7 Day cabbage soup diet 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.

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.

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 my Weight Loss Cabbage Soup recipe it keeps the feel of the original wonder soup but with better flavour and a more realistic approach.

 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 light, full feeling from soup, but your body also gets enough protein, carbs and healthy fats to function well and preserve muscle.

Cabbage Soup Diet FAQs

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

• Weight Watchers Zero Point Soup
• Easy Vegetable Soup Recipe
• Lemon Coriander Detox Soup
• Tuscan White Beans Pasta Soup {Instant Pot}
• Homemade Tomato Soup
• Spinach Soup

If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.

Breakfast taquitos filled with a quick scramble along with veggies, cheese, and your favorite toppings is such a quick, easy, and satisfying meal! Make the super versatile scramble seasoning ahead, so you can whip up all kinds of eggy breakfasts in a flash.  (gluten-free, nut-free, with easy soy-free option)

These breakfast taquitos are super easy and super quick, if you have my scramble seasoning on hand. Even if you don’t, making the scramble seasoning is also easy. You just get all the spices, mix them in a jar, and it’s ready. You can use that scramble seasoning on scrambles, omelettes, frittatas, or to make a quick tofu egg salad in many different ways. It works well wherever you want any kind of eggy breakfast flavor.

Definitely make some and use that in this recipe, because then it’s super quick. You just crumble the tofu, add some chopped veggies, the scramble seasoning, and vegan cream cheese. Mix it all up in a bowl, and your scramble is ready to stuff into your breakfast taquitos.

Then, you roll that scramble up in warm tortillas and bake or pan fry. Serve with your favorite toppings, like pico de gallo, salsa, vegan sour cream, etc., and they are just fabulous!

Why You’ll Love Breakfast Taquitos

• quick and easy breakfast that’s super satisfying
• cheesy, veggie-packed tofu scramble stuffed into soft tortillas, baked or pan fried until crisp
• versatile! Customize mix-ins and flavors to taste.
• easy to make gluten-free, nut-free, and even soy-free

Continue reading: 30-Minute Breakfast Taquitos

The post 30-Minute Breakfast Taquitos appeared first on Vegan Richa.

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

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 minutes

Cook Time 20 minutes minutes

Total Time 30 minutes 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.

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

Continue reading: 1-Pot Lemon White Bean Soup

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

Best Mushroom gravy recipe in 15 minutes. This easy vegetarian mushroom gravy is rich, silky, dairy free and totally fuss-free. No cream, No meat drippings required it’s creamy and rich without butter or oil. It’s a one-pan easy vegan mushroom gravy recipe made with fresh mushrooms, aromatics, broth and soy sauce. Packed with Umami flavours this easy vegan mushroom gravy is easy and simple and made with healthy ingredients.

Simply brown the fresh cremini mushrooms, whisk in a roux (or cornstarch for gluten-free), splash with veggie broth and soy sauce, and finish with thyme. This mushroom gravy is naturally vegetarian, with easy vegan and gluten-free swaps, and a perfect vegetarian gravy to serve with mashed potatoes.

You can serve vegetarian mushroom gravy for rice with aromatic herbed rice, making your meal an experience rather than just another dinner.

Why you’ll love this easy mushroom gravy

• 15 minute stovetop: Dinner rush lifesaver.
• Pan dripping free: Great for vegetarians & weeknights.
• Vegan & gluten-free friendly: Simple swaps keep everyone happy.
• Bold umami Flavour: Mushrooms + soy/tamari + optional nutritional yeast.
• Holiday hero: Pours like velvet over mashed potatoes, herbed rice, poutine, or Thanksgiving stuffing.

Ingredient Notes and Swaps/Substitutions

Step by Step Instructions To Make It

• Melt butter in a heavy skillet over medium-high heat. Add sliced mushrooms in a single layer; leave them undisturbed for 2 minutes to sear, then stir until golden. Add Broccoli florets, cook until soft.
• Sprinkle flour over veggies. Stir constantly until the flour coats everything and no dry patches remain.
  Gluten-free? Skip the flour and whisk 1 Tbsp cornstarch into ¼ cup cold broth for a slurry in Step 4.

• Gradually pour in milk or broth while whisking, scraping up the browned bits. Bring to a simmer; gravy thickens in about 3 minutes. Whisk in nutritional yeast or cream if using.
• Taste, add salt and plenty of chili flakes, thyme or mixed herbs. Grate some cheddar cheese and combine in the gravy.
• Once done, pour over mashed potatoes, rice, roasted veggies, poutine, or anything begging for cozy comfort.

The Making of Mushroom Gravy:

• Start by sautéing your mushrooms and broccoli in some good vegetable oil until they’re just right, tender but with a bit of bite.
• Sprinkle in the wheat flour, and let it hug the veggies, creating a base for our thick and luscious gravy.
• Pour in the milk gradually, stirring constantly to avoid any dreaded lumps.
• Spice time! Add in those herbs and let the mixture sing with flavors.
• Cheese goes in last, melting into the sauce and binding everything together.

Variations & dietary swaps

• Vegan mushroom gravy: Use vegan butter or olive oil; finish with oat cream.
• Gluten-free mushroom gravy: Tamari + GF flour or cornstarch slurry.
• Low sodium Mushroom Gravy: Choose no salt broth and halve the soy sauce.
• Wine Rich: Deglaze mushrooms with ¼ cup dry white wine before adding broth.

Pro tips for perfect gravy

• High heat = deep umami. Let mushrooms sear, don’t overcrowd the pan.
• Broth temperature. Warm broth incorporates faster, preventing lumps.
• Too thick? Whisk in more broth. Too thin? Simmer 1–2 min longer.

Serving ideas (North American classics)

• Mashed potatoes or cauliflower mash (Thanksgiving must!)
• Open face sandwiches with veggie meatloaf.
• Canadian poutine – drizzle over fries + cheese curds (or vegan mozzarella).
• Roasted turkey-style tofu for a plant-based holiday main.
• Seared steaks or grilled portobellos for omnivores.

FAQ

Expert Tips for the Best Mushroom Gravy:

• Mushroom Prep: Clean them with a damp cloth instead of washing – no one likes soggy mushrooms!
• Flour Power: Toast the flour a little to avoid a raw taste.
• Milk Matters: Warm it up first to integrate seamlessly into the gravy.

Make Ahead Mushroom Gravy

You can make ahead mushroom gravy recipe. Whip it up, let it cool, and store it in the fridge. It’s a lifesaver for busy bees.

Storing Secrets:

• Fridge: In an airtight container, it’ll stay happy for 3-4 days.
• Freezer: Freeze it, and it’ll be good for a month. Just thaw and reheat.

Serving Suggestions:

Drizzle this mushroom gravy over steaming hot herbed rice, or use it as a side to give any meal an instant upgrade. It’s versatile, so get creative!

So there you have it! a nutritious broccoli mushroom gravy that’s not just a treat for your taste buds but also a healthy mushroom recipe. This is more than just a dairy free creamy mushroom sauce; it’s comfort in a bowl, ready to make your meals memorable. Happy cooking!

