Are you looking for new and exciting ways to incorporate vegan yellow squash into your meals? Look no further! Yellow squash is a versatile and nutritious vegetable that can be used in a wide variety of dishes, from soups and stews to stir-fries and casseroles. In this article, we’ll explore 20 delicious vegan yellow squash recipes that are easy to make and perfect for any occasion.
From classic comfort foods to international-inspired dishes, these recipes showcase the best of what vegan cooking has to offer. Whether you’re a seasoned vegan or just starting out on your plant-based journey, you’ll find inspiration in this collection of tasty and nutritious yellow squash recipes.
Vegan Yellow Squash and Chickpea Curry
This comforting curry is a delightful combination of tender yellow squash and creamy chickpeas, infused with aromatic spices and simmered to perfection. Perfect for a cozy weeknight dinner or a flavorful lunch.
Ingredients:
– 1 medium yellow squash, diced
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, cumin, turmeric, and cayenne pepper; cook for 1 minute.
4. Add squash and chickpeas; stir to combine.
5. Pour in coconut milk; bring to a simmer.
6. Reduce heat to low and let curry simmer for 15-20 minutes or until squash is tender.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro, if desired.
Cooking Time: 25-30 minutes
Roasted Garlic Vegan Yellow Squash Soup
This creamy soup is a perfect blend of roasted garlic’s deep flavor and yellow squash’s natural sweetness, making it a delightful vegan treat. Enjoy the comforting warmth of this autumnal delight on a chilly evening.
Ingredients:
– 2 medium yellow squash, peeled and cubed
– 3 cloves of garlic, roasted (see below)
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup non-dairy milk (such as soy or almond milk)
– 1 tablespoon olive oil
– Salt and pepper to taste
Roasting the Garlic:
1. Preheat oven to 400°F (200°C).
2. Cut the top off each garlic clove, exposing the inside.
3. Drizzle with olive oil and wrap in foil.
4. Roast for 30-40 minutes or until soft and mashed.
Soup Preparation:
1. In a large pot, sauté the chopped onion and roasted garlic in olive oil over medium heat until softened.
2. Add the cubed yellow squash, vegetable broth, and non-dairy milk. Bring to a simmer.
3. Reduce heat and let cook for 20-25 minutes or until the squash is tender.
4. Purée with an immersion blender or transfer to a blender and blend until smooth.
5. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Vegan Stuffed Yellow Squash with Quinoa
Vegan Stuffed Yellow Squash with Quinoa Recipe
Summer squash season is here! This vegan stuffed yellow squash recipe is a refreshing and healthy twist on traditional stuffed bell peppers.
Ingredients:
– 2 medium-sized yellow squash
– 1 cup cooked quinoa
– 1/2 cup black beans, drained and rinsed
– 1/4 cup chopped red onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the squash in half lengthwise, scoop out seeds and pulp, and place them on a baking sheet.
3. In a bowl, mix together quinoa, black beans, red onion, garlic, olive oil, cumin, salt, and pepper.
4. Stuff each squash half with the quinoa mixture, dividing it evenly between the two.
5. Cover the baking sheet with aluminum foil and bake for 30 minutes.
6. Remove the foil and continue baking for an additional 15-20 minutes, or until the squash is tender.
Cooking Time: 45-50 minutes
Grilled Vegan Yellow Squash with Lemon Herb Dressing
Brighten up your meal with this flavorful and nutritious vegan recipe! This dish is perfect for a quick weeknight dinner or a summer BBQ.
Ingredients:
– 2 medium yellow squash, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together olive oil, garlic, lemon juice, and parsley.
3. Brush both sides of the squash slices with the lemon herb dressing.
4. Grill the squash for 3-4 minutes per side, or until tender and slightly charred.
5. Season with salt and pepper to taste.
6. Serve warm or at room temperature.
Cooking Time: 8-10 minutes
Vegan Yellow Squash and Zucchini Fritters
A delicious and crispy twist on traditional fritters, these vegan yellow squash and zucchini bites are perfect for snacking or as a side dish. Made with simple ingredients and minimal cooking time, they’re an easy addition to any meal.
Ingredients:
– 2 medium yellow squash, grated
– 1 medium zucchini, grated
– 1/2 cup all-purpose flour
– 1/4 cup cornmeal
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon lemon juice
– 1/4 cup vegan egg substitute (such as flaxseed or chia seeds)
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine squash, zucchini, flour, cornmeal, baking powder, and salt.
2. Add lemon juice and vegan egg substitute; mix until well combined.
3. Heat about 1/2 inch of vegetable oil in a non-stick skillet over medium-high heat.
4. Using a spoon, drop small amounts of the mixture into the oil (about 1/4 cupfuls).
5. Cook for 2-3 minutes on each side or until golden brown and crispy. Drain on paper towels.
Cooking Time: About 10-12 minutes total
Creamy Vegan Yellow Squash Pasta
This comforting pasta dish is a perfect blend of creamy sauce, tender yellow squash, and al dente pasta, all made vegan-friendly. A great option for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz. pasta (such as pappardelle or fettuccine)
– 1 medium yellow squash, sliced into 1/4-inch thick rounds
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 cup vegan cream (such as soy or cashew-based)
– 1 teaspoon dried basil
– Salt and pepper, to taste
– Nutritional yeast (optional), for added cheesy flavor
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1 minute.
3. Add yellow squash slices and cook for 4-5 minutes, or until tender.
4. In a blender or food processor, combine cooked squash, vegan cream, basil, salt, and pepper. Blend until smooth.
5. Combine cooked pasta with the creamy squash sauce. Serve hot, topped with nutritional yeast if desired.
Cooking Time: 20-25 minutes
Vegan Yellow Squash and Tomato Stew
A comforting and flavorful stew that’s perfect for a cozy evening in. This vegan recipe combines the sweetness of yellow squash with the tanginess of tomatoes, all simmered together in a rich vegetable broth.
Ingredients:
– 1 large yellow squash, peeled and cubed
– 2 cups mixed cherry tomatoes, halved
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups vegetable broth
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the squash, tomatoes, vegetable broth, smoked paprika (if using), salt, and pepper. Stir to combine.
5. Bring the mixture to a simmer, then reduce heat to low and let cook for 20-25 minutes or until the squash is tender.
6. Taste and adjust seasoning as needed.
7. Garnish with chopped parsley and serve hot.
Cooking Time: 20-25 minutes
Spicy Vegan Yellow Squash Stir-Fry
This recipe is a flavorful and spicy twist on traditional squash stir-fries. With the combination of sautéed yellow squash, garlic, ginger, and chili flakes, this dish is perfect for a quick and satisfying vegan meal.
Ingredients:
– 1 large yellow squash, sliced
– 2 cloves of garlic, minced
– 1-inch piece of fresh ginger, grated
– 1/4 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon chili flakes
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the sesame oil in a large skillet or wok over medium-high heat.
2. Add the garlic, ginger, cumin, smoked paprika, and chili flakes. Cook for 1 minute, stirring constantly.
3. Add the sliced yellow squash and cook for an additional 4-5 minutes, or until tender but still crisp.
4. Stir in the soy sauce and rice vinegar. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 10-12 minutes
Vegan Yellow Squash and Lentil Casserole
A hearty and comforting vegan casserole that’s perfect for a cozy evening dinner or a satisfying lunch. This recipe combines the sweetness of yellow squash with the nutty flavor of lentils, all wrapped up in a creamy sauce.
Ingredients:
– 1 medium yellow squash, sliced
– 1 cup cooked lentils
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1/4 cup vegan butter or margarine
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 1 1/2 cups breadcrumbs (gluten-free option: use gluten-free breadcrumbs)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the onion and garlic until softened.
3. Add the sliced squash and cook until tender.
4. Stir in the cooked lentils, vegetable broth, vegan butter or margarine, tomato paste, thyme, salt, and pepper.
5. Transfer the mixture to a 9×13 inch baking dish.
6. Top with breadcrumbs.
7. Bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Baked Vegan Yellow Squash Fries
Get ready to enjoy a deliciously crispy and flavorful twist on traditional fries! This recipe uses yellow squash as the base, resulting in a sweet and savory snack that’s perfect for a quick lunch or dinner.
Ingredients:
– 2 medium-sized yellow squash
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– Salt to taste
– Optional: your favorite seasonings (e.g., chili powder, cumin, or dried herbs)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the yellow squash into fry shapes, about 1/4 inch thick.
3. In a bowl, toss the squash fries with olive oil, smoked paprika, garlic powder, and salt until evenly coated.
4. Line a baking sheet with parchment paper and arrange the squash fries in a single layer.
5. Bake for 20-25 minutes, or until the squash is tender and crispy.
6. Remove from the oven and sprinkle with your favorite seasonings (if using).
7. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Vegan Yellow Squash and Corn Chowder
This hearty chowder is a perfect blend of summer flavors, featuring tender yellow squash and sweet corn in a rich and creamy broth. Serve with crusty bread or as a side dish for a satisfying meal.
