Vegan SpaghettiOs with Meatballs

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

1. 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.

2. 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.

3. Quarter the onion and add it along wit the canned tomatoes to a blender or food processor and blent until smooth.

4. 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.

5. 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 Buffalo Chicken Sandwich

Vegan Cheeseburger Helper

Vegan Cheeseburger Egg Rolls

Vegan Beef Bourguignon with Mashed Potatoes

Beef Bourguignon, sounds super fancy….and I guess it kind of is, but really it’s pretty much just a thick and flavorful beef stew, and in the case it’s VEGAN.

Beef bourguignon originated in France and is really just a hearty beef stew where the beef is braised in red wine.

Yes, it has wine in it. So if you do not partake, then this is not really the recipe for you. I mean it originated in a region known for the cattle and wine. So if you leave out the wine you just a have a thick vegan beef stew which is fine, I do have a tasty vegan beef stew recipe you can try. But the wine is really what makes this recipe soooo delicious.

So, how does a vegan make a vegan beef bourguignon you might ask? Well for starters we need to make a convincing vegan beef. Making seitan is really a lot easier than one may think. This recipe for vegan beef tips is REALLY EASY, but it needs to rest. If you know me and are familiar with this blog, you have probably heard me shouting to let the seitan REST!!! And I’m not kidding. Let it rest y’all. Please!!!

Now don’t freak out about how long it takes between making the seitan and eating it. Just know if you want to make this for dinner, you need to get those beef tips cooking bright and early, or even better, the day before you acutely need them. Good things come to those who let the dang seitan rest! And these vegan beef tips are pretty dang good and worth the rest time. I made mine in the morning and had the stew for dinner.

Once the seitan is good to go, you can begin the stew. I like to let mine slowly cook in the oven. You just get it going on the stove top, pop it in the oven, and go about your day. That way that vegan beef soaks up all the lovey flavors from the stew, the wine and liquid reduces, and it thickens up to a velvety perfection. Seriously, if you are home for the weekend cleaning, relaxing, or putzing around, that is the perfect time to make this recipe.

No, this recipe is NOT QUICK. Again I repeat, good things come to those who wait. This is a Sunday dinner kind of recipe, a holiday kind recipe, a “you need a nice meal for entertaining or convincing your inlaws not all vegan food is lettuce” kind of recipe. And in my opinion it is worth the time spent on it.

Three of my four kids ate it and went for seconds. We can’t count the 4th, she is only 4 and pretty much in that beige diet phase where getting her to eat a full meal or anything of color or interest is a daily struggle. I am thankful she still likes a ton of raw veggies and berries, but don’t you dare suggest she eat a cooked vegetable at this juncture..sigh….toddler parents probably know my struggle here. Don’t worry, I now have teenagers too, and they will grown up and eat lots and lots of things.

Serving this meal with a nice glass of red wine, a side salad, and some crusty bread to soak up all of the delicious wine laced, gravy like goodness is a must. It is one of those dinners you eat slowly, you savor, and enjoy every last bite. So you might need two glasses of wine. Or maybe thats just me.

Also, we serve our vegan beef bourguignon over the creamiest vegan mashed potatoes. I think this is one of my favorite parts of this meal. In my regular vegan beef stew I add potatoes to the stew. In this recipe we are ladling the stew over mashed potatoes, which I prefer. Carbs, wine, warm comfort food. I’m allllll in!

INGREDIENTS:

• 2 teaspoons liquid smoke

• 1 large yellow onion, thinly sliced

• 1 cup sliced carrots

• 2 teaspoons minced garlic

• 2 tablespoons all purpose flour

• 2 teaspoon tomato paste

• 2-3 cups sliced button mushrooms

• 2-3 teaspoons No Beef Better Than Bouillon, or a bouillon powder **

• 1 1/2 cups water **

(**you can also reserve 1 1/2 cups of boiling liquid from the beef tips and use that instead of the water and bouillon listed here)

• 1 1/2 cups dry red wine

• 2 bay leaves

• 1 teaspoon dried thyme

• 1/2 teaspoon black pepper

• 2 tablespoons dark cocoa powder

VEGAN BEEF TIPS:

super firm tofu, vacuum sealed

• 1 (16 oz) block of super firm tofu, the kind that is vacuum sealed, not in a tray of water

• 1 cup vital wheat gluten

• 1 tablespoons No Beef Better Than Bouillon (or a vegan beef bouillon powder)

• 2 teaspoons liquid smoke

• 1/4 cup nutritional yeast

• 2 tablespoons tapioca or corn starch

• 1 teaspoon apple cider vinegar

• 2 teaspoons vegan Worcestershire sauce

• 2 tablespoons soy sauce or coconut amnios

• 2 teaspoons minced garlic

• 1 teaspoon onion powder

• 1/2 teaspoon black pepper

• 1 tablespoon tomato paste

• 2 teaspoons dried thyme

• 2 tablespoons neutral flavored oil

• 2 tablespoons water (if needed)

**If you can not find the super firm, vacuum sealed tofu, you can use extra firm tofu, but you will need to press it for at least half an hour. You will likely not need to add any water to the recipe and the texture will still be nice, but I still prefer the super firm tofu (sometimes called high protein tofu.)

BOILING LIQUID:

• 6 cups water

• 2 teaspoons No Beef Better Bouillon

• 2 splashes soy sauce

MASHED POTATOES:

• 4-5 large russet potatoes, peeled and diced

• 2 tablespoons vegan butter

• 2 tablespoons vegan cream cheese or plain vegan yogurt

• salt and pepper to taste

• a few splashes of plant based milk

INSTURCTIONS:

1. For the beef tips: Break up the tofu and place it into a food processor with the regular metal blade. Run the processor for around a minute until the tofu is broken down.

   * If you do not have a food processor, you can try and break down the tofu in a blender. You want it the consistency of a thick ricotta, almost. You can try adding the liquid ingredients in with the tofu to help break it down. Once you break it down you can mix the rest by hand, making sure to knead the dough well, for about 5 minutes if doing it by hand.

2. Add all of the remaining ingredients and let the food processor run for a couple of minutes. You want the mixture to form a dough. Letting the processor run will help knead the dough. We want this seitan to be firm so we need it to knead for a bit. If you dough seems a bit too dry, you can add a few tablespoons of water, just don’t add too much more!

