This Cashew Caesar dressing has quickly become a new favorite! It captures all the rich, creamy, and salty goodness of a traditional Caesar dressing but is completely plant-based, no store-bought vegan mayo required.
Not a fan of anchovies? This Caesar salad recipe is perfect for you! It captures that classic anchovy flavor without using any anchovies at all.
Why Cashews Make the Perfect Base for a Mayo-Free Caesar Dressing
So, how do I achieve that classic Caesar taste without mayo? It’s simple, I use cashews!
Cashews bring a buttery, slightly nutty flavor that enhances the dressing without overwhelming it, unlike peanuts might. This makes cashews the perfect base for my mayo-free Cashew Caesar Dressing.
Plus, they’re packed with unsaturated fats, fiber, and protein, making this dressing both delicious and nutritious!
Why You Will Love This Recipe
Versatile: With Kale as your base you can get creative with the add-ins for this recipe. Try cherry tomatoes, capers, parmesan cheese, homemade croutons, or even homemade toasted walnut breadcrumbs!
Healthy: You know all the ingredients going into this salad. Best of all you made the dressing yourself! No difficult to read ingredients, added sugars, or stabilizers here!
Kale!: Kale is the star of this kale caesar salad. I love that you could keep thing super simple with just the cashew caesar dressing massaged into some kale leaves, thats it! A complete salad!
Additionally, I love to use fresh kale from the farmers market but this year I grew a bunch in my garden and I’ve been using it in all the massaged kale salads and homemade kale chips!
Ingredients for This Healthy Caesar Salad
This healthy Caesar salad is a flavorful twist on the classic, made with fresh kale or romaine, crunchy homemade croutons, and a creamy homemade dressing, with optional protein add-ins for a heartier meal.
Kale – Use curly or lacinato kale, or swap for crisp romaine lettuce.
Optional Add-ins: For added protein, include crispy breaded tofu, soy curls, or, if you’re not plant-based, chicken breast.
Ingredient List For This Creamy Caesar Salad Dressing
This easy caesar dressing is one of my go-to favorites, featuring simple ingredients that deliver a creamy, garlicky, tangy, bold, and briny flavor. It’s so easy to make—you can shake it up in a mason jar or blend it with an immersion blender!
Cashews: The base of this Cashew Caesar Dressing. Cashews are commonly used in vegan recipes for their buttery texture and mild flavor, making them perfect for creamy dressings.
Nutritional Yeast: Packed with B vitamins, it gives the dressing a cheesy flavor, essential in plant-based Caesar dressings.
Lemon Juice & Apple Cider Vinegar: These ingredients provide the necessary acidity. Lemon juice, whether fresh or from a bottle, is key for replicating the bright flavor of traditional Caesar dressing.
Capers & Caper Brine: These give the dressing a vinegary, lemony tang, acting as the vegan alternative to anchovy paste.
Dijon Mustard: Adds a sharp, tangy, and slightly spicy kick to the dressing.
Garlic Powder: A Caesar dressing staple, garlic brings depth. I opt for garlic powder here for a milder, more balanced garlic flavor however if you want a more garlicy flavor profile you can use fresh garlic cloves.
Avocado Oil: Adds richness and smooth texture. You can substitute extra virgin olive oil or vegetable oil if preferred.
Black Pepper: For seasoning and a bit of spice.
Water: To thin the dressing to the perfect consistency. Without it, the dressing would be too thick.
How To Make This Creamy Dressing
This, no mayo, creamy caesar dressing recipe is almost as easy as the basic oil and lemon vinaigrette. Once you make this Creamy Cashew Ceasar, you will have made a delicious dressing that can last for days in the fridge. Furthermore, if you make extra Cashew Caesar Dressing, you can use it all week long as part of your meal prep.
Step 1: Quick soak the cashews
If you don’t have time to soak the cashews overnight, pour boiling water over the cashews and let them sit for 15-30 minutes. Drain and rinse.
Step 2: Blend the dressing
In a blender or food processor, combine the soaked cashews, nutritional yeast, lemon juice, capers, caper brine, garlic powder, avocado oil, and water.
Blend on high until the dressing is creamy and smooth. Add more water if you prefer a thinner consistency.
Step 3: Taste and adjust seasoning
Add salt and pepper to taste. Adjust the lemon juice, capers, or caper brine for more tang if desired.
In a large bowl, toss the flavorful dressing with your favorite salad greens, croutons, and any other toppings you like.
3 Delicious Ways to Enjoy Cashew Caesar Salad
Kale & crispy chickpeas – Swap romaine for hearty kale and massage it with the dressing to soften. Top with roasted chickpeas for a crunchy, protein-packed twist.
With a pop of red pepper, capers, hemp hearts, & croutons – Keep it traditional with crisp romaine, garlicky croutons, and a sprinkle of capers for a briny, umami boost.
Shaved Brussels sprouts & parmesan – Thinly sliced Brussels sprouts make for a crunchy, refreshing base. Toss with the dressing, add grated Parmesan (or a dairy-free alternative), and finish with toasted almonds for extra texture.
Cashews, a Nut and a Heart Healthy food
Cashews, like many nuts, are a fantastic addition to a balanced, heart-healthy diet. In fact, nuts are one of the food groups recognized by the American Heart Association (AHA) as heart-healthy.
You may have noticed the Heart-Check Mark on certain food packaging, but what does this symbol signify? For a food to earn the Heart-Healthy symbol, it must meet three key criteria:
Be a good source of naturally occurring nutrients.
Contain limited amounts of saturated and trans fats.
Have controlled sodium levels.
Didn’t see the check on your favorite food? No need to worry—many fresh, unprocessed foods like peaches, tomatoes, broccoli, and locally grown hazelnuts don’t require packaging but are still heart-healthy.
