This White and Garbanzo Bean Soup with Kale and Harvest Grain Mix is one of my favorite ways to enjoy a hearty, nourishing meal on chilly days!
This recipe is perfect for busy weeknights and it’s a 100% plant-based soup that combines white beans, garbanzo beans, and bright green kale with zesty tart lemon. The harvest grain mix adds texture and makes the soup filling, while simple spices enhance its comforting flavors.
Why I Love This Recipe
This soup brings comfort, flavor, and convenience together in one pot. Here’s why it’s a favorite:
Hearty Soup: This healthy hearty soup is satisfying and nutrient-dense!
Perfect for Busy Weeknights: I love that this recipe is quick and easy to prepare.
100% Plant-Based: As a Flexitarian, I love when a recipe is 100% plant-based. Enjoying more plant-based meals is environmentally friendly, supporting a more sustainable food system.
Super Easy To Make: With simple steps and minimal prep, this soup is quick to put together! This recipe is a great choice for easy weeknight meals.
Inspiration Behind the Recipe
Italian Wedding Soup is one of my favorite soups. I love the little pasta balls and the flavors of the veggies and broth. I wanted to create a similar soup that’s 100% plant-based. So, I swapped out meatballs for two types of beans and gave the soup a lemony finish. Optionally, you can add carrots for even more Italian wedding soup vibes.
Tools Needed
Large Soup Pot or Dutch Oven: Perfect for evenly cooking soups and holding all the ingredients with room to stir.
Cutting Board and Knife: For chopping veggies and prepping ingredients with ease.
Wooden Spoon or Ladle: Gentle on your cookware and ideal for stirring and serving.
Zester or Grater: Essential for adding fresh lemon zest to brighten up the soup.
Measuring Cups and Spoons: For accurate measurements to get the flavors just right.
Ingredients
Here’s a quick look at the key ingredients that make this soup flavorful, hearty, and nutritious.
White beans & Garbanzo beans: Mild and tender adding protein and fiber. I like to use butter beans, navy beans, or cannelloni beans for the white beans.
Harvest grain mix: Trader Joe’s Harvest grain mix provides that satisfying texture and bulk to the soup. If you don’t have that on hand farro, quinoa, pearl couscous, and even pasta works!
Kale: It holds up well in soups, adding color, texture, and nutrition. Plus, it’s a delicious winter veggie!
Lemon: Lemon zest and lemon juice add a burst of fresh acidity that brightens the soup.
Fresh parsley: adding a pop of color and a hint of freshness.
Substitutions and Add-Ins
Here are some easy substitutions and add-ins to customize this soup to your taste or to work with ingredients you have on hand.
Substitutions
Some simple substitutions:
Greens: Swap kale with other greens such as spinach, Swiss chard, or collard greens. Each green brings a slightly different flavor, and you may need to adjust the cooking time to ensure the greens are tender.
Beans: Any white beans, such as cannellini or great northern, are a great fit. If you don’t have garbanzo beans, try lentils or simply add extra white beans for a satisfying texture.
Canned beans are super convenient and ready to use, saving time when you’re in a hurry. However, dried beans have their own appeal. My favorite way to cook beans is in a pressure cooker or instant pot. It’s efficient and brings out a richer, firmer texture without the need for soaking!
Grains: If you don’t have a harvest grain mix on hand, use your favorite grain, such as quinoa, farro, barley. You can even use pasta in this recipe! Be sure to adjust the cooking time according to the specific grain’s instructions for perfect texture.
Lemon: If you don’t have lemon, swap it with lime.
Add-Ins
Some easy add ins:
Herbs and Spices: For added flavor, try a tsp of cumin for earthiness or red pepper flakes for a bit of heat. Add a couple of bay leaves to add earthy, peppery undertones. Fresh herbs like fresh basil, fresh cilantro, thyme or rosemary work well too, enhancing the soup’s aromatics.
MORE Lemon Zest: Adding extra lemon zest boosts brightness and brings out the soup’s fresh flavors even more.
