spring is hereeee! this spring pea orzo is plant b spring is hereeee! this spring pea orzo is plant based, packed with flavors and nutrients, and is SO easy to make. here’s how:

01 Cook 1 cup of orzo in 2 cups of water. You do NOT have to rinse it, just a personal preference! Meanwhile, add about 2 cups of broccoli florets into a food processor. Pulse until the broccoli has turned into a rice. Careful not to over pulse or it will become soggy.

02 Heat extra virgin olive oil onto a pan then add in the broccoli rice. Cook & stir occasionally for about 10 minutes.

03 Add 1 cup of peas and 1 cup of edamame beans to the rice and stir to combine. After a few minutes, stir in the cooked orzo. Next stir in finely chopped herbs (I recommend parsley, chives, and a few sprigs of dill), sea salt and pepper to taste, 1/2 tsp garlic powder, and 1 cup of vegan shredded cheese (I love Violife.)

04 Stir frequently and once the cheese has melted, remove from heat and serve. Top with lemon zest and an optional drizzle of coconut milk.

#veganrecipes #spring #easyrecipes #healthyrecipes #orzo #eatyourgreens #springpeaorzo
The Mediterranean diet has consistently been ranke The Mediterranean diet has consistently been ranked the healthiest diet in the world - luckily for vegans, it doesn’t include many animal products! I combined a few of my favorite vegan items from the mediterranean diet and compacted them into one easy to make lunch bowl. I did add tofu (not on the Mediterranean diet) but if you want to keep it 100% Mediterranean try lentils. This bowl is perfect for meal prep and tastes SO SO good.

RECIPE:

01 Cook 1 cup of quinoa in 2 cups of water. Once done, fluff with a fork then toss with finely chopped dill and parsley.

02 Chop up a block of high protein tofu into cubes. Toss with avocado oil spray, tamari, sea salt, and corn starch.
Once fully coated, air fry the tofu at 375 until crispy. Give them a stir after 12 minutes then air fry for another 8-10 minutes.

03 Wash about 6 baby potatoes and peel away any sprouts. Cut each potato into 4 wedges. Toss with avocado oil spray, sea salt, paprika, and zatar seasoning. Air fry at 400 degrees for about 12-15 minutes or until crispy.

04 To a dish add 1/2 cup Tahini, juice from 1/2 Lemon, 1/2 tsp Sea Salt, 1/4 tsp Black Pepper and 3-4 tbsp Water (add more if you want a runnier consistency.)

05 Chop up one large tomato, 2 Persian cucumbers, and set aside about 12 green olives and arugula.

06 Divide all ingredients into four bowls or meal prep containers. 1 serving includes 1 cup of arugula, 1/4th of the herby quinoa, 1/4th of the crispy tofu, about 5 potato wedges, 1/4th of the cucumber and tomato, 3 green olives, and a generous drizzle of lemon tahini. The remaining portions will stay good about 5 days. Enjoy!

#veganrecipes #easyrecipes #mediterraneandiet #healthyrecipes #heathylifestyle #healthylunch
weekly vegan breakfast inspo 🥬🌯🍌🥑 happ weekly vegan breakfast inspo 🥬🌯🍌🥑 happy friday everybodyyy

#veganrecipes #veganbreakfast #veganideas #easyrecipes #breakfastideas
I often get asked as a vegan why I still eat produ I often get asked as a vegan why I still eat products that look and taste like real meat, and the answer is really simple - because no animals were harmed! I wasn’t always vegan, and I used to eat beef all the time. I love @abbotsbutcher because they nailed it on the taste, the ingredients are super clean, and the macros are impressive. 

This beef korma is one of my favorite healthy vegan dinners - I always make a big batch like this and save the leftovers. Recipe ⬇️ 

INGREDIENTS: 
1 tbsp avo oil
1 onion, chopped
12 raw cashews
1 cup non-dairy yogurt (I used @kitehillfoods Greek yogurt) 
2 tsp turmeric 
2 tbsp cilantro leaves 
1 tsp paprika 
2 tsp garam masala 
1/4 tsp black pepper
1/2 tsp cinnamon
1/2 tsp cardamom 
1 tsp grated ginger 
2 garlic cloves, minced
1 package @abbotsbutcher beef
Salt to taste 
Cilantro to garnish
Rice to serve

INSTRUCTIONS
01 Add avocado oil to a pot and heat on medium-low. Add onions and slowly sauté for 10-15 min, stirring occasionally until browned.

