vegan dinner

Easy Peasy Vegan Soups

Whether it is cold outside, you are under the weather or you just feel like a comforting bowl of soup, these recipes are almost as easy as opening a can, but taste so much better! Having a supply of pre-made up stocks like veggie or mushroom and some frozen, fresh or canned vegetables make these recipes quick, easy and delicious.

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Tomato Soup (makes 4 servings)
- 1 14 oz can of diced tomatoes
- 1 small onion diced
- 1 C of your fav nut milk (unsweetened)
- 1-2 cloves garlic, diced small
- 1 Tbsp olive oil
- a few leaves of fresh basil (optional)
- salt and pepper

- Heat the olive oil up in a medium saucepan and add onion. Cook over medium heat for about 5 minutes or until soft. Add garlic and cook for another 1-2 minutes.
- Add the remainder of the ingredients and cook until heated through.
- Use an immersion blender and blend until smooth, or add to a blender and blend until smooth (be careful as the soup will be hot)
- Top with torn basil leaves if using and season with additional salt & pepper if needed.

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Mushroom Soup (makes about 4 servings)

- 4 C of sliced mushrooms (whatever type you like)
- 1 small onion, diced small
- 2 cloves garlic, diced small
- 1 container (3 cups) of mushroom stock (or veggie)
- 1 C of nut milk
- 2 Tbsp of flour
- 1 Tbsp olive oil
- 1 tsp each: thyme, tarragon, salt, pepper

- Heat up oil in a large saucepan over medium high heat, and add onion and mushrooms. Cook for about 5 minutes. Add garlic and cook for another 2 minutes.
- Add thyme, tarragon, salt, pepper and flour and stir until flour is incorporated-about 1-2 minutes.
- Add stock, bring to a boil and cook for about 7 minutes, then add milk and cook for another 2-3 minutes.
- Using an immersion blender, blend until it is the consistency you prefer. You can also use a blender but be very careful as the soup will be hot!

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Cauliflower/Broccoli Soup (makes about 4 servings)

- 3 C cauliflower, chopped stems and florets
- 2 C broccoli, chopped stems and florets
- 1 small onion, diced
- 1 carrot, diced
- 2 cloves garlic, diced
- 1 container (about 3 C) of vegetable broth
- 1 C nut milk
- 1/3 C nutritional yeast
- 1 Tbsp olive oil
- 1 Tbsp flour
- 1 tsp each: thyme, salt and pepper

- Heat up oil in a large saucepan over medium heat, and add onion. Cook for about 5 minutes. Then add garlic and cook for another 2 minutes.
- Add cauliflower, broccoli and carrot. Cook for about 5-7 minutes.
- Add flour, thyme, nutritional yeast, salt and pepper and stir until flour is incorporated. Then add broth and milk, bring to a boil, then reduce to a simmer and cook covered for about 10 minutes or until veggies are tender.
- Use an immersion blender to blend half the soup, leaving some chunky for texture. You can also blend half in a blender, being careful as the soup will be very hot!

- You can replace fresh veggies with frozen. Just reduce your cooking time by at least half.

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Leek Soup (makes about 4 servings)

- 3-4 big leeks, clean and slice (use only white and pale green parts)
- 1 each: large onion, large carrot, celery stalk, large potato, all chopped
- 2 Tbsp of Olive oil (or vegan butter)
- 4 C of veggie broth
- 1 C of white wine or water
- 1 bay leaf, 1 tsp each: thyme, salt & pepper


- Heat oil or butter over medium heat and add leeks, onion, carrots, celery and cook for about 10 minutes, stirring.
- Add broth and wine or water, bay leaf, thyme, salt & pepper and cook over medium heat for about 20-25 minutes. Remove bay leaf.
- Using an immersion blender, blend until it is the consistency you prefer. You can also use a blender but be very careful as the soup will be hot!


Cold Gazpacho Soup (makes about 4 servings)

- 1 large can canned tomatoes with juice
- 1 each: cucumber, red pepper and onion, chopped
- 1 C of tomato juice
- 3 garlic cloves, chopped
- 2 Tbsp of herbs (fresh or dried) thyme, parsley, chives and/or tarragon
- ¼ C red wine vinegar
- 1 tsp cayenne pepper – or a small chopped fresh hot pepper
- ¼ cup each: olive oil and lemon juice

- Put 3/4 of everything  into a blender and blend smooth, then add the rest and blend just a little to keep some chunky. Add salt and pepper to taste. Put in fridge and cool for at least an hour.

- Top with chopped chives and vegan sour cream if you like.
- Switch up veggies - celery, zucchini, green pepper, radish, etc.

