Click the links below to find many healthy Vegan and Gluten Free dishes
Veggie Burgers
Fabulous Vegan Soups
The Ultimate Veggie Sandwich
Butternut Squash Vegan Buddha Bowl
Red Lentil Soup
ZUCCHINI SPAGHETTI WITH LENTIL MARINARA
Ultimate Vegetarian Chili
Easy Lentil Meatballs (Vegan + GF)
Crispy Falafel
Fabulous Vegan Soups
The Ultimate Veggie Sandwich
Butternut Squash Vegan Buddha Bowl
Red Lentil Soup
ZUCCHINI SPAGHETTI WITH LENTIL MARINARA
Ultimate Vegetarian Chili
Easy Lentil Meatballs (Vegan + GF)
Crispy Falafel
Creamy Mushroom Soup
Mushroom soup is a fantastic mineral-rich meal that is grounding and oh-so comforting. It makes a perfect dish for a chilly night in either sitting around the table or by the fire. For an easy plant-based version of mushroom soup, try this Creamy Mushroom Soup recipe that'll be sure to delight!
Ingredients:
Directions:
In a large deep pot over medium high heat, add the olive oil or vegan butter to the pot. Add the mushrooms, garlic, onion and salt and pepper. Stir together and sauté until mushrooms begin to release their natural juices and become fragrant, about 8 minutes. Pour in the vegetable broth and the coconut milk. Add in the thyme. Stir together and bring to a boil, then a simmer for 15 minutes. Scoop out two cups of soup (with some mushrooms) and pour into your blender. If you have a glass blender, ensure it cools down a bit first!⠀
Press the soup setting or blend until fully blended out. Pour back into soup pot and blend one more time. Top with your favorite toppings.
Serve and Enjoy!
Mushroom soup is a fantastic mineral-rich meal that is grounding and oh-so comforting. It makes a perfect dish for a chilly night in either sitting around the table or by the fire. For an easy plant-based version of mushroom soup, try this Creamy Mushroom Soup recipe that'll be sure to delight!
Ingredients:
- 1/2 tablespoons olive oil or vegan butter⠀
- 16 ounces/454g/5 1/2 cups mushrooms, sliced (including mushroom stems)⠀
- 8 cloves garlic, minced⠀
- 1/2 large onion (about 3/4 cup), finely diced⠀
- 1 teaspoon sea salt & 1/2 teaspoon ground black pepper⠀
- 3 cups high quality vegetable broth⠀
- 1 can of coconut milk (about 1 1/2 cups)⠀
- 4 sprigs thyme, stems removed
Directions:
In a large deep pot over medium high heat, add the olive oil or vegan butter to the pot. Add the mushrooms, garlic, onion and salt and pepper. Stir together and sauté until mushrooms begin to release their natural juices and become fragrant, about 8 minutes. Pour in the vegetable broth and the coconut milk. Add in the thyme. Stir together and bring to a boil, then a simmer for 15 minutes. Scoop out two cups of soup (with some mushrooms) and pour into your blender. If you have a glass blender, ensure it cools down a bit first!⠀
Press the soup setting or blend until fully blended out. Pour back into soup pot and blend one more time. Top with your favorite toppings.
Serve and Enjoy!
Delicious, Easy Lentil Potato Soup
https://minimalistbaker.com/curried-potato-lentil-soup-1-pot/
SOUP
FOR SERVING optional
*If you aren’t into curry, simply omit the curry powder and compensate with a bit more salt, pepper, and a generous 1-2 tsp fresh thyme (amount as original recipe is written // adjust if altering batch size)! This will give it more of a classic fall soup flavor.
https://minimalistbaker.com/curried-potato-lentil-soup-1-pot/
SOUP
- 1 Tbsp coconut oil (or sub a neutral oil, such as avocado)
- 1 cup diced yellow or white onion
- 1 tsp minced fresh ginger
- 2 -3 medium whole carrots chopped
- 2 - 3 stalks of celery chopped
- 1 pinch sea salt + black pepper (plus more to taste)
- 4 cloves garlic, minced (yields ~ 2 Tbsp as original recipe is written)
- 3 -4 cups diced potatoes - optional - use sweet potatoes or yams along with any variety of regular potatoes (yellow & red). Scrub skin only.
- 1 1/2 Tbsp curry powder* - more for fuller flavor (to taste)
- 5-6 cups vegetable broth ( store-bought-or homemade)
- 1 cup lentils (thoroughly rinsed and drained)
- 4 cups chopped green or purple kale (can use any leafy greens)
- Optional: Add half a can of coconut milk at the end to make more creamy and less spicy
FOR SERVING optional
- Fresh chopped cilantro
- Lemon juice
- Heat a large pot over medium heat. Once hot, add oil, onion, ginger, and carrots. Season with a pinch each sea salt and black pepper and stir. Cook for 3-5 minutes, stirring frequently, until onions are soft and fragrant.
- Add garlic and potatoes and stir. Cook for 3-4 minutes to brown slightly, and then add curry powder. Stir to coat. Cook 2 minutes more.
- Add lesser amount of vegetable broth (5 cups or 1200 ml as original recipe is written // adjust if altering batch size) and increase heat to medium-high. Once at a low boil, add lentils, stir, and reduce heat to low. Simmer for 20-25 minutes, uncovered, or until lentils and potatoes are tender.
- Taste and adjust seasonings, adding coconut sugar for a little sweetness (optional), more curry powder for intense curry flavor, or sea salt and pepper for more balance. I added more of each.
- If the soup has thickened too much, add remaining vegetable broth (1 cup or 240 ml as original recipe is written // adjust if altering batch size) , stir, and cook until warmed through.
- In the last few minutes of cooking, add the kale and cover to steam until tender but still vibrant green – about 2-3 minutes.
- Serve immediately as is or with cilantro and fresh lemon juice (optional).
- Store leftovers in the refrigerator up to 5 days or in the freezer up to 1 month.
*If you aren’t into curry, simply omit the curry powder and compensate with a bit more salt, pepper, and a generous 1-2 tsp fresh thyme (amount as original recipe is written // adjust if altering batch size)! This will give it more of a classic fall soup flavor.
Salads with lots of different veggies, left overs, beans, chickpeas, potatoes, rice, etc, are always a great meal choice. Here are some simple, healthy dressing you can make in a blender.
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Salad Dressings
Mango Tomato Dressing
Creamy Tahini Ginger
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Avocado Basil
Almond Butter & Thyme
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For all dressings, place ingredients in a blender and blend until smooth. Pour over salad or steamed vegetables, or use as a dip for vegetable.
Basic dressing you can mix in a jar: Equal parts Olive Oil & Vinegar of your choice + a bit mustard and/or honey (keeps the oil & vinegar mixed) - spice to taste with salt, pepper and/or herbs.
Other Dressing Options: Tahini, Guacamole, Cashew Creme
Basic dressing you can mix in a jar: Equal parts Olive Oil & Vinegar of your choice + a bit mustard and/or honey (keeps the oil & vinegar mixed) - spice to taste with salt, pepper and/or herbs.
Other Dressing Options: Tahini, Guacamole, Cashew Creme
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Simple Salad with Topping Ideas:
Easy Dressing;:
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Stir Fry
Ingredients:
Make your grain of choice
Cook your vegetables on a separate pan (add more vegetables if you like)
Drizzle some Oil (Olive and Avocado oil are good choices) on our vegetables
Season your vegetable with Ginger, Salt, Garlic, or any other spiced you like.
Optional: Small portion of quality protein
Ingredients:
- Quinoa, Rice Noodles, or Rice
- Vegetables options
- Mushrooms
- Kale
- Onions/leeks
- Zucchini
- etc.
- Sesame Seed Oil/Olive Oil/Avocado Oil
- Minced Garlic
- Sea Salt
- Ginger
- Sesame Seeds
Make your grain of choice
Cook your vegetables on a separate pan (add more vegetables if you like)
Drizzle some Oil (Olive and Avocado oil are good choices) on our vegetables
Season your vegetable with Ginger, Salt, Garlic, or any other spiced you like.
Optional: Small portion of quality protein
Homemade Pizza
Simple Mills Pizza Crust or Namaste Foods Gluten Free Pizza Crust Mix
Follow Directions on Box (will need Olive Oil, Apple Cider Vinegar, and Water)
Marinara Sauce
Non Dairy Cheese or Cashew Cheese
Ingredients
Any topping as desired
Simple Mills Pizza Crust or Namaste Foods Gluten Free Pizza Crust Mix
Follow Directions on Box (will need Olive Oil, Apple Cider Vinegar, and Water)
Marinara Sauce
Non Dairy Cheese or Cashew Cheese
Ingredients
- 1 generous cup raw cashews soaked in water for at least 1 hour
- 2 tablespoons Nutritional Yeast
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon garlic powder for stronger garlicky flavor, use 3/4 teaspoon garlic powder or 1 crushed garlic clove instead
- 1/2 teaspoon salt more as needed
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup water more as needed
Any topping as desired
Millet Flatbread
Ingredients:
2 cups millet flour
2 cups water
1 tablespoon garlic, minced
1 teaspoon coconut oil
1 pinch sea salt
Directions:
Bring two cups of water to boil in a shallow saucepan. Add the millet flour. Do not stir. Allow the water to continue at a low boil for 2 minutes. Then add the garlic and the salt. Remove from heat and mix until combined. The dough formed will feel dry to touch. Pour the dough into a bowl and set aside until cool enough to touch.
Form dough into small balls about 2 inches in diameter. Place ball between two pieces of smooth plastic and roll flat. Using a small circular bowl or cup as a pattern, cut an even circle of dough around the outside of the bowl. Set the round aside and repeat.
In a large saucepan, heat one teaspoon of coconut oil to thoroughly coat the bottom of the pan. Place tortillas closely but not overlapping in the pan. Flip every two minutes until golden brown and freckled on both sides. Continue until all the flatbreads are toasted.
Makes 10-12 Flatbreads
Optional topping for Flatbread
Sweet Potato & Mushroom
Ingredients:
1 cup diced onion
1 cup diced sweet potato
1 cup sliced mushrooms
½ tablespoon sage
½ tablespoon rosemary
½ tablespoon poultry seasoning
2 cups finely chopped kale
½ cup coconut milk
Directions:
In a small pan, heat ½ cup of water to a simmer. Add 1 cup of diced onion and sauté until fragrant and translucent. Add water as needed to prevent sticking. Add the sweet potato and continue to cook for approximately 5 minutes until just cooked through. Continue adding water as needed. When sweet potatoes are just done, add the mushrooms, herbs, kale and coconut milk. Stir until well combined and all of the vegetables are tender. Remove from heat and serve atop millet flatbread. Top with an extra splash of coconut milk if desired.
Ingredients:
2 cups millet flour
2 cups water
1 tablespoon garlic, minced
1 teaspoon coconut oil
1 pinch sea salt
Directions:
Bring two cups of water to boil in a shallow saucepan. Add the millet flour. Do not stir. Allow the water to continue at a low boil for 2 minutes. Then add the garlic and the salt. Remove from heat and mix until combined. The dough formed will feel dry to touch. Pour the dough into a bowl and set aside until cool enough to touch.
Form dough into small balls about 2 inches in diameter. Place ball between two pieces of smooth plastic and roll flat. Using a small circular bowl or cup as a pattern, cut an even circle of dough around the outside of the bowl. Set the round aside and repeat.
In a large saucepan, heat one teaspoon of coconut oil to thoroughly coat the bottom of the pan. Place tortillas closely but not overlapping in the pan. Flip every two minutes until golden brown and freckled on both sides. Continue until all the flatbreads are toasted.
Makes 10-12 Flatbreads
Optional topping for Flatbread
Sweet Potato & Mushroom
Ingredients:
1 cup diced onion
1 cup diced sweet potato
1 cup sliced mushrooms
½ tablespoon sage
½ tablespoon rosemary
½ tablespoon poultry seasoning
2 cups finely chopped kale
½ cup coconut milk
Directions:
In a small pan, heat ½ cup of water to a simmer. Add 1 cup of diced onion and sauté until fragrant and translucent. Add water as needed to prevent sticking. Add the sweet potato and continue to cook for approximately 5 minutes until just cooked through. Continue adding water as needed. When sweet potatoes are just done, add the mushrooms, herbs, kale and coconut milk. Stir until well combined and all of the vegetables are tender. Remove from heat and serve atop millet flatbread. Top with an extra splash of coconut milk if desired.