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Vegan, Vegetarian & Plant Based Recipes, 6021 W 63rd Street, Chicago, IL (2026)

08/07/2026

🥘🌱 Creamy Chickpea Curry with Rice & Green Beans

Rich, creamy, and packed with comforting flavor! This coconut chickpea curry is loaded with warming spices, garlic, ginger, and a touch of fresh chili, then served with fluffy rice and tender green beans. A colorful, satisfying plant-based meal that’s perfect for dinner or meal prep. 🍚💚

🥘 For the Chickpea Curry
2 cans (15 oz / 400 g each) chickpeas, drained and rinsed, or 3 cups cooked chickpeas
1 medium onion, finely chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1–2 red chilies, sliced
2 tbsp olive oil or coconut oil
1½ tsp ground cumin
1 tsp turmeric
1½ tsp ground coriander
1 tsp garam masala
½ tsp smoked paprika or chili powder
1 can (14 oz / 400 ml) coconut milk
1 cup vegetable broth or water
Juice of ½ lime or lemon
Salt and black pepper, to taste
Fresh cilantro, chopped
🍚 For the Rice
1 cup basmati or jasmine rice
2 cups water
½ tsp salt
🫛 For the Green Beans
1 lb (450 g) fresh green beans, trimmed
1 tbsp olive oil or vegan butter
Salt and black pepper, to taste
👩‍🍳 How to Make It

Start with the rice. Rinse it thoroughly until the water runs clear, then add it to a pot with 2 cups water and salt. Bring to a boil, reduce the heat, cover, and simmer for 12–15 minutes, or until the water is absorbed. Fluff with a fork and keep covered.

For the curry, heat the oil in a large skillet or pot over medium heat. Add the onion and sauté for 5–6 minutes, until soft and golden.

Stir in the garlic, ginger, and sliced red chili and cook for another 1–2 minutes. Add the cumin, turmeric, coriander, garam masala, and smoked paprika or chili powder. Stir for about 30 seconds until beautifully fragrant. 🌶️✨

Add the chickpeas, coconut milk, and vegetable broth. Stir everything together and bring to a gentle simmer. Cook uncovered for about 15 minutes, stirring occasionally, until the curry becomes creamy and slightly thickened.

Finish with fresh lime or lemon juice, then season with salt and black pepper to taste. 🥥🌿

Meanwhile, steam the green beans for 5–6 minutes, or sauté them with olive oil or vegan butter until tender-crisp. Season lightly with salt and pepper.

🍚 Build Your Bowl

Spoon a generous mound of fluffy rice into your bowl, ladle the creamy chickpea curry around it, and add the tender green beans on the side. Finish with fresh cilantro and a few extra chili slices for a colorful kick. 🌿🌶️

✨ Tips & Variations: Mash some of the chickpeas directly into the sauce for a thicker curry. Add extra chilies or cayenne for more heat, or stir in spinach, zucchini, or bell peppers during the final 5 minutes for an extra veggie boost.

It’s also great for meal prep and can be refrigerated for 4–5 days or frozen for later.

💚 Would you make your curry mild and creamy or extra spicy with more chili?

08/07/2026

Vegan Garlic Eggplant

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 3–4

Ingredients
2 medium eggplants, cut into 1-inch cubes
6 cloves garlic, minced
3 tbsp soy sauce (or tamari for gluten-free)
1 tbsp maple syrup (or agave syrup)
2 tbsp sesame oil (or olive oil)
1 tbsp rice vinegar
½ tsp red chili flakes (optional)
½ tsp black pepper
1 tbsp sesame seeds
2 tbsp green onions, chopped
2 tbsp fresh cilantro, chopped
2 tbsp neutral cooking oil (such as avocado or vegetable oil)
Instructions
Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat. Add the eggplant cubes and cook for 6–8 minutes, stirring occasionally, until golden brown and tender. Transfer to a plate.
In the same skillet, add the remaining 1 tbsp oil. Stir in the minced garlic and sauté for 30–60 seconds, until fragrant.
Add the soy sauce, maple syrup, rice vinegar, chili flakes (if using), and black pepper. Stir well and let the sauce simmer for 1–2 minutes.
Return the cooked eggplant to the skillet and toss until evenly coated. Cook for another 2–3 minutes, until the sauce becomes glossy.
Sprinkle with sesame seeds, chopped green onions, and fresh cilantro. Serve warm.
Nutrition (Per Serving)
Calories: 180
Protein: 4g
Carbohydrates: 14g
Fat: 12g
Fiber: 6g
Tips & Variations
Add sliced bell peppers or mushrooms for extra vegetables.
Increase the chili flakes or add a drizzle of sriracha for more heat.
Finish with a splash of toasted sesame oil for deeper flavor.
Serve over steamed rice, quinoa, cauliflower rice, or noodles.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a skillet for the best texture.

