Vegan Cauliflower Gnocchi with Kale-Cashew Pesto
Hearty, healthy and vegan, this ten minute cauliflower gnocchi dinner is almost too good to be true. Almost.
| Total Cooking Time | Servings | Nutritional Information |
|---|---|---|
| 30 mins | Serves 4 | Calories 282 Fat 23g Protein 4g Carbohydrate 18g |
Ingredients
- 1 package Trader Joe’s Cauliflower Gnocchi
- 2 tbsp olive oil
- 1/2 cup Trader Joe’s Vegan Kale, Cashew & Basil Pesto
- 2 cups Organic baby kale
- 1/2 cupwalnuts
Recipe
- In a large skillet, heat the olive oil over medium-high heat. Add in the frozen cauliflower gnocchi and allow to cook until gnocchi begins to brown.
- Add in kale along with walnuts and continue cutting until kale has wilted, about 3 minutes.
- Lastly, stir in pesto and serve warm.
Tofu Stir-Fry with Peanut Sauce
Cooked quickly at high heat and drizzled with lots of homemade peanut sauce, this stir-fry is a wildly flavorful celebration of how delicious a plant-based dinner can be.
| Total Cooking Time | Servings | Nutritional Information |
|---|---|---|
| 35 mins | Serves 4 | Calories 504 Fat 35g Protein 21g Carbohydrate 19g |
Ingredients
- 1 tbsp fresh ginger, minced or grated
- 1 large garlic cloves, minced
- 1/2 cup natural peanut butter (unsalted)
- 1/4 cup low-sodium soy sauce (or tamari)
- 1/4 cup water
- 2 tbsp Chinese black vinegar (or 3 tbsp apple cider vinegar)
- 1 tsp sambal oelek or sriracha, plus more to taste
- 2 tbsp toasted sesame oil
- 2 tbsp canola oil
- 1 (14 oz) package extra firm tofu, drained on a towel and cut into 1 inch cubes
- 2 cups roughly chopped cabbage
- 1 small head of broccoli, cut into florets
- 1 batch peanut sauce
green onions, thinly sliced, optional - sesame seeds, optional
Recipe
- Combine all peanut sauce ingredients in a food processor or blender, and blend until the peanut sauce is smooth, cohesive and creamy, about 30 seconds. Can easily be made a few days ahead and stored in the fridge.
2. In a large skillet or wok, warm the oil over medium-high heat. Add the tofu, and let it fry for a few minutes on each side, about 10-12 minutes total. When the tofu has gotten crispy remove from pan and set aside on a paper towel lined plate.
3. In the same skillet add the cabbage and broccoli, and sauté until the vegetables are soft and tender, about 8 minutes. Turn the heat down to medium, return tofu to the skillet and add the peanut sauce. Toss to coat and allow to cook for another 1-2 minutes.
4. Serve over steamed brown rice, noodles, or simply as-is.
Chef's Notes
- This is a savory peanut sauce, unlike the sweet peanut sauce you might be used to. It may seem very salty on it’s own, but when mixed with the unseasoned veggies and tofu, it is mellow and delicious! If you’d like it to be a touch sweet, you can add 1 teaspoon of honey.
Mouthwatering Meatless Chili Sin Carne
You may think of this as a vegan chili con carne, but to be more accurate it’s actually a chili sin carne recipe (or meatless chili) as ‘sin carne’ means without meat.
| Total Cooking Time | Servings | Nutritional Information |
|---|---|---|
| 30 mins | Serves 4 | Calories 367 Fat 13g Protein 15g Carbohydrate 54g |
Ingredients
- 1 onion
- 1 bell pepper, green
- 1-2 clove garlic
- 1 tbsp olive oil
- 1 chili / jalapeño
- 5-6 sun-dried tomatoes in oil (drained)
- 1 cup vegetable broth
- ½ cup water
- 1 cup brown lentils, cooked (1 cup = 1 can 15oz/400g)
- 1 can kidney beans (1 can = 15oz/435g)
- ½ can sweet corn (1 can = 15oz/435g)
- 1 can tomatoes (1 can = 14 oz/400g)
- 1 tbsp tomato paste
- 1 tsp cumin, ground
- 2 tsp paprika powder
- 2 tsp oregano (fresh, frozen, dry – all work – use more if fresh)
- Salt and pepper to taste
- 1-2 tbsp maple syrup
- 1 avocado (for garnish)
Recipe
Step 1: Dice the onion, garlic, bell pepper, chilli and dried tomatoes into small pieces. Then throw all these ingredients into a pan with oil and fry them for 3 minutes on a low heat.
1 onion,1 bell pepper, green,1-2 clove garlic,1 chili / jalapeño,5-6 sun-dried tomatoes in oil,1 tbsp olive oil
Step 2; Add the broth and water, rinsed and drained beans, lentils, sweetcorn and chopped tomatoes and stir well.
1 cup vegetable broth,½ cup water,1 cup brown lentils, cooked,1 can kidney beans,1 can tomatoes,½ can sweet corn
Step 3: Add the tomato paste and season with salt, pepper, cumin, paprika powder and oregano. Really nice if you add maple syrup. Let it all simmer on medium heat for 20 mins, stirring occasionally.
1 tbsp tomato paste,1 tsp cumin, ground,2 tsp paprika powder,2 tsp oregano,Salt and pepper to taste,1-2 tbsp maple syrup
Step 4: Season with salt and pepper and serve with rice, toasted bread on the side, a dollop of (vegan) sour cream and sliced avocado if desired.
1 avocado
Chef's Notes
- Riff #1: Swap out spaghetti for any short pasta shape, such as elbow macaroni, rotini, or shells.
- Riff #2: Use fresh grape tomatoes instead, and add fresh herbs.
- Riff #3: Try adding chopped skinless, boneless chicken thighs, ground beef, or ground turkey for a heartier dish.