Parmesan Cheese: Sprinkle grated Parmesan on top for a rich, savory touch. Use vegan parm or a dairy based parm is perfectly fine too (if you are not a strict vegan).
Extra Veggies: Add diced green pepper, carrots, green peas, corn, or a can of black beans for more texture and flavor. These additions bring a bit of sweetness and extra protein, making the soup even heartier and more satisfying.
Easy 5 Step Instructions
Step 1: Sauté the Aromatics
In a large pot, heat olive oil over medium-high heat. Add the diced onion and minced garlic. Sauté until softened, about 5 minutes.
Step 2: Add Seasonings and Kale
Stir in the thyme and smoked paprika. Add the chopped kale and cook for about 5 minutes, stirring occasionally, until softened.
Step 3: Add Broth and Beans
Pour in the vegetable broth, white beans, and garbanzo beans. Bring to a gentle simmer.
Step 4: Add Grains
Stir in the harvest grain mix. Cover and simmer for 20-30 minutes, or until the grains are tender.
Step 5: Finish with Lemon and Seasoning
Once the grains are cooked, stir in the lemon zest and juice. Let everything simmer for another 2-3 minutes. Season with kosher salt and pepper to taste.
Serving Suggestions
Garnish with freshly chopped parsley, and an optional spritz lemon juice before serving.
This soup is delicious with crusty bread for dipping. You can also top each bowl with a sprinkle of Parmesan or a drizzle of good olive oil. For a lighter meal, serve with a simple side salad or roasted veggies.
Storage Suggestions
Proper storage can keep your soup fresh and flavorful for days. Here are some tips for storing your White and Garbanzo Bean Soup:
Airtight Container: Use an airtight container to store your soup in the fridge. Glass containers with tight-fitting lids are ideal as they prevent leaks and help preserve the soup’s freshness.
Freezer-Friendly Options: If you want to freeze the soup, use freezer-safe containers or heavy-duty zip-top bags. Leave a little space at the top for the soup to expand as it freezes.
A Dietitian Approved Recipe
This soup offers a balanced blend of nutrients that supports energy, satiety, health benefits.
Supports Hydration: The broth-based nature of this soup helps with daily fluid intake, aiding digestion and overall well-being. (one of the most underrated health benefits!)
High in Fiber: Both white beans and garbanzo beans are excellent sources of fiber, which supports digestion, helps regulate blood sugar, and promotes fullness.
Rich in Plant-Based Protein: Beans are packed with plant-based protein, making this soup filling and a great protein source for any diet.
Loaded with Vitamins and Minerals: Kale is a powerhouse of nutrients, offering vitamins A, C, and K, as well as calcium, potassium, and iron, which support immune health, bone strength, and circulation.
Complex Carbohydrates for Energy: The harvest grain mix (like farro, quinoa, or barley) provides complex carbs, which release energy slowly and help keep you fuller for longer.
This Bean Soup is so refreshing, yet cozy, uplifting, yet grounding and is perfect for any time of year, weather, or whatever! Serve it up with a side salad or big ole' chuck of fresh crusty bread for an amazing meal.
1cupTrader Joe's Harvest Grain Mixor a mix of quinoa and pearl couscous
3cupskale, stems removed and chopped
1lemon, juiced and zested more wedges for topping optional
1tspsmoked paprikaor sub paprika
1tsp dried thyme
1tspred pepper flakesoptional
½tspPepper
½tspFine Sea Salt
2tbspfresh parsleychopped and divided
Instructions
Step 1: Sauté the Aromatics
In a large pot, heat the olive oil over medium-high heat. Add the diced onion and minced garlic. Sauté until softened, about 5 minutes.
Step 2: Add Kale and Seasonings
Stir in the chopped kale, dried thyme and smoked paprika. Cook for another minute.
Step 3: Add Broth and Beans
Pour in the vegetable broth, white beans, and garbanzo beans. Stir well and bring the soup to a gentle simmer.
Step 4: Add Grains
Stir in the harvest grain mix. Cover the pot and simmer for 20-30 minutes, or until the grains are tender.
