10 Healthy Vegan Recipes With Fresh Herbs
Enjoy recipes with heavenly rosemary, basil, dill, mint, oregano, and thyme when herbs are in season. Cooking with herbs produces delicious fresh flavours, but it is also healthy! Here are 10 flavourful vegan recipes with fresh herbs to help ensure you never waste fresh herbs.
1. Quinoa Salad With Herbs
This easy make-ahead salad, loosely based on Middle Eastern tabbouleh salad, combines grape tomatoes (sweet and ripe any time of year), cucumber, parsley, mint, and quinoa for a bright and refreshing salad that's hearty enough to serve as a light meal.
Prep time: 10 minutes | Cook time: 30 minutes | Servings: 4-6
- Quinoa: 1 cup
- Grape tomatoes: 1 pint, quartered
- Cucumber seeds removed: 1 from large
- Shallots: 2 small, minced
- Flat-leaf parsley leaves: ½ cup, roughly chopped
- Fresh mint leaves: ¼ cup, chopped
- Extra-virgin olive oil: 5 tablespoons
- Red wine vinegar: 2 tablespoons
- Freshly ground black pepper
- Kosher salt
- In a small saucepan, combine the quinoa and 2 cups of water. Bring to a boil, stirring constantly, then reduce to low heat, cover, and simmer for 7 minutes. Turn off the heat and set aside for another 5 minutes or until the water has been absorbed. Rinse the quinoa in a fine-mesh strainer in cold water until it is completely cooled.
- Drain for ten minutes. Combine tomatoes and cucumbers in a colander set in the sink while the quinoa cooks. Toss with a pinch of salt and toss to coat. Allow draining in the sink until you're ready to combine the quinoa.
- Toss drained quinoa, drained tomatoes and cucumbers, shallots, parsley, mint, olive oil, and red wine vinegar in a large mixing bowl.
- Season with salt and pepper to taste. Serve immediately, or let rest overnight in a covered jar in the refrigerator for the most delicate flavour. Salad can be refrigerated for up to 5 days in an airtight container.
2. Rosemary Focaccia
This classic bread's savoury rosemary aroma is simply irresistible. This rosemary focaccia bread is delicious as a side dish, a snack, or a pizza crust.
Prep time: 30 minutes | Cook time: 20 minutes | Servings: 2
- Olive oil, divided: ¼ cup
- Onions, chopped: 2 medium
- Active dry yeast: 1½ teaspoons
- Warm water (110° to 115°): 1½ cups
- Sugar: ½ teaspoon
- Salt: ½ teaspoon
- All-purpose flour: 3-4 cups
- Snipped fresh rosemary: 2 tablespoons
- Coarse salt
- ¼ cup oil, heated over medium heat in a large skillet. Cook for 6-8 minutes, occasionally stirring, or until onions are soft. Combine yeast and ¼ cup warm water in a large mixing dish. Allow 5 minutes after adding the sugar to the mix. 2 tbsp. Oil, 2 tbsp.
- Salt and the rest of the water 2 cups flour should be added. Mix until the mixture is completely smooth. To make a soft dough, stir in the remaining flour.
- Knead for 6-8 minutes on a floured surface. One tablespoon of rosemary is added to the onions. One minute more of kneading. Place in a greased mixing bowl and turn once to coat the top. Allow rising for about 40 minutes in a warm location, covered.
3. Summery Zucchini-Basil Soup
The great thing about this zucchini-basil soup is how quickly it comes together. Zucchini is a watery vegetable with a spongy, weak structure that breaks down quickly when cooked.
Prep time: 20 minutes | Cook time: 20 minutes | Servings: 4
- Extra-virgin olive oil: 2 tablespoons
- Leek finely diced: 1 large
- Ribs celery, finely diced: 3 medium
- Garlic: 3 medium cloves, minced
- Zucchini: 2 cups
- Fresh basil leaves: 2 cups, roughly chopped
- Water: 5 cups
- Freshly ground black pepper
- Fresh juice from 1 lemon to taste
- Kosher salt
- Heat olive oil in a large saucepan or saucier until it shimmers over medium heat. Leek and celery should be added at this point. Season with salt and simmer, occasionally turning, for about 5 minutes, or until the veggies are softened but not browned. Add a little drop of olive oil if the pan becomes dry.
- Cook, constantly stirring, for 30 seconds until garlic is aromatic. Cook, occasionally stirring, for 1 minute after adding the zucchini. Stir in half of the basil and then pour in the water.
- Bring to a low simmer and cook, stirring periodically, for about 10 minutes, or until zucchini is soft but brilliant green.
4. Tabbouleh Mint Salad
This fresh fruit salad is the perfect dessert on hot summer days. I love the mint salad very much.
