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Wild Mushroom Stroganoff Soup
📋Ingredients
8 oz. wild mushroom mix, sliced⠀
1 Tbsp. Olive oil⠀
2 Cloves Garlic, chopped⠀
1/2 a Sweet onion, chopped⠀
1 Tbsp. Sherry vinegar⠀
1 Tbsp. Tomato paste⠀
5 C. Vegetable broth⠀
1/2 C. Full fat coconut milk,⠀
2 C. Wide noodles, vegan⠀
Salt and Pepper to taste⠀
⠀
Instructions⠀
In a soup pot, heat the olive oil on medium high. Add the sliced mushrooms, onions and garlic. Saute until the mushrooms and onions are cooked, about 3-5 minutes. The onions should be translucent. Season with salt and pepper. ⠀
Now add the sherry, and stir to get any bits off the bottom of the pot. Then add the tomato paste. Stir into the mushrooms and onions. ⠀
Now add the veggie broth and coconut milk. Stir to combine. Taste and add a bit of salt and pepper to taste. Bring to a boil. ⠀
Now add the noodles, reduce the heat a bit and simmer until the noodles are cooked al dente. Check the package instructions for how long that will probably be according to the type of noodles you have.⠀
Taste and season as needed. Serve immediately! Enjoy!
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Banana Chocolate Chip Bread
by
Get the recipe:
Ingredients
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
1/2 cup white sugar, I used cane sugar
½ cup of canola oil or softened coconut oil, I used canola oil
1 cup dairy-free milk
1 tsp apple cider vinegar
2 medium overripe bananas, mashed
1 Tbsp vanilla
½ tsp cinnamon
1 cup of chocolate chips or chunks

Batter Toppings
1/4 cup of chocolate chips
1 medium banana, sliced (optional)
Directions
Preheat your oven to 350°F. Line your loaf pan with parchment paper or spray with non-stick spray and set aside.
Make the vegan buttermilk mixture. Combine the dairy-free milk and apple cider vinegar together in a bowl and set aside.
Using a large bowl mix the flour, baking powder, baking soda, salt, cinnamon and sugar together.
Combine the canola oil, mashed banana, and vanilla to the buttermilk mixture and whisk.
Add the wet and dry ingredients together and mix for 1-2 minutes. DO NOT overmix your batter. Slowly fold 1 cup of chocolate chips into the batter.
Pour batter into the loaf pan. Sprinkle 1/4 cup of chocolate chips and one sliced banana (optional) on top of the batter.
Bake loaf for 45-55 minutes or until a toothpick inserted in the center of the cake comes out clean.
Let completely cool outside of the loaf pan for at least 1 hour before slicing.
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BBQ CAULIFLOWER TACOS - Looks so delicious, what do you think?
Photo and recipe by

INGREDIENTS (for 8 tacos): Cauliflower sauce:
2 medium size cauliflower or a big size cauliflower
3 tbsp miso paste
2 tbsp ketchup-style sauce
1 cup water
1 tbsp taco mix spice
4 tbsp maple syrup
1/3 cup lemon
2 tbsp olive oil

Cheese sauce:
1/2 cup cashews
1/4 cup water
3 tbsp nutritional yeast
a tsp lemon
a pinch of salt
a pinch of pepper
some chopped chives

Tacos & toppings:
100g lettuce leaves
8 taco shells
a sliced avocado
red and orange sweet mini peppers chopped
some chopped red onion
some chives

preparation time: 15 minutes
total time: 50 minutes
serving size: 4 serves

METHOD:
Start by chopping the cauliflower and clean it well. Pour the ingredients for the cauliflower sauce into a food processor and blend them until smooth.

Incorporate the cauliflower to the baking tray and pour the sauce over the cauliflower, give it a good stir and bake it at 200ºC/400F for around 30 minutes.

Basically, you want to cook slow and really well the cauliflower to make sure that it gets all the flavors from the sauce and also the texture should be soft but not crunchy.

To make the cheese sauce, simply blend all the ingredients listed for the vegan cheese sauce and make sure that the texture is even, adjust salt and pepper if needed, then mix it with some chopped chives.