3. Once you have a smooth but firm dough, remove it from the food processor and place on a clean counter. Knead the dough with your hands for about a minute, forming a kind of oval shaped loaf with the dough. Cut the dough into 4 pieces and shape them into ovals. (see pictures above)

4. Bring 6 cups of water to a boil in a large pot, or dutch oven. Add the bouillon, and soy to the pot. Add the seitan pieces and reduce the heat to medium low. Allow the seitan to simmer for 30 minutes then flip the pieces. Let simmer another 30 minutes. Remove from the liquid and place in a shallow dish or on a plate. Lightly cover and allow to rest in the fridge for 4-8 hours. This helps firm up the seitan yielding a more meaty and less spongy texture. I often prepare the seitan the day before I intend to use it!

5. Cut 3 of the 4 pieces of seitan into roughly 1 inch cubes. You can save the 4th piece for something else like sliced thin for sandwiches, or freeze it for later. It makes a nice stir fry beef as well.

6. Preheat oven to 350 degrees, moving the oven racks so you have enough room to fit a the dutch oven or oven safe pot.

7. In a large dutch oven or oven safe pot, heat a few teaspoons of oil or vegan butter. Add the sliced onions, garlic, and carrots and liquid smoke to the pot. Cook until the onions are translucent. Add the flour and cook for about a minute.

8. Whisk the bouillon into the water or use the reserved beef tip boiling liquid. Slowly add the broth and wine to the pot whisking the flour into the liquid. Add the tomato paste, dried thyme, pepper, and vegan beef tips. Bring the liquid to a boil, then carefully transfer the pot to the oven with the lid on.

9. Allow the vegan beef bourguignon to cook in the oven for 2 hours. After 2 hours add the sliced mushrooms and cocoa powder to the pot and allow to simmer another 30 minutes.

10. Peel and dice potatoes. Bring a large pot of water to a boil. Add the potatoes, and boil until they are tender and can easily be pierced with a fork. Drain the water and return the potatoes to the pot. Mash potatoes and remaining ingredients with a hand masher or electric hand mixer until creamy.

11. Sever vegan beef bourguignon over mashed potatoes. Garnish with fresh thyme or parsley if you like.

If you like this recipe, then try these:

Vegan Beer Cheese and Potato Soup

Beyond Sausage with Cabbage and Cider

Vegan Lasagna Soup with Beyond Meat

Vegan Roasted Corn and Potato Chowder

Truth be told I have never been a huge fan of chowder…or errrrrr chowdah, deepening on where you are from.

My dad often made canned, condensed, clam chowder when I was a kid and I thought it was disgusting. And there began my complicated relationship with all chowder.

Creamy soups in general are typically not my jam. I am more of a tomato based soup kinda girl. So, when I was recently flipping though a magazine and stumbled upon a big bread bowl full of corn chowder, suddenly something inside of me changed… I HAD TO HAVE THAT CHOWER.

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So I dashed to the store, grabbed some corn, and came up with a plan.

In the mean time our 3 year old decided swiping the corn off the counter and hiding it would be a super fun game. Thank goodness she decided to divulge the hiding place, because I would have found it. Five ears of corn wrapped in a blanket, tucked into an amazon box, tucked into another amazon box. What goes on in her tiny brain..I mean, I am so curious and pray she does not grow up to be a klepto because this is kinda becoming her MO. Lord help me!

So once the mystery of the missing corn was solved, I got started. I decided It really needs to be roasted. No big deal, you just toss it in a super hot oven and let some nice color. I also decided it needed potatoes, of course, and some sweet roasted red peppers for some flavor and color.

It also needed to be nice and creamy. So, I just made a quick cashew cream and that’s about it. Its really easy and comes together pretty quickly.

I also has just happened to make some delicious bread bowls for a meatball recipe I was creating, so went ahead and severed it up in those! Seriously, if you have time, make the bread bowls!! I linked the recipe below. They are sooooo good! You could also buy small round loaves at the bakery and use those. Or, just use a bowl. I mean, that’s what they are for, right?!?

Guys, I have to admit that I am now an official chowder convert! I would eat this soup weekly and be pretty happy about it.

I also think this vegan corn chowder will freeze really well, making it a good option for meal prep. I like to store my frozen soup in gallon sized zip lock bags. I just toss the frozen zip lock of soup into bowl of hot water and let it thaw, then reheat!

So wether you have always loved chowder, or are just willing to give it a go just one more time like me, you will hopefully enjoy this one. Its hearty and filling and just right on a cold day, and even better served up in a gloriously fluffy bread bowl! Easy Vegan Bread Bowl Recipe

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INGREDIENTS

• 5 ears of sweet corn

• 2 medium sized russet potatoes, peeled and diced

• 1 medium yellow onion, diced

• 1/4 cup diced roasted red peppers (from a jar)

• 5 and 3/4 cups water divided

• 2 teaspoons vegetable better than bouillon

• 2 tablespoon nutritional yeast

• 1/4 cups cashew

• 1 teaspoon garlic powder

• 1 teaspoon dried thyme

• 1-2 teaspoons salt

• 1 teaspoon black pepper

• 1 teaspoon cooking oil

INSTRUCTIONS:

preheat oven to 400 degrees

1. Shuck and clean corn. Lay corn on a baking sheet and place in the preheated oven until the corn begins to brown on top. Around 10 to 15 minutes. Remove from oven and allow to cool. Once the corn has cooled, carefully cut the corn off the cob using a sharp knife.

2. Heat a large pot over medium heat. Add the oil and the onions to the pot. Sprinkle the onions with a bit of salt and allow them to cook until they become translucent.

3. Add the corn, peppers, and diced potatoes to the pot along with 5 cups of water and the better than bouillon. Stir well.

4. Add in the remaining spices and nutritional yeast. Reduce the heat to low and allow the chowder to simmer.

5. Place the cashews in a microwavable bowl or pyrex and cover with water. Microwave on high for 3 minutes. Drain the cashews and add them along with 3/4 cups fresh water to a high speed blender or food processor. Blend until completely smooth, no bits of cashews remaining. Add the now cashew cream to the to the pot and stir.

6. Let the chowder simmer, stirring occasionally for about 30 minutes.

7. Serve chowder in bread bowl if you like, and garnish with some diced green onions.

If you like this recipe, then try these:

Vegan Lentil Shepherd’s Pie

Hearty Vegan Vegetable “Beef” Stew

Vegan Beer Cheese Potato Soup

Vegan Lasagna Soup with Beyond Meat

I have a handful of lasagna recipes. Classic Vegan Lasagna, Lasagna in Muffin Cups, Lasagna Stuffed Peppers, and now vegan lasagna soup!

