Vegan Green Goddess Dressing with Grilled Veggie Kabobs

by Angela (Oh She Glows) on June 10, 2014


Welcome to barbeque season! Have you fired up the grill yet? I’ve been collecting some easy barbecue recipes to have on hand for July and August because we’re renovating our kitchen at the end of July. I’m doing a happy dance for the Future Kitchen, but I’ll be mourning the loss of Current Kitchen for several weeks. How’s a food blogger gonna get by? Well, I have a plan, my friends. Rather than abandoning the blog for 5-6 weeks, I’ve been setting aside recipes in advance that I can post during the renovation. I’m also setting aside recipes for late September/October while I’m soaking up time with our new baby. So, if things seem a bit quieter around here lately, that’s because I’ve been working hard sneaking away recipes for the upcoming months (you might see sneak peeks on Instagram though). I’m hoping this will help make these upcoming transitions a bit smoother!

Oh, and if any of you have any suggestions for “kitchen-free” or barbeque meals to make during a kitchen renovation, I welcome them with open arms. I have a feeling the spiralizer and Vitamix are going to get lots of use. We don’t own a microwave, but I’m wondering if I should invest in a hot plate to have on hand. Of course, lots of barbeque action will be going down too. This was a great one to kick off the season.

4.3 from 6 reviews

Vegan Green Goddess Dressing with Grilled Veggie Kabobs

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free


This recipe is adapted from my first attempt at a vegan Green Goddess dressing a few years ago. The former version was quite different from the original Goddess Dressing recipe, so this time I wanted to make something a bit more similar to the original using the same herbs (tarragon and chives) and a bit of egg-free mayo for an authentic flavour. I also added in some fresh avocado to give it a lovely creamy texture while giving it a boost of healthy fats. You can use this tangy and fresh dressing so many ways, but we especially love it spooned over grilled veggie kabobs. It's also lovely on a wrap, as a dip, or on a veggie burger.


about 3/4 cup dressing
Prep time
Cook time


  • 1 small garlic clove
  • 2 tablespoons fresh tarragon
  • 4 tablespoons fresh chives
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 4 tablespoons egg-free mayo (I use soy-free Veganaise)
  • 2 tablespoons water
  • 1/3 cup avocado flesh (1/2 a small avocado)
  • 1/4 teaspoon fine grain sea salt, or to taste
  • Freshly ground black pepper, to taste
  • Bell peppers
  • Red onion
  • Zucchini
  • Mushrooms
  • Extra virgin olive oil
  • Salt and pepper


  1. For the dressing: Mince the garlic in a food processor. Now add in the tarragon and chives and process until minced. Finally, add in the rest of the ingredients and process until the dressing is smooth (or just about). Adjust seasonings to taste if desired. Dressing can be used immediately or stored in the fridge (in a sealed container) for 3-4 days.
  2. For the kabobs: Preheat the BBQ over medium-low heat. Chop vegetables into desired sizes and place on vegetable skewers. Brush oil on veggies to coat all sides and season with salt and pepper. Grill the kabobs for around 15 minutes, rotating every 5 minutes. We grilled for the first 10 minutes on the top rack and then moved them to the bottom rack for the last 3-5 minutes.
  3. Serve kabobs immediately with a drizzle of dressing on top.

Nutrition Information

Serving Size 1 tablespoons | Calories 60 calories | Total Fat 6 grams
Saturated Fat 1 grams | Sodium 70 milligrams | Total Carbohydrates 1 grams
Fiber 0 grams | Sugar 0 grams | Protein 0 grams

Nutritional info does not include veggie kabobs.
* Nutrition data is approximate and is for informational purposes only.

Happy grilling!

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, and Pinterest

Previous Posts

{ 108 comments… read them below or add one }

Abby @ The Frosted Vegan June 10, 2014 at 7:53 am

Ohh I’m excited for you for the future kitchen, how exciting! Hope you post pictures when it’s all done : )


Anele @ Success Along the Weigh June 10, 2014 at 7:57 am

I’m sorry I just hallucinated and thought you said you don’t have a microwave. Kudos to you. I don’t know how I’d survive without mine for the smaller jobs while I’ve got everything else fired up. The grill will be your best friend for sure. When we had a hurricane a few years ago, we were without power for a week and I grilled everything from seafood to chocolate croissants that rose in an hour in 100 degree heat! :-)

Can’t wait to see the new kitchen!


Angela (Oh She Glows) June 10, 2014 at 8:56 am

hah…it was a bit of an adjustment at first, but 3 years later I don’t even notice not having one anymore. :)


Connie June 30, 2014 at 1:00 pm

How do you usually heat up leftovers? Stove or toaster oven? Steamer?


Ceara @ Ceara's Kitchen June 10, 2014 at 8:04 am

I am very excited to try these veggie kabobs this summer! I can’t get enough of BBQ season (my fav being bbq’d eggplant!). If I was stuck without a stove for a bit I’d be making lots of overnight oats, smoothies and salads! Good luck with the reno’s!


ellen June 10, 2014 at 8:26 am

These Eurodib induction burners are extremely helpful! You might want to pick up one for boiling water and reheating leftovers:


Angela June 10, 2014 at 3:36 pm

Thanks for the tip! I’ll check it out.


Chelsea @ BigBitesLittleBudget June 10, 2014 at 8:44 am

I love kitchen remodels. Can’t wait to see yours! I also am loving the BBQ idea. I am excited to get some more summer grilling recipes!


Lisa June 10, 2014 at 8:56 am

Love this Green Goddess recipe, Angela! I really like the vegan take.


Jill June 10, 2014 at 9:16 am

I don’t have a microwave either! I really want a BBQ though. We don’t have a yard or balcony…only a fire escape, but some neighbours illegally have ginormous BBQs out there, so I think I might have to do the same soon. Everyone just pulls them inside once a year when the fire marshal comes for inspection haha!
Excited for your new kitchen! and hopefully the remodel goes smoothly and quickly and isn’t too much of a pain in the butt :D


Elien June 10, 2014 at 9:22 am

Your smile in that photo just caught me!
It makes me happy. Thanks!
And a lovely recipe I must try this summer
…and make all the meat-eaters jeaulous…or share, maybe :D.


Angela June 10, 2014 at 9:25 am

There is nothing better then grilled veggies on the BBQ. Yum! I have company coming this weekend so I think I might attempt this dressing. It looks delish! Love your necklace too by the way!


Averie @ Averie Cooks June 10, 2014 at 9:34 am

Love grilled veggies and I need at least 3 bowls of that dip, just for myself! It looks delish – pinned!


Millie l Add A Little June 10, 2014 at 9:48 am

Love the look of these kabobs – so colourful and so tasty!


Corine June 10, 2014 at 10:23 am

I vote for a toaster oven, more specifically a convection toaster oven. I find we use ours a lot…as much, if not more than, the oven and BBQ.
On a side note…the way you are carrying, you are totally having a boy!


Ali June 13, 2014 at 1:16 pm

I second the convection toaster oven! I thought it would be a huge waste of counter space but it’s one of my most used appliances, only second to my Vitamix and coffeemaker. I very rarely turn on the oven anymore.


Christa @ Edible Balance June 10, 2014 at 10:41 am

This looks so good! I’ve been trying to think of what to bbq, that my husband will love too and this fits the bill for sure! Can’t wait to see photos of the new kitchen, so fun!


Andrea Muzzatti June 10, 2014 at 10:45 am

Wow. I would never live without a microwave. I use it at least 5x/day!


Erin June 10, 2014 at 11:11 am

I’m honestly not usually the biggest fan of grilled veggies, but these look absolutely delicious with all the different types, colors, and sauce–I will (hopefully) be trying these at a BBQ this summer for something different!


Mariela June 10, 2014 at 11:15 am

Any replacement ingredient for the vegan mayonnaise? I am not a fan of the processed stuff! Maybe more avocado?

Thanks for sharing!!


