Super easy, inexpensive, naturally gluten free and vegan, this crockpot black bean soup might just be your new favorite soup.
Although there is no cheese involved, you would never know it. Cashews soaked overnight then blended create a lusciously smooth and creamy filling, with dates and pecans standing in for a nutty crust. Top it off with whatever fruit is in season and you really can’t go wrong.
This vegan Sloppy Joe uses meat substitutes, which are becoming more common on grocery store shelves, along with dry red lentils that simmer in the sauce, soaking up loads of flavour as they soften.
We veganized a few family-friendly recipes, from breakfast to dinner and dessert.
Fluffy, sweet and moist, these frosted vanilla cupcakes are a hit at birthday parties.
Keep scraps of vegetables (the trimmings and ends of carrots, onions and celery, potato peelings, etc.) in the freezer and pull them out when it’s time to make stock. You can always start with fresh veggies.
Carrots, sweet potato and orange juice provide a triple whammy of vitamin C, while lentils boost fibre and protein.
This deliciously hearty soup combines tomatoes, sweet potatoes and chickpeas with peanut butter for a rich, nutty consistency.
A perfectly sippable winter soup made with a Brassica double whammy of cauliflower and parsnips.
A soup lover and vegetarian, I am always on the hunt for great protein-filled and hearty soup. This soup only takes an hour to make.