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 This Vegan Miso Soup can be enjoyed all year long as a starter or a complete meal. It’s light, healthy, and packed with umami flavors. It requires 5 ingredients and will be on your table in 15 minutes! 

If you’re looking for fast, simple and delicious, then you need to make this Vegan Miso Soup tonight! You might even have all the ingredients in your kitchen now. You’ll need Water, Nori, Tofu, Green Onions, and Miso Paste. That’s it!

What is Miso Soup?

It’s a traditional Japanese soup with a briny broth made from fish flakes and kombu (seaweed) as a base. Then miso paste is dissolved into the broth for a rich umami flavor. Typically, it contains cubed tofu and green onions too.

What Kind of Miso Paste Should I Use?

There are three common varieties to choose from – Red Miso, Yellow Miso, and White Miso. The red miso is fermented the longest and has a deep flavor, but personally, I think it’s a little overpowering and salty tasting.

Yellow miso is fermented for about a year and has a milder flavor. It’s slightly sweeter than the red miso and less salty.

The white miso is the lightest and sweetest of them all, and it’s fermented for just a few weeks. I usually stick with white or yellow for miso soup, but I used white for the soup in the photos.

Miso is great to have on hand and it can be used for a variety of recipes like Dressing, Marinades, Sauces, Broths, Casseroles, and more. You can bring out the ‘cheesy” flavor in Vegan Mac n Cheese, or amp up a Veggie Stir Fry Recipe in a flash. A little bit goes a long way.

What Kind of Seaweed is Best to use?

The most commonly used seaweed is Kombu and Wakame, but I use Nori because I usually have it on hand. You can use any type of seaweed that you prefer.

If you don’t like the taste of seaweed, you can omit it altogether. For extra broth flavor, you can substitute ½ the water with low-sodium vegetable broth or add a dash of tamari.

How to Make Vegan Miso Soup

(Full ingredient amounts in recipe card below)

• Bring water to a boil over high heat then reduce heat to a gentle simmer. Break up nori into a few pieces and add to water. Simmer for a few minutes until it breaks down.
• Remove from heat and pour broth through a mesh strainer into another pot or large heat-safe bowl. Return strained broth to the pot and return to the stovetop over medium heat.
• Add tofu and green onions. Bring to a gentle simmer for a few minutes to warm tofu throughout. Remove from heat.
• Place a mesh strainer over the pot and add the miso paste. Dissolve using a spoon or spatula.

Make it Soy Free

Absolutely! You can use Chickpea Miso Instead of soy-based paste and replace the tofu with chickpeas, sautéed mushrooms, or fresh-chopped spinach.

Serving Ideas

For a starter or a light meal, you can enjoy the soup on its own, or serve it with rice and steamed edamame pods for a filling meal. It goes really well with vegan sushi too!

More Quick Recipes to Enjoy

• Vegan Crab Bites
• Vegan Jackfruit Tacos
• Vegan Alfredo Sauce
• Spicy Udon Noodle Soup

I Love to hear from you

If you make this recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

Recipe

March 24, 2015 · Natalie 28 Comments

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Kohlrabi And Potato Bake With Basil Sauce

Kohlrabi And Potato Bake With Basil Sauce is a very healthy and delicious way of incorporating this beautiful vegetable into your diet. Since I moved to Ireland I hadn’t noticed it being sold in any of the big shops across Dublin, therefore, I was even more delighted to find them on sale in one of the Asian markets. So far I used to believe that this vegetable was only consumed in Germanic countries, consequently, I was surprised to learn that it’s also popular in North India and Bangladesh.

The word kohlrabi is German for “cabbage turnip” (kohl as in coleslaw, and rübe for turnip) though kohlrabi is not a root vegetable at all. It’s a brassica—like cabbage, broccoli, and cauliflower—and those cute bulbous shapes grow above ground, not below.

If you can’t find kohlrabi or just like a good bake as much as I do, you might want to check out this Vegan Shepherd Pie Recipe, too.

How to use Kohlrabi

Kohlrabi tastes somewhat like a broccoli stem, although a bit more palatable and often softer, it can even take the consistency of an apple at times. While the roots/stems are often used in salads in a similar way as carrots or broccoli, the leaves are typically interchanged for kale or spinach. You can consume Kohlrabi raw, cooked or baked, whichever you fancy most, my favourite recipe is definitely this Kohlrabi And Potato Bake With Basil Sauce.

