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Marissa Livoti

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All 3 tofu scramble recipes in a bowl

3 Ways to Make Tofu Scramble: Italian, Southwest, and Loaded Veggie

Tofu scramble is the ultimate plant-based breakfast staple! It’s high in protein, packed with flavor, and completely customizable. Whether you love bold spices, Italian herbs, or a veggie-packed dish, there’s a tofu scramble for everyone. In this post, I’ll walk you through three delicious variations: Italian Tofu Scramble, Southwest Tofu Scramble, and Loaded Veggie Tofu Scramble. Watch my YouTube video to see step-by-step instructions on how to prepare each recipe!

Italian Tofu Scramble

This Italian-inspired tofu scramble is bursting with Mediterranean flavors, making it a perfect savory breakfast or brunch option. The combination of tomatoes and Italian seasoning gives it a rich, herby taste that pairs wonderfully with toasted gluten-free bread or roasted potatoes.

To make this scramble, medium-firm tofu is crumbled and sautéed with turmeric, garlic powder, and onion powder. Sun-dried tomatoes and spinach can be added for a pop of flavor and color, while a sprinkle of nutritional yeast enhances the dish with a cheesy, umami taste. A drizzle of balsamic glaze takes it to the next level!

View this recipe.

Southwest Tofu Scramble

If you love bold and smoky flavors, this Southwest tofu scramble is for you! This version is seasoned with chili powder, cumin, and smoked paprika, creating a hearty and flavorful breakfast that pairs well with tortillas, avocado, and salsa.

The tofu is crumbled and cooked with green onions, bell peppers, and black beans, making it both satisfying and nutritious. Add a squeeze of lime juice to brighten up the flavors or add a handful of fresh cilantro for a refreshing touch. Serve it in a breakfast burrito or on a plate with crispy hash browns!

View this recipe.

Loaded Veggie Tofu Scramble

For those who love their breakfasts loaded with fresh veggies, this tofu scramble is the perfect choice! Packed with broccoli, mushrooms, tomatoes, bell peppers, and spinach, it’s a nutrient-dense meal that keeps you energized throughout the day.

This scramble starts with a base of steamed onions followed by a colorful mix of vegetables. The tofu is crumbled in and seasoned with turmeric, garlic powder, and onion powder. It’s a great way to use up any leftover veggies in your fridge while creating a delicious and satisfying breakfast! Get the full recipe here.

View this recipe.

No matter which version you choose, tofu scramble is an easy and delicious way to start your day! Each of these recipes offers a unique twist, from classic Italian flavors to bold Southwest spices and nutrient-packed veggie goodness. Watch my YouTube video to see how I prepare them, and let me know in the comments which one is your favorite!

Pumpkin Black Bean Stew in plated to serve

Cozy Vegan Pumpkin Sweet Potato Bean Stew

Looking for a comforting, hearty meal that’s perfect for fall? This Vegan Pumpkin Sweet Potato Bean Stew is packed with flavor and loaded with wholesome ingredients. With sweet potatoes, pumpkin puree, black beans, and a blend of warming spices, this stew is the ultimate cozy meal that’s both vegan and gluten-free. Whether you’re prepping it for a week of meals or making it for a family dinner, this stew is sure to satisfy!

I’ve provided two easy ways to make this delicious stew—on the stovetop or in the Instant Pot. Both methods are simple and straightforward, with step-by-step instructions available below. The stovetop version simmers gently on the burner, while the Instant Pot option gives you a quick, hands-off approach, making it perfect for busy weeknights. Whichever method you choose, this stew will turn out rich and flavorful!

The combination of pumpkin and sweet potatoes makes this stew a fall favorite. Pumpkin adds a creamy, slightly sweet element, while sweet potatoes bring a hearty texture that holds up well during cooking. Together, they create a naturally sweet and savory balance, making this stew perfect for warming up on those cool autumn nights. Plus, the vibrant colors and flavors of the vegetables just scream “fall.”

If you prefer a soupier consistency, you can easily transform this stew into a soup! Just add an extra cup or two of vegetable broth and toss in an additional can of black beans for more protein and texture. The extra broth will create a thinner, more comforting soup that’s perfect for serving with crusty bread or even over rice.

To make this recipe even easier, I like to use a few of my favorite kitchen tools that help streamline the process. First up is my WÜSTHOF Gourmet 16-Piece Knife Block Set, which makes chopping all the vegetables a breeze. For the Instant Pot version, I highly recommend using an Instant Pot to get the stew ready in no time. When it comes to meal prep, I store my stew in these Pyrex Containers and 16 oz. pint containers for easy reheating. I also love my Electric Kettle for quickly boiling water to dissolve my go-to Vegetable Broth Cubes, and of course, my Measuring Cup Set to get all the ingredient proportions just right!

