Are you looking for a delicious and versatile vegetable to add some excitement to your meals? Look no further than yellow squash! This summer staple is not only nutritious, but also incredibly easy to work with in the kitchen. And the best part? It’s a perfect canvas for a wide range of flavors and cuisines.
From savory curries and hearty stews to creamy soups and crispy fritters, we’ve rounded up 18 mouth-watering vegan yellow squash recipes that are sure to please even the pickiest eaters. Whether you’re a seasoned chef or just starting out with plant-based cooking, these recipes will inspire you to get creative in the kitchen and make the most of this tasty vegetable.
So what are you waiting for? Let’s dive into our collection of vegan yellow squash recipes and start cooking up a storm!
Vegan Yellow Squash and Chickpea Curry
This flavorful curry is a perfect blend of spices, squash, and chickpeas, making it a hearty and satisfying vegan meal. The yellow squash adds natural sweetness, while the chickpeas provide creamy texture.
Ingredients:
– 1 medium yellow squash, sliced
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 1 can coconut milk (14 oz)
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add cumin, curry powder, and turmeric; cook for 1 minute.
4. Add squash and chickpeas; cook for 5 minutes or until squash is tender.
5. Stir in coconut milk; season with salt and pepper to taste.
6. Simmer for an additional 5-7 minutes or until the flavors have melded together.
7. Garnish with chopped cilantro, if desired.
Cooking Time: 20-25 minutes
Roasted Vegan Yellow Squash with Garlic and Herbs
This flavorful vegan recipe brings out the natural sweetness of yellow squash, paired with the pungency of garlic and a hint of herbs. Perfect as a side dish or added to salads, this roasted squash is sure to please.
Ingredients:
– 2 medium-sized yellow squash
– 3 cloves of garlic, minced
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1/2 tsp paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together garlic, olive oil, thyme, paprika, salt, and pepper.
4. Brush the mixture evenly onto both squash halves.
5. Place the squash on a baking sheet lined with parchment paper.
6. Roast for 30-40 minutes or until the squash is tender and caramelized.
7. Garnish with chopped parsley, if desired.
Cooking Time: 30-40 minutes
Creamy Vegan Yellow Squash Soup
This comforting soup is a perfect blend of flavors and textures, featuring tender yellow squash, aromatic spices, and a rich creamy sauce. A delicious and nutritious option for a quick lunch or dinner.
Ingredients:
– 2 medium yellow squash, chopped
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon black pepper
– 1 can (14 oz) vegetable broth
– 1 cup non-dairy cream (such as soy or almond milk)
– Salt to taste
Instructions:
1. In a large pot, sauté the onion and garlic over medium heat until softened.
2. Add the chopped yellow squash, cumin, smoked paprika, and black pepper. Cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a simmer.
4. Reduce heat to low and puree the mixture with an immersion blender or transfer it to a blender.
5. Stir in the non-dairy cream and season with salt to taste.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 20-25 minutes
Vegan Stuffed Yellow Squash with Quinoa
This recipe showcases the natural sweetness of yellow squash paired with nutty quinoa and savory spices, making for a nutritious and flavorful vegan main course. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 medium-sized yellow squash
– 1 cup cooked quinoa
– 1/2 cup chopped mushrooms
– 1/2 cup chopped bell peppers
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the yellow squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together quinoa, mushrooms, bell peppers, onion, garlic, and smoked paprika.
4. Stuff each squash half with the quinoa mixture, dividing it evenly among the four squashes.
5. Drizzle with olive oil and season with salt and pepper to taste.
6. Bake for 30-35 minutes or until the squash is tender.
Cooking Time: 30-35 minutes
Vegan Yellow Squash Fritters
Vegan Yellow Squash Fritters Recipe
Summary: A delightful twist on traditional fritters, these crispy treats are made with tender yellow squash and a hint of spice.
Ingredients:
– 1 large yellow squash, grated
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup vegan egg substitute (such as flaxseed or chia seed)
– 1/4 cup non-dairy milk (almond, soy, or oat)
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon paprika
– Vegan oil for frying
Instructions:
1. In a large bowl, combine the grated squash, flour, cornstarch, egg substitute, non-dairy milk, lemon juice, salt, black pepper, and paprika. Mix well.
2. Heat about 1-2 inches of vegan oil in a deep frying pan over medium-high heat until it reaches 375°F (190°C).
3. Using a spoon, drop small amounts of the squash mixture into the hot oil, about 1/4 cupfuls.
4. Fry for 2-3 minutes on each side or until golden brown and crispy. Drain on paper towels.
Cooking Time: 10-12 minutes total
Grilled Vegan Yellow Squash with Lemon Tahini Drizzle
Perfectly charred yellow squash meets creamy lemon tahini drizzle in this summer-inspired vegan delight.
Ingredients:
– 2 medium yellow squash, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1/4 cup tahini
– 2 tablespoons water
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, garlic, lemon juice, salt, and pepper.
