This creamy, plant-based Meatball Alfredo is a rich and satisfying take on a classic comfort food, Fettuccine Alfredo. Instead of heavy cream and butter, this recipe uses a nutrient-packed cashew Alfredo sauce for the same luscious texture without the excess saturated fat.
Paired with store-bought plant-based meatballs, it’s high in protein, fiber, and healthy fats while being simple to make. Perfect for a quick weeknight dinner, meal prep, or a cozy meal the whole family will enjoy, this dish is a flavorful and nourishing option everyone will love.
Why I Love This Recipe
Creamy & Satisfying: Delivers the same velvety texture as classic Alfredo with less fat!
Nourishing Ingredients: Made with whole foods, high in protein, and fiber supporting gut health.
Versatile: You can prep the sauce ahead for…
This recipe, Vegan Alfredo with meatballs
Creamy Cashew Alfredo with broccoli grain bowls
Or even a Dairy-Free, lower fat version of Chicken Alfredo
My Favorite – This is an Easy Weeknight Meal: Simple to make, perfect for meal prep, and great for the whole family.
Tools Needed for Meatball Alfredo
Blender or food processor: Blends the cashew Alfredo sauce until smooth.
Saucepan: Cooks the pasta of choice.
Skillet or sauté pan: Sautés onion and garlic, heats the sauce.
Small bowl: Soaks cashews to soften them.
Measuring cups and spoons: Ensures accurate ingredient portions.
Wooden spoon or spatula: Stirs the sauce and pasta.
Tongs: Tosses pasta with the sauce.
Strainer or colander: Drains cooked pasta.
Ladle or spoon: Mixes and serves the sauce.
Ingredients
This plant-based Alfredo focuses on plant-based ingredients that offer flavor, nutrition, and a creamy texture without dairy.
For the Dairy-Free Alfredo Sauce
A cashew-based sauce creates the same velvety texture as traditional Alfredo while packing in extra protein, fiber, and heart-healthy fats. For more on this recipe, check out this article, Plant-Based Alfredo Recipe.
Raw Cashews (¾ cup): Soaked overnight or in hot water for at least 30 minutes to soften. This helps create a creamy consistency while adding plant-based fats that support satiety.
Unsweetened Soy Milk (1 ½ cups): Naturally high in protein, making the sauce more filling and balanced compared to traditional Alfredo.
Nutritional Yeast (3 tablespoons): Adds a cheesy, umami-rich flavor and is a great source of vitamin B12, an important nutrient for plant-based eaters.
Lemon Juice (2 tablespoons): Provides brightness, balancing out the richness of the sauce. Also contains vitamin C, which helps enhance nutrient absorption.
Chopped Onion (1 medium): Cooking fresh onion in olive oil enhances the depth of flavor while providing prebiotic fiber for gut health. It also adds body and texture to the sauce.
Minced Garlic (4 cloves): A key component of Alfredo’s bold flavor. Garlic also contains allicin, a beneficial compound linked to heart health. For a milder taste, substitute with 1/2 – 1teaspoon garlic powder.
Olive Oil (1 tablespoon, plus extra for sautéing): A heart-healthy fat that enhances the flavor and richness of the sauce while helping to soften the onion and garlic.
Pasta Water, Water, or additional soy milk (as needed): Used to thin the sauce to the desired consistency.
For the Plant-Based Meatballs
1 package store-bought plant-based meatballs: Choose a brand with at least 10g of protein per serving for a well-balanced meal. Look for meatballs made from lentils, chickpeas, soy, or pea protein. I chose Trader Joe’s Meatless Meatballs for this recipe.
For the Pasta
Whole wheat, gluten-free, protein+, or zucchini noodles: Whole wheat pasta offers fiber and a heartier texture, gluten-free works for dietary needs, protein+ works for those trying to bump up the protein, and zucchini noodles provide a low-carb alternative. I often prefer Barilla Protein+ Pasta for my pasta recipes.
Step-By-Step Instructions For This Dairy-Free Alfredo Recipe
Make the Creamy Cashew Alfredo Sauce
Soak the Cashews for a Smooth Texture
Soak cashews overnight or in hot water for at least 30 minutes. Drain and set aside. RD Tip: Boiling water works in a pinch—soak for 30 minutes.
Sauté Onion and Garlic for Flavor
Heat olive oil in a large skillet over medium to medium-high heat for 1 to 2 minutes. Sauté onion for 3 to 5 minutes until soft. Add garlic and cook for 1 minute. Remove from heat. RD Tip: Adding garlic separately prevents burning.
Blend the Ingredients into a Creamy Sauce
Blend soaked cashews, soy milk, nutritional yeast, lemon juice, sautéed onion and garlic, salt, and black pepper until smooth. Adjust seasoning as needed. RD Tip: Thin with water, whole milk, or soy milk, one tablespoon at a time.
Assemble the Meatball Alfredo
Cook the Meatballs and Pasta to Perfection
Bake plant-based meatballs on a parchment paper lined sheet pan in a single layer, following package instructions, or pan-fry in a skillet for a crispier texture. Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente. Before draining, reserve ½ cup of pasta water to adjust the sauce consistency if needed.
If you prefer, you can use homemade meatballs instead. I love how convenient plant-based meatballs are for quick, easy meals, making this dish perfect for busy weeknights.
Combine the Ingredients and Serve
Warm this delicious Alfredo sauce in a pan over low heat for 2 to 3 minutes. Toss with pasta, adding reserved pasta water if needed. Stir in meatballs and heat for another 2 to 3 minutes.
Serving and Customization Ideas
Serving Suggestions
Pair with roasted garlic broccoli or a side salad for added fiber and freshness.
Sprinkle with red pepper flakes for a subtle heat.
Garnish with extra fresh cracked pepper or chopped herbs such as parsley, chives, or basil.
Top this creamy Alfredo sauce recipe with vegan or even regular parmesan cheese.
Customization Options
You can customize this meal for family dinner. If using premade meatballs from the freezer you can grab plant-based, chicken, or whatever flavorful meatballs your family members prefer.
Make It Higher in Protein:
Use chickpea, or lentil-based pasta, or a protein+ pasta instead of traditional pasta.
If you eat meat, use turkey meatballs, ground chicken meatballs, or Swedish meatballs. I also love this recipe with ground turkey and mushroom meatballs.
Make It Gluten-Free:
Swap regular pasta for gluten-free pasta, such as chickpea, quinoa, or rice pasta. You can even use zucchini noodles or spaghetti squash.
My Favorite – More Veggies!:
For this recipe, I served it with a side of roasted broccoli, but I often add extra veggies right into the pasta. Zucchini noodles or spaghetti squash blend seamlessly with the fettuccine, twirling together for a perfect bite. I also love tossing in sautéed mushrooms, baby spinach, or roasted red peppers, they add flavor, texture, and extra nutrients without overpowering the dish.
Storage and Meal Prep Tips
Make-Ahead Meal Prep
Prep the sauce in advance: Store in the fridge for up to 4 days or freeze for up to 3 months in an airtight container. Thaw overnight in the fridge before reheating.
Cook extra meatballs: Double the batch and freeze for easy meals. They work great in pasta, grain bowls, or sandwiches.
Pre-portion for grab-and-go meals: For easy grab-and-go meals, pre-portion the pasta, sauce, and meatballs together in airtight containers for a quick and convenient meal.
Reheating Tips
For the Alfredo sauce: Warm over low heat, stirring in a splash of soy milk, broth, or heavy whipping cream (if not dairy-free) to restore creaminess.
For pasta and meatballs: Reheat gently in a skillet with a little broth or water to prevent drying out.
Leftover Ideas
Meatball subs: Toss leftover meatballs with red sauce and serve on a toasted bun with dairy-free cheese.
Italian wedding soup: Add to a veggie-packed broth with greens and pasta.
Cashew Alfredo grain bowl: Drizzle sauce over quinoa, roasted vegetables, and chickpeas.
This recipe is perfect for meal prep, making it easy to enjoy a quick and nourishing meal anytime.
FAQs: Your Meatball Alfredo Questions Answered
What’s the best plant-based milk for Alfredo sauce?
Oat milk is the creamiest option, while, my favorite, unsweetened soy milk provides extra protein.
Can I make this nut-free?
Yes, substitute cashews with blended tofu or sunflower seeds for a similar creamy texture.
What’s the best pasta for Meatball Alfredo?
Fettuccine is classic, but penne, spaghetti, linguine, or even rotini work well.
Final Thoughts
This plant-based Meatball Alfredo delivers the same creamy richness as traditional Alfredo, without dairy or excess fat. By using cashew-based sauce, a high-protein pasta, and a high-protein plant-based meatball, this dish is both nourishing and satisfying.
It’s perfect for weeknight meals, meal prep, or special occasions, offering comfort food without compromise. Pair it with your favorite veggie like roasted broccoli or a side salad for more micronutrients and fiber.
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2 tbspwaterfor thinning - adjust as needed to reach desired consistency
16ozplant-based meatballs
12ozfettuccini
Instructions
For The Cashew Alfredo
Soak the Cashews: If you haven’t already, soak the raw cashews overnight or in hot water for at least 30 minutes. Drain and set aside.
Sauté the Onion and Garlic: Heat a drizzle of olive oil in a pan over medium-high heat. Add the chopped onion and sauté for 3-5 minutes until soft and translucent. Add the minced garlic and cook for another minute. Remove from heat.
Blend the Cashew Sauce: In a high-speed blender, combine the soaked cashews, unsweetened soy milk, nutritional yeast, lemon juice, sautéed onion and garlic, salt, black pepper, and nutmeg (if using). Blend on high until the sauce is completely smooth and creamy. Taste and adjust seasonings as needed.
Meatball Alfredo Assembly
Bake plant-based meatballs on a parchment paper lined sheet pan in a single layer, following package instructions, or pan-fry in a skillet for a crispier texture.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente, per package instructions.
Before draining, reserve ½ cup of pasta water to adjust the sauce consistency if needed.
Warm this delicious Alfredo sauce in a pan over low heat for 2 to 3 minutes. Toss with pasta, adding reserved pasta water if needed.
Stir in meatballs and heat for another 2 to 3 minutes. Serve immediately.
Notes
Sauce Recipe Yield: Approximately 2 cupsServing Size: ½ cup per serving (yields 4 servings of Cashew Sauce total)Nutrition facts are estimated and may vary based on ingredients used and portion sizes.
Craving sushi but don’t want the hassle of rolling? This California Sushi Roll Bowl is an easy recipe that brings all the flavors of a classic California roll into a simple, no-fuss bowl. It’s fresh, flavorful, and comes together fast for an easy lunch.
Tangy sushi rice, creamy avocado, crunchy cucumber, and imitation crab create the perfect mix of texture and taste. It’s a healthy, satisfying meal that works for quick lunches, meal prep, or a budget-friendly way to enjoy sushi at home.
Make it your own by swapping in baked tofu or sushi-grade fish, adding extra veggies, or drizzling on your favorite sauce. Everything you need is easy to find at your local grocery store. Just assemble and enjoy.
Why You Will Love This Deconstructed Sushi Bowl Recipe
This California Sushi Roll Bowl is everything you love about sushi without the hassle. As a dietitian and foodie, I love meals that are both satisfying and nutritious, and this bowl checks all the boxes:
A healthy, balanced meal: Packed with lean protein, fiber-rich rice, and fresh vegetables, this bowl provides a mix of carbs, protein, and healthy fats to keep you full and energized.
Satisfies sushi cravings at home: No rolling required. Just toss everything in a bowl and enjoy all the flavors of a classic California roll with minimal effort.