08/07/2026

🍜🌱 Vegan Pho with Crispy Tofu

Warm, aromatic, and packed with fresh flavor! This Vegan Pho combines silky rice noodles and golden tofu with a deeply fragrant broth infused with charred onion, ginger, star anise, cinnamon, cloves, and herbs. Finish each bowl with crunchy bean sprouts, jalapeños, fresh cilantro, Thai basil, and plenty of lime. 🌿🍋

🍲 For the Aromatic Broth
1 large onion, halved
1 large piece fresh ginger (3–4 inches), halved lengthwise
4–5 star anise pods
3 whole cloves
2 cinnamon sticks
1 tsp coriander seeds
1 tsp fennel seeds
1 tbsp soy sauce or tamari
1 tbsp rice vinegar, optional
1 tbsp brown sugar or maple syrup
6–7 cups vegetable broth
Salt, to taste
🍜 For the Noodles & Tofu
8 oz medium-width rice noodles
1 block firm tofu, pressed and cubed
🌿 Fresh Toppings
1 cup bean sprouts
1–2 jalapeños, sliced
1–2 green onions, sliced
Fresh cilantro sprigs
Fresh Thai basil, if available
1 lime, cut into wedges
Shredded carrots, optional
Hoisin sauce and sriracha, optional
👩‍🍳 How to Make It

Start by charring the onion and ginger in a dry pan or carefully over a gas flame until the surfaces are lightly blackened. This simple step adds wonderful depth to the broth.

In the same dry pan, toast the star anise, cloves, cinnamon sticks, coriander seeds, and fennel seeds for about 2 minutes, just until fragrant. 🌿

Transfer the toasted spices, charred onion, and ginger to a large pot. Pour in the vegetable broth and stir in the soy sauce, optional rice vinegar, and brown sugar or maple syrup.

Let the broth gently simmer for 45–60 minutes, giving the aromatics plenty of time to infuse. Strain the broth through a fine sieve, return the liquid to the pot, and adjust the salt to taste.

Meanwhile, prepare the rice noodles according to the package directions. Drain and rinse with cool water as needed.

For the tofu, pan-fry the cubes with a little oil until crisp and golden, or bake them at 400°F (200°C) for about 20 minutes, flipping halfway through. ✨

🍜 Build Your Pho

Divide the rice noodles between serving bowls and add the golden tofu cubes. Ladle the piping-hot aromatic broth generously over the top.

Finish each bowl with bean sprouts, sliced jalapeños, green onions, cilantro, Thai basil, and a fresh squeeze of lime. Serve with hoisin and sriracha on the side for extra flavor. 🌶️🌿

✨ Flavor Tips: Add dried shiitake mushrooms or kombu while the broth simmers for a richer taste. Chili oil or crushed red pepper brings extra heat, while a splash of vegan fish sauce can boost the savory umami flavor.

The broth is also great for meal prep—make it ahead and refrigerate for 3–4 days, or freeze it for later.

💚 Would you load your pho with extra crispy tofu, fresh herbs, or plenty of chili?

08/07/2026

🥘🌱 Creamy Vegan Chickpea Curry with Crispy Toast

Rich, creamy, warmly spiced, and perfect for dipping! 😍 This Vegan Chickpea Curry combines tender chickpeas with tomatoes, coconut milk, garlic, ginger, and fragrant spices for a comforting plant-based meal. Pair it with golden sourdough or whole-grain toast to soak up every bit of that creamy sauce. 🍞✨

🧅 For the Flavor Base
2 tbsp olive oil or coconut oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated

For an oil-free version, sauté with vegetable broth.

