I’ve definitely been on a soup craze ever since Thanksgiving. I mean, it’s cold outside, I’m enjoying the one day of cooking a big batch of soup and enjoying the ease of just heating up the rest for the week. Like I said before, I’m still recovering from all the Thanksgiving cooking haha
On that note, I don’t know if you guys can relate to this but there are definitely a lot of colds, flus and all kinds bugs going around at this time of year. And of course, what’s my go-to, SOUPS. I haven’t gotten sick yet *fingers crossed* but I do like to prevent it by taking in lots of liquids and immunity boosting foods. This spicy red lentil soup is the cure to any cold, I swear! Even if it’s temporary hehe With a kick of red cayenne pepper, you’ll kick all the sinus out of the way for sure and be up and running in no time!!
If you like visuals, feel free to check out the how-to recipe video here.
Spicy Red Lentil Soup
Serving Size – 6-8 servings
Prep Time – 15 minutes
Cook Time – 35 minutes
1 large yellow onion
3 fresh garlic cloves
1 red bell pepper
4 celery sticks
1 large carrot
1.5 cups dry red lentils
3 tbs olive oil
1/4 cup Oat Milk
1/2 a yellow lemon
1 box of veggie broth
4 cups of water
dash of salt
1/4 to 1/2 tsp of red cayenne pepper (your choice)
Chop up about 1/2 of a yellow onion, celery sticks, red bell pepper & carrot.
Peel the fresh garlic cloves & mince.
In a saute pan on med heat, add some olive oil, the minced garlic, red bell pepper and onions. Cover and let cook for about 5 min.
Add your celery, carrots & red lentils to the pot and mix all together.
Add the entire box of vegetable broth plus 4 cups of water. Mix the soup ingredients.
Add your red cayenne pepper (as much or as little as you desire for spice) and a dash of salt.
Add 1/4 cup of oat milk. Mix the soup and cover to cook & boil for about 20 min (until the lentils have fully cooked).
Turn down the heat on the soup pot to low and remove about 1/2 of the soup and transfer to a large bowl. Mainly you want to get all the chunky stuff not as much liquid. Let it cool off for about 5 min.
Add your soup chunky portion to a food processor. Add another splash of oat milk. Blend until smooth.
Add the blended soup portion back to the pot and mix all together.
Add fresh lemon juice (1/2 squeezed lemon).
Mix everything together and your soup is ready to enjoy!
*OPTIONAL: I like to eat my soup topped with some fresh parsley, a dollop of vegan-friendly sour cream and a bit of chopped onions.
Looking for the perfect grab-n-go breakfast, this is it! These breakfast empanadas are so incredibly filling and leave you feeling fueled and ready for your day!
Filled with tofu scramble and per my suggestion, dipped in some tomatillo salsa – so yummy! If you’re feeling extra, dip it in some guac, cause why not. These are great for meal prep, if you have some time on the week/weekend to assemble them. You can store them in the fridge for 3-4 days unbaked and bake them as you go OR you can freeze them, thaw and bake when you’re ready. So, they’re a nice breakfast option to wake up, turn on the oven, bake, get ready for your day and take with you once they’re done!
Serving Size: 8-10 empanadas
Cook Time: 60 minutes
1 pack of frozen (vegan) puff pastry
2 tbsp olive oil
1 block of super firm tofu
1/4 chopped purple onion
1 tbsp minced garlic
1/2 cup diced red bell pepper
1/4 cup sun-dried tomatoes
1/2 cup guacamole (for time sake, I use store bought)
2 small golden potatoes
1 handful of shredded vegan cheese
1 handful of shredded carrots
dash of turmeric
dash of salt
Optional: serve with tomatillo salsa, guacamole or vegan sour cream!
Take out puff pastry from freezer and thaw for at least 25-30 min (until soft). You can do this while you are cooking the tofu scramble.
Chop up your onion, bell pepper and potatoes.
Unpack the block of tofu, cut in half and then cut that part in half (you’re gonna use 1/4 of the whole block).
If you have a tofu press, go ahead and do that. If not, and you’re like wth is that!? Just place your tofu on a large piece of paper towel. Cover the whole tofu with the paper towel and press down. You’ll notice all the water will come out of the tofu.
Chop your pressed tofu into small pieces. Then, with a fork or potato masher, mash up all the tofu. It will look like scrambled eggs.
Preheat oven at 375 degrees.
Next, in a saute pan, add your olive oil, onion and minced garlic. Saute for 1-2 mins.
Add your bell pepper and potato to the pan and saute for another 2-3 min. Add in your tofu, shredded carrots, sun-dried tomatoes and dash of turmeric and salt. Saute another 2-3 min. Just be sure your potatoes are soft! Set aside your tofu scramble.
Lay out your puff pastry sheets and cut out med circles 2-3 inches in width. (I use the “med” sized round pastry cutter from my set of 3).
Take each circle pastry, add 1 tbsp of guacamole, 1-2 tbsp of tofu scramble and a pinch of shredded cheese.
With a fork, press the edges to make closed ridges.
With coconut oil spray (or whichever you prefer for baking) spray the non-stick baking pan. I like to use Trader Joe’s easy spray coconut oil.
Transfer all your assembled empanadas to the baking pan and spray them all as well with a little coconut oil on top.
Bake empanadas for 25-30 min until golden flaky brown color achieved.