Vegan Tomato Soup


Soup is easily one of my favorite categories of foods. Tomato, potato, squash, chowders you name it, I love it. This is partly why I become so excited for colder weather, even though I consider myself a summertime kinda gal. Soups are comforting and filling, but can also be surprisingly simple and easy to make. This vegan tomato soup is no exception.

In my journey to try and recreate all my favorite recipes as vegan versions, I knew I had to try and duplicate my favorite tomato soup recipe. It’s so satisfying with a little bit of a spicy kick and pairs great with a vegan grilled cheese sandwich. What makes this recipe even better is it’s simplicity. There’s only one onion and some garlic to chop up, and eventually everything gets blended into soup consistency. You can use either a blender or I like to use my immersion blender, just be sure to be soup-er careful with your hot soup. If it flings out of that pot whilst you blend, you’re going to have some not so fun burns on your hands (and possibly the rest of your body). The vegan grilled cheese I mentioned before is made with some sourdough bread and Daiya’s Plant-Based Cheddar Style slices. I found that these melt super nicely on the stove without too much effort, and they have a great cheesey flavor that goes great with this soup. I hope you enjoy!

Vegan Tomato Soup

1/2 yellow onion, diced

3 cloves garlic, minced

1 Tbsp olive oil

2 28oz cans whole tomatoes

Dash Tabasco sauce

1 bay leaf

1 tsp dried basil leaves

1 Tbsp brown sugar

1/2 cup vegetable broth

1/2 cup almond milk, unsweetened, plain

  1. Place onion, garlic, bay leaf, Tabasco sauce and olive oil in the bottom of a large pot and cook on medium heat until onions are translucent.
  2. Add tomatoes, brown sugar, basil and almond milk. Use the back of your spoon to crush the tomatoes and bring just to a boil. Lower heat and let simmer for about 10 minutes stirring frequently.
  3. After 10 minutes, remove the bay leaf and blend until smooth using an immersion blender. Be extra careful with this step. I usually leave the blender submerged fully in the mixture to avoid splatter.
  4. Once blended, add the vegetable broth and heat until warmed through.
  5. Serve with a vegan grilled cheese sandwich.

Vegan Avocado Pudding


Let me start this post by saying how impressed I am with using avocados for pudding. Don’t get me wrong, this recipe isn’t going to taste like a pudding pack, in fact it’s more like a mousse than a pudding, but that doesn’t mean it’s not delicious. It’s an easy and vegan alternative to chocolate pudding and healthier too! With that said, let’s just get into the recipe.

Vegan Avocado Chocolate Pudding

2 ripe avocados

1/4 cup unsweetened cocoa powder

1/4 cup 100% maple syrup (or other sweetener)

1 tsp vanilla

1/2 cup of almond milk (or preferred dairy-free substitute)

Place all items in a food processor and blend until creamy. Chill before serving.

That’s it! It’s so easy and delicious, let me know if you try it out!

Vegan Pumpkin Alfredo


It’s finally fall and that means all the pumpkin flavors you can handle. This recipe may seem surprising, but having used pumpkin purée with pasta before I hoped it would turn out as delicious as it did. The pumpkin gives this pasta dish an undeniable creaminess that won’t have you thinking twice about it being dairy-free.

This recipes does use almond milk, but you could substitute that for any type of dairy substitute you like. I typically have almond milk on hand so I went with that out of convenience. Since this recipe only calls for 1/2 a cup of pumpkin purée, keep in mind that you can save the leftover purée for future recipes like vegan pumpkin bread or muffins.

I love combining pumpkin with garlic. It creates such a surprising flavor combination that will leave even pumpkin-haters in awe. Savory with a tid bit of sweet really makes this pasta dish pop, and I can’t wait to make it again this season. I hope you enjoy!

Vegan Pumpkin Alfredo

4-6 servings of fettuccine cooked and drained (I used gluten free fettuccine for this, but you can use whatever pasta you have on hand)

1/2 cup pumpkin purée (I used canned)

1/2 cup almond milk (or other milk substitute)

3 garlic cloves, minced

1 Tbsp olive oil

1/8 tsp nutmeg

2-4 fresh sage leaves (2 for cooking, 2 for garnish if desired)

Salt and pepper to taste

Cornstarch to thicken if needed

1. Heat the olive oil over medium heat.

2. Once heated add the garlic and 2 sage leaves. Cook until fragrant about 2 minutes.

3. Add pumpkin purée and stir to combine.

4. Slowly pour in almond milk and mix. Mix in spices.

5. Let simmer for about 5 minutes to thicken sauce. If sauce does not thicken add cornstarch, about 1 tsp at a time to desired consistency.

6. Once the sauce is finished, mix in the cooked pasta. Serve immediately.

Vegan Apple Crisp


Fall is finally upon us and that means all of the warm comforting foods I can handle! I love everything apple, pumpkin and squash so I am so excited that the weather is finally cooling down and letting way to all of my favorite fall recipes. The smells that have been filling my house recently, some from candles and some from food, are some of my favorite scents of the year, and this apple crisp is no exception. Lately, I’ve been attempting to eat as close to vegan as possible (minus the whole egg thing, but maybe that’s another post entirely), so when I decided to make this recipe, I wanted to leave out any dairy products. Honestly, it’s not too difficult to switch most recipes to the vegan variety. It’s usually a matter of switching an ingredient or two to a dairy-free substitute. For this recipe, you can always use real butter instead of vegan if you’re not into doing the whole vegan thing, but I did not notice a difference in flavor without it.

This recipe is super fun and super easy. Since it’s just me and my husband in our house, I like to create smaller servings of desserts so that we don’t have too many leftovers or end up having to throw anything out. I’m seriously weird about wasting food, so whenever I can try to avoid it I do. I made this apple crisp in a portion size that fit two medium sized ramekins. You could also fit this portion size into 4 small ramekins, but we wanted ALOT of apple crisp this night (yes, sometimes it’s okay to splurge). If you don’t have ramekins, feel free to use an 8″x8″ baking dish or pan, an 8″ pie pan or something similar.

I can’t wait to make more fall desserts. On my list currently is a vegan peach cobbler and of course all of the pumpkin recipes. I will continue to attempt to switch them to vegan options and posting them here, I hope you enjoy!

Vegan Apple Crisp


3 medium sized apples, cut into bit sized pieces (peel if preferred) I used Fuji, but I think any kind will do

1 squirt of lemon juice

1/4 cup sugar

1 Tbsp cornstarch

1/2 tsp cinnamon

Pinch of nutmeg

1/8 cup of water


1/2 cup old fashioned oats

1/4 cup flour

1/4 cup brown sugar

1/2 tsp cinnamon

3 Tbsp vegan butter

Pinch of salt

Preheat oven to 350°F. Mix the filling items together and place in the bottoms of your ramekins or whatever dish you’re using. Mix the topping items together (using the same bowl if you want less mess!) and place evenly over the top of your fillings dishes. Place your ramekins in the oven and bake for about 20-25 minutes. Once baked, let sit for about 10 minutes. Top with some vegan ice cream and you are on your way to autumnal bliss!

Vegan Fiesta Bowl Meal Prep


Here we are again, another week of meal prep! Seriously, these last few weeks have been so great as far as lunches go. I’ve been on top of my ish! Which is great because being on top of it makes me want to stay on top of it. So here is another yummy, yummy lunch that I made for the week. It’s super easy and the ingredients are super cost effective – saving you time and money! Luckily for me, the items were also on sale at my local grocery store so that’s always a plus too. I actually made this particular lunch set on a Monday morning before work – that’s how easy it is!

For this recipe, as with most of my recipes I share here, all items can be substituted if you don’t care for specific ingredients. Furthermore, all of these items could also be subbed for fresh ingredients as well, I just did cans this time around because they were easier and on sale. This meal is great because it has the protein you need but is still super tasty and keeps me full until dinner. Pair this bowl with some tortilla chips and you have a real winner!

Vegan Fiesta Bowls

White or brown rice (I didn’t have brown rice on hand or I would have used that. You could also use quinoa)

1 can sweet corn, drained

1 can whole black beans, drained and rinsed

1 can rotel, drained

Guacamole (I like using premade guac because it doesn’t brown as fast)

Cilantro, chopped


Add rice, corn, beans, rotel and guacamole to your container. Top rice with cilantro and cover all ingredients with fresh squeezed lime juice and salt and pepper. When ready to eat, you can either eat cold or microwave. I like to take the guac out before microwaving and then add back in. Stir everything together and enjoy. It’s that easy!

