Category Archives: vegan soups

Vegan Vegetable Beef Soup

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I decided to come back to this blog, to figure out things by returning to what worked for me in the past. Losing weight, achieving fitness and wellness milestones while helping charities. I haven’t exactly figured out my 2023 spin on it yet, but I’m excited to be here. My other blog JuiceJavaJoy will launch once I wrap this one up in a big red shiny bow.  I plan on getting my spark back by finding my fitness, losing the weight I gained and helping others along the way, as I help myself.

Today I begin by tracking on the loseitapp ( sometimes I use the WW app)  My daily calories will be up to 1,600 a day. I’m starting with smoothies again even though I need a better blender. 

Cooking is important, as is planning meals. I have to not only plan meals for me but my husband.  That can be tricky, as it is if you have children too.

Here’s a delicious soup you can make for #Meatlessmonday  I’ve been under the weather so even though it’s 107 here in Texas, it’s a soothing dinner with leftovers for lunch the next day. 

Serve with a delicious crusty bread and oyster crackers. Remember your portion control. Let’s do this again. Welcome back to my mychangeforaten journey part two.

Bon Appetit

Vegan Vegetable Beef Soup 

Prep time 30 minutes

Cook time 45 minutes

Ingredients

7 stalks celery diced

Half bag shredded carrots

1 medium diced onion

6 diced cloves of garlic

3 handfuls spinach

2  1/2 tablespoons Better than Bouillon no beef base

1 bag frozen vegetables

8 cups water

2 cup noodles

1 bag frozen beyond beef steak or optional white beans or both 

Two tablespoons olive oil  

In a medium to large pot add 1 tablespoon of olive oil and celery, carrots and onions. Cook about 5 minutes or so until the onions are translucent.

Add diced garlic and continue to sauté another 3 minutes or so.

Add 8 cups of water and stir, adding the Better than Bouillon no beef base until it dissolves.

Add bag of frozen vegetables, stirring.

Add spinach and continue to cook for about 20 minutes.

Add noodles to soup and time according to the directions on the noodle package. If adding white beans drain and add after the noodles and cook an additional ten minutes. 

As the soup cooks add 1 tablespoon of olive oil to a nonstick pan and cook frozen beyond steak according to package.

When the beyond steak is cooked add directly to the soup and stir.
Enjoy 😉

 

 

 

 

 

 

 

 

 

VEGGIE CHILI RECIPE

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It’s been raining non stop here. We are definitely on our clean eating lifestyle but that doesn’t mean we can’t have our favorite fall favorites. My hubby James requested Veggie Chili. Here’s my rainy day vegan veggie chili recipe. I had one bowl. It was absolutely delicious. We pair it with a big green salad. It’s high fiber, high protein and definitely comfort food. I hope you enjoy it as much as we do. Love and Light. Rose 

You will need:

2 tablespoons olive oil.

1 large onion, diced.

1 large green pepper, diced.

1 large red pepper, diced.

5 cloves garlic, diced.

2 large cans diced tomatoes, no salt.

1 large can tomato sauce (hunts)

3 large cans red kidney beans, low sodium.

1 can corn, no salt.

1 package faux grounds. I like gardein or lightlife.

2 packets chili spices

salt and pepper

Heat olive oil over medium heat, sauté onions, peppers until caramelized. Add garlic and sauté a few minutes more. Add vegan grounds and mix with vegetables. Add 2 cans diced tomatoes, 1 can hunts tomato sauce, 3 cans kidney beans, corn, and stir. Fold in two packets of chili spices, and add a dash of salt and pepper. Mix and cook on medium/low for 45 minutes. Serve with avocado and vegan sour cream. It’s so yummy!🎃

 

WHAT I EAT ( weight loss and vegan)

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Happy Tuesday to all. Here I am, day three of posting each and every day. This week I stayed the same, but I think I’m killing it in the weight loss game. I use the WW app to track what I eat, and as a vegan I try to be careful how much starchy foods I eat. I don’t limit them all together, I just keep all of my portions in check. It’s all about good nutrition and portion control for me. 

Food, it’s something we have to learn to have a healthy relationship with, and I’m definitely starting to achieve balance. Monday’s are my vegan cheat day, on that day I eat vegan comfort foods like pasta or a veggie burger. Tuesday’s through Sunday I eat Whole Foods/plant based; basically cleaner vegan. I do limit my oils, salt and sugar but I do not eliminate them completely. I have really cut down though, my olive oil bottle lasts a very long time now. I always drink 16 oz of water when I wake up, and about 6 oz of coconut water. I immediately eat a banana as I wait for my coffee to brew. Breakfast is usually something quick, overnight oats or a vegan protein bar and coffee with silk soy creamer and a bit of raw sugar or blackstrap molasses. I’m a zombie until after a drink my java. My eating plan is pretty much 80/20. Mostly clean with a little wiggle room. It keeps me from over obsessing about food. I try to get around 60 grams of protein daily through plant based options. 

Here are some photos of what I eat for breakfast and dinner. Vegan pancakes are a day off treat. I usually only eat twice a day on work days with my schedule. Lots of fresh fruits, greens, veggies, and some frozen as well. Pasta only on occasional Mondays. I make a lot of high protein bean soups, like split pea and lentil soups. I admit I eating vegan protein bars for breakfast when I feel rushed is not the healthiest but it works for me.  Ezekiel bread, hummus, baked tofu with veggies, legumes, so many delicious and healthy vegan options. Here’s pics of some of my go to get healthy meals. I will post recipes soon. What are your staples? Happy Eating and losing weight!

Vegan Split Pea Soup

Vegan Bean Chili

Vegan faux meat balls with homemade marinara and veggies

Pancakes with bananas, oat flour and soy milk. Dark Chocolate Chip version.

Vegan Fettuccine Alfredo

Soda alternative

Natures Candy

Staple main dish salad

Vegan tomato basil cream sauce fettuccine

Cheat day treat, I add vegan mayo

Vegan tomato bolognese with red wine

Baked tofu and kale or spinach with veggies. Italian seasoning with a bit of olive oil

Vegan tomato bolognese penne pasta.

Vegan banana pancakes with berries

Avocado chocolate mousse from Melissa Bender Fitness adapted by Chocolate Covered Katie

Meal prep berries with lemon juice

Trader Joe’s steamed lentil and veggie salad

Vegan lentil Chili Soup

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Print Recipe
 Vegan Lentil Chili Soup
Course Main Dish
Cuisine Vegan
Prep Time 15 Minutes
Cook Time 1 Hour
Servings
People
Ingredients
Course Main Dish
Cuisine Vegan
Prep Time 15 Minutes
Cook Time 1 Hour
Servings
People
Ingredients
Instructions
  1. Sauté onions, celery, peppers, carrots in 1/2 cup broth with 2 tablespoons balsamic vinegar until carmelized. Add garlic and cook 4 minutes until liquid evaporates.
  2. Add 8 cups vegetable broth, 1 bag lentils.
  3. Add large can no salt tomatoes and season with umami spice, ground pepper and chili spice. Bring to a rolling boil, and cover and cook on low for 1 hour.
  4. Add rinsed can of black beans, rinsed can of corn, 4 cups of fresh kale and season, cooking for 10 minutes on medium.
  5. Season to taste and mix in Trader Joe’s Vegan garlic spread. Enjoy
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