinly slice the peppers. Thinly slice the red onion. Thinly slice the garlic. In a skillet, add 1 tablespoon olive oil and ¼ teaspoon kosher salt. Saute the vegetables, stirring often, for about 7 to 10 minutes, until browned and very soft. Stir in the oregano and remove from the heat.
Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
Spread the pizza sauce over the dough using the back of a spoon to create a thin layer. Sprinkle with the vegetables, drained capers, and Parmesan cheese.
Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven).
While the pizza is baking, mix the baby arugula with a drizzle of olive oil and a pinch of kosher salt. When the pizza is done, top with the arugula. Slice into pieces and serve immediately.

Asparagus Risotto

Sonja Overhiser — Wed, 01 May 2024 12:00:00 +0000

This asparagus risotto transforms simple ingredients into a creamy, luxurious dish! Roasted asparagus, zingy lemon and shaved Parmesan make a satisfying meal that’s perfect any night of the week.

Creamy, savory, crunchy, and zingy: this asparagus risotto is truly sublime. Alex and I are craving fresh flavors over here, and this fancy yet simple dinner is the perfect antidote: the perfect spring recipe!

Roast asparagus with lemon at the same time that you’re stirring up a creamy risotto on the stovetop. Then throw the tender bright green asparagus into the risotto, right along with the lemon. You’ll wish the pot would never end—we certainly did!

Featured reader comments

“We made the asparagus risotto tonight and it was SO SO SO good! I was surprised at how much lemon flavor it had from roasting the lemons with the asparagus. We had to keep ourselves from eating the whole thing in one dinner!” -Connie
“It was so delicious. It was creamy and tangy and the asparagus was perfect!” -Karen

Key ingredients in asparagus risotto

You’ll need a handful of simple ingredients for this asparagus risotto. The flavors are crisp and pure. Here’s what you’ll need:

White arborio rice: Arborio rice is a short-grain Italian variety that releases its starches gradually while cooking, creating the creamy, signature texture of risotto. You should be able to find it at most grocery stores. Avoid substituting any other variety of rice in this recipe.
Asparagus: Look for thin to medium thick spears, which have a mild, sweet flavor.
Broth and dry white wine: White wine is essential to the nuanced flavor. If you prefer, you can substitute more broth for the wine.
Lemon: Fresh lemon infuses a citrus zingy.
Parmesan cheese: Cheese infuses the dish with savory notes.
Toasted pine nuts: This Italian-style garnish steps up the flavor; here’s how to toast pine nuts. Olive oil, butter, onion, and garlic powder round out the flavors in this dish.

How to make risotto: step by step

Making risotto is actually quite simple! It’s just a matter of slow cooking short grain rice with broth until it becomes extraordinarily creamy. When we first started cooking, we thought risotto was something that came out of a box marked “risotto.” Turns out, it’s just a special way to cook arborio rice. Here are the basic steps (for exact steps and quantities, go to the full recipe below).

Step 1: Trim the asparagus, and mix with olive oil, salt, pepper, and lemon zest. Place it on a lined baking sheet with lemon wheels and roast at 425°F for 10 to 15 minutes, until tender.

Step 2: Heat olive oil and the butter in a large skillet over medium heat. Add minced onion and cook for 4 to 5 minutes until tender. Add the garlic powder and rice and cook, stirring, about 2 minutes. Stir in the wine and cook until the liquid is fully absorbed.

Step 3: Add 2 ladles of warmed broth and cook, stirring until the liquid is absorbed, then add 2 more ladles. Continue cooking and adding broth in the same manner for about 12 minutes until creamy but still al dente. Reduce the heat, add 2 more ladles of broth, the Parmesan cheese, and stir vigorously for 1 to 2 minutes.

Once you’ve got a thick and creamy risotto, stir in the asparagus and roasted lemon wedges and serve immediately.

What to serve with risotto

Sometimes it’s hard to decide how to make risotto into a full meal, especially if it’s vegetarian. Accessorizing with a salad makes for a filling vegetarian dinner. Here are a few ideas for what to serve with risotto:

Add a protein like sauteed shrimp or lemon garlic chicken.
Try an easy salad like arugula salad or refreshing fennel orange salad.
Go for bread like garlic bread or simple garlic toast.

Arugula Salad Strawberry Salad Fennel Orange Salad Garlic Bread Sauteed Shrimp

Storing leftovers

This asparagus risotto is best the day it is made. You can store leftovers refrigerated in a sealed container for 3 days, but the color of the asparagus will fade. Reheat gently on the stovetop before serving.

Tip: If you love risotto, make sure to try our Classic Risotto, Butternut Squash Risotto, Mushroom Risotto, and Creamy Shrimp Risotto.

A few more asparagus recipes

Want more ways to use this healthy green stalk? Here are some asparagus recipes to add to your repertoire:

Try asparagus salad with sauteed asparagus with lemon, radishes, feta, and a Dijon dressing.
Go for asparagus pasta, pairing lemony roasted asparagus with fresh basil and Parmesan for an irresistible dinner recipe.
Mix up shaved asparagus salad, which features the mild and sweet flavor of the raw veggie.
Opt for baked asparagus, a dish that’s a hit with everyone.

Asparagus Salad with Feta

Asparagus Pasta with Lemon

Salmon and Asparagus

15 Asparagus Recipes for the Season

Dietary notes

This asparagus risotto recipe is vegetarian (with vegetarian Parmesan cheese) and gluten-free.

Frequently asked questions

What if I don’t have arborio rice?

While arborio rice is ideal for its creamy texture. Wait until you have time to access this variety before making risotto.

Is white wine essential?

The white wine adds acidity and depth of flavor, but you can omit it for a non-alcoholic version. Simply substitute vegetable broth for the wine.

My risotto seems too dry. What can I do?

Risotto is all about gradual addition of broth. If your risotto seems dry, simply add a bit more hot broth, one ladleful at a time, stirring constantly, until it reaches the desired creamy consistency.

How can I add more protein to my risotto?

For a heartier meal, stir in sauteed shrimp or diced pancetta with the asparagus.

Best Asparagus Risotto

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

This asparagus risotto transforms simple ingredients into a creamy, luxurious dish! Roasted asparagus, zingy lemon and shaved Parmesan make a satisfying meal that’s perfect any night of the week.

Author: Sonja Overhiser
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 3 to 4
Category: Main Dish
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

1 quart vegetable broth
1 quart water
1 ½ teaspoons kosher salt, divided
1 pound asparagus
3 tablespoons extra-virgin olive oil, divided
1 lemon (Zest from half, plus 4 slices from the other half)
2 tablespoons salted butter
1/2 yellow onion
¼ teaspoon garlic powder
2 cups white arborio rice
1 cup dry white wine, such as Pinot Grigio or Chardonnay
1 cup shredded Parmesan cheese
Freshly ground black pepper
Optional garnish: Toasted pine nuts

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Instructions

Preheat the oven to 425°F.
Heat the broth: Combine the broth, water, and 1 teaspoon kosher salt in a saucepan and place it over low heat. (You’ll use this warmed broth to stir into the risotto).
Cut the vegetables: Mince the onion, then place it in a bowl and reserve. Cut off the tough bottom ends of the asparagus and then cut them into two-inch pieces.
Prep the asparagus: Add the asparagus stalks to a parchment-lined baking sheet. Drizzle them with 1 tablespoon olive oil, then sprinkle on ½ teaspoon kosher salt and a few grinds of black pepper. Add the zest of ½ lemon and mix with your hands. Thinly slice 2 lemon wheels, then cut each in half and add them right on the tray.
Start the risotto: Heat 2 tablespoons olive oil and the 2 tablespoons butter in a large skillet over medium heat. Add the minced onion and cook for 4 to 5 minutes until tender. Add the garlic powder and rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown. Stir in the wine and cook until the liquid is fully absorbed.
Roast the asparagus: Place the tray with the asparagus in the oven and 10 to 15 minutes, until bright green and tender when pierced by a fork at the thickest part. The timing will depend on the thickness of the asparagus spears. (You’ll remove it from the oven while you’re cooking the risotto in the next step.)
Meanwhile, cook the risotto: Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of broth. Cook in this same manner for about 12 minutes, adding two ladles and stirring. After the 12 minutes, taste a grain of rice. If it’s creamy but still al dente in the center, you’re ready for the final step! If not, continue to cook and add broth for a few minutes more.
Finish the risotto: When the rice is al dente, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese and a few grinds of black pepper. Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto. Then stir in the asparagus and roasted lemon wedges and serve immediately. Stores refrigerated in a sealed container for 3 days, though the color of the asparagus will fade (reheat before serving).

Homemade Margherita Pizza

Alex Overhiser — Wed, 24 Apr 2024 03:53:00 +0000

This margherita pizza recipe tastes like an artisan pie from Italy! It’s the perfect meld of zingy tomato sauce, gooey cheese and chewy crust.

Why we love this recipe

The ultimate pizza pie, in our opinion? The pure and simple pizza Margherita. This iconic Italian pie is truly something special: stretchy mozzarella cheese, garlicky pizza sauce, and peppery basil all piled on a chewy, charred crust.

As cookbook authors, Alex and I have spent over a decade researching authentic Italian pizza methods, interviewing experts, and traveling to Naples Italy to taste it for ourselves! We’ve written pizza recipes for two cookbooks. When it comes down to it, this recipe is the very best margherita pizza we’ve had.

Featured reader comment

“I’ve used this recipe with the sauce and dough about 5 times now and every time in perfect! It tastes amazing and all my friends want it now. Super simple and not too time consuming. Love it!” -Christine

How to make margherita pizza: step by step

Ready to make a pizza of your own? Here’s an overview of the basic process. For all the details, jump to the full recipe!

Step 1: Make the pizza dough. You’ll need 15 minutes to make it, then allow it to rise for 45 minutes. (You can also make it ahead and refrigerate or freeze it.)

Step 2: Stretch the pizza dough and place it into a pizza peel (see to How to Stretch Pizza Dough). Top the pizza with pizza sauce and fresh mozzarella cheese, cut into small pieces.

Step 3: Bake the pizza on a pizza stone in a 500°F oven for 6 to 7 minutes, or in a pizza oven for 1 to 2 minutes. Remove from the oven and add fresh basil.

Why is it called margherita pizza?