Perfect for meal prep and easy lunches: Make a batch at the start of the week for quick, grab-and-go meals that don’t compromise on taste or nutrition.
A budget-friendly alternative to restaurant sushi: Get your sushi fix without spending a fortune. Making it at home is much more affordable while still delivering restaurant-quality flavors.
Fully customizable: Load it up with your favorite vegetables, swap proteins, or drizzle on your preferred sauces. This bowl is all about making sushi work for you.
Ingredients for This Easy Sushi Bowl
This sushi bowl comes together with simple ingredients that deliver the perfect balance of flavors and textures.
Base:
White rice: Sushi rice or short-grain white rice for the best texture
Rice vinegar: Adds a touch of acidity and classic sushi rice flavor
Protein & Sauce:
Crab stick (imitation crab meat): The signature ingredient in a California roll
Mayo: For a creamy texture in the crab mixture
Soy Sauce: Adds salty umami
Sriracha: For The Spice!
Toppings:
Sesame seeds: White, black, or a mix of both for crunch and nuttiness
Nori sheets or seaweed snacks: Edible seaweed adds umami and classic sushi flavor
Fresh Ingredients:
Cucumber: I prefer English cucumber for its crisp texture and mild flavor
Carrot: Adds sweetness and crunch
Avocado: Creamy and rich, balancing the textures in the bowl
For Serving:
Soy sauce: A must-have for dipping or drizzling over the bowl
Optional: Sriracha sauce: Adds a bit of heat and depth to the dish
Step-By-Step Instructions For Easy Spicy Crab Salad Sushi Bowl Recipe
This deconstructed sushi bowl is simple to make and packed with flavor. Follow these steps for the perfect sushi-inspired meal.
How to Make Perfect Sushi Rice
The key to a great sushi bowl starts with properly seasoned rice.
Cook the rice: Rinse white rice with cold water until the water runs clear, then cook according to package instructions.
Season the rice: While the rice is still warm, gently mix in rice vinegar, a pinch of salt, and a touch of sugar (optional, but helps balance the acidity). Let it cool to room temperature before assembling the bowls.
Prepare the Crab Mixture
Chop or shred the imitation crab into small pieces.
In a bowl, mix the crab with sriracha, mayo, and soy sauce until evenly coated. Adjust seasoning to taste as needed.
Assemble the Sushi Bowl
Prepare the toppings:
Cucumber: Slice into ribbons, matchsticks, or half-moons.
Carrot: Shred for easy mixing and crunch.
Avocado: Dice or slice, depending on your preference.
Nori: Julienne into thin strips for easy sprinkling.
Create the base: Add a scoop of cooked and seasoned sushi rice to each serving bowl.
Add the toppings: Layer the crab mixture, fresh veggies, sesame seeds, and nori over the rice.
Drizzle and serve: Finish with a drizzle of sriracha, spicy mayo, or soy sauce!
Variations of Homemade Sushi Bowls
This recipe is highly customizable, so you can create your favorite sushi flavors at home. Try these variations:
Re-create your favorite sushi rolls: Use the same ingredients you love in a roll but in a bowl.
Use sushi-grade raw fish: Swap the imitation crab for sushi-grade salmon or tuna for a more authentic experience.
Try canned seafood: Make it with canned salmon or tuna for a quick and easy alternative.
Go plant-based with baked tofu: A great option for a vegetarian sushi bowl.
Add extra toppings: Try pickled ginger, pickled red onion, or other sushi-inspired veggies like tempura sweet potatoes, pickled radish, red peppers, or green onion.
Tips for the Best California Roll Sushi Bowls
Use quality seaweed snacks: Try GimMe Organic Seaweed Snacks or Annie Chun’s Seaweed Snacks for the best flavor and crunch.
Finish with bold flavors: Drizzle with sriracha, spicy mayo, my sweet garlic sauce, yum yum sauce, or a touch of sesame oil for extra richness.
Use a rice cooker: It takes the guesswork out of making perfectly cooked sushi rice.
Choose the right rice: Short grain rice is ideal for sushi bowls, but brown rice is a great high-fiber alternative.
Boost the veggies: Add fresh bell peppers for extra crunch or mix in thawed cauliflower rice to keep the bowl light while still maintaining some regular rice for texture.
Storing This Recipe
For the best freshness, store each component separately in airtight containers.
Rice will stay good for up to three days, reheat with a splash of water to restore its texture. Keep veggies separate to maintain their crispness. The crab mixture is best eaten within two days.
If storing a fully assembled bowl, eat it within 24 hours for the best quality. This sushi bowl is perfect for meal prep, just assemble when you’re ready to eat!
One of my favorite ways to turn a bag of frozen shrimp into something bold and flavorful is with this easy Spicy Cajun Shrimp recipe.
It’s perfect as an appetizer or served alongside veggies and grains for a balanced meal, delivering a lean source of protein, omega-3s, and essential nutrients that support overall health. With just a few ingredients and minimal prep, this shrimp comes together in minutes, making it a quick, protein-packed option you’ll want to keep in your meal rotation.
Whether you’re looking for a crowd-pleasing starter or a simple way to add variety to a flexitarian plate, this recipe delivers big flavor with little effort.
Why You Will Love This Recipe
Versatile: This shrimp can be served as an appetizer, tossed into tacos, added to grain bowls, or paired with roasted veggies for a balanced meal. It’s a flavorful addition to any flexitarian plate!
Easy Shrimp Recipe: With just a handful of ingredients and simple cooking steps, this recipe is beginner-friendly and requires minimal prep, perfect for when you need a no-fuss meal.
Quick Weeknight Meal: From freezer to plate in under 15 minutes, this spicy shrimp is a lifesaver on busy nights. It’s fast, satisfying, and packed with protein to keep you feeling full.
