#plantbasedcomfort

A hearty and comforting vegan version of the classic Italian Pasta e Fagioli soup, featuring tender pasta, creamy cannellini beans, and flavorful vegetables in a savory broth.

Ingredients: 1 cup dried small pasta. 1 can 15 oz cannellini beans, drained and rinsed. 1 can 15 oz diced tomatoes. 4 cups vegetable broth. 1 onion, chopped. 2 cloves garlic, minced. 1 carrot, diced. 1 celery stalk, diced. 2 tablespoons olive oil. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Chop up the onion and garlic and cut up the carrot and celery. For about 5 minutes, or until softened, saut. Add the dried basil and oregano. Throw in some diced tomatoes, some cannellini beans, and some vegetable broth. Bring up the temperature. Turn down the heat and let it cook for 15 minutes. In the meantime, cook the pasta until it's al dente according to the directions on the package. Remove the water and set it aside. When the soup is almost done, add the cooked pasta to the pot. Add pepper and salt to taste. Add five more minutes of simmering time to let the flavors blend. Serve hot with fresh parsley on top. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

This Vegan Cheesy Zucchini Soup is a delightful blend of flavors and textures, packed with wholesome vegetables and a cheesy, creamy taste without any dairy. Perfect for a comforting and nutritious meal.

Ingredients: 2 medium zucchinis, chopped. 1 onion, diced. 3 cloves garlic, minced. 4 cups vegetable broth. 1 cup nutritional yeast. 1 tablespoon olive oil. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, saut until translucent. Add chopped zucchinis and cook for another 5 minutes. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes until zucchinis are tender. Using an immersion blender, blend the soup until smooth. Stir in nutritional yeast and dried thyme. Season with salt and pepper to taste. Simmer for an additional 5 minutes, then serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

A comforting and flavorful vegan twist on a classic dish, this Instant Pot chili mac and cheese combines the heartiness of chili with the creamy goodness of mac and cheese. It's quick, easy, and perfect for a cozy weeknight dinner.

Ingredients: 1 cup elbow macaroni pasta. 1 cup vegetable broth. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 cup vegan cheddar cheese, shredded. 1 cup plant-based milk. 1/2 cup nutritional yeast. 1/2 cup salsa. 1 tablespoon chili powder. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. Fresh cilantro for garnish optional.

Instructions: In the Instant Pot, combine elbow macaroni, vegetable broth, black beans, diced tomatoes, vegan cheddar cheese, plant-based milk, nutritional yeast, salsa, chili powder, cumin, paprika, salt, and pepper. Close the lid and set the Instant Pot to manual high pressure for 4 minutes. Once the cooking cycle is complete, quick-release the pressure and carefully open the lid. Stir the chili mac and cheese mixture until well combined and creamy. Serve hot, garnished with fresh cilantro if desired.

Prep Time: 10 minutes

Cook Time: 4 minutes

A hearty and comforting vegan twist on the classic Shepherd's Pie, featuring lentils and savory vegetables topped with creamy mashed potatoes.

Ingredients: 2 cups cooked lentils. 1 onion, diced. 2 cloves garlic, minced. 2 carrots, diced. 2 celery stalks, diced. 1 cup frozen peas. 1 cup vegetable broth. 2 tbsp tomato paste. 1 tsp thyme. 1 tsp rosemary. Salt and pepper to taste. 4 cups mashed potatoes. 2 tbsp olive oil.

Instructions: Warm the oven up to 190C 375F. Put olive oil in a pan and heat it over medium-low heat. Cook the garlic and onions until they become clear. Add the celery and carrots and cook until they get soft. Add frozen peas, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper, and mix everything together. Let it cook for 10 minutes. Put the lentil mix in a baking dish. Cover the lentil mix with mashed potatoes. It should be baked in a hot oven for 25 to 30 minutes, or until the top is golden brown. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 40 minutes

Vegan soup that is creamy and comforting. It has broccoli, potatoes, nutritional yeast, and cashews, which give it a cheesy taste.

Ingredients: 1 large potato, diced. 2 cups broccoli florets. 1 small onion, diced. 3 cloves garlic, minced. 4 cups vegetable broth. 1 cup unsweetened almond milk. 1/4 cup nutritional yeast. 1/2 cup raw cashews, soaked and drained. 1 tablespoon olive oil. Salt and pepper, to taste.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the minced garlic and diced onion and saut until the garlic smells good. Place broccoli florets and diced potato in the pan. Cook for 5 minutes. Add the vegetable broth and bring it to a boil. Then lower the heat and let it simmer for 15 minutes, or until the potatoes are soft. Soak cashews in water, then add almond milk and nutritional yeast to a blender. Mix until it's smooth. After the soup is done cooking, blend half of it until it is smooth. Bring the mixed ingredients back to the pot. Add the cashew cheese mixture and mix it in well. Add pepper and salt to taste. Let it cook for five more minutes, and then serve it hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy the rich flavors of this vegan soup made with hearty wild rice and meaty portobello mushrooms. To make the broth taste more like cheese, nutritional yeast is added. Almond milk makes it creamy without using dairy. It's great for a cozy night in or as a fancy starter at a dinner party.

Ingredients: 1 cup wild rice blend. 6 cups vegetable broth. 2 tablespoons olive oil. 1 onion, diced. 3 cloves garlic, minced. 4 large portobello mushrooms, sliced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 cup nutritional yeast. 1 cup unsweetened almond milk. Salt and pepper, to taste. Fresh parsley, chopped for garnish.

Instructions: In a large pot, bring vegetable broth to a boil. Add wild rice blend, reduce heat to low, cover, and simmer for 45 minutes, or until rice is tender. In a separate pan, heat olive oil over medium heat. Add diced onion and saut until translucent, about 5 minutes. Add minced garlic and cook for another minute. Add sliced portobello mushrooms to the pan and cook until they release their moisture and become tender, about 8-10 minutes. Once the rice is cooked, add the sauted onion, garlic, and mushrooms to the pot of rice. Stir in dried thyme, dried rosemary, nutritional yeast, and almond milk. Simmer for an additional 10 minutes, allowing flavors to meld. Season with salt and pepper to taste. Serve hot, garnished with fresh chopped parsley. Enjoy!

Prep Time: 15 minutes

Cook Time: 60 minutes