I’ve realized I didn’t have a vegan curry recipe on the blog and that needed to be fixed. This chickpea curry is easy, hearty and flavor-packed. It’s also super cozy, so it’s the perfect meal for a cold, rainy day. Or any other day because who can say no to a warm bowl of curry?

I love that curries can be easily made vegan and healthy without compromising on flavor. A curry can be an incredibly well-balanced meal that’s also budget-friendly, protein-rich and fiber-rich. Plus, they are loaded with healing spices, and I always love adding a good amount of vegetables and legumes. Best of all, they are a truly simple, delicious meal that everybody loves.

This plant-based potato, carrot and chickpea curry is so filling and delicious you are going to be making it on repeat. Trust me, even the pickiest meat eaters are going to fall in love with this wholesome meal. And it’s so easy to make! A comforting vegan curry that is made all in 1 pot with simple, nourishing ingredients.

This crowd-pleasing meal is packed with vegetables like potatoes, onions, carrots and peas and seasoned with a blend of warming spices. Chickpeas add flavor, texture, fiber and plant-based protein to this healthy vegan recipe. And coconut milk makes it so creamy and lush. I like to serve it with black or brown rice, cilantro and sliced chili. But it’s truly scrumptious on its own.

Have leftovers? This nourishing plant-based recipe can be stored in the fridge for up to 5 days. It can be frozen, though I don’t recommend it. If you decide to freeze this vegetarian potato curry know that the flavors are going to still be there, but the veggies will lose their texture and become a bit mushy.

Tried this chickpea curry? Let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

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Potato, Carrot & Chickpea Curry

Easy, hearty and oh-so-tasty Potato, Carrot and Chickpea Curry. Made all in one pot with simple, wholesome ingredients. This crowd-pleasing vegan curry is fiber-rich, protein-rich and incredibly delicious. A budget-friendly meal that also happens to be healthy and so comforting.

Course Mains

Cuisine Indian-Inspired

Keyword curry, healthy recipe, vegan curry, vegetarian dinner

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Ingredients

• 1 Tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 chili, minced – or a tsp of chili flakes. Omit if you don’t like spicy food
• 1 Tbsp finely grated ginger
• 2 Tbsp tomato paste
• 1 Tbsp curry powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• ¼ tsp ground turmeric
• 2 medium carrots, halved lengthwise, then thinly sliced
• 1 medium/big potato, cut into bite-size pieces (0.5 inches or 1 – 1.5 cm cubes)
• 1 15 oz can of chickpeas, drained and rinsed – or 1 ½ cup of cooked chickpeas
• 1 can full-fat coconut milk
• ¾ cup water
• ½ cup peas, I used thawed frozen peas
• 1 Tbsp lime juice
• 1 tsp coconut sugar, or brown sugar
• 1 – ½ tsp sea salt, or more to taste

TO SERVE:

• Cooked brown or black rice
• More lime juice
• Fresh cilantro, chopped
• Chili, finely chopped or thinly sliced

Instructions

• Heat olive oil over medium heat in a heavy-bottom sauté pan or a medium-sized pot.
• Add onions and a big pinch of salt and sauté for about 5 minutes.
• Add garlic, chili and ginger. Cook for 3 more minutes, always stirring to keep the vegetables from burning.
• Add tomato paste, curry powder, ground coriander, ground cumin and ground turmeric and sauté for another minute or two, until fragrant.
• Add the carrots and potato. Stir to coat the vegetables with the spice mixture.
• Stir in the chickpeas, coconut milk, water and 1 tsp sea salt. Make sure the vegetables are covered with liquid, if not, add ¼ cup more water. Bring to a boil, then lower the heat to medium-low and simmer, stirring occasionally, for 25 - 30 minutes. Or until the vegetables are tender.
• Add peas and cook for 1 more minute.
• Turn off the heat and add lime juice and coconut sugar. Stir to combine. Season to taste with more sea salt.
• Serve warm and enjoy this cozy meal!

The post Potato, Carrot & Chickpea Curry appeared first on Monday Dreams.

