If the winter blues start to creep up on you, this vegan red curry soup will do the trick. Serve With Vegan Cream Cheese: Find the recipe here.Amp up the nutrients: Add in extra veggies, like eggplant, zucchini, or kale, to give it an added nutrient boost.Kick up the spice too: Add in red pepper flakes to give it an extra kick.Amp up the flavor: Top this recipe with some vegan mozzarella or cashew cheese ricotta for a flavor boost.Serve this soup with basil, red pepper flakes, and/or nutritional yeast as a topping. Once they are cooked, add in your spinach and let it wilt, mixing the soup well. Once it’s boiling, break-up your lasagna noodles and slowly add them to the soup.Ĭover the soup and let it simmer for about 15 to 20 minutes, or until the lasagna noodles and lentils are fully cooked. Mix everything together and bring it to a boil. If your tomato sauce does not have any seasonings in it, add in some Italian herbs, too. Let the vegetables soften for about 5 to 7 minutes, and then add in your lentils, water, and tomato sauce. Once that starts cooking, add in all of your vegetables, including the cherry tomatoes. In your dutch oven or in a large pot, start heating your garlic with 1-2 tablespoons of water. This lasagna soup is fantastic because it packs all of the traditional lasagna flavors without all of the prep work. Don’t forget to let me know which one is your favorite by tagging me in your creation on Instagram! Vegan Lasagna Soup Recipe (Gluten-Free & Oil-Free) This soup round-up has the perfect soup for every occasion whether you are sick and in need of some healing soups, or looking to recreate a childhood favorite by veganizing it. That’s why I’m sharing a full round-up of all of my favorite vegan soup recipes. A Chicken Sammy, a Summer Cooler, and Healthy Brow.Now that we are right smack in the middle of winter, it’s officially soup season in my house.Bluff City Vegan Eats: Bedrock Eats & Sweets.Philly Cheesesteak, a Raw Cheescake, and a Big Ass. ![]() Sourdough Pizza, Mushroom Ramen, & Ice Cream!.Gross, ha! I loved this roasty beet hummus! This was like salad on bread. The recipe called for arugula, but I don't do that. ![]() So far, my favorite thing has been this Garden of Life Pizza with beet hummus, fresh-from-my-garden tomatoes, pickled onions, spinach, and walnuts. I love things are visually appealing like that. The ingredients are shown in infographic style. So it's almost like a picture book with recipes. Every recipe has a photo, and Carlee includes photos of every ingredient as well. One of the coolest things about this book are the photos. ![]() I also try to eat whole foods - over processed ones - most of the time. But I tend to use olive oil only as a topping or salad dressing, rather than cooking with it (due to its smoke point). Now, I'm not oil-free or even really low-oil anymore (The Blue Zones books convinced me to get back on the oil wagon). And everything I've made so far has been a winner. Since then, I've been cooking my way through this photo-heavy, oil-free, whole food plant-based cookbook. But in June, supply was finally restocked, and my book came in the mail! Yay! And it stayed sold out for weeks after its release. But when I went to order her book, it was already sold out. I LOVE her "scrappy cooking" reels, where she makes delicious things out of food scraps (like coffee from date pits!). The book sounded awesome, and I started following her on IG. A few weeks before the New York Times-bestselling cookbook Plant You came out, I heard author Carleigh Bodrug on about a million vegan podcasts.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |