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)
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!
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!!
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
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)
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.
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.
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.
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
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)
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.
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!
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
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.
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.
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.
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!
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.
High protein and fiber. Mix everything right in the pan meal, this Sheet pan roasted veggies and beans with Creamy Lemon Yogurt sauce, has amazing flavor and texture! Wrap it, bowl it, swipe with bread! So good! Gluten-free, options for soyfree, Nutfree
This is an easy, refreshing, spring and summer meal that you can put together within minutes. You make this amazingly refreshing lemon yogurt sauce and pair it with savory roasted veggies and crispy, crunchy beans that have been tossed in spices like paprika, coriander, black pepper, and garlic. They are crisp on the outside and tender on the inside.
The warm veggies and the cooling yogurt sauce are just fabulous together.
This is a veggie-heavy recipe rich in fiber, with over 14 grams per serving. It contains 15 to 25 grams of protein per serving, depending on the garnishes and non-dairy yogurt used. The protein in these sheet pan roasted vegetables comes from the beans, yogurt, sesame or hemp seeds, and even the vegetables. For an even more filling meal, serve with whole grain flatbread, pita, or naan.
You can pair them with the sauce in any way you like. You can put the sauce on a plate, top it with the roasted veggies, then top with some seeds and sprouts and a good squeeze of lemon juice.
Or make a wrap with pita bread or naan bread. Just warm the bread, add the yogurt sauce, the roasted veggies, some more sauce, sprouts, cucumber, and a squeeze of lemon, then serve.
Sheet pan veggies and beans are absolutely delicious any which way you serve it. You can even make small tacos out of it!
Why You’ll Love Sheet Pan Veggies and Beans
super easy 1-pan meal celebrates delicious spring and summer veggies
tender-crisp roasted vegetables with crunchy roasted white beans
A hearty BBQ lentil burger topped with quick and easy creamy coleslaw is a perfect summer meal! Serve in a bun or over a crisp salad. (nut-free with gluten-free and soy-free options). This post was originally published May 6, 2013
Hello summer! It’s time for all things BBQ, and this BBQ lentil burger combines so many summer flavors in one delicious dish.
The patties have split red lentils, which cook really quickly, and they are loaded with BBQ sauce, inside and out! You can make them on the stovetop or in the oven.
These burgers are also absolutely loaded with veggies! Finely chopped cauliflower, carrots, garlic, ginger, and bell pepper give the patties bulk, texture, and flavor. These are veggie veggie burgers. Not trying to be meat anything. Just lentils and veggies and celebrating them. These veggie patties are delicious as is as well!
Serve these with a simple, creamy slaw or your favorite burger toppings on a bun, or use them to top a green salad for a lighter meal. I love adding fruit to the slaw. The original recipe was written with mango in the slaw. Mango add some juicy sweet to the creamy, tangy, crunchy slaw for amazing balance of flavor.
Why You’ll Love BBQ Lentil Burgers
veggie-packed!
easy to make in the oven or on the stovetop
loaded with so much amazing BBQ sauce flavor!
versatile – Serve on a bun with your favorite toppings or add the patties to a salad.
nut-free with easy soy-free and gluten-free options
No party is complete without food and drink. Lots of people choose to meet up by the beach for a day of fun in the sun but what sorts of food should people be eating? Read More ...
Getting back to blogging after a short break, feels so good to be back in my comfort zone :)
It was Monday, Presidents day a long weekend in USA. Had a busy rest of the weekend having too much fun! Thought of lazying around while cleaning up the house and at sharp 11:08am had a craving to eat pav bhaji after my eyes wandered on the potato bag in the pantry :) Got lucky as I had all the ingredients in the fridge except pav (Indian bread). After begging for 5 minutes to my Pati-dev who thinks weekends are his right to be a couch potato, sent him off to the store to get the pav while I geared myself to make some YUMM-O street food.
This dish is a big hit at my house and relished amongst my friends. I got this recipe from a Juhu beach vendor in Mumbai on Youtube some years back. Can't go wrong, right? I have customized the recipe just a little bit as per my convenience. I was actually surprised to see couple of ingredients that went into it like kasoori methi and hing. Well, it only adds more great flavors to say the least.
Another huge USP of this dish, can add as many variety of vegetables you want and kids will not even know :) because potatoes overpowers the rest of the clan :)- So yes, Moms can go YAY!!
Pav Bhaji was invented as a midnight dish by street food vendors, made with all the leftover vegetables from the day, mashed up together, with loads of added spice, and butter. Bhaji is the Marathi word for a vegetable dish, and pav probably comes from the Portuguese word for bread.
All I can say is try it and see if you like it.
Ingredients: For the Bhaji:
2 big potatoes boiled, peeled and mashed lightly
4-5 ripe tomatoes chopped ( if not sour enough, add extra tbsp of tomato paste)
1 capsicum chopped
10 flowerets of cauliflower (roughly chopped)
1 small carrot chopped (optional)
1/2 cup peas boiled
1 1/2 tsp ginger garlic paste
1 tsp Kashmiri chili pwd (to give more color than spiciness)
2 tbsp butter
1/4th tsp turmeric pwd
1- 2 tbsp pav bhaji masala (everest or mtr)
handful chopped cilantro leaves
1 tbsp fenugreek leaves
pinch asafetida
2 tbsp of oil
food color orange 1 pinch ( if you want that gorgeous color :))
To Fry the Pav:
Butter
Cilantro leaves
Prepared Pav Bhaji
Garnish Ingredients:
Chopped onion
Sev
Lemon pieces
Dallop of butter on it
6 Pav (store bought for now) Minimum 2 Pav each person to relish all that goodness of buttery bhaji :)
Preparation:
In a non stick pan, heat oil, add capsicum, cauliflower, (carrots if using it) and quickly saute it for 2 to 3 minutes.
Add ginger garlic paste and let it cook for little bit more till the raw smell goes away. Add asafetida, kasoori methi and cook for a minute.
Now add chopped tomatoes and saute it for couple of minutes. You can add 1 tbsp butter now and let it cook till you see some oil coming out from the corners. Stir in between.
Add masalas - turmeric pwd, chilli pwd and pav bhaji masala, salt mix everything together quickly.
Add boiled potatoes and with a masher, start mashing everything together. Add water little by little till you get the consistency of thickness/thinness you want. It is always semi thick. Potatoes basically absorb water.
Taste it and see if it needs adjustment, if your tomatoes are not sour enough, add lemon juice.
Add food color if you want.
Let it cook on sim flame for about 7-8 minutes. Keep stirring in between and add water as you like. Add another tbsp of butter :)
Garnish it with Cilantro and switch off the gas.
How to fry the Pav just before serving:
Cut the Pav in the centre and semi open it.
On a frying pan, add butter, as it sizzles add bhaji, cilantro and place the pav face down and cook for few sec. Drizzle some butter or oil on top and serve hot.
How to Serve Pav Bhaji:
Serve good amount of bhaji in a compartmented plate, chopped onion, cilantro and lemon slices on one end, you can add onions, sev and butter on top of the hot bhaji, and masala fresh pav on the other side.
Trust me, eating is much easier than writing how to serve Pav Bhaji :):) (joke)
Due to the increased interest in foods that are low-carb or low-glycemic index, the potato has unjustly earned a bad reputation. Potatoes consumed in simple roasted, grilled, boiled, steamed manner with little or no oil/butter is very healthy and nutritious for health.
It is loaded with calcium, phosphorus, zinc, magnesium, iron that helps in having strong bones.
It has vitamin B6 which supports heart health.
Choline is a very important and versatile nutrient in potatoes that helps with sleep, muscle movement, learning and memory.
This is a simple side dish for lunch or dinner so full of flavour, a light vegetable dish appealing to the taste buds, healthy to eat and so quick and easy to prepare. The carrots are sautéed with chopped ginger and steamed till done. Then chopped spring onions are added as a finishing touch. It...
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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!
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.
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.
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