Hearty Fall Potato Soup with Cabbage

Hearty and inviting, this soup is perfect for when the great indoors are calling your name.  This recipe can be made on the stovetop in 30 minutes, or you can toss everything in your slow cooker in the morning to enjoy when you get home from work. It can easily be cut in half or doubled.


  • 1 Tbsp vegan butter (stovetop only)
  • 2 carrots, chopped
  • 1 medium onion, chopped
  • 1 leek, chopped
  • 1 garlic clove, shopped
  • 1 300-400 gram package of vegan sausage, chopped (Italian or kielbasa style) *omit if gluten-free
  • 4 cups of vegetable broth
  • 2 cups nugget potatoes, diced
  • 1/2 tsp dried parsley
  • Salt and pepper, to your taste
  • 1 small head of green cabbage, cut into strips
  • Optional topping: Fresh parsley, chopped


  1. Stovetop Directions:
    1. In stock pot, melt vegan butter over medium heat. Add carrots, onion, and leek. When onion starts to soften, add garlic and sausage. Cook until onion is translucent.
    2. Add liquid, potatoes, dried parsley, salt and pepper.
    3. Bring to a boil.
    4. Reduce heat to medium-high and cook potatoes in a low boil until slightly tender.
    5. Add cabbage, reduce to low and simmer for 3 to 5 minutes to wilt cabbage.
    6. Serve topped with fresh, chopped parsley.
  2. Slow Cooker Directions:
    1. Layer potato, carrot, onion, garlic, leek, cabbage then sausage in slow cooker.
    2. Add salt, pepper, parsley and vegetable broth.
    3. Cook on low for 8 hours.
    4. Serve topped with fresh, chopped parsley.


Put a new spin on your favorite dishes. Traditional Pad Thai gets a plant-powered kick, with the addition of spaghetti squash noodles. To make spaghetti-like noodles from this squash, use a fork to scrape them out of the shells after they’ve been halved and baked to make your Pad Thai base.


  • Spaghetti Squash:
  • Small spaghetti squash
  • Salt & pepper, to taste
  • Olive oil for drizzling
  • Sauce:
  • ¼ cup soy sauce
  • ⅓ cup maple syrup
  • 4 tsp tamarind paste
  • Optional 1 tsp sriracha
  • Toppings:
  • 1 12 oz/350g package extra firm tofu
  • 2 to 3 cloves garlic, crushed
  • 1 bunch green onions, sliced
  • 1 red bell pepper, julienned
  • 1 zucchini, julienned
  • 2 carrots, sliced
  • ½ cup roasted peanuts, chopped
  • ¼ cup vegetable oil of choice
  • Lime wedges, for garnish


Heat oven to 425°F. Split squash lengthwise into halves and remove seeds and squash strings with a spoon. Place squash halves cut side up in a roasting pan, drizzle with olive oil, and season with salt and pepper. Roast until tender, about 45 minutes to an hour. Take out of oven and let cool completely. To save time, roast the squash the night before and let it cool in the fridge overnight.

Use a fork and scrape out the squash into a large bowl, completely cleaning out the shell. Separate the squash “noodles” delicately with a fork and season with salt and pepper. Optional: You can save the hollowed-out squash shells to serve your Pad Thai in.

Combine sauce ingredients in a small bowl and whisk.

Prepare other ingredients and place in small bowls. Have everything prepped and close to the stove, before the cooking starts.

Heat vegetable oil in wok or a large frying pan to hot, but not smoking. Place tofu in pan and stir fry, about five minutes. Once cooked, take off pan and place on separate plate, leaving oil in pan. Coat tofu with one third of the sauce.

Add garlic and half of the onions to pan to release the aroma, about one minute.

Add one third of the sauce to the pan and add carrots. Cook for 1 to 2 minutes. Add zucchini and red pepper, and cook for one more minute. Veggies should be cooked, but still be crunchy. Once ready, remove them from the pan.