Roasted Cauliflower Steak with Red Pepper Sauce
This Cauliflower Steaks with Roasted Pepper Sauce recipe is made with roasted cauliflower, a flavorful sauce, and a crisp layer of breadcrumbs. It's a delicious dish that you're going to love.
| Total Cooking Time | Servings | Nutritional Information |
|---|---|---|
| 45 mins | Serves 4 | Calories 457 Fat 18g Protein 10g Carbohydrate 26g |
Ingredients
For the Roasted Pepper Sauce
2 small red bell peppers
¾ cup toasted walnuts
¼ cup cilantro
1 garlic clove, minced
1 tsp. lemon juice
½ tsp. cumin
½ tsp. sea salt
3 tbsp. olive oil
For the breadcrumbs
1 tbsp. olive oil
½ cup Panko breadcrumbs
¼ tsp. paprika
¼ tsp. sea salt
For the Cauliflower “Steaks”
2 medium heads of cauliflower
2 tbsp. olive oil
¼ tsp. salt or to taste
¼ tsp. pepper or to taste
Recipe
- Roast the peppers.
Just place the peppers onto a baking sheet and roast at 425°F for 20 minutes. Once cooled, remove the skins and the insides, and set the flesh aside.
2. Make the sauce.
Place the roasted peppers into a food chopper or a food processor together with toasted walnuts, garlic, cilantro, lemon juice, cumin, red pepper flakes, and olive oil. Process until somewhat smooth, but still has a bit of coarse consistency.
3. Make the breadcrumbs.
To a skillet, add the olive oil, breadcrumbs, paprika, and salt. Cook over medium heat for about 3 minutes, until the bread is well toasted and crunchy. Set aside.
4. Cut the “steaks.”
Cut off the bottom stem end from the cauliflower so that you create a flat base and can stand the cauliflower up on a cutting board. Resting the cauliflower on the stem, use a large, sharp knife to trim away the sides, then cut the remaining head into 2 or 3 1-inch “steaks,” depending on the size of your cauliflower. Reserve the sides for another use.
5. Cook the “steaks.”
Heat up the oil in a large, oven-proof skillet, and add the cauliflower “steaks.” Season them with salt and pepper to taste and fry for about 3 minutes on each side, until slightly browned. Transfer the skillet to a preheated 400°F oven and bake for 15 minutes.
7. Serve the dish.
Divide the roasted pepper sauce between the “steaks” and spread it evenly over them. Add a nice spoonful of toasted breadcrumbs on top and a sprinkle of some parsley. ENJOY!
Oven-Melted Feta and Veggie Bake
Melted Feta and Veggie Bake. Easy and quick. 10 minutes prep time, then for 30 minutes in the oven. High in vitamins A, C and B6, protein and fiber.
| Total Cooking Time | Servings | Nutritional Information |
|---|---|---|
| 40 mins | Serves 2 | Calories 505 Fat 22g Protein 23g Carbohydrate 58g |
Ingredients
- ½ cup brown rice (uncooked) (this is optional, and our favourite side)
- 5 oz low fat feta cheese (use regular if you prefer)
- 1 tbsp olive oil
- 2 tbsp basil, dried (fresh is fine)
- 2 tbsp parsley, dried (fresh is fine)
- 1 clove garlic
- 1 onion (red or white)
- 1 red bell pepper (your fave colour)
- 2 good handful cherry tomatoes
- 1 chili / jalapeño
- 1 handful olives
- 10 tbsp water
- Salt to taste
Optional
- 4 tbsp hummus
- 1 handful mushrooms (sliced)
Recipe
- 1. Preheat the oven to 180°C (360°F).
2. Cook the brown rice according to package instructions.
½ cup brown rice
3. Cut the cheese into two equal, thin pieces and lay in baking tray.
5 oz low fat feta cheese
4. Layer half the dried herbs over the cheese.
2 tbsp basil, dried,2 tbsp parsley, dried
5. Chop all veg (and garlic) into small pieces and chuck in a bowl.
1 clove garlic,1 onion,1 red bell pepper,2 good handful cherry tomatoes,1 chili / jalapeño,1 handful olives,1 handful mushrooms.
6. Add the oil, salt, water and the other half of the herbs and mix well. (If using fresh herbs all go into this mix so they won’t burn).
1 tbsp olive oil,10 tbsp water,Salt to taste
7. Place the veg mixture on and all around the cheese.
8. Bake for 30 mins or until veg becomes soft.
9. Serve with brown rice and hummus.
4 tbsp hummus
10. Done!
African Peanut Soup
Warming fresh ginger, jalapeño, cumin and plenty of garlic make a spicy base for this creamy, sweet-savory African peanut soup recipe.
| Total Cooking Time | Servings | Nutritional Information |
|---|---|---|
| 45 mins | Serves 8 | Calories 418 Fat 23g Protein 32g Carbohydrate 28g |
Ingredients
- 2 tbspolive oil
- 1medium onion, chopped (1 cup)
- 1 tbsp ginger, minced
- 1 jalapeño, seeds and ribs removed, diced
- 4 garlic cloves, minced (1 tbsp)
- 1/2 tsp pepper
- 2 tsp cumin
- 2 tbsp tomato paste
- 1 (14oz) can crushed tomatoes
- 4 cups chicken stock
- 1 sweet potato, peeled and diced
- 1 (14 oz) can chickpeas, drained
- 1 cup creamy natural peanut butter
- 4 cups kale, roughly chopped
- 1.5 lbs chicken, poached shredded
- 1 tsp salt (to taste)
peanuts, crushed - cilantro, chopped (optional) for garnish
Recipe
Step 1: In a large pot heat olive oil over medium heat. Add onions and sauté until softened, about 3-4 minutes.
Step 2: Add in ginger, jalapeno and garlic and stir until fragrant about 1 min. Add the pepper, cumin and tomato paste and cook for another 2 minutes, stirring, until paste darkens.
Step 3: Add the crushed tomatoes, stock, sweet potatoes, chickpeas and peanut butter. Bring to a boil and stir until fully combined. Turn the heat down to low and simmer for 15 minutes, until sweet potatoes are tender.
Step 4: Add in kale and shredded chicken and cook for another 5 minutes. Taste the soup before adding salt. Depending on how salty your stock and/or peanut butter was, it may not need anymore salt. If you use low sodium stock and salt-free peanut butter, it will need a full teaspoon salt, maybe more. Adjust to your own liking.
Step 5: Serve warm topped with cilantro and crushed peanuts. Enjoy!