If you are looking for a simple, wholesome meal that’s pure comfort, then this black bean stew has your name written all over it. A bowl of this cozy stew will have you coming back for seconds. Trust me, even the pickiest meat eaters are going to love it. It’s filling, comforting and oh-so-tasty! And the best part is this (secretly) vegan stew is super healthy.

Made all in one pot with simple, nourishing ingredients. I like to serve it with an extra squeeze of lime juice, more parley and chopped avocado; sometimes I’ll add a slice of crusty sourdough. But it’s absolutely delicious on its own.

This crowd-pleasing stew is packed with veggies like butternut squash, onions and carrots and seasoned with a lovely mix of herbs and spices. Black beans and quinoa provide a good amount of vegan protein and so much more. You might have heard that quinoa is a powerhouse of nutrition, but did you know quinoa is a complete protein source? And did you know black beans are also packed with health benefits?! They are fiber-rich and a great source of plant-based protein, vitamins, minerals and antioxidants. Black beans can boost your digestion, help stabilize your blood sugar levels and prevent an array of diseases. And they are filling, cheap and super delicious! Want to know more about this incredible legume? Check out this link.

This healthy plant-based recipe can be stored in the fridge for up to 5 days. It can be frozen, though I don’t recommend it. If you decide to freeze this butternut squash stew know that the flavors are going to still be there, but the veggies will lose their texture and become a bit mushy.

Tried this vegan stew? Let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

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Butternut Squash, Black Bean & Quinoa Stew

Made all in one pot with simple, wholesome ingredients. This Butternut Squash, Black Bean and Quinoa Stew is fiber-rich, protein-rich and incredibly delicious. A budget-friendly meal that also happens to be healthy, easy and comforting; the perfect weeknight dinner.

Course Mains, Soups and Stews

Cuisine Mediterranean Diet Friendly, Vegan, Vegetarian

Keyword black beans, butternut squash recipes, comfort food, easy recipes, stew, vegetarian recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Ingredients

• 1 Tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 medium carrot, halved lengthwise, then thinly sliced
• 2 cups butternut squash, peeled and chopped into 0.5 inches or 1-1.5 cm cubes
• ½ cup red bell pepper, finely chopped
• 2 Tbsp tomato paste
• 1 Tbsp freshly grated ginger
• 1 Tbsp fresh thyme
• 1 ½ tsp smoked paprika
• 1 tsp ground coriander
• 1 15 oz can diced tomatoes
• 3 cups water
• 1 15 oz can of black beans, drained and rinsed – or 1 ½ cups of cooked black beans
• ⅓ cup uncooked quinoa, rinsed
• ½ cup parsley, finely chopped
• 2 Tbsp lime juice
• 1 – 1 ½ tsp of sea salt, or more to taste

TO SERVE:

• More lime juice
• More fresh parsley
• Chopped avocado
• Slice of sourdough bread

Instructions

• Heat olive oil over medium heat in a medium pot.
• Add onions and sauté for about 5 minutes.
• Add garlic, carrot, butternut squash, red pepper and tomato paste and cook for 5 minutes, always stirring to keep the vegetables from burning.
• Add ginger, thyme, paprika and coriander and sauté for another minute or two, until fragrant.
• Stir in the tomatoes and water. Bring to a boil, then lower the heat to medium-low and simmer for 5 minutes.
• Add black beans and quinoa and simmer for another 15 minutes, or until the vegetables are tender and the quinoa is fully cooked.
• Turn off the heat and add parsley, lime juice and sea salt. Stir to combine.
• Serve warm with your favorite toppings and enjoy this hearty meal!

The post Butternut Squash, Black Bean & Quinoa Stew appeared first on Monday Dreams.

To make this soul-soothing soup (that also happens to be vegan), I used a mixture of spices, vegetables and herbs that are known for their antioxidant, antiviral, antibacterial, anti-inflammatory and immune-boosting properties. And the combination of all these wonderful herbs and vegetables tastes pretty damn good.

What are you going to find in this immunity-boosting soup?

