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7 Day Cabbage Soup Diet Plan

7 Day cabbage soup diet plan is one of those quick-fix weight loss plans that never completely disappears. Before you commit to seven days of wonder soup, it’s worth understanding what this diet really does to your body.

7 day Cabbage soup diet plan

If you’ve ever googled quick weight loss or scrolled through New Year diet trends, you’ve probably seen the cabbage soup diet pop up. It promises fast results from a simple wonder soup also known as original cabbage soup that you can eat as much as you like for 7 days.

As a nutrition focused recipe developer who also loves a good big bowl of veggie soup, I totally understand the appeal. A cheap, delicious and easy soup you can batch cook, that might also help with weight loss? Of course it goes viral every few years. But the reality is more complicated.

In this post, I’ll walk you through:

  • What the cabbage soup diet actually is?
  • The typical 7 day cabbage soup diet plan (day by day)
  • What results can you get from 7 day cabbage diet results vs what really happens
  • Pros and cons, side effects, and who should avoid cabbage soup diet
  • And, a healthier way to enjoy cabbage soup for weight loss without crash dieting

Quick note: This post is for general information. It’s not medical advice. Always check with your doctor or dietitian before starting any restrictive diet, especially if you have health conditions or take medications.

What Is the Cabbage Soup Diet?

The cabbage soup diet is a short-term, very low-calorie eating plan that usually lasts 7 days. The star of this 7 day cabbage soup diet plan is a simple vegetable soup made mainly with cabbage, onions, carrots, celery, and tomatoes.

You’ll see it online under a lot of different names:

  • Cabbage soup diet soup
  • Wonder soup or miracle soup
  • Fat-burning cabbage soup
  • Original Cabbage Soup Recipe
  • Detox cabbage soup
  • Sometimes even linked with military diet or old hospital diet stories

The promise is dramatic: eat unlimited amounts of this low calorie cabbage soup plus a few allowed foods each day, and you can lose several pounds in a week.

What makes it different from just eating a healthy cabbage soup?

  • It’s not just a recipe it’s a strict 7 day schedule
  • The overall calories are usually extremely low
  • Food choices are very limited and repetitive
  • It’s meant as a quick fix, not a long term way of eating

The Classic 7 Day Cabbage Soup Diet Plan (Day by Day)

There are many versions, but most 7 day cabbage soup diet plans look something like this:

  • Day 1 : Fruit Day
    Unlimited cabbage soup + any fruit you like, except bananas.
  • Day 2: Vegetables Day
    Cabbage soup + non-starchy vegetables (often a baked potato with a little butter is allowed at dinner).
  • Day 3: Fruits + Veggies
    Cabbage soup + a mix of fruits and vegetables (still no bananas or potatoes).
  • Day 4: Bananas and Milk Day
    Cabbage soup + bananas + skim milk or unsweetened yogurt.
  • Day 5: Protein + Tomatoes
    Cabbage soup + lean protein (usually beef or chicken) + tomatoes. Vegetarians can include Tofu
  • Day 6: Protein + Veggies
    Cabbage soup + more lean protein + non-starchy vegetables.
  • Day 7: Brown Rice Day
    Cabbage soup + brown rice + vegetables + sometimes unsweetened fruit juice.

Different websites and TikTok videos tweak the details, but the structure is similar:
a lot of soup, a little fruit, veg and some protein on certain days, and overall very few calories.

If you’re looking for the original low-calorie cabbage soup diet soup (wonder soup), I’ve shared the full recipe here.

How Does the Cabbage Soup Diet Work ?

Short answer: most of the weight you lose is from water and glycogen, not all body fat.

Here’s what’s usually happening behind the scenes:

  • The diet is very low in calories, often well under what most adults need just to maintain weight. Healthline
  • You’re eating mostly high fibre, high water vegetables, which fill your stomach for very few calories.
  • When you suddenly drop calories like this, your body uses up stored glycogen (carbohydrate stored in muscles and liver) and the water attached to it so the scale moves quickly at first. Medical News Today

That’s why people often report:

  • “I lost 5–10 pounds in a week!”
  • But then regain a lot of it once they return to normal eating.

There’s no special fat burning magic in cabbage itself. Cabbage is a nutritious vegetable, but the fat-burning reputation comes from the extreme calorie deficit, not from a special ingredient in the soup.

Cabbage Soup Diet Results: What Can You Really Expect?

If you follow a 7 day cabbage soup diet strictly, you’ll very likely see the scale go down simply because you’re eating so much less.

But it’s important to understand what those results mean:

  • A large part of the loss is water weight and stored glycogen, especially in the first few days.
  • You may also lose some lean muscle, especially if the diet is low in protein.
  • Once you go back to your usual pattern of eating, a lot of that weight tends to come back.

Some people use the cabbage soup diet as a short reset before moving into a more balanced plan. Others end up in a frustrating cycle of:

Strict 7 days → weight drops → normal eating → weight jumps back → try another extreme diet.

Long term, that all or nothing pattern can make weight management feel harder, not easier.

Pros of the Cabbage Soup Diet (Yes, There Are a Few)

Let’s be fair and talk about what actually works here, even if I don’t love the overall diet:

  • You eat more vegetables.
    The soup is loaded with cabbage, onions, carrots, celery, tomatoes all nutrient-dense, low calorie foods.
  • You get a short term calorie reset.
    For some people, a structured 7-day plan can feel easier than eat a bit less overall , especially after a holiday or period of overeating.
  • It’s simple to follow.
    No calorie tracking apps, no macro calculations just a pot of soup and a basic daily food list. 

If you struggle with snacking on ultra processed foods, a week of big, simple, home cooked soup can feel mentally refreshing.

Cons and Risks: Why Most Experts Call It a Fad Diet

Now, the bigger picture. Most health professionals and nutrition writers consider the cabbage soup diet a fad and not something to repeat often or follow long-term.

Here’s why.

1. Very low in calories

For many people, the total daily intake on this diet ends up well under 1,200 calories, sometimes closer to 800–1,000. That’s lower than what most adults need for basic metabolic functions, let alone exercise or an active lifestyle.

2. Not nutritionally balanced

On several days of the classic 7 days cabbage soup diet plan:

  • Protein is very low
  • Healthy fats are almost non existent
  • The overall diet is skewed towards soup, fruit and some veg, with very little variety

Followed beyond a short timeframe, that can lead to nutrient gaps, fatigue, weakness and cravings.

3. Mostly short-term, water-based weight loss

Crash diets like this tend to:

  • Drop weight quickly in the first week (mostly water)
  • Slow down your metabolic rate if repeated often
  • Make it easier to regain weight once normal eating resumes 

4. Possible side effects

People often report:

  • Headaches, dizziness, low energy
  • Digestive issues like gas, bloating or cramps (cabbage is high in fibre and can trigger symptoms for some) 
  • Moodiness and strong cravings
  • Difficulty concentrating

Who Should Avoid the Cabbage Soup Diet?