Easy Vegan Chickpea Curry
This is the easiest Vegan Chickpea Curry you'll ever make! It calls for pantry staples and it takes 30 minutes on the stove. Plus, it's full of mouth-watering flavor and it's all made in one pan, too!
| Total Cooking Time | Servings | Nutritional Information |
|---|---|---|
| 30 mins | Serves 4 | Calories 328 Fat 12g Protein 8g Carbohydrate 28g |
Ingredients
- 2 tablespoons grapeseed oil , or preferred oil
- 4-5 cloves garlic , minced
- 1 tablespoon ginger , grated or minced (fresh, frozen or paste)
- 1 tablespoon curry powder
- ½ teaspoon crushed red pepper
- 14 ounces diced tomatoes , canned
- 15 ounces chickpeas , canned – rinsed and drained
- ⅓ cup vegetable broth , low sodium (sub with water)
- 2-3 teaspoons agave nectar (or any sweetener)¾ teaspoon salt , more to taste
- 1 ¼ cup full-fat coconut milk , canned (shake the can before use)
- 1 lime , juiced
Recipe
- In a large pan, heat oil over medium heat. Add garlic and ginger and sauté for 1 minute until fragrant.
2. Now add the curry powder and red pepper. Sauté until fragrant, about 30-60 seconds.
3. Add diced tomatoes, chickpeas, water/broth, agave, and salt. Simmer for 5-8 minutes to reduce the liquid, soften tomatoes and meld flavors. Stir occasionally.
4. Pour in coconut milk and lightly simmer for 5-8 minutes to reduce and thicken (don’t boil – lower heat if needed). If it’s too thick, add a few splashes of broth or water to thin it out.
5. Remove from heat and stir in the lime juice. Taste for seasoning and add more if needed. Top over rice and serve with naan, lime wedges, and cut cilantro if desired. Enjoy!
Purple Beetroot Pasta
The beets are bangin’ in this eye-catching dish. Highly nutritious, beetroots are an awesome addition to any pasta meal – including this beauty
| Total Cooking Time | Servings | Nutritional Information |
|---|---|---|
| 25 mins | Serves 2 | Calories 621 Fat 24g Protein 26g Carbohydrate 87g |
Ingredients
- 5 oz whole wheat pasta
- 1 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 handful walnuts
- 1 onion
- 1 clove garlic
- 2 tsp sage, fresh (dried is fine too; or rosemary)
- 1 large beetroot, pre-cooked (or two small)
- 3 oz low fat feta cheese
- 1 handful arugula/rocket (1 handful = 50g)
- 1 lemon (sliced)
- Salt and pepper to taste
Recipe
- Cook pasta according to package description.
- Roast the walnuts in a large dry pan on medium heat for a couple of minutes.
- Dice the onion and garlic.
- Put the walnuts into a small side bowl and add the onion and garlic to the pan with olive oil on low to medium heat.
- After 2 minutes season with sage, salt and pepper.
- Open the packaged beetroot and pour the excess liquid into the pan. It should just be a few drops. Cut beetroot into small cubes and add it too.
- Add the white wine vinegar to the mix.
- Once ready, drain the pasta with a colander and collect about half a cup (100 ml) of the excess pasta water.
- Add both the pasta and water to the pan.
- Now it’s time for the coloring, if you bought the beet juice. Add it to the mix. Give everything a good stir and let it simmer for about 6 minutes and make the taste test.
- While it’s simmering, wash and roughly cut the arugula.
- Garnish with the arugula, feta, walnuts and lemon slices.
- Enjoy!
Fresh Black Bean Burrito Bowl
This homemade black bean burrito bowl recipe features cilantro-lime rice, tender black beans, pickled onions and fresh cilantro pesto! This healthy bowl makes great leftovers, too. It’s vegetarian (easily vegan) and gluten free.
| Total Cooking Time | Servings | Nutritional Information |
|---|---|---|
| 2 hours | Serves 4 | Calories 601 Fat 32.8g Protein 16.6g Carbohydrate 68.6g |
Ingredients
- ½ batch Black Beans* (or make the full batch for leftovers)
- 1 batch Cilantro Lime Brown Rice
- 1 batch Quick-Pickled Onions
- 1 batch Cilantro Hemp Pesto (double if you love sauce)
Optional additions: Fried eggs or scrambled eggs, toasted pepitas (green pumpkin seeds), crumbled Cotija or feta cheese, sliced avocado, handful of halved cherry tomatoes, hot sauce or quick collard greens
Recipe
1: Prepare each component according to directions (the beans will take the longest, approximately 1 to 2+ hours on the stove, but all of the components will keep well if made in advance).
2. When you’re ready to serve, divide the rice into bowls. Top with a generous portion of black beans, followed by some pickled onions and a dollop or two of pesto. Finish it off with any additions of your choosing.
3. Leftovers keep well in the refrigerator for up to 5 days. For maximum freshness, store each component separately. When you’re ready to serve, gently reheat your desired portions of rice and beans before topping with onions, pesto, and additions.
Roasted Asparagus and Tomatoes with Halloumi
After a healthy, quick to make meal? Try our roasted asparagus and tomatoes with halloumi and quinoa. Ready in 30 minutes!
| Total Cooking Time | Servings | Nutritional Information |
|---|---|---|
| 32 mins | Serves 2 | Calories 406 Fat 16g Protein 21g Carbohydrate 51g |
Ingredients
- ½ cup quinoa
- 1 cup vegetable broth
- 11 oz asparagus
- 3 oz halloumi or paneer cheese
- 1 lemon (divided)
- 2 tsp honey
- 1 tsp olive oil
- 2 tsp fresh or 1 tsp dry thyme or rosemary
- 1 tsp onion powder
- 8 oz cherry tomatoes (about 15 tomatoes)
Recipe
- Preheat the oven to 425 degrees F (220 degrees C).
- Rinse quinoa and add it to a medium-small pot with ½ tsp salt and vegetable stock over high heat. Once the liquid boils, turn heat to low, put a lid on, and cook until the water is absorbed, about 13-15 minutes. Remove from the stove and allow to rest with a lid on for 10 minutes. Allow to cool.
½ cup quinoa,1 cup vegetable broth - Meanwhile, remove the woody base of the asparagus stalks, slice the halloumi into ½ inch thick slices and cut ½ a lemon into thin slices. Reserve the remaining lemon.
11 oz asparagus,3 oz halloumi or paneer cheese,1 lemon - Mix the juice of the remaining ½ lemon, honey, olive oil, thyme/rosemary, 1 tsp water and onion powder.
2 tsp honey,1 tsp olive oil,2 tsp fresh or 1 tsp dry thyme or rosemary,1 tsp onion powder - Place asparagus, cherry tomatoes and halloumi in a baking sheet and drizzle the lemony seasoning. Generously season with salt and pepper. Toss a little to coat more evenly. On top of the veggies lay the thin slices of lemon.