Bold & Flavorful: Toasting the Cajun seasoning in oil enhances its depth, giving the shrimp a smoky, spicy kick that’s restaurant-worthy—but made right at home.
Healthy & Protein-Packed: Shrimp is a lean, nutrient-dense protein that’s rich in omega-3s, B12, and selenium, making this a delicious way to nourish your body without extra effort.
This is a shrimp recipe you’ll find yourself making over and over again!
Ingredients
This recipe keeps things simple with just a few key ingredients, letting the bold flavors shine.
1 lb raw shrimp – Peeled and deveined for easy prep.
1 ½ tbsp Cajun seasoning – Use My Cajun Seasoning for the perfect smoky-spicy blend.
2 tbsp butter or oil – Butter adds richness, while olive oil keeps it light and heart-healthy.
1 tbsp fresh lemon juice (optional) – A bright, zesty finish that balances the spice.
Pro Tip: If using frozen shrimp, thaw and pat dry before cooking to get the best texture and flavor.
Step-By-Step Instructions
Follow these simple steps to make flavorful Spicy Cajun Shrimp in minutes.
Prepare the Seasoning – If making your own, mix the Cajun seasoning in a small mixing bowl. If using a pre-made blend, measure it out and set aside.
Heat the Skillet – Place a large skillet over medium-high heat. Add the butter or oil and let it heat until shimmering.
Toast the Spices – Stir in the Cajun seasoning, letting it toast in the hot oil for 30 to 60 seconds to enhance the flavors. Tip: Toasting the Cajun seasoning in oil before adding the shrimp helps unlock its full depth of flavor, giving the shrimp a richer taste.
Cook the Shrimp – Add the shrimp in a single layer, making sure they have space to cook evenly. Sauté for 2 to 3 minutes per side until opaque and slightly crisp at the edges. Tip: Avoid overcooking—shrimp cook quickly and can become tough and rubbery. Remove them from the heat as soon as they turn opaque and curl.
Finish and Serve – Remove from heat and, if using, drizzle with fresh lemon juice for a bright, zesty finish.
What to Serve With Spicy Cajun Shrimp
This Spicy Cajun Shrimp makes a great appetizer on its own, but here are a few ways to serve it for even more flavor and variety:
On a Platter: Arrange the shrimp on a serving board with skewers or toothpicks, lemon wedges, and a dipping sauce like tartar sauce, remoulade, or Cajun aioli.
With Crostini: Serve over toasted baguette slices with a drizzle of lemon juice or a smear of garlic butter.
Shrimp Cocktail Style: Chill the cooked shrimp and serve with a spicy Cajun cocktail sauce for a twist on the classic.
Lettuce Wraps: Spoon the shrimp into butter lettuce leaves with a sprinkle of green onions and a squeeze of lime.
Taco Night: Use this shrimp in shrimp tacos, adding slaw, avocado, and a squeeze of lime for extra flavor.
Stuffed Avocado: Halve an avocado and top it with the shrimp for a creamy, spicy combination.
Variations and Customizations
This Spicy Cajun Shrimp recipe is easy to customize based on your preferences or what you have on hand. Try one of these variations:
Add More Heat: Add a pinch of red pepper flakes for extra spice, or drizzle with hot sauce before serving.
Swap The Citrus: Swap lemon juice for lime juice to give the shrimp a tangy, citrusy kick.
Garnish: Top with green onions, parsley, cilantro, or thinly sliced jalapeños for extra flavor. A sprinkle of flaky sea salt enhances the final dish.
Add a Dipping Sauce: Serve with tartar sauce for a creamy, tangy contrast to the bold spices.
Use Fresh or Frozen Shrimp: Whether using fresh shrimp or a bag of shrimp from the freezer, both work, just be sure to pat them dry before cooking.
Spicy Garlic Shrimp Twist: Add minced garlic to the pan when toasting the spices for an extra layer of garlicky depth.
Make Cajun Shrimp Alfredo: My recipe for Cajun Shrimp Alfredo is dairy-free and delicious.
This Spicy Cajun Shrimp is a quick and flavorful appetizer, ready in 15 minutes with Cajun seasoning, butter or oil, and a touch of lemon for a bold finish.
Heat oil in a skillet over medium-low heat. Add Cajun Seasoning. Stir constantly for 30-60 seconds until fragrant.
Cook the Shrimp:
Increase heat to medium and add shrimp to the skillet. Sauté for 2-3 minutes per side until opaque and lightly crisped. If using garlic, stir it in during the last minute of cooking.
Finish & Serve:
Remove from heat and, if using, drizzle with lemon juice. Let cool slightly, then thread shrimp onto skewers or toothpicks.
Garnish & Enjoy:
Sprinkle with fresh parsley and serve warm with a dipping sauce like Cajun aioli.
Tired of boring salads? Let’s upgrade your salad game with a homemade vinaigrette that’s way better than any store-bought dressing!
Salads are a great way to load up on veggies, but the right dressing can take them from basic to bold. This tangy balsamic vinaigrette is packed with flavor, bringing just the right balance of sweet, savory, and herby goodness.
I promise, salads don’t have to be boring! With this easy dressing, a handful of leafy greens, a bit of crunch, and some protein, you’ll have a salad worth making again and again.
Why Is Salad Dressing So Important?
Salad dressings bring variety, bold flavors, and excitement to every bite. Whether it’s a simple vinaigrette shaken in a jar (like this Balsamic Basil Vinaigrette) or a blended dressing like my Creamy Vegan Apple Walnut Dressing, I’m always whipping up something fresh.
Salad dressing plays a key role in healthy eating by adding flavor and healthy fats, making it easier and more enjoyable to eat nutrient-rich vegetables, whole grains, and proteins regularly.
No More Expired Dressings: Why I Always Make My Own
If you open my fridge, you won’t find ten half-used, expired bottles of salad dressing tucked in the door. Why? Because, homemade dressings are so much better, take only a few minutes to make, and don’t clutter up my fridge with bottles I’ll never finish.