Step 5: Add Lemon and Finishing Touches
Once the grains are cooked, add the lemon zest and lemon juice. Stir to combine and let the kale wilt for about 2-3 minutes.
Taste and season the soup with kosher salt and black pepper as needed. Garnish with fresh parsley before serving.
Notes
The nutrition facts for this soup can vary depending on the specific brands of ingredients used (such as broth or grain mix) and portion sizes. For the most accurate information, use a nutrition calculator with the exact ingredients you choose.However, this soup is a great source of plant-based protein, fiber, and essential vitamins, making it a nutritious and satisfying meal!
Wondering how to use pickled jalapeños beyond the usual tacos and nachos? These tangy, spicy peppers are perfect for adding bold flavor to soups, salads, pasta, and even breakfast dishes. Whether you use store-bought or make your own, they’re the ultimate versatile condiment for spicing up any meal!
If you don’t already have a jar of pickled jalapeños in your fridge, you can grab a store-bought option or make your own. It is easier than you might think. Check out my full Quick Pickled Jalapeños recipe here, or try this quick no-recipe guide for making pickled jalapeños at home.
Quick and Easy No-Recipe Pickled Jalapeños
Start by slicing fresh jalapeños into thin rounds and packing them into a clean jar. In a saucepan, heat equal parts water and vinegar with a little salt, sugar, and optional add-ins like garlic or mustard seeds. Stir until everything is dissolved, then carefully pour the hot brine over the jalapeños, making sure they’re fully submerged.
Let the jar cool to room temperature, then seal and refrigerate. The flavors develop best after 24 hours, and they’ll keep for weeks in the fridge!
12 Creative Ways to Use Pickled Jalapeños
1. As a Topping for Soups
Add pickled jalapeños as a garnish to soups like corn soup, Thai noodle soup, vegetable chili, or a tortilla soup. Their tangy heat enhances the flavors without overpowering the dish.
Pickled jalapeños are a fantastic pizza topping. I love to pair them with mushrooms and pineapple on my homemade creations or even to elevate a frozen cheese pizza!
Chop pickled jalapeños and mix them into cilantro lime slaw for a spicy, tangy addition. This slaw pairs beautifully with tacos, burritos, or barbecue dishes.
Stir pickled jalapeños into corn casserole or cornbread batter for a spicy, tangy twist on these classic comfort foods. They also work well sprinkled on top before baking.
Add pickled jalapeños as a spicy topping for hummus. Their tangy flavor pairs perfectly with the smooth hummus and is a great addition for dipping tortilla or pita chips.
Include pickled jalapeños on a snack or charcuterie board with crackers, cheeses, nuts, and roasted chickpeas. Their bold flavor complements rich and savory cheese and meats on the board.
Wrapping Up
Pickled jalapeños are a tangy, spicy addition that can elevate almost any dish. From soups and salads to pasta and breakfast, their bold flavor adds a delicious punch. How do you like to use pickled jalapeños? Let me know your favorite ideas!
Easy Spicy Tuna with Crispy Rice A Must Try for Canned Tuna Recipes
An easy Spicy Tuna Bowl with rice, kimchi, and green onions is one of my favorite quick weeknight meals. When I have a bit more time and want to elevate it, I’ll crisp up the rice! This is one of my go-to canned tuna recipes!
So much easier and quicker than your usual tuna noodle casserole and a wonderful twist on the classic tuna salad. Plus, this Spicy Tuna with Crispy Rice and it’s perfect for those colder months when fresh produce is harder to come by. I love it paired with a big scoop of kimchi, kraut, or shelled edamame.
The spicy tuna mixture is super simple: just canned tuna, mayo, and sriracha, giving it that sushi roll vibe. The crispy rice? That’s the game-changer. I coat a pan with oil, add day-old cooked rice, and season it up. The rice gets beautifully crispy on the bottom, making a golden crust.
In this article, I’ll explain what makes Spicy Tuna with Crispy Rice so special, provide a step-by-step guide for making it, and spotlight canned tuna, the simple but mighty main ingredient.
