Parsley is so much more than just a humble garnish. This vibrant green herb is a powerhouse of flavor and nutrients, and it shines especially bright in vegan recipes!
Whether you’re looking to add a burst of freshness to your meals or searching for new ways to enjoy plant-based dishes, our collection of the best vegan parsley recipes will inspire you. From zesty salads to comforting stews and flavorful dips, parsley can elevate simple ingredients into something truly special.
Packed with vitamins, minerals, and antioxidants, parsley is also a nutritional gem that deserves a starring role in your kitchen. Get ready to discover delicious, easy, and healthy vegan parsley recipes that will impress vegans and non-vegans alike!
Why You’ll Love This Recipe
- Fresh, Vibrant Flavors: Parsley brings a clean, grassy brightness to any dish, balancing rich and hearty flavors beautifully.
- Easy and Accessible: These recipes are simple enough for weeknight dinners and require ingredients you likely already have.
- Nutritious: Parsley is loaded with Vitamin K, C, folate, and antioxidants. Adding it to your meals is a boost for your health!
- Versatile: Our list features salads, soups, sauces, and even a delicious vegan tabbouleh, ensuring there’s something for every palate.
- Perfect for Meal Prep: Many of these dishes keep well in the fridge, making them ideal for prepping ahead and enjoying throughout the week.
Ingredients
Here’s a master list of ingredients you’ll need to make our top three vegan parsley recipes: Vegan Chimichurri Sauce, Parsley & Quinoa Tabbouleh, and Creamy Parsley Potato Soup.
Ingredient | Amount | Used In |
---|---|---|
Fresh parsley | 2-3 bunches | All recipes |
Extra virgin olive oil | 1/2 cup | Chimichurri, Tabbouleh, Soup |
Fresh lemon juice | 1/4 cup | Chimichurri, Tabbouleh, Soup |
Red wine vinegar | 2 tbsp | Chimichurri |
Garlic cloves | 4-6 cloves | All recipes |
Cooked quinoa | 1 cup | Tabbouleh |
Cherry tomatoes | 1 cup, diced | Tabbouleh |
Cucumber | 1 cup, diced | Tabbouleh |
Green onions | 1/2 cup, sliced | Tabbouleh |
Yukon gold potatoes | 1 lb, diced | Soup |
Vegetable broth | 4 cups | Soup |
Celery stalks | 2, diced | Soup |
Onion | 1, diced | Soup |
Salt & pepper | To taste | All recipes |
Equipment
- Chef’s knife (for chopping parsley and vegetables)
- Cutting board
- Large mixing bowls (for tabbouleh and chimichurri)
- Food processor or blender (for chimichurri and soup)
- Large pot (for soup)
- Measuring cups and spoons
- Wooden spoon or spatula
- Fine mesh strainer (for rinsing quinoa and parsley)
Instructions
Vegan Chimichurri Sauce
- Finely chop 1 bunch of fresh parsley (about 1 packed cup) and 4 garlic cloves.
- In a bowl, combine chopped parsley, garlic, 2 tbsp red wine vinegar, 1/2 cup olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper.
- Stir to combine. Taste and add more vinegar, salt, or pepper to your liking.
- Let sit for 10-15 minutes before serving to allow flavors to meld.
Parsley & Quinoa Tabbouleh
- Rinse 1 cup quinoa in a fine mesh strainer and cook according to package instructions. Let cool.
- Finely chop 1 large bunch of parsley (about 1.5 cups packed), 1/2 cup mint leaves, 1 cup cherry tomatoes, 1 cup cucumber, and 1/2 cup green onions.
- In a large mixing bowl, combine cooked quinoa, chopped parsley, mint, tomatoes, cucumber, and green onions.
- Add 1/4 cup fresh lemon juice, 1/4 cup olive oil, and 1/2 tsp salt. Toss to combine.
- Taste and adjust salt, lemon, or oil as needed. Refrigerate for 30 minutes before serving for best flavor.
Creamy Parsley Potato Soup
- Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 2 diced celery stalks, and 4 garlic cloves. Cook for 5 minutes until softened.
- Add 1 lb diced Yukon gold potatoes and cook for 3 more minutes. Season with salt and pepper.
- Pour in 4 cups vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender.
- Stir in 2 cups chopped fresh parsley. Cook for 2 more minutes.
- Use an immersion blender or transfer soup in batches to a blender, and blend until smooth and creamy.
- Return soup to pot. Add more salt, pepper, or lemon juice to taste. Serve hot, garnished with extra parsley and a drizzle of olive oil.
Tips & Variations
- Use flat-leaf parsley for a more robust flavor. Curly parsley works too, but the taste is milder.
- Add other herbs: Try cilantro, basil, or dill for different flavor profiles.
- Boost protein: Add chickpeas or white beans to the tabbouleh or soup for extra plant-based protein.
- Make it spicy: Add a pinch of chili flakes to chimichurri or soup for gentle heat.
- Meal prep: All these recipes keep well for up to 4 days in the fridge – perfect for easy lunches!
“Always chop parsley right before adding to dishes for the brightest flavor and color.”
Nutrition Facts
- Rinse 1 cup quinoa in a fine mesh strainer and cook according to package instructions. Let cool.
- Finely chop 1 large bunch of parsley (about 1.5 cups packed), 1/2 cup mint leaves, 1 cup cherry tomatoes, 1 cup cucumber, and 1/2 cup green onions.
- In a large mixing bowl, combine cooked quinoa, chopped parsley, mint, tomatoes, cucumber, and green onions.
- Add 1/4 cup fresh lemon juice, 1/4 cup olive oil, and 1/2 tsp salt. Toss to combine.