If you can’t already tell, I love lasagna. I love most saucy, “meaty,” cheesy dishes, actually. So it stands to reason vegan lasagna would be in my top 10 all time favorite foods.

I actually hardly ever ate lasagna growing up. I can not think of one time my mom or step mom ever made it, actually. My parents grew up in Alabama, and my mom grew up on a farm, so lasagna was not a dish my southern grandmama EVER made. Not that I am sad about that, because what she did cook was the best food on earth. But, if we ever ate out at a place that had lasagna, I ordered it, and I was in heaven.

Once I was grown and married it was the first thing I wanted to learn how to make and I could not turn to my mom for this one. I worked in a small town bank at the time, and decided I would turn to my nice southern co-workers for help. Well, lets just say I was given a recipe that involved Velveeta cheese (if you don’t know what that is, it’s a block of soft American cheese, and it does NOT belong in lasagna, even when I was not vegan!) and I, young and naive, made it how I was instructed with the Velveeta, despite never liking Velveeta to begin wit. At the time I knew how to cook like three things and clearly was not a vegan, and although this seemed off to me, I decided she was older and wiser and knew better than I did. Suffice to say my husband was kind about it, but I don’t think he ate it. I don’t blame him. I mean if you love Velveeta then maybe that lasagna is the best thing on the planet?!? And I adored the woman who gave me the recipe, and she swore her family loved it? To each their own, I suppose. Needless to say, that set in motion my mission to find and make the best lasagna recipe ever, Velveeta not included!

I have made a lot of lasagnas over the last twenty years, but a classic sauce, “meat,” and cheese lasagna is still my favorite, with a nice veggies lasagna coming in second. Once we went vegan it became a whole new task to make the perfect vegan lasagna and I truly think I nailed it. That said, I am always playing with the recipe, baking it into muffin cups for parties, bell peppers for something fun and different, and most recently soup. Vegan lasagna soup is so quick and easy, making it the perfect lasagna dish when you are in a hurry, or just want a warm, hearty, comforting soup on a cold day. It comes together quickly and easily and in a fraction of the time it takes to make regular lasagna!

This soup is a full meal in a bowl and so delicious. Its saucy, creamy, flavorful, and filling. We added cashew cream right into the soup to make up for a lack of cheese, and topped with the perfect easy tofu ricotta! I think this soup would also freeze nicely for easy meal prep! It is also delicious sever with some Easy Homemade Garlic and Herb Artisan Bread or Garlic Challah Rolls So, if you love vegan lasagna as much as I do, try it as a soup! I don’t think you will be disappointed!

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INGREDIENTS:

• 1 lb vegan ground meat. I used Beyond Brand ground.

• 1 large yellow onion, diced

• 2 teaspoons minced garlic

• 1 (14.5 oz) can diced tomatoes

• 1 ( 28 oz can) crushed tomatoes

• 8-10 lasagna noodles

• 1 teaspoon dreid thyme

• 1 teaspoon dried oregano

• 1-2 teaspoons dried basil

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/4 cup cashews, plus water for heating

• 5 cups water divided

• 2 teaspoons Vegetable Better Than Bouillon

• 1-2 teaspoons olive of grapeseed oil

• Tofu ricotta and fresh basil for topping

INSTRUCTIONS:

1. In large pot of dutch oven, heat 1-2 teaspoons oil over medium heat. Add the onion and garlic and cook until the onion is soft and translucent. Add the vegan ground “meat” to the onion and cook until the “meat” is cooked through.

2. Add both cans of tomatoes, all of the seasonings, 4 cups water, and Better than Bouillon to the pot. Reduce heat to a simmer.

3. Place cashews in a microwave safe container covered in water and microwave for 3 minutes. Drain the water. Add the cashews and 1 cup fresh water to a high speed blender and blend unit completely smooth. Add to the pot and stir in.

4. Break up the noodles to fit in the pot. Let the noodles cook until they are soft, being sure to stir serval times while they cook to help avoid them sticking together or the bottom of the pot.

5. Once the noodles are cooked through the soup is done. Top soup with a dollop of tofu ricotta or even vegan mozzarella, fresh parsley, or fresh basil to serve.

If you like this recipe, try these:

The Perfect Vegan Lasagna

Minestrone Soup Vegan Meatballs

Vegan Meatball Sub Bake

Zesty Green Pea Soup

I have lived my whole life proudly declaring,” I HATE GREEN PEAS!” This is because my whole life I have actually hated English green peas. That is until I turned them into soup in an act of desperation to come with a new soup for my husband, and my mind was forever changed!

My kids were genuinely confused as to why I, me, the number one hater of little green peas, was serving up pea souping and going on and on about how good it was. Maybe I finally just got old enough to like the taste, maybe its because they are in soup form, and its more of textural thing that I didn’t like. Whatever, because as long as they are made into soup, I am all about it, and would eat this soup every single day!

Not only is it soooo ridiculously easy and affordable to make, its packed with protein, vitamins, and fiber. Also in the gloomy winter months, where cold season can leave you feeling like a bag of garbage, this bright, cheerful, zippy soup hits the spot and reminds you that spring is not so far off.

So, now I beg you fellow pea haters out there to try this soup. I can not understand the science, or mystery, or magic behind what makes the soup delicious when you actually do not enjoy eating peas in their whole form, but it is. It just is!

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And for everyone else who has always loved little green peas, then I have no doubt you will be super into this soup, too (just know it took all I had not to actually say “souper” into this soup, because I am that much of a dork”

INGREDIENTS

• 20 oz frozen green peas ( equal to 2 small bags of the brand I used)

• 2 cups water

• 1/2 yellow onion, finely chopped

• 2 teaspoons minced garlic

• 2 teaspoons dried dill

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon Vegetable or No Chicken Better Than Bouillon

• 1 cup unsweetened plant milk (I used almond milk)

• 1/2 lemon

INSTRUCTIONS:

1. Heat a large pot over medium heat, add the onion, garlic, and salt and sauté until the onion is translucent and soft.

2. Add everything else BUT the milk to the pot and bring to a boil. Once the peas are soft, remove the pot from the heat.