Why I Love This Canned Tuna Recipe
Here are a bunch of reasons why I love this Spicy Tuna with Crispy Rice recipe!
Use that canned tuna: Canned tuna is a flexitarian pantry staple of mine that’s always on hand and super convenient.
Tuna is high in protein: It’s lighter but still filling and helps me meet my protein needs!
Ideal for a flexitarian lifestyle: If your flexitarian lifestyle doesn’t limit fish, this is a terrific staple weeknight recipe. It offers a fun twist on a spicy tuna poke bowl with no raw fish required!
Perfect for busy weeknights: When I need a quick, satisfying meal, this is my go-to healthy option.
Extremely versatile: I can add fresh ingredients like green onions or avocado if I have them.
Works great for meal prep: This recipe makes it easy to plan out quick dinners or even a quick lunch.
The Elements of Spicy Tuna and Crispy Rice
There are three main elements to this dish, the protein (Spicy Tuna), the grain (Crispy Rice), and the vegetable (Kimchi).
Spicy Tuna: The star here is canned tuna! Just mix it with mayo and sriracha! You can use oil-packed tuna or water-packed tuna.
Crispy Rice: Jasmine rice works best for a fluffy texture, but basmati or short-grain rice also works. A quick pan-fry creates that perfect golden-brown crust. I like to make my crispy rice with whatever leftover rice I have in my fridge! Here is my recipe for Crispy Rice with Leftover Rice.
Kimchi: Homemade or store-bought, kimchi adds a tangy, spicy kick. I love having it on hand for this dish and adding it to ramen bowls.
You can find store-bought kimchi in the refrigerated section of most grocery stores, Asian markets, or health food stores like Whole Foods. It’s also available online or at farmers markets for artisanal options.
Optional Garnishes: Top with sesame seeds, fresh herbs, avocado, scallions, spicy mayo drizzle, sesame oil, or rice vinegar for extra flavor.
Ingredient Substitutions & Add-Ins
Substitutions
Rice Alternatives: Swap jasmine rice for brown rice, cauliflower rice, or quinoa for a different texture and flavor.
Noodles: Out of rice? Serve the spicy tuna over noodles! This is my second favorite way to enjoy this spicy tuna recipe.
Kimchi Substitute: If you’re out of kimchi, try thinly sliced cucumber or radish for a fresh, crunchy alternative. You can even make a homemade cucumber salad. Make this by mixing thinly slice cucumbers, soy sauce, rice vinegar, sesame oil, garlic, and a touch of honey or maple syrup, then garnish with sesame seeds and chili flakes.
Add-Ins
Avocado Slices: Top with creamy avocado for added richness.
Red Onion: Thinly sliced red onion brings a fresh, crisp bite and subtle sweetness. It is perfect as a topping or mixed intothe tuna.
Red Pepper Flakes: For a spicy boost, add red pepper flakes to the tuna mix or sprinkle them on top of the crispy rice.
Fresh Herbs: Add brightness with a sprinkle of fresh parsley, basil, or cilantro.
Sesame Oil Drizzle: Finish with a drizzle of sesame oil for a subtle, nutty flavor.
How to Build This Spicy Tuna with Crispy Rice
Step 1: Make the Crispy Rice
Prepare a pot with a drizzle of oil over medium heat. Add a layer of cooked rice (like rice from a rice cooker) to the pot. Place the lid on and let the rice cook for 5-10 minutes, until it develops a golden, crispy layer at the bottom.
Tip: This crispy rice technique is inspired by Naz Deravian’s Tahdig from her cookbook Bottom of the Pot: Persian Recipes and Stories.
Step 2: Prepare the Spicy Tuna
While the rice cooks, in a medium bowl, mix together 1 can of tuna, a spoonful of mayo, and a squeeze of sriracha. Adjust sriracha to taste.
Step 3: Build the Bowl
Scoop the crispy rice into your bowl as the base. Add the spicy tuna mixture on top. Finish with a generous serving of your favorite kimchi.