8 oz cherry tomatoes - Bake for 15-20 minutes or until the tomatoes have burst and their skin is wrinkled. Then put the top grill or broiler of the oven at the highest temp, place the baking sheet on the highest rack of the oven, and allow the veggies and halloumi to get golden brown for about 1-2 minutes.
- Serve with a side of quinoa, scraping the sauce and bits and pieces remaining in the baking sheet on top of the veggies.
Honey Roasted Carrots & Parsnips – Glazed Vegetables
These honey roasted carrots and parsnips will impress at your next potluck or roast dinner: the ultimate nutrient-packed winter side dish..
| Total Cooking Time | Servings | Nutritional Information |
|---|---|---|
| 25 mins | Serves 2 | Calories 513 Fat 14g Protein 13g Carbohydrate 94g |
Ingredients
- 3 parsnips
- 3 carrot
- 1 pomegranate (or use pre-frozen seeds)
- 2 oz low fat feta cheese (or similar, 2oz = 50g)
- 1.5 tbsp honey
⅕ cup pecans, chopped - 3 sprigs of rosemary
- Seasoning – pinch of salt, pepper and paprika.
Recipe
Step 1: Pre-heat oven at 180 degrees C (355 degrees F).
Step 2: Slice the vegetables lengthways into halves, or quarters, depending on the size.
3 parsnips,3 carrot
Step 3: Place each sliced vegetable on a baking tray and season with salt, pepper and paprika.
Seasoning – pinch of salt, pepper and paprika
Step 4: Drizzle over the honey and chopped pecans, along with a few sprigs of rosemary.
1.5 tbsp honey,⅕ cup pecans, chopped,3 sprigs of rosemary
Step 5: Bake for 15 – 20 minutes, until the vegetables are soft and the honey has slightly caramelised.
Step 6: Once baked, crumble the feta and pomegranate seeds over the roasted vegetables to serve.
2 oz low fat feta cheese,1 pomegranate
Oven Roasted Broccoli Halloumi Traybake
Tray bakes make for gloriously simple and healthy dinners, and this oven roasted broccoli halloumi tray bake is a fine example of such a dish!
| Total Cooking Time | Servings | Nutritional Information |
|---|---|---|
| 35 mins | Serves 2 | Calories 562 Fat 17g Protein 32g Carbohydrate 78g |
Ingredients
- 1 lb broccoli
- 1 red onion
- 1 chili pepper (optional)
- 2 tbsp cashews
- 2 handful basil, fresh
- 2 clove garlic
- ½ lime
- 1 tsp salt (divided)
- ¼ tsp black pepper
- 1 ⅓ cup lentils, cooked (or canned and drained)
- 2 oz halloumi cheese
- ½ tbsp olive oil
- 1 tbsp parsley or dill
- 3.5 oz ciabatta bread
Recipe
1. Preheat the oven to 430 F / 220 C.
2. Cut the broccoli into big florets and slice the red onion in half and then each half into four pieces lengthwise. Thinly slice the chilli pepper if using.
1 lb broccoli,1 red onion
Seasoning
1. In the food processor add the cashews with 5 tbsp of water, basil, garlic, juice from ½ lime, ½ tsp salt, black pepper, and process until you have a pesto like texture (not fully smooth). Taste and add more salt per taste. If necessary add a little extra water too.
1 chili pepper,2 tbsp cashews,2 handful basil, fresh,2 clove garlic,½ lime,1 tsp salt,¼ tsp black pepper
Assembling
1. In a baking sheet place the lentils and thinly sliced chilli pepper if using. On top add the red onion, broccoli florets and halloumi.
1 ⅓ cup lentils, cooked,2 oz halloumi cheese
2. Drizzle the pesto seasoning on top of the veggies and sprinkle remaining ½ tsp of salt + black pepper per taste. Brush the broccoli florets and halloumi with the olive oil.
½ tbsp olive oil
3. Bake for 20 minutes or until the broccoli florets are tender. Turn on the grill or broiler of the oven at the highest temperature and bake for 3-5 minutes, until the veggies are golden brown.
4. Top with chopped fresh parsley or dill and serve immediately. Serve with a side of ciabatta bread.
1 tbsp parsley or dill,3.5 oz ciabatta bread
Baked Ricotta
This Baked Ricotta with parmesan and herbs is an easy and simple appetizer. Delicious served warm or cold, pair it with your favourite crackers, toasted bread or even fresh vegetables.
| Total Cooking Time | Servings | Nutritional Information |
|---|---|---|
| 35 mins | Serves 1 | Calories 1303 Fat 102g Protein 63g Carbohydrate 39g |
Ingredients
- 1 ½ cups fresh ricotta (350 grams)
- 1 large egg
- ¼ cup + 1 tablespoon freshly grated parmesan cheese (divided) (25 + 6 grams)
- 1/2 teaspoon oregano
- 1-2 pinches salt
- 1-2 dashes black pepper
- 1 tablespoon olive oil
TOMATO TOPPING - 10 grape or cherry tomatoes (chopped)
- 3-4 fresh basil leaves
- 1-2 pinches salt
- 2-4 tablespoons olive oil
- 1/2 teaspoon oregano
Recipe
- Pre-heat oven to 400F (200C).
- In a medium bowl beat the egg with a whisk, then add the ricotta cheese, ¼ cup of parmesan cheese, oregano, salt and pepper, whisk together until completed combined.
- Spoon the ricotta into a small 5-6 inch (14 cm) oven safe baking dish, then sprinkle with the tablespoon of parmesan cheese. Bake for approximately 20-30 minutes or until golden brown on top. Remove from the oven and drizzle with a tablespoon of olive oil. Serve warm or room temperature.
TOMATO TOPPING - In a small bowl toss together the chopped tomatoes, basil, oregano, salt and olive oil. Serve over the baked ricotta if desired.