5 Easy Ways to Add Nuts to Your Diet
Swap out salty chips for a handful of nuts for a satisfying, healthier snack.
Blend cashews or almonds into your smoothies for added healthy fats and protein.
Sprinkle chopped nuts on your salad for extra crunch and a boost of protein.
Stir sliced or whole nuts, like almonds or hazelnuts, into your morning cereal—hot or cold.
Serve nuts as part of a charcuterie board or alongside fresh fruit for a wholesome snack.
Nuts are a simple, delicious way to incorporate heart-healthy nutrients into your meals and snacks!
FAQ (Ask a Dietitian!)
Can I still get the traditional Caesar salad taste without anchovies?
Absolutely! While traditional Caesar dressing relies on actual anchovies for their salty, umami taste, this recipe substitutes them with capers and caper brine, which deliver a similar tangy, briny essence. Cashews contribute a rich, creamy texture that mimics the classic dressing perfectly. Additionally, you can enhance the flavor further by incorporating ingredients like miso paste, soy sauce, vegan Worcestershire sauce, or even a dash of liquid smoke to capture that savory depth. If you are not following a vegan diet, fish sauce also makes for a good alternative to whole anchovies.
Is a mayo free-Caesar dressing healthier than the traditional version?
A mayo-free Caesar dressing can be healthier than the traditional version. Homemade mayo-free dressings avoid preservatives and artificial ingredients commonly found in store-bought dressings. This plant-based Caesar dressing is made without eggs, dairy, or anchovies, relying on cashews for creaminess and nutritional yeast for a cheesy flavor. Cashews provide heart-healthy fats, fiber, and protein, while the dressing is free from processed ingredients like store-bought vegan mayo.
Vegan Kale Caesar Salad with Cashew Caesar Dressing
Sarah Harper MS, RD, LDN
This is my surefire Kale Caesar Recipe. What makes it so great? It's ability to be customizable and adaptable.
If you don’t have time to soak the cashews overnight, pour boiling water over the cashews and let them sit for 15-30 minutes. Drain and rinse.
Step 2: Blend the dressing
In a blender or food processor, combine the soaked cashews, nutritional yeast, lemon juice, capers, caper brine, garlic powder, avocado oil, and water.
Blend on high until the dressing is creamy and smooth. Add more water if you prefer a thinner consistency.
Step 3: Taste and adjust seasoning
Add salt and pepper to taste. Adjust the lemon juice, capers, or caper brine for more tang if desired.
In a large bowl, toss the flavorful dressing with your favorite salad greens, croutons, and any other toppings you like.
Notes
The toppings can all be omitted or changed up. I recommend keeping crunchy in the salad topper like croutons, seeds, nuts, or a crunchy veggie. For more protein some tried and true additions include grilled shrimp, roasted chicken, or baked tofu.
I love making bowls like this because they turn simple leftovers into something exciting.
A little leftover rice, some crispy shrimp, and quick-pickled cucumbers come together with bold flavors that remind me of a sushi roll, without the rolling. It’s the kind of meal I pull together on busy nights when I’m craving sushi, want something fun, and need dinner on the table fast.
Why I Love This Recipe
Think about the foods that truly bring you joy.
For me, sometimes the best part of my day is those 30 minutes spent cooking and then sitting down to eat. It’s relaxing, grounding, and a break from the hustle. In a world where there’s always something to do and bills to pay, food is one of the ways I reconnect with myself.
That’s why meals like my Crunchy Sushi Roll Bowl exist. With crispy tempura shrimp and a creamy sriracha mayo drizzle, it’s one of those dinners I know I can count on to spark joy at the end of a busy day.
Why You’ll Love This Crunchy Roll Sushi Bowl
Want to make sushi rolls at home without the special tools? Make a sushi roll bowl! You will love this recipe because it is quick, easy, and totally delicious. Not only is this recipe delicious, but it’s also budget-friendly!
This recipe is like a shrimp tempura roll, but perfect for sushi lovers for a delicious sushi night at home!
Equipment You Will Need
Large bowl: Perfect for tossing the kimchi cucumbers.
Small bowl: For mixing up the sriracha mayo.
Wooden spoon or silicone spatula: To stir and combine ingredients without bruising veggies.
Wire rack: Keeps the tempura shrimp crispy after baking or frying.
Baking sheet or Air Fryer: Useful if reheating store-bought tempura shrimp in the oven or air fryer.
Sharp knife and cutting board: For slicing jalapeños, cucumbers, and herbs.
Measuring spoons: To get the sauce and seasoning ratios just right.
Craving sushi but don’t want to leave the house? Make this recipe!
Shrimp Tempura: cook according to the packaging instructions. I prefer using the air fryer. I cooked my shrimp for 10min at 400 degrees F until the shrimp was heated through and prank bread crumbs are golden brown.
Sushi Rice: I like to use sticky rice for this recipe, or other white rice for this recipe such as Jasmine rice if you prefer. I prefer a short-grain sushi rice.
Cucumber-Inspired Kimchi Salad: I used lemon pepper cucumbers from my local farmers’ market. However, you can use Persian cucumbers, English cucumbers, or even lemon cucumbers! I used a mandolin to slice the cucumbers into equal pieces.
Tip: leave the cucumber salad out at room temperate for 30min so it is a little less cold.
Spicy Sriracha Mayo Sauce: I use Hellmann’s mayo, but you could use Kewpie mayo if you have it.
Fresh Herbs: I use a mix of basil and chives from my garden. Cilantro would also pair well.
Jalapeños: sliced fresh from my garden
Sesame Seeds: I use a mix of white and black sesame seeds
Step-by-Step Instructions For Sushi Roll Recipe
Prepare the Rice
If using leftover rice, reheat gently in the microwave or on the stovetop with a splash of water. Fluff with a fork.
Tip: For a more fiber-rich base, swap in brown rice or a quinoa/rice mix.
Make the Kimchi Cucumbers
In a large bowl, toss sliced cucumbers with gochugaru, soy sauce, rice wine vinegar, and sesame oil. Let it sit for at least 10 minutes to marinate.
Tip: These can be made ahead and stored in the fridge for a quick add-in later.
Cook the Tempura Shrimp
Prepare shrimp according to package directions or fry homemade tempura shrimp until golden brown and crispy. Transfer to a wire rack to keep crunchy.
Mix the Sriracha Mayo
In a small bowl, stir together mayo, sriracha, and Thai sweet chili sauce. Thin with water if you want a drizzle-ready consistency.
Build Your Bowl
Reheat your rice with a little water or even rice vinegar.
Add rice, tempura shrimp, and cucumber salad to your bowl.
Garnish The Homemade Sushi Bowl
Top with thin-sliced jalapenos
Lots of fresh herbs.
Use an extra drizzle of soy sauce if you like, and lots of homemade sriracha mayo!
For a crispy topping, you can add toasted pink bread crumbs.
Dietitian Tips for a Balanced Bowl
Veggie Variety: Include at least one veggie; this recipe has cucumber salad, jalapeños, and fresh herbs.
Some other veggie addition possibilities include fresh sliced avocado, grated carrots, green onion, and even ingredients like cooked sweet potatoes and sautéed mushrooms.
Protein Matters: Tempura shrimp gives you a protein boost, as well as the sesame seeds. You can add even more staying power with edamame, baked tofu, or a sprinkle of hemp seeds.
Full on fiber: Staying fuller longer! My bowl is a little low on fiber, with only 1.5g. Bump up the fiber in your bowl by adding 1/2 cup edamame: +4 g, 1/2 cup shredded red cabbage or carrots: +1–2 g, or 1/2 avocado: +5 g!
Customizations for Protein and Sauce Options
Protein: I love this recipe with tempura shrimp. But also try my spicy sushi bowl recipe with my spicy crab salad or even spicy tuna salad!
I like to mix thin strips of crab sticks and mix them with mayo and sriracha. In a pinch, you could substitute the tempura shrimp with beer-battered fish.
Sriracha mayo sauce: You could add a tbsp of cream cheese for an even creamier sauce for your crunchy sushi roll bowl.
This crunchy sushi roll bowl takes everything you love about sushi—crispy tempura shrimp, seasoned rice, spicy mayo, fresh herbs, and tangy kimchi cucumbers—and layers it into an easy, weeknight-friendly meal. It’s a fun way to use leftover white rice while getting bold flavor in every bite.
Toss sliced cucumbers with gochugaru, soy sauce, vinegar, and sesame oil. Let sit for at least 10 minutes to absorb flavor.Tip: Make these ahead of time—flavor deepens as they sit in the fridge.
Prepare the Shrimp
Cook tempura shrimp according to package instructions, or fry homemade tempura shrimp until golden brown.Tip: For maximum crunch, place cooked shrimp on a wire rack instead of paper towels.
Mix the Sriracha Mayo
Stir mayo, sriracha, and sweet chili sauce together in a small bowl. Add water if you want a drizzleable consistency.
Assemble the Bowl
Start with rice as your base.Top with crispy shrimp, cucumbers, jalapeños, herbs, and sesame seeds.Drizzle generously with sriracha mayo.
Sarah Harper, MS, RD, LDN, is a flexitarian dietitian and recipe developer at The Addy Bean. Her Crunchy Sushi Roll Bowl with Tempura Shrimp highlights her approach to creating plant-forward, flavor-focused recipes that are both nourishing and approachable.
If you’re a mushroom lover, this recipe is for you. These crispy breaded mushrooms have a light, crunchy coating and a tender, savory bite. They’re made with a delicious mix of maitake and cremini mushrooms, but you can swap in your favorite type of mushrooms for a customized twist. Plus, they’re healthier than deep-fried mushrooms and easier to make with the air fryer.
My Easy Pickle Cottage Cheese dip blends cottage cheese, dill pickles, mayo, and and spices for loads of flavor. It is excellent when served with this recipe and adds 24g of protein per recipe!
Why You’ll Love These Crispy Breaded Mushrooms
More than just its excellent dip pairing, there are so many reasons why you will love to make this recipe.
Perfect Side or Delicious Appetizer
A great finger food for parties, gatherings, or game nights
Light yet satisfying, making them the perfect side dish for sandwiches, wraps, or salads, like my Green Goddess Grain Bowl.
Easy Recipe
Requires simple ingredients and a quick breading process
The air fryer does the work, giving you crispy mushrooms with minimal effort and less grease
No deep frying, no excess oil, and less mess in the kitchen when compared to traditional fried mushrooms
Versatile
Use different types of mushrooms like oyster, sliced portobello, or white button mushrooms for varied textures
Enjoy them as a snack, appetizer, or as the start in a main dish
Works with multiple dipping sauces and seasonings to suit any flavor preference
These mushrooms are crispy, flavorful, and easy to make. Serve them hot, pair them with a creamy dip, and enjoy a plant-forward snack that’s both satisfying and better for you.
Essential Tools for Crispy Breaded Mushrooms
You only need a few basic tools to make this easy, crispy recipe.
Air Fryer or Oven: An air fryer ensures the crispiest texture. If using an oven, a baking sheet and wire rack help with even cooking.
Three Shallow Bowls: For the flour mixture, soy milk slurry, and panko breadcrumbs.
Tongs or a Fork: For flipping mushrooms.
Knife and Cutting Board: For trimming cremini mushrooms; maitake mushrooms can be pulled apart by hand.
