plant based

Build a beautiful, everyday salad that is not only packed with nutrients but tastes amazing too!

Healthy Everyday Rainbow Salad

spinach

de-stemmed and finely chopped kale

raw grated beet (about 1 small beet)

red cabbage

carrot (about 1 small carrot)

peeled, chopped and roasted acorn squash

broccoli

sunflower seeds and pumpkin seeds

avocado,

kelp flakes

water

big chunk of peeled, fresh ginger

tbsp tahini

tbsp maple syrup

tbsp miso paste

tbsp apple cider vinegar

soy sauce (or gluten-free tamari)

To make the salad dressing, blend all ingredients until smooth. If desired, add more water to adjust consistency. Season with salt and pepper, if desired.

To assemble the salad, add everything to a bowl and top with the dressing.

Thanks for posting these great tasting oil-free dressings. I made the lemon tahini dressing and we used it as a dip for artichokes. My boys loved it!

Thank you SOOOO much for these Rainbow Salad ideas.  I've been looking for salad inspiration for ages and now I have it.  BRILLIANT!

This easy vegan kimchi recipe is pungent, spicy and smoky just like the real thing!

The Best Vegan Kimchi - 김치

napa cabbage (2-3 pounds)

salt

kabocha squash

Asian pear, peeled, cored, and roughly chopped

onion,

thumb size piece of ginger, peeled and roughly chopped

garlic cloves,

soy sauce

sugar

gochugaru (Korean chili pepper flakes)

scallions, ends trimmed and sliced in half

Cut the cabbage in half lengthwise and  in half again. Remove the core and add them to a large bowl along with the salt.

Using your hands, toss the cabbage and rub each leaf with salt. Let sit for 1-2 hours, tossing the leaves occasionally to make sure all sides are coated. 

Meanwhile, bring a medium size pot of water to boil and add the kabocha squash. Boil for 7-10 minutes, until the pieces are tender. Drain well and let  cool to room temperature.

In a blender, add the kabocha squash, Asian pear, onion, ginger, garlic, soy sauce, salt, sugar, gochugaru, and water. Blend until smooth and set aside.

When the cabbage leaves have wilted, rinse them under cold water to remove the salt. Take your time to go through the leaves to remove the excess salt hidden in the creases. Rinse one more time and using your hands, gently squeeze out excess water. Transfer the cabbage leaves to a large bowl. 

Add the kimchi sauce to the bowl along with the chopped scallions and mix very well to make sure all the leaves are evenly coated.

Cover with plastic wrap and let sit at room temperature, away from direct sunlight, for 1 or 2 days. Give it a taste and if you are satisfied with it, transfer to a jar and refrigerate for up to 1 month.

Thank you for a vegan version of kimchi. I just made this it was very easy and tastes great! Btw, in step 4, I think you forgot to mention the salt. I just put the tbsp of salt in with sauce. I assumed that was correct.

I somehow ended up with double the amount of the sauce than I needed so I just froze the left overs. Hopefully it will still be good by the time I need more kimchi!

I am biting at the bit to just eat this up and was going to wait until tomorrow to give it the full 2 days on the counter but not a chance!  LOL! It's SO good right now I'm eating some and putting the rest in the fridge to have as a side this  week with dinner.  Because I don't like fish sauce or the shrimp that goes into regular kimchi but love the heat and taste so I tried to make a few kimchi recipes without it but I just didn't like how it tastes.  Your recipe tastes so "right" that I feel like I found my kimchi "home"!  Thanks again so much and I HIGHLY recommend this recipe to all who would like an authentic kimchi taste without the fishy taste! :)

This Instant Pot Potato Soup recipe is so easy to make and comforting. It's filled with chunks of creamy potatoes, healthy veggies, and some amazing spices. A delicious and healthy pressure cooker potato soup the whole everyone will love!

Instant Pot Potato Soup

lbs potatoes

vegetable broth

carrots,

garlic

parsley

thyme

salt & pepper

onion powder

nutritional yeast

almond milk (or unsweetened plant milk of choice)

corn starch

Green Onions

Smoky Maple Tempeh Bacon

Drizzle with Cashew Cheese Sauce

Slice and cut potatoes into 1-2&#8243; chunks and place in the Instant Pot. I prefer NOT to peel the potatoes, but do what you prefer.

