Creamy Vegan Broccoli Cheeze Soup

If you’re a vegan then one of the things you may really miss from your pre-vegan days is Broccoli Cheddar soup, but fear not, you can still have your soup and eat it too! My whole foods Creamy Vegan Broccoli Cheeze soup will make your tummy smile with fond memories but this time its free from any harm to animals…. not to mention harmful cholesterol!

Being completely oil free this recipe is ultra healthy and with the addition of nutritional yeast you will get your fill of B vitamins while still enjoying this creamy comfort food! I suggest serving it with a thick slice of my Vegan Irish Soda Bread for an extra helping of happiness!

Enjoy Holly xoxo

Creamy Vegan Broccoli Cheeze Soup

Vegan          Oil Free          Gluten Free           Prep Time: 15 mins               Cook Time: 35 mins

Ingredients

  • 1 Large Onion Chopped
  • 1 Large Garlic Clove Minced
  • 5 Cups Chopped Broccoli
  • 5 Cups Chopped Potato
  • 1 Cup Chopped Carrot
  • 7 Cups Vegetable Broth
  • 1/2 Cup Nutritional Yeast
  • 1 Tsp Turmeric
  • 2 Tsp Sea Salt

Method

  • In a large pot add just enough water to cover the base and cook Chopped Onion and Minced Garlic until Onion is translucent.
  • Add Broccoli, Potato, and Carrot and cook for ten minutes, add more water if needed to base of pot.
  • Add Veggie Broth, Nutritional Yeast, Turmeric, and Sea Salt and bring to a boil then reduce heat to simmer for 25 minutes.
  • With a hand blender puree the soup until smooth and creamy.
  • Serve with a nice think slice of my Vegan Irish Soda Bread!
  • Enjoy!

 

Cheezy Broccoli Asparagus Sun Dried Tomato Vegan Quiche

When I was young I was never much of an egg fan so when I went vegan I didn’t really miss them… except in the case of a nice quiche. Unfortunately quiche is quite heavy on cholesterol and not the best choice if you’re trying to eat healthier. But fear not! My Cheezy Broccoli Asparagus Sun Dried Tomato Vegan Quiche ( wow that was a mouth fun… or it will be when you try out this recipe, I crack myself up LOL) is free from harmful cholesterol and full or protein due to the chickpea flour! Now that is a pretty darn good trade I think!

One quick note to those of you new to using chickpea flour, it is a wonderful and versatile ingredient but has the tendency to dry out a little as it cools so my recommendation to you if you plan to re-heat this quiche is to sprinkle a little water over the quiche before you reheat to add moisture back in. Either way it will still taste great but that is just a little chickpea flour pro tip for you!

Enjoy! Holly xoxo

Cheezy Broccoli Asparagus Sun Dried Tomato Vegan Quiche

Vegan         Gluten Free        Sugar Free        Prep Time: 15 minutes      Bake at 475 for 30 minutes

Serves 8 (155 Cal per serving)

Ingredients

  • 2 Tbsp Grape Seed Oil
  • 1 Cup Broccoli Chopped
  • 1 1/2  Cup Asparagus Chopped
  • 1 Small Red Onion Diced
  • 1 Large Garlic Clove Crushed
  • 3 Tbsp Sun Dried Tomatoes Chopped
  • 2 1/2 Cups Chickpea Flour
  • 3 Cups Water
  • 1/4 Cup Nutritional Yeast
  • 1 Tsp Turmeric
  • 1/2 Tsp Paprika
  • 1 Tsp Black Salt
  • 1 Tsp Sea Salt
  • 1/4 Tsp Ground Black Pepper

Method

  • Pre-heat oven to 475
  • In a large cast iron pan fry Onion, Broccoli, and Asparagus in Oil on medium for 2 minutes
  • Add Garlic and Sun Dried Tomatoes and fry on low for 5- 10 minutes
  • As veggies are frying mix remaining ingredients in a mixing bowl, whisk until smooth.
  • Pour batter over veggies and stir
  • Place cast iron pan into the oven for 30 minutes
  • Pierce with a toothpick, if toothpick comes out clean then quiche is ready
  • Allow to cool for 15 minutes before serving
  • Enjoy!