Onions: can help you fight respiratory infections. Onions are antibacterial, anti-inflammatory and can strengthen your immune system.
Garlic: can help you fight colds and infections. Has immune boosting, antimicrobial, antiviral and antifungal properties.
Ginger: can help you fight inflammation, fungal and bacterial infections.
Turmeric: has anti-inflammatory and antibacterial properties.
Celery: is anti-inflammatory and has antimicrobial properties that can help you fight infections.
Carrots: have immune-enhancing antioxidants like vitamin C and beta-carotene.
Thyme: helps fight sore throats. Has antimicrobial properties and can help you treat coughs, respiratory issues and bronchitis.
Parsley: has antibacterial, antifungal, antiseptic and anti-inflammatory properties. It’s rich in vitamin C and vitamin A and can help boost your immunity.
Lemon juice: citrus fruits are packed with vitamin C and can strengthen your immune system.
Miso: provides beneficial probiotics that may help improve immune function.

This nutritious recipe is also high in fiber and amazing for your digestion thanks to ingredients like ginger, celery, parsley and miso paste. It’s an easy, fuss-free and budget-friendly recipe. And it has noodles, and who doesn’t love a bowl of noodles?! Though if you want to keep this soup on the healthier side, I recommend using whole-grain (or gluten-free) pasta.

I usually make this recipe during the winter, but it’s delicious all year round. So whenever you are feeling under the weather, try having a bowl of this healthy vegan soup.

If you try this comforting soup, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

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Immune-Boosting Noodle Soup

Cozy, nourishing and delicious Immune-Boosting Noodle Soup. Healthy and so full of goodness! This hearty and cozy soup will help you fight colds or flu.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Ingredients

• 1 Tbsp olive oil
• 1 medium onion, finely chopped
• 2 cups carrot, finely chopped
• ⅔ cups celery, finely chopped
• 4 garlic cloves, minced
• 1 Tbsp finely grated ginger, tightly packed
• 2 Tbsp tomato paste
• 2 tsp fresh thyme, leaves only
• 1 tsp ground turmeric
• 1 ½ cup small pasta shapes – I used whole-wheat Ditalini
• 6 cups water or vegetable broth – I used water
• ½ cup parsley, tightly packed, then finely chopped
• 2 Tbsp lemon juice
• 1 Tbsp chickpea miso paste, optional
• 1 tsp sea salt
• Freshly ground black pepper

Instructions

• Heat olive oil in a large pot over medium heat.
• Add onion and sauté, stirring often, for 5 minutes. Onions should be translucent by now.
• Lower the heat and add carrots, celery, garlic, ginger and a big pinch of sea salt. Cook, stirring often, for 5 more minutes.
• Add tomato paste, thyme and turmeric and sauté for another minute or two.
• Add pasta and water or vegetable broth.
• Bring to a boil, then lower the heat and simmer for 7 - 8 minutes (this will depend on your pasta cooking time).
• Once the pasta is al dente (aka ready), turn off the heat and add parsley, lemon juice, miso (if using), sea salt and black pepper. Don’t skip the pepper, it increases curcumin absorption (turmeric’s miracle compound). Stir. Taste and adjust seasoning.
• Serve and enjoy a cozy bowl of soup!

Video

The post Immune-Boosting Noodle Soup appeared first on Monday Dreams.

I love this combo so much, I believe eggplants and tomatoes are meant to be together. They are amazing on their own, but their flavors truly shine when we combine them. To make this soup even more scrumptious I added tahini, fresh basil and sumac. The result is fresh, a little tart and so creamy and lush. Tahini is also an amazing source of healthy fats and plant-based protein. It’s smooth, rich and truly delicious. And it pairs incredibly well with eggplants.

Do you like your soup with toppings?! I think creamy soups need a bit of texture sometimes. So, I made sumac-roasted chickpeas and they turned out golden, crispy and super flavorful. Roasted chickpeas also add a bit more protein and a nice crunch.

This soup is super easy to make, you just bake the veggies in one tray and the chickpeas in another tray. Then you blend the vegetables with hot water, tahini, basil and spices. You serve it warm and top it with a little coconut yogurt and crispy chickpeas and your healthy dinner is ready. It’s light, nourishing and filling at the same time. Hope you love it as much as I do!