Serving Plate & Garnishes: Perfect for plating with spring greens, radishes, and lemon wedges.
Oil Mister (Optional): Some may prefer to use a light mist of oil for extra crispiness, but I did not use it in this recipe.
With these tools, making crispy, golden mushrooms is quick, easy, and with less mess.
Ingredients You’ll Need
These crispy breaded mushrooms are a delicious plant-forward alternative to fried chicken. They’re crunchy on the outside, tender on the inside, and packed with umami flavor.
This recipe features maitake mushrooms (also called hen-of-the-woods) and cremini mushrooms, but oyster mushrooms work well too. Unsweetened soy milk acts as a dairy-free binder, while panko breadcrumbs create a light and crispy texture.
For the Mushrooms:
8 oz mixed mushrooms (maitake/Hen-of-the-Woods and cremini; oyster mushrooms also work)
½ cup all-purpose flour: Helps the coating stick and creates the first layer of crispiness.
1 cup unsweetened soy milk: A high-protein, dairy-free binder that keeps the coating light. You might need a little more depending on the size of your mushrooms.
½ tsp garlic powder: Adds savory depth to the breading.
½ tsp smoked paprika: Provides a subtle smoky flavor that enhances umami.
½ tsp salt: Enhances the natural flavors of the mushrooms.
½ tsp black pepper: Adds a hint of spice and warmth.
1 ½ cups panko breadcrumbs: Creates an ultra-crispy, golden crust.
Cooking spray or neutral oil (avocado or olive oil): Helps the mushrooms crisp up in the air fryer.
To Serve (Optional):
Spring greens (arugula or baby lettuce): Adds a fresh, slightly peppery contrast.
Thinly sliced radishes: Provides crunch and a pop of color.
Lemon wedges: A squeeze of lemon brightens up the flavors.
Step-by-Step Instructions for Crispy Breaded Mushrooms
Prep the Breading Station
Here is my three step set up for dredging:
Bowl 1 (Dry Mix): Combine flour, garlic powder, smoked paprika, salt, and black pepper in a shallow dish.
Bowl 2 (Slurry): Whisk together soy milk and 2 tablespoons of the seasoned flour to create a light batter.
Bowl 3 (Crunchy Coating): Place panko breadcrumbs in a separate shallow dish.
Double Dredge the Mushrooms
Lightly toss mushrooms in the seasoned flour, coating all sides.
Dip each piece into the soy milk slurry, ensuring full coverage.
Press into panko breadcrumbs, coating generously.
Repeat the slurry + panko step to build an extra-crispy exterior.
Air-Fry Until Golden & Crispy
Preheat air fryer to 400°F (200°C).
Arrange mushrooms in a single layer in the air fryer basket. Work in batches if needed.
Lightly spray with cooking oil for even crisping.
Air-fry for 10-12 minutes, flipping halfway through, until golden brown and crispy.
Serve & Enjoy
Plate the crispy cooked mushrooms over spring greens, top with thinly sliced radishes, and serve with lemon wedges, your favorite sauces, or simply with sour cream.
Dietitian Tip: Pair with Tangy Pickle Remoulade for a high-protein, creamy dipping sauce that balances out the crunch.
Delicious Recipe Variations & Customizations For Air Fryer Fried Mushrooms
This recipe is versatile and easy to customize based on dietary preferences and ingredient availability. Whether you need a gluten-free option or want to experiment with different mushroom varieties, here are some simple swaps to try.
Make It Gluten-Free
For a fully gluten-free version, make the following substitutions:
Flour: Use a gluten-free all-purpose flour blend instead of regular flour. Rice flour or chickpea flour also work well for a light, crispy texture.
Panko Breadcrumbs: Swap traditional panko for gluten-free panko or crushed gluten-free cornflakes for extra crunch.
Switch Up the Mushrooms
This recipe features maitake (hen-of-the-woods) and cremini mushrooms, but different varieties can change the texture and flavor:
Oyster Mushrooms: Meaty and delicate, they air fry up beautifully.
Portobello Mushrooms: Slice into strips for a heartier, steak-like version.
White Button Mushrooms: A mild, budget-friendly alternative.
Adjust the Seasoning
For a different flavor profile, try adjusting the seasoning:
Spicy: Add ¼ teaspoon cayenne pepper or a pinch of red pepper flakes to the flour mix.
Herbaceous: Mix in ½ teaspoon dried oregano, thyme, or Italian seasoning for an herby twist.
Cheesy Flavor: For a dairy-free cheesy flavor, stir 1–2 tablespoons of nutritional yeast into the breadcrumbs. It adds a savory boost along with extra protein and B12.
Bake Instead of Air-Fry
If you don’t have an air fryer, the mushrooms can be baked in the oven:
Preheat oven to 425°F (218°C).
Arrange mushrooms on a lined baking sheet, spacing them out evenly.
Lightly spray with oil to promote crispiness.
Bake for 18-22 minutes, flipping halfway through, until golden brown and crispy.
For a high-protein dip, pair these crispy mushrooms with Tangy Pickle Remoulade made with blended cottage cheese.
Serving Suggestions for Air-Fried Breaded Mushrooms
These crispy breaded mushrooms are best served hot, straight from the air fryer, with plenty of flavorful remoulade and fresh garnishes. Whether you’re enjoying them as an appetizer, snack, or part of a meal, here are some of the best ways to serve them.
With a Dipping Sauce
A great dipping sauce enhances the crispy texture and adds extra flavor. Try pairing them with:
Tangy Pickle Remoulade: A creamy, protein-packed dip made with blended cottage cheese and pickles
Garlic Aioli: A smooth and garlicky option for a rich, savory contrast
Spicy Sriracha Mayo: Adds heat and creaminess
Classic Ranch Dressing: A cool and herby dip that balances the crispiness
As a Light Meal or Salad Topper
For a fresh and balanced dish, serve the crispy mushrooms over a bed of greens with crisp, vibrant toppings:
Spring greens (arugula, baby lettuce, or mixed greens) for a peppery bite
Thinly sliced radishes for crunch and color
Lemon wedges for a bright, citrusy finish
As a Sandwich or Wrap Filling
Use these crispy mushrooms as a plant-forward alternative in sandwiches and wraps:
In a warm pita with greens, cucumbers, and a drizzle of remoulade
Stuffed into a baguette with shredded lettuce and pickled onions
Wrapped in a tortilla with slaw and a spicy mayo drizzle
As a Side Dish for a Larger Meal
These mushrooms can complement a variety of main courses:
Served alongside roasted vegetables or a grain-based dish like my Breaded Mushroom Po-Boy Grain Bowl.
As a side for a veggie burger or grilled protein such as tofu or chicken.
Paired with sweet potato fries and roasted broccoli or crispy roasted and smashed potatoes and a light salad.
For the best texture, serve immediately while they’re hot and crispy. If needed, reheat in an air fryer for a few minutes to restore crispiness.
Best Storage Tips for Leftover Crispy Mushrooms
Crispy mushrooms are best enjoyed fresh, but if you have leftovers, proper storage can help maintain their texture and flavor. Let them cool completely before storing to prevent steam from making them soggy.
Refrigeration: Store leftovers in an airtight container lined with a paper towel to absorb excess moisture. Keep them in the fridge for up to 2 days for the best texture.
Reheating: To restore crispiness, avoid the microwave—it will make them soft. Instead, reheat in the oven or air fryer at 375°F for 5–7 minutes until crispy again.
Freezing: While possible, freezing is not ideal as the mushrooms may lose their crispness. If you do freeze them, for best results, use a single layer on a baking sheet before transferring to a freezer-safe container. Reheat from frozen in an air fryer or oven to help regain some crunch.
Pro Tips for Extra Crispiness
Getting that perfect golden, crunchy coating is all about technique. Here are some expert tips to maximize crispiness:
Opt for Panko Breadcrumbs: Regular breadcrumbs work, but panko bread crumbs creates a lighter, crispier texture that stays crunchy longer.
Double-Coat for Extra Crunch: For a thicker, crunchier crust, dip mushrooms in the breading mixture twice, letting the first layer sit for a few minutes before repeating.
Preheat the Oven or Air Fryer: A hot cooking surface helps crisp up the coating immediately, preventing sogginess.
Don’t Overcrowd the Pan: Spacing out the mushrooms ensures air circulates around each piece, promoting even crisping.
Flip Halfway Through Cooking: Whether baking or air frying, flipping the mushrooms midway ensures both sides crisp up evenly.
These crispy, golden-breaded mushrooms are baked or air-fried to perfection and paired with a tangy pickle remoulade. Light, crunchy, and full of savory flavor!
8ozmixed mushrooms, torn or sliced into bite sized piecesmaitake/Hen-of-the-Woods and cremini; oyster mushrooms also work
Flour Mixture
½cupall purpose flour
½tspgarlic powder
½tspsmoked paprika
½tspkosher salt
½tspcracked black pepper
Batter
1cupunsweetened soy milk
Panko Breading
1½cupsPanko Breadcrumbs
Instructions
Prep the Breading Station
Set Up Three Bowls For Dredging:Bowl 1 (Dry Mix): Combine flour, garlic powder, smoked paprika, salt, and black pepper in a shallow dish.Bowl 2 (Slurry): Whisk together soy milk and 2 tablespoons of the seasoned flour to create a light batter.Bowl 3 (Crunchy Coating): Place panko breadcrumbs in a separate shallow dish.
Double Dredge the Mushrooms
-Lightly toss mushrooms in the seasoned flour, coating all sides.-Dip each piece into the soy milk slurry, ensuring full coverage.-Press into panko breadcrumbs, coating generously.-Repeat the slurry + panko step to build an extra-crispy exterior.
Air-Fry Until Golden & Crispy
-Preheat air fryer to 400°F (200°C).-Arrange mushrooms in a single layer in the air fryer basket. Work in batches if needed.-Lightly spray with cooking oil for even crisping.-Air-fry for 10-12 minutes, flipping halfway through, until golden brown and crispy. Mushrooms are done when golden brown and crispy, with a tender inside.
Notes
Nutrition information is an estimate and may vary based on ingredients used. Cooking times may differ depending on your air fryer, oven, or mushroom size. Adjust as needed.
Healthy Baked Beans Casserole with Mushrooms and Peppers (Easy + Vegetarian)
This is a one-pot recipe you will want to make for all your BBQs and cookouts. I love to make different variations of this recipe depending on what i have on hand at the time but the base is relatively the same.
I’ll even make my life even easier by using a coupld of cans of baked beans with a couple cans of regular beans to avoid making the beans completely from scratch.
I’ll show you how to make this begining to end, including how to make the baked beans, but I will tell you where you can use short cuts as well.
Why You Will Love This Recipe
No Meat – this recipe is a high protein vegetarian recipe. It can be a main dish or a side to something else.
Uncomplicated recipe – this comes together in one bowl and is baked
Whole Foods – you know all the ingredients going into this dish
Veggie Focused – this dish is loaded with fiber and nutrient-packed veggies
Fiber Packed – With 15g of protein per serving, you can feel good about hitting your daily fiber goals! Recommended fiber goals are 25-30g per day.
High Protein Side or Main – This dish has 16g of protein per serving that’s 96g of protein in the entire dish.
Not too sweet – this dish controls the amount of sweetness added to the dish. I prefer my beans on the savory side, with a hint of sweetness. Add more or less sugar to your liking.
Versatile – I love that this dish is flexible on bean variety, veggies type, herbs used, and the amount of flavors added. Bump up or tone down the heat by adjusting the jalapenos too.
Tools You’ll Need
Instant Pot (or other pressure cooker): For cooking dried beans quickly and evenly.
Casserole dish (9×13 or similar): To bake the beans until bubbly and caramelized. (Optional)
Chef’s knife + cutting board: For chopping onions, mushrooms, peppers, garlic, and herbs.
Wooden spoon or spatula: For stirring beans and vegetables without scratching your pan.
Measuring cups + spoons: To keep seasoning balanced.
Colander: For draining cooked beans.
💡 Tip: If you’re using canned beans, you can skip the Instant Pot and colander.
💡 Tip: Use the Cast Iron Braiser for an all-in-one type recipe with less clean up!
Ingredients In This Recipe
Beans: Use dried black, pinto, or navy beans for the best flavor and texture (cooked in the Instant Pot). If you’re short on time, canned beans are a great option, just drain and rinse before using.
Tomatoes: Fresh tomatoes add brightness when in season, while canned diced tomatoes give you consistency year-round. Either works well here.
Fresh Aromatics: Onion and garlic provide the savory backbone of this recipe, along with natural plant compounds that support health.
Vegetables: Mushrooms, bell peppers, and jalapeños add color, fiber, and antioxidants.
Herbs & Spices: A bay leaf and rosemary sprig infuse the beans as they cook. Finish with salt and pepper to taste. Option to include more herbs to your liking especially as a garnish. I love cilantrol, chives, and parsley as a garnish for this dish.
Olive Oil: Used for sautéing, it contributes heart-healthy fats and rich flavor. Use a different oil if you prefer. I love the algae oil by algea cooking club. It has a high smoke point and tastes oh so buttery.
Step By Step Instructions with Tips and Shortcuts
Cook the Beans (Instant Pot)
Add rinsed black, pinto, or navy beans to the Instant Pot with a bay leaf, rosemary sprig, and 6 cups water.
Cook on High Pressure: 25 minutes for black beans, 28 minutes for navy beans, or 30 minutes for pintos. Let the pressure release naturally for 15 minutes.
Drain, discard aromatics, and set beans aside.
💡 Shortcut: No time to cook beans? Use three 15-oz cans of drained and rinsed beans instead.
Sauté the Vegetables
In a large skillet or Dutch oven, heat a drizzle of olive oil over medium heat.
Add the onion and cook until softened, about 5 minutes.
Stir in mushrooms, bell peppers, and jalapeños; cook another 7–8 minutes, until tender and the mushrooms release their liquid.
Add garlic and cook for 1 minute more.
💡 Tip: Dice veggies the day before to save prep time.
Make the Sauce
Stir in diced tomatoes (fresh or canned), ketchup, brown sugar, vinegar, smoked paprika, mustard, salt, and pepper.
Simmer 5–10 minutes until slightly thickened and flavors meld.
Taste and adjust: add more sugar for sweet, vinegar for tang, or jalapeño for heat.
💡 Shortcut: If you’re using canned beans, simmer the sauce a little longer (8–10 minutes) so the flavors really pop.
Combine with Beans
Stir in the cooked (or canned) beans until everything is evenly coated.
Bake
Transfer mixture to a greased casserole dish.
Bake at 350°F (175°C) for 30 minutes, until bubbly and lightly caramelized on top.
💡 Tip: If you’re short on time, you can skip the oven and simmer everything together on the stovetop for 10–15 minutes.
How to Serve this recipe
I prefer this as a main dish for an easy plant-based meal. I garnished with a little sliced jalapeño, fresh chopped herbs, and a drizzle of my Whipped Herb Cottage Cheese Sauce for more herby flavor!
Try this in other ways too:
A Side with a protein or vegetarian protein
Served over crust bread as beans on toast at brunch
A high fiber, protein-packed snack
How would you serve this dish?!
Storage Suggestions
Refrigerator: Store leftovers in an airtight container for up to 4–5 days. The flavors actually deepen after a day or two, making this dish even better for meal prep.
Freezer: Cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over medium heat, adding a splash of water or broth if the beans seem too thick. You can also reheat individual portions in the microwave.
💡 Tip: Divide into single-serve containers before freezing for easy grab-and-go meals.
large skillet or cast iron braiser perfect for sautéing and baking.
chefs knife and cutting board
measuring cups and spoons
wooden spoon or silicone spatula
colander
Casserole dish or use your cast iron braiser
Ingredients
32ozbeans (pinto, black, navy)
1tbspolive oil
1onion, chopped
8ozmushrooms
1bell pepper chopped
2jalapenos
3clovesgarlic, minced
Baked Bean Casserole Sauce
15ozcanned diced tomatoes
¼cupcoconut sugar
¼cupketchup
2tbspapple cider vinegar
1tsp smoked paprika
1tspdijon mustard
½tspkosher salt
¼tspcracked black pepper
Instructions
Beans
If using canned: rise and drain beansIf using dried: In an instant pot, place 6 cups water along with dried beans, bay leaf, and rosemary sprig. Cook beans according to cook time.Black Beans: High Pressure for 25min let pressure release naturally for 15min.Pinto Beans: High Pressure for 30min let pressure release naturally for 15min.Navy Beans: High Pressure for 28min let pressure release naturally for 15min.
Sautee Veggies
In a large skillet, heat olive oil.
Add onions and cook until softened (about 5min)
Add mushrooms, peppers, and jalapeños and cook until tender. (about 8min)
Add garlic and cook for 1 minute
Make The Sauce
Add tomatoes, ketchup, coconut sugar, mustard, vinegar, smoked paprika, salt, and pepper in a blend. Blend until smooth.