Pizza margherita showcases the colors of the Italian flag: red from the tomato sauce, white from the mozzarella, and green from the basil. The story goes that it was named after Queen Margherita of Savoy, an Italian queen in the 1800’s.

How to pronounce margherita? With an proper Italian accent, it sounds like mar-geh-REE-ta. It sounds like the classic Mexican cocktail, the margarita, which incidentally is a common misspelling of this word!

Tools you’ll need for homemade pizza

It’s easy to make margherita pizza with a few tools and tips! To get that authentic Italian crispy-on-the-outside crust, you need to bake it at a very high temperature on a blazing hot pizza stone. Here are the tools you’ll need:

Pizza stone: This is what makes the crust crispy on the outside and soft on the inside. Here’s the pizza stone we recommend.
Pizza peel: A pizza peel is a paddle used to slide a pie onto the hot stone in the oven. We recommend this standard pizza peel. A conveyor pizza peel is worth the investment: it’s handy for easily sliding the pizza onto the stone.

Try a pizza oven if you really want to step up your game! True artisan pizza is cooked at temperatures much hotter than your standard oven can achieve. The oven we recommend is relatively inexpensive and heats quickly to 1000°F.

Tips for the pizza dough

Alex and I worked on the pizza dough in this margherita pizza recipe for years, and it’s gotten lots of rave reviews from readers! The recipe incorporates what we’ve learned from some of the premiere pizza chefs in America, who themselves have studied the pizza in Naples. Here are a few tips:

The best flour for margherita pizza dough is Tipo 00 flour. This type of Italian flour is used by pizzerias and makes a supple, fluffy dough. We buy our Tipo 00 flour online. All-purpose or bread flour also work, but Tipo 00 makes the best pizza dough, hands down.
Use a great pizza dough recipe. Our master pizza dough recipe is the best method for fluffy, artisan-style pizza dough. You can make it using a stand mixer or knead it by hand. Or try thin crust pizza dough, which similar but rolled out using a rolling pin.
If desired, try alternative pizza dough recipes that are easier and don’t require a pizza stone or stretching. These sheet pan pizza or focaccia pizza recipes make two pizzas at once in a sheet pan. You can also make cast iron pizza or pan pizza in a skillet.

Pro tip: Make the pizza dough in advance and refrigerate it for up to 3 days: it increases in flavor over time! Or, you can freeze pizza dough for up to 3 months.

Margherita pizza ingredients

Italian food is all about quality of ingredients, and that’s key in this margherita pizza recipe! In Italy, the traditional margherita pizza topping ingredients are fresh mozzarella cheese, basil leaves, and a sauce made from crushed tomatoes, garlic, salt and herbs. Often the cheese is mozzarella di bufala, a fresh cheese made from the milk of water buffalos that has a creamy texture. Here’s what you’ll need for this recipe:

Tomatoes: Canned fire roasted tomatoes are the base in our fan-favorite pizza sauce recipe, along with olive oil, garlic, salt and dried oregano. It might be slightly unconventional, but we’ve found the sweet, developed flavor of fire roasted tomatoes is closest to the margherita pizza we enjoyed in Italy. If you can’t find them, use San Marzano tomatoes or other best quality canned tomatoes.
Cheese: Use fresh mozzarella cheese, the kind sold in large balls. Cut it into small pieces for overall coverage. We like to top with a light sprinkle of grated Parmesan cheese for flavor complexity, but it’s not required.
Basil: Fresh basil is key to the flavor of a great margherita pizza. Make sure to add to the pizza after baking so that is stays beautifully green (basil turns black in minutes in the oven).

Video with step by step instructions

Perfecting margherita pizza can be tricky: turns out, it’s easiest to learn by watching. This step-by-step video shows exactly how to make the pizza, from kneading to shaping to baking. We recommend watching before you start!

More homemade pizza recipes

Love a great homemade pizza? Here are a few more of our favorite pizza recipes:

Go classic with homemade pizza or Neapolitan pizza.
Try pesto pizza or homemade cheese pizza.
Try these 25 Popular Pizza Toppings.
Opt for unique spins like breakfast pizza or taco pizza.

Neapolitan Pizza Sheet Pan Pizza Homemade Cheese Pizza Pizza Sauce Pesto Pizza Pan Pizza Taco Pizza

Dietary notes

This margherita pizza recipe is vegetarian. For gluten-free, use our Gluten-Free Pizza Dough.

Frequently asked questions

Can I use other types of tomatoes?

San Marzano tomatoes are prized for their sweetness and acidity, making them ideal for Margherita pizza. We like using canned fire roasted tomatoes for a similar flavor profile.

What kind of pizza dough is best?

A classic Neapolitan pizza dough made with Tipo 00 flour and cooked in a very hot oven is ideal. However, homemade or store-bought pizza dough can work too!

What temperature should I bake my margherita pizza at?

Aim for a high temperature (around 450°F to 500°F) to achieve a crispy crust. Baking on a preheated pizza stone can further enhance the crust’s texture.

When is the best time to add the basil?

Fresh basil is best added after baking. The heat wilts the leaves slightly, releasing their fragrant aroma without burning them.

Can I make this pizza ahead of time?

The dough can be prepared in advance, but assemble and bake the pizza right before serving for optimal freshness and a crispy crust. Leftovers can be reheated in the oven or in a dry skillet on the stovetop (add a drop or two of water and heat covered for a nice way to reheat).

How can I transfer the pizza to the hot oven without a pizza peel?

You can use a parchment paper “peel.” Slide the pizza onto a large piece of parchment paper dusted with flour. Then, carefully slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet in the oven.

Homemade Margherita Pizza

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 7 reviews

This margherita pizza recipe tastes like an artisan pie from Italy! It’s the perfect meld of zingy tomato sauce, gooey cheese and chewy crust.

Author: Sonja Overhiser
Prep Time: 1 hour
Cook Time: 7 minutes
Total Time: 1 hour 7 minutes
Yield: 4 servings (2 slices each)
Category: Main Dish
Method: Baked
Cuisine: Italian

Ingredients

For the pizza dough

1 ball Best Pizza Dough* (or Thin Crust Dough or KitchenAid Pizza Dough)
Semolina flour or cornmeal, for dusting the pizza peel

For the pizza sauce

1 small garlic clove (1/2 medium)
15 ounces crushed fire roasted tomatoes or San Marzano tomatoes
1 tablespoon extra virgin olive oil
½ teaspoon dried oregano
½ teaspoon kosher salt (scant)

For the toppings

1/4 to 1/3 cup pizza sauce
¾ cup shredded mozzarella cheese or 2 to 3 ounces fresh mozzarella cheese
Parmesan cheese, for topping (optional)
Fresh basil leaves, for garnish

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Instructions

Make the pizza dough: Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
Make the pizza sauce: Cut the garlic into a few rough pieces. Place the garlic, tomatoes, olive oil, oregano and kosher salt in a blender. Blend until fully combined. (You’ll use about ⅓ cup for the pizza; reserve the remaining sauce and refrigerate for up to 1 week.)
Prepare the cheese: If using fresh mozzarella cheese, slice it into ¼ inch thick pieces (see the photos of the pre-baked pizza above). If it’s incredibly watery fresh mozzarella (all brands vary), you may want to let it sit on a paper towel to remove moisture for about 15 minutes then dab the mozzarella with the paper towel to remove any additional moisture.
Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
Spread a thin layer of the pizza sauce over the dough, using about ¼ to ⅓ cup. Add the mozzarella cheese. Top with a thin layer of fresh grated Parmesan cheese (if using) and a few pinches of kosher salt.
Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven).
Allow the pizza to cool for a minute or two before adding the basil on top (whole leaves, lightly torn, or thinly sliced). Slice into pieces and serve immediately.

Notes

*Make the pizza dough 1 hour in advance (for day of preparation), or you can make it in advance and refrigerate up to 3 days. Refrigerating the dough actually adds to the flavor. Allow refrigerated dough to come to room temperature before using by letting it stand for about 30 to 45 minutes. You can also freeze the dough: go to How to Freeze Pizza Dough.

**Make the pizza sauce up to 1 week in advance and refrigerate.

Perfect Neapolitan Pizza Recipe

Sonja Overhiser — Fri, 19 Apr 2024 12:00:00 +0000

Master the art of authentic Italian pizza with this Neapolitan pizza recipe! This recipe unlocks the secrets of the perfect dough, simple yet flavorful sauce, and quick high-heat cooking for a pizzeria-worthy pie in your own oven.

When you’ve had the best pizza in Naples Italy, it’s hard to go back. You know in the movie The Matrix when Neo is allowed to pick the blue and red pill, a choice between blissful ignorance or truth? Eating pizza in Naples, the place where pizza was invented, is like choosing the red pill.

Once you’ve tasted Neapolitan pizza, you’ll never go back. Then you’ll spend the rest of your life trying to recreate it at home! Luckily, we did that for you. Here are all our tips and tricks for the best homemade Neapolitan pizza!

Featured reader comment

“Awesome recipe. It is really authentic and so easy! Since we have young kids we decided to add a teaspoon of sugar and it was just perfect.” -Michael

What is Neapolitan pizza?

Neapolitan pizza is pizza made in the style that originated in Naples, Italy. Like any famous dish, there many opinions on what it means to be “authentic.” After eating some of what is considered the best pizza in the world on the ground in Naples, here’s what we found are characteristics of Neapolitan pizza:

Simple flavors: The best Neapolitan pizza restaurant we’ve been to, Da Michele, served only two flavors: Margherita and Marinara. Pizza margherita is tomatoes, mozzarella and basil, and pizza marinara is simply tomatoes and garlic.
Soft, thin crust, cooked in a very hot oven: Most Neapolitan pizzas are baked in a wood fired pizza oven that’s around 800 to 1000 degrees Fahrenheit. The crust is typically blackened by the fire, with puffed edges and very thin towards the middle.
Simple tomatoes: The crust on Neapolitan pizzas is typically spread simply with tomatoes, usually San Marzano variety. The recipe below uses a simple pizza sauce that mimics the flavors we had in Naples.
Mozzarella: The cheese in Italy is top notch. Neapolitan pizza often uses fresh mozzarella or buffalo mozzarella cheese.

How to make Neapolitan pizza: step by step

Here is an overview of how to make Neapolitan pizza. For all the details, jump to the full recipe!