I always keep a few simple ingredients on hand, olive oil, vinegar, mustard, honey, and herbs and spices, so I can whip up a homemade vinaigrette anytime. This tangy balsamic vinaigrette is one of my go-tos. It’s quick, easy, and way better than anything from a store.
Making your own dressing is as simple as shaking everything up in a jar. Less than five minutes, no weird preservatives, and total control over the flavor. Once you try it, you’ll never go back to store-bought!
Why I Love This Basil Balsamic Vinaigrette
Versatile: This great marinade isn’t just for salads, it’s perfect for roasted veggies, grain bowls, or grilled proteins.
Customizable: Use simple ingredients like olive oil and Dijon mustard, or switch it up! You can even add mayo for a creamier dressing.
Quick & Easy: This recipe is ready in minutes just add everything to a mason jar and shake!
Better Than Store-Bought Dressings: No preservatives, just fresh, bold flavors.
The Ingredients in Balsamic Basil Dressing
Balsamic Vinegar: Feel free to use your favorite brand . You can use a flavored or sweet balsamic vinegar like Fig or Cherry! You can even use a white balsamic vinegar.
Fresh Basil Leaves: dried basil works too, it’s just not as good as fresh
Extra Virgin Olive Oil – or other super flavorful olive oil or avocado oil
Dijon Mustard
Maple Syrup or a little bit of honey
Sea Salt & Black Pepper
Yup, this dressing is 100% plant-based.
Make It A Creamy Dressing
Want a creamy balsamic dressing with a thicker consistency? Try these simple swaps:
Add a spoonful of mayo or Greek yogurt for extra creaminess.
Blend in a ripe avocado for a dairy-free creamy twist.
Whisk in tahini for a nutty, velvety texture.
No matter how you make it, this easy dressing is better than anything store-bought!
Growing Basil Plants for Fresh Flavor
Fresh basil leaves makes all the difference in this dressing! I love growing my own basil to have a steady supply of vibrant, fragrant leaves all year long.
Late Spring, Summer & Fall: I grow basil in my garden, where it thrives in warm weather with plenty of sunlight. A few plants can produce an abundance of fresh leaves, perfect for dressings, pesto, and more.
Cooler Months: When the temperatures drop, I switch to my AeroGarden, which lets me grow fresh basil indoors, no matter the season. It’s an easy way to keep fresh herbs on hand without worrying about the weather!
Whether from the garden or an indoor setup, homegrown basil always brings the best flavor to this dressing!
How to Make This Balsamic Basil Vinaigrette Dressing: The Jar Method
My favorite way to make my own salad dressings, grain bowl sauces, and vinaigrettes is the jar method, it’s quick, mess-free, and perfect for storage!
Grab a glass jar with a tight-fitting lid.
Add all the ingredients, balsamic vinegar, fresh basil, extra-virgin olive oil, Dijon mustard, maple syrup, sea salt, and black pepper.
Secure the lid and shake vigorously until everything is well combined.
Pour directly from the jar onto your salad, grain bowl, or roasted veggies.
Store leftovers right in the jar for later. Just give it another shake before using! All you need to store your salad dressing to use later in the week is an airtight container.
This method creates the perfect balance of flavors while making cleanup a breeze.
Other Methods
Immersion blender: Want a smoother texture? Blend everything directly in the jar for a silky, emulsified vinaigrette.
Whisk & Bowl: Prefer a classic approach? Whisk the ingredients together in a bowl, slowly adding the oil for the best emulsion.
Whichever method you choose, this easy homemade vinaigrette beats any store-bought dressing!
How to Pair This Dressing
Since this vinaigrette contains fresh basil leaves, I recommend using it within 2-3 days for the best flavor. Luckily, there are plenty of ways to enjoy it before then!
A Dressing for Salads: Toss it with your favorite salads, from a classic arugula salad to a fresh Caprese salad with cherry tomatoes and sweet basil.
A Sauce for Grain Bowls: Drizzle it over quinoa, farro, or brown rice bowls for extra flavor.
Spooned Over Protein: Try it on grilled chicken breast, fish, or tofu for a bright, herby finish.
Drizzled Over Cottage Cheese: A surprising but delicious combo, just a light drizzle brings out the creaminess.
As a Veggie Dip: Serve it alongside roasted or raw veggies for an easy, flavor-packed dip.
This versatile, easy dressing is perfect for adding a fresh, tangy kick to so many dishes!
Want to take your salad game even further? If you’re ready to ditch bland store-bought dressings for good, check out my [Ultimate Guide to Homemade Salad Dressings]. I’ll walk you through the best ingredients, flavor pairings, and easy recipes so you can whip up fresh, delicious dressings anytime.
More Salad Dressing Recipes
I love salad dressings so much that I keep adding more and more recipes to The Addy Bean. They are an easy way to make a salad exciting! Below are some other excellent salad dressing recipes.
This Balsamic Basil Vinaigrette has 5 main ingredients and is easy to throw together. This Vinaigrette is tangy, herby, and slightly sweet making it a wonderful dressing for a salad or grain bowl.
Add all the ingredients, balsamic vinegar, fresh basil, extra-virgin olive oil, Dijon mustard, maple syrup, sea salt, and black pepper.
Secure the lid and shake vigorously until everything is well combined.
Taste and adjust the flavors as needed. I.e. add more salt, pepper, honey etc.
Notes
Typically, guidelines for classic vinaigrette are 3 parts oil to 1 part vinegar. However, my personal preference is for more acidity, tartness, and bite!I prefer a 2:1 ratio of oil to vinegar or citrus.
Easy Roasted Sheet Pan Meal with Sausage, Sweet Potatoes, and Brussels Sprouts
Looking for a quick, healthy, and flavorful dinner? This easy sheet pan sausage and vegetables recipe is a go-to for busy weeknights. Roasting sweet potatoes, Brussels sprouts, and apples together creates a perfect balance of savory and sweet, making this dish both nutritious and satisfying.
I love how sheet pan dinners make cooking effortless, just chop, season, and roast everything on one pan. This version features chicken sausage for a protein boost, but you can easily swap in vegan sausage, baked tofu, or turkey sausage to fit your preferences.
Not only is this meal great for dinner, but I also love repurposing roasted veggies for breakfast with eggs, peppers, and onions. It even works as a holiday side dish next to turkey or pork.
This one-pan meal is packed with fiber-rich veggies, lean protein, and natural sweetness from apples, making it a wholesome and delicious option for the whole family. Let’s break down the ingredients and get roasting!
Why You’ll Love This Recipe
Easy clean-up and prep: One sheet pan, minimal dishes, and simple chopping.
Healthy and balanced: Packed with fiber, protein, and heart-healthy fats.
Great for meal prep: Make a batch and enjoy leftovers all week.
Perfect for busy nights: Quick, flavorful, and family-approved.
Simple ingredients: Everything is available at your local grocery store.
As a dietitian, I love that this meal is nutritious, flexible, and easy to customize based on what you have on hand.
Tools You’ll Need
With just a few basic kitchen tools, this easy sheet pan meal comes together with minimal fuss!
Sheet pan with parchment paper or foil: For even roasting and easy clean-up.
Sharp knife and cutting board: To chop veggies and sausage into uniform pieces.
Mixing bowl (optional): For tossing ingredients with oil and seasoning.
Tongs or spatula: To flip veggies halfway through for even cooking.
Ingredients for This Easy Sheet Pan Recipe
Brussels Sprouts: These mini cabbages roast beautifully until crispy and are packed with vitamin C. Swap with regular or purple cabbage if needed.
Sweet Potatoes: A hearty, nutrient-dense vegetable that adds natural sweetness and a satisfying texture. You can also use carrots or regular potatoes.
Apples: A surprising but delicious addition. Their natural sweetness pairs perfectly with roasted veggies and sausage, especially in the fall.
Sausage: Adds protein and flavor. Use chicken sausage, turkey sausage, vegan sausage, or even baked tofu for a plant-based option.
Oil & Seasonings: Olive oil or avocado oil helps with roasting, while salt, black pepper, garlic powder, thyme, and smoked paprika enhance the flavor.
Garnishes & Toppings: Sprinkle with fresh herbs, chopped nuts, or a squeeze of lemon or lime for extra brightness and texture.
Ingredient Swaps & Additions
Sausage Alternatives
Customize your sheet pan meal by swapping or adding different protein options:
Baked Tofu: A great plant-based option that crisps up beautifully in the oven.
Turkey Sausage: A leaner alternative to traditional pork sausage.
Vegan Sausage: Works well for a completely plant-based version.
Italian Sausage Links: Adds a classic, herby flavor.
Andouille Sausage: Perfect for a smoky, slightly spicy kick.
Roasted Sausage: Any pre-cooked or roasted sausage works for convenience.
Vegetable Additions & Substitutions
Mix and match veggies to suit your taste or what you have on hand:
Red Potatoes: A hearty swap for sweet potatoes.
Green Beans: Adds crunch and vibrant color.
Red Bell Pepper: Brings sweetness and extra flavor.
Broccoli Florets: A great option for added fiber and nutrients.
Cherry Tomatoes: Bursting with juicy sweetness when roasted.
Red Onion: Adds a mild, caramelized flavor that pairs well with everything.
With so many variations, this sheet pan sausage and vegetable recipe can be adjusted for any season, preference, or dietary need!
Step-by-Step Instructions
Cut veggies: Chop the Brussels sprouts, sweet potatoes, and apples into bite-sized pieces to ensure even cooking. Keep the pieces uniform for the best texture.
Prepare the sausage:
If using raw sausage, slice it into rounds or leave it whole for extra juiciness.
If using pre-cooked sausage, simply slice it into bite-sized pieces.
Season and coat: In a large bowl, toss the veggies and apples with olive oil, salt, pepper, and any additional seasonings. Make sure everything is evenly coated for maximum flavor.
Arrange on a sheet pan: Spread everything in an even single layer on the pan. This helps the veggies roast properly instead of steaming.
Roast: Place in a preheated oven and cook for the recommended cooking time, stirring halfway through to ensure even browning.
Check for doneness: The sweet potatoes should be fork-tender, and the sausage should be fully cooked through. If needed, roast for a little bit longer until everything is golden and crispy.
Serve and enjoy: Garnish with fresh herbs, nuts, or a squeeze of citrus for an extra boost of flavor. Serve on its own or with your favorite dipping sauce.
This simple sheet pan sausage and vegetable recipe is perfect for busy nights, easy meal prep, and a nutritious dinner with minimal effort!
Tips for Making Roasted Sweet Potatoes and Brussels Sprouts
Chop Evenly for Better Roasting
Cut your veggies into bite-sized, uniform pieces to ensure even cooking. Smaller pieces will roast faster, while larger ones may take longer to soften.
Coat and Season Well
Toss your veggies generously with olive oil or avocado oil to enhance flavor and promote caramelization.
Season with salt, black pepper, garlic powder, dried thyme, or red pepper flakes for a flavorful kick.
Roast for Perfect Texture
Timing matters: Hardier vegetables like sweet potatoes, carrots, and turnips need more time in the oven than delicate ones like broccoli or bell peppers.
Staggered roasting: Add softer veggies later in the cooking process to prevent them from overcooking.
Add Protein for a Balanced Meal
Chicken sausage: Easy to slice and roast with the veggies. Add it to the pan 15 minutes before cooking is done.
Baked tofu, turkey sausage, or vegan sausage: Great alternatives that roast well alongside the vegetables.
