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Vegan Mediterranean Pasta Salad

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Vegan Mediterranean Pasta Salad!

With the warmer weather finally here, I’ve been craving lighter, summer-inspired meals. This Vegan Mediterranean Pasta Salad is the perfect quick summer meal idea. The fresh basil and sweet cherry tomatoes pair perfectly together. This pasta reminds me of a combination of Greek and Italian flavours joined into one.

This pasta salad would be great as a side dish or served at a family pot-luck, but it’s also great to have as your main meal. The sunflower seeds add some healthy fats and extra protein, and there’s additional protein in both the chickpeas and the brown rice pasta. This pasta salad is macronutrient balanced and includes some fresh veggies as well. You can use whatever type of pasta you prefer, I like brown rice fusilli here.

For more summery recipes, try my Black Bean and Corn Salad or my Easy Vegan Pesto!

Vegan Mediterranean Pasta Salad

Laura Brining
Italian and Greek flavours combine in one dish with cherry tomatoes, fresh basil, and kalamata olives in this vegan and gluten-free Mediterranean Pasta Salad.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5

Ingredients
  

  • One 1 pound package of pasta I used brown rice pasta
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon oregano
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup red onion sliced
  • 1 cup cucumber chopped
  • 1 cup cherry tomatoes halved
  • 1/4 cup kalamata olives halved
  • 1/4 cup fresh basil roughly chopped
  • One 389 ml can of chickpeas drained and rinsed
  • 1/4 cup sunflower seeds

Instructions
 

  • Prepare your pasta according to package directions.
  • In a large bowl, whisk together the olive oil and red wine vinegar. Add the oregano, red pepper flakes, garlic powder, salt, and pepper.
  • Add the sliced red onions, cucumber, cherry tomatoes, kalamata olives, fresh basil, chickpeas, and sunflower seeds. Stir to combine.
  • When the pasta is cooked and slightly cooled, add the pasta to the bowl and stir until fully coated.
  • Serve immediately.

Vegan Mediterranean Pasta Salad

Vegan Creamy Chipotle Pasta

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Vegan Creamy Chipotle Pasta!

This pasta sauce is super rich and creamy. The base of the sauce is made with blended cashews, which gives the sauce a rich cream like feeling. The smoked paprika and chipotle add depth of flavour and a subtle smokiness, which pairs perfectly with fresh cherry tomatoes. There’s a little bit of heat to this sauce with the addition of chili flakes.

I served this sauce over brown rice fettuccine for a simple gluten-free dinner. This meal is pretty filling on its own, but I also like to sprinkle it with hemp hearts for an extra boost of protein. It’s super quick to make, and the sauce comes together in minutes while you saute the other ingredients.

For more pasta recipes, try my Vegan Lasagna, Easy Vegan Pesto, or Walnut Mushroom Bolognese!

Vegan Creamy Chipotle Pasta

Laura Brining
A rich and creamy cashew pasta sauce flavoured with chipotle and smoked paprika.
5 from 11 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5

Ingredients
  

  • 1 teaspoon olive oil
  • 3 cloves garlic minced
  • 1 large onion diced
  • 2 cups cherry tomatoes
  • 1 cup cashews soaked and drained (soaked for at least 4-6 hours)
  • 1 cup water
  • 1/2 tablespoon apple cider vinegar
  • 1/8 teaspoon smoked paprika
  • 1/8 teaspoon chipotle powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 large handfuls spinach chopped
  • 1/2 teaspoon chili flakes
  • 16 oz package of your pasta of choice cooked

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add the garlic and onions and cook until translucent, about 3 minutes. Add the tomatoes and continue to cook over medium heat until the tomatoes are soft and cooked down, about 5-7 minutes.
  • Meanwhile, prepare the sauce by blending the soaked cashews, water, apple cider vinegar, smoked paprika, chipotle, salt, and pepper. Blend until fully smooth. Add the blended sauce into the pot along with the spinach and chili flakes. Cook for an additional 3-5 minutes until the sauce is warmed and the spinach is wilted.
  • Serve over your pasta of choice. I used brown rice linguine.

Vegan Creamy Chipotle Pasta

Vegan Tomato Curried Lentils

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Vegan Tomato Curried Lentils!