Easy Broccoli and Cauliflower Soup
Make the most out of your veg with this Broccoli and Cauliflower Soup – tasty, easy, healthy, full of vitamins and only five mins to prep
| Total Cooking Time | Servings | Nutritional Information |
|---|---|---|
| 25 mins | Serves 3 | Calories 258 Fat 15g Protein 15g Carbohydrate 20g |
Ingredients
- 1 onion
- 1 tsp olive oil
- ½ broccoli (2 cups, chopped, frozen is fine too)
- ½ cauliflower (2 cups, chopped, frozen is fine too)
- 4 cups vegetable broth (4 cups = 1 liter)
- 1 cloves garlic
- 1 tbsp dijon mustard
- Salt and pepper to taste
- 1 tsp thyme, fresh (dried is fine too)
- 1 tbsp basil, fresh (dried is fine too)
- 1 cup cheddar cheese or ⅔ cup low fat cream (⅔ cup = 175ml)
Optional: - 1 tbsp nutritional yeast (to keep it vegan – an excellent and low fat alternative to cheese or cream)
- 1 tbsp parsley, dried (or chives)
Recipe
- Slice the onion into rings and throw it in a big pan with the olive oil.
1 onion,1 tsp olive oil - Cook on a low-medium for 3 minutes. Chop the garlic roughly and cook for another minute.
1 cloves garlic - In the meantime, roughly chop the broccoli and cauliflower.
½ broccoli,½ cauliflower - Make the veggie stock as per packet instructions.
4 cups vegetable broth - Throw the broccoli and cauliflower into the pan.
- Add the stock and simmer for fifteen minutes.
- Turn the heat off and add the cheddar cheese. Hold just a little cheddar cheese back for serving. Add the thyme, basil and mustard. Give it all a good stir and let the flavours mix together for a few minutes.
1 tsp thyme, fresh,1 tbsp basil, fresh,1 cup cheddar cheese,1 tbsp dijon mustard - Finally, use a hand blender and give it a blend!
- Serve with fresh bread and a few herbs of choice for garnish.
Speedy Vegan Burrito
The new vegan burrito is here, paving the way and setting the standard. Mega quick and perfect for breakfast, lunch or dinner!
| Total Cooking Time | Servings | Nutritional Information |
|---|---|---|
| 20 mins | Serves 4 | Calories 316 Fat 16g Protein 11g Carbohydrate 35g |
Ingredients
- 7 oz smoked tofu
- 1 onion
- 1 bell pepper, green
- 1 tbsp olive oil
- 1 cup tinned chopped tomatoes (or 4 tbsp tomato paste)
- 1 avocado
- 4 wraps
- Salt and pepper to taste
Optional: - 1 tsp Tabasco sauce (or sriracha, mixed in with the tomatoes)
Also optional: - 1 tbsp cilantro/coriander, fresh (or parsley, mixed in with the tofu at end of cooking)
- 1 tbsp soy yogurt
Recipe
Step 1: Chop the tofu into tiny squares. Dice the onion and the bell pepper.
2. Heat up the olive oil and fry the tofu, onion and pepper on a low-medium heat for about fifteen minutes.
3. Scoop the flesh out of the avocado.
4. Mix some salt and pepper into the tinned tomatoes. If using, add a little spicy sauce.
5. When the tofu-mix is ready, heat up some tortilla wraps (twenty seconds on each side in a hot pan should do it, alternatively microwave).
6. If using tomato paste, spread a tbsp over each wrap. Lay out the tofu-mix down the middle of each wrap. Then make a line of tinned tomato (if using), and another of avocado.
7. Fold the bottom up slightly first, then each side and wrap tightly. Nothing should be able to escape out the bottom.
8. Serve with a little soy yogurt if wanted.
Voilà, your vegan burritos are ready!
Spicy Black Bean Soup
This healthy black bean soup recipe is easy to make with canned beans. Thanks to some basic aromatics and Cuban spices, it’s incredibly flavorful and delicious. This soup is naturally vegan, vegetarian and gluten free.
| Total Cooking Time | Servings | Nutritional Information |
|---|---|---|
| 45 mins | Serves 6 | Calories 342 Fat 6.1g Protein 18.7g Carbohydrate 56g |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 medium yellow onions, chopped
- 3 celery ribs, finely chopped
- 1 large carrot, peeled and sliced into thin rounds
- 6 garlic cloves, pressed or minced
- 4 ½ teaspoons ground cumin
- ½ teaspoon red pepper flakes (use ¼ teaspoon if you’re sensitive to spice)
- 4 cans (15 ounces each) black beans, rinsed and drained
- 4 cups (32 ounces) low-sodium vegetable broth
- ¼ cup chopped fresh cilantro (optional)
- 1 to 2 teaspoons sherry vinegar, to taste, or 2 tablespoons fresh lime juice
- Sea salt and freshly ground black pepper, to taste
Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips
Recipe
- Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
- Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
- Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it’s very hot). Or, use an immersion blender to blend a portion of the soup.
- Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve.
Roasted Eggplant and Tomato Gnocchi
This Roasted Eggplant and Tomato Gnocchi is a delicious and easy six-ingredient vegetarian dinner made with ripe tomatoes, eggplant, store-bought gnocchi, fresh basil, and parmesan cheese.
| Total Cooking Time | Servings | Nutritional Information |
|---|---|---|
| 40 mins | Serves 5 | Calories 287 Fat 3g Protein 9g Carbohydrate 41g |
Ingredients
- 2.5 lbs tomatoes – chopped into large chunks
- 2 medium eggplant – sliced into rounds
- olive oil
- salt + pepper – to taste
- 16 ounces prepared gnocchi
- 3 tablespoon fresh basil – chopped
- ½ cup freshly grated parmesan cheese
Recipe
1. Preheat oven to 400 degrees F.
2. Line two rimmed baking sheets with parchment paper. On the first baking sheet spread out the chopped tomatoes in a single layer and drizzle with olive oil and a pinch of salt and pepper. Gently toss to coat.
3. Drizzle the second baking sheet with olive oil and slice the eggplant into 1/2-inch rounds. Lay the eggplant out in an even layer and drizzle with olive oil. Sprinkle with salt and pepper.
4. Transfer both baking sheets to the oven and roast for approximately 25-35 minutes, switching the trays and flipping the eggplant once halfway through cooking. Meanwhile, bring a large pot of water to a boil.
5. When the tomatoes and eggplant have finished roasting, remove from the oven and allow them to cool for 2 minutes. Cook the gnocchi in the prepared pot of boiling water according to package instructions (typically 2-3 minutes).
6. As the gnocchi cooks, heat a large non-stick skillet over medium heat. Add 1-2 teaspoons of olive oil to the skillet. Drain the gnocchi and transfer to the skillet. Fry the gnocchi for 1-2 minutes.
