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Vegan Lentil Soup

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Ingredients

• 1 tablespoon olive oil

• 1 large onion, diced

• 3 garlic cloves, minced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 1 cup red lentils, rinsed

• 1 can (14 oz) diced tomatoes

• 6 cups vegetable broth

• 1 teaspoon ground cumin

• 1 teaspoon turmeric

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon ground coriander

• 1/4 teaspoon red pepper flakes (optional for heat)

• 2 cups fresh spinach or kale

• Juice of 1 lemon

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Base:

• Heat the olive oil in a large pot over medium heat.

• Add the onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened and fragrant.

2. Add Spices and Lentils:

• Stir in cumin, turmeric, smoked paprika, ground coriander, and red pepper flakes. Cook for 1 minute to release the flavours.

• Add the rinsed red lentils and mix well to coat with the spices.

3. Simmer the Soup:

• Pour in the diced tomatoes and vegetable broth. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 25–30 minutes, stirring occasionally, until the lentils are tender.

4. Add Greens and Lemon Juice:

• Stir in the spinach or kale and cook for an additional 5 minutes until wilted.

• Add the lemon juice and season with salt and pepper to taste.

5. Serve and Garnish:

• Ladle the soup into bowls. Garnish with chopped fresh parsley and, if desired, a sprinkle of red pepper flakes.

• Serve with crusty bread for dipping.

Enjoy your hearty, flavourful vegan lentil soup! 

Let me know how it turns out!

For more recipes, check out my Recipe eBooks HERE

Vegan Quinoa Bowl with Roasted Vegetables and Tahini Sauce

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Ingredients

For the Bowl:

• 1 cup quinoa

• 2 cups vegetable broth or water

• 1 large zucchini, sliced

• 1 bell pepper (any color), cut into strips

• 2 carrots, peeled and sliced

• 1 red onion, sliced

• 1 cup cherry tomatoes

• 1 avocado, sliced

• 2 tablespoons olive oil

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• Salt and pepper to taste

For the Tahini Sauce:

• 3 tablespoons tahini

• Juice of 1 lemon

• 1 clove garlic, minced

• 2–3 tablespoons water (to thin the sauce)

• 1 teaspoon maple syrup (optional for sweetness)

• Pinch of salt

For Garnish:

• Fresh parsley or cilantro, chopped

• Sesame seeds or hemp seeds

Instructions

1. Prepare the Quinoa:

• Rinse the quinoa under cold water.

• In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside.

2. Roast the Vegetables:

• Preheat your oven to 400°F (200°C).

• Place zucchini, bell pepper, carrots, red onion, and cherry tomatoes on a baking sheet.

• Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss to coat evenly.

• Roast for 20–25 minutes, stirring halfway, until the vegetables are tender and slightly caramelized.

3. Make the Tahini Sauce:

• In a small bowl, whisk together tahini, lemon juice, minced garlic, and a pinch of salt. Add water gradually until the sauce reaches your desired consistency. For a touch of sweetness, stir in maple syrup.

4. Assemble the Bowl:

• Divide the cooked quinoa into serving bowls.

• Top with the roasted vegetables and sliced avocado.

• Drizzle generously with the tahini sauce.

5. Garnish and Serve:

• Sprinkle with fresh parsley or cilantro and sesame seeds. Serve warm or at room temperature.

Enjoy your vibrant and healthy vegan meal! 

Let me know how it turns out!

For more recipes, check out my Recipe eBooks HERE

Roasted Butternut Squash Risotto with Crispy Sage and Pine Nuts

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Ingredients

For the Risotto:

• 1 medium butternut squash, peeled, seeded, and cut into cubes
• 2 tbsp olive oil, divided
• Salt and pepper to taste
• 1 1/2 cups Arborio rice
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth (kept warm)
• 1/2 cup dry white wine (optional)
• 1/2 cup coconut milk or almond milk (for creaminess)
• 1/4 cup nutritional yeast (for cheesy flavor)
• 1 tbsp fresh thyme leaves (optional)
• 1 tbsp lemon juice (optional for brightness)

For the Crispy Sage:

• 10-12 fresh sage leaves
• 1 tbsp olive oil

For Garnish:

• 1/4 cup toasted pine nuts
• Freshly ground black pepper
• Fresh thyme leaves or chopped parsley (optional)

Instructions

Step 1: Roast the Butternut Squash

1. Preheat your oven to 400°F (200°C).
2. Toss the butternut squash cubes in 1 tablespoon of olive oil, salt, and pepper.
3. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and slightly caramelised. Set aside.

Step 2: Prepare the Risotto

1. In a large saucepan or skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
2. Add the chopped onion and cook for 3-4 minutes, until softened.
3. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the Arborio rice and cook for 2 minutes, allowing the rice to lightly toast.
5. Pour in the white wine (if using) and let it absorb into the rice.
6. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently and letting the liquid absorb before adding more. This process should take about 20 minutes.
7. Once the rice is creamy and cooked to your desired texture, stir in the roasted butternut squash, coconut milk, nutritional yeast, thyme, and lemon juice. Adjust seasoning with salt and pepper.

Step 3: Make the Crispy Sage

1. In a small skillet, heat the olive oil over medium heat.
2. Add the sage leaves and fry them for about 1-2 minutes, or until crispy. Be careful not to burn them.
3. Remove the leaves from the pan and place them on a paper towel to drain any excess oil.

Step 4: Assemble the Dish

1. Spoon the creamy risotto onto plates, and top with the crispy sage leaves and toasted pine nuts.
2. Garnish with freshly ground black pepper and a sprinkle of fresh thyme or parsley.

Tips for Serving

• Pair with a fresh, light salad, such as arugula with lemon vinaigrette, to balance the richness of the risotto.
• For dessert, consider a chocolate avocado mousse or vegan cheesecake to complete the meal.

For more Vegan ideas click HERE