Pumpkin Sweet Potato Bean Stew

This hearty and flavorful stew is perfect for cozy fall and winter days. Packed with sweet potatoes, black beans, and warm spices, it's a nourishing meal that’s both gluten-free and vegan.
Print Recipe Pin Recipe
Total Time 30 minutes
Course Stew
Cuisine American
Servings 6

Equipment

  • 1 Instant Pot

Ingredients
  

  • 1 cup white onion diced
  • 1 cup carrots diced
  • 1 cup sweet peppers diced
  • 4 cups sweet potatoes or 2 medium, peeled and cubed
  • 2 tbsp minced garlic
  • 1 tsp salt
  • 1/2 tsp ground ginger
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp ground turmeric
  • 2 15 oz. can black beans drained and rinsed
  • 1 14 oz. can diced tomatoes with juice
  • 1 15 oz. can organic pumpkin puree
  • 3 cups vegetable broth
  • 1 15 oz. can coconut milk

Instructions
 

Stove Top

  • In a large pot, heat olive oil over medium heat. Add onions, sweet peppers, carrots, and garlic. Sauté for 5-6 minutes until vegetables soften.
  • Stir in salt, ginger, coriander, smoked paprika, thyme, and turmeric. Cook for 1 minute until fragrant.
  • Add black beans, pumpkin puree, diced tomatoes (with juice), sweet potatoes, and vegetable broth.
  • Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 20 minutes until sweet potatoes are tender.
  • Remove the lid and stir in coconut milk. Allow the stew to simmer until heated through. Adjust seasoning to taste if needed.
  • Serve warm and enjoy!

Instant Pot

  • Prep the sweet peppers, garlic, onions, sweet potatoes, and carrots. Rinse the black beans.
  • Set Instant Pot to sauté mode. Heat olive oil and add garlic and onions. Sauté for 5 minutes until softened.
  • Add sweet peppers and carrots, sautéing for another 3 minutes. Stir in salt, ginger, coriander, smoked paprika, thyme, and turmeric.
  • Turn off the Instant Pot. Add black beans, pumpkin puree, diced tomatoes (with juice), sweet potatoes, and vegetable broth. Stir to combine.
  • Secure the lid, and set Instant Pot to high pressure for 7 minutes. Allow a natural release for 10 minutes, then manually release any remaining pressure.
  • Once the pressure is released, remove the lid and stir in the coconut milk. The stew will thicken over time, but you can also add rice if you'd like a thicker consistency.
  • Serve or store in containers. Refrigerate for up to 3 days or freeze for later.
Keyword Black Beans, Pumpkin

I hope you give this Pumpkin Sweet Potato Bean Stew a try! It’s a flavorful, nourishing meal that’s perfect for any time of year, but especially great during the cooler months. If you do make it, leave a comment below and let me know how it turned out. I’d love to hear your thoughts and any tweaks you made to the recipe! Enjoy!

Loaded Veggie Tofu Scramble in a bowl

Quick & Easy Loaded Veggie Tofu Scramble: Vegan & Gluten-Free

Looking for a delicious, protein-packed breakfast that’s both vegan and gluten-free? This loaded veggie tofu scramble is the perfect way to start your day! Packed with vibrant veggies and flavorful spices, it’s a nutritious and satisfying alternative to traditional scrambled eggs. Whether you’re meal prepping for the week or whipping up a quick weekend brunch, this recipe is a go-to for a hearty and healthy meal.

For this recipe, I like to use medium or soft tofu blocks. Using a softer tofu gives it that fluffy, egg-like consistency that’s just perfect for a scramble. The texture is light and airy, making every bite deliciously satisfying. I always try to buy organic tofu whenever possible to ensure I’m getting the best quality and avoiding any unwanted additives.

Pressing tofu is an essential step to achieve the perfect texture, and I highly recommend using a tofu press to get the job done efficiently. A large press, like this one I use for blocks weighing 12-16 oz, makes the process quick and easy: Large Tofu Press. Removing excess moisture allows the tofu to absorb all the amazing flavors you’re about to add!

One of the best things about this recipe is its versatility—almost all the ingredients can be swapped to suit your preferences or dietary needs. Not a fan of broccoli? Try zucchini or asparagus instead. Want to add more protein? Toss in some chickpeas or black beans. You can even swap spinach for kale or arugula for a different flavor profile. The possibilities are endless, so feel free to get creative!

To make this recipe as easy and enjoyable as possible, I rely on some of my favorite kitchen tools. Here’s what I use: Anolon Advanced Home Hard Anodized Nonstick Pots and Pans for even cooking, my go-to Tofu Press to get the perfect texture, and the WÜSTHOF Gourmet 16-Piece Knife Block Set for effortless chopping. These tools make prepping and cooking a breeze, ensuring a smooth process every time.

