Vegan Lasagna Soup w/ Parmesan

I was scrolling through some posts the other day, and saw a link to a lasagna soup. I was intrigued, for sure, but knew there was no way the soup would even be vegetarian, much less vegan. But I clicked anyway, and as I scrolled through the recipe I realized it could be made vegan pretty easily. So I tried it and I loved it! I hope you guys like it, too.

lasagna soup

Vegan Lasagna Soup w/Parmesan

Serves 8.

Ingredients for soup:

1 1/2 cups veggie ground round or vegan sausage (cut into cubes)

1 cup white onion, chopped

4 cloves garlic, minced

2 tsp dried oregano

1/2 tsp crushed red pepper flakes

2 tbsp. tomato paste

2 – 14 oz cans fire roasted diced tomatoes (do not drain)

2 bay leaves

2 tbsp. nutritional yeast

6 cups vegetable broth

1 1/2 cups whole wheat fusilli pasta

1/2 cup finely chopped fresh basil leaves

Salt and pepper to taste

Ingredients for vegan parmesan:

1/4 cup raw walnuts

1/4 cup nutritional yeast

Salt to taste



Saute onion in a stock pot on medium heat with a little bit of water to prevent sticking for about 5 minutes until the onions are soft and brown. Add veggie ground round or sausage, garlic, oregano, red pepper flakes and tomato paste. Stir well to incorporate and cook about 3-4 minutes until tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, vegetable broth and nutritional yeast. Stir to combine. Bring to a boil, reduce heat and simmer covered for 30 minutes. Add uncooked pasta and simmer for another 10-15 minutes, until pasta is al dente. Stir in basil and salt and pepper to taste. Serve with vegan parmesan.

To make the vegan parmesan – add all ingredients to a blender and pulse blend on low until walnuts are finely ground. You can keep any unused parmesan in an airtight container in the fridge for 7-10 days.



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Sriracha Roasted Brussels Sprouts

These vegan, no oil delights are spicy and sweet!

Sriracha Roasted Brussels Sprouts

For EACH pound of Brussels you have, mix up the following marinade:

1 tablespoon liquid sweetener (maple syrup, agave nectar or Bee Free Honee)
1/2 tablespoon Sriracha sauce
1/2 teaspoon Bragg’s Liquid Aminos or low-sodium tamari

Preheat oven to 400 degrees.

Whisk all of the marinade ingredients in a small bowl.

Prep the Brussels Sprouts. This involves cutting the base of off each one, and then cutting them in half.

brussels 1

Next, place all of the Brussels Sprouts in a large bowl and pour the marinade on top. Using a spoon, mix marinade and sprouts together until they are covered.

brussels 2

Place sprouts in a casserole dish lined with parchment.

brussels 3

Roast the sprouts for about 40-45 minutes, stirring them every 10 minutes or so. THIS IS IMPORTANT. They will burn on one side completely if they are not stirred during the roasting process. You want them to be dark brown and somewhat carmelized – that’s how you know they are done!

Brussels 4

Remove from oven, let cool 5-10 minutes. Serve and enjoy!

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Almond ‘Cheese’ Ball

This vegan oil free cheese ball is easy and delicious – perfect for all your upcoming holiday parties!

Almond ‘Cheese’ Ball

1 1/2 cups raw almonds

1/4 cup lemon juice

1/2 cup water

2 cloves minced garlic

1 1/4 tsp salt

Optional: 1/2 tsp dried herb of choice (I usually use dill if I use one at all)

Preheat oven to 350 degrees. Blend all ingredients in blender until smooth. Pour mixture on a sheet of parchment and form into a ball.

almond ball 1

Place parchment sheet on cookie sheet. Bake for 40 minutes until golden brown. Serve with crackers, toasty bread and/or fresh veggies!

almond ball 2

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Buffalo Chickpea Pizza w/Tofu Blue Cheese

This delicious vegan, no oil recipe is spicy and creamy and oh so delicious!

The ingredients will make 2-3 pizzas, depending on the size of the crust you use. The cashew cream sauce can also be used as a pasta sauce, it has a nice, creamy alfredo quality.

Buffalo Chickpea Pizza w/Tofu Blue Cheese

pizza cooked


Your choice of pizza crust/flatbread

Buffalo Chickpeas:

1 can garbanzo beans, rinsed and drained

3 Tablespoons Frank’s Red Hot, or other hot sauce

1 Tablespoon Sriracha chili sauce

Garlic cream sauce:

1/2 cup cashews, flash soaked (pour boiling water over cashews, let sit for 1/2 hour)

3/4 cup unsweetened non dairy milk

1 Tablespoon arrowroot starch

1 Tablespoon nutritional yeast

1 teaspoon garlic powder

1 teaspoon apple cider vinegar

1/2 teaspoon salt

1/2 teaspoon Italian seasoning

1/4 teaspoon onion powder

1/4 teaspoon black pepper

Tofu Blue Cheese:

1 block extra firm tofu, drained and lightly pressed and then crumbled

2 Tablespoons nutritional yeast

3 teaspoons apple cider vinegar

1 teaspoon lemon juice

1 teaspoon white miso

1/2 teaspoon garlic powder

1/4 teaspoon dried oregano

1/4 teaspoon dried marjoram

1/4 teaspoon kelp granules

pinch of sea salt


Preheat oven to 350 degrees.