Angela June 10, 2014 at 3:38 pm

Yup, I would say use more avocado – probably only need another 1/4-1/3 cup? The flavour will change though so you might need to adjust the other ingredients.


Shayna June 13, 2014 at 12:36 pm

I believe there’s a recipe for homemade mayo in the cookbook, too, no? #ohsheglowsforlife!


Angela June 13, 2014 at 12:51 pm

Yes there is! Thanks for reminding me…I forgot to put that as an option in the recipe. :)


Tina Muir June 10, 2014 at 11:39 am

Ooooh this looks so delicious! I cant wait to get back to my boyfriends house to be able to grill! This would be so perfect, and that dressing looks divine. I would just have to add some carbs in there to fuel up for my runs. Love the colors in this :)


maria tadic June 10, 2014 at 11:51 am

These look so good! I love simple grilled veggies – can’t get any better than that! Definitely want to try that dressing – yum!


Christina June 10, 2014 at 12:15 pm

Ooooo a new kitchen?! What style kitchen is it? I feel like I spend my life in the kitchen, but then again that is where some of the best memories are made! Tarragon is not a herb I use very often, I am looking forward to testing out this recipe, looks fabulous.


Angela June 10, 2014 at 3:51 pm

We’re going for white & bright. I’d say the style is classic and transitional (a nice compromise between modern and traditional).
I don’t use tarragon much either, but it really impressed me in this recipe! I’ll have to start growing some.


bee June 29, 2014 at 8:26 am

I started liking tarragon in Ricki Heller’s grilled vegetable salad ( I’m hoping I’ll appreciate the tarragon just as much in this recipe, which looks much more appetising than the original! I’m looking forward to trying this out =)


Matt Robinson June 10, 2014 at 12:25 pm

The dressing sounds amazing, imagining what else I could use it on. And these kabobs are so perfect for summer. Love ’em!


Nikki @ The Road to Less Cake June 10, 2014 at 12:36 pm

I love grilling veggie kebabs on the BBQ. Loving the look of the sauce. I usually just drizzle a bit of balsamic vinegar on them.

I’m looking forward to seeing the new kitchen photos.


Erica June 10, 2014 at 12:41 pm

Now this is my kind of kabob! Can’t wait to make it! The dressing sounds delicious! I’m also going to grill some fresh corn & add the dressing on top. I have your cookbook & I absolutely love it! Thank you for everything! =)


Britt June 10, 2014 at 12:56 pm

Outdoor dutch oven cooking is a summer fave in my family! An aluminum pan with hot coals on a safe cement area of the backyard, set the dutch oven on the coals, let it cook away! There are so many things you can make, and it will taste like you’re camping!


Polly @ Tasty Food Project June 10, 2014 at 1:13 pm

That dressing looks delicious! I like how you used avocados- one of my favorites! I love grilled veggies! This is perfect for summer!


Heather June 10, 2014 at 1:22 pm

I can’t wait to try this dressing–it looks delicious! And I love your necklace!!


Angela June 10, 2014 at 3:39 pm

Thanks Heather! :) I love using bright necklaces to add a pop to black clothing.


Samina | The Cupcake Confession June 10, 2014 at 1:37 pm

Kebabs are my ABSOLUTE favorite!!!! The street food here is alwayssss selling some or the other kind of kebabs!!!! But veggie ones are pretty hard to find! This is simply AMAZING!!!!!!! And that dressing is CALLING my name!!!!!


Annaliese June 10, 2014 at 2:09 pm

Pre-cook and freeze lots of grains + beans for easy re-heating. Invest in a pizza or grilling stone that is grill-safe for kebabs, pizza, socca…anything! An induction burner would be a great investment, but still use caution since the surface still retains heat for a bit after cooking. And you should probably bake and freeze at least 4 batches of cookies to have on hand at all times, which would be great re-heated in a toaster oven…! :) good luck…the new kitchen will be worth it.


