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Easy but elevated vegan eats

Vegan Cookie Dough Bars

Vegan Cookie Dough Bars

Healthy yet incredibly decadent, these Vegan Cookie Dough Bars are made with chickpeas, oats, maple syrup and chocolate.

If you’re looking for a dessert that does not taste healthy but totally is, these Vegan Cookie Dough Bars are perfect! These bars have a soft cookie dough base that is so satisfying, and a thin crispy layer of chocolate for the perfect crunch.

Best of all, my Vegan Cookie Dough Bars are made with clean ingredients, are gluten-free and even contain plenty of protein. The cookie dough base contains chickpeas and absolutely no flour. It’s also sweetened with maple syrup rather than refined sugar. The results are a super yummy dessert that doesn’t make you feel sluggish or heavy afterwards. These dessert bars actually give you energy!

Why to Use Chickpeas in Desserts

You might find it hard to believe but chickpeas are actually a great substitute for flour in many dessert recipes. One of the main pros of using chickpeas in baking is they are filled with nutrients! They are full of protein, fiber, folic acid and manganese, making them a nutritional powerhouse. They’re also a naturally gluten-free flour replacement, perfect for those with a gluten intolerance.

Plus, chickpeas are ideal for creating low-glycemic desserts for people who have diabetes or simply want a healthier option. The fiber content in chickpeas helps stabilize blood sugar and can also lower cholesterol.

Most importantly, chickpeas actually taste good in baking! In my Vegan Cookie Dough Bars the chickpeas take on the sweet flavours perfectly and give a soft slightly chewy texture to the cookie dough base.

Vegan Cookie Dough Bars

Ingredients in This Recipe

Vegan Cookie Dough
  • Chickpeas
  • Vanilla extract
  • Baking soda
  • Peanut butter (or nut/seed butter of choice)
  • Coconut oil
  • Maple syrup
  • Rolled or quick oats
  • Vegan chocolate chips (semi sweet and/or white chocolate)
Chocolate Coating

How to Make This Recipe

Vegan Cookie Dough
  1. Add all cookie dough ingredients to a food processor (or blend with a hand blender) until very smooth. 
  1. Stir in the chocolate chips.
  1. Spread the cookie dough into a parchment paper lined 9 X 13 inch pan. Chill in the refrigerator for 3-4 hours.
Chocolate Coating
  1. Add a couple inches of water to a pot and place a heat resistant bowl on top so it is resting on the edges of the pot, but not touching the water. Heat water on low. Put coconut oil and chopped chocolate or chocolate chips in the bowl, stir often until fully melted.
  1. Pour the melted chocolate over the pan of chilled cookie dough and spread it evenly. Chill the bars once more for 3-4 hours.
  1. Remove chilled bars from the refrigerator and slice into 8 long bars. Sprinkle with vegan sprinkles (if desired).
Vegan Cookie Dough Bars

Common Questions

Can I use a different bean other than chickpeas?

Yes! White beans will also work in this recipe.

How do I store these bars?

These store best in the freezer. For optimal freshness I suggest keeping any leftovers in an air-tight container in the freezer and simply thaw before eating.

Vegan Cookie Dough Bars

Vegan Cookie Dough Bars

Healthy yet incredibly decadent, these clean Vegan Cookie Dough Bars are made with chickpeas, oats and chocolate.
Print Recipe Pin Recipe
Prep Time 7 mins
chill time 3 hrs
Total Time 7 mins
Course Dessert
Cuisine Plant-Based
Servings 8 bars

Ingredients
  

Vegan Cookie Dough

  • 1 can chickpeas (250 grams) drained and rinsed
  • 2 tsp vanilla extract
  • 1/4 tsp baking soda
  • 2 Tbsp peanut butter
  • 2 Tbsp coconut oil
  • 1/2 cup maple syrup
  • 1 1/2 cup rolled or quick oats
  • 1/4 cup chocolate chips

Chocolate Coating

  • 1/2 cup chopped semi sweet chocolate pieces or chocolate chips
  • 1 Tbsp coconut oil
  • handful vegan sprinkles optional

Instructions
 

Vegan Cookie Dough

  • Add all cookie dough ingredients to a food processor (or blend with a hand blender) until very smooth. 
  • Stir in the chocolate chips.
  • Spread the cookie dough into a parchment paper lined 9 X 13 inch pan. Chill in the refrigerator for 3-4 hours.

