For Healthy Snacks

Vegan Pasta Round Up

Vegan Pasta Primavera

Vegan Spinach & Mushroom Pasta (GF)

20 Minute Vegan Pesto Pasta

Pasta With Roasted Tomatoes & Creamy Herb Cashew Sauce

Vegan Pasta Alla Norma (Crispy Eggplant Pasta)

Creamy Vegan Dijon Veggie Pasta

Vegan Pasta Alla Vodka

Quick Hummus Pasta With Asparagus

Vegan Zucchini Spaghetti Puttanesca

~ VEGAN | Potato Leek Soup Recipe ~

110 calories | 3,5g Protein | 1g Fat | 23g Carbs per serving (makes 6)

Time needed: 1 hour

What you need:

~ 4 medium leeks

~ 1 small onion, chopped

~ 2 medium russet potatos

~ 1 tbsp flour

~ 1 tbsp vegan butter

~ 900ml vegetable stock

~ 120ml soy or almond milk

~ Salt and pepper

How to:

1. Wash the leeks and chop them up. Peel the potato and cut it into cubes.

2. In a pot, melt butter and add the flour, mix it well with a spoon. Add vegetable stock, onion leek and potatos and bring it to boil. Then cover it and let it simmer for about 25 minutes.

3. Pour the soup into a blender and blend until it’s smooth, slowly adding the milk. Then adjust the taste with salt, pepper and seasoning to your liking.

Tip: Can be made it advance and kept in the fridge for up to 5 days!

VEGAN CHEESY BROCCOLI QUINOA BITES WITH SRIRACHA AIOLI

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Portobello burgers are a proven hit with vegans, vegetarians and omnivores alike! These juicy sandwiches are made with hearty mushroom caps slathered in a zippy Dijon mustard sauce. Cook them up in the oven or on the grill! 

https://www.connoisseurusveg.com/roasted-dijon-portobello-sandwiches/

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