Impossible Baked Beans are a plant-based, protein-rich dish that is easy to make! You can try serving this as a sloppy joe-style meal between buns or over toast. Or, you can serve this as a side at a potluck or backyard cookout alongside some coleslaw …
Red & White Bean Jambalaya is nutrient dense and absolutely delicious. This hearty dish is a great way to feed a lot of folks. Feel free to dress up this plant-based dish however you like with more protein. Try cooking it with seitan or tempeh …
Sweet Potato White Bean Soup, a creamy blended soup that is rich in protein and nutrition. This soup is delicious and creamy with or without coconut milk or cream. We added roasted brussels sprouts as an added topping, but this soup will also go well with croutons or pepitas on top!
Sweet Potato White Bean Soup
2 large sweet potatos, sliced
1 can cannelini beans, drained & rinsed
1 can great northern beans, drained & rinsed (kept separate from cannelini)
1/2 yellow onion, diced
2-3 garlic cloves, peeled
4 cups vegetable broth (or 3 cups broth & 1 cup coconut milk or heavy cream)
1 Tbs olive oil
1/2 tsp paprika
1 tsp ground thyme
1/2 tsp black pepper
Dash of red pepper flakes
Optional toppings: chopped green onions, pepper flakes, nutritional yeast
Preheat the oven to 400ºF.
Place the sliced sweet potato on a lightly greased baking sheet and bake for about 20-30 minutes, flipping halfway through until both sides are lightly roasted and sweet potato is softened.
Meanwhile, prepare the remaining vegetables.
In a large pot, set heat to medium.
Once hot, add the olive oil. When the oil is hot, sauté the onion for 5 minutes.
Next, add the garlic and stir for 2 minutes.
Add in the cannelini beans (keep other beans separate), and the seasoning.
Stir together and add the vegetable broth, bringing to a simmer.
Once the sweet potato is cooked, add to the soup.
After the soup has simmered for about 10 minutes, transfer to a blender or use an immersion blender and mix until the soup is creamy. Add more liquid if desired for preferred texture and consistency.
Return the soup to the stove, add in the remaining beans, taste and adjust seasoning. Simmer the soup on low for another 5-10 minutes.
Remove from heat, serve with desired toppings, and enjoy!
Curried Chickpea & Lentil Stuffed Spaghetti Squash with cherry tomatoes, cabbage, kale, onions, and carrots makes for a hearty meal that is great in the fall and winter. Spaghetti Squash is a nutrient-dense food that is low in calories and is a great source of …
Tempeh Scramble Grit Bowl, a hearty breakfast or brunch that can fuel your day. This dish is lovely to make on the weekend when you have a little extra time to prepare. Ingredients Serves: 2-3 Tempeh Scramble Grit Bowl Directions Nutrition Information Nutrition Disclaimer More …
Roasted Eggplant Soup with cherry tomatoes and garlic blended into a creamy and delicious soup! This recipe is easy to make and serves well as a side or main dish. Eggplants are low-calorie vegetables that are a source of fiber, vitamin B6, and other valuable nutrients like potassium and vitamin C.
Serves: 4 Time: 1 hour
Roasted Eggplant Soup
1 large eggplant, sliced & salted
8 oz. cherry tomatoes
1/2 yellow onion, chopped
4 garlic cloves, peeled
2-4 cups vegetable broth
1 Tbs olive oil
2 tsp Italian seasoning
1 tsp black pepper
1/4 tsp red pepper flakes
Optional topping: parmesan or shredded mozzarella (vegan or non)
Begin by chopping your eggplant into medium sliced, about 1 inch thick.
Lay the eggplant out on a baking sheet and sprinkle it generously with salt. Allow them to rest for about 20-30 minutes.
Rinse the eggplant in a colander after it has salted. Preheat the oven to 400ºF
Add the eggplant, garlic, onion, and tomatoes to a bowl.
Toss the vegetables in olive oil and seasonings.
Transfer the vegetables to a baking pan and roast for about 30 minutes or until lightly roasted.
After the vegetables have roasted, transfer to a pot and blend with an immersion blender or use a food processor or blender, gradually adding vegetable broth until the soup has reached your desired thickness.
Once blended, taste and adjust the seasoning to your liking.
Serve with optional toppings or some toasted bread and enjoy!
Creamy Gnocchi Soup that is plant-based friendly using pre-made gnocchi. A warm and hearty soup perfect for winter. For a non-vegan option, you can substitute the non-dairy milk for cream and the gnocchi for another brand that uses egg as the binder. Ingredients Serves: 4 …
Mashed Sweet Potatoes & Lentils make for a hearty entrée on its own or a combination of delicious sides to prepare for the winter holiday season. This nutritious combo is quick and easy to make and we included a simple recipe for roasted brussels sprouts …
Cilantro Lime Rice & Spicy Roasted Veggies makes for an easy dish that you can customize to fit your dietary preferences. We used a plant-based chorizo-flavored sausage and non-dairy Mexican-style cheese, but you can also try this recipe with chorizo and dairy cheese. If using chorizo, saute the meat on the stovetop and serve at the end with the roasted veggies. For a low-fat option, leave out the meat and cheese.
Preheat the oven to 400ºF and begin preparing your vegetables.
Once your vegetables are chopped, place them in a roasting pan and mix them with the hot tomato sauce, olive oil, and seasonings (include the plant-based chorizo if using).
Top the veggies with half of the cheese, place in the oven, and roast for 20 minutes.
Meanwhile, in a medium stovetop pot, add 1/2 Tbs olive oil and set heat to high.
Once hot, add the rice and stir for 1 minute.
Quickly add the lime juice and stock to the rice and stir.
Then, add in the cilantro. Cover the rice with a lid and bring it to a boil.
Once boiling, reduce heat to low and simmer for about 20-25 minutes, stirring occasionally.
The rice will be done when it is softened and fluffy.
After the veggies have cooked for about 20 minutes, remove them from the oven, stir, top with the remainder of the cheese, and bake for another 15-20 minutes or until the veggies are roasted and tender.
Serve the rice with roasted veggies, and/or chorizo. Top with additional cilantro and enjoy!
Butternut Squash & Parsnip Soup with chickpeas and kale makes for a rich and delicious dish. The twist of lemon really rounds out the sweet, creamy flavor of the squash and parsnips and the chickpeas provide extra protein while the kale supplies nutrients and vitamins. …