Step 4: Add Optional Toppings
Maybe the most important part of this recipe are the toppings!
Customize your bowl with toppings like fresh herbs, julienned veggies (like carrots or cucumber), crunchy seeds, a drizzle of aromatic oils, a splash of soy sauce, or fresh ground pepper for added flavor and texture.
Storage Suggestions
If you have leftovers, transfer the spicy tuna and crispy rice to an airtight container and store it in the fridge. It’ll stay fresh for up to 2 days.
This recipe is delicious served cold, but if you prefer it warm, I recommend reheating the rice separately.
More Info on Canned Tuna
For a sustainable choice, look for labels like pole-and-line-caught, pole-caught, troll-caught, FAD-free, free school, or school-caught on canned tuna. Avoid brands that don’t list fishing methods. Top brands to consider are Whole Foods 365 and Safe Catch. For more tips, check out Seafood Watch’s article on choosing sustainable canned tuna.
Tuna Nutrition
Vitamin D: Tuna is a great source of Vitamin D! Other foods high in Vitamin D include salmon, sardines, and fortified dairy.
Protein: A 5 oz can of tuna provides around 30-35g of protein, depending on the type.
Fat: While relatively low in fat, tuna is packed with omega-3s, essential for heart, eye, and brain health.
Other Ways to Use a Can of Tuna
Besides a bowl of rice, here are more delicious ways to enjoy canned tuna:
Tuna salad with a bagel or crackers
Tuna Melt Sandwich
Tuna Pasta Salad with fresh herbs and crisp veggies (I love to make this with a cucumber yogurt dill sauce!)
Tuna Burgers: Form into patties and pan-fry for Crispy Tuna Cakes
Salad Nicoise: A fresh salad with tomatoes, hard-boiled eggs, olives, and tuna, tossed in a simple olive oil vinaigrette. I love this recipe when tomatoes are in season and spilling out of farmers markets in my area!
Want More Flexitarian Recipes?
I hope you enjoy reading this article as much as I enjoyed writing it! Below are some more tasty recipes.
This Spicy Tuna with Crispy Rice Bowl is my take on a popular appetizer that incorporates bite sized blocks of crispy scorched rice and dollops of spicy tuna. With 32g of protein and approx. 500 calories per serving, this meal is nutritious and delicious.
In a medium mixing bowl add tuna, mayonnaise, and siracha. Mix until combined. Set aside.
Crispy Rice
Heat the skillet or pot to medium-high heat. Add avocado oil.
Once the oil is heated, spoon in the rice, pressing the rice into the pan with the back of a rubber spatula or spoon.
Add rice wine vinegar and place the lid on the pot. You may wish to cover the lid with a dish towel however, be very careful not to burn the towel.
Cook the rice for 5 to 10 minutes. Option to check on the rice after 5 minutes but use a spatula to check the bottom of the pan or pot for browned/ scorched rice. If the color is to your liking remove it from the heat or continue to cook for the desired amount of time.
Build Your Bowl
Add crispy rice as your base. Add spicy tuna, kimchi, and scallions. Drizzle 1 tsp soy sauce and 1 tsp sesame seeds over top. Drizzle with the desired amount of siracha.
Notes
Crispy Rice: Option to use all rice, all quinoa, or a mixture or rice and quinoa. You can use sushi rice, basmati, or jasmine. Rice and Quinoa have the same water-to-grain ratio and cooking time and can be cooked together in 1 pot!Nutrition facts are estimated based on available ingredient data and preparation. Actual values may vary based on ingredients, measurements, and cooking methods used.For precise nutritional information, consult a registered dietitian or use your preferred nutrition calculator.
These quick-pickled jalapeños are the secret to transforming tacos, grain bowls, and more. Keep a jar in the fridge for endless ways to spice up your meals. Once you start using pickled jalapeños, you’ll wonder how you ever lived without them.
Why I Love This Recipe
I love growing jalapeños in my garden. They’re one of my favorite plants to grow because they’re easy to care for while producing a lot of peppers. As someone who enjoys spicy food, jalapeños are excellent to have in my garden. Plus, when I cook with them, they add just the right amount of heat without being overwhelming. alapeños bring just the right amount of heat without the overwhelming spice of peppers like habaneros or ghost peppers.
I make this quick pickle recipe at least once a summer, because my pepper plant produce more peppers than I can use fresh! Pickling jalapeños or making hot sauce has become my go-to method for preserving that fresh garden flavor.
Even if you don’t grow your own, this recipe works perfectly with peppers from the farmers market or grocery store. It’s easy, delicious, and a great way to always have a little spice on hand.
Why You’ll Love It
Quick: Just 10 minutes of prep to pickle a batch.
Balanced Spice: Jalapeños are flavorful with a manageable level of heat.
Versatile: Use them on tacos, sandwiches, salads, grain bowls, soups, noodles, nachos, or anything that needs a little kick.
Practical: A simple way to preserve fresh peppers and reduce waste.
This recipe makes it easy to enjoy jalapeños! Whether you love a hint of heat or just want to add some bold flavor to your dishes, these quick-pickled jalapeños are a must-have in your kitchen.
Simple Ingredients for Quick-Pickled Jalapeños
Fresh jalapeños – About 8 to 10 peppers, sliced into thin rounds or make a pickled whole jalapeño recipe for less heat.
1 cup water – Helps balance the acidity in the pickling liquid.
1 cup white vinegar – For a classic, clean flavor in the vinegar brine.
1/2 cup apple cider vinegar – Adds a slightly sweet, tangy depth to the brine.
2 tablespoons kosher salt – Essential for flavor and preserving the peppers.
1 tablespoon sugar – Just enough to add a little sweetness without overpowering the spice.
1 teaspoon mustard seeds – Adds a subtle, earthy note to the pickling liquid.
Optional Add-Ins
Carrots – Thinly sliced carrots make a colorful and crunchy addition alongside the jalapeños.
Garlic cloves – Add a clove or two for a bold, savory flavor in the brine.
Bay leaves – For a more complex aroma and flavor.
Chili flakes – If you prefer a spicier brine to complement the jalapeños.
Honey – Swap out some of the sugar for honey if you want a sweet flavor with less sugar.
Adjustable spice levels – Leave the jalapeños whole for a milder heat or slice them for more spice.
Feel free to customize the ingredients to your personal taste. The pickling liquid is easy to adjust, whether you prefer a touch of sweetness or a bolder vinegar kick.
Step By Step Instructions Easy Homemade Pickled Jalapeños
Prepare the Jalapeños
Wash the fresh jalapeños thoroughly and slice them into thin rounds. For less heat, you can use whole peppers but remember to pierce them with a knife to allow the brine to penetrate. Option to include carrots and smashed garlic here.
Make the Pickling Brine
In a small saucepan, combine 1 cup water, 1 cup white vinegar, 1/2 cup apple cider vinegar, kosher salt, sugar, and mustard seeds.
Heat the mixture over medium-high heat, stirring occasionally until the salt and sugar dissolve completely.
Pack the Jars
While the brine is heating, pack the sliced jalapeños (and any optional add-ins like carrots or garlic) into clean glass jars, leaving a little space at the top.
Pour the Hot Brine
Once the pickling brine comes to a gentle simmer and everything is dissolved, carefully pour the hot brine over the jalapeños in the jars. Make sure the peppers are fully submerged.
Seal and Cool
Place the lids on the jars, but don’t tighten them too much. Let the jars cool at room temperature for about 30 minutes.
Refrigerate
Once cooled, tighten the lids and store the jars in the refrigerator. Allow the pickled jalapeños to sit for at least 24 hours for the flavors to develop fully.
Tips:
The pickled jalapeños will taste even better after 2-3 days as they soak in the brine.
These can be stored in the fridge for up to 2 months.
Pickled jalapeños typically aren’t stored in the freezer because freezing can alter their texture, making them softer or mushier when thawed.
