Ginger Carrot Soup

This Vegan Ginger Carrot Soup is part of a collaboration with 7 other vegan YouTubers - Soup-er Vegan Soups!

I adapted this recipe from The Splendid Table's Carrot Ginger Soup recipe.

Serves: 4 cups

• 2 tablespoons canola oil

• 1/2 cup chopped yellow onion

• 1 pound carrots, chopped

• 1 3/4 cups vegetable broth

• 1/4 cup orange juice

• 1 tablespoon finely grated fresh peeled ginger

• 14-ounce can coconut milk

• 2 tablespoons lemon juice

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

• 1 pinch ground nutmeg

Instructions

1. Heat the oil in a large saucepan over medium-high heat.

2. Add the onion and sauté until translucent, about 5 minutes.

3. Add the carrots, broth, orange juice and ginger; bring to a boil.

4. Reduce the heat and simmer, covered for 30 minutes.

5. Remove from the heat.

6. Puree with immersion blender or let cool for 15 minutes and blend in a blender, until very smooth.

7. Return the soup to the saucepan and stir in the coconut milk, lemon juice, salt, pepper and nutmeg.

8. Reheat the soup over medium heat until hot.

9. Ladle the soup into bowls and serve.

Did you make this recipe? Show me! Tag @vegancookingwithlove on Instagram.

Check out the Other Vegan Soups

Split Pea Sweet Potato Soup

EcoVeganGal // Website, YouTube Channel

Creamy Potato Curry Soup

Fellowship of the Vegetable // YouTube Channel

Filipino Rice Porridge

AstigVegan // Website

Soft Pretzel Bites

SimplyBakings // Website, YouTube Channel

Vegetable Lentil Stew

The Divine Hostess // Website, YouTube Channel

Red Lentil Coconut Curry

Veggietorials // YouTube Channel

Lentil Soup with Sun-dried Tomatoes and Spinach

Brown Vegan // YouTube Channel

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Sweet Chili Lime Tofu

Lauren Ulm’s website, Vegan Yum Yum, was one of the first vegan websites that I found when I started my vegan journey. I totally forgot about this tofu recipe and how much I love it until a few weeks ago. I’ve adapted it just a bit to make sure there’s enough sauce and to make sure the sauce thickens. It will not thicken without the cornstarch slurry.

A few more tips…Don’t be tempted to take short cuts, like not pressing the tofu, not slicing it thin enough and not dry frying it. These are essential to getting a chewy texture for the tofu. Play around with the sauce if you like, but follow the technique for the tofu.

Now, there is an exception. If you are someone who likes the soft, somewhat mushy texture of tofu, feel free to skip the dry frying, but do everything else.

Sweet Chili Lime Tofu

Author: Adapted from Lauren Ulm, Vegan Yum Yum

Recipe type: Main Dish

Makes: 4 Servings

2, 14 ounce blocks extra firm tofu, pressed and cut into thin small triangles or squares
 

Sweet Chili Lime Sauce

¼ cup organic granulated sugar
¼ cup soy sauce
2 tablespoons fresh lime juice
Zest of 2 limes
½ teaspoon crushed red pepper flakes
¼ teaspoon salt

Slurry

1 tablespoon cornstarch
1 tablespoon cold water

1. Whisk all of the ingredients together for the sauce until the sugar and salt is dissolved. Set aside

2. Make the slurry by mixing the cornstarch and water and set aside.

3. Dry fry the tofu in batches, in a non-stick pan without any oil over medium heat. It should take about 5 minutes on each side.

4. Remove the tofu as it’s ready and set aside.

5. When you’ve dry fried all of the tofu, add it back to the pan, turn the heat up to medium-high and heat it through for about 1 minute.

6. Stir the sauce one more time and pour it into the pan.

7. Toss the tofu in the sauce for about 1 minute or until it has thoroughly coated the tofu.

8. Stir the slurry again and pour it into the pan.

9. Stir the tofu until the sauce thickens. It will probably take less than a minute.

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Vegan Cornbread Muffins

Vegan Cornbread Muffins

These cute little cornbread muffins are perfect to take to your Labor Day cookout or any potluck or social event. Of course, you could also make the vegan cornbread that I posted in the fall, but the presentation of the muffins is kind of fun :)

This was the first time that I made muffins without the muffin tin liners. I don't know why I've been so nervous about it Lol! They came our perfect! I love the crisp edges.

