Simple 6 . . . VEGAN
Vegan recipes for delicious meals with 6* ingredients or less. 
Appetizers  |  Breakfast  |  Main Course  |  Cocktails  |  Desserts  |  Holiday  |  Sides  |  Snacks  |  Vegan |  Vegetarian  ​

Mulligatawny Soup
  • 1 jar Maya Kaimal Madras Curry 
  • 1 cup coconut milk
  • 1 cup water
  • ½ cup raw, whole cashews
  • 1 cup cooked rice
  • 1 tablespoon chopped, fresh cilantro
  • 4 lime wedges (optional)

Combine Madras Curry, coconut milk, water and cashews in a medium soup pot. Bring to a simmer and cook gently, stirring occasionally, until cashews are thoroughly hot, about 5 minutes. Add the rice and cilantro and stir until the rice is heated through. Ladle into soup bowls and serve with lime wedges, if you like.

A GLUTEN-FREE RECIPE

​Serves 4

. . . Recipe & Photo from Maya Kaimal
Horse-Kickin' Sriracha Hummus
  • 1 container plain hummus
  • 1 jar Terrapin Ridge Farms Sriracha Horseradish Sauce
  • Rice crackers
  • Favorite veggies (carrots, bell peppers, celery, etc.)

This one is easy. Pour a little Terrapin Ridge Farms Sriracha Sauce in a swirling motion on top of the hummus. Serve with rice crackers or your favorite veggies. 

A GLUTEN-FREE RECIPE

Serves  6
​
. . . Recipe & Photo from Terrapin Ridge Farms

Roasted Sweet & Savory Potato Salad
  • 4-6 medium size Yukon gold potatoes, washed and cut into bite size pieces. You may sub red new potatoes or sweet potatoes or create a mix
  • 3/4 cup Fischer & Wieser Sweet & Savory Onion Glaze 
  • 2 Tbsp olive oil
  • 1/2 tsp freshly cracked black pepper
  • 1 tsp kosher salt
  • 1 large green bell pepper, chopped
  • 1 large red bell pepper, chopped
  • 1 large sweet yellow onion, chopped

Preheat oven to 350. Combine 1 Tbsp olive oil, onion glaze and salt in pepper in the bottom of a large bowl. Add the potatoes and toss gently with your hands to coat the potatoes. Coat a large baking sheet with olive oil and then spread the potatoes out across it. Bake for about 15 minutes, turning the potatoes with a spatula once while cooking. Toss the veggies in the remaining 1 Tbsp olive oil and remove the potatoes from the oven. Mix the vegetables in with the potatoes on the baking sheet and continue to bake for another 15 minutes. Then turn the oven to broil and let the potatoes and veggies get crispy. This should take approximately 8-10 additional minutes.

A GLUTEN-FREE RECIPE

Serves  6

. . . Recipe Adapted from & Photo from Barefeet in the Kitchen
* We all have salt, pepper and olive oil in our pantries and water in our sinks; those staples are just the extras for these simple recipes and don't count towards the 6 ingredients you may have to purchase. Great taste doesn't have to be complicated.