Add the remaining sauce to pan and using tongs, add squash “noodles” to pan. Be warned, the “noodles” are quite delicate and will turn mushy if not handled delicately. Using tongs, carefully stir-fry the noodles allowing them to soak up the sauce, about five minutes. Once coated and heated thoroughly, add tofu and veggies back into pan, carefully mixing all together. Add peanuts and place into serving dishes or empty squash shells. Top with green onions, and serve with lime wedges.


Feeling like you need to switch up your tofu recipes? Baked tofu is an incredibly versatile food and can be prepared in all sorts of delicious ways. Prep the baked tofu ahead of time so you can try all five recipes and have a tofu party all week long!

Your Week in Tofu:

  • Day One: Baked Tofu, Vegetables, and Grains
  • Day Two: Baked Tofu Sandwich
  • Day Three: Baked Tofu Stir-fry
  • Day Four: Baked Tofu Salad
  • Day Five: Baked Tofu and Creamed Kale


  • Baked Tofu:
  • 3 (14oz/397g) packages firm tofu, drained
  • Salt, to taste
  • Oil, for tossing
  • Day One: Baked Tofu, Vegetables, and Grains
  • 1/5 of your prepared baked tofu
  • 1 tsp coconut oil
  • 4 cloves garlic, chopped
  • 4 cups of vegetables (like spinach, carrots, peppers, and mushrooms), chopped
  • 1/2 lemon, juiced
  • 2 cups cooked grains (like quinoa, or brown rice)
  • Day Two: Baked Tofu, Sandwich
  • 1/5 of your prepared bake tofu
  • 2 gluten-free sandwich buns
  • 3 Tbsp vegan mayo
  • 1 Tbsp garlic hot sauce
  • 1/2 lime juiced
  • 1 cup shredded vegetables (like carrots and beets)
  • Lettuce or sprouts
  • 1 avocado, sliced
  • Day Three: Baked Tofu, Stir-fry
  • 1/5 of your prepared bake tofu
  • 1 tsp cooking oil of your choice
  • 1/2 onion, sliced
  • 1/2 head broccoli florets
  • 3 cloves garlic, minced
  • 2 carrots, julienned
  • 4 mushrooms, sliced
  • 4 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 Tbsp maple syrup
  • Sesame seeds, to taste
  • 2 cups cooked grains
  • Day Four: Baked Tofu Salad
  • 1/5 of your prepared baked tofu
  • 4 cups lettuce, sprouts, and micro-greens
  • 1 cup shredded vegetables (any you have leftover in your fridge. I like carrots, cabbage, and bell peppers)
  • 1/2 cup fresh fruit (like apples, mandarin oranges, or strawberries)
  • 1 large avocado
  • 3 Tbsp oil
  • 1 large lemon
  • Salt, to taste
  • 1/4 cup seeds of choice (like sunflower or hemp)
  • Baked Tofu and Creamed Kale:
  • 1/5 baked tofu
  • 1 to 2 servings Creamed Kale
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder


  • Baked Tofu:
    1. Preheat oven to 400°F.
    2. Cut tofu blocks into quarters and wrap with paper towel or a clean kitchen towel on a sheet pan. Cover with a plate and weigh down the plate with a can. Let press for 30 minutes.
    3. Cut tofu into 1 inch cubes and toss in oil. Liberally season with salt.
    4. Lay in a single layer on a sheet pan and bake until crispy (about 40 minutes), flipping half way through.
    5. Separate into five parts and use for each of the following recipes.
  • Baked Tofu, Vegetables, and Grains
    1. In a hot pan, heat coconut oil and sauté garlic for two minutes.
    2. Add vegetables and sauté until tender.
    3. Top with lemon juice and transfer to plates.
    4. In the same pan, reheat tofu. Add to plate with grain and vegetables.
  • Baked Tofu Sandwich
    1. Toast gluten-free bun either in oven or on stovetop.
    2. Combine mayo, garlic hot sauce, and lime juice in a small bowl.
    3. Spread sauce on buns and layer with avocado, vegetables and tofu.
  • Baked Tofu Stir-fry
    1. Heat cooking oil in a wok or large sauté pan, add onion, and cook for four minutes. Add broccoli, garlic and ginger and cook 5 minutes. Add carrots, bell pepper, and mushrooms and cook for 5 to 7 minutes or until veggies are all fork tender.
    2. Add soy sauce, sesame oil, and maple syrup. Sauté for one minute.
    3. Serve with grains and garnish with sesame seeds.
  • Baked Tofu Salad
    1. Combine lettuce, vegetables, fruit and tofu. Toss with olive oil, lemon juice and salt.
    2. Top with avocado and seeds.
  • Baked Tofu and Creamed Kale
    1. Make creamed kale according to recipe and plate. Using the same pan reheat tofu with garlic powder and onion powder.


