6 Most Popular Vegan Recipes Using Chives
Chives are high in flavonoid antioxidants, which are responsible for many health benefits. These antioxidants aid in the prevention of cancer, the improvement of heart health, and even the reduction of inflammation.
They also help to cleanse the body and improve skin health. Additionally, the fiber in them can aid digestion. Here I’ve shared some detailed health benefits of chives and vegan recipes using chives.
Health Benefits Of Chives
Chives are high in flavonoid antioxidants, responsible for many health advantages. These antioxidants aid in the prevention of cancer, the improvement of heart health, and even the reduction of inflammation.
They also help to cleanse the body and improve skin health. Additionally, the fiber in them can aid digestion.
1. Fight Cancer
The flavonoid antioxidants lutein and zeaxanthin, which we saw before, are known to protect against lung and oral cancers. Chives are also high in fiber, which aids in the prevention of colon cancer.
Like other members of the family, Chives contain allicin, an essential antioxidant linked to the prevention of breast cancer.
2. Protect Your Heart
Again, the allicin in chives gets the credit. It is an organosulfur that is known to aid in the reduction of cholesterol and blood pressure.
In the bloodstream, allicin releases nitric oxide, which decreases blood vessel stiffness and blood pressure. In addition, the quercetin in chives helps to prevent plaque buildup in the arteries.
3. Improve Bone Health
Chives are high in vitamin K, a mineral that is essential for bone health. This vitamin aids in the preservation of bone density and integrity. Vitamin K also helps to regulate cells, which helps to avoid bone demineralization.
This vitamin also aids in creating a protein called osteocalcin, which is necessary for bone mineral density maintenance.
4. Ease The Digestive Process
Chives aid in the removal of unwanted bacteria, yeast, and fungi from your intestinal tract, which could otherwise cause digestive problems.
The antibacterial properties of chives can aid in eliminating at least 30 Salmonella strains (which can cause intestinal distress).
Chives include a good amount of fiber and other essential nutrients, including niacin, thiamin, pantothenic acid, phosphorus, and zinc, all of which help digestion. This phytochemical mixture can also help with gastrointestinal discomfort.
5. Detoxify Your Body
Although there is little evidence to support this, some sites claim that the chlorophyll and vitamin K in chives help keep the blood clean.
Chives include minerals that may help to neutralize pollutants in the body. Chives' antimicrobial qualities may also help with the detoxification process.
6. Boost Immunity
Chives include a variety of phytochemicals that can help your immune system. Chives also contain trace levels of selenium, another vital mineral that boosts immunity.
Immune cells with low selenium levels may have trouble synthesizing proteins and transferring calcium.
Chives can also help your T-cells function better. They also protect against the common cold and flu. However, a study is scarce in this area.
Sulfuric components in chives, according to a study, assist in enhancing immunity. They also heal wounds faster in this manner.
7. Boost Vision
The antioxidants lutein and zeaxanthin found in chives help minimize oxidative stress and improve eyesight health. They also help to halt the progression of cataracts.
Chives also contain quercetin, which has been shown in trials to assist people with macular degeneration maintain their vision.
8. Beneficial During Pregnancy
Chives are high in folate, and we don't need to tell you how vital folate is during pregnancy. Folate is essential for a fetus's brain development, cell division and DNA synthesis.
Folic acid also aids in preventing birth abnormalities, particularly in newborns' brains and spinal cord.
9. Enhance Sleep And Mood
Chives are high in choline, an essential vitamin that promotes restful sleep. Furthermore, the folic acid in chives has been shown to increase the production of dopamine and serotonin, which are feel-good hormones that improve mood.
10. Have Excellent Antimicrobial Properties
Chives are antibacterial, antiviral, antifungal, and antibiotic. Chinese chives have antibacterial qualities, according to one study.
According to another study, Chinese chives had the highest antibacterial activity. Chives' antibacterial capabilities and vitamin C can kill hazardous germs. This combination is effective in the treatment of yeast infections.
11. Boost Skin Health
Chives are high in beta-carotene, an antioxidant that promotes skin health and brightness. It can also aid with acne, and vitamin C has antioxidant characteristics that can help with anti-aging.