To serve the cauliflower BBQ tacos, warm up the taco shells, then add to each taco: lettuce leaves, around 3 tablespoons of BBQ cauliflower, some red onion, some avocado, a tablespoon of vegan cheese and top it all with chives and sweet pepper.
▶️ "The Complete Plant Based Cookbook - Over 130 Delicious Vegan Recipes "
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🌱Charred asparagus, soy glazed mushrooms, creamy oil-free hummus and crispy crinkle potatoes with an abundance of herbs and spices (oil-free, gluten-free)🌱
by
🌱Recipe:
1.Charred asparagus: Heat on high a cast iron or heavy skillet. (Optional: add a small amount of oil.) Add trimmed asparagus pieces to hot skillet in single layer. Cook until lightly charred, about 2 minutes, without moving. Cook about 5 minutes more until crisp-tender and evenly charred. Remove from heat and let sit a minute. Toss with squeeze of fresh lemon and ‘Bragg organic sprinkle herb and spices seasoning’ or dried herbs of choice. Salt to taste.
2.Oil-Free Hummus: In high speed blender, blend on high 1-15oz can (or 1-1/2 cups cooked) chickpeas, 1/3 cup aquafaba bean liquid from can (or cooking water), 2 garlic cloves, 1/3 cup tahini, 3-4 tbsp fresh lemon juice, 1/2 tsp chili powder, 1/2 tsp paprika, 1/2 tsp cumin. Add more bean liquid if needed and adjust seasoning and salt to taste.
3.Soy glazed mushrooms: Cut about 3/4lb crimini or white mushrooms into approximately 1/4 inch thick slices. Mix together: 1.5 tbsp reduced-sodium tamari/soy sauce, about 2 tsp sriracha, 2 tsp maple syrup. Sauté mushrooms until starts to brown. Add sauce mixture above and sauté another minute until starts to stick to pan. 🌱Potatoes:see earlier post.
▶️ "The Complete Plant Based Cookbook - Over 130 Delicious Vegan Recipes "
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Sweet Potato Burrito Bowls
This bowl is packed with a base of olive oil massaged kale topped with cherry tomatoes, red onion, air fried sweet potatoes seasoned with Mexican oregano, fennel pollen and chipotle, black beans, charred corn off the cob, stir fried green bell pepper seasoned with lemon and cumin, avocado, cilantro and golden heirloom tomato salsa. 😋
*
❇️ FOR THE SALSA ⤵️
🔹2-3 pounds fresh tomatoes (I used a variety of homegrown ones from my garden, head over to my stories to see)
🔹1 medium onion, quartered
🔹3-4 medium garlic cloves
🔹1 medium jalapeno, halved
🔹1 tbsp avocado oil
🔹¼ cup cilantro leaves, loosely packed
🔹1 tbsp fresh oregano
🔹2 tsp sea salt
❇️ METHOD ⤵️
🔹Preheat over to 450°F and line a sheet pan with parchment paper.
🔹If you're using larger tomatoes, I recommend halving or quartering them. Place all the tomatoes along with the onion, garlic and jalapenos on the pan and drizzle with the oil. Roast 35-40 mins then remove from over and let cool 10 mins.
🔹Transfer the tomatoes, onions, garlic, jalapenos and all the herbs and salt to a high speed food processor and pulse till smooth. You can transfer to a jar as is or, if you prefer a smoother consistency, you can pour through a strainer to get rid of all the tomato skin and seeds. Refrigerate an hour or so and enjoy!
by ❤️
▶️ "The Complete Plant Based Cookbook - Over 130 Delicious Vegan Recipes " Click link here >>> https://linktr.ee/veganrecipes1

Pasta w/ Cauliflower Cream "Cheese" Sauce and Zucchini! 🌿🍃
by
This creamy pasta was a (woohoo) kid-pleaser, and they said it tastes almost like regular mac n chz 🎉 which is not what I was going for, but I'll take it! One practically inhaled the bowl (a girl after my own heart 😂). Served with sauteed zucchini in dried basil and oregano with a touch of oil, and cherry tomatoes, in my fav 🌿🍅🌿🍅
Kid-Friendly Creamy Cauliflower Sauce (approx 3 servings)

2 cups chopped fresh or frozen cauliflower
1/3 cup vegan cream cheese, used
1/4 cup plant based milk
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp salt or to taste
1/3 cup to 1/2 cup warm vegetable broth

Steam cauliflower until tender, then add to a blender with other ingredients. Start with 1/3 cup veggie broth and blend until smooth, scraping down the sides of the blender and blending some more. Add remaining vegetable broth to thin, if desired. Salt and pepper to taste. 🌿🍃🌿🍃
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Vegan Omelette with Tamari Mushrooms, Mashed Avocado and Cashew cream Cheese! 🥑😍 by 🌱
Follow us for Daily vegan recipes
Ingredients:
For the omelette
5 ounces firm silken tofu (drained and gently patted dry // 5 ounces yields ~3/4 cup)⠀⠀
2 Tbsp hummus⠀⠀
2 large cloves garlic (minced)⠀⠀
2 Tbsp nutritional yeast⠀⠀
Salt and black pepper⠀⠀
1/4 tsp paprika⠀⠀
1 tsp cornstarch or arrowroot powder⠀⠀
⠀⠀
For the filling:⠀⠀
Tamari mushrooms, kale, mashed avocado and cashew cream cheese⠀⠀
⠀⠀
Instructions:
Preheat oven to 375 degrees F (190 C).⠀⠀
Prep veggies, drain and dry tofu, and mince garlic. Set aside.⠀⠀
Heat a small-to-medium, oven-safe skillet over medium heat. Once hot, add olive oil and minced garlic and cook for 1-2 minutes or until just lightly golden brown.⠀⠀
Transfer garlic to food processor, along with remaining omelet ingredients (tofu – cornstarch) and mix to combine, scraping down sides as needed. Add just a touch of water to thin – 1-2 Tbsp at most. Set aside.⠀⠀
To the still-warm skillet over medium heat, add a bit more olive oil and the veggies. Season with salt and pepper and sauté to desired doneness. Set aside.⠀⠀
Remove skillet from heat and make sure it’s coated with enough oil so the omelet doesn’t stick. spoon on the omelet batter, spreading it gently with a spoon or rubber spatula, being careful not to tear or cause gaps. The thinner and more evenly you can spread it the better. So you may not end up using it all.⠀⠀
Cook over medium heat on the stove top for 5 minutes until the edges start to dry. Then place in oven and bake until dry and deep golden brown – 10-15 minutes. The longer it bakes the less soft/wet it will be, so if you prefer a more “well done” omelet, cook closer to 15 or more.⠀⠀
Using an oven mitt, Carefully remove from oven with oven mitt and fold over gently with a spatula. If it doesn’t want to fold, you can serve it as a frittata or scramble! Enjoy!