Without question, I cook Indian-inspired meals more than any other ethnic cuisine. Embrace the magical power of masala (a mixture of ground spices) to turn your grocery scraps and pantry staples into a simple, but oh-so-delicious meal. Lentils are my go-to for this recipe but this curry base can be used with any veggie or legume combo!

I often make this recipe when my fridge is totally empty and it is delicious with or without added veggies. Some of my favorite veggies to add if I do have them on hand are: potatoes (sweet or regular, cut into quarter-inch cubes), cauliflower, mushrooms, zucchini, carrots, celery and eggplant. Dhal is also the perfect way to use up greens that are on their way out (spinach, kale, chard and collard greens all work great!). This recipe is lovely with a couple of handfuls of roughly chopped dark leafy greens!

I use this same curry base for other legumes. If you don’t have lentils, you could easily swap in a 15 0z/425g can of chickpeas, kidney beans, black beans or even that can of mixed beans that has been sitting in your cupboard for way too long.


  • Curry Base:
  • 1 Tbsp olive oil or coconut oil
  • 1 medium onion, diced
  • 1/2 tsp salt
  • 2 cloves garlic, minced
  • 1 inch of ginger, grated
  • 1 Tbsp ground cumin
  • 1 Tbsp ground coriander
  • 1 tsp ground turmeric
  • 1/2 tsp cayenne or chili flakes (optional for a little kick!)
  • 1 small (15oz/425g) can diced tomatoes OR 2 medium tomatoes, diced
  • Dhal:
  • 2 to 3 cups of whatever veggies need to be used, diced (optional, see notes)
  • 1 cup dried lentils
  • 1 1/2 cups water
  • 1 Tbsp garam masala (optional)
  • 1/2 cup coconut milk (optional)*
  • Salt and pepper, to taste
  • Cilantro, chopped for serving (optional)
  • Basmati rice for serving, if desired


Prepare rice according to package directions.

Start by preparing your curry base, using a medium or large saucepan (this is a one-pot wonder so make sure it’s big enough to accommodate!). Sauté onion with half of a teaspoon of salt in coconut oil over medium heat until softened and just starting to brown, 5 to 8 minutes. Use this time to cut any vegetables you might be using into bite size chunks.

Once onions are ready, add garlic, ginger and spices. Cook for one minute, stirring constantly to make sure garlic and spices do not burn.

Add tomatoes and stir to combine. Reduce heat slightly and allow the curry base to simmer for 2 to 3 minutes.

Add any vegetables (except greens, those will go in at the very end) and stir to coat with the spice and tomato mixture.

Add lentils and combine before adding the water and giving the mixture a good stir. Increase the heat back to medium-high in order to bring the curry to a boil. If using canned beans, add the beans, stir and then add a whole can of coconut milk (or simply add the 1 ½ of water if you don’t have coconut milk on hand).

Once the curry comes to a boil, reduce to medium-low heat and simmer for approximately 20 to 25 minutes, until the lentils and veggies have adequately softened. Note that red lentils will turn into (delicious!) mush whereas green or brown lentils will retain their shape.

Finish with coconut milk and garam masala, if available. Taste and season as required.

Serve in a bowl as a thick soup or over prepared rice. Garnish with chopped cilantro.


Swap out Parmesan cheese for homemade tofu ricotta for a delicious vegan alternative to classic eggplant parm. Prepare each layer and to make stacks of three for a hearty and flavorful dinner.