Loaded Veggie Tofu Scramble in a bowl

Quick & Easy Loaded Veggie Tofu Scramble

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Breakfast
Servings 6

Equipment

  • 1 3-quart saucepan with lid
  • 1 tofu press

Ingredients
  

  • 1 cup white mushrooms chopped
  • 1 cup sweet peppers chopped
  • 1/2 cup green onions chopped
  • 1 cup plum tomatoes chopped
  • 1/2 cup fresh spinach chopped
  • 1 cup broccoli chopped
  • 16 oz. medium firm tofu block pressed
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp turmeric
  • 1/4 cup water
  • salt and pepper to taste

Instructions
 

  • Prepare the Tofu: Press the tofu block for 15-30 minutes to remove excess moisture. Once pressed, pat it dry and crumble it into a bowl.
  • Chop the Veggies: Clean and chop the green onions, sweet peppers, mushrooms, tomatoes, broccoli, and spinach.
  • Season the Tofu: Add garlic powder, onion powder, and turmeric to the crumbled tofu. Mix well until evenly coated.
  • Sauté the Veggies: Heat a nonstick pan over medium-high heat and add 1/4 cup of water. Toss in the green onions, mushrooms, sweet peppers, and broccoli. Cook for a few minutes until they begin to soften.
  • Add More Veggies: Stir in the fresh tomatoes and spinach, mixing everything together.
  • Combine with Tofu: Add the seasoned tofu to the pan and cook until all the liquid has evaporated and the tofu is heated thoroughly.
  • Serve and Enjoy: Serve immediately with your favorite gluten-free toast or wrapped in a tortilla. Add salt and pepper to taste for the perfect finishing touch.

Notes

Tips:
  • For an extra kick, add a pinch of smoked paprika or nutritional yeast.
  • Store leftovers in an airtight container for up to 3 days.
  • Perfect as a filling for wraps burritos, or as a topping for breakfast bowls.
Keyword Tofu

I hope you give this loaded veggie tofu scramble a try! It’s a wholesome, delicious, and customizable meal that’s perfect for any time of day. If you do, I’d love to hear how it turned out—leave a comment below and let me know what substitutions you made and how you enjoyed it!

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Southwest Tofu Scramble on a plate with wrap

Southwest Tofu No Egg Scramble: A Bold and Flavorful Vegan Breakfast

If you’re on the lookout for a hearty, flavorful breakfast or brunch option, this vegan and gluten-free Southwest Tofu Scramble is a must-try. Packed with vibrant veggies, protein-rich tofu, and a perfect blend of spices, this dish delivers bold southwestern flavors in every bite. Whether you’re new to plant-based eating or a seasoned pro, this recipe is simple, satisfying, and perfect for sharing with family or friends. Let’s dive into how you can make this dish your own!

For this recipe, I like to use medium or soft tofu blocks. The softer tofu creates a fluffy, egg-like consistency that’s ideal for scrambles. It’s an excellent substitute for traditional eggs while maintaining a light and airy texture. I always opt for organic tofu to ensure I’m choosing a high-quality, non-GMO product that aligns with my values and nutritional goals.

To achieve perfectly pressed tofu, I recommend using a tofu press, like the Large Press. It’s designed to handle tofu blocks weighing 12-16 ounces and is incredibly easy to use. Pressing the tofu removes excess moisture, ensuring it absorbs all the delicious seasonings and doesn’t end up soggy in your scramble. If you’ve been skipping this step, trust me—it’s a game-changer!

The ingredients in this recipe combine to create the ultimate southwest flavor profile. Sweet peppers, green onions, black beans, and corn bring a variety of textures and tastes, while the seasoning blend of paprika, chili powder, oregano, and turmeric ties it all together beautifully. The addition of dairy-free Mexican-style cheese makes the dish indulgent and satisfying. Plus, this scramble is a fantastic meal prep option. Store leftovers in the fridge, and you’ll have a delicious breakfast or lunch ready to go for the next couple of days.

I’m always excited to share the tools that make my cooking process smooth and enjoyable. For this recipe, I used my Anolon Advanced Home Hard Anodized Nonstick Pan, which ensures even cooking and an easy cleanup. To press the tofu, I relied on my trusted tofu press. And when it comes to chopping veggies, my go-to is the WÜSTHOF Gourmet 16-Piece Knife Block Set. These tools have become staples in my kitchen and elevate every recipe I make.

Southwest Tofu Scramble on a plate with wrap

Southwest Tofu No Egg Scramble Recipe

Perfect for weekend brunches or meal prep, this recipe features fluffy tofu, vibrant veggies, and dairy-free cheese for a satisfying dish everyone will love.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Servings 4 people

Equipment

  • 1 3-quart saucepan with lid

Ingredients
  

  • 1 cup sweet peppers
  • 1 cup green onions
  • 1 cup corn
  • 1 cup black beans
  • 1/2 cup black olives sliced in halves
  • 1 cup dairy free Mexican cheese
  • 16 oz. medium-firm tofu
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1/2 tsp turmeric

Instructions
 

  • Press the Tofu: Press the tofu block for 15-30 minutes to remove excess moisture.
  • Prepare Vegetables: Clean and chop the green onions and sweet peppers.
  • Crumble Tofu: Pat the pressed tofu block dry, then crumble it into a bowl.
  • Season the Tofu: Add the garlic powder, onion powder, oregano, paprika, chili powder, and turmeric to the tofu. Mix until evenly coated.
  • Cook the Vegetables: Heat a nonstick pan over medium-high heat. Add ¼ cup water, then toss in the green onions and sweet peppers. Cook for a few minutes until softened. Add the corn and cook for an additional 2-3 minutes.
  • Cook the Tofu Mixture: Add the seasoned tofu mixture to the pan. Stir well and cook until the liquid has evaporated.
  • Add Beans and Olives: Stir in the black beans and black olives until evenly combined.
  • Melt the Cheese: Sprinkle the dairy-free Mexican cheese over the mixture. Cover the pan with a lid for 1-2 minutes to allow the cheese to melt.
  • Serve immediately with toast or in a wrap. Add salt and pepper to taste.