Step 1: Make the pizza dough. You’ll need 15 minutes to make it, then allow it to rise for 45 minutes. You can also make it ahead and refrigerate or freeze until ready to bake. Go to this Pizza Dough recipe.

Step 2: Stretch the pizza dough and place it into a pizza peel. Go to How to Stretch Pizza Dough for our tips. Top the pizza with pizza sauce and fresh mozzarella cheese, cut into small pieces.

Step 3: Bake the pizza on a pizza stone in a 500°F oven for 6 to 7 minutes, or in a pizza oven for 1 to 2 minutes. Go to the full recipe for the tutorial.

Tips for the pizza dough

The essential part of Neapolitan pizza is the pizza dough. Alex and I have been working on our pizza dough recipe for over 10 years. In the process, we’ve learned a few things from some of the premiere pizza restaurant chefs in America, who themselves have studied the pizza in Naples!

Use Tipo 00 flour. Tipo 00 flour is the type of Italian flour that Neapolitan pizza restaurants use. It makes for a supple and fluffy dough. You can find it at your local grocery or online. If you can’t find it, you can use all-purpose flour: it will still make great pizza!
Rest the dough for 45 minutes. This is key to the best fluffy pizza dough.
Or, refrigerate the dough 2 to 3 days before baking (optional). If you can, we recommend placing your pizza dough in a sealed container and refrigerating it for 2 to 3 days. This naturally ferments the dough and brings a nutty, complex flavor to the dough.
Review our dough stretching tips. When ready to make the pizza, go to How to Stretch Pizza Dough for our comprehensive guide.

Do I need pizza oven?

No, you don’t need a Neapolitan pizza oven for this recipe. You can cook it in a standard oven at 500°F along with a preheated pizza stone. But if you want those beautiful black char marks on your crust like in these photos, you’ll need a pizza oven (and use this pizza oven dough).

A pizza oven can get much hotter than a regular oven. Your standard oven can get only to 550°F, but a pizza oven reaches temperatures of up to almost 1000°F!
What pizza oven to buy? Alex and I use this portable pizza oven. It’s small, transportable, and heats up to 1000°F in just 10 minutes! It’s powered by wood pellets. Using it takes a bit of practice, but it’s revolutionized our homemade pizza.

Toppings for Neapolitan pizza: the tomatoes

Most Neapolitan pizza recipes call for placing tomatoes right onto the dough. The San Marzano variety of tomato is a type of Italian tomato that is most often used on Neapolitan pizza. You can find canned San Marzano tomatoes in many grocery stores in the United States these days.

We discovered a trick for making a sauce for Neapolitan pizza: this pizza sauce recipe uses just 5 ingredients to make a flavor-popping sauce that reminds us of the best pizza in Naples, Italy. It uses fire-roasted tomatoes, which taste sweet and smoky right out of the can.

Tips for using fresh mozzarella cheese

Fresh mozzarella cheese has a lot of moisture in it, which can sometimes result in a watery pizza! The moisture varies based on the brand. If you’re using fresh mozzarella cheese for this Neapolitan pizza recipe, do the following:

Slice the mozzarella into ¼ inch thick pieces for topping your pizza. Using huge chunks causes a water build up after baking.
If the brand seems extra watery, let it sit on a towel for about 15 minutes, then blot away the extra moisture.
We like to top the mozzarella with a sprinkle of Parmesan cheese to tie it all together before baking.

Here’s a snapshot of eating the best pizza in Naples Italy at Da Michele. It goes down as our favorite pizza experience ever, immortalized here and in the pizza section of our cookbook!

Should Neapolitan pizza have basil?

Like any famous recipe, there are lots of opinions on what makes an authentic Neapolitan pizza recipe. If you’re making a Margherita pizza, we’d say basil is a must. When we had Naples pizza a few years ago, the pizza had one leaf of fresh basil on it. One leaf! Somehow, it brought in just the right basil flavor.

Should you put the basil on a pizza before or after baking? If you’re using a Neapolitan pizza oven, the bake time is only 1 minute. You can place the basil on before baking since it’s such a short cook time. But if you’re baking pizza in a standard oven, fresh basil turns black in the 6 to 7 minute cook time. If you’re using a standard oven, add the basil after baking.

Video with step by step instructions

Perfecting real Neapolitan pizza can be tricky. It’s easiest to learn by watching. Since we can’t come to your kitchen to show you ourselves, here’s the next best thing! This step-by-step video shows exactly how to make the pizza, from kneading to shaping to baking. We highly recommend watching this before you start the recipe!

More artisan pizza recipes

This Neapolitan pizza is one of our favorite artisan pizzas we’ve ever made at home! Here are a few of our other favorite homemade pizza recipes:

Pizza like classic Margherita pizza, homemade cheese pizza, or any of these popular pizza toppings. Also try our thin crust pizza dough.
Sheet-style pizza like sheet pan pizza that makes two pizzas at once, or fluffy focaccia pizza.
Deep dish pizza like cast iron pizza or pan pizza.

Homemade Margherita Pizza

Pizza Dough Recipe

Pizza Sauce Recipe

35 Great Pizza Recipes

Dietary notes

This Neapolitan pizza recipe is vegetarian.

Frequently asked questions

Is it possible to make authentic Neapolitan pizza at home without a wood-fired oven?

While a wood-fired oven is ideal, you can achieve a very good Neapolitan pizza at home with a standard oven using high heat. This recipe will guide you through adjustments for achieving a crispy crust despite the limitations of a home oven.

What makes Neapolitan pizza different from other pizzas?

Neapolitan pizza is known for its simplicity and focus on high-quality ingredients. It features a thin, airy crust with a slight char, a simple tomato sauce, and minimal toppings.

What type of flour should I use for Neapolitan pizza dough?

“00” flour, a finely-ground Italian flour, is traditionally used for Neapolitan pizza dough. It contributes to the characteristic light and airy texture. However, bread flour or all-purpose flour can be a suitable substitute.

My dough seems too sticky. What can I do?

Neapolitan pizza dough is on the wetter side. Add flour a little bit at a time until the dough comes together and is no longer sticking excessively to your hands.

How hot should my oven be for Neapolitan pizza?

The key to a Neapolitan pizza is very high heat. Aim to preheat your oven (ideally with a pizza stone) to its maximum temperature, which is usually around 500°F (260°C) or higher.

What if my oven doesn’t get that hot?

Don’t worry! You can still achieve a good result. Preheat your oven to the highest setting and preheat a pizza stone or baking sheet for at least 30 minutes to maximize heat retention.

How can I transfer the pizza to the hot oven without a pizza peel?

Neapolitan Pizza Recipe

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5 from 5 reviews

Master the art of authentic Italian pizza with this Neapolitan pizza recipe! This recipe unlocks the secrets of the perfect dough, simple yet flavorful sauce, and quick high-heat cooking for a pizzeria-worthy pie in your own oven.

Author: Sonja
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Yield: 6 slices
Category: Main Dish
Method: Baked
Cuisine: Italian

Ingredients

1 ball Homemade Pizza Dough*
⅓ cup Easy Pizza Sauce**
2 to 3 ounces fresh mozzarella cheese (or about ¾ cup shredded mozzarella)
Parmesan cheese, for topping (optional)
Kosher salt
2 basil leaves
Semolina flour or cornmeal, for dusting the pizza peel

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Instructions

Make the pizza dough: Prepare the dough using this pizza dough recipe. (This takes about 15 minutes to make and 45 minutes to rest.)
Place a pizza stone in the oven and preheat to 500°F (or preheat your pizza oven).
Make the pizza sauce.
Slice the mozzarella into ¼ inch thick pieces. If it’s incredibly watery fresh mozzarella (all brands vary), allow it to sit on a paper towel for 15 minutes, then dab the mozzarella with the paper towel to remove any additional moisture.
When the oven is ready, stretch the dough into a circle (see How to Stretch Pizza Dough for instructions). Sprinkle a pizza peel with semolina flour or cornmeal, then carefully place the dough on top. Spread the pizza sauce across the dough. Top with mozzarella cheese. Top with a thin layer of fresh grated Parmesan cheese and a few pinches of kosher salt.
If you’re baking in a pizza oven, add the basil leaves. For baking in a standard oven, skip this step.
Transfer the pizza to the pizza stone on the pizza peel, then bake until the cheese is melted, about 7 minutes in the oven (or 1 minute in the pizza oven). Allow the pizza to cool for a minute or two before adding the basil on top (whole leaves, lightly torn, or thinly sliced). Slice into pieces and serve immediately.

Notes

*Make the pizza dough 1 hour in advance (for day of preparation), or you can make it in advance and refrigerate up to 3 days. Refrigerating the dough actually adds to the flavor! Allow refrigerated dough to come to room temperature before using by letting it stand for about 30 to 45 minutes.

**Make the pizza sauce up to 1 week in advance and refrigerate.

Grilled Veggie Burger

Sonja Overhiser — Mon, 01 Apr 2024 16:00:00 +0000

Discover a recipe packed with flavor and texture! This grilled veggie burger is easy to grill, satisfyingly hearty, and sure to please even the most devoted meat-eaters.

Are you ready for our best veggie burger recipe? Alex and I have seen so many veggie burgers fall apart on the grill over the past 10 years.

So we are beyond excited to share this recipe with you: a grilled veggie burger that doesn’t fall apart and tastes amazing, too. This recipe is part of a summer barbecue series hosted by Alex, me and baking expert Tessa from Handle the Heat!

What we love about this grilled veggie burger

When we fire up the grill for summer entertaining, often Alex will eat a real burger, but I love eating something meatless. There are lots of vegetarian grill recipes that are outside of a bun, like these grilled nachos. But sometimes you just want a big burger, right?

So we present: our best grilled veggie burger recipe! It doesn’t fall apart into a mush on your bun. It’s got a sturdy texture and big, big flavor!

Ingredients in this veggie burger recipe

After 10 years of experimenting, here are all our secrets to our best veggie burger recipe that doesn’t fall apart on the grill! Often grilled veggie burgers are dry and crumble on the grill, or they’re too mushy. There’s nothing worse than biting into a burger with the consistency of mashed potatoes! Here are the ingredients you’ll need for a veggie burger with great texture and flavor:

Rice & walnuts: Rice makes a firm texture and helps the visual appeal. Walnuts create a firm texture and add protein.
Chickpeas: Chickpeas are main veggie here; we mash them with a fork to keep some of their texture as well.
Flour: The flour acts as a binder to hold everything together. You can use any type of flour, including gluten free flour if desired.
Egg White: We tried to make this burger recipe vegan, but unfortunately it needed another binder to hold it all together! Egg white is the final secret ingredient to keep everything held together. (Feel free to try a flax egg — and let us know how it goes!)
Barbecue sauce: We painted these burgers with barbecue sauce to get a color and shine that looks similar to a beef burger. Try our Homemade BBQ Sauce that you can make in just 10 minutes!

The verdict?

To us, this is the best veggie burger recipe we’ve ever made. We still can’t believe how beautiful it turned out! It doesn’t taste exactly like meat, but the experience feels just like eating a burger and is incredibly tasty in its own way.

Even better, it’s truly a burger recipe that doesn’t fall apart on the grill. How about you: would you try this grilled veggie burger recipe? Tell us in the comments below.

Can you bake this veggie burger recipe in the oven?

Yes! If desired, you can also bake this veggie burger recipe if it’s not grilling season! Preheat an oven to 375F, then bake for 30 to 40 minutes until evenly browned on both sides, flipping once. Brush both sides with barbecue sauce, then return to the oven for 2 minutes.

Dietary notes

This recipe is vegetarian. For gluten free, use gluten free flour and gluten free buns. For vegan and plant-based, you could try a flax egg replacement for the egg — we haven’t tested it but let us know if it works!

A few more summer barbecue recipes

Outside of this best veggie burger recipe, here are the other summer barbecue recipes:

Try grilled corn or other grilled side dish ideas
Make potato salad, cauliflower salad, or dill pickle pasta salad
Mix up grilled veggie kabobs or try a grilled buffalo cauliflower sandwich
Try all our summer recipes!

Dill Pickle Pasta Salad

How to Grill Corn on the Cob (3 Ways!)

Cauliflower Salad

60 Summer Recipes to Try This Season

Grilled Veggie Burger Recipe

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5 from 1 review

This mouthwatering veggie burger recipe is slathered with barbecue sauce and doesn’t fall apart on the grill! It’s truly the best you’ll find.

Author: Sonja
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 6
Category: Main Dish
Method: Grilled
Cuisine: American

Ingredients

For the burger

2 cups cooked white rice (1 cup uncooked)
2 large garlic cloves
1 medium yellow onion
3 tablespoons olive oil, divided
1 cup walnuts
1 15-ounce can Simple Truth Organic Garbanzo Beans
¾ cup whole wheat flour (or gluten free)
1 tablespoon cumin
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 ½ teaspoons kosher salt
1 teaspoon black pepper
1 egg white**
Barbecue sauce

To serve

Guacamole, Special Burger Sauce, or other creamy sauce
1 tomato
Lettuce leaves
6 hamburger buns (gluten free if desired)

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Instructions

Make the rice according to the package instructions or use our Instant Pot method. If making the rice directly before grilling, quickly cool it by spreading the rice into a single layer on a sheet pan and placing it in the freezer for 2 minutes until it cools. Otherwise, you can make the rice in advance and refrigerate until using.
Preheat a grill to medium heat.*
Mince the garlic and onion. In a large skillet, heat 1 tablespoon olive oil. Add the the onion and saute for 3 minutes, then add the garlic and saute for for 2 more minutes until golden and translucent. Remove from the heat.
Roll over the walnuts with a rolling pin until they are fine and crumbly.
Drain and rinse the garbanzo beans. Place them in the bottom of a large bowl and mash them with a fork. Mash until about 90% of the garbanzo beans are mashed; a few can remain whole.
Measure out 2 cups of the rice and add it to the bowl with the garbanzo beans. Then add the onion and garlic mixture, 2 tablespoons olive oil, walnuts, flour, cumin, garlic powder, onion powder, kosher salt, black pepper. Mix together, smashing any rice clumps so that everything mixes evenly. Stir in 1 egg white, then mix until everything comes together into a sticky dough.
Using your hands, form five or six 1-inch thick patties by firmly patting and squeezing the dough together (making 5 results in a very thick burger; making 6 makes moderate-sized burgers). Set the patties on a baking sheet or plate for grilling. Brush both sides of the burgers with olive oil.
Place the burgers on a grill and grill for 10 to 12 minutes on one side, until firm and grill marks appear. Gently flip the burgers and brush them with barbecue sauce. Grill for an additional 10 to 12 minutes on the other side, then serve immediately.
To serve, place the burgers on a bun, topped with guacamole or another creamy sauce, tomato and lettuce (or other burger toppings of your choosing).

Notes

*You can also bake this grilled veggie burger if it’s not grilling season! Preheat an oven to 375F, then bake for 30 to 40 minutes until evenly browned on both sides, flipping once. Brush both sides with barbecue sauce, then return to the oven for 2 minutes.

Avocado Pizza

Sonja Overhiser — Mon, 29 Jan 2024 20:00:00 +0000

This vibrant avocado pizza makes the ultimate pizza topping! This colorful pie stars avocado with bell peppers, red onion, fresh basil, and creamy goat cheese.

After 4 trips to Italy and over 10 years of research, Alex and I can finally say we’re homemade pizza experts. We’ve created our perfect pizza dough recipe and tangy pizza sauce recipe, and we know how to bake them to perfection.

While the classic Margherita pizza is our specialty, here’s another top pizza topping we make on pizza nights: avocado pizza! This pie is a mix of colorful veggie toppings, with bell peppers, red onion, basil, and dollops of soft goat cheese. Top it all off with that vegetable (or fruit!) darling: the avocado.

Ingredients for this avocado pizza

This veggie and avocado pizza is a take on the “So Cal” pizza served here in Indianapolis at Jockomo’s. When a friend asked us if we could create a pizza inspired by the So Cal, we jumped at the chance. It turned out incredibly colorful and totally delicious, due to the genius combination of flavors and textures. Here are the toppings on this veggie and avocado pizza:

Pizza sauce: Our “famous” pizza sauce makes a savory base, a combination of canned tomatoes, garlic, olive oil, and oregano.
Goat cheese and mozzarella cheese: Creamy, tangy goat cheese dollops contrast with the stretchy mozzarella, which holds the pie together.
Avocado: This veggie makes a savory, creamy pizza topping. Make sure to add it after baking so it doesn’t turn brown.
Bell peppers & red onion: These vegetables add beautiful colors and a crunchy texture.
Fresh basil: Fresh basil seals the deal, adding a peppery herbaceous note.

How to make pizza dough

For the dough for this avocado pizza, we’ve got several recipes that you can make depending on your tastes and equipment! Here are our best methods:

Pizza Dough Recipe is our best method that results in a classic, crispy yet chewy pizza crust! You can use a stand mixer, but you can also knead it by hand.
Easy Thin Crust makes a similar dough, but you roll it out into thinner crust.
Pizza Dough in a Food Processor: This one is quicker than the first two, and uses a food processor to knead the dough.
Pan Pizza or Sheet Pan Pizza: These methods are easier since you don’t have to shape the dough! You can bake them in a cast iron skillet or sheet pan, respectively.

More pizza recipes

We’ve got loads more pizza recipes and toppings to try! Here are our top pizza recipes:

Try Margherita Pizza or Neapolitan Pizza Recipe
Try these 35 Great Pizza Recipes or 25 Popular Pizza Toppings
Make our Pickle Pizza, Burrata Pizza, Mushroom Pizza, Spinach Pizza, or Pizza Bianca

Homemade Margherita Pizza

Pizza Dough Recipe

25 Popular Pizza Toppings

Goat Cheese Pizza

Dietary notes

This avocado pizza recipe is vegetarian.

Frequently asked questions

When should I add avocado to my pizza?

Avocado is best added after the pizza has been baked. This prevents it from browning or becoming mushy in the oven and keeps it fresh and vibrant.

What other toppings go well with avocado on pizza?

Avocado pairs well with various toppings, both savory and sweet. Some popular combinations include:

Savory: Bacon, chicken, feta cheese, red onion, cilantro, jalapeño, corn, black beans

Sweet: Mango, pineapple, balsamic glaze, goat cheese, honey

How do I store leftover avocado pizza?

We recommend eating avocado pizza the day of baking, since the avocado turns brown during storage.

Veggie & Avocado Pizza

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This vibrant veggie and avocado pizza is the ultimate vegetarian pizza recipe, starring bell peppers, fresh basil, and creamy goat cheese!

Author: a Couple Cooks
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Yield: 8 slices
Category: Main Dish
Method: Baked
Cuisine: American

Ingredients

1 ball Best Pizza Dough (or Food Processor Dough or Thin Crust Dough)
1/4 red bell pepper
1/4 yellow bell pepper
1/4 small red onion
8 to 10 leaves fresh basil
⅓ cup Homemade Easy Pizza Sauce
1 cup shredded mozzarella cheese
4 ounces soft goat cheese
1/2 avocado
Kosher salt
Semolina flour or cornmeal, for dusting the pizza peel

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Instructions

Make the pizza dough: Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
Make the pizza sauce: Make the Homemade Pizza Sauce.
Prepare the toppings: Thinly slice the peppers. Thinly slice the onion. Thinly slice (chiffonade) the basil leaves. Remove the avocado pit.
Place the dough on the pizza peel: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
Quickly assemble the pizza: Spread a thin layer of the pizza sauce onto the dough. Top with the mozzarella cheese. Then add sliced peppers, onions, and dollops of goat cheese. Using a spoon, scoop out small dollops of the flesh onto the pizza. Sprinkle the top with kosher salt.
Bake the pizza: Transfer the pizza to the pizza stone in the oven using the pizza peel, and bake until the cheese is melted, about 7 minutes (or 1 minute in a pizza oven). Allow to cool slightly, then garnish with basil and serve.

Ultimate Falafel Sandwich

Sonja Overhiser — Wed, 10 Jan 2024 23:55:00 +0000

Here’s how to make the very best falafel sandwich! It captures those craveable flavors with crispy falafel, crunchy veggie toppings, and creamy sauces that rival your favorite restaurant.

The falafel sandwich is the stuff dreams are made of. The crunch of the fried chickpea fritters, the soft herby interior, and the sauces that dribble down your chin—it’s pretty much our ultimate sandwich recipe!

