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Vegan Asparagus Risotto
A creamy velvety Vegan Asparagus Risotto with hints of lemon zest and rosemary. It’s the perfect, gluten-free recipe for any time, but especially for Spring.

I’m all about Spring. The redbuds, dogwoods and tulips are making the world beautiful, and inside my refrigerator, I have spindly seasonal stalks of asparagus waiting for something delicious to happen to them.

Like this Vegan Asparagus Risotto.

Lemon zest weaves through creamy grains of arborio rice and tender yet crunchy bits of asparagus. Rosemary adds a soupçon of je ne sais quoi. Or maybe it’s the white wine? Anyway, what it boils down to is, this is what heaven in a bowl would taste like.

Making a risotto is simple enough, but making the perfect risotto — now that’s an art. And it’s an art worth mastering, because when a risotto is perfectly made, it rewards you with rice that’s al dente yet creamy, and an overall texture that, according to some, is like a wave, and according to others, flows like molten lava.

You see? When a food inspires poetry, you know it’s not just food to fill your stomach; it’s food to appreciate.

If you love a delicious and healthy risotto, be sure to also check out this low-carb cauliflower risotto and this healthful vegan spinach risotto.

How to make the best vegan asparagus risotto

Making a good risotto starts with buying the right kind of rice. Arborio is the most commonly used variety. It’s a medium grain rice that’s starchy, which makes it a good choice for a dish like risotto. Because when cooked with a liquid, the rice will release its starch, creating a creamy cocoon to suspend itself in.

For that starch to be released, you need to toast your rice but not brown it. You also need to add the water in small installments, stirring and mixing after each addition, and checking to see how “done” your rice is. So when you’re making a risotto, the first rule would be to make sure you keep everything handy or, better still, prepped. If you’re looking for a dish to make while you catch up with email, do the dishes and finish up weeding, you probably should save the risotto recipe for another day.

There aren’t too many ingredients in a risotto, so building up flavor with everything you add is really important. This begins with a great vegetable stock. Make sure your stock is at a rolling boil and you are not adding it cold to the risotto. Besides the lemon zest and white wine, another flavor element in this risotto is rosemary (fresh is great, dry works too). I sub the traditional cream with cashew cream, and I stir in some vegan cashew parmesan for a knockout finishing touch.

What to serve with the asparagus risotto

I love to serve this risotto with roasted beets or with these turmeric roasted root vegetables.

You can also serve this Vegan Asparagus Risotto with a big, green salad.

I hope you are looking forward to two days of weekend fun and beautiful weather, wherever you are. If you make this recipe, be sure to let me know in the comments below or by taking a photo and posting it to Instagram with the tag @holycowvegan. I love to hear from you!

More tasty vegan risotto recipes

Vegan Asparagus Risotto

Vaishali · Holy Cow Vegan

A creamy velvety Vegan Asparagus Risotto with hints of lemon zest and rosemary. It’s the perfect, gluten-free recipe for any time, but especially for Spring.

Prep Time 15 minutes

Total Time 45 minutes

Course Main Course

Cuisine Italian, Soy-free

Servings 8 servings

Calories 263 kcal

Ingredients

1 cup onions (finely chopped. About two medium onions)

1 tablespoon extra virgin olive oil

1 ½ cups arborio rice

½ cup white wine

4-5 cups vegetable stock

1 large clove garlic (minced)

1 tablespoon fresh rosemary (or 1 teaspoon dry)

1 pound asparagus (tough ends trimmed, then cut into ½-inch bits)

2 tablespoon cashews

1 cup vegan parmesan cheese

Salt and ground black pepper to taste

Zest of 1 lemon

2 tablespoons parsley (chopped, for garnish)

Instructions

Blend the cashews with ½ cup of stock and set aside. Use cold or room temperature stock for this preferably.

Heat the oil. Add the onions and garlic, season with salt and ground black pepper and saute over low heat until the onions are translucent. Don’t let them brown.

Add the rice and continue to toast for a couple of minutes, again not letting it brown. Add the white wine and continue to cook, stirring, until there is no visible liquid.

Begin adding the hot stock, half a cup at a time, stirring after each addition. When most of the liquid has been absorbed, add another half cup.