Angela June 10, 2014 at 3:41 pm

love your ideas – having frozen cooked beans and grains on hand is a great idea! I imagine that I could throw together a burrito “salad” in some tin foil and heat it on the BBQ. Mmm!


bee June 29, 2014 at 8:30 am

I like to line my foil parcels with baking paper so that the aluminium doesn’t end up in the food or my body…then I don’t have to worry so much about detoxing it out again.


Leon June 10, 2014 at 3:13 pm

Wow, this is one of your best-looking recipes for sure! I’ve had LOTS to eat today, yet the mere sight of these kabobs was enough to make me drool. I’ll certainly make this in the near future. Like tomorrow.

It’s so great the way you manage the blog, thinking of your readers even when you’re at your busiest. All your hard work is much appreciated!


Alex @ Kenzie Life June 10, 2014 at 3:22 pm

Any type of green goddess dressing has my name written all over it! Good luck with the renos!


Sonja June 10, 2014 at 3:43 pm

This looks so delicious. Since we have finally some good weather in Calgary, I could actually this out.. yumm!


Judy June 10, 2014 at 3:47 pm

We do not have a microwave either. It has been about two years now and I don’t even miss it. Angela, you have such a cute little belly. Enjoy this amazing time in your life!


janet @ the taste space June 10, 2014 at 3:49 pm

A BBQ is totally on our wishlist although we are totally working on simple meals lately. These salsa chickpea tacos were super easy and a real hit:

I see a lot of salads in your future! I look forward to your new quickie meals. :)


Lauren A June 10, 2014 at 4:02 pm

I went about 4 months without a kitchen during our remodel (don’t be surprised in 6 weeks turns into 7 and then 8…).

We also don’t have a microwave but we did get a toaster oven which was nice. I made all the simple soups from in my Vitamix- they are all quick and have just a few ingredients: cashews+water+(mushrooms or celery or tomatoes)+ Herbamare +a clove of garlic. I also did a lot of mock salads, like “tuna” with mashed chickpeas, celery, tahini or cashew mayo, and kelp flakes, served on romaine or as a sandwich. And if you have Hilary’s Burgers at you grocery store, they have a super clean ingredient list and you can make them in a toaster. And forget shopping at the farmers market for veggies that need cleaning and prepping – bagged washed produce will be your friend! We did break down and get a hot plate after a few months. We did eventually get a hot plate, but it was nice to eat so much food for a while there. So it might be a good time to up your raw food ratio too :)


Kate @Almond Butter Binge June 10, 2014 at 4:35 pm

These look awesome, so fresh and easy! And I love that they’re also Paleo and gluten-free…and that my husband would eat and potentially even help make. Thanks for sharing!


Tatum June 10, 2014 at 5:10 pm

These look great. We have a grill basket and just pile veggies in it for dinner. Marinate some portabellos and half tomatoes and you’ve got it made. We’ve already made your roasted Buddha bowl in the BBQ this year, broccoli cauliflower and chickpeas all together in the grill basket. Turned out great.


Michelle June 10, 2014 at 5:28 pm

The green goddess dressing looks like an amazing addition to kebabs! Will have to try that this weekend.

I recently had my kitchen renovated- a month without a kitchen is hard. I am living overseas right now too, so there is no Whole Foods hot bar or anything remotely like it! I came up with some pretty inventive ways to steam veggies using boiling water and glass containers, and made a lot of salads with beans. I do have a convection oven though (size of a microwave), so I also was able to roast veggies. And, a lot of veggies went into my blender!


Courtney @ The Fig Tree June 10, 2014 at 5:32 pm

Yummy! Love grilled veggies. Nothing better. The green goddess dressing sounds perfect as a condiment for the veggies!


Michelle | LALL nutrition June 10, 2014 at 5:55 pm

Those kabobs look amazing! My husband is obsessed with his new BBQ and our first backyard :) I’ve used hotel sinks and mini fridges to make smoothies, salads and snacks, but not for 6 weeks lol Wishing you lots of luck :)


Angela @ Eat Spin Run Repeat June 10, 2014 at 6:28 pm

These sound awesome Ange! Summer is all about the grill for me and I think food tastes so much better on the BBQ than out of the oven! One of my favourite things to have on the grill is pineapple drizzled with maple syrup and sprinkled with cinnamon. You basically just grill it on a metal rack, placed on top of the grates of the BBQ. As far as recipes go for when the baby is around, I know Jenna (from Eat Live Run) posted a bunch of the ones she made and froze not long ago. I can’t remember how many of them were vegan but since you’re a super creative kitchen goddess, I’m sure it wouldn’t be hard for you to adapt them!


[email protected] June 10, 2014 at 8:30 pm

I love eating kabobs and summer is just the perfect time to enjoy these beauties!


Brandy June 10, 2014 at 8:35 pm


If you can barbeque things that look this good, you’ll be all set for kitchen reno’s. I was without one for a few months last year, and vast quantities of peanut butter were consumed! But, being constrained by lack of appliances will actually cause your creativity to flourish…you just may surprise yourself!

During that time, I couldn’t live without a kettle. Lots of calming tea, and homemade quick oatmeal. You can cook pasta by letting it soak in boiling water for a period of time & then draining. For the best corn, fresh from a roadside stand: clean the corn, put in the cooler, dump a kettle full of boiling water on it, and give it 30 minutes. Your large family backyard barbeques will forever be changed. Good luck!!


Cara June 10, 2014 at 8:47 pm

When my parents renovated, they cooked on their Coleman gas camp stove outside. You seem like a camping type :-) and once the baby is here, it will probably be easier to car camp than backpack, so the Coleman might be nice to have around (if you don’t have one already!)

I think it’s so funny, because two summers ago when I was pregnant, I was traveling for the whole summer and I emailed you for ideas of what to eat! Now here you are pregnant and about to be kitchenless! At least you’ll have a fridge, right? :-) And hot water? And a place to clean dishes? I hope? Good luck!

And I second the comment that said, Thanks so much for thinking of your readers and planning ahead! It’s always fun to find a new post here; it would be so sad for you to just go quiet for weeks!! Even if you don’t have a recipe–post anyway, please!


Angela (Oh She Glows) June 12, 2014 at 7:32 am

hehe I remember that email! Too funny. Thanks for your tips. I’m sure we’ll get by just fine!


lauren June 11, 2014 at 8:25 am

Oh yes we have been grilling! This sounds awesome! We are trying to eat more vegetables anyway and my husband has a harder time with it than me. Sauces are going to be the answer for us I believe.
Congratulations on the kitchen reno! I have heard people use their grills for a lot of their food prep during renos, also freezing lots of leftovers. Wow y’all have a lot of life changes going on this summer. Totally exciting!


Katy June 11, 2014 at 8:28 am

We managed without a kitchen for 8 weeks with an outdoor grill and a slow cooker – the latter for oatmeal, soup, curry, etc. Even made a cake in it – delicious, though it was reluctant to leave the pan. You’ll be amazed what you can cook in there and it’ll be great for after the baby arrives, as you can time shift your cooking. Good luck with it all.


Ella June 11, 2014 at 8:35 am

So excited to see the new kitchen- PLEASE do a tour when it’s done!


Maggie June 11, 2014 at 9:44 am

baby bump! :-))


Suzanne June 11, 2014 at 10:30 am

Congrats on the new kitchen! How exciting! One of my favorite non-stove tools, besides my grill, is my crockpot. It’s actually a pressure cooker/ crockpot combo, but the pressure cooker part has never worked right. However, the crock itself is metal, and the thing has a browning setting, so I can get it really hot. Hot enough to sautee or boil water. It’s also great because it gets my slow-cooker things up to temp quickly (I’m paranoid about food poisoning). You might look into something like that.


Terri Cole June 11, 2014 at 10:56 am

Have you considered getting an Instant Pot? I think if I had a grill, toaster oven and Instant Pot, I wouldn’t really need a stove!