7. Transfer the roasted tomatoes and chopped eggplant to the skillet. Add the chopped basil and season with salt and pepper, to taste. Gently stir together to combine
8. Just before serving, sprinkle with freshly grated parmesan cheese
The Best Traditional Meatless Meat-Loaf
With all the traditional seasonings of the original, this vegan meatless meatloaf with chickpeas, peppers, and onions is big on flavor and topped with a tomato maple glaze. Perfect as the main dish at your next dinner party, this veggie meatloaf is easy enough to pull together for a weeknight meal.
| Total Cooking Time | Servings | Nutritional Information |
|---|---|---|
| 55 mins | Serves 8 | Calories 84 Fat 2g Protein 3g Carbohydrate 16g |
Ingredients
- 2 cans organic chickpeas/garbanzo beans drained and rinsed
- 1 organic green pepper chopped
- 1 yellow onion chopped
- 1 teaspoon garlic minced
- 1 tablespoon fresh parsley finely chopped
- 2 tablespoon tomato paste
- 1 tablespoon vegan Worcestershire sauce
- ½ cup unflavored almond milk or other unflavored dairy free milk
- 2 tablespoon ground flax seeds
- ¼ cup water
- 1 cup gluten free breadcrumbs
1 teaspoon salt - ½ teaspoon garlic powder
- ¼ tsp pepper
Tomato Maple Glaze - ¼ cup tomato paste
- 1 tablespoon maple syrup
- 1 tablespoon vegan Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon low sodium soy sauce omit if gluten-free
Recipe
1. Preheat oven to 375 F. Line a loaf pan with parchment paper.
2. Whisk together ground flax and ¼ cup of water in a small bowl. Let sit for 15 minutes.
3. Drain and rinse chickpeas. Pulse chickpeas, green pepper, onion, garlic, parsley, tomato paste, and vegan
4. Worcestershire sauce in a food processor until combined but not until it becomes mush. You want some texture in it. You may need to work in batches to fit the size of your food processor.
Combine chickpea mixture, flax mixture, breadcrumbs, almond milk, salt, pepper, and garlic powder in a large bowl using your hands or a spatula.
5. Pour mixture into lined loaf pan. Press mixture down firmly and evenly.
6. Bake in the oven for 30 minutes.
7. While loaf is baking prepare your glaze. Combine tomato paste, maple syrup, apple cider vinegar, vegan Worcestershire sauce, and soy sauce (omit for gluten-free version or use coconut aminos as a substitute). Set aside.
8. Remove loaf from oven after 30 minutes. Spread glaze overtop. Bake an additional 25 minutes.
9. Cool in pan for at least 15 minutes.
10. Remove from pan by gently lifting the sides of the parchment paper, slice, and serve.
Coconut Curry Lentil Soup
A creamy, rich coconut curry broth loaded with veggies makes this coconut curry lentil soup the perfect 30-minute, one-pot dinner. Oh, and P.S. it’s vegan!
| Total Cooking Time | Servings | Nutritional Information |
|---|---|---|
| 30 mins | Serves 4 | Calories 506 Protein 17g Carbohydrate 48g Fat: 28g |
Ingredients
- 1.5 cups dried brown lentils
- 2 (13.5 oz) cans coconut milk
- 6 cups chicken stock or vegetable broth (for vegan)
- 2 cups sweet potatoes, about 2 small potatoes, peeled and 1 1/2″ cubed
- 4 cups packed kale, stems removed and torn into 2″ pieces
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 tsp salt
- 1 tbsp fresh ginger, grated
- 3 tbsp yellow curry powder
- 1 cinnamon stick, or 1/2 tsp ground cinnamon
Recipe
1. In a 5 quart soup pot, heat olive oil over medium heat. Add onions and sauté until translucent (about 5 minutes).
2. Add all other ingredients except for kale and bring to a boil before reducing to a simmer.
3. Allow the soup to simmer covered for 20 minutes.
4. Add in kale and simmer uncovered for another 5-10 minutes. Serve with warm bread and enjoy!
Mushroom Alfredo Cauliflower Gnocchi
Mushroom alfredo cauliflower gnocchi—sounds like a mouthful, but it comes together in minutes thanks to a recipe that relies simply on three Trader Joe’s ingredients!
| Total Cooking Time | Servings | Nutritional Information |
|---|---|---|
| 20 mins | Serves 4 | Calories 745 Fat 34g Protein 21g Carbohydrate 100g |
Ingredients
- 1 package Trader Joe’s cauliflower gnocchi
- 2 tbspolive oil
- 1 lb sliced cremini mushrooms
- 1 jar Trader Joe’s mushroom alfredo sauce (or other store-bought alfredo sauce)
- 2-3 cups baby spinach
Recipe
- 1. In a medium sized skillet warm the olive oil over medium heat. When it’s warm enough that it begins to shimmer, add the sliced mushrooms and the frozen cauliflower gnocchi. Sauté until mushrooms have softened and begun to brown and the cauliflower gnocchi has warmed through and begun to crisp up on the outside—about 6-8 minutes.
2. Stir in the Mushroom Medley Alfredo Sauce, and bring the Alfredo gnocchi to a low simmer. Add spinach and cook until heated through, serve warm.
Cream of Mushroom Soup
Our cream of mushroom soup recipe will have you falling in love with the classic earthy, savory soup all over again (and ditching that canned stuff for good).
| Total Cooking Time | Servings | Nutritional Information |
|---|---|---|
| 30 mins | Serves 4 | Calories 239 Fat 14g Protein 7g Carbohydrate 16g |
Ingredients
- 4 tbsp butter
- 1 onion, diced (about 1 1/2 cups)
- 2 lbs mushrooms, ends trimmed and thinly sliced
- 4 garlic cloves about 2 tsp
- 1/3 cup dry white wine
- 1 tbsp fresh thyme, minced
- 1/2 tsp nutmeg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Dijon mustard
- 1 tsp salt
- 1/2 tsp pepper
- 4 cups chicken or vegetable stock (if vegetarian)
- 1 cup heavy cream
- 2 tbsp cornstarch (optional)
- Flat leaf parsley, minced, optional
Recipe
1. Melt the butter in a large soup pot set over medium heat.
2. Add the onions and sauté for 5 minutes. Add the mushrooms and garlic, sauté for 7 minutes longer.
3. Add the white wine, thyme, nutmeg, garlic powder, onion powder, mustard, salt, pepper and chicken stock. Bring to a boil then turn the heat to low and simmer for 5 minutes.