Continue adding stock, until the rice is tender but has a slight bite to it. Before you add stock for the last time, add the asparagus and stir well, then add the stock and continue to cook. The risotto should be creamy and should flow slowly, not glom together.

Stir in half of the vegan cashew parmesan and the cashew cream. Season with salt and pepper as needed. Stir in parsley if using.

Serve hot.

Nutrition Information

Calories: 263kcalCarbohydrates: 39gProtein: 6gFat: 8gSodium: 473mgPotassium: 182mgFiber: 3gSugar: 3gVitamin A: 680IUVitamin C: 4.8mgCalcium: 20mgIron: 2.9mg

Tried this recipe?Let us know in the comments below!
About Vaishali

Hi! I’m Vaishali, a journalist turned food blogger. At Holy Cow Vegan I share easy, tasty recipes made with clean, wholesome ingredients that the entire family can enjoy.

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June 2, 2025
Easy Vegan Plum Cake – Natvia – 100% Natural Sweetener
Recipe by Lauren at Healthy n’ Happy

You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treat. Liked this recipe? SAVE it to your collection

Serves: 8 – 10

Cook: 35 minutes
½ cup (100g) vegan butter

½ cup (90g) Natvia

1 teaspoon (7mL) vanilla extract

1 teaspoon orange zest

1 cup (155g) plain all-purpose flour

2 ½ teaspoons baking powder

½ cup (130mL) soy milk or preferred non-dairy milk

7 firm plums, halved with seeds removed

Preheat oven to 180°C/355°F and grease and line a 20cm round cake tin with grease proof paper.

In the bowl of a stand mixer with the paddle attachment on, cream the vegan butter, Natvia, vanilla extract and orange zest until pale and creamy. About 1-2 minutes.

Sift in the flour and baking powder and gently mix in until it’s just incorporated. Add in the milk and mix again to combine. Pour cake batter into the prepared tin and arrange the plum halves around the cake, gently pushing each one in.

Bake in the preheated oven for 30-35 minutes or until the top is golden and a knife inserted into the middle comes out clean. Leave to cool completely in the tin before serving.

Store covered in the fridge for up to 4 days.
Carbs Pro Fats Energy KJ

14g 2.4g 6.1g 536

CAKE,

DINNER,

EASY,

HOT BAKES,

PLUM,

VEGAN
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June 2, 2025
Vegan Chocolate Peanut Butter Cups [RECIPE]
Last week I was jonesin’ for a chocolatey candy bar, like BADLY, but it was too late to go to the grocery store. In desperation, I went through all of my vegan cookbooks to find a super easy-to-whip-up sugary treat that called for ingredients I already had at home. Lo and behold, Alicia Silverstone’s The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet” target=”_blank”>The Kind Diet had the perfect recipe for my had-to-have-it-now craving: Chocolate Covered Peanut Butter Cups! BOOM!

I altered the recipe slightly as I had to sub out a few ingredients for ones that I had on hand, and I added some rice crispy cereal because it just felt right. 😉

Vegan Chocolate Peanut Butter Cups

Ingredients:

1/2 cup Earth Balance

3/4 cup crunchy peanut butter

3/4 cup graham cracker crumbs (I used animal cookies from Trader Joe’s)

1/4 cup coconut sugar

1 cup vegan chocolate chips

1/4 cup almond milk

1/3 cup chopped almonds

1/2 cup Trader Joe’s Crisp Rice cereal (for a crunchy fun factor)

Makes 12

Line your muffin tin with cupcake liners.

Melt your Earth Balance butter in a small pan over medium heat. Stir in the peanut butter, graham crackers, sugar and mix. Remove the mixture from the heat and evenly divide them into your cuppy liners.

Melt your chocolate and milk in a separate pan over medium heat. Spoon the chocolate evenly over the peanut butter mixture and top with chopped almonds. Let cool in fridge for 2 hours or freezer for 30 mins (if you’re impatient like I am). 😉 These are SOOOOOO good!

What’s your favorite easy-peasy dessert to make in a pinch?

About Sunny (Sunny’s Profile)

Longtime vegan, hardcore compassionate beauty junkie, serious cake aficionado, and lover of all things floofy and sparkly! If there’s something in particular you’d like me to review, drop me a line at Sunny@VeganBeautyReview.com.
You can also find me on Facebook, Instagram, Twitter, YouTube, and Google +.

Filed in: vegan food
Tags: Alicia Silverstone • dessert • healthy dessert • The Kind Diet • vegan dessert
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June 2, 2025
Vegan Cuban Bowl
Savor the essence of Cuba with our Cuban Vegan Bowls! Featuring sweet potato, plantain, and a medley of fresh veggies, it’s a guilt-free journey to Havana’s streets.

A friend told me about a restaurant that makes a lot of awesome vegan and vegetarian dishes. I wandered over there one afternoon and ordered their Cuban Bowl.

I took one bite, and I just went straight to wanderlusty-foodie heaven. Let’s just assume there is such a thing. It was so good, I had to recreate this delicious meal!
Reasons to Love This Vegan Bowl

Packed with vitamins and minerals from fresh vegetables, beans, and grains, offering a balanced and healthful meal.

Vegan Cuban Bowls combines sweet, savory, and spicy flavors.

The high fiber content from beans and rice provides a satisfying, full feeling.

I love that this vegan Cuban recipe is easy to customize. It’s easily adaptable to personal taste preferences and dietary needs.
Recipe Ingredients

Sweet Potato: The cubed red sweet potato adds a natural sweetness and a soft, comforting texture.

Plantain: A ripe plantain contributes a unique, sweet flavor and a satisfying, starchy component.

Black Beans: These add a hearty, earthy taste and are essential for the protein content.

Cumin: This spice is key for adding a warm, slightly spicy, and earthy flavor, typical in Cuban cuisine.

See the recipe card for full information on ingredients and quantities.
Variations

To enhance your Cuban Vegan Bowl, try these garnishes: fresh cilantro for an herby touch, lime zest for tang, thinly sliced jalapeños for spice, vegan sour cream for creaminess, and toasted sesame or pumpkin seeds for a crunchy, nutty finish.

How to Make Vegan Bowls

Step #1: Combine the tomatoes, cilantro, onion, jalapeño, and ⅛ teaspoon salt in a medium bowl. Toss well and set aside to let the flavors come together.

Step #2: Peel the plantain by drawing a sharp knife along the long ridges down the sides (there should be three or four), then peel off each side of the peel in sections. Slice the plantain crosswise on an angle into coins.

Step #3: Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the cubed sweet potato as well as the cumin and ½ teaspoon salt. Toss well, then turn the heat down to medium. Sauté until golden brown and fork-tender; 5-7 minutes. Transfer the cooked sweet potato to a bowl; tent with foil to keep warm.

Step #4: Add the remaining tablespoon of coconut oil to the pan and allow it to melt. Fry the plantain pieces until golden, about 1 or 2 minutes per side. Transfer to a paper towel-lined plate to drain.

Step #5: Warm the black beans in a small saucepan set over medium-low heat (or by microwave in a covered bowl).

Step #6: Assemble the bowls by dividing all of the ingredients equally between the four bowls in the following order: brown rice, black beans, sweet potatoes, plantains, avocado, and pico de gallo. Serve with lime wedges for squeezing.
Expert Tips

Choose a Very Ripe Plantain: Opt for a plantain that’s really ripe, with black skin. This ensures it’s sweet and not starchy, complementing the sweet potatoes and rice better.

Utilize Convenient Alternatives: Don’t hesitate to use canned black beans and microwaveable brown rice, especially brands like Trader Joe’s. It’s a great time-saver, and nobody will know the difference. Alternatively, you can take the time to cook your own beans and cook perfect white rice from scratch.

Opt for Pre-made Pico de Gallo: For a quick solution, grab pre-made Pico de Gallo from the refrigerated section of most grocery stores. It’s a great way to save time without compromising on flavor.

Avocado Tool for Efficiency: Use a 3-in-1 avocado peeler, slicer, and pitter tool to save time and make the process of preparing avocados easier and safer.
Frequently Asked Questions

Can I add other vegetables to the Cuban Vegan Bowl?

Absolutely! Feel free to incorporate additional vegetables like green bell peppers for sweetness, spinach for a green boost, or zucchini for extra texture. These can be sautéed and added with the sweet potatoes and plantains.

What other spices can I use in this recipe to enhance flavor?

To add more depth to the Cuban Vegan Bowl, consider incorporating spices like smoked paprika for a smoky flavor, garlic powder for extra savoriness, or a pinch of cayenne pepper for heat. A dash of ground coriander can also add a lemony, floral note.

Storage Info

To store the leftovers for your Cuban Vegan Bowl, place the components separately in airtight containers in the refrigerator; they will stay fresh for up to 4 days. While freezing is possible, it’s best for the rice and beans; sweet potatoes and plantains may become mushy.

Reheat in a microwave or on the stovetop. For the microwave, cover, and heat on high for 1-2 minutes, stirring halfway. On the stovetop, reheat over medium heat in a pan, adding a bit of water or oil to prevent drying out.
Print Recipe

For the Pico de Gallo

▢ 1 cup diced tomato

▢ 3 tablespoons chopped cilantro leaves

▢ 3 tablespoons finely chopped red onion

▢ 1 tbsp minced jalapeno

▢ 1/8 teaspoon salt

For the Vegan Cuban Bowls

▢ 2 tablespoons coconut oil – divided

▢ 2 cups sweet potato – cubed red sweet potato

▢ 1 tsp. cumin

▢ 1/2 tsp. salt

▢ 1 large ripe plantain

▢ 1 14.5 ounce can low sodium black beans – drained and rinsed

▢ 3 cups cooked brown rice

▢ 1 avocado – sliced

▢ Lime wedges

Combine the tomatoes, cilantro, onion, jalapeño, and ⅛ teaspoon salt in a medium bowl. Toss well and set aside to let the flavors come together.

Peel the plantain by drawing a sharp knife along the long ridges down the sides (there should be three or four), then peel off each side of the peel in sections. Slice the plantain crosswise on an angle into coins.

Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the cubed sweet potato as well as the cumin and ½ teaspoon salt. Toss well, then turn the heat down to medium. Sauté until golden brown and fork-tender; 5-7 minutes. Transfer the cooked sweet potato to a bowl; tent with foil to keep warm.

Add the remaining tablespoon of coconut oil to the pan and allow it to melt. Fry the plantain pieces until golden, about 1 or 2 minutes per side. Transfer to a paper towel-lined plate to drain.

Warm the black beans in a small saucepan set over medium-low heat (or by microwave in a covered bowl).

Assemble the bowls by dividing all of the ingredients equally between the four bowls in the following order: brown rice, black beans, sweet potatoes, plantains, avocado, and pico de gallo. Serve with lime wedges for squeezing.

To store the leftovers for your Cuban Vegan Bowl, place the components separately in airtight containers in the refrigerator; they will stay fresh for up to 4 days. While freezing is possible, it’s best for the rice and beans; sweet potatoes and plantains may become mushy.

Reheat in a microwave or on the stovetop. For the microwave, cover, and heat on high for 1-2 minutes, stirring halfway. On the stovetop, reheat over medium heat in a pan, adding a bit of water or oil to prevent drying out.

Serving: 1serving | Calories: 647kcal | Carbohydrates: 112g | Protein: 18g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 378mg | Potassium: 1789mg | Fiber: 22g | Sugar: 19g | Vitamin A: 27638IU | Vitamin C: 51mg | Calcium: 138mg | Iron: 6mg
Want more inspiration?

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About the Author

Linda

Hi, I’m Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you’ll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before. Bon Appétit! Bon Voyage!

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June 2, 2025
Creamy Vegan Korma
We have a deep love of Indian food around here, I’ve talked about it before. It all began when it saved my life on Christmas Eve in 2013. That was the first time we met, Indian food and I.

When we moved to Indiana shortly thereafter, we realized there weren’t any Indian places anywhere nearby. That’s when Clark started making his own version(s) at home. And since then, he’s gotten good at it. Like, really, really good. He’s the resident curry-maker around these parts and I am so happy that I have a resident curry-maker in my life. It comes in handy when I’ve got a bad cold, when I need some spice in my life, or when my brother is leaving the country for basically a whole year.

What? Holy shit. My little brother is going to Malaysia to teach English. For 10. Freaking. Months. I can’t even right now.

When we asked him what we wanted to do for his last night in the states, he didn’t want a fancy dinner. He didn’t want to go out for drinks. No, none of that. He wanted to stay in, relax, eat a home-cooked meal, and play board games. Is this how you know we’re grown-ups? I don’t know. I don’t care. I love it.

So Clark volunteered to make curry. We sat down with my parents, my brother, and his girlfriend with steaming bowls of spicy comfort food – talking, laughing, and sharing stories – the kind of occasion that doesn’t happen very often these days.

I guess I got off topic somewhere. Because this recipe isn’t a “curry” by definition, but it reminds me of one. A few subtle differences technically make it a korma, instead. Let’s not concern ourselves with the subtleties, though. Let’s focus on what’s important, which is this amazing pot of Indian comfort food.

In a nutshell, korma is an Indian dish that combines warm, savory spices. Traditionally, it’s made with chicken or fish that’s been marinated in yogurt sauce. But we’re not using chicken or fish. Instead, we’re using a medley of potatoes, tomatoes, bell peppers, radishes, and green onion creating this creamy vegan korma. The blend of spices may seem extensive, but each one serves a purpose. That purpose being to create a bowl of creamy, hearty, need-it-in-your-life korma that’s loaded with layers of deep flavor. If you don’t have all of the spices, I recommend you spend a couple bucks to get them. Because you will be making this again and again and again.

If you haven’t ever tried Indian food, 1. Don’t be afraid of it. and 2. This korma is a great place to start. It’s mild, simple to make, and it’s the perfect comfort food.

Let’s sit down with friends, family, significant others, etc. and enjoy a bowl (or two) of this irresistible korma. And naan. You’ll definitely need fresh, hot naan. How else would you be able to swipe up every last drop of this goodness?

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Author: Jordan Cord

Total Time: 45 minutes

Yield: 8 1x

Description

This vegan korma recipe is made with a medley of vegetables and a mild, savory blend of spices. It’s easy, ethnic comfort food at its best.

3 cups yukon gold potatoes, chopped into ½” cubes

½ teaspoon sea salt

1 cup fresh tomato, chopped

1 bell pepper

1 bunch green onions (about ¾ cup)

1 cup radishes, sliced

2 – 15 oz. cans whole coconut milk, well-shaken

1 15 oz. can chickpeas, drained and rinsed

½ cup cashews

2 oz. tomato paste

1 cup vegetable broth

1 Tablespoon brown sugar

½ cup vegan yogurt (SoDelicious)

Spices

1 Tablespoon curry

1 teaspoon garam masala

1 teaspoon turmeric

1 teaspoon cardamom

½ teaspoon cloves

1 teaspoon chili flakes

1 teaspoon fennel seeds

½ Tablespoon sea salt

Cook Mode

Prevent your screen from going dark

Instructions

Prep

In a medium pot, bring 5-6 cups of water to a boil. Add potatoes and ½ teaspoon salt. Boil until “al dente,” about 8 minutes. Drain and set aside.

Korma

In a large, deep pot, heat oil to medium-high. Add green onion and sauté until soft and translucent, about 5 minutes. Add spices and tomato paste and stir to combine.

Add tomato, bell pepper, radishes, cashews, chickpeas, and brown sugar. Stir to combine.

Pour in broth and coconut milk. Bring to a boil. Cook for 10 minutes.

Add the potatoes back in and cook for 5 more minutes.

Stir in the yogurt until well combined.

Serve with basmati rice and naan! Garnish with cashews and cilantro.

Prep Time: 15 mins

Cook Time: 30 mins

Category: Main
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June 2, 2025
Loaded Vegan Strawberry Spelt Muffins
August 15, 2014 7 Comments
The best way to wake up in the morning? With muffins in your face. Duh. Strawberry muffins were on the menu for me last week, since we had just scored a huge lot of strawberries from a local farm for next to nothing. We threw a ton in the freezer for smoothies, and I also whipped up a batch of these delicious vegan strawberry muffins. I used spelt flour for these muffins because I love the mild nutty, sweet flavour that it gives to my baked goods. It’s also much better for you than many other flours on the market! These muffins were just begging for strawberries so I loaded them up, even adding a bunch more on top, right before baking. This ensured that you got a taste of strawberry with every bite you took. Deeeelish! If you’re looking for a yummy breakfast to wake up to, try these strawberry muffins. Make them the night before and store them at room temperature, and when morning comes – dig in!
Loaded Vegan Strawberry Spelt Muffins

Recipe Type: Breakfast

Author: Vegan Insanity

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 12

Ingredients

2 flax eggs (2 tbsp ground flax seeds + 6 tbsp water, mixed together)

1 1/2 cups spelt flour

1 tbsp baking powder

1/2 tsp salt

1/4 tsp cinnamon

1/2 cup coconut sugar

1 cup non-dairy milk (I used almond milk)

1/2 cup vegan butter (I used Earth Balance)

2 tsp vanilla

2 cups strawberries, diced

Instructions

Preheat oven to 400F and grease a muffin pan, or line with paper or silicone cups.

In a large bowl, mix together the flour, baking powder, salt, cinnamon and coconut sugar.

In a medium bowl, mix together the milk, butter, vanilla and 2 flax eggs.

Add your liquid ingredients to your dry ingredients and stir until everything is combined well. Do not over mix.

Fold in 1 1/2 cups strawberries.

Scoop muffin mix into your muffin pan, filling about 3/4 of the way full. Add more diced strawberries to the top (the 1/2 cup you have remaining).

Bake for 20-25 minutes, or until a toothpick comes out clean.

Allow to cool for 10 minutes before removing muffins from pan.

Notes

*Use soy-free vegan butter to make this dish soy-free.[br]*Use soy, rice or hemp milk to make this dish nut-free.
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June 2, 2025
Vegan Lentil and Chorizo Soup
Home » Recipes » Uncategorized

Published: Apr 8, 2019 · Modified: Jan 6, 2022 by Jeni · This post may contain affiliate links ·
In Mexico, there are many different variations of lentil soup. I really love the combination of lentils and vegan chorizo. This Vegan Lentil and Chorizo Soup is one of our family’s favorite soup recipes!

I love this Vegan Lentil and Chorizo Soup for a few different reasons.

First, it’s very easy to make. Most of the cooking time is inactive, just a little bit of prep is needed to prepare the vegetables.

Secondly, it’s packed full of fiber and nutrition. Lentils are a great source of protein and a rich source of dietary fiber.

Lentils have 19 grams of fiber per ¼-cup serving and 11 grams of protein. Lentils contain nine essential amino acids, which makes them a popular source of protein for vegetarians, vegans and anyone focusing on a plant-based diet.

For this soup recipe, I really love using brown lentils. It is traditional in Mexico, to use brown lentils are commonly used.

I like how the brown lentils hold their texture when cooked. Plus, lentils are extremely affordable.

I love adding soy chorizo to lentil soup. I love buying the soy chorizo from Trader Joe’s.

I love keeping some on hand because the chorizo adds so much flavor and spice to recipes.

Lentils and chorizo are such a delicious combination together. This Vegan Lentil and Chorizo Soup is a great make-ahead meal too.

The soup reheats beautifully. Great for meal prep! As the soup sits, the lentils can absorb some of the broth. If the soup gets too thick, just add more broth or water to the soup.

If you love lentils, be sure to check out these other delicious lentil recipes!

Lentil Picadillo

Lentil Arepas

Lentil Picadillo Arepa Casserole

I hope that you enjoy this Vegan Lentil Soup with Chorizo as much as I do! It is a flavorful soup that if packed full of protein and fiber!

If you make the recipe, be sure to tag us on Instagram #thymeandlove. We love to see what you are making!

Yield:
6-8 servings

Prep Time:
10 minutes

Cook Time:
1 hour

Total Time:
1 hour 10 minutes

In Mexico, there are many different variations of lentil soup. I really love the combination of lentils and vegan chorizo. This Vegan Lentil and Chorizo Soup is one of our family’s favorite soup recipes!

Ingredients

4 Roma Tomatoes, chopped

3 Garlic Cloves, finely chopped

1 ½ Tablespoons Avocado Oil

1 Large onion, diced

3 Large carrots, peeled and diced into small pieces

6 oz. Vegan Soy Chorizo, removed from casing

1 Teaspoon Mexican Oregano

2 Cups of Brown Lentils, sorted and rinsed

8 Cups of Vegetable Broth, plus more if needed

1 Bay Leave

Salt and pepper to taste

Instructions

In a high speed blender, add the chopped tomatoes and garlic. Blend until smooth. Set aside until needed.

In a large soup pot, heat the oil over medium heat. Once the oil is hot, add the diced onion and carrots. Cook until softened, about 5-7 minutes.

Add the soy chorizo; stir. Cook for 3-5 minutes.

Pour in the reserved tomato and garlic puree and oregano; stir. Cook for 3-5 minutes.

Add the lentils, broth, bay leaf, salt and pepper to taste.

Bring to a boil. Once boiling cover and reduce heat to low. Simmer until the lentils are tender, about 40 minutes.

Taste and add more salt if needed. Remove bay leaf before serving.

Notes

As the soup sits, it can absorb a lot of the liquid. If this happens, just add more broth or water for a thinner soup.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

XO Jeni
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June 2, 2025
Vegan Chocolate Pudding with Peanut Butter Whipped Cream
Ingredients:
- 2 tablespoons (15 grams) cornstarch
- 1/4 cup (50 grams) sugar
- pinch of salt
- 1 1/2 cups (360 ml) non-dairy milk
- 4 ounces or about 3/4 cup (113 grams) vegan bittersweet chocolate chips
- 1/2 teaspoon pure vanilla extract For the Peanut Butter Coconut Whipped Cream
- 1 can of coconut milk (full fat), chilled overnight
- 2-3 tablespoons creamy peanut butter (If you're using natural, the no stir variety works best)
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon vegan powdered sugar
- 1/2 teaspoon agar agar powder (optional, for thickening)
Instructions:
1. In a medium saucepan, whisk together the cornstarch, sugar, and salt.
2. Pour the non-dairy milk into the saucepan in a steady stream and whisk until no clumps remain.
3. Place the saucepan over medium heat until steam starts to rise off of the mixture, stirring occasionally.
4. Turn the heat down to medium low, stirring constantly just until you see bubbles start to form and the mixture thickens (it should coat the back of a spoon).
5. Add the chocolate chips and stir constantly for an additional 2-3 minutes, until the mixture becomes thick.
6. Remove from the heat and stir in the vanilla extract.
7. Pour into one large container or individual containers and refrigerate for at least 3 hours. If you don't like pudding skin, place a layer of plastic wrap over the pudding to prevent it from forming.
8. Open the can of chilled coconut milk and scoop of the hardened white layer into a bowl.
9. Add the peanut butter and vanilla extract and beat with an electric mixer on medium speed until it becomes smooth and thick.
10. Add the powdered sugar and agar agar and beat until combined.
11. Pipe or dollop onto the chocolate pudding.
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June 2, 2025
Vegan Cranberry Orange Bread
Ingredients:
- * 2 cup all purpose flour
- * 3/4 cup sugar
- * 1 1/2 teaspoon baking powder
- * 1/2 teaspoon baking soda
- * 3/4 teaspoon salt
- * 1 orange (zest and juice)
- * 1/4 cup of vanilla soy yogurt
- * 1/2 cup of vanilla soy milk
- * 1 serving ener g egg substitute
- * 3 tablespoon vegetable oil
- * 1 cup of fresh cranberry, roughly chopped
- * 2-3 ounce of vegan dark chocolate, roughly chopped
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June 2, 2025
Creamy Vegan Potato Soup with Pesto Swirl

meet Eliza G.

Meet Chef Eliza George, a culinary artist with a passion for creating flavorful dishes that delight the senses and bring people together. With years of experience in crafting wholesome, seasonal recipes, Eliza combines her love for fresh ingredients with a creative flair to transform everyday meals into extraordinary dining experiences. Whether it’s a comforting classic or an innovative new creation, Eliza’s dishes are made with love, care, and an unwavering dedication to quality.

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June 2, 2025