Always talk to your healthcare provider, but in general, the cabbage soup diet is not appropriate for:

  • People with a history of disordered eating or yo-yo dieting
  • Those with diabetes or blood sugar regulation issues
  • Anyone with digestive conditions worsened by high-fibre, cruciferous vegetables
  • Pregnant or breastfeeding individuals
  • People on certain medications that interact with very low-calorie or very low-carb diets

If you recognise yourself in any of those categories, treat cabbage soup as a food  not a structured 7 day crash diet for weightloss .

A Healthier Way to Use Cabbage Soup for Weight Loss

Here’s the good news: you don’t have to throw away the idea of cabbage soup altogether.

A hearty, vegetable rich soup can be a fantastic tool in a balanced weight loss approach, if you use it differently:

  • As a starter before a meal: research on low calorie soups shows they can help reduce how much you eat at the main course. 
  • As a light lunch or dinner, pair the cabbage soup with enough protein (beans, lentils, tofu, paneer, eggs, or meat if you eat it).
  • As part of a routine that also includes movement, strength training, sleep and realistic calorie intake not as the only thing you eat all day.

If you like the idea of a cabbage based “weight loss soup” but want it to be more balanced, you might enjoy this Weight Loss Cabbage Soup recipe also known as Original wonder soup recipe.

👉 weight loss cabbage soup recipe

In the above recipe, you can:

  • Add beans, chickpeas, lentils or tofu to boost protein
  • Adjust the spice and herbs to your taste
  • Batch cook and freeze portions so you always have a healthy option ready

Example: 1-Day Balanced Menu Using Cabbage Soup

Instead of a full 7 day cabbage soup diet, here’s what a more balanced day might look like, where cabbage soup plays a supporting role:

  • Breakfast
    Greek yogurt or plant-based yogurt + berries + a sprinkle of oats or granola
  • Lunch
    1–2 bowls of cabbage soup + whole grain toast + hummus or cottage cheese
  • Snack
    Fruit + a handful of nuts or seeds
  • Dinner
    A protein rich main (tofu stir-fry, lentil curry, baked fish or chicken) + vegetables + a small portion of rice, quinoa or potatoes

You still get the lightfull feeling from soup, but your body also gets enough protein, carbs and healthy fats to function well and preserve muscle.

Cabbage Soup Diet FAQs

How much weight can you lose on the cabbage soup diet?

Many people claim to lose 5–10 pounds in a week, but a lot of that is water and glycogen, not just body fat. There’s no strong scientific evidence that the cabbage soup diet leads to healthy, long term fat loss.

Is the cabbage soup diet safe?

For most healthy adults, following a very low-calorie plan like this for just one week is unlikely to cause serious damage, but it can still lead to fatigue, headaches, digestive issues and nutrient gaps. It’s not recommended as a long-term or frequently repeated diet, and it’s not suitable for everyone.

Can you do the cabbage soup diet for 2 weeks?

Most medical and nutrition sources strongly advise against following the cabbage soup diet beyond 7 days because it is not nutritionally balanced and is too low in calories and protein. Extending it increases the risk of nutrient deficiencies, muscle loss and rebound weight gain.

Does cabbage soup burn fat?

Cabbage itself doesn’t “burn fat.” The calorie deficit created by eating mostly low-calorie soup is what leads to weight loss, and that includes water, muscle and some fat. Cabbage is a very healthy vegetable packed with fibre, vitamin C and vitamin K, but it’s not a magic fat-burning food.

Can you eat cabbage soup every day?

You can enjoy cabbage soup regularly as part of a balanced diet, especially if you: Pair it with protein and healthy fats
Keep the rest of your meals varied.
Listen to your body if cabbage causes bloating or discomfort. What’s not recommended is eating only cabbage soup (or nearly only cabbage soup) for days or weeks at a time.

Is there a vegetarian cabbage soup diet?

Most versions of the cabbage soup diet can be made vegetarian by skipping meat and using vegetable broth. But the overall structure is still a very low-calorie, restrictive 7-day plan. A better approach is to use a vegetarian cabbage soup inside a balanced eating pattern instead of following the strict cabbage soup diet rules.

Bottom Line: Is the Cabbage Soup Diet Worth It?

The cabbage soup diet keeps coming back because it offers exactly what many of us secretly want: fast results with simple rules.

But underneath the wonder soup and lose 10 pounds in 7 days headlines, it’s still a very low-calorie, short term fad diet:

  • It can lead to quick, mostly temporary weight loss
  • It’s not nutritionally balanced or sustainable
  • It doesn’t teach you how to eat for long-term health and weight management

My suggestion as a recipe developer and nutritionist:

  • Enjoy cabbage soup as a healthy, budget friendly, veggie packed meal,
  • Use it as one tool among many in a balanced, realistic weight-loss plan,
  • And skip the strict, repeat 7-day cabbage soup diet cycles.

If you’d like a cabbage soup you can actually keep in your routine, my Weight Loss Cabbage Soup is designed exactly for that flavourful, veggie heavy, and much more friendly to real life.

More Vegetable Soup Recipes

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Matar Paneer Pulao

Some days you just want a meal that feels homely without taking forever, and this matar paneer pulao does exactly that.

This matar paneer pulao is the kind of dish you put together on days when you want something comforting but don’t have the mental space for a long recipe. Soft paneer, sweet peas, and fragrant basmati rice all cook together in one pot, and the result is a bowl that feels cozy, familiar, and satisfying every single time.

If you enjoy easy one-pot meals like this, you might also love trying our Tehri (UP style vegetable pulao or yellow rice) or Kabuli Chana Pulao, both are simple, flavourful, and perfect for fuss-free & delicious recipes. 

Ingredients for Matar Paneer Pulao

  • Rice: Use a long grain variety of rice to achieve that separate, fluffy rice texture. I have used basmati rice, but any long grain rice will work here.  
  • Paneer: Cubed paneer lightly coated in cornflour and fried until golden-brown to help it retain its shape.  If you have 15 extra minutes, I would highly recommend making paneer from scratch using my homemade paneer recipe. It yields really soft and delicious paneer and you’ll be surprised how easy it is to make!
  • Veggies: Green peas for sweetness and thinly sliced onions for a soft, caramelised base.
  • Whole Spices: Cumin seeds, cinnamon, bay leaves, green and black cardamom, cloves, and peppercorns add warmth and aroma.
  • Aromatics: A slit green chilli for gentle heat and brightness.
  • Fats: Sunflower oil and ghee for richness and a fragrant finish.
  • Seasoning: Salt and a splash of lemon juice for balance.
  • Fresh Herbs: Chopped coriander leaves to garnish.

Richa’s Top Tips

  • Fry the paneer lightly: A quick shallow-fry helps the paneer stay firm and golden so it doesn’t crumble when mixed with the rice.
  • Keep the rice soaked: Soaking basmati for at least 30 minutes ensures long, separate grains that don’t turn sticky while cooking.
  • Let the whole spices bloom: Give the spices a minute in hot ghee to release their aroma before adding onions. This step builds the base flavour of the pulao.
  • Sauté the rice gently: Stirring the soaked, drained rice in the ghee-spice mixture for a couple of minutes helps coat each grain and prevents breakage during cooking.
  • Rest the pulao before serving: Once cooked, let the pulao sit covered for 10 minutes. This allows the flavours to settle and the grains to firm up without turning mushy.

Frequently Asked Questions

Can I make this in a pressure cooker?

Yes! After sautéing the onions, rice, peas, and paneer, add water and cook for 1 whistle on medium heat. Let the pressure release naturally for the fluffiest results.

Can I add other vegetables to this recipe?

Absolutely. Carrots, beans, cauliflower, sweetcorn, and even potatoes work well. Just chop them small so they cook evenly with the rice.

Can I replace paneer with a non-veg protein?

Yes. Boneless chicken pieces or small prawns can be added. Sauté them first until half-cooked, then mix into the rice as it cooks.

Why did my rice turn mushy?

This usually happens if there’s too much water or the rice wasn’t soaked and drained well. Stick to the recipe ratio and avoid stirring too much once water is added.

How do I stop my paneer from breaking?

Use firm, fresh paneer (homemade paneer is best), cut into large cubes, and coat lightly in cornflour. This keeps the pieces intact even when mixed with rice.

Storage Tips

  • Fridge: Store the pulao in an airtight container for 2–3 days. Add a splash of water while reheating so the rice stays soft and doesn’t dry out.
  • Freezer: You can freeze it for up to a month. Portion it into small boxes, thaw overnight in the fridge, and reheat gently on the stovetop.
  • Reheating: Warm on low heat with a little water or ghee. Avoid microwaving for too long because paneer can turn rubbery, short bursts work best.
  • Avoid leaving out: Since it contains paneer and cooked rice, don’t leave it at room temperature for more than 1–2 hours.

Serving Ideas

For a quick and light meal, matar pulao pairs well with simple sides like:

  • Cucumber raita: super quick and easy, this raita is refreshing & makes for the perfect accompaniment. 
  • Boondi Raita: if you want to jazz up your simple side, try this variation for similar flavors in different textures. 
  • Asian Slaw: another super light and fresh side fix for a healthy addition to your plate. 
  • Curry: for a heartier, more complete meal, matar pulao is excellent when served alongside a flavorful curry. 

Try this matar paneer pulao to satisfy your cravings tonight and don’t forget to tag me on Instagram @my_foodstory so that I can see how you give them your own spin.

Watch Matar Paneer Pulao Recipe Video

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Matar Paneer Pulao

Aromatic, textural, and absolutely delicious, this matar paneer pulao recipe is comforting enough for a weeknight meal but delicious enough to keep it fun and interesting.
Course Main Course
Cuisine Indian
Diet Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 portions
Calories 432kcal
Author Richa

Ingredients

  • 2 cups basmati rice soaked for 30 minutes
  • 400 grams paneer cut into 1 ½ inch cubes
  • 2 tablespoons cornflour
  • 3 tablespoons sunflower oil
  • 2 tablespoons ghee
  • 1 teaspoon cumin seeds
  • ½ inch cinnamon
  • 2 bay leaves
  • 2 green cardamoms
  • 1 black cardamom
  • 5 black peppercorns
  • 5 cloves
  • 1 green chilli slit
  • 2 onions thinly sliced, 1 cup
  • 1 cup green peas
  • 4 cups water
  • 1 ½ teapoon salt
  • 1 teapoon lemon juice
  • 1 tablespoon finely chopped coriander leaves

Instructions

  • add the paneer pieces to a bowl, add the corn flour, mix gently to coat the paneer well.
    400 grams paneer, 2 tablespoons cornflour
  • Heat a pan or kadai with 3 tablespoons of oil and once the oil is moderately hot, add the paneer pieces & fry them until golden brown from both sides, transfer to a plate and set aside for use later.
    3 tablespoons sunflower oil
  • Heat the same pan or kadai, add ghee, add all the whole spices, green chilli, stir & cook over low flame for a minute. add onions & cook over medium heat until turn light golden. Drain water from soaked rice, add to the kadai & saute gently for 2-3 minutes till they are dry. Add green peas, fried paneer pieces, salt, lemon juice, water and stir well. Once it starts boiling, set the pulao on low heat and cook for 12-15 minutes till the rice is cooked. Rest for 10 minutes, garnish with chopped coriander leaves and serve.
    2 cups basmati rice, 2 tablespoons ghee, 1 teaspoon cumin seeds, ½ inch cinnamon, 2 bay leaves, 2 green cardamoms, 1 black cardamom, 5 black peppercorns, 5 cloves, 1 green chilli, 2 onions, 1 cup green peas, 4 cups water, 1 ½ teapoon salt, 1 teapoon lemon juice, 1 tablespoon finely chopped coriander leaves

Video

Nutrition

Calories: 432kcal | Carbohydrates: 46g | Protein: 12g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 6g | Cholesterol: 43mg | Sodium: 479mg | Potassium: 154mg | Fiber: 3g | Sugar: 2g | Vitamin A: 148IU | Vitamin C: 10mg | Calcium: 275mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Matar Paneer Pulao appeared first on My Food Story.

1-Pot Lemon White Bean Soup

By: Richa

Lemon white bean soup is a creamy, vibrant one pot meal that’s perfect for busy weeknights. It’s hearty, filling, and uses simple, budget-friendly ingredients. (gluten-free with soy-free and nut-free options)

lemon white bean soup in the pan with garnishes

It’s soup season, and I am loving all the creamy, hearty, and budget-friendly soups — and this lemony white bean soup fits exactly into that category. It’s packed with tons of veggies, beans, and protein. 

The best part about this lemon white bean soup is that it’s flexible to your flavor profile. You can easily adjust the flavors and ingredients based on what you have on hand. It’s vibrant, lemony, and perfect for the whole family!

lemon white bean soup in a bowl with garlic bread

The soup gets its protein from beans, cashews or tofu, nutritional yeast, and the veggies. You also blend up some of the beans into a puree to create that creamy texture along with either cashews or tofu. You can even omit the cashews and tofu, if you need to, and use just the beans for the creamy base.

This creamy lemon white bean soup is wholesome, flexible, and easy to make. The perfect go-to for cozy soup season!!

spoon taking a bite of lemon white bean soup

Why You’ll Love Lemon White Bean Soup

  • creamy, vibrant soup with tons of veggies and protein
  • versatile recipe! Adjust seasoning and proteins to your taste.
  • 40-minute, 1-pot meal
  • naturally gluten-free with easy soy-free and nut-free options
lemon white bean soup in a bowl with garlic bread

Continue reading: 1-Pot Lemon White Bean Soup

The post 1-Pot Lemon White Bean Soup appeared first on Vegan Richa.

Basil Fried Rice

Some days, you just need a one-pan wonder that makes you feel good without making a mess. That’s where this Basil Fried Rice comes in–light, aromatic, and ready in minutes.

basil fried rice served on a green plate with a spoon

If you’re like me and could happily eat fried rice every other day, you’ll love how quick this Basil Fried Rice is to make. It’s light, herby, and feels fresher than the usual Indo-Chinese stir-fries. 

A handful of basil, some leftover rice, and ten minutes in the kitchen, that’s all it takes to make this comforting bowl of Basil Fried Rice. The mix of garlicky aroma and fresh basil instantly lifts your mood and turns old plain rice into something crave-worthy. And if fried rice is your thing, you should also check out my Veg Fried Rice or Egg Fried Rice recipe next, they’re just as easy, just as delicious.

Basil Fried Rice Ingredients

  • Rice: Use cooked basmati or long-grain rice. Day-old rice works best since it’s a bit firm and doesn’t turn mushy while stir-frying.
  • Basil: Fresh Thai basil is key here. It brings a lovely fragrance and peppery flavor that makes this dish special.
  • Veggies: Finely chopped carrots and baby corn add crunch and color. Feel free to add beans, bell peppers, or peas if you have them on hand.
  • Aromatics: Garlic gives the rice its signature stir-fry aroma.
  • Seasoning: Just salt and pepper to keep it simple.
  • Oil: Any neutral oil works well. Sunflower or vegetable oil keeps the flavors balanced.

Richa’s Top Tips

  • Use day-old rice: Freshly cooked rice tends to clump together. Cold, leftover rice gives you that perfect, non-sticky fried rice texture.
  • High heat is key: Cook everything on high heat to get that signature smoky, restaurant-style flavor.
  • Don’t overdo the basil: A little goes a long way. Add it right at the end so it stays bright and aromatic.
  • Add soy sauce sparingly: If you decide to season further, start with a light splash, too much can overpower the basil.
  • Chop small, cook fast: Keep the veggies finely chopped so they cook quickly and blend well with the rice.

Frequently Asked Questions

What’s the difference between Thai fried rice and basil fried rice?

Thai fried rice uses soy sauce or fish sauce for seasoning, while basil fried rice gets most of its flavour from fresh Thai basil and garlic. It’s a little spicier and more aromatic.

Can I use regular basil instead of Thai basil?

You can, but Thai basil has a stronger, slightly peppery flavour that really makes this dish stand out. Regular basil will give a milder, more Italian-style taste.

Can I add chicken, shrimp, or tofu?

Absolutely! Stir-fry your protein first, then mix it in with the rice and basil at the end. It turns this quick side into a full meal.

Why is my fried rice sticky?

That usually happens if the rice is freshly cooked and still warm. Use cold, day-old rice for the best texture, it stays fluffy and doesn’t clump.

Is basil fried rice healthy?

Yes, especially when you use minimal oil and load it up with veggies or lean protein. Thai basil also has antioxidant and anti-inflammatory benefits.

Storage Tips

  • Fridge: You can let the fried rice cool completely before transferring it to an airtight container. It’ll stay fresh for up to 3 days. 
  • Freezer: Basil fried rice freezes well for up to a month. Portion it into freezer-safe containers, thaw overnight in the fridge, and stir-fry again for a few minutes before serving.
  • Reheating: Cook it in a pan with a splash of water or oil to bring back that just-cooked texture.

Serving Ideas

Basil Fried Rice is one of those dishes that goes with just about anything — here are a few ways to make it shine:

Customisation Ideas

  • Add Protein: Toss in some pan-fried tofu, prawns, or shredded chicken to turn it into a hearty meal.
  • More Veggies: Throw in bell peppers, mushrooms, or snap peas for extra crunch and colour.
  • Make it Spicier: Stir in a spoonful of homemade Chilli Oil or finely chopped Thai chillies for that fiery edge.
  • Fried Egg on Top: A sunny-side-up egg makes this feel like comfort food with a little extra flair.
  • Saucy Twist: Drizzle some soy sauce or a dash of fish sauce at the end for a deeper umami flavour.
freshly cooked basil fried rice in the frying pan with a spatula

And there you have it, a quick, flavourful Basil Fried Rice that tastes just as good as your favourite takeout version (maybe even better). It’s fresh, fragrant, and endlessly adaptable, whether you want to keep it veggie-loaded or toss in some protein.

If you give it a try, don’t forget to tag @my_foodstory  on Instagram. I’d love to see how your version turns out!

close up of basil fried rice in a pan to show it's fluffy texture
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Basil Fried Rice

Super quick and easy, this basil fried rice recipe is a refreshing, herby, garlicky dish that makes for the fastest dinner ever!
Course Main Course
Cuisine Indian Chinese
Diet Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 people
Calories 198kcal
Author Richa

Ingredients

  • 1 ½ tablespoons cooking oil
  • 1 tablespoon finely chopped garlic
  • ¼ cup very finely chopped carrots
  • ¼ cup very finely chopped baby corn
  • 2 ½ cups cooked basmati rice got by cooking ½ cup raw basmati
  • 1 cup fresh basil leaves julienned
  • ½ teaspoon salt
  • ½ teaspoon ground pepper

Instructions

  • Heat oil in a pan or kadai, add garlic and saute for 30 seconds on high until fragrant.
    1 ½ tablespoons cooking oil, 1 tablespoon finely chopped garlic
  • Add carrots, baby corn and saute on medium for 1-2 minutes until tender.
    ¼ cup very finely chopped carrots, ¼ cup very finely chopped baby corn
  • Add the cooked rice, basil leaves, salt, pepper and toss for a minute or 2 and serve.
    2 ½ cups cooked basmati rice, 1 cup fresh basil leaves, ½ teaspoon salt, ½ teaspoon ground pepper

Notes

  1. Basmati rice is most suitable for this recipe which may be replaced with any long grain rice.
  2. Any cooking oil may be used, I have used sunflower oil.

Nutrition

Calories: 198kcal | Carbohydrates: 33g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 298mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1696IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Basil Fried Rice appeared first on My Food Story.

Chicken-Style Braised Tofu and Vegetables (1 pan!)

By: Richa

Spice-Rubbed Braised Tofu with Vegetables in a Savory Umami Sauce. A unique delicious holiday entree that all cooks in one pan! (gluten-free and nut-free with soy-free options)

braised tofu and veggies in the pan

I wanted to make a vegan braised meat-style dish for the holidays, so I came up with this one-skillet meal that’s rich, hearty, and incredibly flavorful. It features an amazing, aromatic spice rub that smells so meaty you’ll be surprised it’s entirely plant-based. The spice rub coats tofu that’s been frozen, thawed, and pressed, giving it a dense, chewy texture perfect for braising.

The base for the braise starts with crisped-up potatoes and carrots. After searing the vegetables, we make a deeply flavorful sauce with caramelized onions, lots of aromatics, and fresh herbs, and flavor boosters. 

close-up of braised tofu and veggies in the pan

The tofu and vegetables braise together in this sauce, allowing the tofu to absorb all that flavor while developing a slightly crispy top and a tender, chicken-like interior.

We use an oven-safe pan to start the dish on the stovetop and finish it in the oven, where the vegetables become perfectly tender and the tofu gets a gorgeous golden top. 

braised tofu and veggies in a bowl with rice and herb sauce

It’s fantastic served with rice, couscous, mashed potatoes or other mashed vegetables, bean purée, some crusty bakery bread, or a side salad. 

A simple herb sauce adds a bright, fresh contrast, but you can enjoy it on its own, too. It’s full of amazing flavors with or without. The herb sauce just bumps up the flavor even more.

fork taking a bite of braised tofu and veggies with rice and herb sauce

Why You’ll Love Braised Tofu and Vegetables

  • 1-pan entree that’s perfect for the holiday table
  • flavorful braised vegetables in caramelized onion sauce
  • big pieces of crisp, herb-rubbed tofu
  • naturally gluten-free and nut-free with easy soy-free option

Continue reading: Chicken-Style Braised Tofu and Vegetables (1 pan!)

The post Chicken-Style Braised Tofu and Vegetables (1 pan!) appeared first on Vegan Richa.

1-Pan Mushroom Potato Casserole

By: Richa

A cozy, hands-off, no sauté mushroom potato casserole that needs just 1 pan. Layers of rich mushroom gravy with beans and veggies, layered with crisp garlic herb potatoes that take only minutes to put together as the oven does all the work. (gluten-free with soy-free and nut-free options)

mushroom potato casserole in the pan after baking

It’s fall, and it’s time for some comfort food. And what’s more comforting than this casserole, which has a stewy mushroom gravy with beans and veggies, topped with potatoes smothered in garlic butter? There are lots of fall herbs, like fresh thyme and sage, and it all comes together really quickly. 

mushroom potato casserole in a bowl

This is a super easy one-pan casserole. No need to sauté or stand around the kitchen for long periods of time cooking the onions and mushrooms. Everything goes right into the baking dish, and the oven does all the work. 

Once the mushroom and onions are cooked, add the beans, herbs and stew ingredients and top them with some sliced potato and bake, and thats it. You get all the fall flavors and a dish that reminds of mashed potatoes and mushroom bourguignon w/o all the work.

It’s comforting, stewy, and perfect for a fall dinner with your family, served with a side salad, garlicky dinner rolls, or some crusty bakery bread. Or serve it however else you like!

mushroom potato casserole in the pan after baking

Why You’ll Love Mushroom Potato Casserole

  • cozy, hearty, stewy beans and veggies in a rich, mushroom gravy
  • 1-pan oven recipe, no standing at the stove!
  • very little active cooking time
  • No cooking the aromatics and potato separately
  • naturally nut-free with easy gluten-free and soy-free options
mushroom potato casserole in a bowl with garlic bread

Continue reading: 1-Pan Mushroom Potato Casserole

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One Pot Pav Bhaji | Pressure Cooker Pav Bhaji

This one-pot pav bhaji recipe is perfect when you want all that street-style flavor without juggling multiple pans. Add a dollop of butter, squeeze of lime, and freshly chopped onions, and you’ve got yourself a plate of pure happiness!

pressure cooker pav bhaji served on a sectioned plate with accompaniments

Pav Bhaji always takes me back to my college days in Mumbai. I’m BIG on street food and I could never get enough of the buttery, spicy goodness that the street stalls whipped up. That rich bhaji, those crunchy onions, the perfect squeeze of lemon on top, all scooped up with buttery pav – I mean! 😋

There’s no way I could go without it even all these years later and I’ve got the perfect recipe to replicate that street-style flavor right at home! This Pav Bhaji is made in the instant pot or pressure cooker, which does all the heavy-lifting so that only FIVE minutes of hands-on prep are involved. And no compromises on taste or texture!

I love to serve this decadent, veggie-loaded bhaji with my homemade ladi pav and I SWEAR by both these recipes! If you’ve got the same college cravings like me then you also need to check out my Misal Pav recipe and my OG Pav Bhaji recipe. And of course, Mumbai’s famous Green Keema Masala toooo!

Ingredients for One Pot Pav Bhaji

Vegetables – Potatoes, carrots, capsicum, beetroot and peas — the hearty base that makes the bhaji thick, filling, and nutritious.

Soya Granules – These add extra texture and depth to the bhaji, as well as adding protein!

Onions & Tomatoes – Onions for sweetness and body, tomatoes for tang and depth that tie the masala together.

Ginger, Garlic & Green Chilli – The essential aromatics that add sharpness, heat, and earthiness.

Pav Bhaji Masala – The star spice blend that gives pav bhaji its signature street-style flavour. Any store-bought version of your choice works. 

Turmeric & Chilli Powder – For colour, warmth, and a gentle kick of spice.

Butter & Oil – Butter for richness and indulgence, oil for balance in cooking. I prefer to use a neutral oil like sunflower oil here. 

Pav (Bread Rolls) – Soft ladi pavs, perfect for soaking up the bhaji.Garnish – Fresh coriander, onions, and lemon wedges for brightness, crunch, and zing.

freshly made one pot pav bhaji scooped up in a ladle to show it's texture

Steps To Make Pressure Cooker Pav Bhaji

Prepare the Base

  • Heat butter + oil in a pressure cooker or Instant Pot.
  • Add onions and sauté until golden. Stir in ginger-garlic paste and cook till aromatic.

Add Spices and Veggies

  • Stir in pav bhaji masala, chilli powder,  turmeric, coriander powder and salt. 
  • Add tomatoes and cook until they soften and the oil begins to separate.
  • Add all chopped vegetables (potatoes, beetroot, capsicum, carrots, peas, and soya granules) 
  • Pour in water, mix, and pressure cook until the veggies are soft.

Mash the Bhaji

  • Once pressure releases, use a potato masher to mash the cooked veggies into a smooth, slightly chunky curry. Add water as needed to adjust consistency and squeeze lemon juice into the bhaji. 
  • Add a little tadka of butter and spices to elevate the flavors even more. 

Toast the Pav

  • Heat butter on a flat tawa or pan.
  • Slice pavs horizontally, place on the pan, and toast until golden.

Serve

  • Plate bhaji hot, topped with butter, onions, coriander, and lemon wedges.
  • Serve with the buttery toasted pavs.

Richa’s Top Tips

  • Don’t skip the butter! It’s what makes pav bhaji authentic and indulgent.
  • For a deeper flavor, add a little kasuri methi (dried fenugreek leaves) at the end.
  • If making ahead, keep bhaji and pav separate. Toast pav fresh before serving.
  • Use a wide potato masher or even the back of a katori for a smooth, street-style mash.
  • You can easily make this recipe vegan by replacing butter with oil.
  • You can adjust consistency of pav bhaji to suit your preference. If you like it slightly runny, add some water. For thicker bhaji, mash the bhaji more and simmer uncovered for a few extra minutes to reduce excess liquid.

Frequently Asked Questions

What is pav bhaji made of?

Pav bhaji is made from a mix of mashed vegetables like potatoes, peas, carrots, capsicum, and beetroot, cooked with spices and butter, and served with pav (bread rolls).

Which pav is best for pav bhaji?

Soft, fluffy ladi pav (dinner rolls) are the classic choice. I have started making mine in the air fryer to save time and effort, and they always turn out sooo delicious! If unavailable, substitute with burger buns or sandwich rolls.

Can I make pav bhaji without a pressure cooker?

Yes! You can simmer the veggies in a pot until soft. It’ll take longer, but the flavor is just as good. Check out my OG Pav Bhaji recipe for this!

How to get that bright red color of pav bhaji?

Street-style pav bhaji often has a vibrant red hue that comes from Kashmiri red chilli powder or degi mirch, which adds colour without making it too spicy. Some vendors also use a little beetroot purée or food colour, but Kashmiri chilli powder works beautifully at home.

I don’t have pav bhaji masala, what can I use instead?

Pav bhaji masala is unique, but you can make a quick substitute by mixing garam masala, coriander powder, cumin powder, chilli powder, and a pinch of amchur (dry mango powder). It won’t be exactly the same, but it’ll give you a close flavour profile.

Serving Ideas

  • Always top with extra butter (the more, the better!).
  • Garnish with raw chopped onions and lemon wedges.
  • Serve with papad, salad, or pickles for a fuller spread.

Storage Tips

  • Store in an airtight container in the fridge for up to 2 days. 
  • You can freeze the bhaji in an airtight container for up to 2 months. Thaw and reheat with a splash of water. Toast pavs fresh. 
pressure cooker pav bhaji served on a sectioned plate with accompaniments

One bite of this Pav Bhaji and you won’t be able to stop! It’s super quick to make, just as delicious as the street-side version and perfect for the entire family to enjoy. Make this and send me your recreations over on my IG @my_foodstory

Watch One Pot Pav Bhaji Recipe Video

close up of pressure cooker pav bhaji to show it's texture
Print

One Pot Pav Bhaji | Pressure Cooker Pav Bhaji

This one-pot pav bhaji recipe is perfect when you want all that street-style flavor without juggling multiple pans. Tastes delicious with fresh laadi pavs, a dollop of butter, and crunchy onions!
Course Main Course
Cuisine Indian
Diet Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories 677kcal
Author Richa

Equipment

Ingredients

  • 1 ½ tablespoons sunflower oil or any neutral cooking oil
  • 80 grams butter divided
  • ½ teaspoon cumin seeds jeera
  • 2 teaspoons finely chopped garlic
  • 1 cup thinly sliced onions approx 120 grams
  • 3 green chillies finely chopped
  • 1 tablespoon kashmiri red chilli powder divided
  • 2 teaspoons coriander powder
  • ¼ teaspoon turmeric powder
  • 1 tablespoon + 1 teaspoon pav bhaji masala
  • 1 ¾ teaspoon salt
  • 1 cup finely chopped tomatoes 240 gms
  • 2 large potatoes peeled and cubed, approx 330 gms
  • 1 green capsicum cubed, approx 65 grams
  • 1 ⅓ carrots peeled & roughly chopped, approx 70 grams
  • beetroot peeled & chopped into ¼ inch cubes, approx 60 grams
  • cup fresh or frozen green peas approx 85 grams
  • ½ cup soya granules hydrated, refer note 1
  • 1 teaspoon garlic paste
  • teaspoon kasuri methi
  • ½ lemon juice
  • 2 – 2 ½ cups water divided
  • 2 tablespoons finely chopped coriander leaves

For serving

  • 10 – 12 pav
  • ½ cup finely chopped onions
  • 2 tablespoons finely chopped coriander leaves
  • 8 lemon wedges

Instructions

  • Add vegetable oil and 40 grams of butter to a pressure cooker and allow to heat on medium heat. Add cumin seeds and let it splutter. Add garlic and saute for a few seconds on medium until fragrant.
    1 ½ tablespoons sunflower oil or any neutral cooking oil, 80 grams butter, ½ teaspoon cumin seeds, 2 teaspoons finely chopped garlic
  • Add onions and fry on medium for 3-4 minutes till translucent. Add green chillies and saute for a few seconds.
    1 cup thinly sliced onions, 3 green chillies
  • Add 2 teaspoons of kashmiri chilli powder, coriander powder, turmeric powder, pav bhaji masala, 1 teaspoon of salt and chopped tomatoes, stir to combine, cover and cook on low for 5-6 minutes or until tomatoes are softened.
    1 tablespoon kashmiri red chilli powder, 2 teaspoons coriander powder, ¼ teaspoon turmeric powder, 1 tablespoon + 1 teaspoon pav bhaji masala, 1 ¾ teaspoon salt, 1 cup finely chopped tomatoes
  • Add potatoes, capsicum, carrots, beetroot, green peas and soya granules. Stir to combine. Add 1 ½ cups of water, mix well and pressure cook for 3-4 whistles or 12 minutes after the 1st whistle.Allow the cooker to depressurise by itself and then open the lid.
    2 large potatoes, 1 green capsicum, 1 ⅓ carrots, ⅓ beetroot, ⅓ cup fresh or frozen green peas, ½ cup soya granules, 2 – 2 ½ cups water
  • Mash the cooked veggies well using a potato masher. add ½ to 1 cup of water to adjust the consistency of the bhaji. Heat the cooker uncovered for 2-3 minutes on low for the veggies to absorb all the flavours and take off the heat. Add lemon juice and mix well.
    2 – 2 ½ cups water, ½ lemon juice
  • Heat the remaining 40 grams of butter in a small (or tadka) pan. Add 1 teaspoon garlic paste & fry for a few seconds. Add the remaining 1 teaspoon of kashmiri chilli powder, stir for a few seconds, add kasuri methi, 2 tablespoons of chopped coriander leaves, add the tadka to the pav bhaji and mix.
    80 grams butter, 1 tablespoon kashmiri red chilli powder, 1 teaspoon garlic paste, ⅔ teaspoon kasuri methi, 2 tablespoons finely chopped coriander leaves
  • To serve, top pav bhaji with chopped onion, coriander leaves and serve with lemon wedges and hot toasted pav.
    10 – 12 pav, ½ cup finely chopped onions, 2 tablespoons finely chopped coriander leaves, 8 lemon wedges

Video

Notes

  1. To hydrate soya granules: Soak the soya granules in 1 cup of boiling water for 10-15 minutes, drain & squeeze out water & use.

Nutrition

Calories: 677kcal | Carbohydrates: 91g | Protein: 17g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 1940mg | Potassium: 1067mg | Fiber: 14g | Sugar: 11g | Vitamin A: 5047IU | Vitamin C: 87mg | Calcium: 274mg | Iron: 7mg

This article was researched and written by Navya Khetarpal.

The post One Pot Pav Bhaji | Pressure Cooker Pav Bhaji appeared first on My Food Story.

Creamy Tortellini Soup (30 Minutes!)

By: Richa

Pillowy tortellini and a velvety tomato-cream broth, enriched with my easy homemade sausage spice mix. Bursting with bold Italian flavors and ready in just 30 minutes, it’s your new favorite irresistible soup.

bowl of tortellini soup with a spoon and a side of bakery bread

I got some almond ricotta–stuffed tortellini, so I decided to make an amazing soup with it. This is a hearty, delicious, and easy tortellini soup recipe. It uses the usual suspects of an Italian-flavored soup: aromatics, carrot, celery, Italian herbs, and vegan sausage. Those flavors pair up with the tortellini, tomato purée, and some non-dairy cream. 

It turns out absolutely delicious.

pan of tortellini soup with a ladle in it

I make this spice mix which adds all the flavor of sausage to whatever plant based protein you choose. This spice mix combines smoked paprika, fennel seeds, garlic powder, black pepper, oregano, and pepper flakes, and it’s just so versatile and flavorful!

First make the spice mix, and then decide which protein you want to use for the sausage. You can use vegan sausage, lentils, walnuts, pecans, chickpeas, crumbled tofu, chopped up soaked soy curls, seitan, or whatever else you like. 

spoon taking a bite of tortellini soup

Cook your protein of choice with some garlic and the spice mix, then add all the aromatics. Fold in the tomato sauce, tortellini, and some stock, then add non-dairy cream at the end. The tortellini cooks up in the same pan with the rest of the soup.

The soup comes together within 30 minutes in just 1 pan, and is creamy and satisfying!

bowls of creamy tortellini soup on a wooden table

Why You’ll Love Tortellini Soup

  • super easy 1-pot meal ready in 30 minutes
  • creamy, tomatoey broth with sausagey flavors and tender, cheesy tortellini
  • super versatile! Use whatever plant-based protein you like!
  • Easily made gluten-free, soy-free, and/or nut-free.

Continue reading: Creamy Tortellini Soup (30 Minutes!)

The post Creamy Tortellini Soup (30 Minutes!) appeared first on Vegan Richa.

Indo-Chinese Crispy Tofu Manchurian (1-pan, 30 minutes)

By: Richa

Sticky, crispy, ginger- and garlic-packed tofu Manchurian is an easy and delicious meal over rice, quinoa, noodles, or lettuce wraps. This popular Indo-chinese sauce has a sweet heat that is absolutely addictive! (nut-free with gluten-free and soy-free options)

tofu Manchurian in the pan after coating the tofu in the sauce

Manchurian sauce is one of the most popular Indo-Chinese sauces, and it’s one of my favorites. You can use it in many different ways to make a variety of dishes. You can find it on restaurant menus paired with crispy fried chicken, crispy cauliflower, or fried veggie balls coated in the thick, sticky sauce. 

This sauce is absolutely delicious, and it has tons of ginger and garlic, so be ready to chop up a lot of both.

close-up of tofu Manchurian in a bowl with rice

You can also make a thinner version of Manchurian sauce to pair with rice, very saucy veggie balls, crispy chicken, or noodles. I have a couple of different ways to use Manchurian sauce on the blog that use these variations.

Today, let’s make tofu Manchurian. We toss tofu in rice flour and cornstarch to make a really crispy coating, then pan-fry it until it gets an amazing crunch. We make the Manchurian sauce in the same pan, then toss the crispy tofu in it right before serving, so it keeps that satisfying crunch. 

Top your tofu Manchurian it with green onions, and serve it with rice, quinoa, noodles, or lettuce wraps. Or enjoy it as a starter on its own!

fork taking a bite of tofu Manchurian

Why You’ll Love Tofu Manchurian

  • crispy tofu in sticky-sweet ginger-garlic Manchurian sauce
  • 1-pan dish ready in about 30 minutes
  • flexible! Serve as a starter or over rice, grains, noodles, or in lettuce wraps.
  • naturally nut-free with easy gluten-free and soy-free options

Continue reading: Indo-Chinese Crispy Tofu Manchurian (1-pan, 30 minutes)

The post Indo-Chinese Crispy Tofu Manchurian (1-pan, 30 minutes) appeared first on Vegan Richa.

Puttanesca Butter Beans

By: Richa

Umami-packed puttanesca sauce pairs beautifully with hearty butter beans! Puttanesca beans are a versatile, 1-pot meal that is absolutely full of flavor. Gluten-free Nutfree soyfree

puttanesca beans on a plate with garlic bread

I loved the incredible sauce that I made with my orzo puttanesca, so I decided to add some butter beans to it to make it into a one-pot bean dish. This is a fantastic and delicious pot of beans!

The puttanesca sauce has umami from the mushrooms, the sun-dried tomatoes, and the olives or capers, and it is just so flavorful. It also has Italian herbs and is slightly spicy from the red pepper flakes. All in all, it has a fantastic flavor profile.

close-up of puttanesca beans in the pan

Then you add some butter beans to that amazing sauce and simmer them together to meld the flavors. There’s protein and fiber from the butter beans, and it’s just a hearty and delicious stewy bean dish that you can serve with some garlic bread, sourdough or naan. You can also serve it over cooked pasta or a baked potato.

However you dish it up, it’s just fabulously delicious.

close-up of puttanesca beans on a plate with garlic bread

Puttanesca beans are also flexible! Use whichever ingredients you have on hand. There are different ways to add that umami using sun-dried tomatoes, olives, and capers. Even if you have two of those instead of three, it will still taste amazing.

If you can’t find butter beans, use other beans, like cannellini beans, other white beans, or use chickpeas. Or add some cooked lentils into the sauce to make it more like a puttanesca bolognese!

pan of puttanesca beans on a wooden table

Why You’ll Love Puttanesca Beans

  • super easy 1-pot 30 minute meal
  • packed with protein, fiber, veggies, and FLAVOR!
  • umami-filled, tomato-based sauce with tender butter beans
  • versatile! Serve with bread to dip or over pasta or a baked potato
  • naturally gluten-free, soy-free, and nut-free

Continue reading: Puttanesca Butter Beans

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Marry Me Tofu Bake (Lasagna style)

By: Richa

Marry me tofu bake is like a high protein plant-based lasagna style bake. Tofu, creamy smoky sauce, spinach sun-dried tomato tofu ricotta, and no pasta! Lasagna meets tofu parmigiana meets marry me tofu, minus pasta. Easy to make all in one baking dish. Over 20 gm protein! Options for gluten-free, soy-free, and nut-free

serving a piece of the marry me tofu

My husband loves my tofu parmesan bake, and so did you guys, because lots of you have made that one and variations of it since I first posted it. It’s basically like a lasagna with this delicious spinach ricotta filling and some pasta sauce, all layered up but with tofu slices instead of lasagna noodles. It’s a hearty dish that’s easy to make and can be served in various ways.

marry me tofu casserole in the pan after baking

For this marry me tofu bake, I changed up the fillings. I used the flavors from my marry me pasta and made this creamy smoky sauce and the an umami filled ricotta filling to create something new and delicious. It has this incredible, smoky rose-style sauce. Then, we make the spinach ricotta filling, but we also add sun-dried tomato and some heat to it for a richer deeper umami flavor.

Together, all of these flavors create a sort of a marry me pasta flavor profile, but in a parmigiana kind of format. This bake is hearty, delicious, and everybody’s going to keep going in for seconds. And thirds!

close-up of marry me tofu casserole in the pan after baking

It is a high-protein dish, because we use tofu layers instead of lasagna noodles, add tofu to our spinach ricotta filling and even in the creamy pasta sauce. The pasta sauce gets its creaminess from protein-rich cashews and tofu. So, there’s protein in each element of this dish. If you don’t want to use cashews for the sauce, you can use hemp seeds or silken tofu as another source of protein. There’s also nutritional yeast in the sauce, which adds even more protein to each helping, making each serving super satisfying and delicious.

You can serve this with some sourdough or whole grain bread for even more protein, or over lentil spaghetti or lentil pasta for an extra protein boost.

fork taking a bite of marry me tofu

Why You’ll Love Marry Me Tofu

  • super simple, 1-pan, weeknight meal
  • Lasagna meets tofu parmigiana meets marry me tofu, minus pasta!
  • bakes in the oven, so very little active cooking time
  • tofu in creamy, smoky, marry me cream sauce
  • high protein dinner
  • easy gluten-free, nut-free, and soy-free options

Continue reading: Marry Me Tofu Bake (Lasagna style)

The post Marry Me Tofu Bake (Lasagna style) appeared first on Vegan Richa.

Vegan Irish Stew

By: Richa

This easy 1 Pot 30 minute Vegan Irish Stew comes together within minutes with simple ingredients and has the most comforting, round and earthy flavor. Leftovers keep for days and will taste even better the next day. Make it for dinner tonight!

a bowl of vegan irish stew in a soup bowl

There is nothing quite as comforting as a big bowl of stew. This recipe for vegan stew is super easy made with simple ingredients that bring a lot of flavor!

Traditional Irish stew is made with pork or beef and often stout or cider is added. And while we do skip the meat and use a satisfying mix of potatoes, mushrooms and carrots instead, we also add beer to give this stew its deep earthy flavor.

overhead shot of a pot of vegan Irish Stew

The stew is thickened with flour but you could add cornstarch instead. Also feel free to play around with the veggies. Sweet potatoes would be nice here and so would be peas or even asparagus.

Got some vegan protein left from a past dinner or some vegan sausage? Toss it right in.

a pot of vegan irish stew

More vegan soups and stews:

Vegan French Onion Soup

Vegan Hot and Sour Soup with Ramen

Vegan Lentil Mushroom Stew

Green Chili Enchilada Soup

Continue reading: Vegan Irish Stew

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Vegan Thai Skillet Noodles (Drunken Noodles)

By: Richa

Easy 1 Pot Thai Skillet Noodles stir fry! These inspired drunken noodles come together in 30 minutes and don’t need noodles cooked separately. Everything cooks in 1 pot!

a plate with Thai Skillet Noodles with a golden fork on the side

Thai cuisine has always fascinated me. The bold flavors, the use of different textures and colors, one pot meals, and above all the fact that most dishes come together super quickly.

My Vegan Thai Basil Fried Rice and my Thai pumpkin Curry  recipe are some of my favorite recipes ever and I make them all the time. These easy skillet noodles are inspired from Pad kee mao (drunken noodles). They come together quickly and hit the right spots!

a frying pan with Thai Skillet Noodles tossed with sweet salty sauce and vegetables

You know me, I am a huge fan of cooking pasta in a skillet! Have you tried some of my skillet lasagnas? Life-changing!

Preparing pasta in a skillet along with the sauce ingredients drastically shortens the total cooking time.

The exact cooking times will vary based on the noodles and brands, so keep an eye on them. If you are unsure, make them separately and add  precooked noodles, then add to the veggies and sauces. See recipe notes for that method.

Thai Skillet Noodles with vegetables on a white plate with a golden fork on the side

More Stir-Fry Recipes

Miso Gochujang Tofu Stir Fry

Tofu Jalfrezi (Indian Smoky Tofu Bell Pepper Tomato stir fry)

Spiced Spinach Tofu Stir fry 1 Pot 15 Minutes

Sweet Sour Tofu Veggie Stir Fry

Continue reading: Vegan Thai Skillet Noodles (Drunken Noodles)

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Vegan Jalapeño Skillet Mac and Cheese

By: Richa

This Vegan Jalapeno Skillet Mac and Cheese is made in just 1 Skillet! No need for multiple pans! A 30 minute simple vegan spin on a family dinner favorite that is perfectly cheesy with a kick of heat from the added jalapenos. Options for gluten-free soyfree nutfree

a serving of vegan mac and cheese topped with jalapenos in a white bowl

Jalapeno Skillet Mac and Cheese in all its cheesy, salty and spicy glory! This is the ultimate vegan comfort food for a cold night and with this recipe, it comes together quicker and easier than one that needs to make the sauce and boil pasta separately!

We make this dish in one skillet on the stovetop. Stovetop Pasta dishes like my Vegan Pesto Skillet Lasagna and my French Onion Skillet Lasagna are among my favorite dishes to make when life gets busy and I crave a comforting meal.
overhead shot of a skillet of vegan jalapeno mac and cheese topped with jalapeno slices and shredded cheese
I love the spicy kick of the jalapenos to counterbalance the rich cheese sauce. However, if kids are eating with you, remove the seeds, or add less jalapenos or just to one side of the dish.

We want to bring on the flavor right from the beginning, starting with cooking the pasta in seasoned broth instead of plain water. If your pasta absorbs all the water while cooking, you might want to add a splash more of broth to bring the sauce together.

Looking for a gift for the new year to eat more plant based? Get my cookbooks to help you try easy and amazing meals in 2023! Ebooks will deliver instantly, get print books from local stores.

a bowl of jalapeño mac and cheese topped with red pepper flakes

Why you will love this skillet Mac

  • It needs just 1 skillet
  • its easily made without gluten soy nuts
  • It’s quick comfort food
  • it takes just 25 mins

overhead shot of a skillet with vegan jalapeño mac and cheese

More Pasta Recipes and pasta casseroles:

Vegan Garlic Chili Oil Pasta with Smoky Pecans

Creamy Vegan Mushroom Pasta with Sundried Tomatoes

Vegan Mac And Cheese Taco Bake ; Mac Taco Casserole

Garlicky Korean Mac and Cheese with Gochujang

Continue reading: Vegan Jalapeño Skillet Mac and Cheese

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