  • 1 medium to large eggplant, sliced into 1/2 inch thick rounds
  • 1 cup vegan mayo
  • Marinara sauce, to taste
  • Breading:
  • 1 cup panko or gluten-free breadcrumbs (if using seasoned breadcrumbs, leave our Italian seasoning below)
  • 1 Tbsp Italian seasoning
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • Tofu Ricotta:
  • 1/2 cup vegan mayonnaise
  • 6oz/175g extra firm tofu
  • Fresh basil leaves, to taste
  • 1/2 tsp salt


Preheat oven to 375°F

Wash and peel eggplant then slice it into quarter-inch rounds. Do not cut too thick or you’ll find that they may not cook through evenly.

Combine breadcrumbs and seasoning in a bowl and set aside.

Coat eggplant slices with half a cup of the vegan mayo on both sides to ensure that they’ve got a fairly good glazing. Thinning the mayo with a quarter cup of water can help it to coat more evenly.

Using a spoon, scoop and spread the breading mixture over both sides of the eggplant. The slices should be covered evenly, but there should not be excess crumbs (but if there is, gently shake the slices over the breading mixture bowl to remove).

Line a baking sheet with parchment paper and place eggplant rounds down.

Bake at 375°F for 15 minutes. Flip each round over, and bake for another 15 minutes, or until eggplant is tender and breadcrumbs are a light golden color.

In a bowl, mash together half a cup of vegan mayo, tofu, basil, and salt to make the tofu ricotta.

Remove eggplant slices from your pan and layer with marinara and ricotta. I layered mine in a stack of three but wouldn’t go any higher as the possibility of it toppling over. Garnish with a fresh sprig of basil and freshly ground pepper.


Well, well, Wellington. I can sense that your hunt for the perfect plant-based main dish for your holiday feast has led you here. You are in luck! This Lentil Wellington will do more than just suffice as a substitute for meaty main dishes as the star of your dinner table. Get your food processor ready, and prepare to impress!

This recipe doesn’t take all day to cook like some holiday meals, but if you want to prepare anything ahead of time, the lentil and mushroom mixture can live in the fridge for up to two days.


  • 1 tsp olive oil
  • 1/2 onion, diced
  • 1/4 tsp ground sage
  • 1/4 tsp celery seed
  • 3/4 cup red lentils
  • 2 1/4 cup vegetable stock
  • Salt, to taste
  • 2 cups mushrooms
  • 1/4 cup chestnuts (optional)
  • 1/4 tsp dried thyme
  • 4 Tbsp smooth Dijon mustard
  • 1 package (397g/ 14oz.) vegan puff pastry OR gluten-free pie crust (recipe below)
  • Gluten-Free Pie Crust
  • 1 cup walnuts
  • 1 1/2 cup gluten-free all-purpose flour
  • 1/2 tsp sea salt
  • 1 cup coconut oil
  • 1/2 cup gluten-free oats
  • 1/4 cup cold water


