vegan – plant based – gluten free
Feeling a bit under the weather? Say bye bye to age-old chicken noodle soup! This plant-based, nutrient-rich lemony white bean soup can’t be beat. It is the perfect blend of healing ingredients and cozy flavors to have you feeling better in no time! Sick or not, this delicious and nutritious dish is perfect for anyone looking for a healthy, hearty meal that’s sure to satisfy.
Continue reading “Lemony White Bean Soup”
This vegan sweet potato casserole is a fabulous addition to any Thanksgiving spread. It is easy to make with just 8 vegan, gluten-free ingredients, and will delight your entire table of guests, despite their dietary preferences.
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This rich and creamy vegan butternut squash corn soup is the perfect cozy recipe for fall. It will instantly become one of your staple recipes because is easy to make and uses familiar ingredients like frozen corn, fresh butternut squash, and hearty white beans. This combination results in a melt in your mouth texture that will nourish your body and warm you up on a chilly day.
Continue reading “Butternut Squash Corn Soup”
Straight out of my book, The Clean Vegan Cookbook, comes this delicious recipe for Dark Chocolate Coconut Macaroons. The 60 recipes in my cookbook are all totally exclusive, and won’t be released until January 10th, 2023, but I’m letting you in on these early. You’re definitely going to want to make them for the holidays. I have made these for friends, family and colleagues and they are loved far and wide.
Continue reading “Dark Chocolate Coconut Macaroons”
Summer may be over, but it’s never too late to make this easy vegan roasted tomato soup. My simple slow-roasted technique concentrates and deepens the flavor of your tomatoes, making this the best tomato soup recipe for any time of year (even if it’s not peak tomato season). The end result is a cozy and crave-worthy tomato basil soup that is full of rich, sweet and savory umami flavor, and it only takes 10 ingredients to make!
Most importantly, roast your tomatoes, specifically slow-roast. This technique is a must for me when making fresh tomato soup. It cooks the tomatoes at a lower temperature for a longer time, and therefor concentrates the flavor of the tomatoes bringing out a deep, vibrant richness and peak levels of umami. If you’re not familiar with the term umami, it means “essence of deliciousness” in Japanese, and this soup is just that. Umami flavors are often described as brothy, meaty, or savory, and they tend to make you salivate. For example, sun-dried tomatoes, sautéed mushrooms, soy sauce and many meat-based recipes. Even though this creamy roasted tomato soup is totally vegan, it packs the umami flavor that meat-eaters crave.
Once your tomatoes, garlic, and onion are roasted, the rest of the recipe is a breeze! After roasting, you simply add to a blender and puree with the following ingredients:
Call me classic, but the absolute best pairing for tomato soup is a hot and toasty grilled cheese – a gluten-free vegan grilled cheese that is. The bread and cheese are the perfect carriers for dunking into the flavorful soup, and it turns this light but cozy soup into a full meal. Whether or not I’m serving with grilled cheese, some of my favorite tomato basil soup toppings I love to add are:
If you tried this soup, let me know what you think by leaving a rating and comment below! Additionally, if you loved this recipe, be sure to check out my other vegan soup recipes:
Caribbean red beans and rice is a popular dish far and wide, and for good reason! Not only is it bursting with flavor, it is also affordable, nutrient-rich and a great source of complete plant protein. It is also naturally gluten free and vegan and very easy to make!
Traditionally, this recipe would be made with dry beans, but I’ve created this super fast, super easy, no-pressure-cooker-needed version to make this recipe super accessible to everyone!
Heck yes! Beans and rice are a match made in heaven – a SUPER meal. It is incredibly nutritious as it packs 12g of complete plant protein in every serving, is rich with vitamins and minerals, and high in fiber which helps improve digestion. Couple it with some massaged kale and you are giving your body all the nutrients it needs!
Plus, one of my favorite simple tips to look and feel your absolute best is to fill half of your plate with fresh greens. This can be any green you love: massaged kale, shredded iceberg, chopped romaine, spring greens, arugula, and more! Why is this such a great tip?
This technique of filling half your plate with greens can be done with just about any recipe, but for more ideas check out my Creamy Lentil Curry with Roasted Butternut Squash or this Green Goddess Bowl. I also love coupling fresh greens with pasta in the same bowl – so delicious! If you make this recipe I would love to hear what you think in the comments below!
It’s fall y’all, and these cinnamon apple crumble bars are the PERFECT way to kick off this cozy and delicious season. This recipe is easy to make and is totally gluten-free, vegan and refined sugar-free.
The cinnamon spice and tender apples fully embody all that is fall, and will fill your home with the most pleasant, warm aroma. I love to enjoy these bars chilled right out of the fridge alongside a hot cup of coffee, and my husband loves them reheated with a scoop of creamy vanilla oat milk ice cream. That’s right – these bars are healthy enough to be breakfast or an afternoon treat, but delicious enough to be the most satisfying dessert.
These delicious bars come together with just one sauce pan, one metal making pan, and a few plant-based ingredients. To get started, you will need:
YES! This is my staple crumble bar recipe and the cinnamon apple layer can be replaced with any fruit filling of your choice. I love to use a high-quality raspberry jam, or make a filling from scratch with blueberries, peaches, or blackberries.