AGS June 11, 2014 at 11:08 am

You can make a lot more than just regular grilled item on the grill – although it’s not the most efficient heat mechanism, you can make skillet breads, stir-frys, campfire style stews, and simple soups (just have long gloves and tongs/grill utensils. In the summer it seems most of our meals are some grilled item on top of a salad with some grilled bread of some sort.

I’m glad you were able to manage the renovation now. We redid the kitchen ourselves when baby #1 was about 2 years old. It was completely fine, although we literally were running/sprinting through paint/appliance/floor install during naps, because one of us was always on duty with baby at the other times. It’s easier to accomplish big projects at this point.


Megan June 11, 2014 at 11:17 am

These look awesome – love me some grilled veggies in summer! And I love the baby bump shots :) Also, great for you for being proactive about the renovation and thinking of your readers – you rock!
But I do have a recipe/substitution question: I can’t eat avocados (I know, bummer…) – they make me really ill so I try to avoid them at all costs – what kind of substitute could I use for this dressing? Usually in other recipes where avocado is present, I can just leave it out, but this one seems to really depend on the avocado. Thanks so much!


Kristen @ Vitamin K Girl June 11, 2014 at 12:23 pm

Looks delicious as always! Love the baby bump in the background:-)


Kristina June 11, 2014 at 2:11 pm

Hi Angela.

Yet another recipe has now been added to my must-try-list!

Also… having followed you for years I thought I’d just let you know that there seem to be some problems with Bloglovin. I don’t know how many of your readers are affected by this (maybe it’s just me!) but all your wonderful pregnancy posts are lost in cyberspace. I only get info on your food-related posts… but then again, that only makes me check OSG even more often :P

I don’t know if you can do anything about it, but here’s a heads-up at least.

Loads of hugs,

/Kristina from Sweden.


Robyn B | Modern Day Missus June 11, 2014 at 10:00 pm

Oh, how exciting!

We’re in the process of renovating our house at the moment, and judging by the time it is taking to do just the laundry, I’m dreading how long it will take to do the kitchen!

Whenever we’re out of action in the kitchen, the BBQ always gets a good workout, and we also have a handy camp stove that gets brought out at times like those too.

Great idea to squirrel away recipes.

Robyn xx


Gourmet Getaways June 12, 2014 at 12:26 am

OMG!!! I’d surely be happy to volunteer grilling those pretty kabobs you prepared. Thank you for sharing this!

Gourmet Getaways


Liz June 12, 2014 at 7:56 am

I made this sauce last night for our kebobs and I am pretty sure my boyfriend would have licked the bowl if I wasn’t there watching! So yummy and fresh! Thanks:)


starr June 12, 2014 at 11:09 am

I’ve done the kitchen reno with wee ones underfoot. My advice is try to keep the sink in until the last possible minute (my husband cut the counter to remove all but the sink and minimize the time without). The bathtub worked good for washing up with an extra plastic tub for washing and a drying rack alongside to let them drip. Good deep squat work:) He also pulled out the stove and returned it every night until the time for flooring came. We made it! And we could eat REAL food the whole time.


Julia June 12, 2014 at 3:31 pm

Sounds delicious! I especially love the sound of that sauce and am immediately thinking of other things I can pair it with! :) Thanks for the inspiration!


Caralyn @ glutenfreehappytummy June 12, 2014 at 7:45 pm

I love all the colors on the kebobs! beautiful!


Rebecca June 13, 2014 at 12:09 am

Hi! Love your recipes and doll


Rebecca June 13, 2014 at 12:13 am

Hi! Love your recipes and follow you regularly. Thought I should let you know that ads for milk come up on your site. Kind of out of place for a vegan website and not sure if it’s something you want there. Just thought is let you know in case you hadn’t noticed.
Thanks for all of the great content! :)


Shayna June 13, 2014 at 12:41 pm

OMG- your photos just get more and more stunning. Whatever you’re doing, it’s fabulous and constantly an inspiration. (and maybe a photography tips post – or e-book! – is in your future as the kitchen slows down?) <3


Kathy June 13, 2014 at 3:40 pm

Love the baby bump in the pics!!!!