After Alex and I had the best falafel of our lives in Paris, we’ve spent years trying to recreate the magic. Might we present our ultimate falafel sandwich! It features crunchy fritters, ultra soft flatbread, crunchy veggies and creamy, garlicky sauces. Here’s how to make it at home!

How to make a falafel sandwich: overview

Here’s the thing: an authentic falafel sandwich is not quick and easy to make. This recipe is all about big flavor and time-honored traditions! Alex and I have researched for years to create this version that honors the best of this Middle Eastern delicacy. Here’s a breakdown of the steps required for a falafel sandwich:

Soak the dried chickpeas	Overnight or at least 6 hours*
Make the falafel	25 minutes active, 20 minutes inactive
Make the sauces and prep the veggies	10 minutes, active

*For a shortcut, make baked falafel instead, which is made with canned chickpeas and skips the overnight soak. It’s easiest to make with purchased pita or flatbread, though this homemade flatbread recipe is easy to make in advance and stores well. You can make the sauces and do other prep work while the falafel dough chills.

Tips for how to make falafel

Making homemade falafel is something every cook should try. This classic falafel recipe has all the tips and tricks you need. Here are a few basic tips:

Falafel uses dried chickpeas. They make the perfect texture that’s crispy on the outside and fluffy on the inside (don’t substitute canned or cooked chickpeas for the classic method). If you prefer using cooked chickpeas, make this baked falafel instead.
Don’t forget to soak! The night before or at least 6 hours in advance, throw those chickpeas in water.
Use a large food processor to blend the dough; using a blender doesn’t work here. Keep in mind that the dough has a wet crumbly texture; it’s not like cookie dough!
You can fry it or bake it! Frying makes balls and baking makes disc shapes.

Best bread for a falafel sandwich

Alex and I have strong opinions on the best bread for a falafel sandwich. Many recipes call for pita pockets, but we’ve found that most purchased pita bread is dry and brittle. So why not make a falafel sandwich like they do in restaurants? Try soft, chewy pocketless Greek pita bread. Here are a few options:

Make our easy flatbread! This flatbread recipe results in soft, chewy pita bread you can use to wrap your sandwich.
Buy any pocketless flatbread (even naan). Rather than buy a pita pocket, we recommend any store-bought flatbread without a pocket. You can even use naan bread, which is easy to find. Though it’s Indian not Middle Eastern, to us it’s better than a dry brittle pita pocket.

Sauce ideas

Arguably the best part of a falafel sandwich is the sauces! Add crunchy veggies: lettuce or cabbage, tomato, and red onion: and it’s an experience you’ll never forget. Several types of falafel sauces are traditionally served with this sandwich:

Tahini sauce: Often a creamy tahini sauce is drizzled over the crispy fritters and crunchy vegetables.
Tzatziki or yogurt cucumber sauce: Another traditional option is a cucumber sauce or Tzatziki, made with yogurt, cucumber, and fresh herbs (often dill).
Cilantro sauce: A green sauce with cilantro can also be used, like this cilantro sauce (vegan).
Hummus (optional): We like adding a layer of hummus to the bottom of the sandwich, then adding one of the sauces over the top. It adds just the right creaminess and nuance.

More sandwich filling ideas

A favorite falafel sandwich Alex and I love was at a restaurant in Paris called L’as du Falafel (here’s a write up by New York Times). This sandwich had a few extra elements as a filling:

Harissa: Try a mild, storebought harissa sauce, or a medium if you’d like to add some heat to your sandwich.
Pickled vegetables: Adding pickled vegetables to your sandwich makes a briny tang. Try pickled onions or pickled cucumbers and onions.
Roasted eggplant: Our favorite falafel sandwich had fried eggplant, a unique addition. Try this roasted eggplant: it adds a garlicky, savory umami to the sandwich.

Sides to serve with a falafel sandwich

Serve this falafel sandwich alongside fresh salads like quinoa tabbouleh or a Greek salad, where the zingy dressing cuts the the richness. You could also serve a simple chopped salad with romaine lettuce, crunchy vegetables, and a light dressing, or try fattoush salad with toasted pita bread.

It’s also great with baked fries or Greek fries. For a traditional Middle Eastern feast, include creamy dips like hummus or baba ghanoush. And don’t forget the pickles: their tangy crunch gives a burst of acidity! Try these pickled cucumbers and onions.

Quick and easy variations

Don’t worry, there are a few easier options that use the flavors of falafel to make a quick and easy dinner. Baked falafel is quicker and easier. You can make a falafel salad or falafel bowl by throwing the falafel onto greens with tahini sauce. Or, make a falafel burger instead using canned chickpeas as a shortcut to get similar flavors.

Dietary notes

This falafel sandwich recipe is vegetarian, vegan, plant-based, and dairy free (using the vegan sauce options).

Frequently asked questions

Can I make the falafel mixture ahead of time?

The falafel mixture can be made in advance and stored in the refrigerator for up to 24 hours. This allows the flavors to meld and saves you time on the day you plan to serve the sandwiches. Just be sure to bring the mixture to room temperature before frying.

I don’t have a food processor. Can I still make falafel?

While a food processor makes the process easier, you can achieve a good texture using a meat grinder or mortar and pestle. The key is to finely chop the ingredients and then mash them together until a slightly sticky dough forms.

Can I bake the falafel instead of frying?

Yes, you can bake the falafel. Our baked falafel recipe uses canned chickpeas.

Or use the classic falafel recipe and preheat an oven to 400°F (200°C). Place the falafel balls on a baking sheet lined with parchment paper. Bake for about 20 to 25 minutes, flipping halfway through, until golden brown and crispy. Keep in mind that baked falafel may not be as crispy as fried falafel.

How long do falafel sandwiches last in the fridge?

It’s best to enjoy falafel sandwiches fresh for the best flavor and texture. But you can store leftover falafel and sauce separately in the refrigerator for up to 3 days. Reheat the falafel in a toaster oven or air fryer before assembling the sandwiches.

Ultimate Falafel Sandwich

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Here’s how to make the very best falafel sandwich! It captures those craveable flavors with crispy falafel, crunchy veggie toppings, and creamy sauces that rival your favorite restaurant.

Author: Sonja Overhiser
Prep Time: 50 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Yield: 6 sandwiches
Category: Main Dish
Method: Fried
Cuisine: Middle Eastern
Diet: Vegan

Ingredients

1 recipe Classic Falafel (or Baked Falafel)
6 Flatbreads or pita bread*
1 recipe Tzatziki, Cilantro Sauce, or Tahini Sauce
½ cup hummus (optional)
2 medium tomatoes, chopped or 1 cup cherry tomatoes, halved
3 cups chopped romaine lettuce or green cabbage (or sliced cucumbers)
1/2 small red onion, sliced
Chopped cilantro, flat leaf parsley, or dill, to garnish
Optional: Storebought harissa, roasted eggplant for an over-the-top sandwich

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Instructions

Make the falafel or baked falafel. (Note: For classic falafel, the dried chickpeas must be soaked overnight.) Use the refrigeration time for the falafel dough to do the steps below.
If using homemade bread, make the flatbread (or make it in advance: it stores well!). If using store bought bread, warm the bread before serving in a 300 degree oven for a few minutes until pliable.
Make the sauce: either Quick Cucumber Sauce, Cilantro Sauce, or Tahini Sauce.
Chop the tomatoes, lettuce, and red onion.
Slather the bottom of the pita with hummus or some of the sauce, then add the falafel, chopped vegetables, and chopped herbs. Liberally spoon over the sauce.

Notes

*While you can use pita pockets and stuff them, we prefer a pocketless pita bread or even naan bread to use as a wrap. Feel free to wrap in foil, as it can get messy!

Storage notes: It’s best to enjoy falafel sandwiches fresh for the best flavor and texture. But you can store leftover falafel and sauce separately in the refrigerator for up to 3 days. Reheat the falafel in a toaster oven or air fryer before assembling the sandwiches.

Favorite Vegan Lasagna Recipe

Sonja Overhiser — Thu, 27 Oct 2022 12:00:00 +0000

This vegan lasagna recipe will become your new favorite: guaranteed. It’s full of flavor and a winner with everyone!

Are you a lasagna lover? Us too. Lately we wondered: is cheese essential to that classic Italian baked pasta? After lots of testing…turns out, no! Vegan lasagna is a thing, and it’s extremely tasty. In fact, we agreed: this is our favorite lasagna recipe, period. You can make this huge pan on a budget, so it’s a healthy dinner recipe that’s affordable to all! It pleases everyone, even meat eaters, and is great for entertaining or a casual family dinner. Ready to get started?

What makes it the best vegan lasagna recipe?

No matter how you eat, this vegan lasagna will be a hit. We promise! We had a few friends over for dinner to try it, and here’s what they had to say: “Wow! This is so good. I can’t stop eating it. I need another piece!” Somehow we stumbled upon a truly delicious way to make a dairy free lasagna. Even better, it’s easy to make and made with all whole foods. No cheese or meat substitutes here! Here’s what makes this vegan lasagna recipe special:

Really good pasta sauce. We used an organic tomato basil pasta sauce that has a great, robust flavor. You’ll want to use the best sauce you can find.
Mushroom, cashews, & spinach. For a meaty filling, chop mushrooms and cashews, and sauté with spinach.
Hummus! Our secret ingredient is hummus! It stands in for the typical creamy ricotta cheese filling and infuses huge flavor.
“Parmesan” Cashews blended with garlic powder make for a Parmesan-like topping.

Watch how to make vegan lasagna

No boil noodles are required!

This vegan lasagna is made with no boil lasagna noodles. No boil noodles are required here: no substitutions please! No boil noodles are different from standard noodles: they’re made especially so you don’t have to cook them before baking lasagna. This makes prep time shorter. Even better, some people even argue that no boil noodles have the superior texture for a lasagna. So wins all around!

More liquid is required in a lasagna when making it with no boil noodles. This recipe is specially formulated to cook the no boil noodles while baking. Bottom line: Don’t try this vegan recipe with standard noodles or it could end up too watery.

Another noodle note: If you have a large 9 x 13” aluminum pan with square sides, you’ll need 13 ounces noodles. A 9 x 13” glass baking dish with rounded sides only needs 10 ounces of pasta noodles! Because baking dish shapes and noodle shapes can vary, make sure you have enough pasta based on the baking dish you plan to use.

Here’s how to layer! First, the sauce and no boil noodles.

Next, the hummus.

Then, the mushroom spinach topping.

Finally, tomato sauce!

Use a high-quality pasta sauce

The only other “must” for this recipe: find a high-quality pasta sauce! We made this vegan lasagna recipe especially to use pasta sauce because: let’s face it! Lasagna takes a while to make, and a jarred sauce truly speeds up prep time.

There are lots of high-quality pasta sauces these days, even organic. Find your favorite and use it for this lasagna. You could of course substitute your favorite homemade marinara sauce. For this recipe, we used Simply Nature organic tomato & basil pasta sauce from ALDI. It had fantastic flavor and really made this vegan lasagna shine.

Are there any time savers?

Lasagna is notoriously time-intensive. We’ve optimized this vegan lasagna recipe so that it’s as easy to make as possible. If you’re looking for ways to save time when baking it the day of, here are a few options:

Use a food processor (optional). A food processor is not required for this recipe! We used ours because it makes chopping the mushrooms and making the “Parmesan” topping very fast. If you don’t have one, you can use a regular large knife for chopping.
Make the mushroom filling and Parmesan in advance. The main prep steps here are the mushroom filling and the dairy free “Parmesan” topping. You can make and cook the filling in advance: just store it refrigerated until making the lasagna. Make and store the Parmesan topping at room temperature.

Sides to serve with vegan lasagna

Ready to make this vegan lasagna into a meal? The best side to serve with lasagna is the good old standard: a green salad! Here are a few we’d recommend:

Apple Salad Easy to whip up, with tangy apples covered in a zingy balsamic vinaigrette. Make it while the lasagna bakes! (Omit the cheese crumbles for vegan.)
BEST Kale Salad Features a tangy lemon vinaigrette that makes kale taste like a dream! (Omit the Parmesan cheese.)
Favorite Chopped Salad or Perfect Italian Salad Our favorites, with crisp veggies and tangy Italian dressing. (Omit the Parmesan cheese.)
Sauteed Spinach or Sauteed Broccoli add a splash of green.
Easy Garlic Toast It’s garlicky, crunchy and vegan.

Crisp Apple Salad

Best Kale Salad

Favorite Chopped Salad

Garlic Toast

This vegan lasagna recipe is…

Vegetarian, vegan, plant based, and dairy free. For gluten free, use gluten free no boil lasagna noodles.

Favorite Vegan Lasagna (Easy & Dairy Free!)

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4.8 from 6 reviews

This vegan lasagna recipe will become your new favorite: guaranteed. It’s full of flavor and a winner with everyone!

Author: Sonja Overhiser
Prep Time: 35 minutes
Cook Time: 50 minutes
Total Time: 1 hour 25 minutes
Yield: 12
Category: Main Dish
Method: Baked
Cuisine: Italian

Ingredients

8 ounces baby bella mushrooms
1 cup roasted cashews, divided
½ teaspoon dried rosemary
2 tablespoons olive oil
5 ounces baby spinach
¼ teaspoon kosher salt
1 tablespoon lemon juice + 1 teaspoon lemon zest (1/2 lemon)
⅛ teaspoon garlic powder
2 25-ounce jars tomato basil pasta sauce or marinara sauce
2 8-ounce cans tomato sauce
10 to 13 ounces no boil lasagna noodles* (see note!)
8-ounce container hummus (or garlic hummus)
Dried oregano, for sprinkling
Fresh ground black pepper

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Instructions

Preheat oven to 375°F.
Make the spinach mushroom filling: Pull out the stems of mushrooms with your fingers. In a food processor or with a large knife, roughly chop the mushrooms, ½ cup of the cashews and the rosemary. Add 2 tablespoons olive oil to a skillet and bring to medium heat. Sauté mushrooms and cashews for 3 minutes until soft but still hold their shape. Add the spinach (saving out a few leaves for the garnish) and sauté until wilted, 1 to 2 minutes. Remove from the heat and stir in ¼ teaspoon of the kosher salt, a few grinds of pepper, and the lemon juice. Let stand until assembling.
Make the dairy free Parmesan topping: in a food processor or blender, blend ½ cup cashews with the garlic powder and lemon zest until it’s ground into about the texture of a shaker can of grated Parmesan. (Alternatively, chop as finely as possible with a knife.)
Mix the sauce: In a large bowl, mix together the pasta sauce and tomato sauce.
Layer the lasagna: In a 9 x 13” baking dish, spread tomato sauce on the bottom of the pan. Then top with 1 layer of noodles (our pan held 3 noodles longwise and ¾ noodle widthwise), breaking noodles as necessary**. Spread with half of the hummus, half of the mushrooms and a tomato sauce layer. Repeat again: 1 layer of noodles, half of the hummus, half of the greens and tomato sauce. Finally, top with noodles, then tomato sauce again. Sprinkle the entire top with the “Parmesan” and dried oregano.
Bake: Cover the pan with aluminum foil and bake for 40 minutes, then 10 minutes uncovered. Let stand for 15 minutes before serving (this allows the lasagna to set). If you’d like, finely chop spinach leaves to use as a garnish (for looks only!). Cut into pieces and enjoy.

Notes

*Important: You must use no-boil lasagna noodles for this recipe! Do not substitute standard noodles. The amount of sauce is formulated for no boil noodles, which need more liquid than standard lasagna noodles.

**If you have a large 9 x 13” aluminum pan with square sides, you’ll need 13 ounces noodles. A 9 x 13” glass baking dish with rounded sides only needs 10 ounces of pasta noodles! Baking dish shapes and noodle shapes can vary, so make sure you have enough pasta based on your baking dish.

Vegan Shepherd’s Pie

Sonja Overhiser — Thu, 17 Feb 2022 13:00:00 +0000

Here’s the very best vegan shepherd’s pie! The hearty veggie and lentil filling contrasts fluffy potatoes in this tasty dinner recipe.

This vegan shepherd’s pie is like wearing a fuzzy sweater while drinking mulled cider: cozy comfort food to the max! Imagine: a creamy gravy filled with tender vegetables, lentils and scented with fennel and sage. It’s topped with a fluffy layer of Yukon gold potatoes and fresh rosemary, then layered in a baking dish and baked until golden. “Wow” is all we can say about this one! It’s perfect for impressing guests…or just yourself.

Why it’s the best vegan shepherd’s pie

Vegan shepherd’s is cozy, slow-cooked comfort food, so you’ll need 1 hour to make this recipe. We think you’ll agree with us that this is 1 hour very well spent! Pull this one out when you’re looking to impress…it’s perfect for a Sunday dinner or warming winter meal. If you’re well organized, you can serve it on a weeknight, too! Here’s why we think this recipe stands out:

The filling is thick, meaty and savory. It’s hard to make vegan recipes taste as satisfying as meaty dishes. Here, fennel seed tricks your brain into thinking there’s meat (it’s an ingredient used in sausage). The gravy is ultra thick, and the tender French cut-onions are vaguely reminiscent of a meaty texture.
It’s full of plant-based protein. This shepherd’s pie is filled with plant-based protein: lentils and peas help it to have sticking power.
It can be made in about 1 hour. A shepherd’s pie recipe can often take multiple hours to make. But we’ve created this one to be as easy as possible (and even faster than our vegetarian shepherd’s pie!).

Make sure to use Yukon gold potatoes!

Some people claim the best shepherd’s pie is made with Russet potatoes. But we beg to differ! Maybe you can pull it off if you load them with dairy. But for a vegan shepherd’s pie: use Yukon gold potatoes. They have a naturally buttery flavor and creamy texture that can withstand the lack of dairy. It also makes for a beautiful bright yellow color!

Time saver: canned lentils vs cooked

Here’s a little time saver: you can use canned lentils instead of cooked for this vegan shepherd’s pie recipe! This speeds up the recipe so you don’t have to get out yet another pot. Here are a few notes:

Look for canned lentils near the canned beans in the grocery store. Use any type of canned lentils you can find. Make sure to drain before adding them to the filling.
Or, cook your own lentils! Add 1 ½ cups cooked lentils to the filling, following this brown and green lentils recipe or black lentils recipe. Cook them in water and omit the seasoning listed in the recipe. Do use the kosher salt listed in the recipe, but don’t add extra salt after cooking since the filling will be seasoned. If possible, do this step in advance and refrigerate until making the filling.

Make the mashed potatoes in advance as a time saver.

Some meal prep tips: make it even faster!

The canned lentils are a little trick to make this vegan shepherd’s pie quicker to prepare. Here are a few more things you can do to make your life easier the day of baking:

Make the mashed potatoes in advance. This will actually work to your advantage since it also helps the texture set. Refrigerate the Vegan Mashed Potatoes until serving, then reheat them to make it easier to spread onto the filling.
Make the filling in advance (if you’re really motivated!). You can make the filling in advance too, then refrigerate until serving. Reheat it before baking to keep the same bake time in the recipe (20 minutes). Or, you can bake it from cold: just add a few minutes to the bake time. Let us know if you try that out!

Step up vegan shepherd’s pie: add truffle oil!

Serving this vegan shepherd’s pie to impress? Stir a little truffle oil into the potatoes layer! Truffles are a luxury flavor of mushroom that’s used in Italian cooking. The exotic flavor is often paired with potatoes, like in these Truffle Fries. Stirring in a little truffle oil to taste would add a layer of magic to this dish. Here’s more about truffle oil: how to use & where to buy it.

More vegan comfort food recipes

Want a few more dinner ideas? These vegan comfort food recipes are fan favorites:

Vegan Pot Pie It’s next level: hearty vegetables, a gooey sauce, and a flaky, sage crust!
Favorite Vegan Lasagna Full of flavor, this vegan lasagna is a winner with everyone.
Best Vegan Pizza A total crowd pleaser! The veggie pizza toppings are so full of flavor no one notices it’s cheeseless.
Vegan Tacos These tasty tacos star a flavor-bursting taco meat with classic toppings like pico and lettuce.

Best Vegan Pot Pie

Best Homemade Vegan Pizza

Favorite Vegan Lasagna Recipe

Easy Vegan Tacos

This vegan shepherd’s pie recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free (with cornstarch).