I have been loving lentils lately. After developing my Sweet Potato Lentil Curry recipe, I wanted to create another recipe featuring lentils that I could add to my rotation of meals. I went a little more simple with these Vegan Tomato Curry Lentils, but they’re still packed with flavour. These are great as a main meal served over brown rice with a side of veggies, but they would also make a nice side dish.

Lentils are a great source of iron and plant-based protein, and they’re also abundant in minerals and vitamins. By serving this meal with a side of your favourite veggies, it becomes a great balanced meal that will leave you feeling full and satisfied. It’s been perfect on these chilly rainy days we’ve been having during these last few weeks of winter.

For more of my favourite curry recipes, try my Sweet Potato Lentil Curry, Tomato Coconut Chickpea Curry, or my Pumpkin Curry with Chickpeas!

Vegan Tomato Curried Lentils

Laura Brining
Easy vegan tomato curried lentils!
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • 1 teaspoon olive oil
  • 3 cloves garlic minced
  • 1 medium onion diced
  • One 680 ml can of tomato sauce
  • 2 cups dried lentils
  • One 400ml can of coconut milk
  • 1 cup of water
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon curry powder

Instructions
 

  • Heat olive oil in a large pot over low-medium heat. Add the garlic and onions and cook until translucent, about 3-5 minutes.
  • Add the tomato sauce, lentils, coconut milk, water and seasonings. Stir until combined. Let simmer with the lid on for about 30 minutes, until the lentils are soft and the liquid is absorbed.
  • Serve over rice with your favourite veggies.
  • *Note: I pre-soak my dried lentils in advance to help with digestion. This step is not necessary. If you are adding un-soaked lentils you may need to add additional water to reach your desired consistency.

Vegan Tomato Curried Lentils

Vegan Sweet Potato Lentil Curry

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Vegan Sweet Potato Lentil Curry!

I just re-discovered how much I love lentils thanks to this meal! They’re soft and super flavourful in this Vegan Sweet Potato Lentil Curry. This curry is perfect served over brown rice and makes a quick and easy dinner that is both vegan and gluten-free. It’s also perfect for meal prepping and stores great in the fridge for up to a week.

This meal is super nourishing. The sweet potatoes add lots of vitamin A which is great for skin health and much needed as we come out of the winter months! This meal is also macronutrient balanced with the addition of healthy carbohydrates, protein from the lentils, and healthy fats from the coconut milk. You could also sprinkle on some hemp hearts for a crunchy topping loaded with additional protein and healthy omega-3.

For more vegan curry recipes, try my Tomato Coconut Chickpea Curry or my Pumpkin Curry with Chickpeas!

Vegan Sweet Potato Lentil Curry

Laura Brining
A vegan sweet potato and lentil curry!
4.93 from 14 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 1 teaspoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1/2 cup dried brown lentils soaked and drained, if desired
  • 2 cups sweet potato cubed
  • One 398 ml can of tomato sauce
  • 1 cup of water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoon turmeric powder
  • 1 teaspoon curry powder
  • One 400 ml can coconut milk

Instructions
 

  • Heat olive oil in a pan over medium heat. Add the onion and garlic and simmer until soft, about 3-5 minutes.
  • Add the dried lentils, cubed sweet potato, tomato sauce, water, salt, pepper, turmeric, curry powder, and coconut milk. Stir to combine. Reduce heat to medium-low and simmer until the lentils and sweet potato are fully cooked, about 30 minutes.
  • Note: I pre-soaked and drained my lentils in advance to aid with digestion. This step is not necessary, however, you may need to add slightly more water if your lentils are not pre-soaked. I suggest cooking the lentils and then adding additional water if necessary.
  • Serve over rice.

vegan sweet potato lentil curry

 

Top 5 Winter Meal Prep Dinners

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Top 5 Winter Meal Prep Dinners!

At the start of the new year, many of us are looking to get back into our routines and out of holiday mode. Meal prep dinners are my favourite way to get on track for the week ahead and ensure I have healthy meals prepared for every day of the week. This saves me so much time and is a great way to stay accountable throughout the week.