I am absolutely thrilled to announce that my very first cookbook, The Clean Vegan Cookbook, is coming out January 10th, 2023 and is now available for pre-order! This book is a must-have plant-based cookbook for your kitchen – a collection of 60 of my most favorite healthy and delicious plant-based recipes. I have spent the past year testing and developing these BRAND new recipes and writing this book with Page Street Publishing of Macmillan, and I cannot wait for you to try them. I am a firm believer that food should be fun, and this book is just that. Joyful recipes that are sure to have you smiling ear to ear with tastiness in every bite.
I have designed this book to answer all of the questions I wish I had answers to when I first went vegan. It will help you simplify clean vegan eating and find meals you enjoy no matter what type of cuisine you are craving. My hope is for you to find joy and pleasure in realizing that clean and healthy vegan eating should never feel restrictive or limited, but instead crave-worthy and satisfying.
This book is organized by meal type to make your meal planning for the week easier than ever, so that you can quickly find a delicious recipe for a balanced breakfast, a nourishing main, a superfood soup, a glowing bowl of greens or a sinless sweet and healthy treat. Each recipe will have you exclaiming, “Wait, that’s vegan and healthy?” (Trust me – my husband Clinton says it all the time!) I hope that with every bite of these recipes, you and your loved ones will experience that excitement while also feeling the benefits of these clean vegan recipes.
The Clean Vegan Cookbook also provides a complete guide to plant-based eating covering all of the essentials that you need to have a diverse and well-rounded diet and explain simple ways to skip the junk and processed food that often gets looped into to vegan eating. Whether you’re new to the plant-based life, a seasoned pro, or someone who is just looking to incorporate plant-based meals occasionally, this book was designed to please those far and wide and satisfy every craving.
The Clean Vegan Cookbook is now available for pre-order on Amazon as well as many other retailers you can view here. I can’t wait for you to get your hands on the hard copy. While waiting for it to arrive to your door, I hope you will enjoy checking out some photos and highlights from the book below!
Once you have your hard copy in hand, you will want to head straight to the Complete Vegan Staples Guide and Plant Based Protein 101 sections. These lists are two resources that many of you have been asking me about for years. I have finally created them in one easy-to-navigate guide which kicks off this book. It explains the core ingredients I personally keep in my fridge and pantry at all times, as well as the best complete plant-based protein sources, and most importantly – how to use all of them. It also explains when using oil is an absolute must, and when there are other ways to achieve the same result without.
In the Nourishing Mains section, you will find everything from Asian-inspired dishes like the “Teriyaki Cauliflower” above, to tacos, to flatbreads, grain bowls, and more. Flip to the Balanced Breakfasts for a collection of recipes both sweet and savory, including my go-to smoothie for boosting my energy, digestion, and overall wellbeing. The entire collection of Salads and Sandwiches is anything but boring and includes recipes like my “Fig Jam and Mozzarella Grilled Cheese” and a “Moroccan Carrot Salad” that will surely be in your regular rotation.
The Soup section is as cozy as you can imagine. If for no other reason, pre-order this book now so you can make my “Chicken Tortilla Soup, Hold the Chicken” on the coldest January days – it will warm you right up with every bite. Flip to the final pages for a section on Sinless Sweets, which includes my favorite sweet treats and desserts free of animal ingredients and refined sugar, but full of flavor – the “Chocolate Dipped Pecan Macaroons” are a must, trust me.
Find a complete list of retailers and pre-order The Clean Vegan Cookbook by Jackie Akerberg here.
These tempeh rainbow veggie wraps are just as delicious, and just as healthy as they are beautiful! They are fun for the whole family to make and will delight your tastebuds with flavors of sesame, ginger, and lime. Because these wraps are naturally gluten free and vegan, they are a great option to serve for any dietary preferences! They can be enjoyed as an appetizer or even shine as the main course.
These wraps start out with a large collard leaf for the base! If you aren’t a fan of collard, this recipe is sure to turn you into one. If you can’t find collard leaves, you can also use rice paper wraps for an equally delicious result!
These wraps would go well with a variety of sauces, including sweet chili sauce, peanut sauce, soy sauce, or sriracha, but my favorite way to enjoy them is with this delicious Sesame Miso Ginger Sauce. To make the sauce, you will need just a few simple ingredients:
If you love these wraps, be sure to check out my Rainbow Wraps with Peanut Sauce.
This spicy noodle soup is gluten free, vegan, and ready in less than 30 minutes. Not only does it come together quickly, it is also very easy to make, even with the homemade broth. The shelf-stable silken tofu is ready to use right out of its box. The asian-inspired flavors of the soup are bold and warming with garlic, ginger, and miso and the mushrooms add an abundance of umami flavor. Each bowl is a wholesome vegan meal with a good source of complete protein from the Mori-Nu Silken Tofu Extra Firm.
Mori-Nu Silken Tofu is smooth and creamy. Unlike cotton/momen tofu, which is usually known as “regular” tofu, it touts a uniform silken consistency. The main difference between Mori-Nu Silken Tofu and other tofu is the way it is made. This silken tofu forms inside its box with no preservatives, resulting in a velvety texture. It is fabulous in recipes like dressings, sauces, desserts, dips, smoothies, appetizers, and this delightful noodle soup.
If you enjoyed this soup, be sure to check out this 15 Min Miso Dumpling Soup from my fellow foodie Allie!
