Sometimes you eat a certain food and you can remember forever the first time you had it.

That is fried dill pickles for me.

I ate my first batch of fried dill pickles in high school at a place called the Pizza Farm. And after just one bite, I declared they would be one of my most favorite food for forever!

I was raised by southern parents and spent a lot of time with my Grandmama when I was a kid. She canned all kinds of things because they lived on a farm. She also pickled a lot of things and made some of the best dill pickles I have ever eaten in my life.

We also fry just about anything in the south!

I have always loved a good dill pickle, pickled okra, pickled green beans, pickles asparagus. But y’all, when I ate my first FRIED dill pickle I think it almost blew my mind.

Now 25 years later and they are still one of my favorite things. Sadly they are normally not vegan if you are ordering them out.
The obvious and easiest solution is making your own easy vegan fried dill pickles at home!!

Seriously!! They take hardly any time at all and so, so, so, so crispy, tangy, and delicious!

And don’t forget the vegan ranch! Nothing goes better with a batch of vegan fried dill pickles than a side of cool, creamy, vegan ranch!

If you have never eating an crispy fried pickle or think I am crazy for suggesting it, you just have to trust me here. They are seriously one of the best things, and I feel like if you love dill pickles there is no way you would not love them crispy fried and dipped in some ranch!

INGREDIENTS:

2 cups sliced dill pickles
1/2 cup unsweetened almond or oat milk
1/2 cup vegan plain yogurt or sour cream
1/2 cup all purpose flour
1/2 cup corn meal
1/4 cup corn starch
1 teaspoons salt
1 teaspoon all purpose seasoning of your choice
neutral flavored oil for frying
Vegan ranch for dipping

INSTRUCTIONS:

Slice 2 cups worth of dill pickles into thin pickle chips
Whisk the plant milk along with the yogurt or sour cream in a medium sized bowl.
In a sperate medium sized bowl, whisk the flour, corn meal, starch, and seasoning.
Begin by dipping the pickles chips into the the milk mixture. Next dip them into the dry mix making sure to get a nice coating. Repeat with remaining pickles.
Heat an iron skillet or any high sided skillet with a few inches of oil over medium heat.
Prepare a cookie sheet lined with paper towels and a cooling rack on top.
Once the oil is nice and hot (you can poke a chopstick or wooden skewer touching the bottom of the pan, if little bubbles form around the chopstick then the oil is ready) add a handful of pickles to the pan, just make sure not to over crowd them or they will stick together. Let the pickles fry on each side until golden brown.
Place the finished vegan fried dill pickles on the cooling rack and continue frying the remaining pickles.
Serve the vegan fried dill pickles hot, with a side of vegan ranch.

If you like this recipe, then try these:

Vegan Gorgonzola Battered Brussels Sprouts

Like most kids raised in the 80s and 90s, I ate a LOT of lot of pre-made, prepackaged convenient food.

With two woking parents, we ate things that were quick and easy, that we could make ourselves as kids.

Soups in a can , microwavable dinners, ramen from the packet, Hamburger Helper, Lunchables, and my fave, SpagettiOs WITH meatballs. Always with the tiny little meatballs.

We grew up living with my dad and I was always his grocery shopping helper. He was the king of couponing, and even had a little black coupon accordion style pouch he took with him. This was well before the couponing craze, tv shows, and websites dedicated to the art of coupon clipping. He was just a single dad, trying to save money, raising 2 kids.

The advantage to being his grocery store helper was getting to choose my lunchables and which cans of SpagettiOs I got. I always chose meatballs, and rarely was allowed to get the “character brands” that cost more just because there was a picture of Garfield or Alvin and Chipmunks on the can.

My kids have never had a can of SpagettiOs. SpagettiOs are not vegan. Which again it is one of those products that really could be, but isn't . How sad for my sweet vegan/dairy allergy kids who can’t eat the food of my youth and know what its like to have your own personalized can of spaghetti and meatballs.

Oh wait, they can! Because making your own vegan SpaghettiOs is actually SUPER SIMPLE.

Look, if you don’t want to make your own homemade vegan meatballs, don’t. Use frozen. And if you can’t find little O noodles at your local store (I looked everywhere and couldn’t find them locally) you can order them online or you can use any noodle shape you like! Easy Peasy.

I think the saddest part for me was that 2 of my 4 kids are not fans. Weird, I know. I, as a grown up lady, still love them as much as I did when I was a kid. Like cramming them in my face at an embarrassing rate, filled with nostalgia and pure joy.

But then again, half of my kids also don’t like chocolate or pie, or vegan hamburger, so I don’t trust that half anyways.

So if you have missed a good ol can of SpagettiOs because you are vegan or have a diary allergy, the answer is easy homemade Vegan Spagettios with Meatballs. I promise, they won’t disappoint (well maybe they won’t disappoint 2 of your 4 kids….still scratching my head over this one)

INGREDIENTS:

Yields 6-8 servings but would also freeze well. This recipe would be great for meal prep for school lunches or quick weeknight dinner.

3/4 lbs pasta of your choice. We used round ring pasta that I found on amazon
2 (28 oz) cans stewed tomatoes, or whole peeled tomatoes ( they will be blended up so use any 28 oz can of tomatoes you have)
1 small yellow onion
2 teaspoons minced garlic
2 cups water
1/4 cup sugar
1-2 teaspoons salt
1/2-1 teaspoon black pepper
1 batch homemade vegan meatballs, or one bag frozen

VEGAN MEATBALLS:

1 lb vegan vegan ground of your choice (we used Beyond Meat Brand)
1/4 cup vegan panko bread crumbs
2 tablespoons tapioca or corn starch
2 teaspoons garlic powder
1 teaspoon dried thyme
1/2 teaspoon dried basil

INSTRUCTIONS:

Preheat oven to 350 degrees

Combine the vegan ground meat along with remaining meatball ingredients in a medium sized bowl. Mix well. Using a 1 inch cookie scoop or a regular spoon, scoop up the mixture and roll into small meat balls. Place the vegan meatballs on a parchment lined baking sheet and bake for 25 to 30 minutes or until cooked through.
While the meatballs are baking, bring a large pot or dutch oven full of water to a boil. Add the noodles and cook until they are done. Drain the noodles and leave them in the colander.
Quarter the onion and add it along wit the canned tomatoes to a blender or food processor and blent until smooth.
Pour the blended tomatoes into the pot that you boiled the noodles in. Add the sugar, salt, pepper, and garlic to the pot. Bring to a simmer. Add in the water, noodles, and meatballs. Let everything hang out and simmer for about 25 minutes, stirring to keep the noodle from sticking to the bottom of the pot.
Serve as is or sprinkled with vegan parmesan cheese. You can store in the fridge for 5 days or freezer for 2 months.

If you like this recipe, then try these:

Vegan Fried Dill Pickles

INGREDIENTS:

INSTRUCTIONS:

Vegan SpaghettiOs with Meatballs

INGREDIENTS:

VEGAN MEATBALLS:

INSTRUCTIONS: