This Vegan Instant Pot Corn Chowder Soup is simple, healthy, and utterly divine. Make from frozen or fresh corn, this delicious, hearty meal is great for meal prep and makes for an easy, nourishing meal.

Ingredients

• 2 pounds (4 cups) frozen or fresh corn (+ 2 cups reserved for topping, optional)
• 1 pound Yukon gold potatoes, diced
• 1 medium sweet or white onion, diced
• 2-3 cloves garlic, minced
• 5 cups broth
• ½ tsp smoked paprika
• 1 bay leaf
• 1 14.5 oz can coconut milk
• ¼ cup nutritional yeast

Instructions

1. If your Instant Pot or pressure cooker has a saute function, saute your onions for about 4 minutes or until translucent. Add a splash of water every so often to keep it from sticking. Add the garlic and saute another minute, then hit ‘cancel.’
2. Add in your corn, potatoes, broth, smoked paprika, and the onion and garlic if you haven’t already. Give it a good stir, then bury the bay leaf . Close the lid and set the pressure valve to sealing. Cook on high pressure or hit pressure cook for 6 minutes.
3. After the timer goes off, release the pressure valve carefully with a wooden spoon and let the pressure release completely. If you have an Instant Pot, wait until the pressure button has clicked down . Open the lid carefully and set aside. Remove the bay leaf and discard.
4. Stir the soup, then stir in the nutritional yeast and coconut cream.
5. Using an immersion blender, blend up most of the soup. If you’d prefer to blend your soup smooth in a blender, you can, just be very careful when transferring it as the soup is incredibly hot.
6. Serve up your soup and, if desired, finish it off by adding the extra steamed corn, some crunchy tortilla strips and some cilantro or parsley!
7. Refrigerate leftover soup in an airtight container up to 5 days in a freezer-safe airtight container for up to 3 months.

This Vegan Cauliflower Salad recipe is loaded with garlic and herb flavor, and perfect for summer picnics and holidays. This salad is low carb, gluten free and dairy free.

Ingredients

• 1 head cauliflower cut into small florets, stem diced
• 4 green onions white parts diced, green parts sliced
• 1/2 Cup of diced medium firm tofu
• 2 tablespoons of Avocado oil
• 4 cloves garlic
• 1/8 teaspoon red pepper flakes
• 3 tablespoons white wine vinegar
• 1 tablespoon whole grain mustard
• ¼ teaspoon black pepper freshly ground
• 2 tablespoons parsley chopped
• ¼ cup basil leaves stacked and sliced
• 1¼ teaspoon sea salt

Instructions

1. Steam the cauliflower until it reaches the desired
tenderness. To do this, pour a few inches of water into the bottom part of a steamer pot. Place over high heat and bring to a boil. Place the cauliflower into the steamer basket. Sprinkle lightly with sea salt (about 1/8 teaspoon). Cover the basket and place over the simmering water. Cover the pot and turn heat to low. Steam 5-7 minutes, or until the cauliflower reaches the desired tenderness. Rinse with cold water and set aside.
2. While cauliflower steams, heat a medium skillet over medium-low heat. Add avocado oil. When hot, add garlic slices saute, stirring frequently, intil light brown. Use a slotted spoon to transfer to a paper towel lined plate. Season lightly with 1/8 teasooon sea salt. Set aside.
3. Add the chopped white and light green parts of the onions and the red pepper flakes to the skillet. Cook over medium heat until onion is softened–about 1 to 2 minutes. Remove skillet from heat and tranfer the onion, pepper flake and oil mixture to a large bowl. Let cool for about 10 minutes.
4. Whisk vinegar into the oil mixture until it becomes slightly creamy. Whisk in the mustard, 1 teaspoon sea salt, black pepper and chopped parsley.
5. Add the cauliflower, green scallion slices, and basil leaves. Fold to combine. Cover and refrigerate until ready to serve.
6. Top with garlic slices right before serving.

This Healthy Vegan Jalapeño Popper Soup combines vegan cheddar sauce with jalapenos for a spicy, delicious bite! Made from wholesome ingredients, it’s filling, satisfying and ready in 35 minutes.

Ingredients

• 1 tablespoon vegan butter or margarine use water or broth for oil free
• 1 yellow or red onion quartered
• 2 cloves garlic peeled
• 1 red bell pepper quartered
• 3-4 jalapenos halved, seeds removed for less spice
• 1 cauliflower broken into large florets
• 1 cup corn frozen or canned
• 4 cups low sodium vegetable broth

Vegan Cheese Sauce
• 1.5 cups raw cashews
• 1 cup low sodium vegetable broth
• 3 tablespoon apple cider vinegar
• ¼ cup nutritional yeast
•1 tablespoon tamari or soy sauce if not avoiding gluten
• 1 teaspoon onion powder
•1 teaspoon smoked paprika
• ½ teaspoon sea salt