Ingredients:
– 1 large onion, diced
– 2 medium yellow squash, diced
– 1 cup frozen corn kernels
– 2 cups vegetable broth
– 1/2 cup unsweetened soy milk
– 2 tablespoons olive oil
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the yellow squash and cook until tender, about 7-8 minutes.
3. Stir in the corn kernels, vegetable broth, soy milk, paprika, salt, and pepper.
4. Bring the mixture to a simmer and let cook for 10-12 minutes or until heated through.
5. Taste and adjust seasoning as needed. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 25-30 minutes
Vegan Yellow Squash Ratatouille
This hearty vegan ratatouille recipe is a twist on the classic French dish, substituting yellow squash for traditional eggplant. The result is a flavorful and nutritious vegetable stew perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 medium yellow squash, diced
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 2 cups mixed bell peppers (any color), sliced
– 2 cups cooked brown rice
– 1 can (14.5 oz) diced tomatoes, drained
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the yellow squash, bell peppers, and cooked brown rice. Cook for an additional 5 minutes.
4. Stir in the diced tomatoes and season with salt and pepper to taste.
5. Simmer for 10-15 minutes or until the flavors have melded together.
6. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Vegan Yellow Squash and Black Bean Tacos
A flavorful and nutritious twist on traditional tacos, this recipe combines sautéed yellow squash with black beans, onions, and spices for a deliciously plant-based meal.
Ingredients:
– 2 medium yellow squash, diced
– 1 can black beans, drained and rinsed
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: avocado, salsa, cilantro, shredded lettuce
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced yellow squash and cook until tender, about 5-6 minutes.
5. Stir in the cumin and chili powder. Season with salt and pepper to taste.
6. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble the tacos by spooning the squash mixture onto a tortilla, followed by black beans. Top with desired toppings.
Cooking Time: 15-20 minutes
Vegan Yellow Squash and Mushroom Risotto
A creamy, comforting rice dish packed with the flavors of roasted yellow squash and earthy mushrooms.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 medium yellow squash, peeled and diced
– 1 cup mixed mushrooms (such as cremini, shiitake), sliced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Nutritional yeast, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the Arborio rice; cook, stirring constantly, for 1-2 minutes.
4. Add the warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, stir in the roasted yellow squash and mushrooms. Season with thyme, salt, and pepper.
6. Serve hot, topped with nutritional yeast if desired.
Cooking Time: Approximately 30-35 minutes
Vegan Yellow Squash and Spinach Lasagna
Vegan Yellow Squash and Spinach Lasagna: A flavorful and healthy twist on the classic Italian dish, featuring tender yellow squash and spinach layered with a rich vegan ricotta cheese.
Ingredients:
– 2 medium yellow squash, sliced into 1/4-inch thick rounds
– 1 package frozen chopped spinach, thawed and drained
– 1 cup vegan ricotta cheese (homemade or store-bought)
– 1 cup lasagna noodles
– 1 cup marinara sauce (homemade or store-bought)
– 1 tsp dried basil
– 1 tsp dried oregano
– Salt and pepper to taste
– Vegan mozzarella shreds (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a separate pan, sauté sliced yellow squash in a little olive oil until tender.
4. Combine cooked squash, spinach, and vegan ricotta cheese in a bowl.
5. Assemble the lasagna by spreading marinara sauce on the bottom of a 9×13-inch baking dish, followed by layers of noodles, squash mixture, and finally a layer of marinara sauce.
6. Top with vegan mozzarella shreds (if using) and bake for 25-30 minutes or until hot and bubbly.
7. Let it rest for 10-15 minutes before serving.
Cooking Time: 25-30 minutes
Vegan Yellow Squash and Potato Gratin
Vegan Yellow Squash and Potato Gratin Recipe
This creamy, comforting gratin is a perfect side dish or main course for any meal. The combination of tender yellow squash, potatoes, and a rich cashew-based sauce is sure to please even the most discerning palate.
Ingredients:
– 2 medium yellow squash, sliced into 1/4-inch thick rounds
– 2-3 medium potatoes, thinly sliced
– 1/2 cup cashews
– 1/2 cup vegetable broth
– 1 tablespoon olive oil
– 1 teaspoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a blender or food processor, combine cashews, vegetable broth, and 1/4 cup water. Blend until smooth and creamy, adding more water as needed.