- Taste and adjust salt, lemon, or oil as needed. Refrigerate for 30 minutes before serving for best flavor.
Creamy Parsley Potato Soup
- Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 2 diced celery stalks, and 4 garlic cloves. Cook for 5 minutes until softened.
- Add 1 lb diced Yukon gold potatoes and cook for 3 more minutes. Season with salt and pepper.
- Pour in 4 cups vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender.
- Stir in 2 cups chopped fresh parsley. Cook for 2 more minutes.
- Use an immersion blender or transfer soup in batches to a blender, and blend until smooth and creamy.
- Return soup to pot. Add more salt, pepper, or lemon juice to taste. Serve hot, garnished with extra parsley and a drizzle of olive oil.
Tips & Variations
- Use flat-leaf parsley for a more robust flavor. Curly parsley works too, but the taste is milder.
- Add other herbs: Try cilantro, basil, or dill for different flavor profiles.
- Boost protein: Add chickpeas or white beans to the tabbouleh or soup for extra plant-based protein.
- Make it spicy: Add a pinch of chili flakes to chimichurri or soup for gentle heat.
- Meal prep: All these recipes keep well for up to 4 days in the fridge – perfect for easy lunches!
“Always chop parsley right before adding to dishes for the brightest flavor and color.”
Nutrition Facts
“Always chop parsley right before adding to dishes for the brightest flavor and color.”
Here’s an approximate nutrition breakdown for a serving of each recipe:
Recipe | Calories | Protein | Fat | Carbs | Fiber |
---|---|---|---|---|---|
Chimichurri (2 tbsp) | 90 | 0.5g | 9g | 2g | 0.6g |
Tabbouleh (1 cup) | 180 | 5g | 8g | 24g | 4g |
Potato Soup (1.5 cups) | 160 | 4g | 5g | 25g | 3.5g |
Note: Actual values may vary based on portion size and specific ingredients used.
Serving Suggestions
- Chimichurri: Spoon over grilled tofu, roasted vegetables, or use as a salad dressing.
- Tabbouleh: Serve as a main salad, stuff into pita pockets, or pair with hummus for a Mediterranean platter.
- Potato Soup: Enjoy with crusty bread, or top with roasted chickpeas for extra crunch.
- Pair any of these dishes with a refreshing dessert like Cinnamon Pecan Ice Cream or a sweet treat such as Chocolate Heaven Cake.
- For a hearty vegan meal, combine these parsley dishes with recipes like Costco Vegan Mushroom Stew.
Conclusion
Parsley deserves its moment in the spotlight, and these vegan parsley recipes prove just how versatile and delicious this herb can be. From the bold punch of chimichurri to the refreshing notes in tabbouleh and the comforting warmth of creamy potato soup, parsley brings something special to every dish.
Whether you’re a dedicated vegan, a curious home cook, or just looking for more ways to eat your greens, these recipes are sure to become regulars in your kitchen rotation. Don’t be afraid to experiment with parsley in your favorite dishes – its vibrant flavor and health benefits are always a welcome addition.
Happy cooking, and may your meals be forever fresh and green!
Best Vegan Parsley Recipes: Our Top 7 Picks
If you’re craving even more inspiration, here’s a listicle of our favorite vegan parsley recipes that will delight your taste buds and keep mealtime exciting!
-
Vegan Chimichurri Sauce
Bright, garlicky, and herby – perfect for drizzling over roasted veggies or using as a marinade. -
Parsley & Quinoa Tabbouleh
A protein-packed twist on the classic, bursting with fresh parsley and zesty lemon. -
Creamy Parsley Potato Soup
Comforting and nutritious, with a vibrant color from a generous handful of parsley. -
Parsley Hemp Seed Pesto
Swap pine nuts for hemp seeds and blend with parsley, garlic, olive oil, and lemon juice for a nutty, vegan pesto. -
Herbed Parsley Rice Pilaf
Stir chopped parsley and green onions into fluffy rice for an easy, flavorful side. -
Parsley Tahini Dip
Blend parsley with tahini, garlic, lemon, and water for a creamy, green dip that’s perfect for crudités or pita. -
Lemony Parsley Lentil Salad
Cooked green lentils, diced veggies, and lots of parsley tossed in a lemony vinaigrette for a hearty, make-ahead salad.
More Vegan Inspiration
If you loved these vegan parsley recipes, you might also enjoy exploring other plant-based favorites. Don’t miss classics like the Costco Vegan Mushroom Stew Recipe, the delightful Collard Green Casserole Recipes, or hearty ideas from Chicken Shrimp And Broccoli Recipes.
Happy cooking and healthy eating!
📖 Recipe Card: Vegan Parsley Chimichurri with Roasted Veggies
Description: A zesty parsley chimichurri tops perfectly roasted vegetables for a vibrant, plant-based meal. This quick recipe is packed with fresh flavors and nutrients.
Prep Time: PT15M
Cook Time: PT25M
Total Time: PT40M
Servings: 4 servings
Ingredients
- 1 cup fresh parsley, finely chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 medium zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow onion, sliced
- 1 cup cherry tomatoes, halved
Instructions
- Preheat oven to 425°F (220°C).
- Arrange zucchini, bell pepper, onion, and cherry tomatoes on a baking sheet.
- Drizzle vegetables with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat.
- Roast vegetables for 25 minutes, stirring halfway through.
- In a bowl, mix parsley, remaining olive oil, red wine vinegar, garlic, red pepper flakes, salt, and black pepper to make chimichurri.
- Serve roasted veggies topped with chimichurri sauce.
Nutrition: Calories: 170 kcal | Protein: 2 g | Fat: 14 g | Carbs: 11 g
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