This eggplant and tomato soup is vegan, dairy-free, nut-free and gluten-free.

If you try this healthy vegetable soup, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

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Roasted Eggplant and Tomato Soup

Wholesome, simple and delicious Roasted Eggplant and Tomato Soup. So easy to make and incredibly flavorful. Serve it with coconut yogurt and sumac-roasted chickpeas for a bit more protein and a nice crunch.

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Ingredients

SOUP:

• 2 pounds or 900 grams of tomatoes - I used a combination of heirloom, plum and cherry tomatoes
• 2 small/medium eggplants - about 4 cups cubed
• 1 big red onion
• 1 small garlic head
• 2 Tbsp olive oil
• ⅓ cup tahini
• 6 big basil leaves
• 4 dates – I used Deglet Noor*
• 1 Tbsp lemon juice
• 1 ½ tsp sumac
• 1 tsp ground coriander
• 1 – 1 ½ tsp sea salt
• 3 cups hot water

SUMAC-ROASTED CHICKPEAS:

• 1 15 oz. can of chickpeas, drained and rinsed - or 1 ½ cups of cooked chickpeas
• 2 tsp olive oil
• 1 tsp sumac
• ¼ tsp ground coriander
• ¼ tsp garlic powder
• ¼ tsp sea salt

TO SERVE:

• Drizzle of unsweetened coconut yogurt or tahini
• Sumac roasted chickpeas
• Fresh basil
• Sesame seeds

Instructions

SOUP:

• Preheat the oven to 400 °F / 200 °C.
• Halve or quarter the tomatoes, depending on their size (if using cherry tomatoes leave them whole). Cut the eggplants into ½ - ¾ inch (1,5 – 2 cm) cubes. Peel and cut the onion into quarters. Break the garlic head into cloves, don’t peel them.
• Place chopped tomatoes, eggplants, onion and garlic cloves on a baking tray. Add the olive oil and use your hands (or a big spoon) to mix everything up. Make sure all the veggies are well coated.
• Roast for 40 – 50 minutes (I like to stir the eggplant halfway through), until the vegetables are cooked: tender and golden.
• Remove from the oven, peel the garlic cloves, and use a big spatula or spoon to scrape everything from the tray into a large high-speed blender. If your blender is not big enough, you might have to work in batches and then mix it all up in a big bowl or pot.
• Add tahini, lemon juice, basil, dates, sumac, coriander, sea salt and hot water (if you are not going to eat it right away, you can use cold or room-temperature water). Blend until smooth and creamy. Taste and adjust seasonings. If you prefer a thinner consistency, add a little more water.

SUMAC - ROASTED CHICKPEAS:

• You can roast the chickpeas on a different baking tray at the same time you roast your veggies.
• Place the chickpeas on a baking tray, add olive oil, sumac, coriander, garlic powder and sea salt. Use your hands (or a big spoon) to mix everything up.
• Roast, shaking the pan every 15 minutes, for 25 - 35 minutes or until golden brown and crispy.

TO SERVE:

• Serve the soup while it’s still warm with a drizzle of coconut yogurt or tahini, roasted chickpeas, fresh basil and sesame seeds.
• Enjoy!
• You can store it in the fridge for 5 days or in the freezer for 1 or 2 months.

Video

Notes

*If using Medjool dates start with one or two and see if you’d like to add a third one. Medjool dates are bigger and sweeter than Deglet Noor.

The post Roasted Eggplant and Tomato Soup appeared first on Monday Dreams.

The combination of chickpeas, tomatoes, olives and basil is absolute perfection. This is such an easy meal, made with simple, wholesome ingredients. In fact, you might already have everything you need to make this healthy plant-based recipe in your kitchen. This is a vegan stew even the pickiest meat eaters are going to love. It’s filling, comforting and it tastes amazing. I love to serve it with a big slice of crusty sourdough, but it’s also delicious with a side of rice, millet, quinoa, or on top of mashed potatoes.