4. Blend the soup in a blender. For a more toothsome soup blend ½ of the mushroom broth mixture until smooth and add it back into the pot, leaving 1/2 of the mushrooms still in the soup. For a silky smooth soup blend all of the mushroom broth mixture in a blender until smooth.
5. Add the heavy cream.
6. For a thicker soup mix 2 tablespoons cornstarch with 2 tbsp of water in a small bowl. Add cornstarch slurry at the same time as the cream. Stir over medium heat until thickened.
7. Serve topped with fresh parsley.
Vodka Sauce and Green Bean Cauliflower Gnocchi
The only thing more luxurious than gnocchi with vodka sauce for dinner is pasta with gnocchi with vodka sauce that takes just ten minutes to make!
| Total Cooking Time | Servings | Nutritional Information |
|---|---|---|
| 30 mins | Serves 2 | Calories 656 Fat 14g Protein 21g Carbohydrate 126g |
Ingredients
1 package Trader Joe’s Cauliflower Gnocchi
2. 1 Jar Trader Joe’s Vodka Sauce
3. 6 oz green beans, trimmed and cut into 2″ pieces
Recipe
- In a medium sized saucepan add the green beans, cauliflower gnocchi and vodka sauce. Bring the sauce to a simmer and allow to cook until gnocchi is tender. About 6-7 minutes. Serve parmesan cheese and enjoy!
Vegetable Curry Soup
We really, really like soup. Especially this creamy vegetable curry soup, which comes together in 30 minutes, and is vegan to boot.
| Total Cooking Time | Servings | Nutritional Information |
|---|---|---|
| 60 mins | Serves 6 | Calories 315 Fat 25g Protein 4g Carbohydrate 20g |
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 1 large carrot, peeled and diced
- 2 ribs celery, diced
- 1 jalapeño seeded and minced
- 1 tsp fresh ginger, grated
- 2 large garlic cloves
- 2 tbsp yellow Indian curry powder
- 1 tbsp garam masala
- 4 cups vegetable stock
- 1/2 tsp salt
- 2 12 oz cans coconut milk
- 2 tbsp cilantro, roughly chopped (extra for garnish)
- 8 oz mushrooms, sliced
- 1 small eggplant, cut into 1″ pieces
- 1 small head broccoli, cut into small florets
- 1 red bell pepper, diced
- 1 small zucchini, diced
Recipe
1. In a large heavy bottomed pot over medium heat add olive oil and heat for 1 minute. Add onions, celery, carrots and jalapeños and cook until vegetables are tender. Add garlic and ginger and cook for 2 more minutes. Add curry and garam masala and stir until fragrant.
2. Add to the pot the vegetable stock and coconut milk and salt and stir until coconut milk in fully incorporated. Add remaining vegetables and herbs. Allow to simmer for 25 minutes. Adjust seasoning as needed. Serve warm with cilantro or green onions and flat bread.
Walnut and Lentil Bolognese
Boldly flavored, super hearty and incredibly easy, this vegan walnut and lentil bolognese recipe takes your plant-based eating goals to new heights.
| Total Cooking Time | Servings | Nutritional Information |
|---|---|---|
| 1hr 25 minutes | Serves 8 | Calories 320 Fat 19g Protein 10g Carbohydrate 23g |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup grated carrots
- 1 cup minced celery
- 1 cup finely minced yellow onion
- 6 garlic cloves, minced
- 1 cup raw walnuts, finely chopped
- 1 cup dried brown or green lentils, rinsed
- 4 cups vegetable stock or broth
1 (24-ounce) jar marinara sauce - 1 cup red wine, such as Pinot Noir
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 2 teaspoons freshly cracked black pepper
- 1 teaspoon sea salt, plus more to taste
- 1 pound cooked pappardelle or tagliatelle, for serving
- Freshly grated Parmesan cheese or vegan
- Parmesan cheese, for serving (optional)
Recipe
1. Heat the oil in a large saucepan or braiser over medium heat. Once the oil is glistening, add the carrots, celery, and onions and cook until softened, about 6 minutes. Add the garlic and cook until fragrant, about 1 minute more.
2. Add the walnuts and lentils, stir to combine. Add the stock, marinara, wine, garlic powder, Italian seasoning, pepper, and salt. Stir to combine again, then increase the heat to high and bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally, until the sauce thickens and the lentils are cooked to your liking, about 35 minutes.
Vegan Roasted Sweet Potato Salad
A hearty mountain of roasted sweet potatoes, avocado, black beans and raw kale are tossed in a creamy lime-cashew-cilantro dressing in this brightly flavorful, vegan sweet potato salad recipe.
| Total Cooking Time | Servings | Nutritional Information |
|---|---|---|
| 35 mins | Serves 6 | Calories 359 Fat 19g Protein 11g Carbohydrate 41g |
Ingredients
- 3 sweet potatoes (about 2 lbs)
- 2 tbsp olive oil
- 2 tbsp taco seasoning
- 2 bunches kale, stems removed, torn into 2 inch pieces (6 cups)
- 1/2 cup cilantro leaves
- 3 green onions, thinly sliced
- 1 can black beans, drained and rinsed
- 1 avocado, large sliced
Vegan Cilantro-Cashew Dressing - 1/2 cup cilantro
- 3 garlic cloves
- 2 tbsp lime juice
- 1/2 tsp sea salt
- 3 tbsp extra virgin olive oil
- 1/2 cup raw cashews
- 3/4 cup water
- 1/2 jalapeno, seeded
- 1/2 avocado
Recipe
1. Preheat oven at 400°F.
2. Cut sweet potatoes into 2” cubes. In a large bowl, toss the sweet potatoes with olive oil and taco seasoning. Arrange on a baking sheet, careful not to overcrowd. Roast on the center rack in oven for 30 minutes, flipping the sweet potatoes half way through. (If sweet potatoes aren’t tender enough, cook for an additional 5 minutes.)
3. In a high-powered blender, blend all ingredients for the dressing. You should end up with about 1 ¼ cups of the vegan cilantro-lime dressing. For a thinner dressing, add a little more lime juice.
