Tag Archives: Soup


Now I’ve been asked to make some Pho, and it works out wonderfully because I really wanted to make a vegan pho! So here it is!

I started by bringing a pot filled with 8 cups of vegetable stock to a slight simmer. I then added a handful of cilantro, about 20 whole shiitake mushrooms, 5 chopped green onion stalks, 1/2 a sliced and chopped raw onion, a table spoon of red miso paste, a full bag of bean sprouts, a package of pho rice noodles, and some red curry paste. I let this summer together for about 10 mins and I then squeezed a whole lime into the mixture.
Next, I placed these certain ingredients into a cheese cloth and tied it all together. The cloth allows you to still get all the flavor without all the excess junk floating around. In the cloth simply place coriander seeds, clove seeds, your leftover lime, fresh basil, and dried chili peppers. Place the tied and filled cloth into your broth and mix around and let cool together for about 20 mins. 
Once that’s all ready, you can now add some tofu and any other vegan friendly faux meat into your pho. I used tempeh but seitan works just as well and might even be better, I just wanted to really try the tempeh and I wasn’t disappointed at all. I’d let this cool together for another 5-10 minutes and once that’s finished its ready to serve! 
If you want to add some more kick and spice, just pour into your bowl some sirracha and mix into your pho! Once you take a bite you’ll be left asking is this vegan “pho real” ?! And the answer is a big old yes! Enjoy! Peace, Love, Grub!


Vegetable Stock
Shiitake Mushrooms
Dried Chili Peppers
Bean Sprouts
Pho Rice Noodles
Red Curry Paste
Red Miso Paste
Green Onions
Yellow Onions
Cheese Cloth


Sometimes you just are in the mood for a good hearty soup, and this Vegan Creamy Tomato Basil Soup is perfect to fill that craving! This soup is great on its own, and even better with a vegan grilled cheese on the side for dipping! I’ll explain how to make this soup as well as a quick vegan grilled cheese sandwich. 

First, start off by making your soup. It takes a little bit to cook which is perfect timing for cooking your sandwich. So, in a large soup pot add 1 full 28 ounce can of crushed tomatoes with basil, 1/4 cup dried and diced onion flakes, 2 cloves of fully crushed and finely diced garlic, 1 cup of chopped fresh basil leaves, 3 cups vegetable broth (you can use vegetable stock if you want a thicker consistency), 1/2 can of tomato sauce, 1 can of full fat coconut milk, 1 Tablespoon of organic sugar, 1 1/2 teaspoons of salt, and 1 1/2 teaspoons of pepper. Stir together and keep the pot uncovered. Let the soup simmer for about 15 mins, stirring occasionally. 

Now switch the heat to a low flame and move on to preparing your vegan grilled cheese!

I use french bread for this sandwich, because it’s vegan and makes a good grilled cheese! I start by spreading vegan butter on one side of each piece of bread. I then, in a small frying pan, place one piece of bread butter side down under a low/medium flame. I then place my vegan cheese slices on that bread and cover the pan for about 3 minutes. Next I place the other piece of bread, butter side up, on top of the cheese and flip the sandwich. I cover again and continue to cook for about another 3 minutes. Once the sandwich is a nice golden brown that meets your approval, cut it in half and set on a plate.

Now ladle out some of your soup into a bowl and place your bowl on your plate next to your sandwich. Be careful because everything will still be very hot, but make sure it doesn’t cool down too much. You’re going to want to have a nice warm sandwich to dip into a nice hot soup! Peace, Love, Grub!!                                                                            



Vegan Cheese Slices
Vegan Butter
1 28oz can Crushed Tomatoes w/ Basil
1/4 cup Dried Onion Flakes
2 Cloves Crushed Garlic
1 cup Chopped Fresh Basil Leaves
3 cups Vegetable Broth 
1/2 can Tomato Sauce
1 can Full Fat Coconut Milk
1 Tablespoon Organic Sugar
1 1/2 teaspoons Salt
1 1/2 teaspoons Pepper
French Bread


French onion soup, a dish that uses cheese and beef stock. A soup all vegans said goodbye to long ago (or short ago). This is a soup that’s great on cold nights, and though vegans have many many soups to choose from, why shouldn’t vegans also have French onion soup?! Well, that’s changed now with my vegan French onion soup!

What you will need is 2 big onions, 2 table spoons of extra virgin olive oil, 1 teaspoon of salt, 1 teaspoon of pepper, 1 cup sherry wine, 1 tablespoon of balsamic vinegar, 6 cups of vegetable stock, 2-3 bay leaves, 5-7 sprigs of parsley, 2-3 sprigs of thyme, vegan shredded mozzarella cheese (I used  Follow your Heart brand), and a sourdough loaf for a bread bowl. 
Start by making your bread bowl by cutting a little lid off the top of your sourdough loaf and then hollowing out the center. Set your loaf/bowl aside. Now your bowl will be ready when the soups finished. 
Now cut your 2 big onions. You can chop if you’d like, or you can cut slices and then cut those slices into half moon shapes. Whichever you choose is fine. Separate the onion pieces as best as you can. Place your cut and separated onions into a big pot. Add your olive oil, salt and pepper. Put under a medium/high flame and stir constantly for about 5-7 minutes. 
Next add your sherry wine and balsamic vinegar and continue the constant stirring under a medium/high flame for another 10-12 minutes. 
Now bring your stove to a solid medium heat and add your vegetable stock, bay leaves, thyme, and parsley. Stir together and then let cook for 15-25 minutes. Stir occasionally.
Once the soups finished cooking, you can ladle some into your sourdough bread bowl and add some vegan cheese. You can do this 2 ways. 1) add a good handful of vegan shredded mozzarella cheese. Stir, and let the soups heat melt the cheese. Or 2) Place a slice of vegan mozzarella cheese on top of your bread bowl, and place in the microwave for 30 seconds. This allows the vegan cheese to melt in, on, and around your soup and bread bowl. 
I think this soup is absolutely delicious, and I truly hope it is for all of you out there as well! The only reason I could understand why you wouldn’t enjoy this soup, is the dislike of onions, but other than that I’m pretty sure you’ll love it. Peace, Love, Grub!

2 big onions
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon pepper
1 cup sherry wine
1 tablespoon balsamic vinegar
6 cups vegetable stock
2-3 bay leaves
5-7 parsley sprig
2-3 thyme sprig
Vegan shredded mozzarella cheese or slices
Sourdough bread loaf