Chocolate Coating

  • Add a couple inches of water to a pot and place a heat resistant bowl on top so it is resting on the edges of the pot, but not touching the water. Heat water on low. Put coconut oil and chopped chocolate or chocolate chips in the bowl, stir often until fully melted.
  • Pour the melted chocolate over the pan of chilled cookie dough and spread it evenly. Chill the bars once more for 3-4 hours.
  • Remove chilled bars from the refrigerator and slice into 8 long bars. Sprinkle with vegan sprinkles (if desired).
Keyword bars, Chickpeas, chocolate, Chocolate Bars, Gluten Free, Healthy dessert, No Bake, Oats

Looking for more vegan dessert recipes? Try my Vanilla & Orange Buttercream Cake!

Vanilla & Orange Buttercream Cake

Shredded Tofu Chicken Sandwich

Shredded Tofu Chicken Sandwich

Shredded tofu flavoured in an easy vegan ‘chicken’ marinade, then tossed in a creamy dressing for a comforting Shredded Tofu Chicken Sandwich.

This super quick and simple to make tofu chicken is a great unprocessed vegan meat option! If you’re tired of buying expensive vegan meat from your grocer, this homemade vegan meat substitute is the perfect place to start.

Best of all, this shredded chicken is made with only tofu and simple pantry ingredients. It’s made without vital wheat gluten (making it much quicker to throw together), and so this vegan chicken contains no gluten.

This wholesome vegan chicken is then tossed in a dairy-free creamy dressing for the perfect Shredded Tofu Chicken Sandwich.

Shredded Tofu Chicken Sandwich

What Kind of Tofu To Use

There are actually various types of tofu, differing in firmness. So, what firmness of tofu is best you may ask? It all depends on the recipe you’re making!

You have to pay attention to the firmness level of tofu that a recipe calls for. Why? The firmness of tofu impacts how much moisture there will be in the recipe, as well as the texture. In order to make tofu taste like chicken or meat in general, it’s all about getting the right texture.

The most common types of tofu are silken, soft, medium, firm, medium firm, and extra firm. Firm and extra firm tofu have an almost meat-like texture, making them a perfect meat substitute when flavoured and seasoned.

For this Shredded Tofu Chicken Sandwich recipe, it’s best to use firm tofu (or extra-firm tofu would work too). Ideally you should use the type of firm tofu not in water, but rather the type that is in the vacuum pack with very minimal moisture.

Shredded Tofu Chicken Sandwich

Ingredients in This Recipe

Shredded Tofu Chicken
  • Block firm tofu, shredded
  • Vegetable broth
  • Miso paste (optional)
  • Olive oil
  • Dried sage
  • Dried thyme
  • Nutmeg
  • Salt
  • Pepper
Dressing
Shredded Tofu Chicken Sandwich
  • Slices of bread (or buns)
  • Iceberg lettuce leaves

How to Make This Recipe

Shredded Tofu Chicken
  1. Drain block of firm tofu and pat dry. Using the large side (not fine) of a cheese grater, grate the entire block of tofu. Set aside.
Firm Tofu Block
Shredded Tofu Chicken Sandwich
  1. Preheat oven to 400 degrees fahrenheit.
  2. Add broth, miso paste (optional), olive oil, herbs, salt and pepper to a large bowl and mix thoroughly. Toss shredded tofu in the mixture.
tofu dressing
Shredded Tofu Chicken Sandwich
  1. Lay to the tofu in one layer on a parchment-lined baking sheet. Bake for 12-15 minutes. Remove and allow to cool.
Shredded Tofu Chicken Sandwich
Dressing
  1. In a large bowl combine vegan mayonnaise, vinegar, mustard, dill, salt and pepper to a small bowl. Mix well. Taste and add further salt and pepper if needed. Mix in the Shredded Tofu Chicken.
  2. Place in the refrigerator to cool for 15-30 minutes (optional but recommended).
Shredded Tofu Chicken Sandwich
Shredded Tofu Chicken Sandwich
  1. Place washed lettuce leaves on one slice of bread. Spoon generous portion of the tofu chicken salad mixture on top. Place more lettuce leaves on top before adding another slice of bread. Serve!
Shredded Tofu Chicken Sandwich

Common Questions

Can I use soft or silken tofu in this recipe?

No. Soft or silken tofu will not work in this recipe. You should use firm or extra firm tofu. It should ideally be the type of firm tofu not in water, but rather the type that is in the vacuum pack with very minimal moisture.

Do I have to refrigerate the tofu chicken and dressing mixture before making the sandwiches?