4. In a large bowl, toss the kale, cilantro, green onions, black beans, roasted sweet potatoes, avocado, with desired amount of dressing. Enjoy!
| Total Cooking Time | Servings | Nutritional Information |
|---|---|---|
| 15 mins | Serves 6 | Calories: 398 Protein: 9g Carbs: 35g Fat: 25g |
Vegetarian Burrito Bowl with Avocado Crema
Roasted veggies, savory beans and a lime-garlic avocado crema top a bed of cilantro-lime rice in this hearty, healthy vegetarian burrito bowl recipe
| Total Cooking Time | Servings | Nutritional Information |
|---|---|---|
| 50 mins | Serves 6 | Calories: 410 Protein: 8g Fat: 21g Carbs; 52g |
Ingredients
1 head of cauliflower, cut into florets
1 green bell pepper, ½” sliced
1 red bell pepper ½” sliced
½ onion ½” sliced
⅓ cup olive oil
2 tbsp lime juice
¼ cup Taco seasoning, homemade or 1 packet of store bought
1 can pinto or black beans, drained
½ cup salsa
2 cups romaine lettuce, roughly chopped
Extra cilantro for serving
4 cups cilantro-lime rice
Avocado Crema
1 Avocado
1 Garlic clove, minced
1/2 cup Sour cream
1/2 tsp salt
3 tbsp Lime juice
1/4 cup Cilantro
Recipe
1. Preheat the oven to 400°F.
2. In a large bowl toss cauliflower, onion, and bell peppers with the taco seasoning, olive oil and lime juice then spread out on a large (rimmed) baking sheet.
3. Place on the center rack and bake for 30 minutes or until the cauliflower is tender with crispy edges.
4. While the vegetables are cooking prepare avocado crema by placing all ingredients in a food processor or small blender and blending until smooth.
5. In a small skillet combine beans and salsa over medium heat and cook for 5 minutes, until warmed through
6. Serve the roasted taco vegetables over cilantro rice, with the beans, lettuce and avocado crema.
Green Curry Buddha Bowl
What’s green, filling, and delicious all over? This green curry Buddha bowl! Thanks to it’s exotic green curry sauce, this meat-free and veggie-packed dish is the healthiest thing you’ll ever love.
Ingredients
4 cups brown rice, cooked
2 heaping cups broccoli florets
1 cup carrots, julienned
1/4 head purple cabbage, thinly sliced
6-8 large crimini mushrooms, sliced
2 tsp olive oil
cilantro
lime wedges
Green Curry Sauce
1 cup raw cashews
2 tbsp green curry paste
14oz can coconut cream
1 tbsp lime juice
2 tsp fish sauce
1-2 tsp brown sugar
1/2 tsp salt
Recipe
1. To make the curry sauce, combine all ingredients in a Vitamix blender and blend on high until for 2 minutes.
2. In a small bowl, coat the mushrooms in the olive oil. Set a pot fitted with a steaming basket and 1 inch of water in it over low heat. Place the broccoli and mushrooms in the basket and steam until the broccoli is tender, about 5 minutes.
3. Assemble bowl by layering the veggies over the brown rice and drizzling with curry sauce. Garnish with Toasted coconut, cilantro and a squeeze of lime.
Curried Cauliflower Quinoa Salad
This curried cauliflower quinoa salad with tahini dressing is so simple. It's the perfect vegetarian weeknight dinner! Hello meatless-Mondays.
| Total Cooking Time | Servings | Nutritional Information |
|---|---|---|
| 40 mins | Serves 4 | Calories: 608 Protein: 17g Carbs: 77g Fat: 31g |
Ingredients
1/2 cup Plain Greek yogurt
1 cup English or Persian Cucumber
2 tbsp olive oil
1/3 cup tahini
1/3 cup lemon juice
1 garlic clove, minced
1/2 tsp salt
1 small head cauliflower
2 tbsp curry powder
1/3 cup olive oil
2 tsp salt
1/4 cup packed fresh cilantro leaves
2 cup cooked quinoa
2 cup red cabbage, shredded
4 cup loosely packed arugula
2 Persian cucumbers, thinly sliced
1 cup golden raisins
Recipe
1. Preheat oven to 425°F.
2. In a large bowl toss cauliflower with olive oil, curry powder and salt. Spread onto a baking sheet in a single layer and bake on center rack for 40 minutes.
3. While cauliflower is cooking prepare the salad dressing by combining all ingredients in a blender and blending until smooth.
4. In a large bowl toss together cooked quinoa, red cabbage and arugula and divide between 4 bowls. Top each bowl with fresh cilantro, cucumbers, golden raisins and roasted cauliflower. Drizzle with yogurt tahini dressing and enjoy!
Curried Pumpkin Soup
Velvety smooth and brilliantly hued, this creamy vegan pumpkin curry soup recipe is deeply beloved in our homes.
| Total Cooking Time | Servings | Nutritional Information |
|---|---|---|
| 1hour 20 mins | Serves 6 | Calories: 176 Protein: 2g Carbs: 28g Fat: 8g |
Ingredients
2 1/2 lbs sugar pumpkin, seeded, skinned and cubed
1 1/2 lbs butternut squash seeded, peeled and cubed
3 tbsp olive oil
2 onions, finely chopped
3 garlic cloves, finely chopped
2 tbsp curry powder
1/2 tsp grated nutmeg
1/2 tsp ground ginger
1/2 tsp red pepper (optional)
1 tsp salt
1/2 tsp freshly ground pepper (more for serving)
6 cups chicken or vegetable stock
1/2 cup coconut milk (more for serving)
jalapeño, seeded, sliced (optional)
cilantro (optional)
pumpkin seeds (optional)
Recipe
1. Prepare the pumpkin and butternut squash, if you have a sharp peeler, it actually works quite well to use it to remove the skins from the squash. Cube the pumpkin and squash flesh into 2-3” chunks.
2. Heat the oil in a large dutch oven or heavy soup pot, sauté onions until translucent, about 5 minutes. Add garlic and sauté for 2 more minutes.
3. Add the pumpkin, squash, curry, nutmeg, ginger, red pepper, salt and pepper and stock. Stir and bring to a boil. Reduce to a simmer and cook until squash is tender and can be pierced with a fork, about 15-20 minutes.
4. Puree the soup in a food processor or blender in small batches.
5. Once your soup is nice and creamy return it to the pot. Add your coconut milk, additional salt and pepper if needed and warm it back up over medium heat.