More Such Recipes

• Mushroom Pepper Fry Recipe
• Mushroom Butterbeans Gravy Recipe
• Best Mushroom Sauce Recipe
• Mushroom Pasta Recipe
• Creamy Mushroom Toast Recipe
• Mushroom Rice Recipe
• Butter Garlic Mushroom Recipe
• Caprese Stuffed Portobello Mushrooms
• Mushroom Biryani Recipe

If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.

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Best Vegetarian Mushroom Gravy Recipe

A rich, 15-minute vegetarian mushroom gravy made from scratch with a few ingredients. Simple vegan mushroom gravy recipe that is creamy and delicious. It is dairy free and No meat drippings required. Perfect over mashed potatoes, holiday stuffing, poutine, or roasted veggies.

Course condiments, sauce

Cuisine American, Canadian

Keyword easy mushroom gravy, mushroom, mushroom garvy, vegan mushroom gravy

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 8 1/4 cup each

Calories 82kcal

Ingredients

• 4 Tbsp unsalted butter * or vegan butter / olive oil for dairy-free*
• 1 lb cremini mushrooms baby bella mushrooms, sliced ¼-inch thick
• 1 small yellow onion finely diced
• 3 cloves garlic minced
• 1 tsp fresh thyme leaves * or ½ tsp dried thyme*
• 2 Tbsp all-purpose flour *use 2 Tbsp gluten-free 1:1 flour OR 1 Tbsp cornstarch slurry for GF*
• 2 cups low-sodium vegetable broth warmed
• 1 Tbsp soy sauce tamari for gluten-free*
• ½ tsp freshly ground black pepper
• Sea salt to taste

Instructions

Brown Mushrooms – 5 min

• Melt butter in a large skillet over medium-high heat. Add sliced mushrooms in one layer; leave undisturbed 2 minutes, then stir until golden.

Aromatics – 2 min

• Add diced onion; cook until translucent. Stir in garlic and thyme; sauté 30 seconds.

Make Roux – 1 min

• Sprinkle flour over vegetables. Stir constantly until flour is absorbed and no dry spots remain.

GF option:* Skip flour and whisk 1 Tbsp cornstarch into ¼ cup cold broth; add as slurry in Step 4.

Simmer & Thicken – 3 min

• Gradually whisk in warm vegetable broth and soy sauce. Bring to a gentle simmer, scraping browned bits. Cook until gravy thickens enough to coat the back of a spoon. Stir in nutritional yeast or cream if using.

Season & Serve – 30 sec

• Taste, add salt and black pepper. Serve hot over mashed potatoes, fries (poutine!), roasted veggies, or your favorite mains.

Notes

• Vegan- Swap butter for vegan butter or olive oil; finish with oat cream.
• Gluten-Free- Use tamari + GF flour or the cornstarch slurry method.
• No-Butter Option – Use 4 Tbsp olive oil in place of butter.
• Make-Ahead- Cool, refrigerate up to 4 days or freeze up to 3 months. Reheat gently, thinning with broth if needed.
• Wine Variant- Deglaze mushrooms with ¼ cup dry white wine before adding broth.

Nutrition

Calories: 82kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 131mg | Potassium: 287mg | Fiber: 1g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.4mg

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.

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

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:

• With Chilli Paneer: The spicy, tangy sauce of Chilli Paneer pairs perfectly with the freshness of basil rice.
• With Sweet Corn Soup: Light, comforting, and a great way to start your meal.
• With Kung Pao Chicken: The nutty, spicy sauce adds a delicious contrast to the herby rice.
• With Garlic Tofu Stir Fry: A great vegetarian option that’s full of bold flavours.
• With Chilli Oil: Drizzle a spoonful of homemade chilli oil for that extra heat and crunch.
• As a Base for Curries: Works wonderfully with Thai-style curries like Thai Chicken Curry or Vegetable Korma Curry if you want something saucier.

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.

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!

Print

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 minutes

Cook Time 35 minutes minutes

Total Time 40 minutes 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.

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

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.

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

Continue reading: 1-Pan Mushroom Potato Casserole

The post 1-Pan Mushroom Potato Casserole appeared first on Vegan Richa.

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!

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.

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

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. 

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

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 minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 677kcal

Author Richa

Equipment

• 1 Pressure Cooker

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
• ⅓ beetroot peeled & chopped into ¼ inch cubes, approx 60 grams
• ⅓ cup fresh or frozen green peas approx 85 grams
• ½ cup soya granules hydrated, refer note 1
• 1 teaspoon garlic paste
• ⅔ 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.

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner or when you’ve got surprise guests

Part two of the Lettuce Series as I’ve dubbed it was about throwing things into a large pot to put together a soup – the kind that makes life a whole lot better (read: bearable) when your home has been invaded by painters and you are sneezing your head off courtesy allergies. The Chicken Lettuce Soup isn’t a planned recipe but it’s the kind that, after you’ve sampled, you realise needs to be shared with the world. Or the little pockets of the world this blog reaches.

The best thing about this soup is that the mothership liked it and trust me when I say, her liking food that has chicken (she’s developing a dislike for chicken and meat) and lettuce (read part one of the Lettuce Series) made me feel like a parent whose child has accomplished something major in life!

For those of you who’re coming into this rodeo late, check out the Lettuce Sourdough-wich recipe to know all about reverse parenting. And for those of you like all things soup, check out the recipes for Masala Chicken Soup and Pumpkin Carrot & Spring Onion Soup for some inspiration.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Chicken Lettuce Soup

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner

• 250 grams Smoked chicken (shredded/boneless)
• 200 grams Lettuce
• 1 Carrot
• 1 cup Cooked noodles/spaghetti (optional)
• 1 Onion
• 1/2 inch Ginger (grated)
• 6 cloves Garlic
• 3 tablespoon Olive Oil
• 3 Chicken stock cubes
• Salt (as required)
• Black pepper powder (as required)
• 1 litre Water

1. Peel and mince the onion and garlic cloves.
2. Peel and cut the carrot into cubes
3. In a large pot, heat olive oil.
4. Add onion, garlic, ginger and sauté till the onion is slightly translucent.
5. Throw in the carrots.
6. Pour in the water, add the chicken stock cubes, cover and simmer for 7-10 minutes, stirring frequently to ensure there are no stock cube lumps.
7. Cube or tear the cooked chicken and add to the simmering pot of soup.
8. Wash the lettuce well, tear and add to the soup.
9. Add the cooked noodles/spaghetti if using.
10. Check the seasoning and add salt and/or pepper if required.
11. Adjust the consistency of the soup with water if required.
12. Simmer for another 7-10 minutes.
13. Serve hot with bread of choice.

brunch, dinner, Main

chicken, chicken soup, lettuce

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.

Continue reading: Creamy Tortellini Soup (30 Minutes!)

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

I’m back with an ultra low carb vegetarian meal plan for 7 days that has worked wonderfully for me on my weight loss journey. This vegetarian low carb meal plan includes breakfast, lunch, snack dinner in 30 minutes. I have shared meal ideas along with a printable grocery list & meal prep hacks to gear up metabolism & burn fat fast!

If you have read about my progress with a low carb vegetarian diet with high protein, you will get to know why and how I started.

After successfully losing weight while maintaining high energy levels & feeling satiated, I not only feel good but motivated to go more strict on the carbs as my body is responding amazingly! The key here is to go slow because a holistic approach is always better!

I’m a qualified nutritionist not an RD or NHS dietitian. This is exactly what I’m eating right now. Use it for ideas, then speak with your own healthcare pro before starting.

Quick Rules I am Following

(100 g+ protein • < 50 g net carbs • now shown in metric and U.S. measures)

My 7 Day LOW CARB Vegetarian Meal Plan | HIGH PROTEIN

In this detailed meal plan, while I have to limit carbs, I have ensured to not compromise on high proteins, healthy full fat from natural sources & fiber. Along with this I am also including eggs in my vegetarian rapid weight loss diet!

Portion guide: I’m 5’7″ (168 cm) and started at 196.2 lb. Adjust up or down for your own energy needs

Day 1: Refuel & Trim

• Breakfast: 2 slices Low-Carb Cottage-Cheese Bread + 3 fried eggs
• Lunch: Shirataki noodle stir fry with 200 g / 7 oz soft tofu
• Snack: 170 g / ¾ cup Greek yogurt + 2 Tbsp hemp seeds
• Dinner: Paneer-tempeh tikka salad bowl (skip quinoa if you want to keep low carb)
• Total carbs: 47 g

Day 2: Fibre-Protein Balance

• Breakfast: matcha Chia pudding (30 g / 3 Tbsp chia, 240 mL / 1 cup almond milk) + 1 scoop vegan protein
• Lunch: Cauliflower rice burrito bowl with 150 g / 5 oz tempeh
• Snack: 2 hard-boiled eggs
• Dinner: 3 egg omelette pizza (mozzarella, olives)
• Total carbs: 33 g

Day 3: Energise & Balance

• Breakfast: 3 eggs spinach omelette + 50 g / ¼ cup feta
• Lunch: Thai coconut lime soup with 150 g / 5 oz tofu & shirataki “rice”
• Snack: 30 g / 1 oz roasted almonds
• Dinner: Halloumi broccoli tray bake (120 g / 4 oz halloumi) or Broccoli Edamame Salad
• Total carbs: 30 g

Day 4: Green & Lean

• Breakfast: Protein smoothie (spinach, 240 mL / 1 cup soy milk, 1 Tbsp peanut butter, 1 scoop protein)
• Lunch: Grilled veggie plate + 120 g / 4 oz halloumi + 2 Tbsp hummus
• Snack: Celery sticks + 50 g / ¼ cup cottage cheese dip
• Dinner: Keto palak paneer over 2 cups sautéed cabbage
• Total carbs: 32 g

Day 5: Simplify & Sustain

• Breakfast: Tortilla quiche ( use almond flour tortilla + 2 eggs, peppers, 30 g / 1 oz cheddar)
• Lunch: Shirataki pad Thai with 200 g / 7 oz tempeh, 2 Tbsp peanuts
• Snack: Bulletproof turmeric latte
• Dinner: Zucchini-boat pizzas (paneer, tomato, basil)
• Total carbs: 29 g

Day 6: Wholesome Boost

• Breakfast: Avocado egg salad lettuce wraps (3 eggs, ½ avocado)
• Lunch: Chinese Eggplant Tofu+ Low Carb Shirataki Rice
• Snack: 30 g / ¼ cup pumpkin seeds
• Dinner: Stuffed portobellos (tofu mince, spinach, nutritional yeast)
• Total carbs: 35 g

Day 7: Bright & Balanced

• Breakfast: Ejjeh + Butter Garlic Mushroom
• Lunch: Rainbow mason jar salad (kale, cabbage, 100 g / 3½ oz tempeh, 2 Tbsp hemp seeds)
• Snack: 125 g / ½ cup coconut yogurt + 1 Tbsp cacao nibs
• Dinner: Egg drop miso soup + 120 g / 4 oz tofu cubes
• Total carbs: 30 g

7-Day Meal Plan

Net carb and protein tallies use USDA averages; adjust portions to suit you.

Grocery List (In Metric & U.S.)

In this week, I was more prepared & organized to have my shopping list sorted. The items cater to a vegetarian eggs included keto grocery list, aligning with this ultra-low carb meal plan.

Meal-Prep Notes

1. Bake two loaves of Low Carb Cottage Cheese Bread on Sunday—slice, then freeze.
2. Marinate paneer & tempeh (plain yogurt + tikka spices) for quick grilling.
3. Bag pre-measured protein powder (30 g / 1 oz each) for shake & go mornings.
4. Roast spaghetti squash whole (45 min @ 400 °F / 200 °C), fork into noodles, refrigerate.

Why This Works?

• Eggs & dairy = complete, carb-light proteins.
• Tempeh, tofu, paneer pump amino acids without grain carbs.
• Shirataki fills the plate; its glucomannan fibre keeps net carbs tiny.

Five-Day Check-In (My Real Numbers)

After five days on this 100 g-protein vegetarian keto plan I’m 1.4 kg / 3 lb lighter, my workouts feel stronger, and no 3 p.m. slump—extra protein is magic for satiety.

Frequently Asked Questions

Ready to Try It?

Grab the grocery list, bake that cottage cheese bread, and batch cook your veggies. Comment below if you join me on this high protein vegetarian keto sprint let’s compare results!

If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner or when you’ve got surprise guests

Part two of the Lettuce Series as I’ve dubbed it was about throwing things into a large pot to put together a soup – the kind that makes life a whole lot better (read: bearable) when your home has been invaded by painters and you are sneezing your head off courtesy allergies. The Chicken Lettuce Soup isn’t a planned recipe but it’s the kind that, after you’ve sampled, you realise needs to be shared with the world. Or the little pockets of the world this blog reaches.

The best thing about this soup is that the mothership liked it and trust me when I say, her liking food that has chicken (she’s developing a dislike for chicken and meat) and lettuce (read part one of the Lettuce Series) made me feel like a parent whose child has accomplished something major in life!

For those of you who’re coming into this rodeo late, check out the Lettuce Sourdough-wich recipe to know all about reverse parenting. And for those of you like all things soup, check out the recipes for Masala Chicken Soup and Pumpkin Carrot & Spring Onion Soup for some inspiration.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Chicken Lettuce Soup

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner

• 250 grams Smoked chicken (shredded/boneless)
• 200 grams Lettuce
• 1 Carrot
• 1 cup Cooked noodles/spaghetti (optional)
• 1 Onion
• 1/2 inch Ginger (grated)
• 6 cloves Garlic
• 3 tablespoon Olive Oil
• 3 Chicken stock cubes
• Salt (as required)
• Black pepper powder (as required)
• 1 litre Water

1. Peel and mince the onion and garlic cloves.
2. Peel and cut the carrot into cubes
3. In a large pot, heat olive oil.
4. Add onion, garlic, ginger and sauté till the onion is slightly translucent.
5. Throw in the carrots.
6. Pour in the water, add the chicken stock cubes, cover and simmer for 7-10 minutes, stirring frequently to ensure there are no stock cube lumps.
7. Cube or tear the cooked chicken and add to the simmering pot of soup.
8. Wash the lettuce well, tear and add to the soup.
9. Add the cooked noodles/spaghetti if using.
10. Check the seasoning and add salt and/or pepper if required.
11. Adjust the consistency of the soup with water if required.
12. Simmer for another 7-10 minutes.
13. Serve hot with bread of choice.

brunch, dinner, Main

chicken, chicken soup, lettuce

Bold, fiery, and addictive, this Nepali Mushroom Salad or Sadeko is easy and comes together with simple ingredients. But don’t be fooled, because one bite, and I promise you won’t be able to stop!