3. Brush the mixture evenly onto both sides of the squash slices.
4. Grill the squash for 3-4 minutes per side, or until tender and slightly charred.
5. In a separate bowl, whisk together tahini and water until smooth.
6. Drizzle the lemon-tahini sauce over the grilled squash and garnish with parsley or cilantro leaves, if desired.
Cooking Time: 12-15 minutes
Vegan Yellow Squash and Tomato Stew
This hearty stew is a perfect blend of tender squash, juicy tomatoes, and aromatic spices, all wrapped up in a flavorful and comforting vegan dish. It’s a great way to enjoy the flavors of summer in a warm and cozy bowl.
Ingredients:
– 2 medium yellow squash, sliced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups cherry tomatoes, halved
– 1 red bell pepper, diced
– 1 teaspoon smoked paprika
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4 cups vegetable broth (homemade or store-bought)
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the sliced squash, cherry tomatoes, bell pepper, smoked paprika, cumin, salt, and pepper. Cook for 5-7 minutes or until the vegetables start to tenderize.
3. Pour in the vegetable broth and bring the mixture to a simmer.
4. Reduce heat to low and let stew cook for 20-25 minutes or until the squash is tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Spicy Vegan Yellow Squash Stir-Fry
This flavorful and spicy stir-fry is a perfect way to enjoy the sweetness of yellow squash, with a kick from the sriracha. It’s an easy and quick recipe that can be enjoyed as a main dish or as a side.
Ingredients:
– 2 medium yellow squash, sliced into 1/4-inch thick rounds
– 1 tablespoon vegan stir-fry sauce (homemade or store-bought)
– 1 teaspoon sriracha sauce
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3 minutes.
3. Add the squash; cook for 4-5 minutes, or until slightly tender.
4. In a small bowl, whisk together the stir-fry sauce and sriracha. Pour the mixture over the squash.
5. Cook for an additional 2 minutes, or until the squash is tender and the sauce has thickened.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 12-15 minutes
Vegan Yellow Squash and Lentil Stew
A hearty, comforting stew perfect for a chilly evening, packed with nutritious yellow squash, lentils, and aromatic spices.
Ingredients:
– 1 medium yellow squash, diced
– 1 cup brown or green lentils, rinsed and drained
– 2 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the lentils, vegetable broth, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes or until the lentils are tender.
3. Stir in the diced yellow squash and continue to cook for an additional 10-15 minutes, or until the squash is tender.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Vegan Yellow Squash Noodles with Pesto
Transform summer squash into a delicious and healthy pasta alternative with this simple recipe. Perfect as a light lunch or dinner, this dish is bursting with flavor from the creamy pesto sauce.
Ingredients:
– 2 medium yellow squash
– 1/4 cup pesto sauce (homemade or store-bought)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat a spiralizer or julienne peeler to create long, thin noodles from the yellow squash.
2. Cook the squash noodles in boiling water for 3-5 minutes, or until slightly tender.
3. Drain the noodles and set aside.
4. In a large skillet, heat the olive oil over medium heat. Add the pesto sauce and stir to combine.
5. Add the cooked squash noodles to the skillet and toss with the pesto sauce until well coated.
6. Season with salt and pepper to taste.
7. Garnish with fresh basil leaves, if desired.
Cooking Time: 15-20 minutes
Baked Vegan Yellow Squash Fries
Transform sweet yellow squash into crispy, savory fries that are perfect as a side dish or snack. This recipe is easy to make and packed with flavor.
Ingredients:
– 2 medium yellow squash, peeled and cut into fry shapes
– 1/4 cup vegan butter or oil (such as Earth Balance or coconut oil)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place the squash fries on the prepared baking sheet in a single layer, leaving some space between each fry.
4. Drizzle the vegan butter or oil over the squash fries and sprinkle with salt, black pepper, and garlic powder.
5. Bake for 25-30 minutes or until tender and slightly caramelized, flipping halfway through.
6. Remove from oven and drizzle with lemon juice.
7. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Vegan Yellow Squash and Coconut Curry
This creamy and flavorful curry is a perfect blend of spices, coconut milk, and tender yellow squash. It’s a great option for a quick and easy dinner or lunch.
Ingredients:
– 2 medium yellow squash, sliced into 1/4-inch thick rounds
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1 can (14 oz) coconut milk
– 1/4 cup water or vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat a large skillet over medium-high heat. Add the onion and cook until softened, about 3-4 minutes.
2. Add the garlic, curry powder, cumin, and turmeric. Cook for 1 minute, stirring constantly.
3. Add the sliced yellow squash and coconut milk. Stir to combine.
4. Bring the mixture to a simmer, then reduce heat to medium-low and cook until the squash is tender, about 10-12 minutes.
5. Season with salt and pepper to taste.
Cooking Time: 15-18 minutes
Vegan Yellow Squash and Black Bean Tacos
This recipe combines the sweetness of yellow squash with the savory flavor of black beans, all wrapped up in a crispy taco shell. Perfect for a quick and easy vegan meal or snack.