3. Carefully transfer the contents of the pot into a blender and process until creamy and smooth.

4. Return the contents to the pot. Stir in the milk and juice from the 1/2 lemon, then turn the stove back to medium/low. Bring the soup back up to a simmer before removing from the heat once again. Ladle soup into bowls to serve. You can garnish with extra dill if you like and even an extra squirt of lemon juice if you like it extra zesty!

If you liked this recipe, try these:

Vegan Beer Cheese and Potato Soup

Jackfruit and Orzo Soup

Smoky Vegan Tomato Bisque Soup

Vegan Potato Leek Soup

Maybe you have noticed if you have ever scanned our soup category that I lean more towards thick creamy soups or stews.

I have nothing against a brothy soups, I just like my soup to have a little more bite. I need it to fill me up and not have me looking for a second dinner 30 minutes later!

I have loved potato soup for as long as I can remember! It wasn’t until I was a teenager that a family friend taught me how to easily clean leeks. Up until that point I just didn’t add them to potato soup or anything else because they were a sandy, dirty, hassle. Soak them in cold water and all the dirt and sand falls to the bottom of the bowl!! GENIUS!

Now I wouldn’t dream of making potato soup without leeks.

A lot of people only use the white part of the leek in soup recipes, but I use the WHOLE thing! Even though it gives my soup a green tent, who cares! Leeks have so many health benefits, so I say, use the whole dang thing!

This vegan Potato Leek Soup is one of my all time favorite soups, and it so easy to make! This soup is super healthy and very filling, making it the perfect easy comfort food any time you have a carving!

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INGREDIENTS:

• 6 medium russet potatoes, peeled and diced

• 3 medium leeks

• 8 cups water, divided

• 1 teaspoon Vegetable Better Than Bouillon

• 2 teaspoons minced garlic

• 1/4 cup nutritional yeast

• 1/2 cup unsalted cashews

• 2 teaspoons dreid thyme

• 1-2 teaspoons salt

• 1/2 teaspoon black pepper

• 2 bay leaves

DIRECTIONS:

1. Place cashews in a microwave safe container, covered with water. Microwave for 3 minutes. If you do not have microwave you soak the cashews in hot water for a few hours or even bring them to a boil in a small pot for a few minutes. Drain cashews once soft and set aside.

2. Leeks are pretty hard to get clean, but I have a trick to help you clean them! Fill a large bowl with cold water. Dice the dirty leeks into rings, greens included, and drop them in the bowl of cold water . Let them float in the cold water for a few minutes, swooshing them around with your hands a few times, and the dirt and sand will fall to the bottom of the bowl. And just like that, you have clean leeks!

3. Heat a large pot over medium heat, adding a few teaspoons of oil or vegan butter to the bottom of the pan ( you can omit the oil if you are oil free) along with a teaspoon of Better than Bouillon. Add the leeks to pot and let them cook until they become soft. Leave the leeks in the pot and fill it with 6 cups of water. Allow the water to come to a boil then add the potatoes. Let the potatoes cook unit they are soft and can be pierced with a fork. Turn the heat off on the stove.

4. Once the potatoes are soft, use a slotted spoon to scoop out the potatoes and leeks from the pot and transfer them to a blender or food processor, along with a few cups of the boiling liquid. Blend unit the potatoes and leeks are fairly smooth, I often just pulse mine because I still like some chucks of potatoes in my soup. Just blend until you reach your desired consistency. Return the mixture back to the pot with the remaining boiling liquid.

5. Add the soaked cashews along with 2 cups of water, garlic, thyme, salt, pepper, and nutritional yeast to a blender or food processor. Blend unit completely smooth. Pour the mixture into the pot with the potatoes and stir well. Turn the stove back on to medium/ low heat and add in the bay leaves. Let the soup simmer, stirring occasionally for 20-20 minutes.Remove the bay leaves before serving.

6. Garnish with basil or more thyme and serve.

If you like this recipe, try these:

Hearty Vegan Vegetable “Beef” Stew

Minestrone Soup with Vegan Meatballs

Vegan Beer Cheese Potato Soup

Minestrone Soup With Vegan Meatballs

Add a vegan meatball to just about any recipe and I am ALL in.

If I am being totally honest, until recently I was not a huge fan of minestrone soup. I am actually not a big noodle soup eater. BUT, when it dawned on me that we could add vegan meatballs to minestrone, suddenly I was far more interested in the idea.

My whole family loves soup, especially in the fall and winter months, so I try really hard to make sure any soup or stew I make is going to be filling and satisfying. Nobody wants to hear their family complaining about still being hungry an hour after you just slaved over dinner. Am I right?!?!?

Well, no worries with this easy and delicious recipe. It’s full of healthy veggies, filling pasta, and delicious vegan meatballs. Serve this vegan minestrone up with a side or crusty bread or a nice salad and everyone should leave the table full and happy!

You can also feel free to swap out the veggies for whatever you have on hand, whatever is in season, or whatever veggies your family will happily eat, if thats how you roll. In my house, you get what you get and you don’t pitch a fit. That is not to say that my son does not always eat around any bean or or piece of zucchini in his bowl, but we can’t win them all, try as we might!

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INGREDIENTS:

• 1 zucchini, diced

• 3 carrots, sliced

• 3 ribs of celery, chopped

• 1 medium yellow onion, diced

• 3 cups chopped Swiss chard, kale, or spinach

• 2 teaspoons mined garlic

• 2 tablespoons chopped fresh basil

• 1 teaspoon oregano

• 2 teaspoons Italian seasoning

• 3 teaspoons Vegetable Better than Bouillon

• 6-7 cups water

• 1 (15 oz) can tomato sauce

• 1 (15 oz) can diced tomatoes

• 1(15 oz) can cannellini beans, drained and rinsed

• 1 1/2 cups dry ditalini pasta or small macaroni pasta

• a pinch of red pepper flakes (optional)

• salt and pepper to taste

• 2 teaspoons of olive or grapeseed oil

• vegan parmesan cheese for garnish (optional)

• additional fresh basil for garnish (optional)

VEGAN MEATBALLS:

• 1 lb vegan ground chuck, I use Beyond Beef brand, or 4 thawed beyond burgers

• 1/4 cup bread crumbs

• 1 flax egg

• 1 teaspoon minced garlic

• 1 teaspoon Italian seasoning

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INSTRUCTIONS:

1. Begin by heating oil in a large pot or dutch oven over medium heat. Add the onions, celery, carrots, and garlic. Allow the veggies to cook until the onions are translucent.