Mushroom lovers, this one’s for you! Smoky, spicy, garlicky, and full of bold Himalayan flavors — this Nepali-style mushroom salad (or Mushroom Sadheko) is unlike any salad you’ve ever had.

It’s warm, punchy, and made with a tomato-garlic chutney that you’ll honestly want to put on everything. And the best part? It comes together surprisingly fast, and you won’t need any fancy ingredients. Plus, it’s naturally vegan and gluten-free!

I stumbled upon this Nepali Mushroom Salad while looking for new ways to use mushrooms beyond stir-fries and soups. One bite and I was completely hooked — the kind of hooked where you go back for seconds before you’ve even finished your first bite. If you’re into bold flavors and a bit of heat, you’re in for a serious treat!

Nepali Mushroom Salad Ingredients

This dish may sound fancy, but the ingredients are pretty straightforward:

Oil – I have used mustard oil for it’s smokey, spicy flavor, but any neutral-flavored oil such as groundnut, sunflower, canola, etc. will work. 

Garlic cloves – For aroma and to infuse a beautiful, almost smokey-garlicky flavor to the chutney. 

Whole dried red chillies – Soaked and then cooked along with the garlic and tomatoes. Adds heat and depth of flavor to the dish. Feel free to adjust according to your spice tolerance. 

Salt – For seasoning. 

Tomatoes – Forms the base of the chutney and adds a nice tang to the whole dish. 

Button mushrooms – The hero ingredient! They soak up all the flavors beautifully and add a nice bite.

Onions – Thinly sliced, raw onions for crunch, sharpness, and to balance out the rich chutney.

Turmeric powder – Used in the tempering to lend a lovely color and an earthy undertone.

Coriander leaves – For a fresh and herby lift right at the end.

How to Make Mushroom Sadeko

Here’s a quick step-by-step overview to get this salad on your table:

1. Make the Tomato Chutney:

• Heat 2 tbsp oil, sauté garlic and red chillies briefly till fragrant.
• Add halved tomatoes (cut-side down) and ½ tsp salt.
• Cook on low for 5–6 minutes until tomato skins loosen.
• Let the mixture cool, peel off tomato skins, and blend everything into a smooth chutney.

2. Cook the Mushrooms:

• In a separate pan, heat 1 tbsp oil, add mushrooms and ½ tsp salt.
• Cook on low for 2–3 minutes until mushrooms are tender and juicy.

3. Assemble the Salad:

• Add mushrooms and thinly sliced onions to a bowl.
• Pour in the tomato chutney and mix well.

4. Final Tempering:

• Heat 1 tbsp oil, add turmeric powder, and pour it immediately over the salad.
• Mix well, garnish with chopped coriander, and serve warm or at room temp.

Frequently Asked Questions

Richa’s Top Tips

• Use fresh mushrooms: Avoid canned mushrooms — fresh ones have the right texture and absorb the chutney beautifully.
• Don’t rush the tomato chutney: Let it cook low and slow so the flavors develop and the tomatoes break down properly.
• Adjust the spice level: If you’re heat-sensitive, start with 6–8 red chillies instead of 12. Want more fire? Add a few extra or use spicier varieties.
• Let it sit for 10–15 minutes: Like many Nepali sadhekos, this salad benefits from a little resting time. It helps the flavors marry together.

Storage Tips

While it’s best eaten fresh, you can store leftover mushroom salad:

• In the fridge: Up to 2 days in an airtight container. The flavors actually deepen overnight.
• Reheating: Not necessary. It’s best served at room temperature. Just give it a quick stir before serving.
• Freezing: Not recommended — mushrooms tend to go rubbery after thawing.

Serving Ideas

• As a side dish with plain rice, dal, or roti.
• With beaten rice (chiura) – A classic Nepali pairing.
• In a wrap or taco – Yes, really! This salad makes an awesome vegetarian taco filling.
• On toast – Spoon some over crusty bread for a spicy mushroom bruschetta.

Mushroom Salad Variations

Want to make this dish your own? Go for it:

• Add boiled potatoes for a heartier version.
• Mix in roasted peanuts for crunch.
• Try with oyster or shiitake mushrooms for deeper umami.
• Add a squeeze of lime or lemon juice right before serving for a citrusy zing.
• Swap coriander for spring onions if you’re not a fan of the herb.

If you’re tired of the same old salad routine and craving something with real personality, this Nepali Mushroom Salad is your answer. It’s bold, warm, and spicy — with a chunky tomato chutney that brings everything together. Plus, it’s vegan, gluten-free, and takes under 30 minutes from start to finish.

Next time you’ve got a box of mushrooms in the fridge and no dinner plan — remember this recipe. It might just become your go-to way to eat mushrooms, too. If you try this recipe, don’t forget to send a DM with the pictures over on my IG @my_foodstory as well as tag me in your stories! 

Watch Nepali Mushroom Salad Recipe Video

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Nepali Mushroom Salad | Mushroom Sadheko

Bold, fiery, and addictive, this Nepali Mushroom Salad or Sadeko is easy and comes together with simple ingredients. But don’t be fooled, because one bite, and I promise you won’t be able to stop!

Course Snacks & Appetisers

Cuisine Nepali

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 portions

Calories 263kcal

Author Richa

Ingredients

• ¼ cup mustard oil divided
• 25 garlic cloves peeled
• 12 red chillies whole
• 1 teaspoon salt divided
• 4 medium tomatoes halved, approx. 300 gms
• 400 grams button mushrooms cut into four (2 packets)
• 1 cup thinly sliced onions
• ¼ teaspoon turmeric powder
• 1 tablespoon finely chopped coriander leaves

Instructions

Making tomato chutney:

• Heat 2 tablespoons of oil in a pan, add garlic cloves, red chillies and saute for a few seconds till fragrant.
  ¼ cup mustard oil, 25 garlic cloves, 12 red chillies
• Add halved tomatoes with the cut side down on the pan, ½ teaspoon of salt and once it sizzles, cook on low for 5-6 minutes, till the tomatoes peel off easily. This indicates that the tomatoes are cooked well.
  4 medium tomatoes, 1 teaspoon salt
• Switch off the heat, remove the skins of tomatoes & let the mixture cool.
• Once cooled, add to a mixer and grind to a smooth paste.

Making mushroom sadheko:

• Heat another pan with 1 tablespoon of oil, add mushrooms, the remaining ½ teaspoon of salt and cook on low for 2-3 minutes till they are cooked well.
  400 grams button mushrooms
• Add cooked mushrooms to a bowl, add sliced onions, pour the tomato chutney and set aside.
  1 cup thinly sliced onions

Tempering:

• Heat 1 tablespoon of oil in a pan, add turmeric powder & immediately add it on top of the tomato chutney & mix well.
  ¼ teaspoon turmeric powder
• Garnish with chopped coriander leaves
  1 tablespoon finely chopped coriander leaves

Video

Nutrition

Calories: 263kcal | Carbohydrates: 30g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 610mg | Potassium: 1182mg | Fiber: 6g | Sugar: 14g | Vitamin A: 2319IU | Vitamin C: 222mg | Calcium: 78mg | Iron: 3mg

This article was researched and written by Urvi Dalal.

The post Nepali Mushroom Salad | Mushroom Sadeko appeared first on My Food Story.

Crispy smashed white beans and Cajun veggies roasted on one sheet pan, then tossed in a creamy, tangy chipotle-lime dressing. A versatile meal you can serve in bowls, tacos, or wraps.

This is a super easy and absolutely delicious meal that comes together fairly quickly. You just chop up all of the vegetables and add them to a pan. Smash the beans using a bowl, and add them to the pan as well. Add some spices, oil, and lime juice, toss well, and then bake until the veggies are tender and the beans are lightly crisp.

Meanwhile, you make this creamy, delicious, spicy, lightly sweet, and tangy dressing. It goes amazingly well over these roasted veggies. I mean, this is a dressing you can use on any salad, wraps. burritos, or any which way. It’s just fantastic with all of that smoky chipotle spice flavor, the tang from the lime juice, the creaminess from the non-dairy yogurt, and some cheesiness from the nutritional yeast. It’s just fantastic.

You can serve this roasted bean and veggie mixture as a bowl, in wraps, stuffed into pita bread, or over a baked potato or rice. There are so many ways to serve this! Do let me know in the comments how you served it as well, because I love hearing from you guys, and many times you surprise me with the creative ways you serve the recipes.

You want the beans to be sort of lightly flattened but not entirely smashed. You’re just trying to increase the surface area, so they can bake up nice and crispy in the oven.

If you don’t want to smash them, that’s fine, too. Just add them directly to the veggies on the sheet pan and bake. The beans on the edges will still get crisp. If you want all of the unsmashed beans to get crisp and act like croutons, then bake them on a separate sheet so that they crisp up nicely.

This dish is spicy, smoky, creamy, and tangy. It’s just an amazing blend of flavors! It has protein from the beans, nutritional yeast, and yogurt.  You can up the protein by adding hemp seeds into the dressing or as a topping.

Why You’ll Love these Smashed Bean Veggie Bowl

• easy meal all cooks on one large or two small sheet pans
• amazing textures from crispy smashed beans, tender roasted veggies, and creamy dressing
• incredible tangy, smoky, savory, slightly sweet flavors
• versatile! Serve as wraps, in pita, in bowls, or over rice, baked potato, or quinoa
• naturally gluten-free, soy-free, and nut-free

Continue reading: Smoky Cajun Veggies & Smashed White Beans (All on One Sheet-Pan)

The post Smoky Cajun Veggies & Smashed White Beans (All on One Sheet-Pan) appeared first on Vegan Richa.

This cabbage soup recipe for weight loss is a classic! Packed with fiber-rich vegetables, the fat-burning cabbage soup is light, satisfying, and perfect for meal prep. Whether you’ve heard about the 7-day cabbage soup diet recipe or you’re just looking for what goes in cabbage soup , this original cabbage soup diet recipe is wholesome, vegan, and incredibly flavorful.

This healthy, low-calorie soup meal keeps you full while supporting your weight loss goals. This hearty vegetable soup is packed with wholesome vegetables and bold flavors, perfect for lunch or dinner. This nutrition packed cabbage soup is also known as wonder soup.

Why You’ll Love This Weight Loss Cabbage Soup

• Low calorie & filling: Only around 100 calories per serving, making it the perfect detox cabbage soup.
• Vegan & gluten-free: A healthy vegetable soup that fits into most diets.
• Quick & easy: Made in under 30 minutes with simple ingredients.
• Meal prep friendly: Stores well in the fridge or freezer for busy days.
• Nutrient-Dense: Full of fiber, vitamins and minerals from fresh vegetables.
• Customizable: Make it spicy, add beans for protein, or keep it light for a weight loss soup recipe.

Ingredients Needed

• Olive Oil: Adds a light, healthy fat to sauté the vegetables.
• Onion, Carrots, and Celery: The holy trinity of soup bases for flavor and nutrition.
• Cabbage and Bell Peppers: Bulk up the soup with fiber and crunch.
• Tomatoes: Provide a tangy and slightly sweet base, or 1 can diced tomatoes
• Water: Helps create the perfect soup consistency.Or, 4 cups vegetable broth (low-sodium)
• Spices and Sauces: Mixed herbs, chili flakes, and optional chili sauces enhance the soup’s flavor profile.
• Fresh parsley or cilantro for garnish

Note: Full quantities are listed in the recipe card.

How to Make Cabbage Soup for Weight Loss

This easy cabbage diet soup recipe comes together in just a few simple steps:

• Sauté the aromatics: In a pressure cooker, Add olive oil and add chopped onions along with bay leaves. Saute the onion until the onions are softened. Add chopped tomatoes, carrots and celery, 1 cup of water and pressure cook for the 10 minutes.
• Add the cabbage: Stir in chopped cabbage and cook for 2 minutes.
• Add in salt to taste, mixed herbs, red chili flakes, green chilli sauce, red chilli sauce, cayenne pepper (if using), black pepper powder and mix well.

• Add 2 cups water and close the lid of the pressure cooker. Pressure cook on high and reduce the time to 5 Minute.
• After that allow it 5-7 minutes to cool down, open the lid after fully releasing the pressure. Your soup is ready!
• Serve: Garnish with fresh herbs and enjoy your fat burning soup hot.

Tips, Variations & Meal Prep

This cabbage soup recipe is versatile and easy to adapt to your diet:

• Add Protein: Mix in chickpeas, beans, tofu, or lean chicken for a heartier meal.
• Boost Vegetables: Try spinach, zucchini, bell peppers, or mushrooms for extra nutrients.
• Flavor Upgrades: Add a splash of soy sauce, lemon juice, or fresh herbs for a new twist.
• Diet-Friendly Swaps:
  • Keto: Reduce carrots and add zucchini or spinach.
  • Vegan: Stick with vegetable broth and plant-based proteins.
  • Gluten-Free: Ensure broth is gluten-free.
  • Paleo/Whole30: Use clean, additive-free broth and avoid legumes.

 Meal Prep Tip: This soup keeps well in the fridge for 3–4 days and can be frozen in single-serve portions for quick weight-loss friendly meals.

Substitutions You Can Make

• Oil: You can replace olive oil with avocado oil or skip it entirely for an oil-free version.
• Vegetables: Feel free to use zucchini, broccoli, or any leftover veggies you have on hand.
• Sauces: Skip chili sauces for a milder version or use soy sauce for an umami kick.
• Herbs and Spices: Experiment with fresh basil, thyme, or oregano if you prefer.

Cabbage Soup Diet – What You Should Know

The “Cabbage Soup Diet” is a popular 7-day low-calorie meal plan where cabbage soup is eaten daily along with specific food groups:

• Day 1: Unlimited cabbage soup + fruit (except bananas).
• Day 2: Soup + vegetables (avoid starchy ones).
• Day 3: Soup + fruits and vegetables.
• Day 4: Soup + bananas and skim milk.
• Day 5: Soup + lean protein (chicken/fish) + tomatoes.
• Day 6: Soup + protein + vegetables.
• Day 7: Soup + brown rice + vegetables + fruit juice.