You don’t have to refrigerate the mixture before making the sandwiches, however I prefer it chilled. It’s up to your individual taste.

How do I store this Shredded Tofu Chicken?

You can store the mixture in the refrigerator for 1-3 days. I don’t suggest freezing the shredded tofu chicken mixture.

Shredded Tofu Chicken Sandwich

Shredded Tofu Chicken Sandwich

Shredded tofu flavoured in an easy vegan 'chicken' marinade, then tossed in a creamy dressing for a comforting chicken salad style sandwich.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Course Lunch
Cuisine American
Servings 4 people

Ingredients
  

Shredded Tofu Chicken

  • 1 block firm tofu shredded
  • 1/3 cup vegetable broth
  • 1/2 tsp miso paste optional
  • 1 Tbsp olive oil
  • 1/2 tsp dried sage
  • 1/2 tsp dried thyme
  • 1/8 tsp nutmeg
  • 1/2 tsp salt
  • to taste pepper

Dressing

  • 1/4 cup plus 1 Tbsp vegan mayonnaise such as Follow Your Heart Vegenaise
  • 1 Tbsp vinegar
  • 1/2 Tbsp mustard
  • 1/4 tsp dill
  • 1/8 tsp salt plus more to taste
  • to taste pepper

Shredded Tofu Chicken Sandwich

  • 4-6 slices bread depending on how many sandwiches you make
  • 6-8 large iceberg lettuce leaves

Instructions
 

Shredded Tofu Chicken

  • Drain block of firm tofu and pat dry. Using the large side (not fine) of a cheese grater, grate the entire block of tofu. Set aside.
  • Preheat oven to 400 degrees fahrenheit.
  • Add broth, miso paste (optional), olive oil, herbs, salt and pepper to a large bowl and mix thoroughly. Toss shredded tofu in the mixture.
  • Lay to the tofu in one layer on a parchment-lined baking sheet. Bake for 12-15 minutes. Remove and allow to cool.

Dressing

  • In a large bowl combine vegan mayonnaise, vinegar, mustard, dill, salt and pepper to a small bowl. Mix well. Taste and add further salt and pepper if needed. Mix in the Shredded Tofu Chicken.
  • Place in the refrigerator to cool for 15-30 minutes (optional but recommended).

Shredded Tofu Chicken Sandwich

  • Place washed lettuce leaves on one slice of bread. Spoon generous portion of the tofu chicken salad mixture on top. Place more lettuce leaves on top before adding another slice of bread. Serve!
Keyword chicken, sandwich, tofu, Tofu Sandwich, Vegan chicken

Looking for more vegan sandwich recipes? Try my Easy Vegan Egg Salad!

Easy Vegan Egg Salad

Mint Pesto Vegan Pizza

Vegan Mint Pesto Pizza

This Mint Pesto Vegan Pizza with crumbled tofu, crispy kale, olives and caramelized onions has a pesto base and the perfect pizza crust.

Pizza without cheese can actually be so tasty! In fact, this pesto pizza is one of my top favourite pizza flavours. After all, the traditional authentic Italian Pizza does not contain cheese! Mint pesto gives a lovely herbaceous base to this pizza that is so flavourful. You won’t miss the (vegan) cheese!

Caramelized Onions

caramelized onions for pizza

Caramelized onions really give this Mint Pesto Vegan Pizza a depth of flavour. Onions that have been caramelized have a sweet and deeply complex taste. I highly suggest not skipping the caramelization step in this recipe. It is well worth it!

How caramelized onions get that depth of flavour is by being cooked for a longer length of time. In this caramelized onion recipe I slowly cook the onions for 30 – 40 minutes. This allows the natural sugar in the onions to brown and caramelize.

How dark should caramelized onions be, you may ask. Your onions should go past the golden soft stage until they are darker and slightly crispy. It’s okay if not all of your onions slices get uniformly dark in colour. If you don’t turn them enough during cooking you may get some slices that are lighter.

So, these onions are sweet, but are caramelized onions healthy?

Yes! The long cooking process simply brings out the natural sweetness in the onions. There’s no sugar added. So caramelized onions are a great way to bring some sweetness to a dish without adding any sugar.

Castelvetrano Olives

Mint Pesto Vegan Pizza

In this Mint Pesto Vegan Pizza I use Castelvetrano olives, which are  a Sicilian green olive. This variety of olive really adds something special to this pizza.

So, What is the difference between green olives and Castelvetrano?