Vegan Shepherd’s Pie (Best Ever!)

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4.7 from 27 reviews

Here’s the very best vegan shepherd’s pie! The hearty veggie and lentil filling contrasts fluffy potatoes in this stunning plant based dinner recipe.

Author: Sonja Overhiser
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Yield: 6
Category: Main Dish
Method: Baked
Cuisine: Vegan

Ingredients

1 recipe Vegan Mashed Potatoes
¼ cup olive oil, divided
8 ounces portabella mushrooms (2 large mushroom caps)
1 medium yellow onion
2 large carrots
1 teaspoon kosher salt, divided
3 tablespoons all-purpose flour (or cornstarch for gluten-free)
1 teaspoon whole fennel seeds
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 tablespoon dried sage
2 cups vegetable broth
1 cup frozen peas
1 15-ounce can lentils, drained (or 1 ½ cups cooked lentils; see note*)
1 tablespoon soy sauce (or liquid aminos)
1 teaspoon finely chopped fresh rosemary, for the garnish

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Instructions

Preheat the oven to 375 degrees Fahrenheit.
Start the mashed potatoes: Start the Vegan Mashed Potatoes recipe**. (You can also make these in advance; just reheat before spreading onto the filling to bake.)
Prep the vegetables: Meanwhile, dice mushrooms into bite-sized chunks. Peel and slice the carrots into thin half-circles. Cut the onion into thin slivers length-wise (also called French cut; see the instructions in 1:40 of the linked video).
Make the filling: In a large pot, heat 2 tablespoons olive oil on medium high heat. Cook the mushrooms for 5 minutes until golden and tender. Reduce the heat to medium and add 2 tablespoons olive oil and the sliced onion and carrots. Sprinkle with ½ teaspoon kosher salt and cook 5 to 7 minutes until the onions are tender and just browning.
Reduce the heat to medium low. Stir in the flour (or cornstarch), fennel seeds, smoked paprika, garlic powder, and dried sage and cook for 1 minute. Add the vegetable broth, peas, lentils (drained if canned), soy sauce and remaining ½ teaspoon kosher salt. Cook for about 5 minutes until the broth is very thick and the vegetables are heated through.
Finish the mashed potatoes: When the potatoes are done cooking, mash them according to the instructions in that recipe.
Bake: Pour the filling into a 2-quart small baking dish. Spread the mashed potatoes in a layer on top. Bake 18 to 20 minutes until the potatoes are lightly browned. If desired, broil for 1 to 2 minutes to brown the top. Garnish with chopped rosemary and serve warm.

Notes

*If you can’t find canned lentils, cook your own lentils and add 1 ½ cups of the cooked lentils to the filling. Use our Brown Lentils, Green Lentils, French Lentils, or Black Lentils recipes: you can cook them in water and omit the seasoning (or leave it for extra flavor!). Do cook with the kosher salt, but don’t add extra after cooking.

**Want to impress? Stir in a little truffle oil to the mashed potatoes to taste. Here’s our favorite All Natural White Truffle Oil.

Baked Ziti

Sonja Overhiser — Tue, 08 Feb 2022 15:00:00 +0000

Baked ziti with ricotta is Italian comfort food at its finest! This easy recipe is simple to bake up and feeds a crowd.

Here’s a dish that will be a winner any day of the week: Baked Ziti! This Italian American casserole is packed with savory flavor and cozy nostalgia. Its surface is filled with pockets of seasoned ricotta, lakes of garlicky tomato sauce, and punctuated by strands of gooey mozzarella. Side benefit: the wafting aroma makes your kitchen smell like a dream! This baked pasta is ideal for feeding a crowd, or a half recipe works for a cozy romantic dinner. What are you waiting for?

Ingredients in baked ziti

Baked ziti appears to be an Italian American invention, though the tradition of baked pasta dates back to the late Middle Ages in Italy. As with any classic recipe, there are many ways to make baked ziti. Most recipes include pasta, tomato sauce and a filling of ricotta cheese and Parmesan, topped with mozzarella and baked until bubbly. Many include sausage, but ours is a vegetarian spin that’s one step easier but still full of flavor. Here’s what you’ll need for this baked ziti recipe:

Ziti pasta (or penne or rigatoni)
Garlic
Fennel seeds
Olive oil
Marinara sauce and fire roasted tomatoes
Ricotta, Parmesan and mozzarella cheese
Lemon zest

Keys to the flavor

This baked ziti recipe is easy, with a few simple tricks for big flavor. Here’s what to note about this recipe:

It uses both marinara sauce and canned fire roasted tomatoes. This way, you can round out the flavor of the purchased marinara with some homemade flavor of your own. See below for some notes on fire roasted tomatoes.
Fennel evokes the flavor of sausage. You can skip the sausage here: using fennel seed adds a meaty, hearty flavor to the interior (fennel seed is also used in Italian sausage!).
Lemon zest adds brightness. The lemon adds a nice lift to the flavors!

Find fire roasted tomatoes for best flavor

This baked ziti uses a combination of purchased marinara sauce and homemade flavors to make a quick homemade sauce. The key? Canned fire roasted tomatoes. Here’s what to know about this variety:

Fire roasted tomatoes are a type of canned tomato that’s roasted over a flame before canning. They’re sold by several different brands; look for them in the canned tomato section in your local grocery. We like Muir Glen.
Fire roasted tomatoes taste sweet right out of the can. This means you can cook them for less time than standard tomatoes.
What’s a substitute for fire roasted tomatoes? Use the highest quality canned tomatoes you can find. Consider adding 1 teaspoon sugar and a hint of smoked paprika (½ teaspoon) if you have it to round out the flavors.

Cook the ziti to just before al dente

The key to a baked pasta? Cook the pasta to just before al dente. Baked pasta cooks while it’s in the oven, so you’ll want to pull it out of the boiling water just before you normally would. Try about 1 to 2 minutes before it’s al dente: so it should still have some crunch.

As a note: typically the pasta package instructions indicate to cook a little too long! So cook it about 3 minutes before the package instructions indicate.

Make a half recipe in a 9 x 9

This baked ziti recipe makes a big 9 x 13″ pan that feeds at least 8 servings. Not in the mood for such a huge portion? Make a half recipe in a 9 x 9! It works just as well, especially since this pasta is tastiest the day of making. But it works as leftovers too!

Leftover storage

Leftover baked ziti lasts for up to 3 days refrigerated. This baked pasta does taste best the days it’s made, as the noodles can become a bit soggy over time. (That’s another reason to make sure not to overcook the pasta!) When you’re eating the leftovers, add a few pinches of salt and reheat it in a skillet to revive the flavors.

What to serve with baked ziti

This baked ziti works as a meal for a crowd, or an intimate romantic dinner (as a half recipe). Here are a few side dishes that pair well:

Try a green salad like Perfect Italian Salad, Favorite Chopped Salad, Pear Salad, or Kale Salad
Opt for bread like Garlic Toast or an artisan loaf
Keep the oven free and go for for sautéed veggies like Sauteed Green Beans, Ultimate Sauteed Vegetables, Sauteed Peppers and Onions, or Pan Fried Broccoli

Perfect Italian Salad

Ultimate Sauteed Vegetables

Favorite Chopped Salad

Sauteed Green Beans

This baked ziti recipe is…

Vegetarian. For gluten-free, use gluten-free pasta.

Easy Baked Ziti

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5 from 4 reviews

Baked ziti with ricotta is Italian comfort food at its finest! This easy recipe is simple to bake up and feeds a crowd. Make a half recipe in a 9 x 9 baking dish if you prefer!

Author: Sonja Overhiser
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8
Category: Main dish
Method: Baked
Cuisine: Italian American
Diet: Vegetarian

Ingredients

1 pound ziti pasta (or penne or rigatoni)*
4 garlic cloves
2 teaspoons fennel seeds
2 tablespoons olive oil
24-ounce jar marinara sauce
28-ounce can crushed fire roasted tomatoes
1 pound ricotta cheese
¾ cup grated Parmesan cheese
6 ounces shredded mozzarella cheese
Zest of 1/2 lemon
Kosher salt and fresh ground black pepper
Basil leaves, for garnish (optional)

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Instructions

Preheat the oven to 425 degrees Fahrenheit.
Bring a large pot of lightly salted water to a boil. Cook the pasta 2 minutes less than al dente (about 3 minutes before the package instructions indicate). Drain the pasta and return it to the pot. If it’s cooked before the sauce is done, stir in a drizzle of olive oil to prevent sticking.
Meanwhile, mince the garlic. In a medium saucepan, heat the olive oil. Add the garlic and fennel seeds, crushing the fennel with your fingers as you add it, and sauté for 1 minute. Add the marinara sauce and fire roasted tomatoes and stir to combine. Simmer for 10 minutes, then taste and add a pinch of salt if the flavor doesn’t pop (this will depend on the marinara brand). Then pour the tomato sauce into the drained pasta and stir to combine.
In a medium bowl, mix the ricotta cheese, ½ cup of the grated Parmesan cheese, ¾ cup of the mozzarella cheese, the lemon zest, ¾ teaspoon kosher salt, and a few grinds of black pepper.
Grease a 9″ x 13″ baking dish*. Pour in the pasta mixed with the tomato sauce. Add large dollops of the ricotta mixture to the top of the pasta, then use the side of a large spoon to swirl it into the top of the pasta, leaving some larger pockets of ricotta. Top with the remaining ¾ cup mozzarella cheese and ¼ cup Parmesan cheese.
Bake for 30 minutes until the cheese on the top is melted and browned. Allow to stand for 10 minutes prior to serving. If desired, top with basil leaves and serve. Leftovers last for up to 3 days refrigerated, though they taste best the day of (add a few pinches of salt and reheat in a skillet to revive the flavors).

Notes

*Want to make a half recipe? Use half the ingredients and make it in a 9 x 9″ baking dish.

20 Easy Dinner Ideas for Two

Sonja Overhiser — Mon, 11 Oct 2021 20:52:00 +0000

Need mealtime inspiration? These easy dinner ideas for two are healthy, mouthwatering and simple to whip up for meals together.