Instructions

1. Add the onion, garlic, red pepper and jalapenos to your food processor and pulse until very finely chopped.
2. In a large sauce pot, add the butter or margarine if using, and melt over medium heat. (Or use water or broth if avoiding oil.) Then add the finely chopped veggies you just processed to the pot and sauté for 5-7 minutes, until softened and reduced.
3. Meanwhile, add the cauliflower to the same processor and pulse until broken down, without over processing or pureeing. You want some chunkier pieces. Work in batches if needed.
4. Add the processed cauliflower, along with the broth and corn to the pot and mix well. Bring to a boil over high heat, then reduce to medium low and simmer for 15 minutes.
5. While the soup is simmering, prepare your vegan cheese sauce. Add all the ingredients to a high speed blender and process until smooth.
6. Turn off the heat, pour in the cheese sauce and mix well. Taste for salt and pepper and add more if necessary. Then serve garnished with jalapeno slices, if desired.

Cauliflower Leek Soup is an easy one-pot soup that can be ready in about 30 minutes. Top with vegan bacon, green onions, and fresh ground pepper for the perfect winter dinner.

Ingredients

• 1 large head cauliflower (roughly chopped)
• 2 leeks (1 bunch)
• 6 cups vegetable broth
• 2 Tablespoons nutritional yeast
• 1 ½ teaspoon onion powder
• 1 ½ teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 bay leaf
• Himalayan pink salt to taste
• pepper to taste

Instructions

Prep The Leeks
1. Cut the green tops off of the leeks.
2. Then slice the stalks lengthwise through the center.
3. With the roots still attached wash the centers to remove any grit.
4. Now cut off and discard the roots, then roughly chop the cleaned stocks.

For The Soup
1. Add the chopped leeks, cauliflower, and remaining ingredients to a large dutch oven or soup pot.
2. Place over medium-high heat and bring to a simmer.
3. Lower the heat, cover, and simmer for 20-25 minutes, or until the cauliflower has softened.
4. Once the cauliflower is soft, use an immersion blender to blend the soup until it’s smooth and creamy. You can also transfer the soup to a regular blender and blend it in batches.
5. Taste and adjust seasonings if needed.
6. Serve immediately with optional toppings of choice.

This Vegan Carrot Ginger Soup is crazy full of flavor and so easy to make with eight sturdy pantry ingredients.

Ingredients

• 1 tablespoon coconut oil
• 1 yellow onion (chopped)
• cloves garlic (minced)
• 2 tablespoons fresh grated ginger
• 3 cups chopped carrots
• 1 teaspoon red curry powder
• 28 ounces vegetable broth
• Coarse kosher salt and freshly ground black pepper
• Coconut milk (optional)
• Cilantro (optional)
• Chopped peanuts (optional)
• Toasted sesame seeds (optional)

Instructions

1. In a large stock pot, heat coconut oil over medium heat.
2. Add the onion and cook, stirring occasionally, until softened, 5-6 minutes.
3. Add the garlic and cook, stirring, for 1 minute.
4. Add the ginger, carrots, red curry powder, and vegetable broth and stir to combine. Bring to a boil, cover, lower the heat, and simmer for 30 minutes.
5. Remove the soup from the heat and blend using either an immersion blender or regular blender. 6. Season to taste with salt and pepper.
6. Serve in bowls with a drizzle of coconut milk, a few cilantro leaves, chopped peanuts, and sesame seeds.

This Coconut Curry Soup features tender shrimp and fresh vegetables simmered in a creamy, flavorful coconut curry broth. Packed with rich taste, this hearty Thai-inspired soup is so delicious yet healthy. best of all, it comes together in just one pot in under 30 minutes, making it a favorite among out readers!

Ingredients:
* 1 tablespoon olive oil or coconut oil
* 1 small onion, chopped
* 2 cloves garlic, minced
* 1 inch ginger, grated or finely chopped
* 1-2 red chilies, sliced (adjust to your spice preference)
* 4 cups chicken broth or vegetable broth
* 1 (13.5 oz) can full-fat coconut milk
* 1 tablespoon fish sauce (or soy sauce for vegetarian option)
* 1 tablespoon lime juice, plus more to taste
* 1 teaspoon brown sugar or coconut sugar (optional)
* 1 pound shrimp, peeled and deveined
* 1 cup spinach or other leafy greens (like bok choy or kale)
* Fresh cilantro, chopped, for garnish
* Lime wedges, for serving
Instructions:
Sauté Aromatics: Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, ginger, and chilies and cook for another minute until fragrant.

Add Broth and Coconut Milk: Pour in the chicken or vegetable broth and coconut milk. Stir well to combine.

Season: Add the fish sauce (or soy sauce), lime juice, and sugar (if using). Bring to a simmer.

Cook Shrimp: Add the shrimp to the soup and cook until pink and cooked through, about 3-5 minutes. Be careful not to overcook them, or they will become rubbery.

Add Greens: Stir in the spinach or other leafy greens and cook until wilted, about 1-2 minutes.

Taste and Adjust: Remove from heat and taste the soup. Adjust the seasonings as needed, adding more lime juice for sourness, fish sauce/soy sauce for saltiness, or sugar for sweetness.

Garnish and Serve: Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side.

Vegetarian Option: Use vegetable broth and soy sauce instead of fish sauce. You can also add tofu or mushrooms for protein.

Spice Level: Adjust the amount of chilies to your spice preference. You can also add a few drops of chili oil for extra heat.

Other Add-ins: You can add other vegetables like bell peppers, carrots, or tomatoes to the soup.

Enjoy your delicious and flavorful Thai Coconut Shrimp Soup! Remember to adjust the ingredients and seasonings to your liking to create your perfect bowl.

Kale Winter Soup recipe is exactly what I’m craving these days: comfort food + tons of veggies, all rolled into one. If you’re looking for a dish that is equal parts cozy, healthy, and delicious, look no further.

Ingredients

• ¼ cup extra-virgin olive oil, plus more for drizzling
• 1 medium yellow onion, chopped
• 1 medium carrot, chopped
• 2 celery ribs, chopped
• 2 garlic cloves, chopped
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon sea salt, plus more to taste
• ½ teaspoon dried thyme
• Freshly ground black pepper
• 4½ cups cooked white beans, drained and rinsed
• 4 cups vegetable broth
• 6 cups chopped kale leaves
• 2 tablespoons fresh lemon juice
• Homemade croutons, for serving
• Fresh parsley, for garnish

Directions:

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, celery, garlic, rosemary, salt, thyme, and several grinds of pepper. Cook for 8 minutes, stirring occasionally, or until softened. Add the beans and broth. Simmer for 20 minutes.
Transfer half the soup to a blender and blend until smooth. Stir the puree back into the pot and add the kale and lemon juice. Cook, stirring, until the kale is wilted, about 5 minutes. If the soup is too thick, stir in water, ½ cup at a time, until it reaches your desired consistency. Season to taste (I usually add another ¼ teaspoon salt at this point) and serve with a drizzle of olive oil, croutons, and fresh parsley for garnish.

Gluten Free Blueberry Cottage Cheese Breakfast Bake is a nutritious and delicious baked dish featuring cottage cheese and blueberries, perfect for breakfast or a snack.

Ingredients

• 2 cups cottage cheese
• 2 cups fresh blueberries
• 3 large eggs
• 1/2 cup almond flour or gluten-free flour
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• Pinch of salt

Directions:

Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a large bowl, combine the cottage cheese, eggs, honey, and vanilla extract. Mix well until smooth.
3. In another bowl, whisk together the almond flour, baking powder, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet mixture and stir until just combined.
5. Gently fold in the blueberries, being careful not to break them.
6. Pour the batter into the greased baking dish and spread it evenly.
7. Bake for 30-35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
8. Allow to cool slightly before slicing and serving. Enjoy warm or at room temperature.

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes

Kcal: 150 kcal per serving | Servings: 8

This Vegan Gluten Free Sandwich is very healthy and tasty. It is easy to cook. I hope you enjoy it! Yum!

Ingredients

• White Bean & Artichoke Spread
• 1 small stick celery, roughly chopped
• 4 artichoke hearts (this is just under the amount you’d typically get in a 398ml tin)
• 1¼ cup cannellini beans, rinsed and drained if from a tin (a little less than a 398ml tin)
• 1½ teaspoon Dijon mustard
• 1½ teaspoon apple cider vinegar
• 1 tablespoon olive or avocado oil
•½-1 teaspoon sea salt
• Black pepper to taste

To Serve (optional)

• Slices of your favourite bread (use gluten-free if needed)
• Slices of tomato
• Salad leaves
• Thinly sliced purple cabbage or red cabbage sauerkraut
• Grated carrot
• Alfalfa sprouts

Creamy, fresh, sweet, and tangy, this Vegan Goat Cheese Salad with Strawberries and Pecans has it all! This entree salad comes together in under 30 minutes and is sure to impress your family and your guests.

Ingredients

• 5 oz greens
•1 batch vegan goat cheese
• 2 cups fresh strawberries, quartered or diced
• 1 cup cucumber, sliced or diced
• ¼ cup pecans, optional
• Vegan Strawberry Tahini Dressing, as needed

Instructions

1. First make your batch of vegan goat cheese. Crumble up your pressed tofu and mix it with the ingredients I mention in that recipe.
2. After you’ve mixed everything up, set it aside for the flavors to meld and let’s work on the salad.
3. Add washed and spun or dried greens to a large bowl. Cut them into smaller pieces with kitchen shears if you wish.
4. Add chopped strawberries, cucumbers, and pecans to the salad.
5. Finally, add in your vegan goat cheese crumbles and drizzle on some of that delicious dressing and enjoy!
6. Store dressing and salad separately. If you used delicate greens like I did, your salad may wilt after a day or two in the fridge. The goat cheese itself and the dressing will each last up to 5 days in the fridge. It’s the greens and the cut berries that won’t last. If you keep all the ingredients separate and just mix as much salad as you’d like that day, you can enjoy it for many days.