Add the veggie broth, carrots, celery, salt, garlic, parsley, thyme, onion powder, and pepper to the Instant Pot with the potatoes. Lock the lid, set the valve to seal, and set the Instant Pot to cook on Manual High Pressure for 4 minutes. Once the soup is finished cooking do a &#8220;quick release&#8221; and removed the lid.

Whisk the unsweetened almond milk and corn starch together and stir into the potato soup until the soup thickens. Then, stir in the nutritional yeast until everything is well combined.

Hi, Amanda! Yes, you can. Use a large pot on the stovetop. Add all the ingredients except the almond milk, corn starch, and nutritional yeast. Bring to a boil, then lower the heat and simmer for 20-30 minutes, until the potatoes are fork-tender. Combine the almond milk and corn starch and whisk and stir into the soup until it thickens. Finally, stir in the nutritional yeast. Hope this works out for you.

Hi, Janet. It's up to you. I prefer to leave the peel on. But, I'll make a note on the post.

Thank you, Joan! So glad to hear it turned out good. Thank you for sharing.

I was worried about this one but it is delicious! Well done!!! I also added some lentils to my instant pot. Love your recipes!

Used the stove top method. Very easy to make.
Delicious!!!!!! Looking forward to my leftovers tomorrow😋

Wow, Vicki! That is so awesome. Thank you so much for sharing!!! Keep cooking.

So great!! Thank you, Shane, for such a fabulous and easy recipe. The house smelled great after the IP quick release and the soup turned out fabulous! I will definitely make this again.

I made this last week and the whole family LOVED it! Definitely making it again!

I absolutely LOVE this soup!! I added in a thawed bag of whole kernel corn, The recipe was so simple. I don't have an instant pot, so I followed your directions for doing it on the stovetop. It was perfect! I will be making this many times during the colder months. Thank you!

Nancy, that is so great! Thanks for reaching out and I'm so glad you enjoyed the soup. Blessings.

First meal we tried in the new instant pot and what an amazing meal! Thank you for sharing!

Thank you so much, Cam! I'm so glad you enjoyed it. Thanks for the comment and the rating. Blessings.

Much easier to make than other potato soups- flavorful and creamy! I added some cauliflower to it as well. Haven’t made any of your recipes that wasn’t tasty!

I didn't have celery or nutritional yeast so I left it out and it was still amazing. Quick, easy, and way more flavor than I thought. Thank you for sharing, I'm printing it out to use again!

I have made several recipes from this site and nothing disappoints. Made this soup last night and it was delicious. So easy too.

This is the only potato soup recipe I need! Its quick and easy to make and so delicious. I haven’t made any of your recipes that I didn’t love, thank you!

This soup was perfect-exactly what I was craving. I didn't use all the ingredients, but I never do with any recipes( I add what appeals to me leave out what doesn't). I only made half the recipe cause I thought I'd be the only one to eat it (I'm the only vegan in the family). Well my boys liked it and I was able to get 2 bowls before they finished it. Great recipe Shane thank you....I will be making this again except it will be the whole recipe. Lol

In what world are the potato’s soft after 4 min. That’s annoying.

Shane, not having an Instant Pot, I made this soup on my induction cook-top. I am not a fan of cornstarch (except for converting all purpose flour to cake flour); my preferred method of thickening soup that has potatoes, is to I remove some of the vegetables (primarily potatoes) together with some of the soup's liquid, blend it in my Vitamix and pour it back into the soup pot - it works amazingly and, my family, thinks that it has a more natural full-bodied vegetable flavour than when you use cornstarch or flour as a thickener.

Also, I wanted to tell you about the most amazing 5-Ingredient Vegan Biscuit recipe from https://www.cearaskitchen.com/favorite-vegan-biscuits/. Like your recipes, this one does not contain any fat and they biscuits are crispy on the outside and soft and yummy on the inside - absolutely perfect. I will admit to having made one change; I used approximately 1 cup + 2 T of unsweetened almond milk because I didn't have any coconut milk (full fat or otherwise) and will definitely make these biscuits weekly, using almond milk. Also, this time, I didn't include the add-ins, but will likely do so next time.

I thoroughly enjoy trying out new vegan recipes, so I appreciate it each time I get an email from you.