How to Serve Quick-Pickled Jalapeños
Pickled jalapeños are a versatile way to add spicy flavor to your favorite dishes, from Mexican food classics to salads, pasta, and beyond. They’re a must-have for any flexitarian kitchen!
Here are a few ideas to get you started:
Mexican Food: Add sliced jalapeños to tacos, burritos, enchiladas, quesadillas, or nachos for a bold kick. They’re perfect with plant-based fillings like beans, roasted veggies, or tofu.
Burgers, Sandwiches, and Wraps: Layer them on veggie burgers, wraps, or sandwiches.
Grain and Salad Bowls: Top grain bowls or salads with small rings of jalapeños for a zesty crunch. They pair beautifully with quinoa, roasted veggies, or greens.
Salad Dressing: Finely chop pickled jalapeños and mix them into a vinaigrette.
Pizza and Pasta: Top all kinds of pizzas or stir them into creamy pasta dishes. One of my favorite pizza topping combos is mushrooms, pickled jalapeños, and pineapple.
Snacks and Charcuterie: Add them to a snack board with crackers, cheeses, nuts, or roasted chickpeas.
Egg Dishes: Use them on breakfast burritos, frittatas, or avocado toast.
If you’re looking for even more inspiration, check out my new post: “How to Use Pickled Jalapeños.” I’ve included all my favorite recipes, like Mexican Street Corn Soup, Spicy Tuna with Crispy Rice Bowls, Greens and Grains Bowl, and more!
Wash the jalapeños and carrot thoroughly. Slice the jalapeños into thin rounds or leave them whole, making a small slit in each to help the brine penetrate. Slice the carrot into thin rounds. Lightly smash the garlic cloves.
Make the Pickling Brine
In a small saucepan, combine the water, white vinegar, apple cider vinegar, kosher salt, sugar, and mustard seeds. Heat over medium-high heat, stirring occasionally until the salt and sugar dissolve completely.
Pack the Jars
Divide the sliced jalapeños, carrots, and garlic evenly between clean glass jars, leaving a little space at the top.
Pour the Hot Brine
Carefully pour the hot brine over the jalapeños, carrots, and garlic in the jars, ensuring everything is fully submerged.
Seal and Cool
Place the lids on the jars, but don’t tighten them too much. Let the jars cool at room temperature for about 30 minutes.
Refrigerate
Once cooled, tighten the lids and store the jars in the refrigerator. Allow the pickled vegetables to sit for at least 24 hours to develop flavor.
Notes
Let the pickled mix sit for 2–3 days for the best flavor.
Craving something bold, creamy, and packed with flavor? This Cajun Shrimp Alfredo checks all the boxes. As a dietitian and flexitarian, I love meals that feel indulgent but still fit into a balanced lifestyle.
Juicy, Cajun-spiced shrimp are the star of this dish, paired with a lighter homemade Alfredo sauce that doesn’t skimp on flavor. It’s versatile too. Toss it with fettuccine for a comforting classic, spoon it over roasted veggies for a veggie-forward twist, or use it as a base for whatever protein you’re craving.
Simple ingredients, big flavor, and totally weeknight-friendly. This is the kind of meal I’m always excited to share with friends and family.
Why I love This Recipe
Simple Ingredients: This recipe is made with pantry staples and fresh produce, so you don’t need to hunt for fancy ingredients. Chances are, you already have most of what you need.
Lighter Alfredo: It’s rich and creamy but made with healthier fats and wholesome ingredients, giving you all the indulgence of a classic Alfredo without the heaviness. My lighter Alfredo sauce recipe.
Easily Dairy-Free: Plant-based swaps like cashew cream or non-dairy milk work beautifully, making this recipe flexible for different dietary preferences while keeping it creamy and flavorful.
Quick and Easy: Ready in under 30 minutes, it’s a weeknight win for when you want something delicious without spending hours in the kitchen.
Ingredients For This Dairy-Free Shrimp Alfredo Recipe
Choose your favorite fettuccini or any other long pasta you prefer.