Notes

  • For a spicier kick, add a pinch of cayenne pepper or red chili flakes.
  • This dish is great as a meal prep option! Store in an airtight container in the refrigerator for up to 3 days.
  • Pair with avocado slices or salsa for extra flavor.
Keyword Tofu

I hope you give this Southwest Tofu Scramble a try! It’s a versatile, flavorful dish that’s perfect for any time of the day. Whether you’re enjoying it fresh off the stove or reheating it for a quick meal, it’s sure to satisfy. Let me know how it turns out by leaving a comment below. Happy cooking!

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Italian Tofu Scramble plated to eat

Vegan Italian Tofu No Egg Scramble Recipe

Looking for a breakfast recipe that’s flavorful, satisfying, and totally plant-based? This Italian Tofu Scramble checks all the boxes! Packed with fresh tomatoes, gooey dairy-free mozzarella, and aromatic Italian seasoning, it’s a dish that brings bold flavors to your table. Whether you’re enjoying it solo or wrapping it up for breakfast on the go, this tofu scramble is a must-try. Bonus: It’s vegan, gluten-free, and incredibly easy to make.

For this recipe, I like to use medium or soft tofu blocks. Why? Because the softer texture creates that fluffy, egg-like consistency that’s perfect for a scramble. Medium tofu strikes the right balance—it’s sturdy enough to hold together while still being soft and creamy. If you’ve only tried firm tofu for cooking, this recipe will show you a whole new side of this versatile ingredient.

When it comes to preparing tofu, having the right tools makes all the difference. I recommend using a large tofu press for blocks weighing 12-16 ounces, like this one: Large Press. It efficiently removes excess moisture, allowing the tofu to soak up all those delicious seasonings. Pressing tofu might seem like an extra step, but trust me, it’s worth it for the flavor and texture boost.

Here’s what you’ll need to make this recipe: 16 ounces of medium-firm tofu, fresh diced plum tomatoes, dairy-free mozzarella, Italian seasoning, garlic powder, onion powder, and a pinch of turmeric for that golden color. The turmeric not only adds color but also enhances the dish’s depth of flavor. You’ll also need a bit of water to cook the tomatoes before adding the tofu mixture.

To bring this recipe to life, I rely on a few trusty kitchen tools that make cooking a breeze. My go-to nonstick pan is from the Anolon Advanced Home Hard Anodized Nonstick Pots and Pans set; it ensures nothing sticks and cleanup is effortless. A tofu press is essential for prepping the tofu, and my WÜSTHOF Gourmet 16-Piece Knife Block Set keeps chopping the tomatoes quick and precise. Investing in quality tools not only saves time but also makes the cooking process much more enjoyable.

Italian Tofu Scramble on a plate with wrap

Italian Tofu Scramble Recipe

This Italian tofu scramble is packed with flavor, super easy to make, and perfect for breakfast, lunch, or dinner. Enjoy it on its own, with toast, or wrapped up for an easy breakfast on the go!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Breakfast
Servings 6

Equipment

  • 1 3-quart saucepan with lid

Ingredients
  

  • 1 16 oz. medium-firm tofu pressed
  • 1 cup fresh diced tomatoes plum
  • 1 cup dairy free mozarella shreds
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp turmeric
  • 1 tsp Italian Seasoning
  • 1/4 cup water

Instructions
 

  • Press the Tofu: Place the tofu block in a tofu press to remove excess moisture. Leave it in the press for 15 to 30 minutes, depending on how firm you like it.
  • Prepare the Tomatoes: While the tofu is pressing, dice your fresh tomatoes. Plum tomatoes work best for their meaty texture.
  • Crumble the Tofu: Pat the pressed tofu dry with a paper towel. Crumble it into small, bite-sized pieces that resemble scrambled eggs.
  • Season the Tofu: Add Italian seasoning, garlic powder, onion powder, and turmeric to the crumbled tofu. Mix until evenly coated.
  • Cook the Tomatoes: Heat a nonstick pan over medium-high heat. Add 1/4 cup of water and toss in the diced tomatoes. Cook for a few minutes until they soften and release their juices.
  • Cook the Tofu Mixture: Add the seasoned tofu to the pan with the tomatoes. Stir everything together and cook until the liquid has evaporated.
  • Add the Cheese: Sprinkle a generous cup of dairy-free mozzarella over the tofu mixture. Cover the pan and let the cheese melt beautifully.
  • Serve your Italian tofu scramble immediately. It’s perfect on its own, with toast, or wrapped up for an easy breakfast on the go. Add salt and pepper to taste if desired.