2. Add the cans of tomatoes, Better than Bouillon, water, beans, herbs, and seasoning. Reduce heat to low and allow the soup to simmer while you prepare and cook the meatballs.

3. Preheat oven to 350 degrees. Prepare the meatballs by mixing all of the ingredients in a large bowl. Scoop out tablespoon sized scoops of the mixture and form into small meatballs. Place meat balls on a parchment lined baking sheet (just makes for easier cleanup) and bake for about 20-25 minutes.

4. Add the cooked meatballs, chopped greens, and noodles to the soup. Allow the soup to continue cooking until the noodles are cooked through.

5. Serve as is, or with a side of crusty artisan bread and garnish with vegan parmesan cheese.

If you like this recipe, try these:

Hearty Vegan Vegetable Beef Stew

Jackfruit and Orzo Soup

Loaded Vegan Baked Potato Soup

vegan minestrone soup with vegan meatballs

Hearty Vegan Vegetable "Beef" Stew

Our oldest daughter was the biggest meat eater in our family before we went vegan. I would venture to say the transition to vegetarian and then vegan might have been hardest for her. She loved LOVED beef stew and I could always assume if asking her what she would like for dinner she was going to request beef stew or meatballs.

So once we went vegan I knew beef stew was one of the meals she missed the most. I have tried this recipe without a meat substitute, and like it just fine myself, but she still prefers a fake meat.

You can make your own vegan beef tips by following the instructions in my Vegan Beef Bourguignon but that is a little extra work (yet totally worth it if you have the time) , or use store bought vegan “beef” tips, if you are looking for quick and easy. The last brand I bought was so convincing that I was a little freaked out at how “beefy” it was.

I could have fooled just about anyone with our last batch. I actually dug the package out of the trash just to double check that I wasn’t losing my mind and to make sure I had not grabbed the wrong thing at the store.

So if beef stew was a pre-vegan favorite of yours, then you gotta try this recipe. If you don’t care for fake meats, then go ahead and leave it out. I promise it is just as good. I happen to prefer it that way as well. Either way, this stew deliciously satisfying vegan comfort food and perfect for warming you up in the fall and winter months.

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INGREDIENTS:

• 1 red onion, diced

• 4 stalks celery, diced

• 2 cups carrots, diced

• 2 cups red potatoes, diced

• 1 cup frozen green peas

• 1 cup button mushrooms, diced

• 1 bag frozen vegan “beef” tips or, homemade vegan beef tips

• 5 cups vegetable or mushroom broth

• 1 cup red wine, like merlot

• 2 teaspoons Vegetable Better Than Bouillon

• 2 teaspoons minced garlic

• 2 teaspoons dried thyme

• 1/2 teaspoon black pepper

• 1 teaspoon all purpose seasoning, I like Trader Joe’s 21 season salute

• 1 tablespoon tomato paste

• Salt to taste ( the Better than Bouillon and all purpose seasoning are pretty salty, so add salt to your liking)

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INSTRUCTIONS:

1. You will need a large dutch oven or a pot that is oven safe.

2. Heat 2 teaspoons of oil in the pot over medium heat on the stove top. Add the onions, celery, mushrooms, carrots, and garlic and sauté until the onions are translucent. Add the potatoes, better than bouillon, tomato paste and wine. Stir well and let the wine simmer for a few minutes.

3. preheat oven to 350 degrees, moving the top rack to the middle. You will need enough room for the pot to fit in oven

4. Add the remaining ingredients to the pot, stirring well. Bring the stew to a boil. Once the stew has come to a boil, place the lid on the pot and transfer the soup carefully to the preheated oven.

5. Allow the stew to cook in the oven for about half an hour. After half an hour remove the lid and give it a stir. Replace the lid but scoot it to the side a bit, where it is still on the pot but not fully covering it. Let stew cook for another 30 minutes.

6. Carefully remove the stew from the oven and place back on the stove top or onto a heat safe trivet. Remove the lid fully and allow the stew to cool just a bit before serving.

If you like this recipe, try these:

Vegan “Chicken” Southwestern Soup

The Best Vegan Chili

Loaded Vegan Baked Potato Soup

Hearty vegan beef stew

Vegan Beer Cheese Potato Soup

Traditional beer cheese soups are normally creamy, but I like some bite in my soup.

So for this recipe we decided to add potatoes. They makes the soup a little more hearty and add a nice texture.

If you still prefer your beer cheese soup creamy, then you can blend the soup after it has finished cooking! Easy Peasy! Now everyone is happy:)

This vegan beer cheese soup recipe calls for 2 cups of our beer cheese sauce. I never have trouble finding ways to use up our beer cheese!

We also have a recipe for a shreddable, sliceable beer cheese that would be perfect for garnishing this hearty soup!

We also baked up some of our Soft Challah Pretzels to dip in the soup, but made them into cute little bites instead of giant pretzels.

And just think, you can dip the leftover pretzels into the leftover beer cheese.

EEEKKK!! The recipe that just keeps giving! Beer, cheese, potatoes, soft pretzels….all I can say to that is CHEERS!

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INGREDIENTS:

• 2 cups Vegan Beer Cheese Sauce

• 3 cups dairy free milk

• 2 tablespoons vegan butter

• 4 cups vegetable broth

• 2 russet poatoes, peeled and diced

• 1 yellow onion, diced

• 3 stalks celery, diced

• 2 teaspoons dried parsley, plus more for garnish

• 1/2 cup all purpose flour

• salt and pepper to taste

• 2 teaspoons minced garlic

• 1 can/ bottle of beer, I used a lager

• 2 tablespoons dijon mustard

• 1/4 cup vegan cream cheese

• optional: 1/2-1 cup vegan beer cheese cheddar shreds

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INSTRUCTIONS:

1. Heat butter in a large pot, or dutch oven over medium /high heat. Once the butter has melted, add the onions, garlic, and celery and cook until the onions become translucent. Sprinkle the flour over the onion and celery, and allow it to cook for several minutes.