🌶️ Spices
1 tsp cumin seeds
1 tsp ground coriander
1 tsp turmeric
1 tsp garam masala
½ tsp chili powder, adjust to taste
1 tsp smoked paprika, optional
🫘 For the Curry
2 medium tomatoes, chopped, or 1 cup canned crushed tomatoes
2 cups cooked chickpeas, or 1 can rinsed and drained
1 cup full-fat coconut milk
1 cup vegetable broth, adjusting as needed
Salt, to taste
Juice of ½ lemon
🌿 For Serving
Fresh cilantro, chopped
Red chili flakes or chili powder, optional
Whole-grain or sourdough bread
Olive oil, for lightly brushing the toast
👩‍🍳 How to Make It

Heat the oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds to release their aroma.

Add the onion and sauté until soft and golden. Stir in the garlic and fresh ginger and cook for another 1 minute until wonderfully fragrant.

Add the coriander, turmeric, smoked paprika, chili powder, and garam masala. Toast the spices for about 30 seconds, then stir in the chopped tomatoes.

Cook the tomatoes for 8–10 minutes, until they break down into a thick, saucy base. 🍅

Add the chickpeas and stir until they're completely coated in the spiced tomato mixture. Pour in the coconut milk and vegetable broth, then bring everything to a gentle simmer.

Cook uncovered for 15–20 minutes, allowing the curry to become thick, creamy, and deeply flavorful. Finish with fresh lemon juice and adjust the salt to taste. 🥘✨

Meanwhile, lightly brush your bread with olive oil and toast until golden and crisp.

Spoon the creamy chickpea curry into deep bowls, garnish with fresh cilantro and optional chili flakes, and serve with warm toasted bread wedges for dipping. 🍞🌿

✨ Easy Variations: Stir in spinach, kale, or diced zucchini during the final 5 minutes for extra veggies. Add cubed tofu or tempeh alongside the chickpeas for more protein. For a coconut-free version, use blended cashews or soy cream instead.

This curry is also perfect for meal prep—the flavors become even richer the next day. Store in the refrigerator for up to 4 days.

💚 Would you dip crispy sourdough or whole-grain toast into this creamy curry?

08/06/2026

🌶️🥬 Homemade Vegan Kimchi

Spicy, tangy, crunchy, and packed with bold flavor! 🌱 This homemade Vegan Kimchi combines crisp napa cabbage, carrots, green onions, and optional daikon with a fiery gochugaru paste. Miso and soy sauce bring plenty of savory depth without traditional fish sauce, making this a completely plant-based version of the fermented favorite. ❤️‍🔥

🥬 For the Vegetables
1 large napa cabbage, about 2–3 lbs
¼ cup non-iodized sea salt
4–5 cups water, for salting
4–5 green onions, chopped
1 medium carrot, julienned
1 daikon radish, julienned, optional
🌶️ For the Kimchi Paste
½ cup Korean red pepper flakes (gochugaru), adjust to taste
3–4 garlic cloves
1-inch piece fresh ginger
1 tbsp soy sauce or tamari
1 tbsp miso paste
2 tbsp sugar, coconut sugar, or maple syrup
2–3 tbsp water
1 tbsp seaweed flakes or blended soaked dried shiitake, optional
👩‍🍳 How to Make It

Cut the napa cabbage lengthwise into quarters, then chop it into bite-sized pieces. Dissolve the sea salt in the water and soak the cabbage for 1–2 hours, tossing it about every 30 minutes so it salts evenly.

Drain and rinse the cabbage thoroughly 2–3 times under cold water to remove excess salt, then let it drain well.

For the paste, blend the garlic, ginger, soy sauce, miso, sugar, and water until smooth. Stir in the gochugaru until you have a thick, vibrant red paste. 🌶️

Add the drained cabbage, green onions, carrots, and optional daikon to a large bowl. Wearing food-safe gloves, massage the kimchi paste thoroughly into the vegetables until everything is evenly coated.