The key to making great muffins is not overmixing the batter. Once the liquid ingredients are added to the dry, mix the batter by hand just until the flour is moistened, for no more than about ten seconds. Too much mixing can cause the muffins to be dry, tough or misshapen.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

1 ½ cups all-purpose flour
½ cup cornmeal
⅔ cup sugar
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cup milk
⅓ cup vegetable oil
3 tablespoons melted vegan margarine
Equivalent of 2 eggs of a powdered egg replacer, prepared

1. Preheat oven to 400° F.

2. Thoroughly grease and flour a muffin pan (or use paper muffin liners).

3. Combine the flour, cornmeal, sugar, baking powder and salt.

4. Combine the milk, oil and margarine and egg replacer mixture.

5. Add the wet ingredients to the dry ingredients and mix no more than ten seconds. The batter should be visibly lumpy, and you may see pockets of dry flour. That's OK! It's extremely important not to overmix the batter, or the resulting muffins will be too hard.

6. Gently pour the batter into the prepared muffin pan and bake immediately.

7. Bake 18- 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

TIP: The dry and wet ingredients, respectively, can be mixed in advance, but as soon as the wet and dry ingredients have been combined with each other, the liquid will activate the baking powder and the batter must be baked right away.
 

Did you make this recipe? Show me! Tag @vegancookingwithlove on Instagram.

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Vegan Parfait

This almost doesn't qualify as a recipe. Something creamy, something crunchy and something fruity layered beautifully in a clear vessel of your choice. And there you have it...a parfait!

Vegan Parfait

Makes: 2 parfaits (a larger glass will require more ingredients)

1 cup sweet cashew cream, prepared or vegan yogurt
1 cup fruit, chopped
1 ¼ cup granola, nuts or crushed vegan cookies

1. Layer ingredients in each glass in this order:

• ¼ cup cream

• ½ cup granola

• ¼ cup fruit

• ¼ cup cream

• 2 tablespoons granola

• ¼ cup fruit

Sweet Cashew Cream

Makes: 1 cup

1 cup cashews
¼ cup plus 2 tablespoons non-dairy milk
3 tablespoons maple syrup
2 teaspoons vanilla extract
⅛ teaspoon salt

1. In a saucepan over high heat, bring the cashews and enough water to cover them to a boil; boil for 7 minutes.

2. Drain and rinse the cashews.

3. Pour milk, maple syrup, vanilla extract and salt into a blender.

4. Pour in the cashews and blend until completely smooth. This could take 3-5 minutes depending on your blender.

Did you make this recipe? Show me! Tag @vegancookingwithlove on Instagram.

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Raw Marinara Sauce

When I asked my YouTube viewers how they enjoyed their spiralized zucchini, the one answer that intrigued me the most was Raw Marinara Sauce. After testing and tweaking I came up with this surprisingly flavorful sauce. I tried to eat it cold like the raw foodies do, I really did, but it wasn't much fun... So, I heated it just enough to knock the chill off and loved it.

Raw Marinara Sauce

Makes: 2 cups

Adapted from Gena Hamshaw's and The Rawtarian's recipes

1 ½ cups chopped tomatoes on the vine (about 2 tomatoes)
¾ cup sun-dried tomatoes, chopped*
¾ cup chopped red bell pepper
2 tablespoons balsamic vinegar
2 tablespoons olive oil
½ tablespoon dried basil
1 teaspoon agave nectar
½ teaspoon minced garlic
¼ teaspoon dried oregano
⅛ teaspoon dried thyme
⅛ teaspoon sea salt
⅛ teaspoon black pepper

1. Pour all of the ingredients into a blender.

2. Pulse the blender to slowly chop the vegetables, then turn it on high and blend until the sauce is smooth.

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