Need mealtime inspiration? If you’re anything like us, we always need new ideas. So we’ve compiled this list of our top easy dinner ideas for two: designed for couples by a couple! Each recipe linked below is easy, healthy and delicious: and easy to scale down or saves well as leftovers. Plan to either make a half recipe or a full recipe and save the leftovers. There are options for seafood, vegetarian, and vegan options. Either way: you’ll be head over heels by these delicious options to cook…together!

And now…the top easy dinner ideas for two!

Pistachio Crusted Salmon

First up in our easy dinner ideas for two: Pistachio Crusted Salmon! The flavor tastes like a restaurant, but it’s so simple to make! The aroma wafting from the oven will have you salivating before the food even reaches your plate. Each bite of tender fish and the crunchy, Parmesan pistachio topping makes you immediately want to take another.

Total time: 20 minutes

Easy Mushroom Tacos

Here’s a quick and easy taco recipe for two: try these Mushroom Tacos! Portobello mushrooms have enormous savory flavor: throw them in a skillet with some punchy seasonings and they make plant-based magic. This recipe is for when you have just a few minutes to throw together a meal: combine those portobellos with creamy refried beans and the quickest slaw, and you’ve got dinner!

Total time: 20 minutes

Creamy Shrimp Pasta

You’ll want to bookmark this dinner idea for two: Creamy Shrimp Pasta! It’s ultra classic: juicy, savory shrimp and al dente pasta swimming in a creamy sauce. Pick from one of two sauces: a white wine sauce, bursting with tangy flavor, or an easy cream sauce, a Parmesan sauce that’s actually made with no cream at all.

Total time: 30 minutes

Sheet Pan Salmon and Asparagus

Here's an easy dinner for two to whip up on a sheet pan: baked salmon and asparagus! It’s simple, it’s elegant, but it tastes like something you’d order at a restaurant. Roasting it up on a sheet pan with lemon slices and fresh herbs adds effortless flavor that feels fresh yet refined. Make it with a piece of salmon of any size!

Total time: 20 minutes

Baked Quesadillas

Want to make quesadillas for two, but stepped up a little? Enter: quesadillas in the oven! This recipe makes the humble solo meal into a delicious dinner. The quesadillas are all done at the same time and come out with a beautifully crispy exterior. Serve with salsa and guacamole.

Total time: 25 minutes

Coconut Tofu Curry

Here’s an easy dinner that takes just 30 minutes and results in so much flavor…you’ll put it on your regular rotation immediately. Try this Tofu Curry recipe! The brilliant red broth is flavored with coconut milk and red curry paste, with the zing of lime and a hint of spicy sweetness. The Thai-style flavors are the perfect way to introduce tofu to those wary of it. Make a half recipe or save the rest for leftovers.

Total time: 30 minutes

Easy Black Bean Soup

This Quick Black Bean Soup recipe is ideal for two, with leftovers for lunches (or make a half recipe). It’s creamy, garlicky and hearty, and a big bowl feels positively restorative. Top it with pico de gallo for a bright and zingy contrast in flavors. Then take it over the top with crushed tortilla chips and pickled peppers, or serve it with a baked quesadilla.

Total time: 30 minutes

Poke Bowls

Poke bowls are ideal for two and easy to scale! This Hawaiian bowl of seasoned raw fish, rice and crunchy veggies has caught on here on the mainland, and everybody’s doing it! Because poke is that good. And guess what? You can easily make poke in the comfort of your own home: it's a fun activity with your partner!

Total time: 30 minutes

Shrimp and Broccoli

Looking for a healthy and easy weeknight dinner for two? Try this shrimp and broccoli! The pair are cooked with soy sauce and and rice vinegar until bright and savory. The contrast of the crisp tender broccoli against the juicy shrimp is really something. Serve it with rice or noodles to make it a complete meal that comes together quickly.

Total time: 20 minutes

Cajun Salmon

This Cajun Salmon is so tender and full of savory flavor, your partner will fall head over heels! This beautiful piece of fish has a crispy blackened top, seasoned with a special blend of homemade Cajun spices. It packs a bit of heat, just enough to make you immediately want another bite. Even better: pan searing salmon is the fastest and easiest way to cook it!

Total time: 20 minutes

Cozy White Bean Soup

Here’s a healthy soup you’ll immediately add to your regular rotation…because it’s just that good. Try this White Bean Soup, full of humble ingredients and huge flavor! Tender white beans float in the cozy broth with soft potatoes and leafy kale. Lemon zest lends brightness and tarragon brings an herby nuance. Make a big pot and freeze the leftovers.

Total time: 35 minutes

Epic Vegetarian Fajitas

Here's a great vegetarian dinner for two: Vegetarian Faijtas! These are so full flavored and satisfying, they please everyone around the table: even the meat lovers! This fajita recipe stars our favorite fajita veggies, blackened in the oven and finished on the stove, with pinto beans cooked in a flavorful fajita sauce.

Total time: 30 minutes

Smoked Salmon Salad

Here’s a genius easy dinner idea for two with no cooking required. Try this Smoked Salmon Salad! It’s healthy, fresh, and 100% cook free. Imagine: savory smoked salmon, fresh greens, fluffy goat cheese dollops and a tangy shallot vinaigrette. It comes together in 15 minutes flat.

Total time: 15 minutes

Loaded Baked Potato & Toppings

Here's a dinner for two we fall back on time and time again: the Loaded Baked Potato! Mix and match any variety of baked potato toppings and you’ve got a delicious dinner that works for almost any diet. There are endless ideas for customizing the meal and it lets every eater get creative.

Also try: Stuffed Sweet Potatoes

Total time: 1 hour (mostly hands off)

Easy Tortelloni

Here’s a delicious skillet to share: a tangy, garlicky tomato sauce, with a touch of richness from a hint of cream. It’s a great way to make them into a tasty vegetarian dinner idea. Make a half recipe or save the rest for leftovers.

Total time: 30 minutes

Pesto Salmon

This pesto salmon is another stunning dinner idea for two! Bright green pesto goes hand in hand with tender baked fish. The savory, garlicky sauce makes the flaky fish pop: you’ll already be taking your second bite before finishing the first. It’s easy enough for a weeknight, but impressive enough for date night. Pair with 20 Top Salmon Side Dishes.

Total time: 30 minutes

Quick Burrito Bowl

Here’s a quick dinner idea that’s always satisfying and works for nearly every diet. That’s right, the good old Burrito Bowl! We can thank Chipotle for its widespread popularity, but it really is a killer idea. Throw rice, veggies, and burrito fillings in a bowl and call it meal! Here’s the thing: a good burrito bowl can actually take a while to make at home with all the components. Want a burrito bowl that’s lightening fast to make? We’ve got you. In fact, you can make this one 15 minutes (we timed ourselves).

Quick Shrimp Stir Fry

Here’s a go-to in the fast and easy dinner category: shrimp stir fry! It’s quick to put together and the umami-packed stir fry sauce is full of irresistible flavor. Add your favorite vegetables to make a super-satisfying dinner that pleases both of you.

Total time: 25 minutes

Ultimate Taco Salad

Here’s an easy dinner idea for two that's always a hit: Taco Salad! This Tex-Mex salad has been impressing for decades, and it gives us all the 1990’s nostalgic vibes. It's customizable for any diet and easy to scale up or down based on whether you want leftovers.

Total time: 25 minutes

Honey Garlic Shrimp

And last dinner idea for two: Honey Garlic Shrimp! There’s nothing quite like the sweet savory combination of honey garlic glaze and juicy shrimp. The best part? It takes 10 minutes to make. This one is hits all the comforting, satisfying dinner notes with a lightning fast prep speed. It’s hard to find those recipes with that elusive trifecta of healthy, easy and delicious: and this one has it in spades.

Total time: 10 minutes

Vegetarian, vegan and gluten free dinners

These ideas include some of our favorite vegetarian, vegan, dairy-free, and gluten-free dinner recipes. But need more? We’ve got dedicated recipes just for you:

Try these delicious 25 Top Vegetarian Dinner Recipes
Go for 20 Easy Vegan Dinner Recipes
Opt for 20 Tasty Gluten Free Dinner Recipes
Grab 25 Top Gluten Free Dairy Free Recipes

Side dishes to pair

Need sides to pair with these healthy and easy dinner ideas for two? We’ve got lots of side dish inspiration. Here are some of our favorite easy sides to serve with various recipes:

Easy: Fast and easy is our jam. Here are 35 Easy Side Dishes.
Healthy: Health conscious? Try these 20 Great Healthy Side Dishes.
Veggie-packed: Opt for 20 Best Vegetable Side Dishes.
Pairings: Try 10 Best Sides to Go with Tacos or 20 Top Salmon Side Dishes.

35 Easy Side Dishes

25 Tasty Healthy Side Dishes

30 Best Sides for Salmon

15 Easy Healthy Vegetable Recipes

20 Easy Dinner Ideas for Two (Baked Salmon & More)

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Try this delicious Pistachio Crusted Salmon for Two, or any of the recipes linked above! It’s the perfect easy dinner to impress, topped with a crunchy topping of nuts and Parmesan cheese.

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 2
Category: Main Dish
Method: Baked
Cuisine: American
Diet: Gluten Free

Ingredients

1/2 pound salmon fillet or fillets, skin on (wild caught if possible)
1/4 + ⅛ teaspoon kosher salt
Fresh ground black pepper
2 teaspoons Dijon mustard
2 teaspoons honey or maple syrup
2 tablespoons finely chopped pistachios
1 tablespoon Italian panko (or Italian breadcrumbs)*
1 tablespoon grated Parmesan cheese

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Instructions

Preheat the oven to 425 degrees Fahrenheit.
Bring the salmon to room temperature and pat it dry. Season the salmon with the salt and pepper. In a small bowl, mix the Dijon mustard and honey, then brush it on to the fish in an even layer.
In another small bowl, mix together the finely chopped pistachios, Italian panko, and Parmesan cheese. Sprinkle the pistachio mixture on top of the fish.
Bake for 10 to 15 minutes until the salmon flakes with a fork; the internal temperature should be between 125 to 130 degrees Fahrenheit in the center. Serve immediately.

Notes

*We recommend Italian panko or Italian breadcrumbs because they’re already seasoned. Panko is best since it’s the lightest and crunchiest. If all you can find is regular panko, mix 2 tablespoons panko with 1 pinch kosher salt and ½ teaspoon Italian seasoning (or ¼ teaspoon each dried oregano and dried basil).