Pack the mixture firmly into a clean glass jar, pressing it down to minimize trapped air and leaving about 1–2 inches of headspace for expansion during fermentation.

Cover according to your fermentation setup and leave at room temperature for approximately 1–3 days. Check it daily. Once it develops the tangy, pleasantly sour flavor you like, transfer it to the refrigerator, where it will continue fermenting more slowly and developing deeper flavor.

🍚 Serving Ideas: Enjoy your kimchi alongside rice, pile it into vegan ramen or bibimbap, add it to sandwiches, or use it for kimchi fried rice, stir-fries, and crispy kimchi pancakes.

✨ Tips: Gochugaru gives kimchi its distinctive flavor, so use it rather than ordinary chili powder when possible. For a milder batch, reduce the gochugaru or combine it with sweet paprika. Always use clean utensils when removing kimchi from the jar.

💚 How would you eat your homemade kimchi first—fried rice, ramen, or straight from the jar?

08/06/2026

Vegan Zucchini Parmesan

Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4

Ingredients
For the Casserole
3 medium zucchini, thinly sliced
2 cups plant-based marinara sauce
½ cup vegan Parmesan cheese (store-bought or homemade)
½ cup panko breadcrumbs (or gluten-free breadcrumbs)
2 tbsp olive oil
Fresh basil, for garnish (optional)
For the Vegan "Cheese" Sauce
1 cup raw cashews, soaked for 2 hours
¼ cup nutritional yeast
¼ cup unsweetened plant milk
1 tbsp lemon juice
1 tsp Dijon mustard
2 cloves garlic, minced
1 tsp Italian seasoning
Salt and black pepper, to taste
Instructions
Preheat the oven to 400°F (200°C). Lightly grease a baking dish.
Drain the soaked cashews and place them in a blender with the nutritional yeast, plant milk, lemon juice, Dijon mustard, garlic, Italian seasoning, salt, and pepper. Blend until smooth and creamy.
Arrange a layer of zucchini slices in the prepared baking dish. Spread a thin layer of marinara sauce over the zucchini, then spoon some of the cashew cheese sauce on top.
Repeat the layers until all the ingredients are used, finishing with marinara sauce. Sprinkle the vegan Parmesan cheese and panko breadcrumbs evenly over the top.
Drizzle with olive oil and bake for 25–30 minutes, or until the zucchini is tender and the topping is golden and crispy.
Let the casserole rest for 5 minutes, then garnish with fresh basil before serving.
Nutrition (Per Serving)
Calories: 270
Protein: 9g
Carbohydrates: 18g
Fat: 16g
Fiber: 5g
Tips & Variations
Add sautéed spinach or mushrooms between the layers for extra vegetables.
Replace cashews with sunflower seeds or blanched almonds for a nut-free alternative (if using sunflower seeds).
Use gluten-free panko breadcrumbs to make the dish gluten-free.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
For an extra crispy topping, broil for the last 2–3 minutes before serving.

08/06/2026

🌿🌱 Herb-Roasted Radishes

Tender on the inside, beautifully golden around the edges, and packed with garlicky herb flavor! These Herb-Roasted Radishes transform simple fresh radishes into a warm, savory vegan side dish with lemon, oregano, thyme, and a touch of smoky paprika. ❤️

🛒 Ingredients
500 g fresh radishes, halved
2 tbsp olive oil, or aquafaba for an oil-free option
1 tbsp fresh lemon juice
3 cloves garlic, minced, or 1 tsp garlic powder
1 tsp Dijon mustard, optional
1 tsp dried oregano
1 tsp dried thyme
½ tsp smoked paprika, or chili flakes for heat
1 tsp sesame seeds, optional
Salt and black pepper, to taste
Fresh parsley or dill, chopped, for garnish
👩‍🍳 How to Make Them

Wash the radishes thoroughly, trim the tops and roots, and pat them completely dry. Cut each radish in half, or into quarters if they’re particularly large.

In a large bowl, whisk together the olive oil, lemon juice, garlic, Dijon mustard, oregano, thyme, smoked paprika, sesame seeds, salt, and black pepper.

Add the radishes and toss until every piece is evenly coated in the flavorful herb mixture. 🌿

Preheat the oven to 400°F (200°C). Arrange the seasoned radishes cut-side down in a single layer on a lined baking tray.

Roast for 20–25 minutes, flipping halfway through, until tender in the center and beautifully golden around the edges.

Remove from the oven and finish with freshly chopped parsley or dill. Taste and add an extra squeeze of lemon or a sprinkle of chili flakes if you want a brighter, spicier finish. 🍋✨

Serve warm as an easy side dish, savory snack, or flavorful addition to your favorite grain bowl.

🌟 Easy Variations: Add 1 tablespoon balsamic vinegar before roasting for a tangy-sweet twist. For an Asian-inspired version, swap the oregano and thyme for soy sauce, sesame oil, and ginger. Sprinkle nutritional yeast over the finished radishes for a cheesy vegan touch.

Leftovers can be refrigerated for up to 3 days and reheated in the oven or air fryer.

💚 Would you try these with balsamic glaze, nutritional yeast, or extra chili flakes?

08/06/2026

🥒🌱 Vegan Crispy Zucchini Chips with Garlic Cream Sauce

Golden, crunchy, and perfect for dipping! 😍 These Vegan Zucchini Chips have a crispy breadcrumb coating wrapped around tender zucchini rounds, paired with a smooth, garlicky cashew cream sauce. They’re perfect as an appetizer, party snack, or easy plant-based side dish.

🥒 For the Crispy Zucchini Chips
2 medium zucchinis, sliced into ½-inch rounds
1 cup panko breadcrumbs or regular breadcrumbs
½ cup all-purpose flour or chickpea flour
½ cup unsweetened plant milk, soy or oat
1 tbsp cornstarch
1 tsp garlic powder
1 tsp paprika, optional
½ tsp salt
½ tsp black pepper
Oil for shallow frying or air frying
🧄 For the Vegan Garlic Cream Sauce
½ cup raw cashews, soaked in hot water for 20 minutes and drained
½ cup unsweetened plant milk
1 tbsp lemon juice
1 tbsp nutritional yeast
1 clove garlic, or ½ tsp garlic powder for a milder flavor
½ tsp onion powder
½ tsp salt
Fresh parsley or chives, for garnish
👩‍🍳 How to Make Them

Wash and slice the zucchini into thick rounds, then pat them thoroughly dry with a clean towel. Removing that extra moisture is key to getting a crispier coating. ✨

For the breading station, whisk together the flour, plant milk, and cornstarch in one bowl until you have a smooth batter. In a second bowl, combine the breadcrumbs, garlic powder, paprika, salt, and black pepper.

Dip each zucchini round into the batter, letting the excess drip off, then press it into the seasoned breadcrumbs until completely coated.

🔥 For Extra-Crispy Fried Chips: Heat a thin layer of oil in a skillet over medium heat. Fry the zucchini for 2–3 minutes per side, until golden and crunchy. Transfer to paper towels to drain.

🌿 For Air-Fried Chips: Preheat the air fryer to 375°F (190°C). Arrange the zucchini in a single layer and lightly spray with oil. Air fry for 10–12 minutes, flipping halfway through, until crisp and golden.

🧄 Make the Creamy Garlic Dip

Add the soaked cashews, plant milk, lemon juice, nutritional yeast, garlic, onion powder, and salt to a blender. Blend until completely smooth and creamy.

Pour into a dipping bowl and finish with chopped parsley or chives. 🌿

Arrange the hot zucchini chips around the creamy garlic sauce and serve immediately while they’re still beautifully crunchy! 🥒✨

💡 Pro Tips: Double-coat the zucchini with another layer of batter and breadcrumbs for an even crunchier crust. Add chili flakes or cayenne to the breadcrumbs for some heat, and reheat leftovers in the oven or air fryer to bring back their crispiness.

💚 Would you make these crispy zucchini chips mild and garlicky or add a spicy kick?