02 To a bowl add the yogurt, turmeric, salt and pepper, paprika, and garam masala. Whisk to combine.

03 Allow onions to cool, then transfer to a blender with the cashews, cilantro, and the yogurt mix. Blend for a minute or so.

04 Heat more avocado oil in the same pot on medium-low heat. Add cinnamon, cardamom, garlic, pepper, and ginger. Sauté for about one minute, or until spices are fragrant.

05 Add Abbot’s Butcher “Beef” to the pan and cook according to package instructions.

06 Stir in the spiced yogurt and salt to taste. Add water and stir until it’s fully incorporated.

07 Remove from heat and garnish with cilantro. Serve with rice.

#veganrecipes #beefkorma #healthydinner
one of my favorites, the mango ginger bowl 🥭 ju one of my favorites, the mango ginger bowl 🥭 just in time for the weather starting to warm up! includes:

- arugula
- jasmine rice (sub for kelp noodles if you want to keep it raw)
- fresh mango
- grated carrots
- diced cucumber
- sushi ginger
- tamari
- toasted sesame oil
- sesame seeds

#veganrecipes #easyrecipes #rawvegan #healthyrecipes #healthylunch
healthy vegan target find! @allgoodles has a Mac a healthy vegan target find! @allgoodles has a Mac and cheese flavor and I was so impressed by the ingredients - no funky chemicals, all natural ingredients! it was genuinely so tasty, next time you’re at @target grab a box! (or 5)

#veganrecipes #veganmacncheese #goodles #targetfinds #vegantargetfinds #macandcheese #healthyvegan
blueberry chocolate chip skillet baked oats (say t blueberry chocolate chip skillet baked oats (say that 5x fast) magic ingredient is blue majik! doesn’t change the taste just adds a cute blue hue 💙 

To make, blend:
1/2 tbsp rolled oats
1 scoop protein powder
1 tsp baking powder
1/2 banana
1 tbsp sugar
1/2 cup plant-based milk
2 tsp blue majik

Add to a greased skillet or baking dish and top with wild blueberries (I used frozen) and dark chocolate chips. Bake at 400 degrees for 23-25 min, let cool, then enjoy!

#bakedoats #veganrecipes #oatmeal #EasyRecipe #healthybreakfast
Cheesy yaki onigiri! I am dumb obsessed with both Cheesy yaki onigiri! I am dumb obsessed with both onigiri and grilled cheese, and in this dual version I used an air fryer and not a lick of oil. 

This will be my personality trait for the next month FYI 

 #veganrecipes #onigiri #yakionigiri #airfriedonigiri #grilledcheese #healthyrecipes #oilfreecooking
anotha one, cheddar jalapeño mini focaccia! this anotha one, cheddar jalapeño mini focaccia! this mini focaccia only used 1 cup or flour fit in a mini skillet. full recipe on the blog, link in bio!

#focaccia #minifocaccia #easyrecipes #veganrecipes #jalapenocheddar
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Recipes, Soups · October 24, 2022

One Pot Pumpkin Bean Lasagna Soup – Vegan

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cheesy pumpkin lasagna in soup form.

Craving cheesy lasagna but don’t want to go to the trouble of preparing and baking lasagna? Try this super easy Pumpkin Bean Lasagna Soup. This recipe only requires one pot – just add your vegan ingredients one by one and enjoy! This soup is hearty, savory, and nutrient rich. Just a small portion will keep you fueled and satisfied for hours. Run to your kitchen to go try for yourself!

pumpkin bean lasagna soup vegan

How to Make Pumpkin Bean Lasagna:

Lasagna in Soup Form

Lasagna isn’t the most basic dish, but it is so delicious and a classic cozy dinnertime meal for the whole family. Luckily, you can get those same flavors and satisfaction from the soup version. The best part is it’s SO easy – just add your ingredients to a pot and stir.

Here are all of the delicious vegan ingredients:

  • Onions & Garlic
  • Pumpkin Puree
  • White Beans
  • Black Beans
  • Lasagna Noodles
  • Coconut Milk
  • Vegetable Broth
  • Vegan Shredded Cheese
  • Vegan Cream Cheese
  • Fresh Herbs (I’m not a fan of dried herbs – fresh herbs have SO much more flavor and nutrients)
  • Crispy Sage

pumpkin bean lasagna soup vegan

Perfect Soup for Beginners

New to cooking? Soups like this are great for beginners and make cooking at home a breeze. Plus, this recipe makes a large portion ideal for storing leftovers in the fridge. If you are planning on storing leftovers, note that it thickens in the fridge. When time to serve again add more vegetable broth 1/2 cup at a time until you’re satisfied with the texture.

Here’s the simple cooking process:

  • Add diced onions, minced garlic, and chopped herbs to an oiled pot.
  • Add in the pumpkin puree.
  • Add in the beans, coconut milk, vegetable broth, and vegan cheeses.
  • Add in the lasagna noodles.
  • Plate and top with crispy sage and optional arugula sprouts.

Whether you’re a pro chef or a beginner, this soup seriously so easy for all levels. If you are just cooking for 1, still cook the full portion and store the leftovers in a jar so you can eat it throughout the week.

pumpkin bean lasagna soup vegan

Nutrient Rich

Being certified in plant based nutrition, it is important to me to create recipes with ingredients picked mindfully. You will not find any ultra processed ingredients here! Refer to the ingredient list to see which exact ingredients I used in this soup. This soup is HEARTY and a little goes a long way. Because it’s packed with so many nutrients from the beans, pumpkin, and fresh herbs, a small amount of this soup will truly keep you full and energized for hours. Keep the leftovers stored in the fridge (make sure to let cool completely before covering it and adding to the fridge) and heat yourself up a bowl for lunch or dinner. Keep in mind this soup is thick, so when reheating you’ll likely need to add more vegetable broth to loosen it up.

{If you like this recipe, you’ll love my GIANT WHITE BEAN CHILI and my MEXICAN LASAGNA.}

pumpkin bean lasagna soup vegan
Print Recipe

Pumpkin Bean Lasagna Soup

Cozy, cheesy, pumpkin bean lasagna in soup form. Topped with delectable crispy sage.

Ingredients

  • 1 small white onion
  • 4-6 minced garlic cloves
  • 3 large basil leaves
  • 8 sage leaves
  • 1 tbsp fresh thyme
  • 1 can pumpkin puree
  • 1 cup full fat coconut milk
  • 3 cups vegetable broth
  • 2 tbsp vegan cream cheese
  • 1 can white beans
  • 1 can black beans
  • 1/2 cup shredded vegan cheese
  • 8 strips lasagna
  • 6 sage leaves
  • arugula sprouts optional topping

Instructions

  • Chop up the onion and mince the garlic. Chop the basil, sage, and thyme. Add everything to a large pot with cooking oil.
  • Once the onions are tender mix in a can of pumpkin purée. After a few more minutes mix in the vegetable broth, coconut milk, and vegan cream cheese.
  • Next stir in the white beans and black beans. Make sure to drain and quickly rinse the beans first before adding them into the soup. Then stir in the shredded vegan cheese.
  • Lastly, add in your lasagna. Take 8 strips of lasagna broken into thirds and carefully stir them into the soup. Stir occasionally and try to keep the lasagna immersed so it cooks evenly.
  • Once the lasagna is cooked throughout (be patient) remove from heat. Plate with crispy sage (pan fry in oil until crispy) and enjoy! Feel free to also add arugula sprouts for even more flavor. Store the rest in the fridge once cooled.

In: Recipes, Soups · Tagged: autumn, chili, fall, lasagna, lasagna soup, pumpkin bean, pumpkin soup, soup

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I’m Annie. Plant-based nutritionist, blogger, food photographer, recipe developer, & meal planner based in LA.

Recent Posts

  • Vegan Spring Pea Orzo
  • Healthy Mediterranean Bowl
  • Cheddar Jalapeño Mini Focaccia – Vegan Skillet Recipes
  • Mini Beet Focaccia – Easy and Vegan!
  • Air Fryer Crispy Rice – No Oil Necessary!

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Cheddar Jalapeño Mini Focaccia – Vegan Skillet Recipes

Bread & Loafs, Recipes · March 2, 2023

Cheddar Jalapeño Mini Focaccia – Vegan Skillet Recipes

Ever craving focaccia but don’t want to go to all the trouble of making a full blown focaccia bread? This mini focaccia only requires 1 CUP OF FLOUR! Whether you’re simultaneously craving both cheddar jalapeño and focaccia, or if this is the combo you didn’t know you needed, stop what you’re doing and go check your pantry to make sure you have the following ingredients.