Thank you.

Forgot to rate, sorry! Definitely deserves 5 stars. I'm thinking of doubling it next time.

Just made this for the second time in a double batch. It’s even better than the first time. I think I’m addicted

This was a big hit with the family, even the meat/cheese eaters! Daughter even requested it in her lunchbox the next day. Glad I doubled so we would have enough. I used gold potatoes and only half the amount of nut. yeast it called for. Also used my immersion blender to get it to just the right consistency. Flavorful and filling, and awesome on a cold winter night. Thanks so much!

I've had many failed potato soups since going vegan because I could never find one that was creamy like I knew a good potato soup should be. I tried this one because I've never had one of your recipes disappoint, and this one didn't either. It was so good! The best potato soup I've had without milk or cheese! This will definitely go into my soup rotation!

I’ve yet to make one of your recipes and been disappointed. Every one of them are simple and delicious. You’re the first food blogger to have achieved this for my family, and I follow tons of vegan food bloggers! Awaiting your cookbook!!

This was delicious. Made as directed. Now on the menu rotation😉

So, so good! In retrospect, I did get a little too eager with the immersion blender and it came out thicker and less chunky than I had intended, but mercy it was still good! Quick, simple, and super delicious. Thanks!

Amazing! I’ve made this twice in the past week and my family loves it! I used baby carrots and omitted the nutritional yeast (because I forgot to add it the first time), and it’s delicious. Such a hearty, filling, and flavorful simple Instant Pot recipe!

Hello Shane 
Just made this today and it turned out amazing! I did not have any cornstarch so I used Tapioca flour instead. Thank you so much for all your recipes they are all awesome.

We loved this soup! Very tasty and so quick in the instant pot. I didn't use the corn starch and it was great without it. Thanks, Shane!

What an amazingly delicious soup! My changes (only due to what I had on hand) were using westsoy unsweetened soy milk and a combination of mini red potatoes and 2 russets. I'm still getting used to this WOE and cooking with my Ninja Foodi. This recipe was so simple and easy for me. Definitely a new favorite! Thank you!

Another fabulous recipe, got a thumbs up from 6 out of 6 in our family, that doesn't happen very often! Keep up the instant pot recipes, I'm' always a sucker for a quick healthy dinner!

Love this recipe! Made a batch last weekend and it's been a highlight during my week. Can't wait to try your other recipes (specifically the french toast bake, I make one every Christmas morning but haven't found a good replacement since going plant based!)

Another outstanding one, Shane! Thanks so much!!😊

Absolutely the best ever! Thank you so much for this recipe. I was a little skeptical of the 4 min in the instant pot. But Shane said so, so I did 4 min quick release. Everything was done perfectly. We each had a second bowl! Excellent, excellent; wouldn't change a thing.

I made this following your stovetop instructions. This is fantastic! I finally found a white potato recipe I like. I have tried them every way except in a soup. Pre-WFPB I thought I loved potatoes. I either ate French fries or baked potatoes covered in butter and sour cream. Without oil and dairy, I've discovered I really don't like white or sweet potatoes. This is a soup I could eat every day. Thank you so much!!

I am excited to try this one. One question, I have often found that potatoes in soup gets grainy when I freeze it. Have you had that experience and do you have any suggestions for keeping that from happening?

I make a double batch with Yukon gold. I add extra carrots &amp; celery and add red pepper flakes to give it a kick. Good stuff!

https://content.jwplatform.com/videos/ufeY9drf.mp4

A collection of reader-favorite recipes from Shane & Simple.

Reader_Favorite_Recipes

Soothe your body and get your skin glowing with this warming and detoxifying roasted carrot and butternut squash soup recipe!

GLOW Getter Roasted Carrot Butternut Squash Soup

(about

½ cup shallots, sliced

Tablespoons avocado oil

vegetable stock

full-fat coconut milk

Tablespoon fresh ginger, grated*

black pepper

milk

Cilantro

chickpeas

Place the carrots, butternut squash and sliced shallots on a parchment-lined baking sheet.

Drizzle with avocado oil and sprinkle with salt.

Roast for 30 minutes, or until carrots and squash are fork tender.

Once cooled slightly, transfer to a blender along with the vegetable stock, coconut milk, ginger, salt and pepper. You might need to do this in two batches if you have a smaller blender.

