Category: Meatless Monday

No Chick’n Noodle Soup – Vegan 

It’s a blustery cold day here in Canada so I made the ultimate comfort food Chicken Noodle Soup – minus the actual chicken of course. 

You will need 

6 cups water

4-5 tbsp of Bulk Barn vegetarian chicken broth mix

2 large carrots chopped 

1/2 onion chopped

2 stalks celery chopped

2 bay leaves

Sage, Italian seasoning and thyme

1 cup small shell pasta

Small handful of spaghetti noodles broken down

1 sweet potato peeled and chopped 

1 package of Tofurky slow roasted chicken 

1/2 cup brown rice 

Add water to a large pot, bring to a boil. Add veggies , rice and broth and reduce to low heat. 

Let simmer on low for a few hours then add the chicken and pasta. 

Let pasta cook until tender 

The longer you simmer the better it is! Do not add pasta too early though or you will have a soggy mess. 

Comfort food at its finest 

Vegan Lasagna Soup 

Meatless Monday Win! 

This was another whip together meal that I started before I went out for a run and finished when I got back. 

You will need 

1/2 package of Gardein crumbles

1/2 package of oven ready lasagna 

Diced onion, green pepper and mushrooms

28oz diced tomatoes 

1 jar marinara

1 carton vegetable broth 

Nutritional yeast

Italian seasoning, garlic powder, basil 

Step 1

Sauté onions, peppers and mushrooms in oil. Add in crumbles

Step 2  add broth, tomatoes marinara and seasonings 

Put a lid on it and let simmer over low until it thickens a bit 

Step 3 break up lasagna noodles into soup , add some nutrional yeast . Cover and let cool on low until al dente

Step 4 serve with more nutrional yeast and warm garlic toast 

So Dang Good! 

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Meatless Monday Vegan Fajitas 

Sharing yet another stupid easy meal because I do not cook complicated! I’m all about the throw everything into a saucepan and cook it. 

I found this “meat” substitute the other day at Freshco and had to try it. Not all substitutes are good, this one was. Tofurky chick’n! 

Basically I sautéed onions and peppers in a little EVOO , added in the chick’n then seasoned with garlic powder, cumin and chili powder. Took like 6 minutes! 

Folded the mixture into a tortilla and topped with Daiya cheese. 

Oh em gee! 

Stupid Easy portable meal! I may have consumed more of these than I should have but hey everyone loves fajitas , right? 

Enjoy and happy Meatless Monday 

Spaghetti with Lentil Sauce

Who needs meat sauce, right?

I made this delicious dish tonight with my favorite meat substitute – Lentils!

Super easy, quick and yummy! 

You will need 

1 cup dry lentils

Diced onions, garlic and mushrooms

Canned diced tomatoes

Marinara sauce – jarred 

Step 1 – bring lentils to a boil in 3 cups water , cover and simmer on low until cooked. Rinse and drain 

Step 2 – sauté veggies in oil. Add in lentils, canned tomatoes and marinara. Season with Italian spices ( I also add a little cinnamon, trust me!) 

Step 3- boil spaghetti noodles to al dente then add to pan of lentil sauce  

Top with Vegan Parmesan and serve with fresh crusty bread and you have one heck of an Italian feast! 


Mexican Quinoa – Vegan 

Hear hear to one pot wonders! 

Made this epic awesomeness tonight and it was Delish! 

Here is how to make it 

In a large skillet add 1 cup canned chickpeas, 1 cup black beans, 1 cup frozen diced onions/peppers, 1 can diced tomatoes, 1 can corn, 1 cup vegetable broth, 1 cup quinoa. Add in 2 tbsp each of garlic powder, cumin and chili powder. 

Cover and let simmer on low-MED heat for about 25-30 minutes. 

Top with Daiya cheddar shreds 

Top with cubed avocado and Boom you got yourself a meal!

Vegan plant based goodness! 

You are welcome! 

Lentil Lasagna 

Meatless meals are back in action for this girl. 

After doing the Keto thing I realized I felt better when I ate more plants  and fruit, so that’s what I am going to do. I decided that my love for lentils had to inspire a favorite comfort meal- lasagna! 

So here is how it went down! 