Vegan Hummus Wrap


The last 3 weeks I’ve been trying to eat as healthy as possible. Well, actually, I’ve been eating healthy during the week and sort of cheating on the weekend – haha. Anyway, this hummus wrap is something that I made for lunches last week and was able to spend a small amount of money to have healthy delicious lunches for the entire week. All of the ingredients cost me a total of around $15. This makes saving money so much easier versus eating out everyday and it gave me a lunch I could actually look forward to. I purchased all of the ingredients and was able to prep the vegetables. Prepping consisted of simply slicing the tomatoes and cucumbers and placing them in containers. The wraps and avocado and spinach I brought with me to work so I could make the wraps at lunch. This was better for me because I didn’t want the wraps to get soggy throughout the week.

This wrap is easily one of my favorite lunches and is so easy to make. You can substitute any of the veggies if you’re not a fan of cucumbers or tomatoes, and the hummus could also be plain if you don’t prefer the red pepper type. I also brought the avocados to work with me along with a knife so that I could cut those open as I went throughout the week. This kept the avocado from going brown. Simply stack the ingredients on top of each other and wrap the tortilla around it (or eat like a taco in my case, because I put way too many ingredients into my wrap). I hope you enjoy this recipe as much as I did last week!

Vegan Hummus Wrap

Gluten free tortillas

Red Pepper hummus


Cucumbers, sliced

Tomatoes, sliced

Avocado, sliced

Simply layer the ingredients in the order shown in the image above. Wrap as best as possible and enjoy!

Vegan Smoothie Freezer Packs


Making meals or smoothies ahead of time (also known as meal prepping) has quickly become one of my favorite weekend rituals. Having a stock of items that are prepped and ready to either eat or quick to prepare makes it so much easier for me to eat healthy. It eliminates so much time spent planning, thinking and preparing that I don’t think I’ll ever go back to not having at least an item or two in my arsenal that is ready to eat. These vegan smoothie packs are a great lunch meal replacement. I made 4 packs on a Sunday to blend throughout the week. I’d take a pack out of the freezer in the morning, blend it all together, put into an insulated cup and place it back in my freezer at work until it was time for lunch. These would also be great for breakfast or for a snack.

This particular combination was made with items I had on hand that I didn’t want to go bad, but you could literally do this with any items you like to have in your smoothies. I think this combo ended up being great because it has protein (spinach), loads of antioxidants (berries) and potassium (bananas). It also tastes great! Of course if you don’t want to freeze your items you could also use them raw, just be sure to add a cup or two of ice so your smoothie gets cold. You could also add protein powder or chia seeds for some extra protein. Simply place all ingredients in a freezer zip bag and place in the freezer. I had them in the freezer for the week and the items kept well. When you’re ready to blend, add about 10 oz of almond milk (or your favorite dairy free substitute). I hope you enjoy!

Vegan Smoothie Freezer Packs

1 large handful of spinach

1 cup of blueberries

1 cup of strawberries, sliced

1 banana, broken into halves

Place in the freezer for future consumption. When ready to eat, break items up as best as possible and place into the blender with about 10 oz of almond milk. Blend for about 3-4 minutes or until items are smooth.

Vegan Breakfast Smoothie


Smoothies are a great way to get in a quick meal while sticking to healthy goals. This particular smoothie is one of my favorites for breakfast because it is a great source of protein that keeps me full until lunch. It’s nice too because it only requires 5 ingredients (or less) and blends up quickly. Cocoa powder is an added ingredient that you can leave out if you wish. My husband and I like the cocoa because hello, chocolate. This smoothie would even work great as a dessert, you can even leave out the chia seeds. I like to use almond butter for this recipe because of it’s high protein content and also because it has less fat than peanut butter, but any nut butter will work. Same with the almond milk – if you prefer soy or a different non-dairy milk feel free to use that as well. Another added step is to freeze your bananas. This removes needing to add ice to your smoothie to make it cold. I prefer this method because the consistency of a frozen banana is better to me than using crushed ice. Just toss all of your ingredients into a blender and enjoy!

Vegan Banana Breakfast Smoothie (for two!)

2 frozen medium banana – cut or broken into halves

3-4 Tbsp of almond butter

10 oz of almond milk

1/2 tsp unsweetened cocoa powder

1 Tbsp chia seeds

Add all items to your blender and blend for 2-3 minutes. Serve immediately.

Vegan Animal Style Fries


If you live in California, I’m going to assume that you’ve had In n Out, because let’s face it, it’s a West coast staple (or at least it should be). With fresh ingredients and a classic menu it’s a favorite among meat eaters and vegetarians alike (or maybe just me? LOL). Being a vegetarian means I no longer order their burgers, but occasionally I would order their grilled cheese or a side of animal style fries. Eating as a vegan makes this impossible, so what’s the best solution? Making them at home of course! This recipe is so easy and tastes almost exactly like the original. Caramelized onions, melted (dairy-free) cheese and (vegan) thousand island dressings on top of a pile of crispy french fries – it doesn’t get better than that. Make these when you’re craving something salty and comforting. We paired them with some Beyond Meat sloppy joes for a meal that was as tasty as it was filling.

One of the best parts of this recipe is the caramelized onions. This is a step that is not to be rushed, though. When caramelizing onions you want to cook them low and slow so that you don’t end up with burnt crispy onions. A little bit of crisp is fine, but burning is never okay. Start the onions when you start the fries. For this recipe, I used a bag of frozen fries from Alexia (love this brand), but you could always get fancy with it and make your own fries as well. Alexia’s Yukon Gold fries were a perfect match to In n Out’s fries in my opinion and were an easy swap to get these babies cooked and into my tummy as fast as possible. You could also make your own thousand island dressing using vegan mayo, but again, I wanted this particular instance to be as quick as possible (I was really hungry, okay!)

It’s always exciting when I can make a copycat recipe of a favorite food from my meat-eating or dairy eating days. I’m currently trying to stay away from dairy products and I am about 2 and a half weeks in. My tummy seriously feels so much better! I don’t think I realized what an adverse affect dairy was having on my insides. This recipe is a great example of how we can survive without cheese, even when we think we can’t. Let me know if you make these fries and if you think they’re close to the original. I’m super happy with how they turned out and I can’t wait to make them again!

Vegan Animal Style Fries

1 bag of Alexia Yukon Gold french fries, or similar, or make your own

Daiya non-dairy cheddar slices, 1 slice per serving

Follow Your Heart vegan thousand island, or similar, or make your own

1 yellow onion, diced

Make your french fries according to the package directions. While the fries are cooking, cook the onion in about 1 Tbsp of heated olive oil (or oil of your choice). Cook the onions slowly over medium heat stirring frequently. You want these to brown slowly to get the best flavor, it will take about 15-20 minutes. Once the fries and the onions are complete, remove the fries from the oven and place desired serving on a microwave safe plate (you could also do this next step in the oven if you prefer). Place one slice of the Daiya non-dairy cheddar on top and microwave for about 25 seconds or until the slice is melted onto the fries. Top with caramelized onions and desired amount of thousand island dressing. Now eat them as slowly as possible to savor every last bit of yummy goodness. Enjoy!

Salad in a Jar Meal Prep


Meal prepping is a great way to save money but it’s also helpful in sticking to healthy eating goals. Personally, I am far more likely to stay eating healthy if I have food that is already prepared making it easier to make good decisions. One of my favorite ways to meal prep for lunches at work are salads in mason jars. I had seen posts on Pinterest for them here and there and eventually thought I would try my hand at my own mixtures. They are quick and easy to make, and last much longer than a salad put into a plastic container. The larger mason jars also make it so that you have a good sized portion so that you don’t get hungry or tempted to snack later in the day.

This particular salad recipe is one of my new favorites, but you can make any sort of combination you want with salads in a jar. The main trick is to make sure that all of your wettest items are stacked towards the bottom. This keeps the items that you want to stay fresh from getting soggy. In each case, you always want to have your dressing at the bottom of the jar. This keeps it from getting mixed up with other ingredients like your fresh greens. The items you place on top of the dressing should be more solid resilient vegetables that can stand up to a little bit of moisture. For example, this salad has raw broccoli stacked on top of the dressing,and then blueberries on top of that. I did not want to mix the beets with the dressing since the liquids of each would mix together. The way it’s layered here gave the broccoli and berries a tasty dressing without making them soft or soggy. Greens always get placed at the top of the jar, or furthest away from the wettest ingredients, to keep them fresh. I hope you enjoy this salad recipe. Let me know in the comments below if you have any mixtures that you like to put into jars for the week!

Blueberry Broccoli Salad in a Jar

Arrange the ingredients in this order per jar. If you’d like to swap any items feel free, just remember the stacking rule!

1-2 Tbsp of dressing per jar

1 handful of raw broccoli florets, chopped

1 handful of fresh blueberries

Approx. 1/2 cup of canned shoe string beets (I used one can across 3 jars)

Approx. 1/2 cup garbanzo beans, rinsed and drained (again, 1 can across 3 jars)

1 large handful of fresh baby spinach (stuffed into the top of the jar)

Keep in the refrigerator for up to 3-4 days. Dump jar into a bowl or plate and enjoy!