Castelvetrano olives are renown for their beautiful green hue and in particular their buttery flavour. This creamy buttery flavour makes them quite different from your average olive which tends to be briny, salty and tangy. Whereas regular green olives are mushy, Castelvetrano green olives have a crisp, meaty texture.

Even people who dislike olives may actually love the mild, fruity and buttery flavour of Castelvetrano olives.

If you can’t get your hands on this lovely Italian olive variety, a Castelvetrano olive substitute I would suggest to use in this Mint Vegan Pesto Pizza is Kalamata Olives. Not to be confused with black olives (which are stronger and bitter in flavour), Kalamata Olives have that fruity aftertaste that Castelvetrano olives have.

Mint Pesto pizza

Ingredients in This Recipe

Vegan Pizza Dough
Caramelized Onions
  • Onions
  • Salt
  • Olive oil
Mint Pesto
  • Fresh mint
  • Fresh cilantro
  • Unsalted sunflower seeds (or unsalted nuts of choice)
  • Garlic
  • Fresh lemon juice
  • Nutritional yeast
  • Salt
  • Olive oil
  • Water
Assembling Vegan Pesto Pizza

How to Make This Recipe

Vegan Pizza Dough
  1. Add the flour, yeast and salt to a large bowl and mix well.
  2. Slowly add the ice cold water and mix until well combined.
  3. Knead the dough on a lightly floured surface for 7-10 minutes until the dough is smooth.
  4. Add a drop of olive oil to your hands and form dough into a ball so it is coated in olive oil. Loosely wrap in plastic wrap and allow to sit at room temperature for 2 hours.
Vegan pizza dough
Caramelized Onions
  1. Wash and thinly sliced half an onion.
  2. Add onions to a heated pan with a generous drizzle of olive oil and sprinkle of salt.
  3. Cook slowly on low for 30 minutes, stirring occasionally until onions are darker in colour (but no burnt) and caramelized. Remove from heat and set aside.
caramelized onions for pizza
Mint Pesto
  1. Add all ingredients to a food processor or a mortar and pestle (or use a hand blender) to form a pesto sauce. Set aside.
Vegan Mint Cilantro Pesto
Assembling Vegan Pesto Pizza
  1. Preheat oven to 450 degrees Fahrenheit.
  2. Cut dough into 2 pieces (for large pizzas) or 4 pieces (for mini pizzas). Roll out each piece of dough on a lightly floured surface. Place dough on lightly oiled pizza pans.
Vegan pizza dough
  1. Add a generous amount of pesto to each pizza.
Vegan mint pesto pizza
  1. Add crumbled tofu, then finely chopped kale, then olives and caramelized onions to each pizza. Add a drizzle of olive oil and sprinkle of salt to each pizza (optional).
vegan pesto mint pizza
  1. Place pizzas in oven for 15-20 minutes (checking at 12 minutes) or until crust is just golden brown.
  2. Garnish with fresh mint (optional).
Vegan Mint Pesto Pizza

Common Questions

How long will these pizzas last in the fridge?

Generally leftover pizza will last in the refrigerator for up to 4 days, stored in an airtight container or tightly wrapped and refrigerated within 2-hours of cooking.

Can I freeze these pizzas?

Yes, you can freeze your cooked pizza leftover pizza for up to 2 months in the freezer in an air tight container.

Can I make the vegan pizza dough gluten free?

Yes! The easiest way to make this vegan pizza dough gluten free is to simply replace the same amount of all purpose flour with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour!

Vegan Pesto Pizza

Vegan Pesto Pizza

This Vegan Pesto Pizza with crumbled tofu, crispy kale, olives and caramelized onions has a mint pesto base and the perfect pizza crust.
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 20 mins
dough resting time 2 hrs
Total Time 50 mins
Course dinner
Cuisine Italian
Servings 2 large pizzas

Ingredients
  

Vegan Pizza Dough

  • 5 cups all purpose flour or sub gluten free flour
  • 2 1/4 cups cold water ice cold is best
  • 1.5 tsp active dry yeast
  • 1.5 tsp salt

Caramelized Onions

  • 1/2 onion thinly sliced and caramelized
  • sprinkle salt
  • 1 Tbsp olive oil

Mint Pesto

  • 1 1/4 cup fresh mint
  • 3/4 cup fresh cilantro
  • 4 Tbsp unsalted sunflower seeds or 3 Tbsp unsalted nuts of choice
  • 1-2 cloves garlic
  • 2 Tbsp fresh lemon juice
  • 3-4 Tbsp nutritional yeast
  • 1/4 tsp salt
  • 2 Tbsp olive oil
  • 3 Tbsp water

