November is World Vegan Month, and Actress, Vegan Foodie, and America’s Mom, Tabitha Brown is celebrating by proving again that vegan food can be flavorful and delicious. In partnership with McCormick, Brown developed three recipes that aren’t just perfect for World Vegan Month, but for the entire fall season […]
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November is World Vegan Month, and Actress, Vegan Foodie, and America’s Mom, Tabitha Brown is celebrating by proving again that vegan food can be flavorful and delicious. In partnership with McCormick, Brown developed three recipes that aren’t just perfect for World Vegan Month, but for the entire fall season as well.
Sunshine Seasoning
This isn’t the first time McCormick and Tabitha Brown have brought flavor to our meals. In July of this year, McCormick released Sunshine by Tabitha Brown, a salt-free spice blend inspired by Caribbean flavors. A nod to Brown’s positive and sunny personality, the blend features bright and warm spices including pineapple powder, mango powder, ginger, turmeric, and allspice.
The seasoning proved to be popular – very popular. In fact, it completely sold out in just 39 minutes! With demand high, McCormick released the blend a second time just last week, which also sold out in under an hour.
You may not be able to get your hands on Sunshine Seasoning right now, but things are looking bright for a third release in 2022. In the meantime, if you’re looking to bring some flavor to your table this month, be sure to give these hearty, flavorful meals by McCormick and Tabitha Brown a try!
SWEET POTATO AND BLACK BEAN TACOS
Favorite way to Taco Tuesday? These Sweet Potato and Black Bean Tacos right here. Take the hearty sweet potato and vegetable filling, load it into warm corn tortillas, and top with as much fresh avocado lime salsa as you like … because that’s your business.
Ingredients
Avocado Salsa
- 2 large ripe avocados, peeled, pitted and chopped
- 1 medium jalapeño pepper, seeded and finely chopped
- 1 medium plum tomato, seeded and chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons finely chopped fresh cilantro
- 1 teaspoon McCormick® Garlic Powder
- 1/4 teaspoon finely ground McCormick® Sea Salt Grinder, (optional)
Tacos
- 3 tablespoons vegetable oil, divided
- 2 pounds sweet potatoes, peeled and cut unto 1/2-inch cubes
- 1 medium white onion, finely chopped
- 1 medium red bell pepper, finely chopped
- 1 can (15 1/2 ounces) black beans, undrained
- 2 teaspoons McCormick® Ground Cumin
- 1 teaspoon McCormick® Garlic Powder
- 1/2 teaspoon McCormick® Ground Pepper Black
- 12 (6-inch) corn tortillas, warmed
Instructions
1. For the Avocado Salsa, mix all ingredients in medium bowl until well blended. Cover. Refrigerate or set aside until ready to serve.
2. For the Tacos, heat 2 tablespoons oil in large skillet on medium heat. Add sweet potatoes; cook until tender, about 20 to 25 minutes, stirring occasionally. Remove from skillet.
3. Heat remaining 1 tablespoon oil in same skillet. Add onion and bell pepper; cook and stir until softened, about 5 minutes. Stir in black beans, cumin, garlic powder and black pepper. Cover. Cook 5 minutes until heated through. Return sweet potatoes to skillet; mix gently to combine.
4. To assemble Tacos, spoon sweet potato and black bean filling down center of each tortilla. Drizzle with Avocado Salsa. Serve with desired toppings, such as chopped tomatoes and onions, sliced radishes, or cilantro.
Tips & Tricks: To prepare gluten free version of this recipe, read labels of all recipe ingredients to ensure all are gluten free.
CREAMY VEGAN CHICKPEA AND RICE SOUP
Oooooooh, it’s soup season! And this baby’s got a little bit of all the goodness you’d expect in a vegan soup: raw cashews soaked and pureed to create that creamy, smooth base, tender veggies, chickpeas for hearty protein, and rice, because that’s your business. Seasoned with McCormick® Salt Free Garlic and Herb Seasoning, this meal is a vibe the whole family’s gonna love.
Ingredients
- 1 cup raw cashews
- 2 cups hot water
- 2 containers (32 ounces each) Kitchen Basics® Unsalted Vegetable Stock, divided
- 1 tablespoon vegetable oil
- 2 medium carrots, peeled and chopped
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 2 tablespoons McCormick® Salt Free Garlic and Herb Seasoning
- 1/2 teaspoon McCormick® Ground Pepper Black
- 1 can (15 1/2 ounces) chickpeas, drained and rinsed
- 1 cup uncooked long grain brown rice, rinsed
- 2 cups packed chopped kale
- 2 tablespoons chopped fresh parsley
Instructions
- Place cashews in large heat-safe bowl. Add hot water; soak 15 minutes. Drain and rinse well. Transfer to food processor or blender container. Add about 2 cups of the vegetable stock. Cover. Puree on high speed until completely smooth. Set aside.
- Heat oil in large saucepan on medium heat until shimmering. Add carrots, onion and celery; cook and stir 3 minutes or until softened. Stir in Seasoning and black pepper; cook and stir until fragrant, about 30 seconds. Add remaining stock. Bring to boil.
- Stir in chickpeas and rice. Cover. Reduce heat to medium-low. Cook 30 to 35 minutes until tender, stirring frequently. Stir in kale and reserved cashew sauce; cook 5 minutes longer or until heated through. Garnish with chopped parsley and serve with lemon wedges, if desired.
Veggie Pasta Sauce
Nothing brings the family ‘round the table like a warm, comforting pasta dish. And with this vegan-friendly, tomato-based pasta sauce starring chickpeas and baby bella mushrooms for an extra-hearty texture, you can’t go wrong. Serve over cooked pasta or veggie noodles, sit back, and enjoy.
Ingredients
- 1 medium yellow onion, peeled and quartered
- 1 large carrot, peeled and roughly chopped
- 1 stalk celery, roughly chopped
- 1 package (10 ounces) baby bella mushrooms, cleaned
- 1 can (14 1/2 ounces) chickpeas, drained and rinsed
- 1 tablespoon vegetable oil
- 1 can (6 ounces) tomato paste
- 2 tablespoons McCormick® Salt Free Garlic and Herb Seasoning
- 1/4 teaspoon McCormick® Ground Pepper Black
- 2 cups Kitchen Basics® Unsalted Vegetable Stock
- 3 tablespoons nutritional yeast
Instructions
- Place onion, carrot, and celery in food processor. Pulse until coarsely chopped; set aside. Pulse mushrooms in food processor until coarsely chopped. Remove and set aside. Pulse chickpeas in food processor just until chopped; set aside.
- Heat oil in large deep skillet on medium-high heat. Add onion mixture. Cook and stir until softened, about 5 minutes. Stir in mushrooms and chickpeas. Cook and stir 5 minutes longer or until softened.
- Reduce heat to medium. Stir in tomato paste, Seasoning, and black pepper. Cook, stirring frequently until mixture is dark, burnt red in color, about 5 minutes. Gradually add vegetable stock, stirring to scrape up any brown bits from bottom of skillet. Simmer 5 minutes until sauce is thickened. Stir in nutritional yeast. Serve over cooked pasta or veggie noodles and sprinkle with vegan Parmesan cheese, if desired.