Some countries even use kohlrabi as food for their livestock, as it is packed with beneficial nutrients and grows relatively easily in certain climates.

Health Benefits Of Kohlrabi

Kohlrabi is full of nutrients and minerals like copper, potassium, manganese, iron and calcium, as well as vitamins, such as vitamin C, B-complex vitamins, vitamin A and vitamin K.

Along with that, kohlrabi is high in dietary fibre and antioxidant compounds which aid digestive health and weight loss.

It is low in calories and the fibre makes us feel full, so even if the volume of food consumed isn’t that great, we resist the urge to snack between meals or overeat.

Your turn

What about you, have you ever had kohlrabi before and how do you like to prepare them? I’m looking forward to finding out in the comments. 🙂

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Enjoy 🙂

• ¹⁄₂
  
  lb whole wheat spaghetti
  
• 5
  
  ounces vegan chicken, cubed (two pieces, can use more)
  
• 2
  
  medium red bell peppers, chopped
  
• 2
  
  cups fresh portabella mushrooms, cubes
  
• 8
  
  ounces frozen chopped broccoli
  
• 2
  
  cups vegetable broth
  
• 4
  
  ounces vegan cream cheese
  
• ¹⁄₄
  
  cup flour
  
• 3
  
  tablespoons nutritional yeast
  
• 1
  
  tablespoon olive oil
  

directions

• Cook spaghetti until al dente and drain.
• While spaghetti is cooking, saute the veggies and vegan chik’n in olive oil until tender.
• While veggies are cooking bring broth to a boil, wisk in flour (I usually turn the flour into a slurry first to avoid lumps) add the vegan cream cheese and nutrional yeast. Stir and heat throughly. Salt and pepper to taste.
• When everything is all cooked, stir everything together and pack into a greased 9×9 pan.
• Bake for 25 minutes.
• Let cool for 5-10 minutes to set up.
• Enjoy with some garlic bread!

This simple Vegan Strawberry Shortcake is made with cream biscuits, fresh strawberries, and coconut whipped cream for an easy springtime dessert.

Growing up strawberry shortcake was among my favorite desserts, just behind angel food cake (and friends, I am working on veganizing that recipe as we speak) and fruit pizza (yeah, and I’ll get on that too). The sweet and the creamy and the buttery biscuit flavors. So good! As an adult, however, I don’t often think about this delightful dessert.

And then the strawberries start peaking out of the ground.

In case you don’t know, Oregon makes some of the best strawberries. Every year in mid-June, I pack the kids up in the car and head to Sauvie Island where we spend several hours out in the fields strawberry picking. I should say, I spend several hours out in the fields strawberry picking. The kids spend several hours out in the fields eating strawberries. But strawberry-stained and all, it’s one of my favorite early summer traditions. Fresh strawberries everywhere!

And what is the first thing I do with my fresh batch of strawberries?

Make vegan Strawberry Shortcake, of course!

Recommended Ingredients & Equipment

This vegan strawberry shortcake is made with a simple coconut cream biscuit then filled with fresh Oregon strawberries, and coconut whipped cream for a refreshing and delightful late spring/early summer dessert that satisfies the tastebuds and warms the spirit as it brings another reminder that spring has sprung.

Here is everything you need.

Recommended Equipment

For this recipe, you will need a rolling pin, 4″ circle cutter, a baking sheet, mixing bowls, handheld mixer, and basic kitchen utensils.

You may also find a pastry cutter to be helpful for your biscuit. (<

Check out the full list of my recommended kitchen tools and gadgets.

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How to Make Vegan Strawberry Shortcake

Good news, friends. Strawberry Shortcakes are among the easiest desserts to make. It’s a matter of throwing together a buttery biscuit, macerating the strawberries, and whipping up a batch of coconut whipped cream.

Step One – Macerate the Strawberries

Macerating strawberries is a method of letting the berries sit in a fine coating of granulated sugar. The process of adding sugar enhances their natural sweetness and flavor as well as creates a thin berry syrup that, when cooked, becomes thick and compote-like. This method is used in most fruit pies, crisps, and cobblers.

Disclosure: This post may contain affiliate links.

To macerate the berries, simply sprinkle ¼ cup of sugar over the top. Gently toss to coat and let the berries sit for at least 30 minutes (longer is fine) until the juices have been released into a light berry syrup. For this recipe, I also add cornstarch along with the sugar to help thicken the syrup when baking.

Step Two – Make the Shortbread

To make the biscuit, stir together flour, baking powder, sugar, and salt in a bowl. Fold in the coconut milk until the dough is evenly hydrated. Turn the dough out onto a floured surface, sprinkled a little more flour on top, then roll dough to about ½” thick.

Using a 4″ circle cutter, cut out 12 circles. Place 6 biscuits on parchment paper and brush with nondairy milk. Stack the remaining 6 biscuits on top so that each biscuit is two-high. Bake the biscuits for 20-25 minutes until golden brown. Remove from oven, remove tops, and let cool.

Step Three – Make the Coconut Whipped Cream

To make coconut whipped cream, whip up coconut solids with a handheld mixer. Add powdered sugar and vanilla extract and whipped until the coconut cream is similar in texture to whipped cream.

Step Four – Assemble the Strawberry Shortcakes

With all your components made, you can now assemble the shortcakes. Start by layering a spoonful of coconut whipped cream and sliced strawberries on the bottom layer of each biscuit. Top with 2nd biscuit and a dollop of whipped cream and a few strawberry slices. Serve immediately.

Serving and Storing

Serving

Once assembled, this vegan dessert should be served immediately.

Storing

Store leftovers separately. Leftover biscuits can be stored in an airtight container at room temperature for up to 4 days. Store strawberries and coconut whipped cream in the refrigerator for 2 days.

Make in Advance

If you want to prepare this strawberry shortcake in advance but don’t want soggy biscuits, you can prepare the strawberries and biscuits separately.

Once out of the oven, let the biscuit cool completely before storing them at room temperature. The fruit can be covered and stored in the refrigerator. This can be done up to 1 day in advance.

When ready to serve, whip up the whipped cream and assemble the shortbread according to the instructions below.

More Vegan Strawberry Recipes

• Vegan Strawberry Ice Cream
• Homemade Strawberry Jam
• Strawberry Mint Quinoa Salad
• Spinach Strawberry Salad

Vegan Strawberry Shortcake

This simple Vegan Strawberry Shortcake is made with cream biscuits, fresh strawberries, and coconut whipped cream for an easy springtime dessert.

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Calories: 249kcal

Ingredients

Coconut Whipped Cream

• 2 can full fat coconut, solids only
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.

• Stir together the strawberries with 2 tablespoons granulated sugar and refrigerate for at least 1 hour to let the strawberries release some of their juices.

• Meanwhile, make the cream biscuits. Stir together flour, baking powder, sugar, and salt in a bowl. Fold in the coconut milk until the dough is evenly hydrated. Turn the dough out onto a floured surface, sprinkled a little more flour on top, then roll dough to about ½” thick.

• Using a 4″ circle cutter, cut out 12 circles. You can combine scraps and re-roll if needed.

• Place 6 biscuits on parchment paper, brush with nondairy milk. Stack the remaining 6 biscuits on top so that each biscuit is two-high. Bake biscuits for 20-25 minutes until golden brown. Remove from oven, remove tops, and let cool.

• To make coconut whipped cream, whip up coconut solids with a handheld mixer. Add powdered sugar and vanilla extract and whipped until the coconut cream is similar in texture to whipped cream.

• Assemble the shortcakes by layering a spoonful of coconut whipped cream and sliced strawberries on the bottom layer of each biscuit. Top with 2nd biscuit and a dollop of whipped cream and a few strawberry slices.

• Serve immediately.

Notes

Serving and Storing – Once assembled, this vegan dessert should be served immediately. Store leftovers separately. Leftover biscuits can be stored in an airtight container at room temperature for up to 4 days. Store strawberries and coconut whipped cream in the refrigerator for 2 days.

Make in Advance- If you want to prepare this strawberry shortcake in advance but don’t want soggy biscuits, you can prepare the strawberries and biscuits separately. Once out of the oven, let the biscuit cool completely before storing them at room temperature. The fruit can be covered and stored in the refrigerator. This can be done up to 1 day in advance. When ready to serve, whip up the whipped cream and assemble the shortbread according to the instructions below.

Nutrition

Calories: 249kcal | Carbohydrates: 56g | Protein: 4g | Sodium: 197mg | Potassium: 320mg | Fiber: 2g | Sugar: 22g | Vitamin C: 28.2mg | Calcium: 101mg | Iron: 2.3mg

If you give this recipe recipe a try, snap a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!