Assembling Vegan Pesto Pizza

  • 1 cup finely chopped kale
  • 20 Castelvetrano olives or olives of choice
  • 1/2 package tofu excess water removed, crumbled
  • drizzle olive oil
  • sprinkle salt
  • fresh mint for garnish

Instructions
 

Vegan Pizza Dough

  • Add the flour, yeast and salt to a large bowl and mix well.
  • Slowly add the ice cold water and mix until well combined.
  • Knead the dough on a lightly floured surface for 7-10 minutes until the dough is smooth.
  • Add a drop of olive oil to your hands and form dough into a ball so it is coated in olive oil. Loosely wrap in plastic wrap and allow to sit at room temperature for 2 hours.

Caramelized Onions

  • Wash and thinly sliced half an onion.
  • Add onions to a heated pan with a generous drizzle of olive oil and sprinkle of salt.
  • Cook slowly on low for 30 minutes, stirring occasionally until onions are darker in colour (but no burnt) and caramelized. Remove from heat and set aside.

Mint Pesto

  • Add all ingredients to a food processor or a mortar and pestle (or use a hand blender) to form a pesto sauce. Set aside.

Assembling Vegan Pesto Pizza

  • Preheat oven to 450 degrees Fahrenheit.
  • Cut dough into 2 pieces (for large pizzas) or 4 pieces (for mini pizzas). Roll out each piece of dough on a lightly floured surface. Place dough on lightly oiled pizza pans.
  • Add a generous amount of pesto to each pizza.
  • Add crumbled tofu, then finely chopped kale, then olives and caramelized onions to each pizza. Add a drizzle of olive oil and sprinkle of salt to each pizza (optional).
  • Place pizzas in oven for 15-20 minutes (checking at 12 minutes) or until crust is just golden brown.
  • Garnish with fresh mint (optional).
Keyword Dough, Kale, Mint pesto, olive, Pesto, Pizza, Pizza dough, tofu

Looking for more pesto ideas? Try my Vegan Carrot Pesto!

Vegan Carrot Pesto

Vegetable Tofu Stew

Vegetable Tofu Stew

A cozy flavourful dish this vegan Vegetable Tofu Stew is packed with rainbow peppers, corn, and plenty of protein. Serve this meal with a side of basmati rice and garnish with green onions and fresh cilantro!

This dish is also gluten-free, and perfect for quick family meals that suit everyone’s dietary needs.

Bursting with flavour, this Vegetable Tofu Stew has a base of stewed tomatoes and vegetable broth. This stew has a hearty mix of vegetables and a flavourful blend of spices. It’s so simple to make and uses only a handful of common ingredients, but is really a standout dish.

Vegetable Tofu Stew

Ingredients in This Stew

Stew
Garnish

How to Make This Recipe

  1. Add olive oil to a large pot on medium low heat, then add onions and sauté until translucent.
  1. Add peppers, carrot, corn and jalapeño to the pot and sauté for another few minutes.
  1. Add in canned tomatoes, tofu cubes, spices, salt, lemon juice and broth. Stir.
  1. Bring to boil, then turn to medium low heat.
Vegetable Tofu Stew
  1. Allow stew to simmer on medium low heat for 20-25 minutes. Taste stew half way through and add salt and pepper to taste.
  2. Garnish with cilantro, green onion and vegan sour cream (optional). Serve!
Vegetable Tofu Stew

How to Serve this Vegetable Tofu Stew

Serve with Rice

This hearty and comforting stew can be served with a side of your favourite rice, from brown to basmati!

Hint: to make a round little rice ‘bundle’ on your plate like in the photos, all you need is a measuring cup! Simply scoop up the rice in a measuring cup the size of your choice. Pat the rice down into the cup so it is packed in. Then turn the measuring cup upside down and voilà! You’ve elevated your plating with a pro looking rice bundle or rice ‘dome’.

Vegetable Tofu Stew
Serve with Drop Biscuits

Take your Vegetable Tofu Stew to the next level with wholesome fluffy homemade Drop Biscuits!

There’s nothing more scrumptious than a big bowl of hot stew and a warm biscuit with butter to dip in it! My recipe for the Best Healthy Vegan Drop Biscuits is so easy and quick! You don’t even have to knead or roll the dough in these biscuits. Since they’re a drop biscuits, you simply throw the ingredients in a bowl, stir, then plop the mixture onto a baking sheet.