Blend until smooth and creamy, adding additional stock or water to thin if needed (you could also use a hand immersion blender for this).

Garnish with a drizzle of coconut milk, fresh cilantro and roasted chickpeas.

Thank you for sharing this recipe.  I've been looking for a good butternut squash soup (tried two this fall that didn't turn our right). Never would have thought about adding the sweet flavor of carrots, or ginger and tumeric.  I can't wait to try this!

Ok this sounds SO delicious!! I need to make ASAP.

Butternut &amp; Chickpeas?!?!?! OH MAN, two foods I CANNOT STOP EATING - TOGETHER!!!

Your photos are beautiful and the recipe looks great too haha.

This looks perfect for weekday lunches. I love prepping meals in advance so I can just grab and go. Thanks for sharing!

I had this for lunch today snuggled with my blanket on the sofa finishing up some projects.  What a treat this was!!!  Thank you Carly!  I love your recipes!

Soaked cashews and nutritional yeast blended together with golden potatoes and homemade veggie stock give this soup that super rich creaminess without the addition of any cream or dairy at all. Pure magic!

Vegan Broccoli Potato Soup

yellow onion (or 1/2 leek) (-chopped)

garlic (-minced)

lb golden potatoes ((scrubbed, rinsed & diced))

carrot (-diced)

celery (-chopped)

raw cashews

vegetable stock ((low sodium))

yeast

broccoli florets

sea salt ((to taste))

red pepper flakes

chives

tsp turmeric ((optional))

Preheat a heavy stock up over medium low heat and sauté the onion in a splash of water (or a drizzle of olive oil) until translucent. 

Add the sea salt, pepper flakes, celery and carrots and give everything a nice toss. Cover with a lid and sweat a few more minutes until the carrots begin to soften. 

Add the garlic, potatoes, cashews and vegetable stock and bring everything to a simmer. Stir in the nutritional yeast, cover with a lid and cook 20 minutes or until the potatoes and cashews have softened. 

Transfer the soup to a powerful mixer and carefully purée until silky smooth. ( the Vitamix did an exponentially better job at this than my immersion blender).

Transfer the creamy soup back to the pot and bring to a simmer again. Add the broccoli florets, cover with a lid and cook a few more minutes until the broccoli is softened to your liking. Take good care not to overcook it, 3 to 5 minutes should yield that perfect al dente texture. Alternatively you can steam the broccoli separately while your soup is cooking.

Taste and adjust seasoning with the sea salt.&nbsp;Add more vegetable stock at this point to thin out the soup if you prefer.&nbsp;

Serve hot with extra red pepper flakes and the fresh chives.&nbsp;

https://content.jwplatform.com/videos/FJ3D4mld.mp4

Creamy broccoli and potato soup recipe with cashews and herbs!

Broccoli and Potato Soup

This Vegan Moussaka is loaded with flavour and one of my favourite traditional Greek dishes to make.

Vegan Moussaka

eggplant,

zucchini,

Keros olive oil

dry oregano

tbsp. Keros olive oil

white onion, finely chopped

Season

dry basil

vegetable stock paste

cinnamon

cloves

600 ml crushed Roma tomatoes

tbsp. Coconut sugar

butter

tbsp. all purpose flour

oat milk

lemon

Preheat your oven to 400F and line three baking sheets with parchment paper.

Cut your peeled potatoes, zucchini and eggplant and evenly coat with Kero olive oil, seasoning and oregano. Cook potatoes till soft, eggplant till tender and golden brown and zucchini till most of it&#8217;s liquid has evaporated.  The reason we&#8217;re pre cooking them is so there is no moisture in the baking dish for the moussaka.  You want this to be a mix of perfectly crispy and creamy, not watery!

To prepare your &#8220;meat&#8221; sauce all you will need in one deep pot.  Start by pre-heating your Keros olive oil and adding your onions.  Cook them down on medium-low heat for around 5 minutes or until soft.  Add in your garlic, salt + pepper, basil, oregano, stock paste, cinnamon and cloves and give your mixture a good stir.  Cook for 3 or so more minute on medium-low heat.  At this point your home should smell fabulous.  Add in your lentils, black bean, tomatoes and sugar.  Give it all a good stir before turning heat to low and popping on a lid and reducing for around 20 minutes.  You want the sauce to reduce enough that it&#8217;s thick but not stew like!  Once cooked set aside.