2. Pour in the milk, broth, and beer cheese sauce. Add the potatoes, mustard, salt and pepper.

3. Add in the cream cheese, using a whisk to make sure it breaks up and mixes into the soup. Finally add the beer.

4. Let the soup simmer for about half an hour to 45 minutes over low heat so it can thicken. Be sure to stir a few times to make sure nothing is sticking to the bottom. If you taste the soup and feel like you want more cheese, you can add in the vegan cheddar shreds. I personally like it without the added cheese, but some prefer it extra cheesy. You can also just add sherds to the bowls when serving!

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You can serve the soup with Soft vegan challah pretzels. We took our Soft challah pretzel dough and formed little pretzel bites to go with this soup! But you could also make soft pretzel sticks or a traditional pretzel shape. To make the bites, follow the instructions for the regular pretzel recipe, but instead of forming them into a pretzel shape, pinch off golf ball sizes of dough and roll them into balls. Continue with the recipe process. Your bake time on the bites will be shorter, so just keep an eye on them and remove them from the oven once they are nice and golden brown.

If you liked this recipe, try these:

Loaded Vegan Baked Potato Soup

Savory Maple Pumpkin Soup with Tofu Scallops

Smokey Vegan Tomato Bisque

Vegan "Chicken" Southwestern Soup

Spicy “chicken” Southwestern soup, topped with avocado…you had me at avocado!

This soup has just the right amount of spice, packed with black beans, corn, and shredded jackfruit, it is hearty and so delicious. Jackfruit is my favorite vegan shredded meat substitute because the texture is spot on and it is so versatile to work with. It is also inexpensive so that is an added bonus

And did I mention how quick and easy it is to throw together, making it perfect for a healthy weeknight dinner! It is also the perfect soup to help open up the ol sinuses when a cold or allergies have you down! I like to kick up the heat with some extra hot sauce but you can keep it mild if spicy isn’t you jam.

Bake up a pan of our Perfect Vegan Cornbread, and you are sure to have a meal that leaves everyone full, warm, and satisfied!

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Ingredients:

• 1 can jackfruit in brine

• 1 can black beans, drained and rinsed

• 1 can corn, drained

• 2 cans diced tomatoes

• 1 small can green chiles

• 1 medium onion, diced

• 4 cups vegetable broth

• 1 teaspoon cumin powder

• 1/2 chili powder

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• juice from 1 lime

• 1/3 cup chopped cilantro plus more for garnish

• 1 avocado for garnish

• optional: a few splashes of hot sauce

• optional: tortilla strips for garnish

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Instructions:

1. Drain jackfruit and finely chop the pieces, or I find it faster and easier to just shred the pieces of fruit between my fingers. If you have never used canned jackfruit before, the pieces are kind of triangular shaped and soft. They easily come apart resembling shredded meat. Be sure to find jackfruit in brine vs jackfruit packed in syrup.

2. Heat a large pot or dutch oven over medium/hight heat, and add 1 - 2 teaspoons of oil. Add the diced onions, can of green chilies, and the jackfruit to the pot. Let the veggies sauté until the onions become soft.

3. Add the beans, corn, tomatoes, broth, seasonings, cilantro, and lime juice to the pot. Stir well and lower the heat to low. Cover the soup and let it simmer for about 25 minutes. Taste and add more salt, pepper, or other spices if you feel like you would like more.

4. While soup is simmering, dice the avocado and some extra cilantro for the garnish.

5. To serve soup, top with diced avocado, more cilantro, and crispy tortillas strips if you like. You can also stir in extra hot sauce or vegan sour cream.

Serves 4 - 6.

Jackfruit and Orzo Soup

If you are missing classic chicken and rice or chicken noodle soup, this recipe is for you! We use jackfruit to mimic the chicken and orzo in place of noodles or rice! This soup is savory, delicious, comforting, and so easy to throw together. Perfect for chilly weather, or for helping mend a cold or flu. It also will freeze really well, so go ahead a make a double batch and freeze half. That way the next time you are feeling under the weather, you can easily thaw and heat a batch of this classic comforting soup!

Ingredients:

• 1 can jackfruit in brine

• 2/3 cups dried orzo

• 2 carrots, diced

• 3 stalks of celery, diced

• 1 small yellow onion, diced

• 1 teaspoon minced garlic

• 8 cups water

• 2 teaspoons Reduced Sodium Better than Bouillon

• 1 teaspoons dried thyme

• 1-2 teaspoons dried dill

• 1 teaspoon dried parsley

• 1 teaspoons salt

• pepper to taste

Instructions:

1. In a large pot or dutch oven, heat a few teaspoons of oil over medium heat. Add onion, carrots, garlic, and celery, and allow to cook until the onions are translucent.

2. Drain jackfruit, and roughly chop the pieces, or use your hands to shred them. Add to the pot, along with 2 teaspoons of Better than Bouillon. Sauté the jackfruit with the veggies, and the bouillon paste for a few minutes.

3. Add the water, and remaining ingredients. Stir well, then educe heat to low, and simmer for 25 - 30 minutes.

4. Serves 4 - 6.

Smoky Vegan Tomato Bisque Soup

Ingredients:

• 1 28 oz can of crushed tomatoes

• 1 14 oz can of diced or crushed tomatoes

• 1/3 cup cashews soaked for several hours, or covered in water and microwaved for 3 minutes, then drained

• 2/3 cups water

• 1 cup water plus 1 teaspoon low sodium Better Than Bouillon, or 1 cup vegetable broth

• 1 large yellow onion

• 2 teaspoons minced garlic

• 1 teaspoons dried thyme

• 1/2-1 teaspoon smoked paprika

• 1 teaspoon dried parsley

• 1 teaspoon salt

• pepper to taste

Instructions:

1. Dice onion. Heat a small sauce pan on medium heat with a teaspoon of oil. Add the onion and garlic and saute until the onion is translucent.

2. Add the onion, and both cans of tomatoes to a high speed blender, or food processor. Blend until the mixture is smooth. Transfer mixture to a large pot, or dutch oven.

3. If using Better Than Bouillon, whisk it into the the 1 cup of water and add to the pot. If using vegetable broth, add it to the pot. Bring the pot to a boil, then reduce heat to a simmer.

4. In the same blender or food processor you used for the tomatoes, (no need to even rinse) add the soaked and drained cashews, and the 2/3 cups of water. Blend until completely smooth. Add the cashew cream to the pot with the tomatoes.

