Italian Wedding Soup has always been one of my favorite soups, especially growing up as a kid. Thanks to Sunflower Family USA, I’m able to re create some awesome meatless meatballs using their sunflower haché. It’s packed with protein and a great alternative to tofu, tempeh, or seitan. This is one of the best Italian wedding soups I’ve had, and I’m here to tell you how easy it truly is to make this soup. It may just be your new favorite thing to make!
In a bowl, soak the haché according to the box instructions. Combine the onion, parsley, egg replacer, garlic cloves, salt, breadcrumbs, and nutritional yeast. Using a teaspoon, shape the mixture into 1-inch round “meatballs”; Set aside.
In a large pot, bring the vegetable broth to a boil on medium-high heat. Add the acini de pepe, and escarole; Simmer on medium for 10 minutes, or until al dente.
Cook meatballs for 10-12 minutes or until lightly brown.
Serve soup with meatballs added at the last minute.
Chef’s tip: Do not cook the meatballs in the soup or it will fall apart.
What’s more perfect than a big bowl of warm lentil soup to comfort you through those cold wintry days. The best thing about this soup is how minimal the recipe is without lacking on the flavor. Serve it up with some rustic bread that’s been slightly toasted and enjoy with your family and friends.el
Who else is is a fan of non complicated soups? Roasted to perfection, this cauliflower soup is quick-and-easy for those busy weekdays and holiday parties. Creamy, light, and full of flavor, you’ll be satisfied with every bite!
When it comes to comfort food, this sausage and rice stew will get the job done. Being a hearty meal, filled with potatoes, carrots, and other flavors, brings forth lots of added nutritious components. This is one of my favorites because it remind me of a “boeuf bourguignon” in French, which translates to Beef Bourguignon.
Yields 4 servings
4 Beyond Meat sausages
1 Tbsp. Avocado oil
1 medium onion, diced
2 medium parsnips, diced
10-12 Dutch potatoes
4-5 medium carrots, diced
3 garlic cloves, smashed
3/4 cup red wine
1 Tbsp. tomato paste
2-3 sprigs thyme
1 Tbsp. fresh parsley, chopped
4 cups simple truth organic vegetable broth
2 bay leaves
1/2 tsp. Salt
1/4 tsp. ground black pepper
2 cups white rice, cooked
In a stock pot on medium-high heat, add oil and sausages, browning each side. Remove and set aside.
Add chopped onion, parsnips, carrots, smashed garlic, potato’s, and cook for 2-3 minutes.
Turn to high heat and pour in the red wine. Cook for roughly 2-3 minutes. Add the vegetable stock, tomato paste, thyme, parsley, bay leaves, salt and pepper. Give a good stir.
Once boiling again, reduce heat to a simmer and cook for 20-30 minutes (slightly covered).
Before you serve, add the cooked rice.
Chef’s tip:Enjoy this stew with a nice slice of warm bread that has a nice crust to it.
This Tomato Basil Soup is perfect for those indoor days when you just want a big bowl of soup! Combing an array of herbs, spices, tomatoes, and coconut cream makes for a delicious and flavorful recipe. Tomato soup is a great comfort food alone, but an even better one when paired with a well-toasted grilled cheese sandwich or French bread rounds. Taking the time to get fresh ingredients and boiling them down to release all of their flavors is really something you don’t get out of a can which is why I highly suggest to always make your own food as much as possible. I hope that you enjoy this recipe with your friends and family!
Although this recipe calls for you to soak the black beans over night, you can also use canned (just make sure they’re organic). Either way you choose- you’re going to enjoy this fantastic Black Bean Soup! One of the added benefits of soaking fresh beans is using the liquid to flavor the the broth. The second is to limit the amount of extra ingredients that could be added. If you are looking for a plant-based alternative to your favorite soup, I got you covered. Make sure to give this one a try for your taco Tuesday nights, it will be the life of the fiesta!
Tired of eating the same foods over and over again? If you are like me, then you are always looking for new ways to create delicious food. Using other sources of protein, in this case textured sunflower protein from sunflower seeds, is an innovative and health-conscious way to eat more sustainably. The flavor profile of this earthy mushroom stewy is extrodinary! It tastes best with noodles in my opinion, however, you can dish it up with whatever you’d like!
Im sure we all know this classic soup-n-sandwich duo, but if not, id be happy to introduce you! This plant-based grilled cheese uses two slices of bread spread with butter (on one side), Chao cheese, and a drizzle of truffle oil. During these colder months, this dynamic duo will warm you up in all the right places. Just after one measly dunk-n-bite, you will never want any other grilled cheese than then you see before your eyes. Ive been wanting to get this recipe created and I am so happy I get to share one of my top 10 favorite comfort foods!
Potato leek soup, or as the French call it potage parmentier, is a classic dish that can be found in many restaurants. In my plant-based version, I added parsnips, which pair well with the subtleness of the leeks, potatoes, and shallots. Not only does this meal taste delicious, but it is ready in under 30 minutes- double score!! Being able to have meals that are healthy and quick at your disposal help keep you on track. Be sure to give this one a try, my tip to make this real special is to drizzle truffle oil on top.
Yields 6 servings
3 Tbsp. vegan butter
5 cups leeks, white and light green parts only, chopped
This Tortilla Soup is like no other, partially because it is filled with all the things I enjoy most about Mexican cooking, and because it’s plant-based. Normally, it is made with shredded chicken and a lot of cheese, so I am super excited to share this healthier vegan version with you! This meal is packed with a variety of fresh and organic vegetables and is topped with crunchy tortilla strips. This soup will warm you up all winter long!
In a pot on medium-low heat with your oil, add the corn tortillas and crisp up a bit, roughly 2-3 minutes. Remove and set aside briefly.
Then you will add the garlic, onion, and jalapeño pepper until they are translucent but not browned. Put the corn tortillas back into the pot.
Next add your tomato paste, cumin, salt, pepper, chili powder, water, vegetable broth, cilantro, tomatoes, and half of the corn. Bring to a boil and reduce to a simmer, cooking for 15-20 minutes.
Using a blender or hand emersion stick, blend until soup is smooth in texture. Add the remaining corn and bring back to the stove on a low heat to simmer. Be careful not to let the bottom of the soup burn. Cook for an additional 5-7 minutes.
Serve soup topped with tortilla chips and optional vegan cheese.
Chef’s tip: If you want, you can add 1/4 tsp. Crushed red pepper flakes to spice the soup up for a better kick.