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Tortellini Soup (makes about 4 servings)

- 1 Tbsp oil
- 2 carrots, chopped
- 1 large onion, chopped
- 1 medium zucchini, chopped
- 2-3 tomatoes, chopped
- 1 C chopped spinach
- 1 C spinach prepared fresh tortellini
- 4 C of vegetable broth
- 4 cloves garlic, minced
- 1 tsp each: rosemary, oregano, thyme, salt and pepper
- 1 Tbsp red or white wine vinegar
- Vegan Parmesan cheese (optional)

- Add oil to a large pot on medium high heat. Add all ingredients except vinegar and spinach. Bring to a boil and reduce heat to medium and simmer 8-10 minutes.
- Take off heat and add spinach and vinegar and top with Parmesan cheese if using.

- Add whatever veggies you like (broccoli, cauliflower, kale-chop small)


Black Bean Soup (makes about 4 servings)

- 1 Tbsp olive oil
- 1 each: small onion, celery stock, large carrot, chopped
- 3 cloves garlic, chopped
- 2 Tbsp each: of Chili Powder and Cumin
- 4 C veggie broth
- 2 large cans of black beans, drained and rinsed
- 1 large can diced tomatoes
- 1 C frozen or canned corn
- 1 tsp salt & pepper


- Heat up oil in a large saucepan over medium heat and add onion, celery and carrots, cook for about 5 minutes.
- Add garlic, spices and salt and pepper, cook for 2 minutes.
- Add broth, 1 can of beans and tomatoes and cook for 10-15 minutes. Then blend with an immersion blender or food processor. If it is too thick add a bit more broth.
- Add last can of beans and corn and heat for 3-4 minutes.

- Top with fresh cilantro or diced avocado.

Easy Ways to Veganize Your Christmas Dinner


What if Christmas doesn't come from a store. What if Christmas, perhaps, means a little bit more. - Dr Seuss

Holidays are not about the presents, decorations or the food. They are about spending time with those you love, and your family and friends will love you no matter what you serve for a holiday meal! So why not start a new tradition? A vegan Christmas Dinner. It is delicious, healthy, easy and not a single animal will be killed in the process!!

I am going to show you easy changes for each part of a traditional meal.


Appetizers and starters are so easy when it comes to vegan based options. Here are some great ideas for home made recipes, but serving simple treats like fresh veggies with hummus or tortillas and salsa will be loved by all your guests.

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Turkey or Roast Beef:

  • There are so many ready-made options in the stores today. Gardein is one I use and it is so easy and delicious. For real convenience, you can even buy it with the stuffing and gravy included. Other brands include: Beyond Meat, Tofurky, Yves, Trader Joe’s, and many others.

  • If you would like to serve home-made options, try my Stuffed Portobello Mushrooms or my Stuffed Pepper recipes here. There are also thousands of other recipe ideas all over the internet.


Side Dishes:

  • Mashed potatoes are easy to prepare without animal products. Use either vegan butter or olive oil in place of butter. Adding roasted garlic or fresh herbs like Rosemary or Thyme is another great flavor booster.

  • All of your veggie dishes can easy be made using vegan butters, oils and fresh herbs. Your friends and family won’t taste any difference! Here are some easy recipes that include all of the traditional fav’s along with some new ones to try.

  • Stuffing is another dish that tastes even better when you take out all the animal products. Replacing meat broths with veggie or mushroom broth is easy and add loads of veggies, herbs and vegan butter or oil. Here is my favorite recipe, but the great thing about stuffing is you can add just about anything you like.

  • Gravy may seem like a difficult thing to make without using animal products but it is so easy and tastes even better than the traditional gravies. You can either make it yourself or many stores offer Vegan Gravy options. If you prefer a home made version here is a great recipe that I make myself.

    - 2 C of chopped fine mushrooms – any type you like
    -  2 cloves of garlic, diced small 
    -  ½ onion diced small
    -  2 C of mushroom stock (or vegetable stock)
    -  ¼ C of AP flour
    -  2 Tbsp of oil (or vegan butter)
    -  1 tsp each: salt, pepper and thyme (dried-if using fresh use triple the amount)

    -  Heat up the oil or butter over medium high heat in a large saucepan.
    -  Add mushrooms, onion and garlic and sauté for 4-5 minutes (or until soft).
    -  Add flour, salt, pepper and thyme. Cook for 1 minute.
    -  Slowly whisk in stock and cook for about 2-3 minutes (until it thickens).

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Vegan desserts have come a long way! You can now buy just about any type of dessert made without animal products. Here are some of my personal favorite recipes and pre-made products that will put the delicious finishing touch on your meal.

After putting together your first Vegan Christmas dinner, you will see how simple and delicious it is. Your health, the planet and especially the animals will thank you!

Remember if your store doesn’t carry vegan items, always ask them for it. Our food dollars control what is offered.

Some quick and Easy Plant-Based Dinners

I have the luxury of working from home and I live on a farm where I grow all of my own food, but I know that a lot of people don’t live like this. So for anyone who is in a hurry to put dinner on the table for their family or for themselves I have put together some quick and easy recipes.


Easy Pesto Pasta (Makes 4 servings)

- 1 C of basil leaves
- 2 cloves of garlic
- 1/4 C of nuts (I use walnuts)
- 2 Tbsp of olive oil
- a pinch of salt and pepper and a squeeze of lemon juice
- 1 tsp of nutritional yeast (optional)

- 4 servings of whatever type of pasta you like

- Put all of your ingredients (except pasta lol) in a blender or food processor and blend. If it seems to thick, you can add small amounts of water or more olive oil.
- Cook your pasta according to the instructions. Keep 1/2 cup of the cooking liquid. Drain and add the pesto and reserved water to your pasta.

- Add chopped fresh veggies like cherry tomatoes, spinach or roasted peppers.
- Add zucchini “meat” balls (recipe below).

Zucchini “Meat” Balls (Makes 4 servings)

- 1 C of shredded zucchini (squeeze out as much of the liquid as you can)
- 1/2 C of thawed frozen corn
- 1/4 C of finely chopped onion (whatever you have on hand)
- 1/4 C each of flour and corn meal
- 1 Tbsp Nutritional yeast (optional) AND 1 Tbsp of nut milk
- 1/2 tsp each: salt, pepper, ground nutmeg and garlic powder
- about 3 Tbsp olive oil for frying


- Mix all of the ingredients together in a bowl. If the mixture seems to dry add a small amount of nut milk. If it seems to wet add a small amount of corn meal or flour.
- Form the mixture into balls (you can refrigerate at this point to cook later).
- Heat the oil in a large pan over medium high heat.
- Cook and turn the balls until they are golden brown. Remove and place on a paper towel.


Easy Vegetable Pho (Makes about 4 servings)

- 2 large containers (about 6 cups) of Vegan Pho broth**
- 3 cups of any type of frozen vegetables
- 1 cup bean sprouts
- 4 servings of thin rice noodles (about 1/2 package)
- 1/3 cup of each: fresh torn basil, chopped cilantro and fresh mint
- 1 lime cut into quarters
- peanuts, sliced hot peppers and hot sauce (optional)

- Heat up your broth in a large pot over medium high heat.
- Add your rice noodles and cook for 2-3 minutes.
- Add your frozen vegetables and cook for 2-3 minutes.
- Take off the heat and add your sprouts, basil, cilantro and mint.
- Serve and top with lime juice, additional soy sauce, hot sauce, sliced hot peppers and peanuts.

** If you can’t find Pho broth you can use vegetable or mushroom broth. Heat the broth up and add 1/4 cup of chopped onion, 1/4 cup of soy sauce, a couple of slices of ginger, 2-3 pieces of crushed garlic, a piece of star anise, 2-3 whole cloves and a piece or a pinch of cinnamon. Heat up and simmer for about 20 minutes, then strain and use in place of the broth above.

Soup for those cool days - Vegan French Onion

Who doesn’t love soup, especially during the cooler weather? This vegan French Onion soup is warm, comforting and really inexpensive to make! It uses simple ingredients that you probably already have, and it freezes well.

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Vegan French Onion Soup (Makes 6 servings)

- 5 cup of sliced onions*
- 3-4 cloves garlic, chopped fine
- 2 tsp each: dried thyme, salt, pepper
- 1 Tbsp sugar (or maple syrup)
- 2 Tbsp olive oil, plus 1 Tbsp vegan butter
- 3/4 C of wine (I used red but use what you like)
- 2 quarts mushroom or veggie broth
- 6 slices of thick toasted bread (I actually used bagel halves)
- 1 1/2 cups of non dairy cheese shreds

*use what ever type of onions you prefer and slice to the size you like.


- Heat the oil and butter in a large pot on medium heat, and add the onions, garlic, thyme, salt, pepper and sugar. Cook for about 45 minutes stirring often so they don’t stick.
- Add the wine and cook for about 10 minutes.
- Add the stock and cook for another 15-20 minutes. (If you are going to freeze, do so at this point)
- Transfer 1/6 of the soup to each of your oven proof dishes, add a slice of your toasted bread and top with 1/4 C of cheese.
- Place under the broiler and cook until the cheese is bubbly (about 4-5 minutes).
- Serve immediately and enjoy!