You will need

12 cooked lasagna noodles

1 jar of pasta sauce

1 28oz can of diced tomatoes

1 cup dried lentils 

Italian seasoning and garlic powder

Shredded mozzarella cheese ( I use the pre shredded kind in the bag because I’m lazy like that) 

Step 1 – boil the lentils in about 2-3 cups of water until tender. Keep an eye on them in case you need to add more water. Once liquid is absorbed and lentils have cooled, mash them up – I use my hands because that just works best. 

Step 2 – add the pasta sauce ,tomatoes and seasoning  

Step 3- start layering! In a greased 9×13 pan layer 3 noodles – then lentil sauce then cheese . Repeat 4x  

It should look like this beauty  

I added a little extra old cheese on top – because I love cheese. I swear this pan weighs 20lbs.

Step 4 – cover with foil and cook for about 45 minutes at 350 degrees then remove foil and broil the top for about 3-5 minutes 

 Ta Da!!!! 

Holy cheesy yummy! Serve with warm garlic bread and you have a carbtastic meal. 

Meatless Monday – Chickpea Salad Sammie’s

I love sandwiches , subs , buns , bread – ok I LOVE CARBS ! 

Today is what we Vegans like to share with the public – Meatless Monday’s ! 

If you google this recipe you will find many options but here is how I like to make mine . 

You will need 

1 can chickpeas – rinsed drained

Dijon mustard


Crushed walnuts

Lime juice

Celery , red onion, garlic all minced/diced 

Salt & pepper 

You need to mash your chickpeas – either with a fork or in a food processor – just leave some chunky pieces . 

Add in the veggies , add in 1 heaping tbsp of both veganaise and Dijon . Mix . Squirt a few times the lime juice . Add salt & pepper and palmful of crushed walnuts. 

Cover and let chill in fridge . Serve on bread for a Sammie , lettuce cups or over a salad ! 

Obviously I chose the Sammie ! 

Vegan Shepards Pie

Meatless Monday Post Alert ! 

I love comfort food and my love for lentils is unreal . Lentils are an amazing sub for ground beef in any recipe. I like to use dry brown lentils for most of my recipes and this is how I make my Meatless Vegan Shepards Pie . 

You will need 

2 cups dry lentils , rinsed , drained and picked over

1 carton No Salt Vegetable broth

1/2 diced onion 

3 cloves garlic minced 

Frozen peas , corn and carrots 

Thyme , italian seasoning and salt & pepper 

5-6 large russet potatoes

Earth balance and milk alternative for smashing the taters 

Nutritional yeast

Boil potatoes , drain and whip with Earth balance and milk alternative , set aside 


Add some oil to a pot and sautée onion and garlic until tender


Add lentils


Cover with broth and let simmer on medium heat for about 35-40 minutes 

  Once liquid has been almost absorbed , add frozen veggies and spices 


In a large 9×13 pan add in the lentil mixture 


Cover with potatoes and top with nutritional yeast 


Cover with foil and bake for 30 minutes at 375 degrees 



Yum freaking oh 



Sketti Cups- Meatless Monday

Here’s yet another easy peasy recipe for my friends going meatless on Mondays! 

You will need 

Spaghetti noodles

1/2 can diced tomatoes 

Marinara sauce 

Garlic and italian seasonings 

Wonton wrappers 


Daiya cheese 

Cook pasta to al dente , add in spices tomatoes and sauce . 


Spray a muffin tin with Pam . Line each tin with 2 wonton wrappers 


Bake at 375 for about 5-6 minutes 

Spoon in sketti mixture 


Top with Daiya and bake for about 10-12 minutes 


Stupid easy meal ! Right 


Let them cool for a minute before inhaling them ! 


Vegan “Chik’n” Fajitas

Another Meatless Monday win! 

This is a throw together meal that’s ready in no time ! 

You will need 

1 onion sliced

1 red, green, yellow pepper sliced

3 garlic cloves minced

1 pkg of Gardein Buffalo Wings 

Cumin , chili powder , garlic powder 


Daiya cheese 

Sautée gardein Chik’n in coconut oil until cooked through ( I did not use the sauce packet – just  the Chik’n) 

Add garlic , and veggies to the skillet 


 Add spices and a little water . Cook until veggies are tender . 

Warm tortillas , top with fajita mix and add Daiya . 


 Roll up and eat ! 

  So yummy ! 

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