Are you a chickpea lover? Of course, you are, who isn’t?! Well, did you know chickpeas are loaded with health benefits?! They are fiber-rich and a great source of plant-based protein. They can boost your digestion, help stabilize your blood sugar levels and prevent an array of diseases. Best of all, they are filling, cheap and super delicious! Want to know more about this incredible legume? Check out this link.

Hope you love this budget-friendly meal. Leftovers can be stored in the fridge for up to 5 days.

If you try this vegan chickpea recipe, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

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Easy Chickpea, Tomato & Olive Stew

Vegan, gluten-free, protein-rich and incredibly delicious Chickpea, Tomato and Olive Stew. A Mediterranean-Inspired meal that’s healthy, easy and so comforting; the perfect weeknight dinner.

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Ingredients

• 1 Tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 tsp chili flakes
• ½ tsp dried thyme
• ½ tsp dried rosemary
• 1 15 oz can of diced tomatoes
• 1 15 oz can of chickpeas, drained and rinsed – or 1 ½ cup of cooked chickpeas
• ½ cup water
• ½ cup black olives, thinly sliced
• 5 big sun-dried tomatoes, rehydrated and finely chopped
• ½ cup fresh basil, finely chopped
• 1 Tbsp lemon juice
• Sea salt and pepper to taste

TO SERVE:

• Slice of sourdough bread
• More fresh basil

Instructions

• In a large skillet, heat olive oil over medium heat.
• Add onions and sauté for about 5 minutes.
• Add garlic, thyme, rosemary and chili flakes and cook for 2 minutes, always stirring to keep the herbs from burning.
• Stir in the tomatoes, chickpeas, water, olives, sun-dried tomatoes and a big pinch of sea salt. Stir to combine and bring the mixture to a boil. Lower the heat to medium-low and simmer for 10 – 15 minutes. Stirring occasionally to prevent it from burning.
• Turn off the heat and add the basil and lemon juice. Stir to combine.
• Season with salt and pepper.
• Serve with more basil and a slice of sourdough.
• Enjoy this hearty meal!

Video

The post Easy Chickpea, Tomato & Olive Stew appeared first on Monday Dreams.

This crowd-pleasing soup is loaded with filling, delicious, fiber-rich plants like leeks, celery, potatoes, garlic and peas. It’s packed with health benefits, and it will keep you full for hours.

If you try this comforting soup, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

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Creamy Potato, Pea and Corn Soup

This hearty vegan soup is simple, healthy and so filling. The perfect bowl of comfort food to brighten up your day.

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 5

Ingredients

• 2 Tbsp olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 2 medium/big leeks, sliced
• 2 celery stalks, finely chopped
• 2 tsp fresh thyme leaves, tightly packed
• 1 tsp chili flakes – omit if you don’t like spicy food
• ¼ tsp ground nutmeg
• 2 pounds or 900 grams of potatoes, peeled and chopped into bite-size pieces
• 6 cups of vegetable broth or water
• 1 cup frozen peas, thawed
• 1 cup frozen corn, thawed
• 2 Tbsp nutritional yeast
• 1 Tbsp white wine vinegar
• 1 ½ tsp sea salt

TO SERVE:

• 5 slices of toasted sourdough bread
• Chopped green onions, parsley or your favorite fresh herbs
• More chili flakes

Instructions

• Heat olive oil in a large pot over medium heat.
• Add onions and sauté for 4 minutes, until translucent.
• Add garlic cloves, leeks and celery stalks and cook for 4 more minutes.
• Add thyme, chili flakes and nutmeg and sauté for another 2 minutes.
• Add potatoes, vegetable broth (or water) and 1 tsp of sea salt. Bring to a boil, then lower the heat and simmer for 15 minutes or until the potatoes are tender.
• Transfer 4 cups of chunky soup to a high-speed blender and blend until smooth and creamy. Pour the creamy mixture back into the pot and stir.
• Add peas, corn, nutritional yeast, white wine vinegar and the remaining ½ tsp (or more) of sea salt (if you think it needs it). Taste and adjust seasonings.
• Serve with your favorite fresh herbs and a nice slice of crusty sourdough.
• Enjoy this cozy soup!