5. Add the seasonings, and stir. Allow soup to simmer for about 20 minutes, stirring occasionally.

6. Serve garnished with fresh herbs, or vegan parmesan cheese.

serves 4-6

Loaded Vegan Baked Potato Soup

I love this loaded baked potato soup because it is a quick, easy, and filling dinner if you are pressed for time. You could easily use leftover baked potatoes, or prep some baked potatoes over the weekend for an ever quicker weeknight dinner! Use whatever toppings you have on hand for this hearty, delicious soup, that will leave you full, and satisfied!

Ingredients:

• 4-5 russet baking potatoes

• 4 cups of plant based milk

• 1/3 cup all purpose flour

• 1 small yellow onion, finely diced

• 2 cups water

• 1/2 cup vegan sour cream

• 2 teaspoons low sodium vegetable Better than Bouillon

• 1/2 teaspoon black pepper

• 3 tablespoons vegan butter

Optional Toppings:

• chives, or diced green onions

• vegan cheese shreds

• coconut bacon

• vegan sour cream

instructions:

1. Wash potatoes. Pierce through each one a few times with a sharp knife. Place on a baking sheet, and bake at 400 degrees for 30 minutes, or until a knife will easily pierce through the potatoes. Remove from oven, slicing each potato open to allow to cool.

2. Heat a large pot, or dutch oven on medium heat on your stove top. Add 1 tablespoon of butter, then add the onions, and cook until soft, and translucent.

3. Add the other 2 tablespoons of butter allow to melt. Next, sprinkle the 1/3 cup of flour over the onions. Allow the flour to cook for a few minutes, and incorporate with the melted butter.

4. Whisk in the milk, water, and Better Than Bouillon, and reduce heat to low. Let soup simmer, and thicken for about 15 minutes, stirring occasionally.

5. Once the soup has thickened, scrape out the insides of the potatoes into the pot. Use the back of a wooden spoon to mash up the pieces of the potato a bit once in the pot.

6. Stir in the sour cream, pepper, and extra salt if you think it needs it. Let simmer for another 10-15 minutes.

7. Serve soup topped with diced green onions, more sour cream, vegan cheese shreds, or coconut bacon.

Serves 4-6

Vegan Chili and Cheese Loaded Baked Potatoes

We eat a lot of baked potatoes in our house!

They are cheap, filling, and tasty. I mean after all carbs are my love language, and potatoes and bread top the list of favorite carbs!

So the only thing better than a buttery baked potato, is a baked potato covered the THE BEST VEGAN CHILI, a perfect vegan cheddar queso, sour cream, and onions!

Y’all!! This is one of my all time favorite easy comfort foods to throw together on a busy week night. I try and always freeze any leftover chili so I will have some on hand for an occasion such as this. I also like to bake up some potatoes on a weekend so they are ready to go on busy weeknights! Just reheat and top!!! Easy peasy.

So if loaded baked potatoes are your jam, you gotta make this loaded baked potato. Just know you are gonna want to pour that vegan cheddar queso on just about everything, so you might want to double the batch.

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NGREDIENTS:

• 4 - 6 russet potatoes

• 2 cups The Best Vegan Chili

• 2 -3 teaspoons vegan butter

• salt and pepper to taste

• garlic powder to taste

• vegan cheddar queso

• optional toppings, vegan sour cream, diced onions, chives

Vegan Cheddar Queso:

• 1/2 cups cashews soaked overnight or covered in water and microwaved for 3 minutes, then drained

• 1 cup water

• 2 tablespoons corn starch or tapioca starch

• 1 teaspoon light miso paste

• 1/2 tablespoon apple cider vinegar

• 2 tablespoons nutritional yeast

• 1/2 teaspoon tumeric

• 1 teaspoon smoke paprika

• 1/2 teaspoon salt

• 1/2 small can of green chilis

INSTRUCTIONS:

Preheat oven to 400 degrees

1. Wash potatoes. You will also need 4 - 6 pieces of aluminum foil large enough to wrap around each potato.

2. Add 1/2 teaspoon of butter to the middle of each piece of foil. Place potato on top of butter, and poke a sharp knife into each potato a few times. Sprinkle with garlic powder, salt and pepper, and tightly wrap foil around the potatoes.

3. Place potatoes on a baking sheet, and bake for about 30-40 minutes, depending on size of potatoes. When you can easily poke a knife into the potatoes, they are done.

4. While potatoes are baking, make the cheese sauce by adding all of the ingredients except the chilis to high speed blender or food processor, and blend until completely smooth.

5. Transfer the cheese mixture to a medium pot, and heat on medium/ low heat, whisking continuously until the cheese begins to thicken to a queso constancy. This only takes a few minutes. If it gets too thick, you can add a little more water to thin it back out. Add the chilis and stir.

6. Allow potatoes to cool a little before carefully unwrapping the foil (careful not to burn yourself.)

7. Top the potatoes with 1/4- 1/2 cup vegan chili, some cheddar queso, and whatever toppings you like to serve.

serves 4-6

The Best Vegan Chili

Everybody claims to have the “best” chili, but I promise they are liars! They have to be, because this is hands down the best vegan chili you will ever eat!

I know, I know. I know. That is a lofty claim, but I stand by it.

My mom always has made the best chili. Like award winning quality chili. So when we went vegan I needed to find a way to veaganize her chili without changing too much about.

Well I did, and the only thing I did differently was add cauliflower in the place of ground meat to imitate the texture, and add cocoa powder because its my favorite secret ingredient in any chili!

This chili is packed with flavor, it’s easy to make and comes together quickly. It also freezes well making it perfect for meal prep!

Eat it on its own, on a baked potato, on some fries, over some chip, or on a carrot dog. I will eat chili any day of the week, any time of year! It has always been my favorite and I promise again you will be hard pressed to find a better version than this one!

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INGREDIENTS:

• 1 large 12 oz can crushed tomoatoes

• 1 small can diced tomatoes, drained

• 1 small can green chilis

• 2 cans red kidney beans, drained and rinsed

• 1 small to medium onion

• 1 small head of cauliflower

• 2 teaspoons minced garlic

• 2 teaspoons chili powder

• 2 teaspoons cumin

• 1-2 teaspoons salt

• 1/4 cup dark cocoa powder

• 1-2 teaspoons liquid smoke (optional)

• 1 teaspoon vegetable low sodium Better Than Bouillon

• 1/2 to 1 can of beer, or 1/2 to 1 cup veggie broth ( this just depends on how thick you like your chili)

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INSTRUCTIONS:

1. Chop cauliflower to a fine chop, or put it in your food processor and pules until its good and broken down. We are using the cauliflower in place of ground meat, and are trying to get that sort of texture.