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on the blog

Vegan Spring Pea Orzo

Vegan Spring Pea Orzo

Healthy Mediterranean Bowl

Healthy Mediterranean Bowl

Cheddar Jalapeño Mini Focaccia – Vegan Skillet Recipes

Cheddar Jalapeño Mini Focaccia – Vegan Skillet Recipes

Mini Beet Focaccia – Easy and Vegan!

Mini Beet Focaccia – Easy and Vegan!

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spring is hereeee! this spring pea orzo is plant b spring is hereeee! this spring pea orzo is plant based, packed with flavors and nutrients, and is SO easy to make. here’s how:

01 Cook 1 cup of orzo in 2 cups of water. You do NOT have to rinse it, just a personal preference! Meanwhile, add about 2 cups of broccoli florets into a food processor. Pulse until the broccoli has turned into a rice. Careful not to over pulse or it will become soggy.

02 Heat extra virgin olive oil onto a pan then add in the broccoli rice. Cook & stir occasionally for about 10 minutes.

03 Add 1 cup of peas and 1 cup of edamame beans to the rice and stir to combine. After a few minutes, stir in the cooked orzo. Next stir in finely chopped herbs (I recommend parsley, chives, and a few sprigs of dill), sea salt and pepper to taste, 1/2 tsp garlic powder, and 1 cup of vegan shredded cheese (I love Violife.)

04 Stir frequently and once the cheese has melted, remove from heat and serve. Top with lemon zest and an optional drizzle of coconut milk.

#veganrecipes #spring #easyrecipes #healthyrecipes #orzo #eatyourgreens #springpeaorzo
The Mediterranean diet has consistently been ranke The Mediterranean diet has consistently been ranked the healthiest diet in the world - luckily for vegans, it doesn’t include many animal products! I combined a few of my favorite vegan items from the mediterranean diet and compacted them into one easy to make lunch bowl. I did add tofu (not on the Mediterranean diet) but if you want to keep it 100% Mediterranean try lentils. This bowl is perfect for meal prep and tastes SO SO good.

RECIPE:

01 Cook 1 cup of quinoa in 2 cups of water. Once done, fluff with a fork then toss with finely chopped dill and parsley.

02 Chop up a block of high protein tofu into cubes. Toss with avocado oil spray, tamari, sea salt, and corn starch.
Once fully coated, air fry the tofu at 375 until crispy. Give them a stir after 12 minutes then air fry for another 8-10 minutes.

03 Wash about 6 baby potatoes and peel away any sprouts. Cut each potato into 4 wedges. Toss with avocado oil spray, sea salt, paprika, and zatar seasoning. Air fry at 400 degrees for about 12-15 minutes or until crispy.

04 To a dish add 1/2 cup Tahini, juice from 1/2 Lemon, 1/2 tsp Sea Salt, 1/4 tsp Black Pepper and 3-4 tbsp Water (add more if you want a runnier consistency.)

05 Chop up one large tomato, 2 Persian cucumbers, and set aside about 12 green olives and arugula.

06 Divide all ingredients into four bowls or meal prep containers. 1 serving includes 1 cup of arugula, 1/4th of the herby quinoa, 1/4th of the crispy tofu, about 5 potato wedges, 1/4th of the cucumber and tomato, 3 green olives, and a generous drizzle of lemon tahini. The remaining portions will stay good about 5 days. Enjoy!

#veganrecipes #easyrecipes #mediterraneandiet #healthyrecipes #heathylifestyle #healthylunch
weekly vegan breakfast inspo 🥬🌯🍌🥑 happ weekly vegan breakfast inspo 🥬🌯🍌🥑 happy friday everybodyyy

#veganrecipes #veganbreakfast #veganideas #easyrecipes #breakfastideas
I often get asked as a vegan why I still eat produ I often get asked as a vegan why I still eat products that look and taste like real meat, and the answer is really simple - because no animals were harmed! I wasn’t always vegan, and I used to eat beef all the time. I love @abbotsbutcher because they nailed it on the taste, the ingredients are super clean, and the macros are impressive. 