The post Creamy Potato, Pea and Corn Soup appeared first on Monday Dreams.

This comforting Sweet Potato, Coconut and White Bean Soup is so hearty and flavorful.

I love that this vegan soup is loaded with filling, delicious, fiber-rich plants; it’s jam-packed with health benefits and it will keep you full for hours. I always enjoy a sweet potato – coconut combo, and white beans were just a wonderful, protein-rich addition. I also added some great-tasting spices and a splash of lemon juice and the result is so damn tasty!

Wanna get cozy with a healthy bowl of soup?! If you try it, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

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Sweet Potato, Coconut and White Bean Soup

Vegan, fiber-rich, loaded with nutrients and oh-so-dreamy Sweet Potato, Coconut and White Bean Soup. So tasty even your non-vegan friends are going to love this hearty, luscious soup.

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Servings 5

Ingredients

• 2 Tbsp olive oil
• 1 medium red onion, chopped
• 3 garlic cloves, minced
• 1 Tbsp grated ginger
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp chili flakes
• 2 medium sweet potatoes, chopped into bite-size pieces
• 1 big carrot, thinly sliced
• 1 15 oz can of chopped tomatoes
• 2 cups water or vegetable broth
• 1 can of full-fat coconut milk
• 1 tsp sea salt
• 1 15 oz can of white beans, drained and rinsed – or 1 ½ cup of cooked white beans
• 1 Tbsp lemon juice

TO SERVE:

• 5 slices of toasted sourdough bread
• Chopped parsley
• More lemon juice

Instructions

• Heat olive oil in a large pot over medium heat.
• Add onions and sauté for 5 minutes, until translucent.
• Add garlic and ginger and cook for 2 more minutes.
• Add paprika, coriander and chili flakes and sauté for another minute.
• Add sweet potatoes and carrot and stir until the vegetables are well coated in the oil and spices.
• Add tomatoes, water (or vegetable broth), coconut milk and sea salt. Bring to a boil and lower the heat. Simmer, for 15 – 20 minutes, until the vegetables are tender.
• Transfer 2 - 3 cups of chunky soup to a high-speed blender and blend until smooth and creamy. Pour the creamy mixture back into the pot and stir.
• Add white beans and cook for 3 more minutes.
• Remove from the heat and add lemon juice. Stir to combine. Taste and adjust seasonings.
• Serve with chopped parsley and a nice slice of crusty sourdough.
• Enjoy this cozy soup!

The post Sweet Potato, Coconut and White Bean Soup appeared first on Monday Dreams.

The broth is infused with ginger, shiitake and brown rice miso, it’s INCREDIBLY DELICIOUS AND PACKED WITH UMAMI FLAVOR. You can add pretty much anything to this soup and it will taste amazing, but I will share my suggestions below. Of course, noodles are a must. And I love adding tofu. But you can pick your favorite vegetables/protein or use whatever you have in the fridge right now.

This soup is wholesome, nutritious and full of the good stuff, but it’s so comforting, satisfying and tasty at the same time you’ll go back for seconds. And trust me, everyone will FALL IN LOVE WITH THIS SECRETLY HEALTHY MEAL.

Feel like getting cozy with a bowl of noodle soup?! Then you’ll love this Vegan Ginger-Miso Noodle Soup. If you try it, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

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Vegan Ginger-Miso Noodle Soup

Wholesome, customizable, and oh-so-delicious Vegan Ginger Miso Noodle Soup. Super tasty and so full of goodness! A hearty and cozy crowd-pleasing meal.