Garnish your Vegetable Tofu Stew with fresh cilantro, green onions and sour cream (or unsweetened vegan yogurt).

Common Questions

How do I store this vegetable tofu stew?

Store this Vegetable Tofu Stew in airtight container in the refrigerator for about 4-5 days.

Can I freeze this stew?

Yes! Store this stew in an air tight container in the freezer for up to 3 months.

Vegetable Tofu Stew

A cozy flavourful dish this vegan Vegetable Tofu Stew is packed with rainbow peppers, corn, and healthy protein.
Print Recipe
Prep Time 5 mins
Cook Time 22 mins
Total Time 27 mins
Course dinner, Lunch, Main Course
Cuisine Mediterranean, Plant-Based
Servings 6 people

Ingredients
  

Vegetable Tofu Stew

  • 1 Tsp olive oil
  • 1 small onion finely chopped
  • 1 large green pepper thinly sliced
  • 1 small red pepper thinly sliced
  • 1 small jalapeño seeds removed if you prefer less spicy
  • 2 cups corn kernels fresh or frozen
  • 1 large carrot chopped
  • 1 package firm tofu cut into small cubes
  • 1 can stewed or finely chopped tomatoes (796 ml can)
  • 3 cups vegetable broth
  • juice half a lemon
  • 1/2 tsp cumin
  • 1 1/2 tsp paprika
  • 1/8 tsp salt

Garnish

  • handful fresh cilantro optional
  • handful chopped green onions optional
  • dollop vegan sour cream optional

Instructions
 

Vegetable Tofu Stew

  • Add olive oil to a large pot on medium low heat, then add onions and sauté until translucent.
  • Add peppers, carrot, corn, and jalapeño to the pot and sauté for another few minutes.
  • Add in canned tomatoes, tofu cubes, spices, salt, lemon juice and broth. Stir.
  • Bring to boil, then turn to medium low heat.
  • Allow stew to simmer on medium low heat for 20-25 minutes. Taste stew half way through and add salt and pepper to taste.
  • Garnish with cilantro, green onion and vegan sour cream (optional). Serve!
Keyword Corn, Stew, tofu, Vegetable Stew

Pair this Vegetable Tofu Stew with my recipe for the Best Healthy Vegan Drop Biscuits!

Best Healthy Vegan Drop Biscuits

Vegan Spicy Lentil Soup

Vegan Spicy Lentil Soup

A comforting and healthy vegan soup with the right amount of spice, this Vegan Spicy Lentil Soup is wholesome and super flavourful.

Lentils and rice work so well together. This dream combination can be found in the cuisines of almost all cultures of the world. Fluffy rice paired with tender lentils taste so good together, and when used in a soup meld together wonderfully .

These two healthy ingredients are incredibly versatile and just make sense together nutrition-wise. Lentils and rice are both ‘incomplete’ proteins, but when paired together they form a ‘complete’ protein.

So, this Vegan Spicy Lentil Soup tastes comforting and delicious but is also packed with protein and nutrients!

Vegan Spicy Lentil Soup

Using Dried Chillies

I use Calabrian Dried Hot Long Chilli Peppers. They have  a mellow, fruity heat (not smokey or chipotle in flavour) that lingers on the palate but won’t overwhelm. These Italian dried chilli peppers from Tutto Calabria are the quintessential Italian spicy pepper.

You can find dried chillies at your local grocery store or at specialty grocers such as Italian or gourmet grocers.

Personally, I would not use smoky or chipotle peppers in this recipe, but that’s totally up to you! I find that the woody smoke flavour of a chipotle pepper is best used in Mexican-inspired cuisine.

Dried chillies are my secret weapon in the kitchen. They give the heat, but they also are a major flavour enhancer.

A big plus of dried chillies is their preservation power. You don’t have to purchase fresh chilli peppers for recipes and try to use them up before they spoil. Since dried chillies are well, dried, they will last in your pantry for up to a year! For the fullest flavour and potency though, they are best used within 3-6 months.

You can also adjust the heat and potency of dried peppers. Simply remove the seeds for a lesser heat, or keep them in to amp up the fire.

Ingredients in Vegan Spicy Lentil Soup

  • Olive oil
  • Dried chillies  (I used Dried Calabrian Peppers)
  • Onion 
  • Vegetable broth
  • Miso paste (optional)
  • White rice
  • Dry red lentils 
  • Dry green lentils 
  • Garlic powder
  • Salt
  • Marjoram

How To Make This Recipe

  1. Heat a drizzle of olive oil to a large pot on medium low and sauté for a few minutes.
Vegan Spicy Lentil Soup
  1. Add onions and sauté until the onion is translucent.
  1. Add rice and lentils as well as the spices.
  1. Add the vegetable broth and (optional miso paste) and bring to boil.
  2. Allow soup to simmer for 25 minutes.