I’ve rounded up my top 5 dinners that are great for meal prepping and perfect for cosying up with during these cold winter months. They’re a combination of my favourite soups, curries, and hearty chilis. Each of these meals can be stored really well in the fridge all week long. I like to portion them out in glass containers when I make the meal so I can reheat them easily each night.

These meals are all filling and satisfying and they’ve become some of my go-to meals this winter. I’ve combined complete carbohydrates, healthy fats, and plant-based protein to create balanced meals that help you stay full all night.

Happy meal prepping!

#1 Tomato Coconut Chickpea Curry

#2 White Bean Soup with Mushrooms and Potatoes

#3 Pumpkin Curry with Chickpeas 

#4 Thai Noodle Soup with Crispy Tofu 

#5 Chipotle Chili 

Tomato Coconut Chickpea Curry

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Tomato Coconut Chickpea Curry!

Happy New Year! Thank you so much to everyone who has supported Live Simply Healthy and followed along in 2018, and thank you to every new reader joining me in 2019. I love creating healthy vegan, gluten-free, and refined sugar-free recipes and sharing them with you all to enjoy. I love hearing your feedback and seeing your creations – so please join me on Instagram if you haven’t already!

What better way to kick off the new year than with a super simple and healthy recipe?! This Tomato Coconut Chickpea Curry is so quick to make, and its perfect to help you stay on track with eating healthy throughout the week – especially if you make it in advance at the start of the week. I like to make a batch of this (sometimes even a double batch) and then I have it on hand all week long for quick dinners.

This curry is oh so creamy, and I think it’s my best curry I’ve made so far. It is so simple, but the flavours work perfectly together. The fresh tomatoes simmered in coconut milk pair perfectly with the warming spices. This curry is vegan and gluten-free. I like to serve it over brown rice, but basmati would be delicious here as well.

For more warming winter meal inspiration, check out my White Bean Soup with Mushrooms and Potatoes, Chipotle Chili, or Pumpkin Curry.

Wishing everyone a healthy and happy 2019!

Tomato Coconut Chickpea Curry

Laura Brining
A creamy Tomato Coconut Chickpea Curry!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

  • 2 teaspoons olive oil
  • 3-4 cloves garlic minced
  • 2 medium onions diced
  • 6 medium tomatoes chopped (I used on the vine tomatoes)
  • Two 400 ml cans of coconut milk
  • 1 teaspoon curry powder
  • 2 teaspoons turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • Two 540 ml cans of chickpeas rinsed and drained
  • 2 handfuls spinach optional

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add the garlic and onion. Saute until translucent, about 3-5 minutes. Add the chopped tomatoes and simmer until soft, about 10 minutes.
  • Add coconut milk, curry powder, turmeric, garam masala, pepper, salt, and cornstarch. Whisk until combined. Add the chickpeas. Bring to a low boil and simmer until slightly thickened, about 10 minutes.
  • Add the spinach 2-3 minutes before serving.
  • Serve over brown rice.

Thai Noodle Soup with Crispy Tofu

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Thai Noodle Soup with Crispy Tofu!

Thai Noodle Soup Vegan

This Thai Noodle Soup with Crispy Tofu has been one of my go-to dinners throughout the past few months. It makes a perfect warming dinner during a cold or snowy night, and it’s very quick to prepare. The leftovers store really well, so I like to meal prep this soup and have the leftovers for dinner throughout the work week.

This soup has a nourishing broth made with homemade veggie broth, coconut milk, ginger, garlic, and turmeric. These nourishing components make this soup perfect for when you feel like you’re coming down with a cold. The rice noodles add carbohydrates, the tofu adds plant-based protein, and the coconut milk adds some healthy fats, making this meal macronutrient balanced and satisfying.

I like to cook the broth of the soup first. I add the broccoli only 2-3 minutes before serving, so it stays bright green and crisp. Then I remove the soup from the heat, add in the cooked rice noodles, and stir to combine before serving into soup bowls. Lastly, I top with the crispy tofu so that it remains nice and crispy. You can garnish this with any toppings you want, I like fresh cilantro, sliced green onions, a lime wedge, or fresh sprouts.