    1. In a medium sized pot, heat olive oil and sauté onion over medium-high heat for five minutes. Add sage, celery seed, lentils, vegetable stock, and salt. Bring to a boil. Lower to a simmer, cover with a lid, and cook for 15 minutes. Once cooked, let cool, and move to refrigerator.
    2. In a food processor, add mushrooms and chestnuts. Pulse until coarsely chopped. Add mushroom mixtures to a dry pan over medium-high heat and cook until most of the moisture is gone. Season with salt and thyme. Once cool, move to refrigerator.
    3. When ready to assemble, preheat oven to 400°F and line a sheet pan with parchment paper.
    4. Split puff pastry or pie crust in half. Roll pastry out to a 10-inch by 14-inch rectangle on parchment paper. While rolling pastry, use flour as needed to avoid sticking.
    5. Spread half of Dijon onto the center of pastry. Top with half of mushroom mixture and top that with half of lentil mixture. Mold lentils and mushrooms into a log on the pastry.
    6. Fold top and bottom end of the pastry over log using the parchment paper to guide the pastry. Using the parchment as a guide, fold the sides over top of the lentil log. Move the parchment paper onto the sheet pan.
    7. If you are using the gluten-free pie crust, the crust will seem crumbly when wrapping the lentil log. Use the parchment paper and wrap it around the pastry and press the pastry lightly to help mend any crumbly areas. Move the parchment package onto the sheet pan and remove parchment wrapped around the pastry.
    8. Using a paring knife, make a light mark down the length of the pastry and multiple cuts on a diagonal on either side. Be sure not to pierce through the pastry when marking the top.
    9. Repeat steps 4 to 8 with remaining ingredients.
    10. Bake for 30 minutes.
  • Gluten-Free Pie Crust
    1. Combine walnuts, gluten-free flour, and oats in a food processor and pulse until a fine flour forms.
    2. Add in sea salt and coconut oil to food processor and pulse until combined.
    3. Add cold water to food processor and pulse until combined, adding more water one tablespoon at a time if needed to bring dough together.
    4. Form dough into a disc, wrap in saran wrap, and refrigerate until ready to use.
  • Rolling Gluten-Free Pie Crust
    1. When ready to use, roll pastry into a 10×14 inch rectangle on a piece of parchment paper, using plenty of gluten-free flour to avoid sticking.
    2. Cut length-wise, leaving one strip wider than the other.
    3. Spread Lentil Wellington filling on narrow strip.
    4. Using parchment to move the wider pastry strip, lay it on top of the filling. Tuck the part that hangs over the filling under the narrow strip.


Preparing to host a plant-based holiday feast? Trying to come up with a main dish might seem like a tricky task, but this stuffed squash is quick to prepare and won’t need to spend all day cooking in the oven. This recipe will work with any winter squash, so grab your favorite one.

Don’t be afraid to go a little heavier on seasoning than normal to balance the unseasoned squash. Depending on the size of your squash, you may have extra filling. Save extra filling for a ready-to-eat tofu scramble in the morning or serve with wild rice for lunch.


  • 1 medium butternut squash (2 to 3lbs) (but you can also use acorn, kabocha, delicata, or spaghetti squash)
  • Vegetable oil of choice, for drizzling and sautéing
  • 1 onion, diced small
  • 2 celery stalks, diced small
  • 1 carrot, diced small
  • 3 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 1/4 tsp ground sage
  • 1 apple, diced small
  • 3/4 cup vegetable stock
  • 2 cups kale, chopped
  • 1/2 of a 350g/12oz. package medium-firm tofu OR 1 453g/16oz. can white beans
  • 1/4 cup walnuts, ground
  • Salt


Preheat oven to 375°F. Slice squash in half, from stem to base, and remove seeds. Place squash on sheet pan, drizzle with oil, and roast for 30 to 50 minutes or until fork tender.

While squash is roasting, prepare the filling. In a large pan, heat oil and sauté onion, celery, and carrot for 8 to 10 minutes or until soft. Add garlic, thyme, sage, and salt. Sauté for an additional three minutes.

Add apple, vegetable stock, and kale. Crumble tofu into mixture. Allow to cook until kale is wilted and most vegetable stock is mostly evaporated about 10 minutes over medium heat.

Taste mixture and adjust seasoning as needed.

Pile mixture into squash halves and top with ground walnuts.

Bake for 45 minutes or until golden.


For December’s Mystery Box, we challenged three Vegatopians to come up with a cranberry-inspired dish to help you make use of all of those extra cranberries that won’t make it into your holiday cranberry sauces or side dishes.

Change up your typical stuffing recipe with this gluten-free cranberry and quinoa one.  Made with quinoa and delicious cranberries, this is sure to be a recipe the whole family will enjoy!


  • Quinoa:
  • 5 cups of low sodium vegetable broth
  • 2 cups of quinoa (rainbow or white)
  • 1 Tbsp salt
  • 1 Tbsp pepper
  • Croutons:
  • 1/2 loaf gluten-free bread
  • Olive oil, to coat
  • Salt and pepper, to taste
  • Additional Stuffing Ingredients:
  • 3/4 cup pecans
  • 2 Tbsp coconut palm sugar
  • 3 Tbsp coconut oil or grapeseed oil
  • 1 large onion, finely chopped
  • 5 stalks celery, finely chopped
  • 1 clove garlic, finely chopped
  • 2 Tbsp sage
  • 2 tsp thyme
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 cup fresh cranberries
  • 1/4 tsp cup water


Preheat oven 400°F.