08/06/2026

🍝🫘🌱 Vegan Spaghetti with Homemade Baked Beans

Saucy, smoky, hearty, and seriously comforting! This Vegan Spaghetti with Homemade Baked Beans combines tender pasta with creamy white beans simmered in a rich tomato sauce with garlic, smoked paprika, soy sauce, and a touch of maple sweetness. Simple ingredients, big flavor, and completely plant-based! ❤️

🫘 For the Homemade Baked Beans
2 cups cooked white beans, such as navy or cannellini, or 1 can drained and rinsed
1 cup tomato passata or crushed tomatoes
2 tbsp tomato paste
1 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 tbsp soy sauce or tamari
1 tbsp maple syrup or brown sugar
1 tsp smoked paprika
½ tsp chili flakes, optional
Salt and black pepper, to taste
½ cup water or vegetable broth
🍝 For the Pasta
250 g spaghetti or your favorite pasta
1 tbsp olive oil
Salt, for the pasta water
🌿 For Garnish
Fresh parsley, optional
Extra cracked black pepper
👩‍🍳 How to Make It

Heat the olive oil in a saucepan over medium heat. Add the chopped onion and cook for about 5 minutes, until soft and golden. Stir in the garlic and cook for another 1 minute until fragrant.

Add the tomato paste, smoked paprika, and optional chili flakes. Cook for 1–2 minutes to bring out their rich, smoky flavors.

Pour in the tomato passata, soy sauce, maple syrup, and water or vegetable broth. Stir well and simmer for 10 minutes.

Add the white beans, reduce the heat, and gently simmer for another 10–15 minutes, until the sauce becomes thick, rich, and beautifully coats the beans. Season with salt and black pepper to taste. 🫘🍅

Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente. Drain and toss with 1 tablespoon olive oil to prevent sticking.

Pile the warm spaghetti onto plates and generously spoon the smoky homemade baked beans over the top. Finish with fresh parsley and plenty of cracked black pepper. 🌿✨

💡 Easy Variations: For a creamy twist, stir a spoonful of tahini or vegan butter into the beans. Add carrots, bell peppers, or zucchini for extra veggies, or mix in seitan, tempeh, or vegan sausage for a heartier protein-packed version.

Short on time? Warm up your favorite canned vegan baked beans and spoon them over freshly cooked spaghetti for an easy shortcut.

💚 Would you add extra veggies, vegan sausage, or keep it simple with beans and spaghetti?

08/06/2026

Roasted Veggie and Hummus Wraps

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 2

Ingredients
For the Roasted Vegetables
1 medium zucchini, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ red onion, sliced
2 tbsp olive oil
1 tsp Italian seasoning
½ tsp garlic powder
Salt and black pepper, to taste
For the Wraps
½ cup hummus
2 cups fresh spinach or mixed greens
¼ cup crumbled feta cheese (optional, omit for vegan)
2 large whole wheat wraps or low-carb wraps
Optional: Avocado slices or balsamic glaze
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, toss the zucchini, bell peppers, and red onion with olive oil, Italian seasoning, garlic powder, salt, and pepper.
Spread the vegetables in a single layer on the prepared baking sheet. Roast for 20–25 minutes, flipping halfway through, until tender and lightly caramelized.
Warm the wraps for 20–30 seconds to make them easier to roll.
Spread ¼ cup hummus evenly over each wrap.
Layer with spinach or mixed greens, followed by the roasted vegetables.
Sprinkle with crumbled feta (if using).
Add avocado slices or a light drizzle of balsamic glaze if desired.
Fold in the sides, roll the wraps tightly, slice in half, and serve immediately.
Nutrition (Per Serving)
Calories: 340
Protein: 12g
Carbohydrates: 34g
Fat: 16g
Fiber: 8g
Tips & Variations
For a 100% vegan wrap, simply omit the feta cheese or replace it with a vegan feta alternative.
Add roasted chickpeas, baked tofu, or tempeh for extra protein.
Try different vegetables like eggplant, mushrooms, asparagus, or sweet potatoes.
These wraps are excellent for meal prep—store the roasted vegetables separately and assemble just before eating to keep the wraps fresh.

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