For more warming soup recipes, try my Creamy Tomato Red Pepper Soup or White Bean Soup with Mushrooms and Potatoes.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipe ideas and nutrition tips!

Thai Noodle Soup with Crispy Tofu

Laura Brining
Thai Noodle Soup with mushrooms, broccoli, and crispy tofu
5 from 1 vote
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5

Ingredients
  

Thai Noodle Soup:

  • 1 teaspoon coconut oil
  • 1 teaspoon ginger grated
  • 2 cloves garlic grated
  • 1 medium onion thinly sliced
  • One 8 oz package brown mushrooms thinly sliced
  • 3 cups veggie broth store-bought or homemade from scraps
  • One 400ml can of full fat coconut milk
  • 2 cups water
  • 1/2 fresh lime juiced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • 1 teaspoon curry powder
  • 2 cups broccoli cut into florets
  • 1 pound package of thick Thai rice noodles cooked

Crispy Tofu:

  • 1 teaspoon coconut oil
  • 1 block extra firm tofu thinly sliced into bricks
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Toppings (optional):

  • Fresh cilantro
  • Lime wedges
  • Sliced green onion
  • Sprouts

Instructions
 

  • Heat coconut oil in a large pot over low-medium heat. Add grated ginger and garlic, sliced onion, and sliced mushrooms. Cook over low-medium heat until soft, about 5-6 minutes.
  • Add veggie broth, coconut milk, and water. Season with fresh lime juice, salt, pepper, turmeric, garam masala, and curry powder. Reduce heat to low and let simmer while you prepare the tofu, about 15 minutes.
  • Heat coconut oil in a large frying pan over medium heat. Add the sliced tofu. Season with salt and pepper. Cook over medium heat while stirring frequently to prevent burning. Cook until tofu is crispy and golden brown, about 10-15 minutes. Remove from heat and set aside to assemble the soup.
  • Add the broccoli florets to the simmering soup about 2-3 minutes before serving. Add the cooked Thai rice noodles and stir to combine. Serve into soup bowls. Top each bowl with the crispy tofu. Garnish with your choice of fresh cilantro, lime wedges, sliced green onions, or sprouts, optional.
  • I like to store any extra soup and tofu separately. This way I can reheat the soup separately in the microwave and the tofu in a pan to ensure it stays crispy.

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Thai Noodle Soup

Black Bean and Corn Salad

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Black Bean and Corn Salad!

Black Bean and Corn Salad

This Black Bean and Corn Salad is delicious and refreshing! It makes a perfect summer meal and is one of my favourite go-to dinners throughout the summer months. The best part about this salad is its versatility. It is great served on its own, but it is even more delicious served over a bed of greens, paired with brown rice, topped with guacamole or avocado chunks, drizzled with spicy vegan nacho cheese sauce, or served with mango salsa. The combinations are endless and make this meal delicious and exciting each and every time.

This meal is packed with tons of plant-based protein and fiber. It is loaded with vegetables and is a super satisfying meal. Serving it with avocado adds lots of healthy fats, and pairing it with brown rice adds complete carbohydrates. It’s great enjoyed all summer long!

For more summer dinner inspiration, try my Mediterranean Platter, Creamy Tomato Red Pepper Soup, or Black Bean & Mushroom Tacos.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Black Bean and Corn Salad

Laura Brining
A summery Black Bean Salad with fresh corn!
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 4

Ingredients
  

  • 4 cobs of fresh corn cooked and kernels removed
  • Two 540 ml cans of black beans washed and drained
  • 1 cup yellow bell pepper cubed
  • 1/4 cup chopped fresh cilantro
  • Juice from 1/2 of a lime
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cumin powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1 teaspoon onion powder

Instructions
 

  • Add fresh corn, black beans, yellow bell pepper, and fresh cilantro to a large bowl.
  • Add the fresh lime juice. Season with salt, pepper, cumin, garlic powder, chili powder, and onion powder. Stir until well combined.
  • Serve immediately or chill in the fridge before serving.