Cook Time 40 minutes minutes

Servings 4

Ingredients

GINGER-MISO BROTH:

• 1 Tbsp olive oil
• 1 medium onion, roughly chopped
• 3 garlic cloves, roughly chopped
• 1 Tbsp grated ginger – tightly packed
• 1 tsp chili flakes – omit if you don’t like spicy food
• ½ cup dried shiitake mushrooms
• 8 cups water
• ¼ cup soy sauce
• 2 Tbsp brown rice miso
• 1 Tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp sea salt

CRISPY TOFU:

• 9 oz or 250 gr firm tofu
• 1 Tbsp potato starch – can sub cornstarch
• Drizzle of olive oil to grease the pan

TO SERVE:

• 5.5 oz or 160 gr brown rice noodles or noodles of choice, cooked according to package directions
• 1 cup broccoli florets, steamed until tender
• 2 medium carrots, julienned
• ½ cup corn
• 2 medium green onions sliced
• 3 tsp sesame seeds
• Your favorite fresh herbs

Instructions

• BROTH:
• Heat olive oil in a large pot over medium heat.
• Add onion and a big pinch of salt and sauté, stirring often, for 5 - 8 minutes.
• Add garlic, ginger and chili flakes and cook for 2 more minutes. If the vegetables start to stick to the bottom of the pan, don’t worry, you’ll deal with that in a second, just keep stirring.
• Add shiitake, water and soy sauce. Scrape the bottom of the pan with your wooden spoon to get all those sticky bits up. So much flavor there!
• Bring to a boil, then lower the heat and simmer for at least 40 minutes. While the broth is simmering prepare the tofu and toppings (instructions below).
• Add brown rice miso, rice vinegar, sesame oil and sea salt. Taste the broth and adjust seasoning.
• Remove from the heat and strain the broth. Reserve the mushrooms for serving, discard the rest (ginger, onion, garlic).
• CRISPY TOFU:
• Preheat the oven to 350 F / 180 C.
• Drain the tofu and pat it dry with paper towels to remove excess moisture. Cut into bite-size cubes, sprinkle with starch and toss until the tofu is evenly coated.
• Grease a baking pan with a little olive oil.
• Place tofu on the baking pan and bake for 15 minutes, flip and bake for another 10 – 15 minutes. It should be golden and crispy.
• Alternatively, you could omit these steps (coating it in starch and baking it) and add the tofu cubes directly to the serving bowls, it will be soft, but it will soak up so much flavor from the broth.
• TO SERVE:
• Divide cooked brown rice noodles between four bowls, top with strained broth, tofu, reserved shiitake mushrooms, steamed broccoli florets, carrots, corn, green onions, sesame seeds and your favorite herbs.
• Enjoy this comforting meal!
• You can store the strained broth (not the toppings) in the fridge for up to a week or in the freezer for a couple of months.

The post Vegan Ginger-Miso Noodle Soup appeared first on Monday Dreams.

This version of the classic Italian dish has so many wonderful vegetables it’s as healthy as it is delicious! It’s perfect for winter days, but I also love having minestrone soup on a cold summer night. It’s so versatile you can use whatever veggies are in season, I used carrots, zucchini, potato, celery, leek and spinach (SO GOOD!) but feel free to use what you have on hand. Minestrone is great for using up leftover vegetables, so this recipe is ideal for ‘clean out the fridge day’.

This Italian soup is easy, fuss-free and budget-friendly. It’s loaded with plants, whole grains, legumes and SO MUCH FLAVOR. And if you use whole grain pasta, minestrone soup is a perfectly balanced plant-based meal. And trust me, a big bowl of this comforting soup will make your day!

Feel like getting cozy with a bowl of soup?! Then you’ll love this Vegan Minestrone Soup. If you try it, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

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Vegan Minestrone Soup

Nutritious and oh-so-delicious Vegan Minestrone Soup. Super tasty and full of the good stuff! A hearty and cozy crowd-pleasing meal.

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 6

Ingredients

• 2 Tbsp olive oil
• 1 small onion, chopped
• 1 leek, chopped
• 1 celery rib, finely chopped
• 2 medium carrots, thinly sliced
• 1 medium/big potato, chopped into bite-size pieces
• 3 garlic cloves, minced
• 1 medium zucchini, chopped into bite-size pieces
• 1 tsp dried basil
• ½ tsp dried thyme
• ½ tsp dried oregano
• ½ tsp chili flakes
• 1 14 oz can diced tomatoes
• 6 cup vegetable broth
• 2 bay leaves
• 1 tsp sea salt
• 1 ½ cup whole-wheat pasta – I used orecchiette
• 1 14 oz can of white beans, drained and rinsed – or 1 ½ cup of cooked white beans
• ½ cup frozen peas, thawed
• 3 cup spinach
• Lemon juice
• Freshly ground black pepper to taste
• Your favorite fresh herbs

Instructions

• Heat olive oil in a large pot over medium heat.
• Add onion, leek, celery, carrots, potato and a big pinch of salt and sauté, stirring often, for 5 - 8 minutes. Onions should be translucent by now.
• Add garlic, zucchini and herbs (basil, thyme, oregano and chili flakes) and cook for 2 more minutes. If the vegetables start to stick to the bottom of the pan, don’t worry, you’ll deal with that in a second, just keep stirring.
• Add tomatoes, broth, bay leaves and salt. Scrape the bottom of the pan with your wooden spoon to get all those sticky bits up. So much flavor there!
• Bring to a boil, then lower the heat and simmer for 15 minutes.
• Add pasta, beans and peas and cook for another 15 – 20 minutes or until the pasta and the veggies are tender and delicious.
• Add spinach and cook for another minute.
• Remove bay leaves, taste and adjust seasoning. I added more salt.
• Serve with a good squeeze of lemon, freshly ground black pepper and fresh herbs.
• Enjoy!

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Where I live, lentil stew is one of the most popular comfort foods during the winter, of course, it’s made with bacon, sausages or some type of meat. Well, this is the yummy vegan version, and it tastes just as good. No, it does not taste like meat, that was never my intention, but all the different vegetables and spices give this plant-based stew a beautiful depth of flavor. It’s delicious, easy and super nourishing.

We all know vegetables are good for you, but did you know lentils are also a nutritional powerhouse?! High in plant-based protein, high in fiber, high in minerals and polyphenols. Lentils are good your heart, your digestive system, your blood sugar levels, your weight and your immune system. Want to know more? Check out this link.

This soup is as healthy as it is delicious! Easy, fuss-free and, yes, cheap; made with simple, wholesome ingredients and loaded with plants, legumes, and SO MUCH FLAVOR. The perfect balanced meal. It’s warm, filling and comforting, like a hug in a bowl. A really delicious hug!

Feel like getting cozy with a beautiful bowl of soup?! Then you’ll love this simple stew. If you try it, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

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Veggie-Packed Lentil Stew

Vegan, gluten-free, protein-rich, fiber-rich, loaded with nutrients and oh-so-delicious Lentil Stew. A hearty and warming crowd-pleasing meal.

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 5

Ingredients

• 1 Tbsp olive oil
• 1 small onion, chopped
• 2 big garlic cloves, minced
• 1 leek, chopped
• ¼ tsp chili flakes
• ¼ tsp ground coriander
• ¼ tsp ground cumin
• ¼ tsp smoked paprika
• 3 small carrots, thinly sliced
• 2 small potatoes, chopped
• 1 14 oz can of diced tomatoes
• 1 bay leaf
• 3 cups vegetable broth - can sub water
• 1 cup lentils, soaked overnight or for at least 8 hours - drained and rinsed*
• 1 - 1½ tsp sea salt
• ¼ cup frozen peas, thawed
• Freshly ground pepper to taste

Instructions

• Heat olive oil in a large pot over medium heat.
• Add onions and sauté for 5 minutes, until translucent.
• Add garlic and leek and cook for 2 more minutes.
• Add spices, carrots and potatoes and sauté for another minute.
• Add tomatoes, bay leaf, broth, lentils and sea salt. Bring to a boil and lower the heat. Simmer for 15- 20 minutes, until the lentils and vegetables are tender.
• Remove bay leaf, add peas and cook for another 2 minutes. Taste and adjust seasoning.
• Serve with freshly ground pepper.
• Enjoy this warming stew!

Notes

* Soaking lentils overnight makes them a whole lot healthier. They’ll also cook faster. I always recommend soaking lentils before cooking them, but if you skip this step, know they’ll take a few extra minutes to cook.

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