Deviled “ Egg” Salad ( Vegan)

Non vegans and sometimes even some vegans ask why on earth do vegans insist on recreating vegan versions of animal based foods. To that I say it’s because the vegan version tastes even better and it’s cruelty free. Win win.

I’ve made “ egg” salad before, but this was my best recipe I think. If you recreate please let me know what you think.


Can of chickpeas

1/4 of a block of tofu mashed into chunks

Black salt to taste ( for the “ egg” flavor )

2 to 3 tbsp vegan Mayo

1 tsp Dijon mustard

Few dashes black pepper

1 tsp garlic powder + extra for tofu

Few dashes of turmeric

Pinch of sea salt

Few dashes black pepper

Smoked paprika for topping ( optional )


Mash up tofu and season with a few dashes of garlic powder and a few pinches of black salt. You don’t have to cook it but I baked it for 7 minutes to firm up a bit. Thought that would give the “ egg” salad better texture.

In a blender or food processor add in the chickpeas, Mayo, and seasonings, and mustard and blend to combine.

Then mix the tofu and the chickpea mixture.

All done ready to eat, but taste it and you can adjust seasonings to taste.

This goes great on pasta as well I used collard greens to act like I’m a full fledged healthy vegan for a day.


Eggplant and Lentil Vegan Meatballs

I’ll be honest in the past when I post my vegan meatballs on social media I’m not loving how they turned out. But these ones were so tasty and pretty easy to make.

Minimal ingredients and minimal cook time. Definitely will be my new go to healthy vegan meatball recipe.


1 cup cooked lentils

1 medium sized eggplant peeled and diced

1/2 white onion diced

5 cloves of garlic minced

1/2 tbsp ketchup

1 1/2 tsp ground cumin

1/2 tsp chili powder

1 tsp onion powder

1 tsp garlic powder

Few dashes paprika

Sea salt and black pepper to taste

Olive oil for sautéing or water if oil free

1/3 cup gluten free oat flour

1 flax egg ( 1 tbsp flax seed egg 3 tbsp water)


Direction add olive oil to a pan and sauté the onion and garlic until fully cooked.

Once onion and garlic are fully cooked add in the eggplant and sauté until fully cooked.

Cook lentil in boiling water. You want 1 cup of cooked lentils in the meatball mix.

Once lentils are cooked along with eggplant and onions and garlic add everything to your food processor.

Blend to combine.

Then transfer to a bowl and add in 1/3 cup gf oat flour, ketchup, and 1 tbsp flax seed egg and all the seasonings and mix well to combine.

Scoop batter out with a spoon and place meatballs on a baking sheet.

Cook at 350 degrees for 15 minutes then flip and cook for 15 to 20 minutes.


Curried Sweet Potato, Carrot, Chickpea Soup

I went months without cooking or updating my food blog. I kind of even lost my ability to cook. But magically it’s back. I’m mostly making soups and stews, but yummo to being a great cook again.

It’s hard for me to just eat leafy greens so I add them to a soup or stew and that’s my yummy way to make sure I’m getting my daily iron intake in.


1 container organic vegetable stock

3 cups water

1/2 tsp onion powder

1/2 tsp garlic powder

1 tsp poultry seasoning

1 tsp curry powder

3 dashes smoked paprika

Salt and pepper to taste

1 large medjool date

1/2 cup soaked cashews

1/2 white onion sautéed

2 large sweet potatoes

5 medium sized carrots

1 can chickpeas


I used my crock pot for this if you use an insta pot you may need to adjust measurements.

Add soup broth and water and seasonings to the crock pot.

Peel 1 sweet potato and 2 of the carrots dice and add to a pot of water. Bring to a boil and cook for about 30 minutes until both are soft.

If you have an immersion blender you can add the sweet potato and carrots to the soup broth and blend. I added the sweet potato and carrots to my vitamix with 2 cups of the soup broth then added in the 1/2 cup of soaked cashews and medjool date blend to combine.

Then add that mixture back to the crock pot with the rest of the broth.

Sauté the white onion and add to the crock pot.

Now boil and cook the other sweet potato and carrots for about 30 minutes. Once cooked add those to the crock pot and add in the chickpeas.

Turn the crock pot on high and cook until fully heated. Season to taste.