Vegan Pizza Soup with Bell Pepper & Mushrooms

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This hearty soup has everything you love about pizza all in one bowl. The only thing missing is the crust, but if you want the full experience just serve this soup up with some fresh bread! 

When I first started making this variations of this recipe I didn't intend to call it pizza soup, but every time I'd make it my partner would tell me it tastes like pizza. I've since come to fully embrace idea of pizza flavors being in a soup and so I've tried to make it a bit more pizza-like each time which resulted in this thoroughly pizza inspired soup creation.

I chose to use classic pizza topping veggies like mushrooms and bell peppers and I also added in barley and white beans to make the soup extra filling and give it a bit more texture and substance. If you're not into barley feel free to leave it out, but it you like an extra thick soup it definitely lends itself to that consistency. 

The fresh herbs give this soup an authentic pizza flavor.  While I used dried oregano for convenience, I opted to use fresh basil and thyme as well which if you can find them fresh they really add such a good flavor. 

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While this soup is still delicious without the parmesan topping, I find that pairs nicely with the tomato sauce and gives it such a realistic pizza flavor. Check out my Vegan Parmesan recipe for a super quick and easy way to make your own at home and enjoy the extras on all sorts of food, it's seriously so good on almost anything savory. 

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This recipe requires a little bit of chopping, but it cooks up on the stovetop in just 30 minutes making it a perfect weeknight recipe! It's also oil-free and full of whole grains, healthy plant protein, and fiber to keep you feeling healthy and vibrant.

If you love pizza, give this soup a try and let me know what you think of it! 

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How to Make Vegan Parmesan with Only 2 Ingredients

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This vegan parmesan recipe is one of the most simple recipes ever. It only requires two ingredients: raw cashews and nutritional yeast. 

When I first started experimenting with creating my own vegan parmesan at home, I followed a few slightly more complex recipes with more ingredients, and while the end result was delicious, I found that the parmesan wasn't as versatile as I would like it to be. 

I would cook a meal that was already salted and flavored the way I wanted it, then I'd add in my salty garlic-y homemade parm and it would totally overpower the taste. So I stopped adding salt, onion powder, garlic, etc. and before I knew it everytime I made it I was making it the same exact way with only cashews and nutritional yeast and this recipe has worked for me time and time again. 

While the flavor is subtle and not super salty like actual parmesan, you get a lot more control over how much salt you choose to add so you can get away with using more of this parmesan without things getting too salty or overpowering. 

I have tried using nutritional yeast on it's own as vegan parmesan substitute, and while this will work in a pinch, nutritional yeast has a slightly sweet flavor so it's not quite ideal on it's own. When it's balanced with the raw cashews, it lends a nice cheesy flavor without becoming overly sweet. 

I put this stuff on everything; pizza, pasta, potato patties, sauces, breading, soups, etc. so since I use it all the time I like to always have some in a jar in my fridge where it will stay nice and fresh for several weeks. 

White Bean, Cherry Tomato & Heart of Palm Salad with Refreshing Lemon Basil Dressing

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If you love refreshing and zesty salads and are looking for a healthy alternative to fresh mozzarella, you'll love this salad recipe!

I have been loving heart of palm as a mozzarella replacement in salads lately. The texture and mild flavor is similar to fresh mozzarella and with the right dressing it can taste very similar. For convenience, I like to use canned heart of palm which is readily available and easy to drain, slice, and serve. 

I added in white beans for extra protein and fiber along with fresh cherry tomatoes, cucumber, avocado, and sliced green onion.

The dressing is what makes this salad so delicious and zesty. It's super easy to throw together quickly in the blender. First, add to the blender the lemon juice, water, vegan cashew parmesan (or nutritional yeast), garlic, and mustard and blend until combined. Then, add in the basil leaves and pulse a few times until shredded into small pieces. 

It's amazing how flavorful this dressing is with no oil needed! The lemon juice and fresh basil in combination with cherry tomatoes, avocado, and heart of palm makes for a deliciously healthy fresh salad that's actually so filling and satisfying. 

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