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Black Bean and Corn Salad

Creamy Tomato Red Pepper Soup

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Thick and Creamy Tomato Red Pepper Soup!

tomato red pepper soup

With August just around the corner, local tomatoes and peppers are abundant. I have a constant supply of fresh basil in my garden, and my tomatoes and peppers are just about to ripen. This soup is a perfect way to use up your home grown veggies or local produce before the season is over. Local veggies also add additional flavour to your cooking. This soup would also be great enjoyed on a cold or rainy day.

This thick and creamy Tomato Red Pepper Soup is bursting with fragrant flavours. The secret added ingredient, sweet potato, makes this soup extremely thick and creamy, without extra fat from cream. The sweet potato also adds another flavour dimension, as well as dense nutrients.

Serve with a side salad, fresh bread, or enjoy on its own for a deliciously creamy vegan meal.

For more soup recipes, try my Thai Noodle Soup with Crispy Tofu, Sweet Potato Lentil Soup, or Creamy Sweet Potato Squash Soup.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Creamy Tomato Red Pepper Soup

Laura Brining
Thick and creamy vegan Tomato Red Pepper Soup.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

  • 2 teaspoons olive oil
  • 1 medium onion diced
  • 1 clove garlic minced
  • 1 red bell pepper diced
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 8 to matoes chopped into large chunks
  • 1 medium sweet potato cooked and removed from skin
  • One 400 ml can coconut milk
  • 2 tablespoons fresh basil chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic and diced bell pepper. Cook over medium heat until onion is translucent, about 5-7 minutes.
  • Add chopped tomatoes. Cover and simmer over low heat until tomatoes are soft and fully cooked, about 10 minutes.
  • Remove tomato mixture from stove and add into a large blender. Add the cooked sweet potato and blend until smooth.
  • Pour the mixture back into the large pot over low heat. Add coconut milk and simmer until coconut milk is warmed through. Season with chopped basil.
  • Serve with additional salt and pepper if desired.

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tomato red pepper soup

Hearty Vegan Chili

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Hearty Vegan Chili!

Chili is one of my favourite one-pot meals. It’s packed with protein and perfect on a cold or rainy day. If you’re vegan or looking to reduce your meat intake, this hearty meal is the perfect option. It tastes similar to the traditional version and is a great way to incorporate extra veggies and legumes into your diet. Lentils and beans are a great source of protein, as well as fibre, iron, and B vitamins. The carrots add additional vitamins and minerals.

I like to serve this over warm brown rice with avocado. This creates a perfectly balanced meal with protein, complete carbohydrates, and healthy fats. I love to enjoy this meal before or after a workout, or on a damp and rainy day.

Hearty Vegan Chili

Laura Brining
Simple and hearty vegan chili
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 2 teaspoons olive oil
  • 1 large onion diced
  • 2 cloves garlic minced
  • 1 cup carrots cubed
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon <g class="gr_ gr_75 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="75" data-gr-id="75">chili</g> powder
  • ½ teaspoon <g class="gr_ gr_77 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="77" data-gr-id="77">chili</g> pepper flakes use 1/4 teaspoon for less spicy
  • ½ teaspoon paprika
  • ½ teaspoon oregano
  • ½ cup water
  • One 398 ml can black beans rinsed and drained
  • One 540 ml can red kidney beans rinsed and drained
  • ½ cup lentils
  • Two 398 ml cans of tomato sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon red wine vinegar
  • ½ teaspoon maple syrup

Instructions
 

  • Heat olive oil over medium heat in a large pot. Add diced onions, minced garlic, and cubed carrots. Season with salt, pepper, <g class="gr_ gr_80 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="80" data-gr-id="80">chili</g> powder, <g class="gr_ gr_81 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="81" data-gr-id="81">chili</g> pepper flakes, paprika, and oregano. Stir until onions are translucent, about 3-5 minutes.
  • Add water and continue to cook over medium heat until carrots are fully <g class="gr_ gr_66 gr-alert gr_gramm gr_inline_cards gr_run_anim Punctuation only-del replaceWithoutSep" id="66" data-gr-id="66">cooked,</g> about 10 minutes.
  • Add black beans, red kidney beans, lentils, and tomato sauce. Reduce heat to low and stir. Season with soy sauce, red wine vinegar, and honey. Simmer until lentils are fully cooked. Depending on lentil size, anywhere from 8-20 minutes.