Boost Flavor with Dips & Citrus
Dipping sauces: A simple Greek yogurt dip with olive oil, salt, and pepper adds creaminess. Try a mustard-based sauce or balsamic glaze for more variety.
Brighten with citrus: A squeeze of lemon or lime enhances flavors. Lime and sweet potatoes are an especially delicious combination.
Garnish for Extra Texture
Chopped nuts (almonds, pecans, or walnuts) for crunch.
Fresh herbs (parsley, chives, or microgreens) for color and freshness.
Pan-fried chestnuts for a rich, nutty flavor.
Like this Roasted Sweet Potatoes and Brussel Sprouts Recipe?
Easy Sheet Pan Sausage, Sweet Potatoes, Apples, and Brussels Sprouts
Sarah Harper MS, RD, LDN
This one-pan meal combines roasted sweet potatoes, Brussels sprouts, apples, and sausage for a perfect balance of savory and sweet. Quick to prep, easy to clean up, and packed with flavor, it’s a great option for busy weeknights or meal prep.
Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
Chop and Season
Cut Brussels sprouts, sweet potatoes, and apples into uniform pieces.
n a large bowl, toss veggies and apples with olive oil, salt, pepper, garlic powder, thyme, and red pepper flakes.
Assemble and Roast
Spread everything in an even layer on the sheet pan. Add raw sausage now; if using pre-cooked sausage, add it in the last 15 minutes.
Bake for 25-30 minutes, stirring halfway through, until vegetables are tender and caramelized.
Serve and Garnish
Garnish with fresh herbs, nuts, your favorite sauce, or a squeeze of citrus.
Notes
Apples: You want a tart, crisp and sweet apple like a Honeycrisp, Braeburn, Jonagold, or Granny Smith.This dish can be served with pork, sausages, baked chicken or my favorite, as its own entree!
For over a decade, baked tofu has been a staple in my kitchen. I first discovered its chewy, nutty goodness in the summer of 2011 while studying abroad in Dunedin, New Zealand. One weekend at the local farmers market, I came across baked tofu—a version I had never tried before—and I was instantly hooked. Prior to that experience I had eaten a lot of bad tofu. I was always drawn to the appeal of a plant-based protein but had no idea how to make it taste so good.
Since then, baked tofu has remained a favorite for its versatility, subtle flavor, and ability to absorb marinades, sauces, and seasonings. It’s a reliable, protein-packed ingredient that I always keep on hand. In this article, I’ll walk you through how to make Easy Baked or Air Fried Tofu, explore ways to enjoy it, and highlight some key nutrition facts about tofu.
Can You Freeze Tofu in Its Package?
Yes, you can freeze tofu in its original package. Freezing changes the texture, making it firmer and spongier, which helps it absorb marinades more effectively. If the tofu is in a sealed, water-packed container, you can place it directly in the freezer. If the package is already opened, drain the tofu and store it in an airtight container before freezing. When ready to use, let it thaw in the refrigerator, then press out any excess moisture for the best texture.
Frozen Tofu Tip: For an even crispier, more flavorful result, try tearing the thawed tofu into bite-sized pieces instead of cutting it into cubes. This creates more surface area, allowing it to soak up marinades and crisp up beautifully when baked or air-fried.
Why I Make This Easy Air Fryer Tofu Recipe
Incredible Texture: Crispy on the outside with a chewy, satisfying bite. Versatile: A perfect addition to salads, bowls, stir-fries, and more. Easy to Prepare: Requires minimal ingredients and hands-on time. Great for Meal Prep: Make a batch in advance for quick, effortless meals. Plant-Based Protein: A delicious way to add more protein to your diet.
Because I eat mostly plant-based, having quick and easy protein options makes maintaining a balanced diet effortless. This recipe is a go-to for busy weeks when I need a nutritious meal in minutes.
Ingredients
Unlike some crispy tofu recipes that call for cornstarch or extra coatings, I keep it simple with just two essential ingredients:
Tofu (Firm or extra-firm)
Oil (Avocado oil, sesame oil, or another high-heat option)
Other optional ingredients include seasonings such as garlic powder, onion powder, salt, and nutritional yeast
Oven: Preheat to 425°F. Position the rack in the middle or upper half of the oven.
Air Fryer: Preheat to 375°F for 3-5 minutes.
Step 2: Prepare the Tofu
Press the tofu: Remove excess water by using a tofu press or patting it dry with paper towels. This helps achieve a denser, chewier texture.
Cut the tofu: Slice into ½-inch to 1-inch cubes or slabs.
Toss in oi: In a large bowl, toss the tofu with the oil. Option to include any other seasonings with the tofu pieces, such as onion powder, garlic powder, salt, or nutritional yeast.
Arrange on a tray:
Oven: Line a baking sheet with parchment paper and arrange tofu in a single layer.
Air Fryer: Place tofu in a single layer in the air fryer basket (cook in batches if needed).
Step 3: Bake or Air Fry
Oven: Bake for 30-60 minutes, flipping halfway through. Remove when edges are golden brown and crispy.
Air Fryer: Air fry tofu for 12-15 minutes, flipping halfway, until golden and crispy.
Note: Cooking time may vary based on your air fryer or oven model, as well as the thickness of the tofu. Bake or air fry until golden and crispy, adjusting as needed for best results.
Step 4: Serve
Once done, enjoy the crisp tofu as is or toss in your favorite sauce or serve along side a delectable dip.
Here are some delicious ways to enjoy it:
Incorporated into a salad or roasted salad for extra protein like my Roasted Brussels Sprouts and Acorn Squash Salad
Mixed into a grain bowl with quinoa, farro, or rice
Add to a stir fry drizzled with soy sauce and other yummy flavors, served with brown or white rice
Tossed in a flavorful sauce and served over noodles topped with green onion
Paired with a dipping sauce like sweet chili sauce, peanut sauce or tahini dressing
Chopped into a taco filling topped with beans, avocado, and a few dashes of your favorite hot sauce.