It can aid in the reduction of fine lines and wrinkles, two of the most visible indications of aging.
For this, a chive face mask can be used. Apply a thin layer of chive puree on your face and leave it on for 30 minutes. Cleanse and pat dry your face before applying your favorite moisturizer.
12. Improve Hair Health
Though we have no hard evidence, several sources claim that chives can help with hair growth. They can stimulate blood flow to the scalp while also strengthening the hair roots. They may also help to avoid hair breakage.
A chive oil hair mask can also help with dull hair. Boil the chives for around 30 seconds before rinsing them in cold water. In a half-cup of olive oil, toss the chives. Make a purée and massage it into your scalp. Shampoo as usual after 30 minutes.
13. Prevent Birth Defects
Folic acid, another crucial component found in chives, is critical for expectant mothers who wish to safeguard their baby's proper growth.
Folic acid protects newborns from neural tube abnormalities, and this herb is a good source of folic acid for health-conscious women.
Vegan Recipes Using Chives
1. Lemon Pan-Fried Potatoes With Chive Pesto
Chive Pesto with Lemon Pan-Fried Potatoes. This is the ideal festive side dish. This recipe is gluten-free and vegan.
Prep time: 15 minutes | Cook time: 35 minutes | Total time: 50 minutes | Servings: 2
- The Little Potato Company potatoes: 2 pounds, quartered
- Fresh lemon juice: ⅓ cup
- Salt: 1½ teaspoons
- Butter: 3 tablespoons
Ingredients For The Chive Pesto
- Fresh chives: ½ cup, chopped
- Fresh parsley: ½ cup, chopped
- Slivered almonds: 2 tablespoons
- Garlic: 1 large clove
- Fresh lemon juice: 2 teaspoons
- Olive oil: 2 tablespoons
- Combine potatoes, lemon juice, salt, and butter in a Dutch oven or big pot. Bring to a boil over medium heat with just enough cold water to cover, then cook until potatoes are cooked, about 20-25 minutes. Cook until the pan is almost completely dry, then add the butter. Gently cook the potatoes until they are crispy and golden brown. Arrange a serving dish.
- Make the pesto while the potatoes are cooking. Finely chop the chives, parsley, almonds, and garlic in a food processor. While the mixer operates, slowly drizzle the remaining oil and lemon juice through the feed until thoroughly combined.
- Season with salt and pepper to taste.
- Drizzle chive pesto on top.
2. Vegan Chinese Chive Pies
The outside of these Chinese Chive Pies or Pockets is highly crispy, while the dough within is quite chewy. It has chives (of course), veggies, and vermicelli noodles!
They're wrapped in homemade wrappers; the fresh dough makes all the difference. Freshly prepared wrappers made from homemade dough are significantly chewier and less likely to come apart when filled with your favorite vegetables and noodles.
Prep time: 55 minutes | Cook time: 35 minutes | Total time: 1 hour 30 minutes | Servings: 12
Ingredients For The Dough
- Warm water: ¾ cup + 1 tablespoon
- All-purpose flour plus more for dusting: 2 cups
- Avocado or sunflower oil: 1 teaspoon
- Salt: ½ teaspoon
Ingredients For The Filling
- Dry vermicelli noodles: 100 g
- Chinese or garlic chives: 2 cups, chopped
- Carrot: 1 medium, shredded
- Shiitake mushrooms: 1 cup, sliced
- Soy sauce: 1-2 tablespoons or more to taste
- Chinese five-spice powder: ½ teaspoon
- Toasted sesame seeds: 1 tablespoon
- Sesame oil: ½ tablespoon
Ingredients For Cooking
- Water: 12 tablespoons – divided into 4 batches
- Neutral oil: 4 tablespoons – divided into 4 batches
- Fill the container halfway with warm water. Mix the flour and water with a wooden spoon or spatula. Mix the dough chunks with your hands. You can alternatively use a floured surface to transfer the dough mixture.
- For several minutes, knead the ingredients together. If the dough is too dry, a splash of water can be added. Knead the dough until it is slightly smooth and no longer adheres to your clean hand. Place the dough in the basin after shaping it into a ball.
- Allow the dough to rest for 30 minutes after covering it with a moist towel.