For the bechamel, add the butter to a pot on the stove and heat it at medium to low heat. As the butter melts, sift the flour and add to the pan stirring vigorously, don’t stop. Keep stirring and let it cook for a bit.  Don’t let it burn and if it sticks to the pan then turn down the heat.  Begin adding the milk, cup by cup, and stir using a whisk.  Your heat should still be on medium-low and continue to add milk as it gradually thickens. Add milk till you get to the right thickness (you will probably notice bubbles developing).

Once you’ve reach your desired thickness, remove from heat and stir in nutritional yeast, cinnamon, cloves, salt + pepper and your lemon!  Give it a taste for seasoning before setting aside.

To assemble your Moussaka grab a deep casserole dish and lightly grease with olive oil.  Begin layers by adding your potatoes, then zucchini, then eggplant.  Then add a generous layer of &#8220;meat&#8221; sauce and top with your bechamel.  Cover with tin foil and bake for 30 minutes.  Remove tin foil and bake for another 10-15 minutes.   You will know it&#8217;s ready when the bechamel is more firm and less giggly when you shake the dish. Finish on broil (keep your eyes on this) for around 2-3 minutes to get that nice brown finish. Top with fresh thyme for serving!

Moussaka goes great with Greek Salad and feta (there are so many amazing plant based versions).

This recipe is SO good! The oat milk bechamel omg.

I really wanted to make this today.... but I don‘t know how much 2400ml lentils and 1400ml black beans are in cups or grams/kilograms... nor ounzes...

I live in Germany and they don‘t sell canned goods labeled with ml. 

Could you please help?

As a non-vegan, I made this for dinner for a vegan friend and needless to say it is one of the best dishes I have ever made and just couldn't get enough! The lentil "meat sauce" is packed full of flavour and the béchamel is INSANE! I couldn't stop licking the spoon and quite happily would have just had that for dinner! I personally found that I needed more of the vegetables and I stupidly cut them the wrong way (short &amp; round rather than length ways - silly me and lesson learnt), so next time I am going to increase the quantity of veg so I can have a couple more layers! But would 1000000% recommend for vegans and non-vegans alike... *continues to drool about that béchamel*....

What's up, after eading this amazing post i aam too cheerful to share my familiarity herfe with mates.

It’s my first time making Moussaka, loved this recipe, it’s delicious, creamy and full of nutrients, the whole family enjoyed it! Will definitely make it again.

Going to be a yes for me dawg. Lots of delicious layers of flavour here. Easy recipe to follow. Was super impressed by the vegan beschemal as well!!

Delicious and so hearty! Fantastic flavours and the recipe was easy to follow - it makes a BIG moussaka so it's great to have some as leftovers too! Thanks Maria!

So delicious even non-vegans will enjoy. Freezes surprisingly well, too. I thawed my leftovers yesterday and tasted just as good!

Thank you for this recipe, we are loving it SO MUCH.  Mine wasn't completely vegan because we had ghee in the house that we used, but will definitely make it vegan next time.  We have made it with both oat milk and almond milk and both were delicious.
It is wonderful the first day, but we found second day leftovers to be even better as all the flavors had melded beautifully.

I am looking forward to making many more of your creations - but this one is a winner and will be loved by all the vegans and omnivores I know.  Thank you Maria - Happy Holidays!

This vegan moussaka recipe is divine!! I’ve tried many other recipes and they did not turn out and it discouraged me from trying to make it again. Well this recipe turned out perfectly. Followed the receipt to a tee and used cashew milk instead of oat cause that’s all I had and it was incredible. I’ve been trying to recreate a moussaka ever since I had it in Greece! Thank you Maria for being a culinary genius in vegan cuisine! This recipe is perfect to make ahead and eat throughout the week and the left overs store in the freezer well too

Fantastic I made this for my Vegan daughter for Greek Easter and it was delicious 😋!

AMAZING! Made this for our quarantine supper tonight and absolutely love it!  Any idea if this will freeze well?

Millet is a highly nutritious, gluten-free grain that is extremely delicious with my warming aubergine, mushroom and broccoli curry.

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