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”
Butternut Squash Corn Soup
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”
Dark Chocolate Coconut Macaroons
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”
Vegan Roasted Tomato Soup
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!
How can I make my tomato soup recipe taste better?
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.
How to make vegan roasted tomato soup
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:
What can I serve with tomato soup?
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:
- 5 lbs ripe roma tomatoes (about 15-20 tomatoes)
- 1 large red onion, peeled and quartered
- 1 bulb garlic, top 1/4 of bulb sliced off to expose the the cloves
- 1 tbsp avocado oil
- generous amount of salt and pepper
- 1 tbsp coconut sugar (optional, for added caramelization)
- 1-2 cups water or vegetable broth (adjust for desired thickness)
- 1 handful fresh basil leaves
- 2 tbsp balsamic vinegar
- 1/3 cup canned coconut cream or cashew cream
- 1/4 cup nutritional yeast
- 1 tbsp white miso paste (optional, for added cheesy taste)
- 1/2 cup plain, unsweetened vegan greek yogurt, for serving
- Preheat your oven to 275 degrees and line a large metal baking sheet with foil.
- Place the tomatoes, onion and full garlic bulb on the foil-lined pan and drizzle with avocado oil. Sprinkle with a generous amount of salt and pepper and coconut sugar. Use your hands to coat the ingredients with the oil and seasonings and arrange the tomatoes cut-side up. Transfer to your pre-heated oven and set a timer for 3 hours.
- After 3 hours have passed, check your tomatoes. They should be darker in color, and beginning to shrivel a bit with a very juicy texture in the middle. Oven times may vary, so you may need to roast for an additional 30-45 minutes.
- Remove the baking sheet from the oven and let cool for 5 minutes. Once it is comfortable to touch, turn the garlic bulb upside down and squeeze out all of the tender, roasted-garlic goodness directly into a high-speed blender. Loosen the edges of the foil, and carefully pour the roasted tomatoes and onions into the blender as well.
- Add the remaining ingredients, and blend on high until smooth and creamy, adding additional salt and pepper if desired.
- Serve hot, topped with additional fresh basil and a dollop of plain, unsweetened vegan greek yogurt.
Caribbean Red Beans and Turmeric Rice
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!
Is Caribbean Red Beans & Rice healthy?
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?
- Greens are extremely filling but have a low caloric density
- They add a delicious brightness and contrast in texture
- They lighten up any meal by cutting your carbs in half
- They improve digestion and reduce bloating
- They are incredibly nutrient-rich and full of antioxidants
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!
- 1 tsp olive oil, vegetable broth, or water for cooking
- 2 cloves garlic, minced
- 2" piece fresh ginger, minced
- 1 tsp cumin seed
- 1 tsp ground turmeric
- 1/2 tsp salt
- 1 cup white rice
- 1 3/4 cup water
- 2 limes, zested and juiced
- 2 small carrots, finely shredded
- 1 medium english cucumber, finely chopped
- 1/4 cup unsweetened shredded coconut
- 1/2 cup dried cranberries
- 1/4 cup sliced almonds
- 1/2 cup cilantro leaves, chopped
Caribbean Red Beans
- 14 oz canned red kidney beans
- 1 tsp jerk seasoning
- 1 tsp coconut aminos or gluten free soy sauce
- 1 bunch lacinato kale, stems removed, finely chopped
- 1 lemon, juiced
- 1 tsp cold pressed olive oil
- Add oil or water to a medium sauce pan and add garlic, ginger, cumin, and turmeric. Sauté 2 min until fragrant. Add in rice and stir to combine. Pour in water, lime zest, and lime juice and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
- Meanwhile, add the beans to a small saucepan with jerk seasoning and aminos. Bring to a gentle simmer and cook for 4-5 minutes until heated through.
- Prepare your kale by adding it to a large mixing bowl and drizzling with lemon juice and olive oil. Use your hands to massage the kale for 15-30 seconds until tender. Divide between 4 serving bowls.
- Once the rice is ready, stir in the carrot, cucumber, coconut, cranberries, almonds, and cilantro. Cook for another 2 minutes until heated through and carrots have softened.
- Top kale with rice and beans. Garnish with additional cilantro and hot sauce if desired.
Apple Crumble Bars – Vegan & Gluten Free
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.
What do I need to make these Apple Crumble Bars?
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:
- Vegan Butter: Make sure to use sticks, not the spreadable kind.
- Coconut Sugar: Any granulate sugar will work, but I love using this unrefined option.
- Maple Syrup: Look for a high-quality, grade A pure maple syrup
- Vanilla Extract
- Flour: 1:1 Gluten Free All purpose is used in the recipe below, but regular all purpose or oat flour would also work.
- Gluten Free Old Fashioned or Rolled Oats: Not quick or instant oats 🙂
- Apples: Honey Crisp apples are delicious in this recipe, but pink lady or gala would work great too.
- Lemon Juice
- Arrowroot Powder: Cornstarch or tapioca flour would also work in this recipe.
Can I make other crumble bar flavors with the same recipe?
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.
- 1 Medium Saucepan
- 1 9" x 13" metal baking pan
- 1 large mixing bowl
- 1 cup vegan butter, melted
- 3/4 cup coconut sugar, divided
- 3/4 cup grade A maple syrup
- 1 tbsp vanilla extract
- 2 1/4 cups 1:1 gluten free all purpose flour
- 1 1/2 cups gluten free rolled oats
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/3 cup chopped pecans
- 4 apples, peeled, cored, and chopped
- 1 tbsp vegan butter
- 1/3 cup coconut sugar
- 1 tsp lemon juice
- 1 tsp cinnamon
- pinch of salt
- 2 tsp arrowroot powder mixed with 2 tsp water
- Preheat oven to 350 and lightly spray a 9" x 13" metal baking pan with oil.
- Add the butter, coconut sugar, maple syrup, and vanilla extract to a large mixing bowl and use a fork or hand mixer to combine. Especially with the melted butter, this is totally a recipe you can mix by hand, but feel free to use an electric mixer if you feel so inclined!
- Add in the flour, oats, cinnamon and salt. Use your fork to mix and combine. If the dough is too wet, add additional flour 1 tbsp at a time. It should hold together but be a bit crumbly.
- Set aside 1 1/2 cups of dough. Press remaining dough into the bottom of your prepared baking dish. Use freshly washed hands or a rubber spatula to smooth into an even layer. Transfer to the preheated oven and bake for 10 minutes.
- While the crust is baking, add the apples, butter, sugar, lemon juice, cinnamon and salt to a medium saucepan over medium low heat. Stirring frequently, cook for 5-10 minutes until apples are tender and juicy. Create a slurry by mixing the arrowroot powder with water and slowly stirring into the apple mixture until it has thickened.
- Remove the crust from the oven and pour the cinnamon apples on top, using a rubber spatula to spread into an even layer. Use your hands to crumble the remaining dough on top of the apples, and sprinkle with pecans. Return to the oven and bake for 18-20 more minutes until the top is lightly golden.
- Let cool for at least 10 minutes before slicing. These bars can be enjoyed warm or cool. Store in an air-tight container in the fridge for up to 7 days.
The Clean Vegan Cookbook – PRE-ORDER NOW!
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.
The Clean Vegan Cookbook
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!
What to Expect From The Clean Vegan Cookbook
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.
Rainbow Veggie Wraps
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.
What do I need to make these wraps?
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!
- Collard Leaves – Look for large collard leaves that are bigger than yo’ face. Try to find leaves that are 8-10″ long with few tears/holes/blemishes.
- Red Cabbage
- Red Pepper
- Noodles – You can use rice noodles, vermicelli noodles, heart of palm noodles, or shirataki noodles
What type of sauce goes well with these Rainbow Veggie Wraps?
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:
- Tahini – make sure to select a variety of tahini that is runny and not too bitter. I tend to find the roasted varieties of tahini are sweeter and more mild than the raw varieties.
- Maple Syrup
- Rice Vinegar
- Miso Paste
- Lime Juice
- Soy Sauce or Tamari
- Chili Garlic Sauce
- Sesame Seeds
If you love these wraps, be sure to check out my Rainbow Wraps with Peanut Sauce.
- 8 large collard green leaves
- 1 avocado, thinly sliced
- 1 yellow mango, thinly sliced
- 1/2 english cucumber, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup red cabbage, thinly sliced
- 2 cups romaine lettuce, coarsely chopped
- 1 cup cilantro, chopped
- 8 oz Miso Ginger Tempeh (can sub for regular tempeh, if desired. Simply slice and marinate in 1/4 cup soy sauce, 1 tbsp miso paste, and 1 tbsp grated ginger for 20 minutes)
- 4 oz noodles of choice, cooked and cooled I like to use vermicelli, soba, heart of palm, or shirataki noodles
Sesame Ginger Miso Sauce
- 3 tbsp tahini make sure to select a runny tahini that is not bitter
- 2 tbsp maple syrup
- 2 tbsp rice vinegar
- 1 tbsp white miso paste
- 1 tbsp ginger, peeled
- 1 lime, juiced
- 1 tbsp soy sauce, tamari, or coconut aminos
- 1 tbsp chili garlic sauce
- 2 tbsp water
- 1 tbsp sesame seeds
- Cut broad stems off base of the collard leaves. Bring a large shallow pot of water to a boil. Submerge each leaf into the boiling water for 10-15 seconds until they turn a vibrant shade of green and then use tongs to transfer immediately to an ice bath. Set aside to dry.
- Lay one leaf at a time on a clean, dry surface with spine parallel to you. Layer the toppings in the middle in the order listed. Fold in the sides and roll tightly away from you keeping the seam side down. Repeat. Slice in half with a sharp knife if desired.
- Make the dipping sauce by adding all ingredients except the sesame seeds to a high speed blender and blending until smooth and creamy. Stir in the sesame seeds and season to taste.
- Serve the wraps chilled with dipping sauce! Can be stored in air tight containers for up to 5 days for easy lunches!
Spicy Noodle Soup with Silken Tofu
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.
What is the Difference Between Mori-Nu Silken Tofu and Regular Tofu?
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.
Tips For Making this Spicy Noodle Soup and Handling Silken Tofu
- Make sure to add every ingredient! Since we are making a quick broth from scratch, each ingredient is responsible for adding a different layer of complexity in the flavor.
- Add your noodles to the soup immediately prior to serving, otherwise they will get mushy!
- Make sure to mix your miso paste with water before adding to the broth to prevent any chunks.
- Carefully cut the packaging of your Mori-Nu Silken Tofu and turn upside down on top of a cutting board to let it gently slide out of the box. Use a sharp knife to first cut in half lengthwise, and then make 1″ cubes.
- Optional add-ins: Sesame seeds, cilantro, extra chili sauce, edamame.
What You Need to Make this Spicy Noodle Soup:
- Mori-Nu Silken Tofu Extra-Firm
- Filtered Water
- Rice Vinegar
- Maple Syrup
- White Miso Paste
- Cremini or Button Mushrooms
- Rice Noodles
- Dried Chilis
- Green Onions
- Salt and Pepper
- Sesame Oil
- Chili Garlic Sauce or Sriracha
If you enjoyed this soup, be sure to check out this 15 Min Miso Dumpling Soup from my fellow foodie Allie!
- 12.3 oz Mori-Nu silken tofu extra-firm, cubed
- 1 tbsp sesame oil
- 1 large yellow onion, diced
- 5 cloves garlic, minced
- 3" piece ginger, minced
- 10 cups filtered water
- 1/3 cup tamari
- 1/4 cup rice vinegar
- 1 tbsp white miso paste, mixed with 1 tbsp warm water
- 1/4 cup chili garlic sauce or sriracha
- 2 tbsp maple syrup
- 1/2 tsp salt and black pepper
- 8 oz rice noodles
- 12 oz cremini or button mushrooms, thinly sliced
- 4-5 dried red chilis (optional)
- 2 green onions chopped
- Place a large dutch oven or pot over medium heat. Add sesame oil and swirl to coat. Add in the onion and cook for 3-4 minutes until translucent. Add in ginger and garlic, stirring until fragrant.
- Pour in water, tamari, rice vinegar, miso paste mixture, chili garlic sauce, maple syrup, salt and pepper, and bring to a boil. Reduce heat to medium low and simmer for 10 minutes.
- Meanwhile, cook noodles to al dente according to package instructions in a separate pot. Drain and set aside.
- After 10 minutes of simmering, add the mushrooms and optional dried chilis to the broth. Simmer gently for an additional 5 minutes until mushrooms are tender. Gently stir in tofu cubes.
- To serve, place noodles in large serving bowls and ladle the soup over the noodles. Top with fresh green onions.