Prep time: 30 minutes | Cook time: 75 minutes | Servings: 4
- Ripe plum tomatoes, finely diced: ¾ pound
- Finely chopped flat-leaf parsley leaves: 2 cups
- Kosher salt, divided, plus more for seasoning: 2 teaspoons
- Dry, coarse bulgur wheat: ¼ cup
- Finely chopped fresh mint leaves: 1 cup
- Scallions, white and light green parts only, finely chopped: 2
- Extra-virgin olive oil: 5 tablespoons
- Fresh lemon juice: 2 tablespoons
- Ground coriander seed: ¼ teaspoon
- Pinch ground cinnamon
- Freshly ground black pepper
- Romaine lettuce leaves for serving
- Mix tomatoes with 1 teaspoon of salt and toss well. Allow draining for 20 minutes in a fine mesh strainer or colander set in a dish. Make a liquid reserve. Toss the parsley with the remaining 1 teaspoon of salt to mix. Allow sitting for 20 minutes in a large mixing basin lined with paper towels. To eliminate the excess moisture, blot parsley with towels.
- Bring ½ cup tomato water to a boil, then pour over bulgur in a small heatproof bowl and set aside for 1 hour, or until bulgur has softened (bulgur may still have a slight bite but will continue to soften in the salad). Drain any extra liquid from the bulgur and dry it with paper towels.
- Toss tomatoes, parsley, mint, bulgur, scallions, olive oil, lemon juice, coriander seed, and cinnamon in a large mixing basin until thoroughly blended. Salt & pepper to taste. Tabbouleh is best served with romaine lettuce leaves.
5. Jasmine Rice Salad With Herbs And Cashews
Fresh herbs abound in this salad, which is dressed in a tangy soy sauce-lime vinaigrette.
Prep time: 15 minutes | Cook time: 30 minutes | Servings: 8
Ingredients For The Vinaigrette
- Fresh lime juice from about 8 to 10 limes: ½ cup
- Soy sauce: 1½ tablespoons (I use Tamari)
- Brown sugar: 1½ tablespoons
- Garlic, minced: 1-2 cloves
- Sriracha: 1½ tablespoons
- Vegetable oil
Ingredients For The Salad
- Slices from a sizeable red onion: 2 (¾-inch-thick)
- Carrots, peeled and quartered lengthwise: 3 large
- Sugar-snap peas: 15
- Whole tri-colour mini bell peppers: 8
- Jalapeños: 2
- Vegetable oil: 2 tablespoons
- Finely chopped cilantro leaves and tender stems: ¼ cup
- Finely chopped fresh mint: ¼ cup
- Finely chopped Thai basil or sweet basil: ¼ cup
- Cooked and cooled jasmine rice: 2 cups
- Lightly toasted cashews, chopped or crumbled: ½ cup
- Kosher salt and freshly ground black pepper
- In a small mixing dish, combine all of the ingredients. Reserve. One complete chimney of charcoal should be lit. Pour out and arrange the coals on one side of the charcoal grate once all the charcoal has been fired and covered with gray ash. Place the cooking grate on the grill, cover it, and let it heat up for 5 minutes.
- Set half of a gas grill's burners to the maximum heat setting, cover, and preheat for 10 minutes. The grilling grate should be cleaned and oiled. In a large mixing bowl, toss onion pieces, carrots, snap peas, peppers, and jalapenos with oil. Salt & pepper to taste. On one skewer, thread snaps peas; on the other, thread small bell peppers, if using, and jalapenos.
- Grill the vegetables directly over the flames, flipping once, for about 4 minutes, until browned on both sides.
- Remove skewers once snap peas, peppers, and jalapenos are cold enough to handle. Remove the stems and fibrous strings from snap peas and the stems and seeds from peppers and jalapenos.
- Toss coarsely chopped veggies with 2 tablespoons vinaigrette in a large mixing basin. Allow for a 5-minute rest period. Then stir with the cilantro, mint, basil, rice, and cashews. Mix with vinaigrette and toss thoroughly once more. Serve at room temperature or slightly warm, with more vinaigrette on the side.
6. Spicy Zhoug Brussels Sprouts Pasta
Made with shredded brussels sprouts, your choice of pasta, and, of course, spicy Zhoug sauce, this easy Zhoug pasta is perfect for weeknights. It's lemony, zesty, and incredibly fresh, and it's ready in under 30 minutes! Make the Zhoug ahead of time to save time!