Note: While some claim up to 10 lbs of weight loss in a week, I feel this plan is not nutritionally balanced so I use it only short-term. For long-term results, it is better to make cabbage soup as a healthy, low-calorie meal alongside balanced nutrition.

Health Benefits & Considerations of Cabbage Soup

Cabbage soup is naturally low in calories yet packed with fiber, vitamin C, vitamin K, and antioxidants, making it a light but filling option for weight loss. The high water and fiber content helps you feel full longer, which can reduce overall calorie intake.

However, the classic “Cabbage Soup Diet” is considered a short-term fad diet. Eating only cabbage soup for a week may result in quick weight loss, but it’s mostly water weight and can lead to nutrient deficiencies if followed too long. For sustainable results, enjoy this soup as part of a balanced meal plan alongside proteins, whole grains, and healthy fats.

Storing and Reheating

• Storing: Store the soup in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm in a pot over medium heat or in the microwave. Add a splash of water if it’s too thick.

FAQs about Cabbage Soup for Weight Loss

More Such Recipes

• Dumpling Soup Recipe – 15 Minutes
• Weight Watchers Zero Point Soup
• Broccoli Cheese Soup
• Lemon Coriander Detox Soup
• Tuscan White Beans Pasta Soup {Instant Pot}
• Homemade Tomato Soup
• Spinach Soup – Palak Soup

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Cabbage Soup for Weight loss

Easy cabbage soup recipe for weight loss diet. Low-calorie, nutritious, vegan, gluten-free and perfect for a 7-days cabbage soup diet plan.

Course Appetizer, soups stews

Cuisine Indian, indian cuisine

Keyword cabbage soup, Low calorie soup, soup recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 2

Calories 158kcal

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 onion chopped
• 2 carrots chopped
• 1/4 cups celery chopped
• 2 cups cabbage chopped
• 1/2 cup green bell pepper chopped
• 250 g Tomatoes
• 3 cups water
• 2 bay leaf
• 1 teaspoon Mixed herbs
• 1/2 teaspoon roasted red chilli flakes
• Salt to taste
• 1/2 teaspoon black pepper
• 1 tablespoon green chilli sauce optional
• 1 tablespoon Tablespoon red chilli sauce
• 1/2 teaspoon ceyanne pepper

Instructions

• For making Instant Pot weight loss soup, start the instant pot in saute mode. Add olive oil and add chopped onions.
• Saute the onion until the onions are softened.
• Add carrots and celery, cook for the few minutes.
• Add tomatoes and cook for few minutes.
• Add in salt to taste, mixed herbs, red chili flakes, green chilli sauce, red chilli sauce, cayenne pepper (if using), black pepper powder and mix well.
• Add green bell peppers, chopped cabbage stir everything together and combine.
• Add water and close the lid of the instant pot. Close the steam vent and use manual settings. Set the pressure to high and reduce the time to 5 Minute. 
• After that allow it 5-7 minutes to cool down and with the help of a long-handled spoon gently release the steam vent.
• Serve the vegetable soup hot

Video

Nutrition

Calories: 158kcal | Carbohydrates: 22g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 674mg | Potassium: 790mg | Fiber: 7g | Sugar: 12g | Vitamin A: 11507IU | Vitamin C: 81mg | Calcium: 94mg | Iron: 1mg

Coffee lovers, meet breakfast lovers. These shaken espresso overnight oats recipe gives the icy-creamy kick like Starbucks brown sugar shaken espresso in a jar. You can meal-prep the night before complete with espresso shot, brown sugar swirl, and satiating oatmeal.

This Shaken overnight oats recipe brings together the flavors of brown sugar and Starbucks shaken espresso when you want to prepare a delicious breakfast that’s healthy and delicious. The best past is overnight oats are meal prep friendly, delicious and so healthy.

In this post I am sharing how to make shaken espresso overnight oats recipe that is not  easy and healthy but also deliver the perfect energy boost for your day. Whether you’re searching for an overnight oats recipe that doubles as a healthy breakfast recipe and your much needed coffee kick.  I have incorporated everything from cold brew coffee oats ideas to tips for coffee infused overnight oats to ensure that you start your day right.

Why You’ll Love This Overnight Oats Jar

Shaken Espresso Overnight Oats has become a favorite because it combines coffee kick combined with breakfast in one go.

• Caffeinated breakfast: shot of espresso = morning perk-up.
• Dessert vibe: brown-sugar + cinnamon swirl.
• 5-minute prep & no cook.
• Custom macros: make it vegan, dairy, or high-protein.

Internal link: Explore all flavors in our Ultimate Overnight Oats Guide.

Ingredient For shaken espresso overnight oats recipe

Gather the following ingredients:

• Oats: 1 cup of rolled oats (for your healthy make-ahead breakfast oats)
• Liquid: 1 cup of milk or your favorite dairy-free alternative
• Espresso: 1 shot of freshly brewed espresso (to create true espresso overnight oats)
• Chia Seeds: 1 tablespoon for added texture and nutrition
• Sweetener: Honey, maple syrup, or your choice of sweetener
• Flavor Boost: A dash of vanilla extract or cinnamon (optional)
• Toppings: Fresh fruits, nuts, or granola to garnish your quick coffee overnight oats recipe

Alt text for image: A bowl of shaken espresso overnight oats garnished with fresh fruit, ideal for a healthy breakfast recipe.

How to make shaken espresso overnight oats Step by step

1. Combine the Base Ingredients for espresso overnight oats

In a jar or container, mix together your rolled oats, milk, chia seeds, and the freshly brewed shot of espresso. This forms the base of your espresso overnight oats.

2. Add Natural Sweeteners and Flavors

Stir in your preferred sweetener and, if desired, vanilla extract or cinnamon. These simple additions transform your oats into a delectable coffee infused overnight oats treat.

3. Shake It Up!

Seal your container tightly and give it a good shake. This is the key step that makes this an authentic shaken espresso overnight oats experience. Ensure everything is well combined so that the flavors meld perfectly overnight.

4. Refrigerate Overnight

Place your container in the refrigerator for at least 6 hours, or overnight. This time allows the oats to absorb the liquid and flavors, creating a creamy espresso oats breakfast that is ready to power your day.

5. Serve and Enjoy

In the morning, give the oats a final stir. Top with fresh fruits, nuts, or granola, and enjoy your overnight oats with espresso for a quick breakfast. This recipe is a

This shaken espresso overnight oats recipe is your answer to a delicious, nutritious, and incredibly convenient breakfast. So if you want to make easy overnight oats recipe for a healthy breakfast on a busy morning this one is a must-try.

Macros & Nutrition

Flavor Variations

• Iced Mocha Oats: add 1 Tbsp cacao powder, top with shaved chocolate.
• Pumpkin Spice Espresso Oats: swap cinnamon for ½ tsp pumpkin-pie spice.
• High-Protein: stir ½ scoop vanilla whey; reduce brown sugar to 2 tsp.

Meal-Prep & Storage Chart

Most common question I get is how long overnight Oats last. So I have given all overnight oats storage ideas.

Fridge ≤ 4 °C	Texture Score	Safe to Eat
Day 1-3 ★★★★	Creamiest
Day 4 ★★★	Still tasty
Freeze (no ice) ★★	Thaw overnight

Why These Oats Fit Your Routine

• One-jar breakfast + coffee—saves time & money.
• Balanced energy: slow carbs + protein blunt caffeine crash.
• Vegan or dairy-free: use soy yogurt or skip.

FAQs

More Such recipes

• Apple Cinnamon Overnight Oats
• Blueberry Banana Overnight Oats
• Cookie Dough Overnight Oats
• Peanut Butter Banana Overnight Oats
• Shaken Espresso Overnight Oats
• Brown Sugar Overnight Oats

More Meal Prep Breakfast Recipes

• 

  Strawberry Matcha Chia Pudding

• 

  Mango Matcha Chia Pudding

• 

  Matcha Chia Pudding Recipe

• 

  High Protein Chocolate Chia Pudding

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Shaken Espresso Overnight Oats

Shaken Espresso Overnight Oats combine the flavors of brown sugar and Starbucks shaken espresso for a healthy, meal-prep-friendly breakfast. This coffee-infused overnight oats recipe is perfect for busy mornings, providing both energy and nutrition.

Course Breakfast

Cuisine American

Keyword blueberry banana overnight oats, blueberry overnight oats

Prep Time 5 minutes minutes

6 hours hours

Servings 2

Calories 314kcal

Ingredients

• 1 tablespoon brown sugar powdered
• 1 tsp brown sugar garnish
• 1 teaspoon espresso coffee solid
• 1 cup rolled oats
• 1 tablespoon chia seeds
• ¼ cup cold brew concentrate or regular espresso
• 1 cup milk choice of milk
• 1 tablespoon peanut butter topping
• 1 tsp Chocolate syrup
• 5-6 coffee beans garnish

Instructions

Prepare the Oat Base

• In a jar or bowl, combine oats and milk. Cover and refrigerate overnight (or for at least 3-4 hours) to allow the oats to soften.

Morning Mix-In:

• Give the oats a good stir and adjust the consistency with more milk if needed.

Add Flavor:

• Stir in soaked chia seeds, espresso powder, brown sugar, and cinnamon powder until well combined. Pour in cold brew concentrate for an extra caffeine kick.

Final Touches:

• Before serving, mix everything well. Top with peanut butter, a sprinkle of brown sugar, a drizzle of chocolate syrup, and a few coffee beans for garnish.
• Enjoy: Serve chilled for a refreshing breakfast or slightly warmed for a cozy treat.

Video

Nutrition

Calories: 314kcal | Carbohydrates: 49g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 97mg | Potassium: 430mg | Fiber: 7g | Sugar: 16g | Vitamin A: 235IU | Vitamin C: 0.1mg | Calcium: 218mg | Iron: 2mg

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)

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.

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!

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.

This Cookie Dough Overnight Oats recipe has all the best parts of cookie dough. Think creamy texture, sweet flavor, and of course, chocolate chips and then transforms them into a quick and Healthy Cookie Dough Oatmeal perfect for busy mornings.

Whether you’re new to try Overnight Oats Recipe or a long-time fan of Chocolate Chip Overnight Oats, here are all the steps for How to make cookie dough overnight oats at home. It’s a fun make-ahead breakfast option that’s both delicious and packed with nutrients.

Why You’ll Love This Recipe

• Easy cookie dough overnight oats recipe for meal prep
• Great for anyone looking for a high-protein breakfast
• Simple to adapt into a vegan cookie dough overnight oats recipe or a gluten-free cookie dough overnight oats guide by swapping ingredients
• Creamy, dessert-like flavor without the guilt

Ingredients You’ll Need

1. 1 cup rolled oats – The foundation for delicious oats for breakfast
2. 2 tablespoons chia seeds – Helps create that thick, creamy oatmeal texture
3. 1 cup milk – Choose dairy-free milk alternatives (e.g., almond, soy) if you want a vegan-friendly recipe
4. 1 cup Greek yogurt – Boosts protein (you can use a plant-based yogurt for a vegan cookie dough overnight oats recipe)
5. 1 tablespoon maple syrup – Adds natural sweetness (feel free to use maple syrup or honey)
6. 1 teaspoon vanilla extract – Amplifies that classic cookie dough taste
7. 1 tablespoon peanut butter – Or opt for peanut butter or almond butter, whichever you prefer
8. 1 tablespoon mini chocolate chips (garnish) – Essential for that chocolate chip overnight oats flair
9. ½ teaspoon sprinkles (garnish) – Optional, but adds a fun splash of color

Step-by-Step Instructions

1. Prepare the Oat Base

In a jar or bowl, combine:

• 1 cup rolled oats
• 2 tablespoons chia seeds
• 1 cup milk
• 1 cup Greek yogurt
• 1 tablespoon maple syrup

Stir everything together until well mixed. This step is key to creating Protein Overnight Oats that stay creamy and delicious.

2. Refrigerate Overnight

Cover your container and let it rest in the fridge for at least 6 hours or overnight. This transforms the mixture into a creamy oatmeal as the oats soak up all that moisture.

3. Adjust the Consistency

By morning, give your oats a quick stir. If it’s too thick, add a splash of milk (or a dairy-free milk alternative if you’re going vegan) until you reach your desired consistency.

4. Enhance the Flavor

Stir in:

• 1 teaspoon vanilla extract
• 1 tablespoon peanut butter

These ingredients add richness, turning ordinary oats into a Healthy Cookie Dough Oatmeal experience.

5. Top & Serve

Finish with:

• 1 tablespoon mini chocolate chips
• ½ teaspoon sprinkles

These final touches make it taste like you’re diving into actual cookie dough—but in a healthier form!

Meal Prep Ideas & Variations

• Easy cookie dough overnight oats recipe for meal prep: Make multiple jars at once, so you have a week’s worth of breakfast ready.
• Vegan cookie dough overnight oats recipe: Simply swap Greek yogurt for a plant-based alternative and use your favorite dairy-free milk alternatives.
• Gluten-free cookie dough overnight oats guide: Ensure you’re using certified gluten-free rolled oats and double-check that any flavorings or add-ins are gluten-free.
• Maple syrup or honey: Either sweetener works, so feel free to choose based on your preference or dietary needs.

Why This Recipe Works

These Cookie Dough Overnight Oats bring a fun dessert vibe to your morning routine. The peanut butter or almond butter combined with mini chocolate chips really does mimic that classic cookie dough taste. Plus, because it’s a make-ahead breakfast, you can enjoy a high-protein breakfast without having to cook in the morning.

If you want to jazz it up even more, consider adding a dash of cinnamon, or fold in a spoonful of cocoa powder for an even richer taste. This versatile Overnight Oats Recipe is perfect for anyone looking to indulge in a healthy twist on a sweet favorite.

If you want to try comforting and healthy overnight oats recipe this “Healthy cookie dough overnight oats with chocolate chips”,is for you. It’s a quick, protein overnight oats option that easily transforms into a vegan cookie dough overnight oats recipe or a gluten-free cookie dough overnight oats guide—all you have to do is adjust a couple of ingredients. With minimal prep time and maximum flavor, you’ll be enjoying Chocolate Chip Overnight Oats in no time.

FAQs

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• Overnight Oats Guide
• Apple Cinnamon Overnight Oats
• Blueberry Banana Overnight Oats
• Cookie Dough Overnight Oats
• Peanut Butter Banana Overnight Oats
• Shaken Espresso Overnight Oats
• Brown Sugar Overnight Oats
• Overnight Oats Base Recipe

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Cookie Dough Overnight Oats

This Easy Cookie Dough Overnight Oats recipe is perfect for meal prep and makes a high-protein breakfast. Enjoy the creamy, dessert-like flavor without the guilt while easily adapting it into a vegan cookie dough overnight oats recipe or a gluten-free cookie dough overnight oats guide by swapping ingredients. Whether you’re new to Overnight Oats Recipe or love Chocolate Chip Overnight Oats, this make-ahead breakfast is both delicious and nutrient-packed.

Course Breakfast

Cuisine American

Keyword apple cinnamon overnight oats, cookie dough overnight oats, overnight oats, overnight oats recipe

Prep Time 5 minutes minutes

6 hours hours

Servings 2

Ingredients

• 1 cup rolled oats
• 2 tablespoons chia seeds
• 1 cup milk
• 1 cup Greek yogurt
• 1 teaspoon vanilla extract
• 1 tablespoons peanut butter
• 1 tablespoon maple syrup
• 1 tablespoons mini chocolate chips garnish
• ½ teaspoon sprinkles garnish

Instructions

• Prepare the Oat Base
• In a jar or bowl, combine rolled oats, chia seeds, milk, Greek yogurt, and maple syrup. Stir until well mixed.
• Refrigerate Overnight
• Cover and let it sit in the fridge for at least 6 hours (preferably overnight) to allow the oats to soften and absorb the flavors.
• Adjust the Consistency
• In the morning, give the oats a good stir. If the mixture is too thick, add a splash of milk to loosen it up.
• Enhance the Flavor
• Stir in vanilla extract and creamy peanut butter until well incorporated, adding richness and depth.
• Top & Serve
• Finish with mini chocolate chips and sprinkles for that classic cookie dough touch.
• * Enjoy! – Serve chilled straight from the fridge and savor the delicious, dessert-inspired breakfast.

Start your day with this Peanut Butter Overnight Oats recipe. These overnight oats make a healthy, protein-packed, and incredibly simple meal prep breakfast option perfect for busy mornings. With the convenience of meal prep and the delicious combination of oats, peanut butter, and banana, this overnight oats recipe is destined to become a breakfast favorite.

Why Choose Overnight Oats?

Overnight oats are not save time and is meal prep friendly but is also packed with nutritious boost to kickstart your day. Rich in fiber and protein, this recipe makes:

• Quick Breakfast Meal Prep: Prepare your breakfast the night before and enjoy a hassle-free morning.
• No-Cook Breakfast Ideas: Perfect for those busy days when you need a nutritious, on-the-go meal.
• Health Benefits: Loaded with fiber from oats, omega-3s from chia seeds, and healthy fats from peanut butter and walnuts, this dish supports sustained energy levels throughout the day.

Ingredients for Peanut Butter Overnight Oats Recipe

Below is the ingredient list you need to create this delectable and nutritious breakfast of peanut butter overnight oats:

• ½ cup oats
• 1 cup milk (any variety, dairy or plant-based)
• 2 tablespoons chia seeds
• 1-2 tablespoons maple syrup (or sweetener of choice)
• 2 tablespoons peanut butter
• 1 banana (sliced)
• Few walnuts (for garnish)
• 1 tablespoon pistachio butter (for topping)

How to Make Peanut Butter Overnight Oats

• Mix the Base:
  In a jar or bowl, combine ½ cup oats, 2 tablespoons chia seeds, 1 cup milk, and 1-2 tablespoons maple syrup. Stir well to ensure everything is evenly mixed.
• Refrigerate:
  Cover the jar or bowl and refrigerate overnight—or at least 3-4 hours—to let the oats and chia seeds absorb the liquid and flavors.
• Adjust the Consistency:
  In the morning, give the oats a good stir. If the mixture is too thick, add a splash more milk to achieve your desired consistency.

• Layer Your Oats:
  For an extra delicious presentation, layer the soaked oats at the bottom of your jar. Next, add a generous spread of 2 tablespoons peanut butter.
• Add Fruit Layers:
  Layer on the sliced banana, then add another layer of oats. Top it off with more banana slices to enhance the creaminess and flavor.
• Final Touches:
  Garnish with a few crunchy walnuts and drizzle 1 tablespoon of pistachio butter on top. This not only adds texture but also a rich, nutty flavor.
• Serve Chilled:
  Enjoy your nutritious, no-cook breakfast chilled for a refreshing start to your day.

Tips for the Perfect Peanut Butter Overnight Oats

• Customization:
  Experiment with variations like adding berries, a dash of cinnamon, or using different nut butters such as almond or cashew for added flavor.
• Consistency:
  If you prefer a creamier texture, add extra milk or a dollop of yogurt when mixing the oats in the morning.
• Meal Prep:
  Prepare several jars at once for an efficient and healthy breakfast routine throughout the week.

Benefits of Peanut Butter Overnight Oats

This recipe is not just delicious but also offers multiple health benefits:

• Energy Boost: The combination of oats and peanut butter provides sustained energy.
• Nutrient-Rich: Packed with essential nutrients like fiber, healthy fats, and protein.
• Convenient: Ideal for meal prep, ensuring you never miss a nutritious breakfast.

FAQs

More Such Recipes

• Overnight Oats Guide
• Coffee Oatmeal Smoothie
• Apple Cinnamon Overnight Oats
• Blueberry Banana Overnight Oats
• Cookie Dough Overnight Oats
• Peanut Butter Banana Overnight Oats
• Shaken Espresso Overnight Oats
• Brown Sugar Overnight Oats

If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.

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Peanut Butter Banana Overnight Oats

Start your morning with Peanut Butter Overnight Oats, a protein-packed, no-cook breakfast that's perfect for busy days. This overnight oats recipe combines creamy peanut butter, ripe banana, and hearty oats for a delicious, meal-prep-friendly option.

Course Breakfast

Cuisine American

Keyword Banana, oats, overnight oats, peanut butter

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 person

Ingredients

• ½ cup oats
• 1 cup milk any variety
• 2 tablespoons chia seeds
• 1-2 tablespoons maple syrup or sweetener of choice
• 2 tablespoons peanut butter
• 1 banana sliced
• Few walnuts garnish
• 1 tablespoon pistachio butter topping

Instructions

• In a jar or bowl, combine oats, chia seeds, milk and maple syrup. Stir well.
  ½ cup oats, 1 cup milk, 2 tablespoons chia seeds, 1-2 tablespoons maple syrup
• Cover and refrigerate overnight (or at least 3-4 hours).
• In the morning, give the oats a good stir and adjust the consistency by adding more milk if needed.
• Then layer the soaked oats at the bottom of the jar, followed by a generous spread of peanut butter.
  2 tablespoons peanut butter
• Add a layer of sliced bananas, then another layer of oats, followed by more banana slices for extra creaminess.
  1 banana
• Garnish with crunchy walnuts and drizzle rich pistachio butter on top.Serve chilled and enjoy!
  Few walnuts, 1 tablespoon pistachio butter

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