Bring five cups of vegetable broth to boil in a large pot or rice cooker. Once the water is boiling, add quinoa, salt and pepper and then reduce to medium heat to simmer. If you are using a rice cooker, you can add the quinoa immediately. Once the quinoa is cooked, remove from heat and allow it to sit for 3 to 5 minutes.

Cut up gluten-free bread into small cubes. Toss the cubes in enough olive oil, salt, and pepper to coat them lightly. Place the cubes on a baking pan and bake at 400°F until they are crispy (10 to 12 minutes). Remove from oven and let cool for 10 to 15 minutes.

Place pecans on a baking tray and sprinkle with two tablespoons of coconut palm sugar and one tablespoon of coconut or grapeseed oil. Place in the preheated oven for 3 to4 minutes. The sugar will begin to coat the pecans. Keep an eye on them as this process happens quickly and if left too long, the sugar will burn.

In a large saucepan, add remaining two tablespoons of coconut oil and heat on medium-high. Once the coconut oil is melted and the pan is hot, add chopped onion, celery and garlic.

Sauté for 3 to 5 minutes or until the onions are slightly translucent. Once complete, add sage, thyme, cinnamon and nutmeg to the pan and stir until all ingredients are combined.

Place fresh cranberries in a small pan with one quarter cup of water. Heat on high for two minutes or until the skins start to crack. Remove from heat and let sit for five minutes.

In a large bowl, combine the quinoa, gluten-free bread crumbs, onion mixture, roasted pecans, and cranberries.

Place the entire mixture in a large baking dish. Bake for 15 minutes or until desired texture is reached. Enjoy!

Plant-Based Okonomiyaki

Okonomiyaki (say that ten times fast) is a Japanese savory pancake that can be made with just about any kind of toppings and your favorite sauces. This is a great dish to make with any leftover veggies you might have in your fridge. To replace the veggies in this recipe with your own leftovers, use about four cups.


  • 3 cups (about ½ head) napa cabbage, shredded
  • 2 carrots (about ¾ cup), shredded
  • ½ red pepper (about 1/2 cup), diced
  • 2 scallions, sliced
  • 1 inch ginger, minced
  • 2 tsp rice vinegar
  • 1 Tbsp soy sauce
  • ¼ tsp salt
  • 1 Tbsp nutritional yeast (optional)
  • 1 sheet nori sheet, crumbled
  • ¾-1 cup gluten-free all-purpose flour
  • 2/3 cup water
  • Cooking oil of choice, for frying
  • 1 Tbsp vegan Worcestershire
  • 1 Tbsp organic ketchup
  • 1 tsp sugar
  • Vegan mayo, to taste
  • Nori sheets, crumbled


  1. Combine cabbage, carrots, red pepper, scallions, ginger, rice vinegar, soy sauce, and salt. Mix well and let sit five minutes.
  2. Add nutritional yeast, nori, and ¾ cup flour to vegetables. Mix well. If additional flour needed to coat all vegetables, add remaining ¼ cup. Add half a cup of water and mix well. Add more water, one tablespoon at a time, until a batter forms. To help the pancake hold its form, press it into a heaping 1 cup measuring cup to get extra air bubbles out before turning it onto the hot pan.
  3. In a hot pan, heat cooking oil over medium-high heat. Pour in half of the batter and spread into an even layer. Cook for 3 to 6 minutes or until golden brown. Loosen edges and flip. Cook an additional 3 to 6 minutes or until golden brown and crispy. Repeat with remaing batter.
  4. Mix vegan Worcestershire, ketchup and sugar to make tonkatsu sauce.
  5. Garnish pancakes with vegan mayo, tonkatsu sauce, and nori. Serve and enjoy!

Hearty Fall Potato Soup with Cabbage

Hearty and inviting, this soup is perfect for when the great indoors are calling your name.  This recipe can be made on the stovetop in 30 minutes, or you can…