Additional Seasonings & Toppings:
Cajun seasoning (1-2 tsp), to taste (for extra spice in the sauce)
Fresh parsley, chopped (for garnish)
Red pepper flakes, optional for extra heat
Lemon wedges, optional for serving
Step-By-Step Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the fettuccine pasta (12 oz) according to package instructions until al dente.
Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
Step 2: Prepare the Shrimp
Pat the shrimp (1 lb) dry with a paper towel and season with Cajun seasoning (1 tbsp), garlic powder (1/2 tsp), salt, and pepper.
Heat olive oil (1 tbsp) in a large skillet over medium-high heat.
Add the shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque.
Remove the shrimp from the skillet and set aside.
Step 3: Combine Everything
Return the skillet to low heat.
Add the carrot and celery to the skillet and sautee for 5 minutes.
Once the vegetables are cooked add the cajun spices to toast for 1-2 minuties.
Pour the prepared cashew Alfredo sauce over the sauteed vegetables and seasoning and stir to mix.
If the sauce is too thick, add a splash of the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Add the cooked pasta and cooked shrimp back to the skillet and gently toss everything together.
Taste and season with additional Cajun seasoning (1-2 tsp), salt, and pepper, as needed.
Step 4: Serve & Garnish
Plate the Cajun Shrimp Fettuccine Alfredo while hot.
Garnish with fresh parsley, red pepper flakes, and a lemon wedge for squeezing over the top (optional).
Serve immediately and enjoy!
Substitutions and Add Ins
Substitutions and Add-Ins
Substitutions:
Cashews: Use raw sunflower seeds or blanched almonds if cashews are not available. You could also use a plant-based cream cheese.
Unsweetened Soy Milk: Substitute with almond milk, oat milk, or unsweetened coconut milk.
Nutritional Yeast: Replace with grated dairy-free parmesan cheese or omit for a milder flavor.
Protein: Replace the juicy shrimp with chicken breast, andouille sausage, sautéed tofu, tempeh, or chickpeas for extra protein.
Pasta: Swap fettachini for linguini, speghetti, penne, or your favorite pasta.
Add-Ins:
Vegetables: Include sautéed mushrooms, bell peppers, spinach, zucchini noodles, or kale for additional nutrition.
Spices: Increase the Cajun spices heat by adding more cayenne pepper or red pepper flakes.
Herbs: Add fresh thyme or oregano for an extra herbal boost.
Storage Suggestions
Store the Cajun Alfredo sauce in an airtight container in the refrigerator for 2-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk, water or plant-based milk to restore its creamy texture.
Freezing Tip: For longer storage, freeze the sauce in a freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Bring a large pot of salted water to a boil. Cook the fettuccine pasta (12 oz) according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
Step 2: Prepare the Shrimp
Pat the shrimp (1 lb) dry with a paper towel and season with Cajun seasoning (1 tbsp), garlic powder (1/2 tsp), salt, and pepper. Heat olive oil (1 tbsp) in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
Step 3: Combine Everything
Return the skillet to low heat. Add the carrot and celery to the skillet and sautee for 5 minutes. Once the vegetables are cooked add the cajun spices to toast for 1-2 minuties. Pour the prepared cashew Alfredo sauce over the sauteed vegetables and seasoning and stir to mix. If the sauce is too thick, add a splash of the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Add the cooked pasta and cooked shrimp back to the skillet and gently toss everything together. Taste and season with additional Cajun seasoning (1-2 tsp), salt, and pepper, as needed.
Step 4: Serve & Garnish
Plate the Cajun Shrimp Fettuccine Alfredo while hot. Garnish with fresh parsley, red pepper flakes, and a lemon wedge for squeezing over the top (optional). Serve immediately and enjoy!
Notes
Nutrition Disclosure Please note that nutrition facts for the Cashew Alfredo sauce recipe are not included. The nutritional content will vary depending on the specific ingredients and brands you use, as well as any modifications or serving sizes. For the most accurate information, I recommend calculating the nutrition facts using your preferred tool based on the exact ingredients you choose.