2. Dice the onion into a fine dice.

3. Heat a dutch oven or large pot on medium heat. Add a few teaspoons of oil. Once the oil is nice and hot, add the onion and cauliflower. Heat the onion and cauliflower until the onion becomes translucent.

4. Next, add in the remaining ingredients. Add more or less of the beer or broth depending on how thick you like your chili. You can alway add more if it thickens up too much for your liking. Give it a good stir and reduce heat to simmer.

5. A side not about the cocoa powder. I know for some people it will seem like an odd ingredient, but it really does make this chili special. I highly recommend you don't skip adding it! I promise you will never want to make chili without it again.

6. Allow chili to simmer with a lid on for at least an hour, stirring occasionally. I typically start my chili in late afternoon and just let it simmer until dinner.

7. CROCKPOT OPTION: You an easily make this chili in a crock pot. I normally just saute the onion and cauliflower first before adding it. Set your crock pot to medium heat, and allow to cook for 6-8 hours.

8. This recipe makes a large pot of chili. If you are a small family, or single, you can freeze the leftovers for several months. I typically portion the cooled chili in freezer bags, in smaller portions. I will thaw the smaller bags of chili to use for toppings on loaded baked potatoes, chili cheese fries, carrot dogs, latkes, or nachos.

Savory Pumpkin Maple Soup with Smoky Tofu Scallops

I love soup in the fall and winter.

I especially love all things pumpkin but have never been a fan of sweet soups.

This soup is savory with a little kick of maple just compliment the pumpkin, without being overly sweet.

The tofu scallops are a nice smoky touch and add some protein to make this soup a more filling and satisfying meal.

Serve with a side of crusty bread and you are all set for a quick, easy and delicious dinner! And those kinds of dinners are always my favorite!

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INGREDIENTS:

Soup

• 2 cans organic pumpkin

• 1 medium onion diced

• 2 teaspoons garlic

• 4 cups vegetable broth

• 2 teaspoon thyme

• 1 teaspoon salt

• 1/ 2 teaspoon pepper

• 1 teaspoon liquid smoke

• 2 teaspoons maple syrup

Tofu scallops

• 1 block extra organic tofu

• 1/4 cup coconut aminos

• 1 teaspoon garlic powder

• 1 teaspoon salt

• 1 tablespoon maple syrup

• 1 teaspoon liquid smoke

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COOKING INSTRUCTIONS:

Soup

1. In a large pot or dutch oven, add a few teaspoons of oil and heat.

2. Add diced onions, and minced garlic, and cook until onions become translucent.

3. Add onion and garlic to a blender or food processor, along with the pumpkin, and 2 cups of the vegetable stock. Process until completely smooth.

4. Add mixture back to the pot with the rest of the ingredients, and remaining 2 cups of broth.

5. Stir well, and let soup simmer for 20 minutes.

6. Serve topped with tofu scallops.

Tofu scallops

1. Wrap tofu in a clean kitchen towel, or a few paper towels. Place a few books on top of the tofu for 15 minutes to remove excess liquid.

2. Mix aminos, garlic, salt, maple syrup, and liquid smoke in a 9x13 or other large shallow dish.

3. Cut block of tofu in half length wise. If you have a a small circle cutter, begin cutting circles resembling scallops from the the two pieces of tofu. You will have scrap pieces left over. Save them, and toss in marinade as well. They will still taste good, just wont look as nice as the circles. You could also use the scraps for something else later.

4. If you do not have a circle cutter, you can just cut 1 inch by 1 inch cubes from the tofu.

5. Place tofu in the marinade, and let sit covered in the fridge for at least one hour.

6. When tofu is ready, heat a large skillet over medium heat, adding a few teaspoons of oil.

7. Add tofu pieces and some of the marinade to the pan. Cook until each side begins to brown and the scallops get a crispy edge.

8. Add finished scallops to the pumpkin soup, and serve while hot.

If you like this recipe, try these:

Vegan Beer Cheese and Potato Soup

Smoky Tomato Bisque Soup

Jackfruit and Orzo Soup

Slow Cooker “Chicken” & Dumpling Stew with Jackfruit

INGREDIENTS:

• 2 cans jackfruit in brine

• 2 carrots, chopped

• 3 stalks celery, chopped

• 1 yellow onion, chopped

• 1/2 cup cashews plus 1 1/2 cups water

• 1 tablespoon corn starch

• 7 cups water

• 2 teaspoons vegetable or no chicken Better Than Bouillon (you can use 7 cups of vegetable stock in place of water and better than bouillon )

• 1 teaspoons salt

• 1 teaspoon black pepper

• 2 teaspoons dried thyme

• 1 teaspoon dried parsley

• 1 batch fluffy southern biscuit dough (minus 1/8 - 1/4 cup milk)

COOKING INSTRUCTIONS

1. Prepare fluffy southern biscuit dough minus 1/8 - 1/4 milk. You want this dough a little firmer than the biscuit dough so adding a little less milk will help the dough be more firm. You just need to be able to handle the dough without it being too sticky.

2. Once the dough is made, pat it out into a 1/2" thick oval and cut the dough into roughly 1 inch by inch dumplings.

3. Drain and shred 2 cans of jackfruit using a fork or your hands.

4. Mix 2 teaspoons of vegetable Better Than Bouillon with 7 cups of water, or you can use 7 cups of vegetable broth.

5. In a microwave safe container (I use a large glass pyrex measuring cup) microwave the cashews and 1 1/2 cups of water for 3 minutes.

6. Add the cashews, starch, and water to a high speed blender or food processor, and blend on high until the mixture is completely smooth and resembles heavy cream.

7. Set your slow cooker on medium heat and begin adding all of the ingredients except for the dumplings.

8. Once everything but the dumplings are in the pot, give it a good stir. Now add the dumplings in a single layer on the top of the stew. You may have dough left over depending on the size of your slow cooker. If you over crowd them, they will all stick together. You can always bake the extra dough into biscuits.

9. Allow the stew to cook for 7 - 9 hours. You may have to give the stew a stir in the middle of the cooking process to make sure the dumplings are getting cooked through.

10. Store leftovers in fridge for up to 5 days or freeze for up to a month.