Common Questions

What can I replace the dried chillies with in this recipe?

If you’re not a big fan of heat or don’t have any dried chillies on hand, you can simply omit them from this recipe. Optionally, you can replace the dried chillies with a Tbsp of chilli powder or paprika.

How long will this soup last in the refrigerator?

This soup will easily keep for 5 days in the fridge stored in an air-tight container. Simply reheat on the stove or in the microwave.

Can I freeze this soup?

Yes. Place in an air-tight freezer-safe container and freeze this soup for up to 4-5 months.

    Spicy Lentil Soup with Dried Chilli

    A comforting vegan soup with the right amount of spice and plenty of flavour.
    Print Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Lunch
    Cuisine Mediterranean, Plant-Based
    Servings 6 peope

    Ingredients
      

    Spicy Lentil Soup with Dried Chilli

    • drizzle olive oil
    • 2 dried chillis finely chopped
    • 1/2 small onion finely chopped
    • 6 cups vegetable broth
    • 1 Tbsp miso paste optional
    • 1/4 cup white rice
    • 1/2 cup dry red lentils rinsed
    • 1/4 cup dry green lentils rinsed
    • 1 1/2 tsp garlic powder
    • sprinkle salt
    • 1/4 tsp marjoram

    Instructions
     

    Spicy Lentil Soup with Dried Chilli

    • Heat a drizzle of olive oil to a large pot on medium low and sauté for a few minutes.
    • Add onions and sauté until the onion is translucent.
    • Add rice and lentils as well as the spices.
    • Add the vegetable broth and (optional miso paste) and bring to boil.
    • Allow soup to simmer for 25 minutes.
    Keyword Chillies, Lentils, soup, spicy

    Looking for more cozy soup recipes? Try my Spicy Cabbage Broad Bean Soup!

    Spicy Cabbage Broad Bean Soup

    Ricotta Cabbage Rolls

    Ricotta Cabbage Rolls

    Tender cabbage leaves, stuffed with lentil ‘meat’ and plant-based ricotta, in a sweet tomato sauce, these Ricotta Cabbage Rolls are vegan and gluten free.

    A spice mix of dill and garlic powder give these cabbage rolls the old-fashioned authentic flavour of granny’s recipe. The dill weed complements the vegan tofu ricotta beautifully, making these a delicious twist on a classic.

    The mushroom lentil mixture gives a hearty meaty texture to these rolls, while a sweet basil tomato sauce adds the juiciness and ties the flavours together.

    What Makes These Ricotta Cabbage Rolls Healthy

    Cabbage rolls are one of the healthiest comfort foods to enjoy. My Ricotta Cabbage Rolls are not just packed with flavour but nutrients too. Cabbage has an outstanding nutrient profile. It’s loaded with antioxidants, is great for digestion and is high in vitamins C and K.

    More than that, the tofu-cashew ricotta, along with the lentil mixture, add plenty of protein to this dish.

    So, these cabbage rolls have the nutritional benefit of a traditional cabbage roll, but the rich creaminess of an Italian cannelloni (and less carbs too)!

    Ricotta Cabbage Rolls

    Ingredients in Ricotta Cabbage Rolls

    Lentil Mushroom Mixture
    • Onion
    • Garlic 
    • Chilli 
    • Olive oil
    • Salt
    • Cremini mushrooms 
    • Vegetable broth (or water and miso paste)
    • Italian lentils
    • Salt
    • Garlic powder
    • Dill
    Vegan Ricotta
    Tomato Sauce
    • Finely chopped tomatoes
    • Salt
    • Garlic powder
    • Olive oil
    • Sugar
    Cabbage
    • Cabbage leaves

    How to Make This Recipe

    Lentil Mushroom Mixture
    1. Add finely chopped tomatoes, garlic, dried chilli and salt to a pan with a drizzle of olive oil. Sauté until onion translucent.
    Ricotta Cabbage Rolls
    1. Add in chopped mushrooms, lentils, broth, salt, garlic powder and dill. Sauté on medium high until mushrooms softened and broth reduced. Remove from heat.
    Ricotta Cabbage Rolls
    Cabbage
    1. Wash cabbage and add to boiling water for 5-7 mins. Strain. Remove the toughest part of the ribbing from the bottom of each leaf by cutting out a V shape in each leaf. Set aside.
    Vegan Ricotta
    1. Add tofu, cashew cheese and salt to a bowl and mix together well.
    Tomato Sauce
    1. Add finely chopped tomatoes, salt, garlic, olive oil and sugar to a bowl and mix.
    Assembling the Cabbage rolls
    1. Preheat oven to 400 degree fahrenheit.
    2. Add 1/2 cup tomato sauce to a bowl with the lentil mushroom mixture.
    1. Add a spoonful of lentil mushroom mixture to a cabbage leaf. Add a dollop of ricotta. Fold the leaf over starting at the cut edge, fold each side then roll.
    1. Add roll to a large lasagna pan. Repeat with remaning leaves.
    1. Pour over remaning tomato sauce.
    2. Bake for 1 hour and 15 minutes covered, or until tender.
    Ricotta Cabbage Rolls

    Common Questions

    What type of Cabbage Should I Use?

    Savoy cabbage is ideal. The leaves have a wonderful, waffle-knit texture that makes them visually striking. Plain green cabbage will also do just fine.

    How should I garnish the cabbage rolls?

    You can garnish these cabbage rolls as you would cannelloni, with fresh herbs and/or grated vegan parmesan.

    How long will these last in the refrigerator?

    These cabbage rolls will last for 3 to 4 days in the refrigerator in an air tight container.

    Can I freeze these cabbage rolls?

    Absolutely! Freeze these cabbage rolls stored in an airtight container for 3-4 months.

    Ricotta Cabbage Rolls

    Ricotta Cabbage Rolls

    Cabbage leaves, stuffed with lentil 'meat' and plant-based ricotta in a tomato sauce, these Ricotta Cabbage Rolls are vegan and gluten free.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 1 hr 15 mins
    Course dinner
    Cuisine Ukrainian
    Servings 10 rolls

    Ingredients
      

    Lentil Mushroom Mixture

    • 1/2 small onion finely chopped
    • 5 cloves garlic minced
    • 1 dried chilli minced
    • drizzle olive oil
    • sprinkle salt
    • 1 pack cremini mushrooms finely chopped
    • 1/2 cup broth or half cup water plus 1 tsp miso paste
    • 1 can Italian lentils
    • 1/8 tsp salt
    • 1/4 tsp garlic powder
    • 1/2 tsp dill

    Vegan Ricotta

    • 270 grams medium firm tofu excess water squeezed out
    • 150 grams cashew cheese or vegan cream cheese
    • 1/2 tsp salt

    Tomato Sauce

    • 790 grams finely chopped tomatoes
    • 1/4 tsp salt
    • 3 tsp garlic powder
    • 1 tsp olive oil
    • 1/8 tsp sugar

    Cabbage

    • 10 leaves cabbage

    Instructions
     

    Lentil Mushroom Mixture

    • Add finely chopped tomatoes, garlic, dried chilli and salt to a pan with a drizzle of olive oil. Sauté until onion translucent.
    • Add in chopped mushrooms, lentils, broth, salt, garlic powder and dill. Sauté on medium high until mushrooms softened and broth reduced. Remove from heat.

    Cabbage

    • Wash cabbage and add to boiling water for 5-7 mins. Strain. Remove the toughest part of the ribbing from the bottom of each leaf by cutting out a V shape in each leaf. Set aside.

    Vegan Ricotta

    • Add tofu, cashew cheese and salt to a bowl and mix together well.

    Tomato Sauce

    • Add finely chopped tomatoes, salt, garlic, olive oil and sugar to a bowl and mix.

    Making the Cabbagerolls

    • Preheat oven to 400 degree fahrenheit.
    • Add 1/2 cup tomato sauce to a bowl with the lentil mushroom mixture.
    • Add a spoonful of lentil mushroom mixture to a cabbage leaf. Add a dollop of ricotta. Fold the leaf over starting at the cut edge, fold each side then roll.
    • Add roll to a large lasagna pan. Repeat with remaning leaves.
    • Pour over remaning tomato sauce.
    • Bake for 1 hour and 15 minutes covered, or until tender.
    Keyword Cabbage, Cabbage Rolls, Ricotta, tofu, vegan ricotta

    Looking for more vegan dinner recipes? Try my Creamy Vegan Artichoke Cannelloni!

    Creamy Vegan Artichoke Cannelloni

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