Kathryn June 13, 2014 at 3:55 pm

We just got an electric pressure cooker because our house gets way too hot in the summer and we can’t use the oven or we will melt. It is fantastic. SO. FAST. I highly recommend it! Cooks beans from dry to done in 35 minutes.

Loving the baby bump!


Mel June 13, 2014 at 6:22 pm

YUMMY! Made this tonight for diner and it was amazing! My hubby, 4 year old and 2 year old all loved it. I don’t have a grill so I baked the skewers at 450 for 40ish minutes and served with basmati rice. Will be making again soon, thanks so much!


Osha Key June 14, 2014 at 4:03 am

These look sooo yummm! You made me miss tarragon! :) My grandma used to grow it and put it in my favorite food, so it has nice childhood memories.. :)
This is my favorite herb but I cannot get any fresh where I am at the moment :/ I’m wondering if it’s easy to grow from seeds.


Hayley Nelson June 15, 2014 at 9:39 am

Eat the rainbow! This looks absolutely delicious and the perfect summer dish. I can’t wait to try it out.


MrsD June 15, 2014 at 6:05 pm

I have to say….this was divine! From a meat-eater who is now eating vegetarian several times a week now and transitioning us slowly over to the veggie lifestyle…..this is fantastic! Who needs garbage when you can eat like this !?!? :)


Cara June 15, 2014 at 8:32 pm

Totally unrelated to this post … [maybe you should have a Cookbook Comments forum??]

CONGRATULATIONS … I just served your cookbook brownies to my dad–world’s biggest brownie connoisseur and toughest critic. He LOVED them. He was surprised and impressed that they were vegan and gluten-free. He is recently lactose-intolerant (after a lifetime of overindulging in ice cream and buttery baked goods :-) ) so these butter-free brownies were perfect for him! Thank you! (Happy Fathers Day, Eric!)


Christine June 16, 2014 at 3:04 am

Thank you for your website! I am new to being a vegan.

First, I need help! I’m having a hard time with dairy and meat flavoring in soups and meals… Do you know of any easy, home, flavorful alternatives?

Second, do you have any pointers on grilled foods? I loveto grill int he summer and this post is wonderful!

I really appriciate it!
Thank you,


Olle June 16, 2014 at 6:00 am

This looks delicious!!! I’ll definitely make this recipe some time next week. :D


Kyle June 16, 2014 at 6:52 am

Hi Angela! I’m loving all of your summer recipe additions:). I had a question regarding your chickpea salad. I was wondering if you would think it would work to roast the chickpeas before? I realize they wouldn’t mash up as well, but I wanted to hear your thoughts. Thanks!


Rachelle June 16, 2014 at 10:11 am

Having a crockpot and a rice maker has helped me through a kitchen renovation and two babies.


Fawn June 16, 2014 at 2:38 pm

I am spook excited to make this. Thank you so much for this dressing recipe.


Fawn June 16, 2014 at 2:39 pm

I am so excited to make this. Thank you for this dressing recipe.


Jessa June 16, 2014 at 5:42 pm

These Kabobs were a HUGE hit for Fathers Day dinner :) The dressing made the meal complete. It was unbelievable! Thanks for sharing!


Tayler June 16, 2014 at 8:45 pm

Holey Guacamole! Those look delicious! you really outdid yourself with these yummy goodnesses!Also, my name is Tayler, and I am running for PETAs Cutest Vegan Alive! This would be a great opportunity for me, and I would love if you could check out my quick bio and check out what I do for animals, other people, and the environment! I would be so grateful to anyone and everyone who could help me out and allow me to win this contest so that I could portray vegans in the media and show how delicious vegan food is (I am a huge cook) and how one can affect the world!



Valerie June 16, 2014 at 10:22 pm

Cute necklace, and I love Green Goddess dressing, so thanks for the recipe!


Sara June 17, 2014 at 9:58 am

Hi! This sounds so delicious that my husband are going to make it tonight!

I am allergic to avocados though (such a shame b/c so many vegan recipes include avocado:( ) Could you recommend any suggestions that are nut free and could replace the avocado’s creaminess?