Notes

Tofu Type: Medium or soft tofu blocks are ideal for this recipe as they create a fluffy, egg-like consistency.
Variations: This is one of many ways to make tofu scramble. Check out my other tofu scramble recipes for more inspiration!
Keyword Tofu

I hope you’ll give this Italian Tofu Scramble recipe a try! It’s a delicious way to start your day with something hearty and nutritious. Don’t forget to leave a comment below and let me know how it turned out for you. If you make any creative tweaks, I’d love to hear about those too. Happy cooking!

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Vegan Gluten Free Meal Prep Episode 4

Simplify Your Week with Vegan Gluten-Free Weekly Meal Prep – Episode 4

Meal prepping is a cornerstone of my weekly routine, especially during the fall and winter months. Each Sunday, I set aside time to prepare hearty soups, stews, and a versatile dish that doubles as a main or filling. This ritual not only keeps my family and me nourished but also simplifies weekday meals. Today, I’m excited to share three recipes that embody the cozy, gluten-free vegan flavors of the season: Pumpkin Sweet Potato Bean Stew, Vegan Broccoli Cheese Soup, and a versatile Vegan Burrito Filling Mixture.

Pumpkin Sweet Potato Bean Stew

Nothing says autumn like the comforting blend of pumpkin and sweet potato. This Pumpkin Sweet Potato Bean Stew is a hearty dish filled with fiber-rich beans, tender chunks of sweet potato, and a creamy pumpkin base. Seasoned with warm spices, it’s perfect for chilly evenings when you crave something nourishing yet satisfying. The stew pairs beautifully with gluten-free bread or rice, making it a versatile addition to your meal prep repertoire.

What I love most about this recipe is its simplicity. With minimal chopping and straightforward ingredients, it comes together effortlessly on the stovetop. Plus, the flavors only get better with time, so it’s ideal for prepping ahead. Get the full recipe here.

Vegan Broccoli Cheese Soup

Craving a creamy soup with a cheesy kick? This Vegan Broccoli Cheese Soup delivers all the comfort without any dairy. Featuring a velvety cashew-based sauce and perfectly cooked broccoli florets, this soup is rich, flavorful, and surprisingly light. It’s a family favorite, perfect for a cozy lunch or dinner alongside a gluten-free baguette.

Preparing this soup on the stovetop allows the flavors to meld beautifully. The key is to blend the cashew cheese sauce until it’s ultra-smooth and to simmer the broccoli just right to maintain its tender-crisp texture. If you’re looking for a way to add greens to your meal prep, this recipe is a must-try. Get the full recipe here.

Vegan Burrito Filling Mixture

Versatility is the name of the game with this Vegan Burrito Filling Mixture. Packed with hearty beans, seasoned rice, and a medley of spices, this dish can be used for burritos, bowls, tacos, or even as a topping for baked potatoes. It’s a meal prep hero that saves time and satisfies cravings.

This stovetop recipe is quick to whip up and incredibly adaptable. Whether you want to add more veggies or adjust the spice level, the options are endless. I love portioning it into glass containers for an easy grab-and-go meal throughout the week. Get the full recipe here.

Meal prepping doesn’t have to be complicated. With these three recipes in your rotation, you’ll have a variety of flavors and textures to enjoy throughout the week. Whether you’re savoring the creamy comfort of Broccoli Cheese Soup, the hearty warmth of Pumpkin Sweet Potato Bean Stew, or the versatility of the Vegan Burrito Filling Mixture, each dish brings something special to your table.

I’d love to hear about your meal prep successes or any creative twists you’ve added to these recipes. Let me know in the comments below how these dishes have inspired your own gluten-free vegan journey!

Hearty Vegan Burrito Filling Recipe: Instant Pot & Stovetop Options for Perfect Gluten-Free Meals

How to Make a Hearty Vegan Burrito Filling Mixture

Looking for a flavorful, protein-packed vegan recipe that’s also gluten-free and perfect for meal prep? Look no further! My Vegan Burrito Filling Mixture is loaded with vibrant veggies, hearty black beans, and perfectly cooked rice, all seasoned with classic Mexican-inspired spices. It’s a simple, one-pot wonder that works for weeknight dinners, lunches on the go, or even as a party dish. Trust me, this recipe will be a new staple in your kitchen!

Instant Pot and Stovetop Options

I know everyone’s kitchen setup is different, so I’ve included both Instant Pot and stovetop instructions below. If you love the convenience of set-it-and-forget-it cooking, the Instant Pot version is for you. For those who prefer a more traditional approach, the stovetop recipe delivers equally delicious results with a bit of hands-on care. No matter which method you choose, the end result is a hearty, satisfying dish that’s sure to please.

What Makes a Burrito, Well, a Burrito?

A traditional burrito is all about the balance of textures and flavors. You’ve got your hearty base, usually beans and rice, paired with fresh veggies, tangy salsa, creamy sour cream, and a touch of spice. The magic happens when these elements come together in a soft tortilla wrap. While the classic burrito often includes meat or dairy, this plant-based version proves that you don’t need animal products to create something equally satisfying and delicious.

Versatility at Its Best

The best part about this Vegan Burrito Filling Mixture? It’s incredibly versatile. Sure, you can wrap it up in a gluten-free tortilla for the perfect burrito, but that’s just the beginning. It also makes an amazing rice bowl—just spoon it over your favorite grains and top with shredded lettuce, vegan sour cream, guacamole, and a drizzle of hot sauce. Or, serve it as a filling for taco night or even as a side dish for a larger spread. The possibilities are endless!

My Favorite Supplies for This Recipe

To make this recipe as easy and seamless as possible, I rely on a few key tools and ingredients that I swear by. Here are my go-to products:

Hearty Vegan Burrito Filling Mixture

Flavor-packed, protein-rich, and incredibly versatile, this gluten-free vegan burrito filling will become your new favorite meal prep staple! Whether you're an Instant Pot pro or a stovetop traditionalist, this recipe has you covered. Get ready to create a satisfying, crowd-pleasing dish in no time!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 12

Equipment

  • 1 Instant Pot
  • 1 Soup Pot

Ingredients
  

Mixture

  • 1 cup white onion diced
  • 2 cups sweet peppers diced
  • 1 15 oz. can black beans drained and rinsed
  • 2 cups parboiled rice, short grain rinsed
  • 2 cups corn can or frozen
  • 1 cup fresh kale finely chopped
  • 16 oz. mild salsa
  • 3 cups water
  • 1 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1 tsp salt

Serving

  • 1 package gluten-free tortillas
  • 2 cups shredded lettuce
  • 1 package vegan sour cream
  • 1 package guacamole
  • hot sauce optional
  • jalapeno slices optional

Instructions
 

Instant Pot Method

  • Prep:
    1. Chop the onions and sweet peppers.
    2. Mince the garlic.
    3. Drain and rinse the black beans.
    4. Rinse the rice thoroughly.
    5. Finely chop the kale.
  • Sauté:
    1. Press "Sauté" on the Instant Pot and add ¼ cup of water.
    2. Add the onions, sweet peppers, and minced garlic. Cook for 2-3 minutes, stirring, until softened.
  • Season:
    1. Sprinkle in cumin, chili powder, paprika, and salt. Stir to coat the vegetables.
  • Add Ingredients:
    1. Turn off the sauté function.
    2. Add water, black beans, salsa, rice, corn, and kale. Stir well to combine.
  • Cook:
    1. Close the lid and set the Instant Pot to high pressure for 24 minutes.
    2. Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.
    3. Stir the mixture to combine.
  • Serve:
    1. Assemble your burritos with gluten-free tortillas, shredded lettuce, vegan sour cream, guacamole, and optional hot sauce or jalapeños.

Stovetop Method

  • Prep:
    1. Follow the same preparation steps as the Instant Pot method.
  • Sauté:
    1. Heat a large pot or skillet over medium heat and add ¼ cup of water.
    2. Sauté the onions, sweet peppers, and minced garlic for 3-4 minutes until softened.
  • Season:
    1. Stir in cumin, chili powder, paprika, and salt. Mix well to coat the vegetables.
  • Add Ingredients:
    Add rinsed rice, black beans, corn, kale, salsa, and water. Stir to combine.
  • Cook:
    1. Bring the mixture to a boil, then reduce heat to low.
    2. Cover and simmer for 20-25 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
  • Finish and Fluff:
    1. Remove from heat and let sit covered for 5 minutes.
    2. Fluff with a fork before serving.
  • Serve:
    1. Enjoy burritos or rice bowls with your favorite toppings!
Keyword Burrito

Try It and Share Your Thoughts!

I hope you give this Vegan Burrito Filling Mixture a try! Whether you’re meal prepping for the week or whipping up a quick dinner, it’s a recipe you’ll love coming back to. Let me know in the comments how you served it and what toppings you chose—I’d love to hear your ideas! Don’t forget to share this recipe with your fellow vegan foodies and tag me if you post your creations on social media. Enjoy!

What I Ate Gluten-Free Vegan at the Grand Canyon

What I Ate Gluten-Free Vegan at the Grand Canyon

The Grand Canyon isn’t just a bucket-list destination for stunning views; it also offers unique dining experiences for those of us navigating special diets. As a gluten-free vegan, I was thrilled to explore how this iconic national park could accommodate my dietary needs. On our honeymoon, we stayed right on the canyon rim at the historic El Tovar Hotel, and its 4-star dining room turned out to be the culinary highlight of our trip.

Here’s a breakdown of what I ate and my honest thoughts about the experience!

Staying at the El Tovar Hotel

Built in 1905, the El Tovar Hotel combines rustic charm with a rich history. We were fortunate to book a room with a view of the canyon, which added so much to the magic of our honeymoon. Waking up to the sun rising over the Grand Canyon from our window is something I’ll never forget.

But let’s get to the food! The El Tovar Hotel boasts a fine-dining restaurant that caters to various dietary needs, including gluten-free and vegan. While the options are limited, the staff was accommodating and knowledgeable, making the experience enjoyable.

Dinner at the El Tovar Dining Room

The restaurant’s ambiance was warm and inviting, with a classic and slightly dark rustic vibe that perfectly complemented the surrounding landscape.

To start, I treated myself to a refreshing Black Cherry White Claw. It was light, fizzy, and the perfect way to unwind after a day of exploring the canyon. My husband enjoyed the complimentary bread basket, which looked amazing but wasn’t gluten-free, so I had to pass.

For our main course, we both ordered the stuffed portabella mushroom, a seasonal special that was gluten-free and vegan. The dish included a marinated mushroom cap filled with a mix of red peppers, onions, and a balsamic glaze, served alongside a rice pilaf and fresh green beans. While the presentation was beautiful and the ingredients fresh, the strong vinegar taste of the balsamic glaze overpowered the other flavors. If you’re a fan of bold, tangy flavors, this dish might be for you, but it wasn’t my favorite.

Dessert Delight

Dessert saved the meal! I ordered a simple yet delightful lemon sorbet that was absolutely perfect. It was light, refreshing, and the ideal palate cleanser after a rich main course. If you’re dining at El Tovar, this dessert is a must-try, especially if you’re gluten-free vegan.

A Grand Finale

We ended our Grand Canyon adventure with a breathtaking helicopter ride over the canyon. Seeing this natural wonder from above was the perfect way to cap off our visit.

While the dining experience at El Tovar wasn’t flawless, I appreciated the effort to accommodate gluten-free vegan options in such a remote location. I highly recommend the hotel and restaurant for anyone visiting the Grand Canyon. The combination of historic charm, iconic views, and decent plant-based options makes it a worthwhile experience.

Have you dined at the El Tovar or explored other vegan options at the Grand Canyon? Let me know in the comments!

Vegan Gluten-Free Broccoli Cheese Soup: Cozy & Creamy

Nothing says comfort quite like a warm bowl of broccoli cheese soup—especially when it’s plant-based, gluten-free, and packed with healthy veggies! This Vegan Broccoli Cheese Soup is rich, creamy, and easy to make, with simple ingredients and minimal prep. Whether you’re using an Instant Pot or cooking on the stovetop, this recipe brings a dairy-free version of a classic favorite right into your kitchen. Below, I’ll walk you through both methods, so you can enjoy this cozy soup however you like!

One of the key ingredients that gives this soup its signature “cheesy” flavor is nutritional yeast. Nutritional yeast is a pantry staple for vegan cooking because of its nutty, savory taste that mimics cheese, all while being packed with B vitamins. In this recipe, it blends beautifully with potatoes and cashew milk to create a smooth, cheesy broth that’s both rich and satisfying. The result is a creamy, comforting soup without any dairy or gluten—perfect for those with dietary restrictions or simply looking to eat more plant-based meals.

You’ll also love how versatile this recipe is! Fresh broccoli is ideal, but if you’re short on time, feel free to use a frozen steamer bag of broccoli instead. You can steam it in the microwave according to package instructions and add it directly to the soup, saving you the hassle of chopping and cooking fresh broccoli. Alternatively, you can steam frozen or fresh broccoli on the stovetop if you prefer. Both methods work perfectly and make this recipe adaptable to whatever you have on hand.

For this recipe, I use a few kitchen tools that make cooking and prepping a breeze. My Instant Pot here is essential for quick and hands-off cooking, while my Pyrex measuring cup bundle here helps me keep portions accurate and ready to go. I also store extra soup in these 16 oz. pint containers here for easy fridge storage. For the broth, I dissolve vegetable cubes using an electric kettle here, which saves time. The vegetable broth cubes here add a rich, savory base, and my measuring cup set here keeps everything organized. And for chopping, I rely on my Ninja BN601 Food Processor here and the WÜSTHOF Gourmet Knife Set here for precise cuts. These are all Amazon Affiliate links, which means I earn a small commission if you use them, at no additional cost to you!

Vegan Dairy-Free Broccoli Cheese Soup

Warm up with this creamy, plant-based, and gluten-free Broccoli Cheese Soup! Easy to make in the Instant Pot or on the stovetop, it’s the perfect comfort food for any day.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 5

Equipment

  • 1 Instant Pot
  • 1 Blender

Ingredients
  

  • 1 cup white onion diced
  • 2 cups carrots diced
  • 1 cup celery diced
  • 2 cups white potatoes peeled and diced
  • 1 tbsp minced garlic
  • 3 cups steamed broccoli chopped
  • 3 cups vegetable broth
  • 1/2 cup nutritional yeast
  • 1/2 tsp dried thyme
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1 cup cashew milk

Instructions
 

Prep Veggies

  • Clean and dice the onion, carrots, celery, and potatoes.
  • Steam and chop the broccoli.
  • Press or mince the garlic.

