Jul 14 2026
Restaurants›Van Gogh's Eeterie›Thursday "veg Out At Van Gogh's" Recipe

Thursday "veg Out At Van Gogh's" Recipe

Inspired by Van Gogh's Eeterie
Time30m
Serves4

1/2 Price vegan entrees and vegan pancakes after 3 P.M. (Not valid on beverages & dessert items)

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Ingredients

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Vegan Entrees

Vegan Pancakes

Method

Vegan Entrees

  1. 1

    Prepare the Quinoa

    Rinse the quinoa under cold water. In a medium pot, combine the quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork and set aside.

  2. 2

    Sauté the Vegetables

    In a large skillet, heat the olive oil over medium heat. Add the diced red onion and bell pepper. Sauté for 5-7 minutes until softened.

  3. 3

    Combine Ingredients

    Add the black beans (drained and rinsed), corn, cooked quinoa, cumin, cilantro, salt, and pepper to the skillet. Stir well and cook for another 5 minutes, allowing the flavors to meld.

Vegan Pancakes

  1. 4

    Mix Dry Ingredients

    In a large bowl, combine the all-purpose flour, baking powder, and salt. Mix well.

  2. 5

    Mix Wet Ingredients

    In another bowl, whisk together the almond milk, maple syrup, vegetable oil, and vanilla extract.

  3. 6

    Combine Wet and Dry Mixtures

    Pour the wet mixture into the dry ingredients and stir until just combined. Avoid over-mixing; a few lumps are okay.

  4. 7

    Cook the Pancakes

    Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for an additional 2-3 minutes until golden brown.

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