Prep time: 15 minutes | Cook time: 10 minutes | Servings: 5
Ingredients For The Zhoug Sauce
- Packed fresh cilantro leaves: 1 cup
- Packed fresh flat-leaf parsley leaves: 1 cup
- Lemon juice: ¼ cup
- Chopped jalapeños: 2 large
- Garlic: 2 cloves, chopped
- Ground coriander: 1 teaspoon
- Ground cumin: 1 teaspoon
- Salt: ½ teaspoon
- Extra-virgin olive oil: ¼ cup
Ingredients For The Brussels Sprouts Pasta
- Zhoug sauce: 1 batch
- Dried linguine or pasta of choice: 8 ounces
- Brussels sprouts end trimmed: 12 ounces
- Olive oil, optional: 2 teaspoons
- Garlic, minced: 3 cloves
- Lemon juice: 1 to 2 Tablespoons
- Generous pinch of red pepper flakes
- Salt and pepper
Method For The Zhoug Sauce
- In a food processor, combine cilantro, parsley, lemon juice, jalapeños, garlic, coriander, cumin, and salt.
- Process until the mixture is finely chopped. Slowly drizzle in the oil while the motor is running; process until thoroughly combined.
- The Zhoug sauce can be prepared ahead of time, allowing the flavours to mingle. Alternatively, if you're making the Zhoug sauce right now, shred the brussels sprouts while the food processor is still clean. Then transfer the shredded sprouts to a bowl and use the food processor to make the Zhoug.
- Fill a big saucepan halfway with water and cook the pasta as directed on the package. Drain the pasta in a strainer and rinse with cold water quickly to prevent sticking. Allow draining in a colander. Attach the slicing disc to the food processor.
- Place 3 to 5 brussels sprouts inside the large feed tube, depending on their size. Refer to the illustration. Turn the machine on and press down with the tube to force sprouts through the slicer.
- Preheat the pasta pot on the stove over medium heat. Add the garlic and the oil (or broth). Cook, often stirring, for 1 minute. Cook for 3 to 5 minutes, stirring regularly, after adding the shredded sprouts. If you don't want to use oil, add more broth to keep the garlic from burning.
- Add 1 tablespoon lemon juice and a pinch of red pepper flakes once the brussels sprouts are cooked and brilliant green. Remove from heat after stirring to mix. Add a bit of salt and pepper to taste.
- Add the drained pasta to the pot with the brussels sprouts and stir to mix. Stir in 1-1¼ cups Zhoug sauce to evenly distribute. Taste and adjust spices, if necessary, by adding more Zhoug and lemon. Warm the dish before serving.
7. Vegetable Vegan Lasagna
Vegetable Vegan Lasagna is a rich and full supper made with loads of essential vegetables and the best cashew ricotta cheese. Nobody will ever guess it's dairy-free!
Prep time: 15 minutes | Cook time: 50 minutes | Servings: 9
- Olive oil: 1 tablespoon
- Onion: 1 small, diced
- Garlic: 2-3 cloves, minced
- Carrots: 2 cups, diced
- Zucchini: 2 cups, diced
- Yellow squash: 2 cups, diced
- Mushrooms: 8 oz, chopped
- Italian seasoning: ½ teaspoon
- Frozen spinach: 10-12 oz.
- Pasta sauce: 25-28 oz.
- Lasagna noodles: 9
- Vegan ricotta: 2 cups
- Salt & pepper, to taste.
- Preheat the oven to 375°F. Set aside after cooking the noodles according to the package recommendations. There is no need to cook the lasagna noodles if you use no-boil lasagna noodles as I did. Heat oil in a large skillet over medium heat, add the onion and garlic and cook for about 5 minutes.
- Continue to fry for another 5–7 minutes, adding carrots, zucchini, squash, mushrooms, herbs/seasonings, and a fair dose of salt and pepper. We don't want to overcook the zucchini, yellow squash, or mushrooms; we want their juices to release when baking fully. Remove the pan from the heat. Mix the cashew ricotta and spinach thoroughly.
- Place about ⅓ cup of sauce on the bottom of a big rectangle baking dish (9×12), spreading to coat, then a layer of the lasagna pasta, ½ ricotta cheese, and ½ vegetables. Place another layer of pasta on top, followed by ½ of the leftover sauce, the rest of the ricotta, and the vegetables. Add another layer of your lasagna pasta and the leftover sauce on top.
- Cover with a lid, a small piece of foil, or a small Silpat. Cover and bake for 40 minutes on the middle rack.
- Allow resting covered for 5 minutes before removing the cover and allowing it cool for 10 minutes. If you're not using no-boil noodles, you can take the top off halfway through to give it a baked appearance. Add a sprinkling of almond parmesan and a sprig of fresh basil, if desired.
8. Vegan Parsley Pesto
Vegan Parsley Pesto is a plant-based pesto made with parsley instead of basil and nutritional yeast instead of cheese. In only 5 minutes, you'll be ready to eat!