[email protected] June 17, 2014 at 1:19 pm

I just happened to make a dressing almost exactly like this with a bunch of leftover herbs in my fridge and it tasted fabulous! The differences were I used cilantro and basil rather than tarragon and tahini instead of mayo. I also added a tablespoon of nooch, making it more like a pesto… I may have also thrown in a couple of raw mushrooms in a moment of pure inspired chefdom hehe!


Laura June 17, 2014 at 2:06 pm

Mmmmmm!!!! Made this last night and it was so good. We turned it into a meal by grilling some pitas, adding some tofu quickly sauteed with olive oil, salt and pepper, and then loading on the veggies and sauce. It was like an amazing vegan donair.


Vanessa @ Crumbs June 18, 2014 at 9:09 pm

Perfect goddess dressing recipe! Best wishes with your new kitchen I will be posting a no cook bean and arugula salad recipe on my blog.


Sarah C June 20, 2014 at 3:06 pm

I know I’m a bit late on this, but my suggestion is a toaster oven! You can do anything in it, and then it can slide right into your new kitchen. I don’t have or need a microwave, but we can do ANYTHING with a good toaster oven – from warming up leftovers to baking small batches of cookies!


Carmi June 21, 2014 at 10:11 am

Not one to use dressings of any kind on my food, however, tried this one, and ‘WOW’ Thank you for another winner!


Jenn June 29, 2014 at 12:37 pm

Hey Angela!
BIG fan of your website and your recipes make a weekly appearance in our house :)
Question – I currently live in Oman and they haven’t brought vegan mayo over here yet… Do you know of any good substitutes or do you have a recipe for a vegan mayo? I was wondering if i used a dollop of your cashew sour cream (used in your lentil-walnut taco recipe). Think that would work? I always get disappointed when I see vegan mayo because it means i wont be able to try the recipe!
Thanks so much and hope the pregnancy is going well!


Angela (Oh She Glows) July 2, 2014 at 10:25 am

Hey Jenn,

There is a recipe for it in my cookbook – super easy to make! It has soy in it though so not sure if that’s an issue with you. Otherwise, I don’t know of any alternatives. Hope this helps!


Marilyn Wallace July 6, 2014 at 11:27 pm

So many wonderful recipes with avocado! Sadly, I am very allergic to avocados and wonder if anyone can suggest some substitutes.
Thank you,


Erika August 21, 2014 at 11:32 am
Recipe Rating:

These were great and easy. The dressing was the best part. We don’t have a grill so we made them in a grill pan. Still pretty good.


Jocelyn August 29, 2014 at 2:24 pm
Recipe Rating:

The dressing was a good addition to grilled veggies


Darkane September 22, 2014 at 11:36 am

My family used an electrical wok during kitchen renovation. Could be a solution if you are still looking for one.


Ashley Griffiths July 20, 2015 at 5:48 pm
Recipe Rating:

I tried this on veggie kabobs and then again as a salad dressing and it was DELICIOUS! I’ve been looking for a homemade dressing where I can control the ingredients and this is now a favorite, for sure! Thank you so much!


Emily September 5, 2015 at 10:59 am

Completely non food question here… where’d you get your turquoise necklace??? LOVE.


Laura Rose July 30, 2016 at 5:06 pm
Recipe Rating:

I tried this on veggie kabobs for dinner tonight and it was absolutely incredible! This will now be my go to dressing for the summer (and winter if i grill), and I love that I have control over every single thing that goes into it. Kudos!


Cory Young August 26, 2016 at 10:07 am
Recipe Rating:

These right here were amazing! I started trying to get my grilling in before the summer ends and this has been on my list forever. I finally got around to them and they did not dissapoint!


Angela Liddon August 29, 2016 at 10:52 am

That’s great to hear, Cory!


Adele August 10, 2017 at 2:34 pm
Recipe Rating:

The Goddess dressing is amazing..can’t get enough of it…thank you!!!!!!


Leave a Comment

Previous post:

Next post: