Broccoli Cheddar Soup

Broccoli Cheddar Soup

Prep Time10 mins
Cook Time30 mins
Course: Soup
Cuisine: Vegan
Servings: 4

Ingredients

In the pot

  • 1 tbsp olive oil
  • ½ chopped onion
  • 3 minced garlic cloves
  • 3 cups broccoli florets
  • 2 cups water
  • ½ cup plant milk
  • ½ tsp fresh ground black pepper

Sauce

  • 3 medium peeled potatoes
  • ½ medium peeled onion
  • 1 medium carrot
  • cup nutritional yeast
  • ½ tsp garlic powder
  • ½ tsp turmeric powder
  • 1 tsp salt
  • 1 tbsp all-purpose flour
  • 1 tbsp lemon juice
  • 1 cup reserved vegetable water

Instructions

  • Start by cooking the potato, onion, and carrot (for the sauce) in a pot of boiling water until vegetables are tender.
  • In another pot, sauté the onion with the olive oil until translucent then add the minced garlic.
  • Add the broccoli florets and continue cooking for about 5 minutes.
  • Add the water and close the pot lid and cook for about 15 minutes on low.
  • Meanwhile, mix the sauce ingredients in a blender with the spices and reserved vegetable water.
  • Add the sauce and black pepper to the soup and simmer for a few minutes then add the plant milk and simmer until creamy.

Pumpkin & Black Bean Soup

Pumpkin & Black Bean Soup

Prep Time15 mins
Cook Time30 mins
Course: Soup
Cuisine: Vegan
Servings: 4

Ingredients

  • 1 tbsp olive oil
  • 1 diced onion
  • 3 minced garlic cloves
  • 1 tsp fresh minced ginger
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 medium chopped jalapeño seeds and stem removed
  • 1 cup pumpkin pureé
  • 2 cups roasted tomatoes
  • 1 cups roasted cauliflower
  • 1 cup diced sweet potato
  • 1 cup cooked black beans
  • 2 cups water
  • ½ cup coconut milk
  • 2-3 tbsp lime juice
  • Cilantro for garnish

Instructions

  • In a pot, sauté the onion with the olive oil until translucent then add the garlic and ginger. Add the chili powder and salt and cook for 1-2 minutes.
  • Continue to add all the vegetables one by one and cook for a few minutes, stirring occasionally.
  • Add the water, close the lid of the pot and cook on low for about 20 minutes.
  • Add the coconut milk and simmer for 1-2 minutes.
  • Take off the stove, add the lime juice and garnish with fresh cilantro.

Broccoli Pumpkin Cheddar Soup

Broccoli Pumpkin Cheddar Soup

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: Vegan
Servings: 2

Ingredients

In the pot

  • 1 tbsp olive oil
  • ½ chopped onion
  • 3 minced garlic cloves
  • 3 cups broccoli florets
  • 1 tbsp flour
  • 2 cups water

Sauce

  • 1 cup pumpkin puree
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp black pepper
  • 1 tsp salt
  • cup nutritional yeast
  • 1 tbsp lemon juice
  • 1 cup oat milk

Instructions

  • In a pot, sauté the onion with the olive oil until translucent then add the minced garlic.
  • Add the broccoli florets and continue cooking for about 5 minutes.
  • Add the water and close the pot lid and cook for about 15 minutes on low.
  • Meanwhile, mix the sauce ingredients in a blender.
  • Add the sauce to the soup and simmer for a few minutes until creamy.

Simple Leek Soup

Simple Leek Soup

Prep Time10 mins
Cook Time30 mins
Servings: 4

Ingredients

  • 1 tbsp avocado oil
  • 2 sliced leeks
  • 2 minced garlic cloves
  • 2 medium potatoes
  • ½ tsp turmeric powder
  • ½ tsp black pepper
  • 1 tsp salt
  • 3 cups water
  • ½ cup any plant milk
  • fresh lemon juice

Instructions

  • In a medium pot, sauté the leek with the oil for 3-4 minutes.
  • Add the potatoes and spices continue cooking for a few more minutes.
  • Add the water, close the lid and cook on low for 20 minutes.
  • Blend the soup completely.
  • Add the plant milk.

Butternut Squash & White Bean Soup

Butternut Squash & White Bean Soup

Prep Time40 mins
Cook Time40 mins
Total Time1 hr 10 mins
Servings: 4 servings

Ingredients

  • 1 sliced butternut squash
  • ½ sliced onion
  • 3 chopped garlic cloves
  • 1 tbsp olive oil
  • ¼ tsp ground cinnamon
  • 1 pinch ginger powder or freshly grated ginger
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tsp fresh rosemary
  • 2 medium cubed potatoes
  • 1 cup cooked white beans
  • 2 cups boiling water
  • cup almond milk

Instructions

  • Cook the butternut squash in a 350° F oven for 30 minutes.
  • Sauté the onion and garlic with the oil for a few minutes.
  • Add the rosemary and spices and cook for a few more minutes.
  • Add the potatoes, white beans, and boiling water.
  • Simmer the soup for 20 minutes.
  • Transfer the soup to a blender and pulse only a few times (don’t over mix if you want some of the white bean texture).
  • Add the almond milk and cook for a few more minutes.
  • Enjoy with croutons!

Simple Corn Chowder

Simple Corn Chowder

Prep Time15 mins
Cook Time40 mins
Total Time50 mins
Servings: 4 servings

Ingredients

  • ½ sliced onion
  • 3 minced garlic cloves
  • 1 tbsp olive oil
  • 4 ears yellow sweet corn
  • 2 medium chopped red potatoes
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ smoked paprika
  • 5 cups of boiling water
  • ½ cup soaked and blended cashew

Instructions

  • Sauté the onion and garlic with the oil for a few minutes in a pot.
  • Add all the spices and cook for a minute more.
  • Add the corn and continue cooking for 5 minutes.
  • Add the boiling water and simmer for 20 minutes.
  • Blend most of the chowder in a blender.
  • Add the potatoes and cook for another 15 minutes.
  • Add the cashew cream in the last few minutes of cooking.
  • Garnish with oregano.

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Prep Time15 mins
Cook Time40 mins
Total Time50 mins
Course: Uncategorized
Servings: 4 servings

Ingredients

  • 5 cups cubed butternut squash
  • 2 cups carrots cut into 1-inch pieces
  • ½ sliced onion
  • 5 whole garlic cloves
  • 2 tsp avocado oil
  • 2 cups of water
  • cup almond milk
  • ¼ tsp ground cinnamon
  • 1 pinch ginger
  • 1 tsp salt
  • ½ tsp black pepper

Instructions

  • Preheat oven to 350° F. Add the squash, carrots, onion, and garlic to a baking sheet and drizzle with oil. Season with salt and pepper and toss to combine. Bake for 25-30 minutes, or until squash and carrots are tender.
  • Transfer to a pot and add the water, almond milk, cinnamon, ginger. Stir to combine, then bring to a simmer over medium heat. Then reduce heat to low, cover, and simmer for 5-10 minutes.
  • Transfer to a blender and blend until smooth.
  • Serve with croutons 

Vegan Chili

Vegan Chili

Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Uncategorized
Servings: 4 servings

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 4 garlic cloves minced
  • 3 celery stalks chopped
  • 1 big carrot chopped
  • 1 medium green pepper chopped
  • 1 big potato chopped
  • 1 cup corn kernels
  • 1 cup tomatoes chopped
  • 2 cups of soaked kidney beans
  • 4 cups of boiling water
  • ½ a lemon juiced

Spices

  • 1 tsp salt
  • 1 tsp oregano
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp cumin
  • ½ tsp chili powder
  • ¼ tsp cayenne powder
  • 2 tbsp coco aminos
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato paste

Instructions

  • Start by sautéing the onion and garlic with the oil for a few minutes in a pot.
  • Add all the dry spices and sauté some more.
  • Add the coco aminos, Worcestershire sauce, and tomato paste.
  • Add all the veggies one at a time and sauté in between (add tomatoes at the end).
  • Add the kidney beans and 4 cups of boiling water.
  • Close the lid of your pot and simmer for about an hour.
  • Adjust the salt and seasoning, and add the lemon juice just before serving.