Combine all ingredients for the Buffalo Chickpeas. Set aside and allow to marinate while you make the other toppings.


Combine all ingredients for the Garlic Cream Sauce in a blender. Blend together until creamy.

cream sauce

Next, make the blue cheese. Crumble the tofu into a bowl, then add all the other ingredients. Mix thoroughly.

blue cheese

Assemble your pizza:

Spread the Garlic Cream Sauce on your crust.

pizza assembly 1

Top with Tofu Blue Cheese.

pizza assembly 2

Top with Buffalo Chickpeas.

pizza complete uncooked

Bake for 10-12 minutes.

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Cashew Whipped Cream

Simple and delicious! This is so good you can eat it with a spoon, but I love it on top of fruit and granola.

Cashew Whipped Cream

1 cup raw cashews, soaked for 8 hours
1/4 cup water
1-2 Tablespoons maple syrup (depending on your sweetness preference)
1 Tablespoon vanilla extract

Soak cashews for at least 8 hours. Drain and rinse. Add all ingredients except water to blender and blend. Slowly add water until you get a nice creamy consistency. You may not use all the water, you may need more. Watch it carefully!


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Cinnamon Bun Muffins

I’ve been craving cinnamon buns so bad lately. Vegan cinnamon buns aren’t easy to come by, and even when you do find them, they are full of fat. So, I set out to make something to satisfy the craving but I didn’t want to go off track on my vegan no-oil lifestyle. These are super yummy, and they smell and taste like a cinnamon bun! They do have a lot of sugar, and aren’t exactly a health food, but you could do much worse. And my craving is gone, so I’ll take it as a win. 🙂

Cinnamon Bun Muffins

1 3/4 cups whole wheat pastry flour
1/3 cup unrefined sugar
2 teaspoons baking powder
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 teaspoons commercial egg replacer (I use Ener-G) whisked with 2 tablespoons warm water
1 cup unsweetened non-dairy milk
1/2 cup applesauce

For the glaze:
1/2 cup powdered sugar (you can make your own by pulverizing unrefined sugar in a blender)
almond extract (optional)

Preheat oven to 350 degrees. Place cupcake liners in a 12 cup muffin tin.

Mix the dry ingredients together in a large bowl. In a separate bowl, whisk together wet ingredients. Slowly mix wet ingredients into dry until you have a smooth batter. Fill muffin cups about 1/4 full of batter. Bake for 15-20 minutes.

Remove from oven and place the muffins on a cooling rack. While they cool, make your sugar glaze. Add water to the sugar, 1 tablespoon at a time while whisking. Add the water in small batches – YOU WILL NOT NEED MUCH. You want the glaze to be thick and creamy – not quite as think as frosting, but not runny, either. If you accidentally add too much water, add more sugar until you get the right consistency. I added a splash of almond extract to mine, and I liked the flavor compliment. If you have some, you might consider adding it, but no need to add it if you don’t have it. It’s fine without it.


Once the muffins are cool, drizzle the glaze over the muffins and spread it evenly. Yes, this recipe makes 12 muffins, but there were only 9 left by the time I got around to taking the picture. 😉


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Crunchy Taco Lettuce Wraps

These taste just like tacos – but with none of the junk! Cool and refreshing for a hot summer’s day. Super easy, too. No cooking, just chop and mix and you’re good to go.

Crunchy Taco Lettuce Wraps

3 ripe avocados
1 large onion, chopped
1/4 cup lemon juice
1/4 cup fresh parsley, chopped
1 1/2 teaspoons cumin
2 cloves garlic, chopped
1 cup sundried tomatoes, soaked and chopped
2-3 jalapenos, chopped (optional)
1 1/2 teaspoons salt

Romaine lettuce, for rolling

Cut the avocados into chunks, and pour the lemon juice on top. Set aside.

Chop onion in a food processor, then add the rest of the ingredients (except romaine) and process until smooth and creamy. Spoon mixture into lettuce leaves and roll up. Serve right away.

I sometimes serve this in a bowl with romaine around it so people can roll their own, or if I’m serving them for a party, I roll them and cut them into appetizers sized pieces.




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