Vegan one pot mushroom tetrazzini ready in under 30 minutes! Delicious and easy comfort food by :
Ingredients
* 1 Tbsp. Olive oil
* 16 oz. Mushrooms, sliced, I used baby bella
* 2 Cloves Garlic, chopped
* 1/4 C. Vegan butter, I used Earth Balance
* 1/4 C. All purpose flour
* 3 C. Vegetable broth
* 1 C. Almond milk or other non dairy milk of choice
* 10 oz. Spaghetti
* 1/2 C. Frozen peas
* 1/2 C. Panko bread crumbs
* 2 Tbsp. Nutritional yeast
* Salt and Pepper to taste
* Parsley to garnish
Follow for daily vegan recipes!

Creamy cashew caesar dressing
By .
Recipe
Creamy cashew caesar dressing (makes 500ml):
- 1 cup cashews (soaked overnight or for 20 mins in boiling water, then drained)
- 1/2 cup cold water (add more for a thinner dressing)
- 3-5 cloves garlic
- 3 tbsp lemon juice (approx. 1 lemon)
- 2 tbsp olive oil
- 1 tsp maldon flaked sea salt
cracked black pepper
- 1/2 tbsp nutritional yeast (optional)
- 1-2 tbsp grated vegan parmesan (optional, but makes it way better — i use )
Soak cashews overnight in the fridge, or in boiling water for 20 mins if pressed for time. however, the dressing will end up warm and need to be chilled anyway, so if you want to serve it right away, you’re better to just soak the cashews ahead of time.
Drain cashews and blend everything together until smooth. chill in fridge until ready to use! .
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Vegan Spinach Ricotta Cannelloni
by
Recipe:
(makes 12 cannelloni)
Ingredients:
12 Cannelloni
Cashew Ricotta
250g cashews (about 2 cups)
2 peeled garlic cloves
1/2 lemon, the juice
4 tbsp nutritional yeast
3/4 tbsp salt
150ml plant milk or water (about 2/3 cup)
Spinach Ricotta Filling:
300g frozen spinach (10.5oz)
1 onion, peeled and finely chopped
salt and pepper to taste
Cashew ricotta
Tomate sauce:
1 can diced tomatoes 400ml (13.5fl.oz)
1 small onion, peeled and finely chopped
2 garlic cloves, peeled and minced
oil for cooking
1 tbsp maple syrup
salt and pepper to taste
lemon juice
Béchamel sauce:
15g plant butter/margarine
20g flour
250ml plant milk
salt & pepper to taste
nutmeg
lemon juice
Instructions:
Cashew Ricotta:
Add all cashew ricotta ingredients to a food processor or blender and blend/process until you get a smooth, creamy consistency. Taste test & add more plant milk/water & seasonings if need be.
Spinach Ricotta Filling:
Thaw the spinach and remove excess liquid. Sauté the onions in oil until they’re caramelized.
Add the spinach, onion & cashew ricotta to a bowl & mix with the seasonings (to taste). Set aside.
Tomato sauce:
Heat oil in a pot & sauté the garlic & onion for 2-3min. Add the diced tomatoes & mix in the maple syrup, spices and lemon juice (to taste). Bring the sauce to a boil, then reduce heat to low & let simmer for 10 more min.
Béchamel sauce:
Add the vegan butter to a pot & start letting it melt. Slowly mix in the flour & cook over low heat for 2-3min. Continuously mix using a whisk.
Little by little, add the plant milk while mixing (to avoid lumps).
Bring to a boil & add spices & lemon juice to taste. Reduce heat & let it simmer over low heat for about 10min until the sauce thickens.
You can start by downloading the "Smoothie Vegan" eBook (🔗 LINK IN MY PROFILE 👉