Instant Pot Method

  • Sauté: Turn the Instant Pot to sauté mode. Add a splash of water, then add onions and garlic. Sauté for about 5 minutes until softened.
  • Add diced carrots and celery, and cook for an additional 5 minutes.
  • Season: Stir in thyme, paprika, and salt.
  • Cook: Turn off sauté mode. Add vegetable broth, nutritional yeast, potatoes, and cashew milk. Secure the lid, select manual mode, and cook on high pressure for 5 minutes. Allow a 15-minute natural release.
  • Blend: Release any remaining pressure and open the lid. Stir in cold cashew milk and allow the soup to cool for 5 minutes. Use an immersion blender or transfer the mixture to a regular blender in batches to blend until smooth.
  • Final Step: Return the soup to the pot, add chopped broccoli, secure the lid, and cook on high pressure for 1 minute. Perform a quick release.
  • Serve: Open the lid, give it a stir, and serve warm. Enjoy!

Stovetop Method

  • Sauté: In a large pot over medium heat, add a splash of water, diced onion, and garlic. Sauté for 5 minutes until the onion is soft.
  • Add carrots and celery, cooking for an additional 5 minutes until softened.
  • Season: Stir in thyme, paprika, and salt.
  • Cook: Add vegetable broth, nutritional yeast, diced potatoes, and cashew milk. Bring to a simmer, reduce heat to low, and cover. Let cook for about 20 minutes, or until potatoes are tender.
  • Blend: Remove from heat and allow the soup to cool slightly. Use an immersion blender or transfer in batches to a regular blender and blend until smooth.
  • Final Step: Return the blended soup to the pot, add chopped broccoli, and cook over medium-low heat for an additional 5-7 minutes until the broccoli is tender.
  • Serve: Serve warm and enjoy your delicious, dairy-free broccoli cheese soup!
Keyword broccoli, soup

I hope you give this Vegan Broccoli Cheese Soup a try—it’s truly a cozy, satisfying meal that everyone can enjoy. Let me know if you make it by leaving a comment below, and share your favorite ways to enjoy this recipe. Thanks for stopping by, and happy cooking!

What I Ate Gluten-Free & Vegan in Las Vegas: Crossroads at Resort World

Las Vegas is known for its vibrant nightlife, entertainment, and incredible food, but finding delicious gluten-free vegan options can sometimes be a bit of a challenge. On a recent trip, we managed to snag tickets to the Beatles LOVE Cirque du Soleil show at the Mirage, which was a magical, music-filled experience. But by the time the show ended, we had worked up an appetite and were on the hunt for a tasty, plant-based late-night meal.

The Quest for Gluten-Free Vegan Food in Vegas

After filling up on popcorn during the show, I was ready for something a little more substantial. So, I did a quick search for vegan-friendly spots that were still open late and stumbled upon Crossroads Kitchen in the Resort World Casino Hotel. It seemed like a promising choice, so we hopped into a taxi and made our way over!

Crossroads is a renowned vegan fine dining restaurant with locations in other cities, so I was thrilled to see that they’d opened one in Las Vegas. It’s not every day that you find a plant-based restaurant with a dedicated gluten-free menu, and Crossroads did not disappoint!

Dinner at Crossroads: Gluten-Free Vegan Goodness

The menu was packed with all sorts of mouth-watering options, from appetizers to desserts, with many clearly marked gluten-free items. After some deliberation, I settled on their Gluten-Free Sausage, Peppers, and Onion Pizza, complete with creamy cashew cheese. The idea of enjoying pizza at a fine dining spot had me intrigued, and I couldn’t wait to dive in.

When the pizza arrived, it looked absolutely delicious. The cashew cheese was melty and smooth, while the toppings were perfectly seasoned. I was pleasantly surprised by how well the flavors blended, making each bite super satisfying.

However, I did notice that the crust was very thin, which made it a bit of a challenge to lift and eat like a regular slice. Still, the thin crust gave the pizza a lightness that balanced the rich flavors, so I didn’t mind using a fork and knife. The taste was so good that the slightly flimsy crust was easy to overlook!

A Great Option for Plant-Based & Gluten-Free Travelers

Dining at Crossroads was a fantastic experience overall. The ambiance was sophisticated, and it’s refreshing to find a restaurant in Vegas that caters specifically to vegan and gluten-free diets without compromising on taste or quality. Their dedication to plant-based options is evident in every dish, and the flavor combinations show a lot of creativity

If you’re visiting Las Vegas and looking for a great spot to enjoy some plant-based fine dining, I highly recommend checking out Crossroads at Resort World. Whether you’re gluten-free, vegan, or just looking to try something different, this spot has a wide variety of options to explore.

In the meantime, you can catch a glimpse of our experience at Crossroads in my latest Instagram reel, where I walk you through each bite of that tasty pizza! From the thin crust to the creamy cashew cheese, it was the perfect ending to a night on the Las Vegas Strip.

Have you tried Crossroads in Las Vegas? Let me know your favorite dish!