Combine with Beans
Combine 32 oz beans of choice with the sauce and veggies until well coated.
Bake
Transfer to a greased casserole dish. Tip: Sautee veggies in a dutch oven, mix, and baked everything from that pan. Bake at 350°F (175°C) for 30 minutes until bubbly and slightly caramelized.
About the Author Sarah Harper, MS, RD, LDN, is a registered dietitian and food blogger at The Addy Bean. She creates approachable, plant-forward recipes that balance flavor, health, and sustainability. With over a decade of nutrition experience, Sarah helps readers enjoy more vegetables in everyday meals—without giving up the foods they love.
This Herbed Chicken Salad Toastini is perfect for a hot summer day. Made with tons of fresh herbs, garden veggies, less mayo, and easy chopped chicken, this recipe is quick to put together and perfect for a high protein meal prep staple.
Why You Will Love This Recipe
Easy: This recipe comes together in under 30min.
Herbal: Summertime is booming with fresh herbs. Use them in everything! From herbal lemony potato salad to herbed tomato salad to herby chicken tostini, herbs make everything better.
Nutritious: High protein, high nutrient
Perfect for Meal Prep: Make a big batch of this recipe and enjoy it for days.
Try this as an open faced sandwich: I love this as an open faced sandwich, a thick slice of sunflower seed rye bread, sliced tomatoes, and a couple scoops of this herbal chicken salad.
Ingredients
Chicken
Dressing
Veggies
Herbs
Walnuts – for some extra crunch!
Crusty Bread – Pick your favorite crust bread and cut thick slices for a delicious toastini to pair with this chicken salad.
Step By Step Instructions
Cook the Chicken
Pressure cook, poach, or roast chicken until fully cooked (165°F internal temp). Let cool slightly, then shred or chop into bite-sized pieces.
Tip: If using leftover or rotisserie chicken, this step is already done — a great shortcut for busy days.
Make the Dressing
In a small bowl, whisk together Greek yogurt, mayo, olive oil, lemon juice and zest, Dijon mustard, garlic, salt, and black pepper until smooth and creamy.
Assemble the Chicken Salad
In a large bowl, combine the chicken, eggs (if using), celery, red onion, green onion tops, and walnuts.
Pour the dressing over and toss until evenly coated.
Add Fresh Herbs
Fold in about ⅓ cup of chopped fresh herbs (chives, basil, thyme, mint, oregano, tarragon, or sage — mix and match what you have).
Tip: Add delicate herbs like basil and mint last so they stay fresh and bright.
Toast the Bread
Lightly brush baguette slices or sandwich bread with olive oil and toast until golden and crisp.
Build the Toastini
Spoon the herb chicken salad generously over each toasted slice. Garnish with extra herbs or a sprinkle of lemon zest if desired.
How To Serve This Recipe
Chicken salad wrap or sandwich
Served wrapped in lettuce cups
Served alone along side potato salad
Chicken Salad tostini
What is your favorite way to enjoy this recipe?
Recipe Variations
Change up the herbs! Use fresh herbs for this recipe.
More veggies. Add veggies like radishes, mild peppers, or even cucumber.
Change up the nuts. Change it to seeds.
Change up the tostini.
Use leftover chicken breast, thigh, or both. Or use a chicken alternative!
Storage Suggestions
Chicken Salad (without bread): Store in an airtight container in the refrigerator for 3–4 days. Stir before serving, as the dressing may settle or thicken slightly.
Meal Prep Tip: Keep the chicken salad and toasted bread separate. Pack the salad in small containers and bring bread or crackers to assemble when ready to eat.
This Herb Chicken Salad Toastini is a fresh twist on a classic — shredded chicken, creamy yogurt-mayo dressing, and plenty of fresh herbs piled onto crisp toasted bread for the perfect snack, lunch, or party bite.
⅓cupfresh herbs such as chives, basil, thyme, tarragon, parsley, mint, oregano, sage
Instructions
Cook Chicken
Place chicken in the pressure cooker with 1 cup of water or broth and a pinch of salt.Seal and cook on High Pressure for 10 minutes (for breasts) or 12 minutes (for thighs).Allow a 5-minute natural release, then quick-release the rest of the steam.Remove chicken, let cool slightly, then chop or shred into bite-sized pieces.
Make Dressing
In a small bowl, whisk together Greek yogurt, mayo, olive oil, lemon juice and zest, Dijon mustard, garlic, salt, and black pepper until creamy and smooth.
Assemble
In a large mixing bowl, combine the shredded chicken, chopped eggs, celery, red onion, green onion tops, and walnuts.Pour the dressing over and toss gently until everything is coated.
Fresh Herbs
Fold in about ⅓ cup of chopped fresh herbs (chives, basil, thyme, mint, oregano, tarragon, and sage — using each in the amounts suggested).Taste and adjust seasoning with more lemon, salt, or pepper if needed.
Chill and Serve
Cover and refrigerate for at least 30 minutes for the flavors to meld, or enjoy immediately if you like it warm.Garnish with extra herbs before serving.
Baked Goat Cheese Pasta with Cherry Tomatoes and Harissa
Baked Goat Cheese pasta is a shout out to the goat cheese lover. This recipe is super versatile and easy to whip up. It is a go to meal in the summer when I have lots of tomatoes to use up. I also love this recipe because if I have other summer veggies peppers, zucchini, eggplant, and green beans I will add them to the mix! The original recipe blew up on social media originally called viral baked feta pasta, but like I said, it is such a flexible recipe you can switch up the cheese, veggies, and pasta based on what you have in your fridge and pantry!
Why You Will Love This Recipe
This easy recipe is perfect for a quick and easy weeknight dinner. It’s a colorful baked pasta dish with a creamy goat cheese sauce that comes together without much fuss. Harissa is the secret ingredient that adds a gentle kick and depth of flavor.
Fresh basil and parsley brighten each bite, and a spritz of lemon adds the perfect zesty finish. It’s one of those creamy, comforting meals the whole family will love.
This recipe is easy to make and loaded with veggies making it a nutritious choice for the family.
Tools You’ll Need
Before you get started, gather these kitchen tools:
Large pot (for cooking the pasta)
Colander (to drain the pasta)
Large baking dish or casserole dish (around 9×13 inches works well)
Chef’s knife and cutting board
Measuring spoons
Wooden spoon or silicone spatula
Oven mitts
Serving utensils
Time To Make Recipe
This recipe comes together in about an hour! Here’s a quick breakdown of the time needed for this recipe:
Total time: about 55–65 minutes from start to finish.
The Ingredients for This Pasta with Goat Cheese Bake
Baking these ingredients together creates a creamy, flavorful sauce, perfect for a hassle-free weeknight dinner or an elevated pasta dish for any occasion.
Here’s what you’ll need:
Before Baking
Goat Cheese Log – I used an herbed goat cheese log I already had in the fridge. Plain works just as well!
Tomatoes – In my opinion, tomatoes are the star of the show. Use cherry, grape tomatoes, or whatever you have on hand.
Onions – I used shallots in this version for a mild, slightly sweet flavor.
Garlic – A few cloves, smashed or minced.
Sweet Peppers – For color and what I had in my fridge.
Jalapeños – Optional, but they add a nice kick.
Extra Virgin Olive Oil
Thyme – Fresh if you have it, dried works too.
Red Pepper Flakes – Add to taste for a little heat.
Kosher Salt & Black Pepper
After Baking
Pasta – I recommend using a protein-rich pasta like Barilla+ or Brami. They’re made with plant-based flours for extra fiber and protein, which keeps the meal vegetarian without sacrificing nutrition. Tip: For a gluten-free option, try chickpea pasta or your favorite GF variety.
Pasta Water – Reserve a cup of the pasta water. You can splash in the amount needed to help bring the sauce together. This helps to make a creamy pasta dish.
Harissa – Stirred in post-bake for smoky depth and a subtle kick.
Fresh Basil – Finish the dish with chopped basil for a burst of freshness.
Other Veggies Additions
I like to think seasonally when I make this recipe. Below are some seasonal veggies for your bake!
Spring:
Mushrooms
radishes
Fresh Spinach
Spring onions
garlic scapes
Asparagus
parsley
chives
Summer
Artichokes
sun-dried tomatoes
Green Beans
bell pepers
eggplant
garlic
Zucchini
Broccoli
basil
oregano
Fall
carrots
brussels sprouts
broccoli
parsnips
turnips
leeks
sage
cilantro
Winter
canned tomatoes
kale
winter squash
cabbage
parsnips
celeriac
rosemary
thyme
How to Make Baked Goat Cheese Pasta
Preheat your oven to 400°F.
Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a baking pan, add the chopped shallot, minced garlic, tomatoes, peppers, goat cheese, olive oil, dried thyme, and red pepper flakes.
Bake the veggies and cheese for 35 to 40 minutes.
Once the cheese and veggies finish in the oven, add the cooked pasta, pasta water, and Harissa.
Top with fresh herbs and enjoy.
Some of My Favorite Variations
Use a block of feta cheese: instead of goat cheese for a salty, tangy twist—just be sure it melts into the sauce.
Change up the pasta shape: shells, penne, or rotini all work great and hold the creamy sauce well.
Switch the tomato variety: by using grape, cherry, or heirloom tomatoes—whatever looks freshest.
Add a little lemon zest for a brighter, citrusy punch.
Storage Suggestions For Meal Prep
Fully assembled and cooked: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of water to loosen the creamy sauce.
Freezer option: Let the baked pasta cool completely, then freeze in a freezer-safe container for up to 2 months. Thaw overnight and reheat with a splash of liquid to refresh the sauce.
Some Info About Harissa
It wasn’t until I read a cookbook called Dining In, by Alison Roman, that I really started to appreciate Harissa and its versatility. Roman discusses how Harissa is a staple in her kitchen and after reviewing some of her recipes, I knew there were many kitchen adventures to be had.
What is Harissa?
Harissa is a hot chili pepper paste native to the Maghreb, the Northwest region of Africa. The main ingredients are red pepper spices, herbs, garlic, and oil. Harissa has a peppery and smokey flavor that can have a wide range of heat levels.
How to use Harissa?
You can use Harissa in a burger recipe, or on the burger as a condiment, mixed in a salad dressing, or mixed in with hummus and/or yogurt dip. Furthermore, Harissa can be featured in a pasta dish, as I do in this recipe!
Why I use Harissa in this dish
I adore the fiery kick that Harissa adds to this dish. Bursting with flavor from peppers and spices, Harissa infuses the Pasta with Goat Cheese Bake with a smoky and tangy bite.
Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a baking pan, add the chopped shallot, minced garlic, tomatoes, peppers, goat cheese, olive oil, dried thyme, red pepper flakes, salt, and pepper.
Bake the veggies and cheese for 35 to 40 minutes.
Post-Bake
Once the cheese and veggies finish in the oven, add the cooked pasta, pasta water, and Harissa.
Top with fresh herbs and enjoy.
Notes
Option to use more goat cheese based on the eaters' preference! In these pictures, I used 4oz but the more cheese the creamier! I recommend doubling or even tripling for a more creamy cheesy dish.Nutrition information is an estimate and may vary based on ingredients, preparation methods, and portion sizes.