Method For Preparing The Filling
- Noodles should be cut into small 12-inch pieces. Drain and set aside any extra water. For the filling, prepare the remaining vegetables. In a large skillet, heat the oil over high heat. Add the chives, carrots, and mushrooms to the heated oil. Cook for 4-5 minutes over medium-high heat or until carrots are soft. Toss in the noodles.
- Combine the soy sauce, salt, five-spice powder, sesame seeds, and oil in a large mixing bowl. Season with salt and pepper to taste. Cook for 2-3 minutes over medium heat, stirring well with a wooden spoon or spatula.
Method For Rolling Out The Wrappers
- Fill a bowl with the filling and set it aside to chill while you prepare the wrappers. On your work surface, sprinkle some flour. Remove the dough from the bowl and knead it briefly.
- Cut the dough into 12 equal pieces. Each piece will weigh approximately 35 grams.
- Each piece of dough should be rolled or shaped into a ball.
- Place the wrappers on a tray and cover them with a dry cloth to keep the wrappers from drying out. The rest of the dough should be rolled out.
Method For Making The Pies
- Take a piece of wrapper that has been rolled out. Fill the middle with about 14-13% of the filling. Make sure the filler is compacted by pressing it down. Fold the dough in half and press the ends together to bind. You'll finish with a pie shape, but you may squeeze little wrinkles on the sides with your fingertips. Press the wrapper together tightly to prevent the filling from oozing out of the wrinkles.
- Rep this process around the pie until it's pleated all the way through. Rep with the remaining wrappers until you've made all of your pies! Set the pie back on the tray and cover it with a dry towel to prevent drying. When the pan is heated, add the pies and lightly push them down.
- Cook for 4-5 minutes over medium heat or until golden brown crust forms. Cook for another 4-5 minutes on the other side until golden brown.
- Make sure your pan's lid is ready. Carefully pour 3 tablespoons of water into the pan, using the lid as a shield, and then cover quickly.
- Allow it to cook in the steam for 5-6 minutes or until the water has evaporated. Remove the pies and continue the process with the remaining pies. Enjoy while it's still hot!
3. Vegan Spinach And Chive Pesto
Greens and herbs of all kinds are used in this dish! In the vast world of pesto, the possibilities are virtually limitless.
Prep time: 25 minutes | Cook time: 35 minutes | Total time: 1 hour | Servings: 8
- Fresh spinach: 2 cups, washed, stemmed and trimmed
- Fresh chives: ¼ cup
- Garlic: 1 clove, roughly chopped
- Pistachios: ¼ cup toasted
- Fine-grain sea salt: ½ teaspoon
- Extra virgin olive oil: ⅓ cup
- A squeeze of lemon juice
- In a food processor, combine spinach, chives, garlic, pistachios, and salt; drizzle olive oil over the top while the motor is running. Stop and scrape a few times to ensure all ingredients are well blended.
- Keep refrigerated in an airtight container until ready to use. Pesto can be stored for up to 5 months in the freezer.
4. Vegan Potato Salad With Chives
An easy vegan potato salad recipe: a delightful potato side dish that's even better with finely chopped chives or parsley. This is a must-try recipe!
Prep time: 55 minutes | Cook time: 35 minutes | Total time: 1 hour 30 minutes | Servings: 6
- Baby new potatoes: 600g; halve any larger ones
- White wine vinegar: 2 teaspoons
- Extra virgin olive oil: 2 teaspoons
- Vegan mayonnaise: 120g
- Dijon mustard: 1½ teaspoons
- Red onion: ½, finely chopped
- Capers: 2 teaspoons
- Fresh parsley: 2 tablespoons, chopped
- Fresh chives: 1-2 tablespoons, chopped
- Season the potatoes with salt and place them in a pan with cold water. Bring to a boil, then reduce to a low heat and cook, occasionally stirring, for 15-20 minutes or until the potatoes are tender. In a colander, drain and steam-dry for 5 minutes.
- If the skins are papery and peeling away, you can rub them out. Set aside to cool after tossing the potatoes with vinegar, olive oil, and a pinch of salt and pepper in a basin. Mix the mayonnaise, mustard, shallot, capers, and herbs (saving a little to garnish).
- Check the seasoning and add a pinch of salt or vinegar if necessary. Serve with the rest of the herbs sprinkled on top.
5. Tofu Stir Fry With Chives
This healthy Asian weekday supper recipe only calls for five ingredients, but don't be fooled by its simplicity; it's pretty tasty!
Prep time: 30 minutes | Cook time: 35 minutes | Total time: 1 hour 5 minutes | Servings: 5
- Garlic: 4 cloves, minced or sliced
- Bragg's Liquid Amino: 2 teaspoons, divided
- Dried mushroom powder: ⅛ teaspoon
- Chinese or garlic chives: 8 oz
- Extra-firm tofu: 14 oz
- Before you begin, place the tofu pieces in a colander and dry some moisture using paper towels. As a result, the amount of oil that pops when you start frying the tofu will be reduced.
- Drizzle olive oil into your skillet and cook for around 30 seconds on medium-high.
- Place all the tofu pieces in the skillet and cook for about 12 minutes until they are evenly browned. To prevent the tofu from sticking to the pan, lightly cover each piece with the hot olive oil on the frying side. The moisture in the tofu may cause the oil to explode, so be careful.
- Flip all the pieces over to let the other side fry after the first side finishes frying, using the exact directions in step 3. Drizzle one teaspoon of Bragg's Liquid Amino over the fried tofu and stir to uniformly coat it, then remove it from the frying pan and set it aside.
- Reduce to medium-low heat and add the garlic and chives. Cook, often stirring, for 5 minutes or until all the chives soften. Return the tofu to the pan with the garlic and chives, then add the dried mushroom powder and the remaining teaspoon of Bragg's Liquid Amino.
- To ensure that everything is evenly coated, give it a good stir. Remove from the heat and set aside 5 minutes to cool before serving with rice or quinoa.
6. Vegan Chive Pockets
Crispy on the outside, these vegan chive pockets are loaded with a flavourful interior of chives, mung bean noodles, shiitake mushrooms, and tofu!
Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes | Servings: 6
Ingredients For The Dough
- All-purpose flour: 200g
- Hot water: 120ml
- Salt: 1 pinch
Ingredients For The Filling
- Chives: 100g
- Tofu + a pinch of turmeric for colour: 115g
- Tofu puffs: 30g
- Black salt: ¼ teaspoon
- Ginger: 2 teaspoons
- Mung bean noodles: 20g
- Mushroom sauce: 1 tablespoon, rehydrated
- Sea salt: ½ teaspoon
- Sugar: ½ teaspoon
- Chinese five-spice: ¼ teaspoon
- In a mixing bowl, combine flour, salt, and boiling water in a mixing bowl with chopsticks. Then knead till you have a nice dough (10 minutes). Cover and set aside for 30 minutes. Mung bean noodles should be soaked for 10 minutes before cutting with scissors. Chop the shiitake mushrooms finely.
- Chop the chives into ¼-inch pieces. Mash the tofu and sauté it over medium-high heat. Until slightly dried out, add black salt, salt, and a bit of turmeric for colour. Toss the tofu, chives, mushrooms, and all the seasonings into the bowl with the noodles. Mix until everything is well combined.
- Cut the dough into eight pieces. Flatten and roll into a disk about 4-5 inches in diameter. Fill the middle with 2-3 tablespoons of filling, then bring the edge of one side to the other and pinch to seal.
Method To Cook
- In a pan, drizzle a thin coating of oil.
- Place the pockets in the pan and cook until brown, about 2-3 minutes.
- Cook for another 1-2 minutes or until lightly browned.
- Add 4-5 tablespoons of water (depending on the pan size). Cook for 3-4 minutes with a cover on top. Uncover the skillet, flip the pockets, and cook until the pockets are golden brown and the water has disappeared.
Fresh chives can be stored at room temperature for four to six days if used within that time frame. If you store your chives in the refrigerator, they will stay crisp for ten to fourteen days.
Frozen chives can be kept for four to six months in the freezer. You may visit my chives gardening blog if you want to grow this useful herb in your small spaces.
I trust you enjoyed this article about the 6 Most Popular Vegan Recipes Using Chives. Please stay tuned for more blog posts to come shortly. Take care!
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