Smothered in bbq sauce and served over mashed potatoes and corn for a delicious comforting meal.
Health Benefits of Tofu
Tofu is a great source of plant-based protein with several health benefits. It provides all nine essential amino acids, making it a complete protein that supports muscle repair and overall health. With about 8–10 grams of protein per 3.5-ounce (100g) serving, it’s a solid plant-based option for vegetarians, vegans, and flexitarians.
Its unsaturated fats may help lower cholesterol, promoting heart health. Additionally, tofu is a natural source of omega-3 fatty acids, which have anti-inflammatory properties that further support cardiovascular health. Regularly incorporating tofu into a balanced diet may contribute to better blood vessel function, lower blood pressure, and reduced overall cardiovascular risk.
Rich in calcium and magnesium, tofu also supports strong bones. The phytoestrogens it contains may help with hormone regulation. If you choose fermented varieties, you’ll also get probiotics that support digestion and gut health.
Tips for the Best Baked or Air Fried Tofu
Press It Well: Use a tofu press or a heavy object to remove excess water for better texture and crispier results.
Don’t Overcrowd: Arrange tofu in a single layer for even crisping.
Use High Heat: A higher temperature helps create crispy edges.
Adding Sauce and Marinade: If you want extra crispy tofu, toss it in sauce after cooking to keep the texture intact while adding flavor. If crispiness isn’t a priority, marinate the tofu for at least 30 minutes before baking for deeper flavor absorption.
Nutrition Spotlight: Tofu 101
What is Tofu?
Tofu is a plant-based protein made by coagulating soy milk and pressing it into solid blocks. It provides all essential amino acids, making it a complete protein. It’s also rich in iron and calcium, making it a powerhouse ingredient for plant-focused diets.
How Does Tofu Taste?
Tofu has a mild, slightly nutty flavor and acts as a blank canvas, absorbing the flavors of marinades, sauces, and seasonings.
Different Types of Tofu
Silken Tofu: Soft, smooth, and custard-like. Best for soups, smoothies, and creamy dishes.
Soft or Medium Tofu: More structured than silken but still delicate. Great for soups and braised dishes.
Firm Tofu: Holds its shape well and is perfect for grilling, frying, baking, and stir-fries.
Extra-Firm Tofu: The most solid variety, best for dishes requiring a sturdy texture like kebabs and stir-fries.
Sprouted Tofu: Made from germinated soybeans for a nuttier flavor and higher digestibility.
The Various Types of Tofu
Silken Tofu: This is the custard of tofu. Silken tofu has a soft and smooth texture. It is made by coagulating soymilk without curdling it into solid blocks. It is delicate and often used in soups, smoothies, and as a vegan scrambled egg. This tofu variety has the highest water content.
Soft or Medium Tofu: Soft or Medium tofu has a lower water content when compared to silken tofu. During processing, the soy milk is coagulated into a solid block. This variety is great in soups and other dishes where a softer texture is desired.
Regular or Firm Tofu: Firm tofu has a solid tense texture. It is best used for grilling, frying, baking, and stir-frying. This tofu is an excellent choice for crispy baked tofu.
Extra Firm Tofu: The firmest variety of tofu, extra firm tofu, holds its shape the best. This variety is used for kebabs, stir-fries, and other dishes that require it to maintain its shape. This type boasts the lowest water content among the tofu varieties.
Bonus – Sprouted Tofu: Sprouted tofu is made with soybeans that have partially germinated prior to processing. The texture is similar to firm and extra firm tofu with a slightly nuttier flavor.
Final Thoughts
If you’re looking for an easy, high-protein addition to your meals, baked or air-fried tofu is a fantastic option. It’s a simple yet satisfying way to embrace plant-based eating, whether you’re fully vegetarian, flexitarian, or just looking to incorporate more plant foods into your diet. Enjoy experimenting with different flavors and different recipes to find your favorite way to serve it!
Both Oven Baked and Air Fryer Tofu's create crispy, delicate, and dense tofu. This Easy Oven Baked or Air Fryer Tofu is excellent served tossed in your favorite sauce, served with a dipping sauce, or use in a salad, sandwich, or wrap!
Course Appetizer, dinner, lunch, Main Course, Salad
Cuisine human
Servings 2
Calories 233kcal
Ingredients
1blockextra firm tofu(14-16oz)
2tbspavocado oil
salt to taste
Instructions
Preheat
Oven: Preheat to 425°F. Place the baking rack in the middle or closer to the top half of the oven.
Air Fryer: Preheat your air fryer to 375°F for about 3 to 5 minutes.
Prepare Tofu
You want to remove excess water from the tofu (a very important step!). To do this, drain the tofu using a tofu press or pat the tofu dry(ish) with paper towels or kitchen linens. See recipe notes.
Cut the tofu into 1/2-inch to 1-inch slices or cubes. Place the tofu in a single layer on a baking sheet lined with parchment paper.
Oven: Place the tofu in a single layer on a baking sheet lined with parchment paper.
Air Fryer: Place the tofu in a single layer in air fryer basket (this might take 2-3 rounds of air frying depending on the amount of tofu you are making).
Bake or Air Fry Tofu
Bake: Bake the tofu for 30-60 minutes, flipping halfway through. Remove the tofu from the oven when the edges are golden brown and the tofu is crispy.
Air Fry: Cook the tofu in the air fryer for about 12-15 minutes, flipping halfway through cooking, until the tofu is golden brown and crispy on the outside.
Serve
Once done, remove from the oven and toss in your favorite sauce, serve it with a dipping sauce, or use it in a salad, sandwich, or wrap!
Notes
Pressing Tofu: Pressing tofu removes moisture, allowing for the tofu to hold its shape for stir-fries, grilling, and baking. Check out this article from The Spruce Eats for more details on Pressing Tofu to Remove Moisture.