Prep time: 5 minutes | Cook time: 5 minutes | Servings: 16
- Parsley: 2 cups
- Pine nuts: ⅓ cup
- Garlic cloves: 2 whole
- Extra virgin olive oil: ½ cup
- Nutritional yeast: ⅓ cup
- Salt: ⅛ teaspoon
- Fresh cracked pepper: ⅛ teaspoon
- Optional: a squeeze of fresh lemon juice
- To clean the parsley, run it under cold water or submerge it in a big bowl of water and swish it around to eliminate debris. Then, dry the parsley using a salad spinner or a plate or a dish towel. Then, in a food processor, combine the cleaned and dried parsley. Pulse in the pine nuts and garlic cloves until finely chopped.
- Drizzle in olive oil while pounding the ingredients, and continue to pulse until the chopped components are well coated in oil but remain chunky.
- Finally, gradually add nutritional yeast, salt, and pepper, tasting as you go to ensure you have the flavour you want.
9. Earthy Potato Chive Soup
Potatoes and chives are a match made in heaven. They're just so tasty and content together. The fresh herb flavour of the Potato Chive Soup dish is delicious. The red pepper flakes lend a hint of fire to the dish, which goes well with the earthy potatoes and onion chive flavour. The soup gets a flavour boost from fresh dill and garlic.
Prep time: 15 minutes | Cook time: 25 minutes | Servings: 6
- Extra virgin olive oil: 2 tablespoons
- Onion: 1, chopped
- Garlic: 4 cloves, minced
- Potatoes: 6, peeled & diced
- Chives: 1 cup, chopped
- Vegetable broth: 3 cups
- Water: 2 cups
- Fresh dill: 1 tablespoon, chopped
- Sea salt: 2 teaspoons
- Pepper: 1 teaspoon
- Dried Thyme: ½ teaspoon
- Red pepper flakes: ½ teaspoon
- Add extra virgin olive oil to a large soup pot over medium heat. Add the onions and a bit of salt and pepper, and sauté for 5 minutes. Garlic, potato cubes, and chives, minced. Cook for 4 minutes, stirring occasionally. In a large mixing bowl, combine the vegetable broth, water, dill, salt, pepper, thyme, and red pepper flakes.
- Toss the soup in a pot with enough water to cover it and bring to a boil. When the soup reaches a boil, reduce the heat to low and continue to cook for 20 to 25 minutes, or until the potatoes are cooked.
- Remove the pan from the heat and mix with an immersion blender until smooth. If the soup is too thick when blending, add a tiny bit of water or veggie broth at a time until the desired consistency is reached. If necessary, season with salt and pepper.
- Serve immediately with a few minced chives as a garnish.
10. Fresh Herb & Lemon Bulgur Pilaf
Fresh dill, mint, parsley, ginger, and lemon infuse this nutty bulgur pilaf with a burst of flavour.
Prep time: 25 minutes | Cook time: 25 minutes | Servings: 6
- Extra-virgin olive oil: 2 tablespoons
- Chopped onion: 2 cups
- Garlic, finely chopped: 1 clove
- Bulgur: 1½ cups
- Ground turmeric: ½ teaspoon
- Ground cumin: ½ teaspoon
- Vegetable broth: 2 cups
- Chopped carrot: 1½ cups
- Grated or finely chopped fresh ginger: 2 teaspoons
- Coarse salt: 1 teaspoon
- Lightly packed finely chopped fresh mint: ¼ cup
- Lightly packed finely chopped flat-leaf parsley: ¼ cup
- Lemon juice: 3 tablespoons
- Toasted Chopped walnuts: ½ cup
- Oil should be heated enough to sizzle a piece of onion in a wide high-sided skillet or wide, shallow saucepan with a tight-fitting cover over medium heat.
- Reduce heat to medium-low and cook, stirring for 12 to 18 minutes, or until golden brown. Stir in the garlic and simmer for 1 minute, stirring constantly. Cook, constantly stirring, until the bulgur is completely coated in oil, about 1 minute. Bring the broth, carrots, ginger, and salt to a boil, stirring constantly. Cover and cook over medium-low heat for 15 minutes, until all broth has been absorbed and the bulgur has “eyes” or indentations on the surface. (Be careful not to stir the pilaf.)
- Remove from the heat and set aside for 5 minutes, covered. Toss the pilaf with dill, mint, parsley, and lemon juice. Serve with walnuts on top.
Growing your herbs is a simple and inexpensive hobby. Who wants to spend money on those pricey little bundles at the market?
Many herbs, such as mint and dill, simply disappear! (In fact, grow mint in its bed or container to prevent it from spreading and becoming invasive.)
If you would love more recipes with fresh herbs, you may let us know in the comment box.
I trust you enjoyed this article about the 10 Healthy Vegan Recipes With Fresh Herbs. Please stay tuned for more blog posts to come shortly. Take care!
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