3. In a large saucepan, heat the olive oil over medium heat. Add the sliced squash and cook for 5-7 minutes, or until tender.
4. In a separate pot, boil the potato slices for 5-7 minutes, or until slightly tender. Drain and set aside.
5. In a greased 9×13-inch baking dish, create a layer of squash, followed by a layer of potatoes. Pour some of the cashew-based sauce over the top, repeating this process until all ingredients are used.
6. Sprinkle with salt, black pepper, and lemon juice to taste. Cover with aluminum foil and bake for 30 minutes.
7. Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown.
Cooking Time: Approximately 45-50 minutes
Vegan Yellow Squash and Basil Pesto Pizza
Transform your pizza game with this vibrant and flavorful vegan creation! This recipe combines the sweetness of yellow squash, the creaminess of basil pesto, and the crunch of a crispy crust.
Ingredients:
– 1 pre-baked or homemade whole wheat pizza crust
– 1 medium yellow squash, cooked and sliced into thin strips
– 1/2 cup vegan pesto sauce (homemade or store-bought)
– 1/4 cup chopped fresh basil leaves
– 1/2 cup shredded mozzarella-style vegan cheese
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 425°F (220°C).
2. Spread the pesto sauce evenly over the pizza crust, leaving a small border around the edges.
3. Arrange the sliced yellow squash on top of the pesto.
4. Sprinkle the chopped basil leaves and shredded vegan cheese over the squash.
5. Season with salt and pepper to taste.
6. Bake for 12-15 minutes or until the crust is golden brown and the cheese is melted.
Cooking Time: 12-15 minutes
Vegan Yellow Squash and Coconut Curry Noodles
This vibrant and flavorful dish combines tender yellow squash with a rich coconut curry sauce served over noodles, perfect for a quick and satisfying vegan meal.
Ingredients:
– 1 medium yellow squash, sliced
– 1 tablespoon olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1/4 cup coconut cream
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 8 oz noodles (rice or soba work well)
– Fresh cilantro leaves for garnish
Instructions:
1. Cook noodles according to package instructions.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add sliced yellow squash; cook for an additional 5 minutes or until tender.
4. Stir in vegetable broth, coconut cream, curry powder, cumin, salt, and pepper. Bring to a simmer.
5. Serve curry sauce over cooked noodles and garnish with fresh cilantro leaves.
Cooking time: 20-25 minutes
Vegan Yellow Squash and Avocado Salad
This refreshing salad combines the sweetness of yellow squash with the creaminess of avocado, all wrapped up in a tangy dressing. Perfect for a light and healthy meal or as a side dish.
Ingredients:
– 2 medium yellow squash, sliced into 1/4-inch thick rounds
– 1 ripe avocado, diced
– 1/2 cup red onion, thinly sliced
– 1/4 cup fresh cilantro leaves, chopped
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Place the squash slices on a baking sheet lined with parchment paper.
3. Roast the squash in the preheated oven for 20-25 minutes, or until tender and lightly caramelized.
4. In a large bowl, combine the roasted squash, diced avocado, red onion, and chopped cilantro.
5. Squeeze the lime juice over the salad and drizzle with olive oil.
6. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Vegan Yellow Squash and Tofu Scramble
Start your day with a flavorful and nutritious breakfast that combines the creaminess of tofu with the sweetness of yellow squash. This vegan scramble is a great alternative to traditional scrambled eggs.
Ingredients:
– 1 medium yellow squash, diced
– 1/2 block firm tofu, crumbled
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Heat the olive oil in a large non-stick skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the diced yellow squash and cook until tender, about 5-6 minutes.
5. Crumbling the tofu into small pieces, add it to the skillet and stir to combine with the squash mixture.
6. Season with smoked paprika, salt, and pepper to taste.
7. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: 15-20 minutes
Summary
Discover the delicious versatility of yellow squash with these 20 easy-to-make vegan recipes! From curries to soups, fritters to pasta dishes, and even fries and pizza, this collection has something for everyone. Get inspired by recipes like Vegan Yellow Squash and Chickpea Curry, Roasted Garlic Vegan Yellow Squash Soup, or Grilled Vegan Yellow Squash with Lemon Herb Dressing. Whether you’re a seasoned vegan or just looking for new ideas, these recipes are sure to delight your taste buds and showcase the beauty of plant-based cooking.
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