This beef korma is one of my favorite healthy vegan dinners - I always make a big batch like this and save the leftovers. Recipe ⬇️ 

INGREDIENTS: 
1 tbsp avo oil
1 onion, chopped
12 raw cashews
1 cup non-dairy yogurt (I used @kitehillfoods Greek yogurt) 
2 tsp turmeric 
2 tbsp cilantro leaves 
1 tsp paprika 
2 tsp garam masala 
1/4 tsp black pepper
1/2 tsp cinnamon
1/2 tsp cardamom 
1 tsp grated ginger 
2 garlic cloves, minced
1 package @abbotsbutcher beef
Salt to taste 
Cilantro to garnish
Rice to serve

INSTRUCTIONS
01 Add avocado oil to a pot and heat on medium-low. Add onions and slowly sauté for 10-15 min, stirring occasionally until browned.

02 To a bowl add the yogurt, turmeric, salt and pepper, paprika, and garam masala. Whisk to combine.

03 Allow onions to cool, then transfer to a blender with the cashews, cilantro, and the yogurt mix. Blend for a minute or so.

04 Heat more avocado oil in the same pot on medium-low heat. Add cinnamon, cardamom, garlic, pepper, and ginger. Sauté for about one minute, or until spices are fragrant.

05 Add Abbot’s Butcher “Beef” to the pan and cook according to package instructions.

06 Stir in the spiced yogurt and salt to taste. Add water and stir until it’s fully incorporated.

07 Remove from heat and garnish with cilantro. Serve with rice.

#veganrecipes #beefkorma #healthydinner
one of my favorites, the mango ginger bowl 🥭 ju one of my favorites, the mango ginger bowl 🥭 just in time for the weather starting to warm up! includes:

- arugula
- jasmine rice (sub for kelp noodles if you want to keep it raw)
- fresh mango
- grated carrots
- diced cucumber
- sushi ginger
- tamari
- toasted sesame oil
- sesame seeds

#veganrecipes #easyrecipes #rawvegan #healthyrecipes #healthylunch
healthy vegan target find! @allgoodles has a Mac a healthy vegan target find! @allgoodles has a Mac and cheese flavor and I was so impressed by the ingredients - no funky chemicals, all natural ingredients! it was genuinely so tasty, next time you’re at @target grab a box! (or 5)

#veganrecipes #veganmacncheese #goodles #targetfinds #vegantargetfinds #macandcheese #healthyvegan
blueberry chocolate chip skillet baked oats (say t blueberry chocolate chip skillet baked oats (say that 5x fast) magic ingredient is blue majik! doesn’t change the taste just adds a cute blue hue 💙 

To make, blend:
1/2 tbsp rolled oats
1 scoop protein powder
1 tsp baking powder
1/2 banana
1 tbsp sugar
1/2 cup plant-based milk
2 tsp blue majik

Add to a greased skillet or baking dish and top with wild blueberries (I used frozen) and dark chocolate chips. Bake at 400 degrees for 23-25 min, let cool, then enjoy!

#bakedoats #veganrecipes #oatmeal #EasyRecipe #healthybreakfast
Cheesy yaki onigiri! I am dumb obsessed with both Cheesy yaki onigiri! I am dumb obsessed with both onigiri and grilled cheese, and in this dual version I used an air fryer and not a lick of oil. 

This will be my personality trait for the next month FYI 

 #veganrecipes #onigiri #yakionigiri #airfriedonigiri #grilledcheese #healthyrecipes #oilfreecooking
anotha one, cheddar jalapeño mini focaccia! this anotha one, cheddar jalapeño mini focaccia! this mini focaccia only used 1 cup or flour fit in a mini skillet. full recipe on the blog, link in bio!

#focaccia #minifocaccia #easyrecipes #veganrecipes #jalapenocheddar
the cutest beet focaccia made with only 1 cup of f the cutest beet focaccia made with only 1 cup of flour 🥹❤️ I am literally obsessed and need this everyday. I added caramelized red onion with rosemary and flaky sea salt on top, like just so freaking good. 

This is a mini focaccia recipe so it requires a fraction of the ingredients, cuts the time in half, and is WAY easier to handle than a full loaf. Full recipe on the blog! Click the link in my bio and head to “Recipes”

#veganrecipes #foccacia #minifocaccia #beetfocaccia #easyrecipes #focacciabread
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