Ingredients:
– 2 medium yellow squash, diced
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 6-8 corn tortillas
– Optional: avocado, salsa, cilantro, lime wedges
Instructions:
1. Heat olive oil in a large skillet over medium-high heat.
2. Add diced onion and cook until translucent, about 3 minutes.
3. Add minced garlic and cook for an additional minute.
4. Add diced yellow squash and cook until tender, about 5 minutes.
5. Stir in cumin, chili powder, salt, and pepper.
6. Add black beans to the skillet and stir to combine.
7. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
8. Assemble tacos with squash and bean mixture, and top with desired toppings.
Cooking Time: 15-20 minutes
Vegan Yellow Squash and Potato Hash
A delicious and satisfying side dish perfect for accompanying your favorite vegan main courses. This recipe combines the natural sweetness of yellow squash with the earthy flavor of potatoes, all wrapped up in a crispy, golden-brown package.
Ingredients:
– 2 medium yellow squash, diced
– 2-3 medium-sized potatoes, peeled and diced
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss together the squash, potatoes, olive oil, onion, and garlic until well combined.
3. Spread the mixture onto a baking sheet lined with parchment paper.
4. Roast in the preheated oven for 30-40 minutes, or until the vegetables are tender and golden brown, flipping halfway through.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley if desired.
Cooking Time: 30-40 minutes
Vegan Yellow Squash Casserole with Breadcrumbs
Vegan Yellow Squash Casserole with Breadcrumbs: A Delicious Comfort Food
This comforting casserole is a perfect blend of flavors, textures, and colors. The yellow squash adds a sweet and tender element to the dish.
Ingredients:
- 2 medium yellow squash, sliced
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup breadcrumbs (gluten-free or regular)
- 1/4 cup nutritional yeast (optional, for cheesy flavor)
Instructions:
- Precipate the squash and onion mixture in a large skillet with olive oil over medium heat. Cook until tender, about 10 minutes.
- In a separate bowl, mix paprika, salt, and black pepper. Sprinkle this seasoning blend over the squash mixture.
- In a greased 9×13-inch baking dish, arrange the cooked squash in an even layer.
- Sprinkle breadcrumbs evenly over the squash layer.
- Top with nutritional yeast (if using) and cover with aluminum foil.
- Bake at 375°F for 25-30 minutes or until the casserole is golden brown.
Cooking Time: Approximately 35-40 minutes.
Vegan Yellow Squash and Corn Chowder
Warm up with this comforting and flavorful vegan chowder, perfect for a cozy evening or a quick lunch. This recipe combines the sweetness of yellow squash and corn with a hint of smokiness from sautéed onions and garlic.
Ingredients:
– 1 medium yellow squash, diced
– 2 cups frozen corn kernels
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup non-dairy milk (such as soy or almond milk)
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the diced yellow squash and cook until tender, about 5 minutes.
3. Stir in the corn kernels, vegetable broth, non-dairy milk, smoked paprika, salt, and pepper.
4. Bring to a simmer and let cook for 10-15 minutes or until the soup has thickened slightly.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Vegan Yellow Squash and Spinach Lasagna
Vegan Yellow Squash and Spinach Lasagna: A Delicious Twist on a Classic Italian Dish
This recipe combines the flavors of yellow squash, spinach, and rich tomato sauce with layers of tender lasagna noodles. Perfect for a comforting and satisfying meal.
Ingredients:
– 8-10 lasagna noodles
– 2 medium yellow squash, sliced into 1/4-inch thick rounds
– 1 package frozen chopped spinach, thawed and drained
– 1 cup marinara sauce (homemade or store-bought)
– 1 cup vegan ricotta cheese (homemade or store-bought)
– 1/4 cup nutritional yeast
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, sauté yellow squash in olive oil until tender. Add spinach and cook until wilted. Season with salt and pepper to taste.
4. In a separate bowl, combine marinara sauce and vegan ricotta cheese. Stir until smooth.
5. Assemble lasagna by layering cooked noodles, squash mixture, and ricotta sauce. Top with nutritional yeast.
6. Cover and bake for 35-40 minutes or until the lasagna is hot and bubbly.
Cooking Time: 35-40 minutes
Vegan Yellow Squash and Mushroom Skillet
Vegan Yellow Squash and Mushroom Skillet Recipe
This vibrant skillet dish combines the natural sweetness of yellow squash with the earthy flavor of mushrooms, all cooked to perfection in a rich tomato-based sauce. Perfect for a quick weeknight dinner or a weekend brunch, this recipe is sure to become a family favorite.
Ingredients:
– 2 medium yellow squash, sliced
– 1 cup mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat a large cast-iron skillet over medium-high heat.
2. Add the onion and cook until translucent, about 3 minutes.
3. Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
4. Add the squash, garlic, diced tomatoes, smoked paprika, salt, and pepper. Stir to combine.
5. Reduce heat to medium-low and simmer for 15-20 minutes or until the squash is tender.
6. Taste and adjust seasoning as needed.
7. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Summary
Discover 18 delicious vegan yellow squash recipes that are easy to make! From curries to soups, stews, and more, these mouth-watering dishes showcase the versatility of this nutritious vegetable. Whether you’re a seasoned cook or just starting out, these recipe ideas will inspire you to get creative in the kitchen. Try making Vegan Yellow Squash and Chickpea Curry, Roasted Vegan Yellow Squash with Garlic and Herbs, or one of the many other tasty options featured here.