Cream of Sweet Potato, Butternut Squash, Vegetable, White Bean Noodle Soup.

In my world I don’t really hang out with very many vegans so I’m super excited I get to host an early dinner tomorrow night having my vegan friend over.

I decided to make this delicious soup loaded with complete vegan yumminess! So of course I had to do a taste test just make sure it came out good.

Such a wonderful fall soup recipe that’s pretty easy to create.


1 1/2 cup peeled and cut butternut squash

1 1/2 cup peeled and cut up sweet potato

1 1/2 cup low sodium vegetable stock

4 cups filtered water

1/2 cup cashew cream ( cashews blended with water to a creamy consistency)

2 handfuls fresh spinach

1 1/2 cup cauliflower florets

1/2 large white onion diced

3 to for cloves garlic minced


Sea salt and pepper to taste

1 tsp onion powder

1 tsp garlic powder

1/2 tsp Rosemary

1/3 tsp dried oregano

1/3 tsp thyme

Few dashes paprika

Few dashes turmeric

3 dashes poultry seasoning

1 to 2 tsps coconut sugar ( optional I like to add a bit of sweetener when I use sweet potatoes or butternut squash in recipes)


In a pot of water add in 1/2 a cup of the sweet potatoes with 1/2 cup of the butternut squash and bring to a boil and fully cook.

In a pan sauté the onion and garlic until fully cooked.

Add the vegetable broth to a large pot, I actually used my crock pot, optional insta pot but adjust cooking to how you use that I’ve never used one.

Once sweet potato and butternut squash are cooked add to a blender with the cashew cream and blend well to combine.

Add the cashew cream sweet potato butternut squash mixture to the pot with the soup broth along with the 4 cups filtered water.

Add in seasonings.

I cooked the cauliflower and extra butternut squash and sweet potato in a pot then added them to the broth adding in the fresh spinach.

Adjust seasonings to taste if needed.


Everything Tofu Bagel

Well what do you know tofu is actually a really good substitute to use as a bagel. I do have gluten free bagel recipes posted on my blog, but today I was simply to lazy to create any of those so I thought hmm this might work?

Super easy to make minimal ingredients snd what’s best is minimal clean up! Win win!


Extra firm tofu

Seasonings :

1 dash turmeric

1/3 tsp onion powder

1/3 tsp garlic powder

Pinch or two of sea salt

Fresh cracked pepper

Dash or two of smoked paprika

Everything bagel seasoning for topping


Slice your tofu into three pieces that are about 1/2 inch thick it basically slices only into 3 pieces if you make them to that thickness. This takes skill to slice the tofu without crumbling it, but I believe in your tofu prep skills that you can accomplish this part. Take two of the slices and use a glass, circular cookie cutter, or mason jar top and make the tofu into circles. Then use a smaller circular object to take out the center so you have a bagel shape. I squeeze out most of the liquid from the tofu but don’t press it so the seasonings will simply stick without having to make a batter to get the seasoning to stay on. Do what you choose though.

In a bowl add the seasonings except the everything bagel seasoning. Stir seasonings to combine then sprinkle on the seasoning blend to season the tofu. I seasoned both sides.

I placed them on parchment paper then topped one side of each with everything bagel seasoning.

Bake at 420 degrees for 45 to 50 minutes.

I topped mine with miyokos cream cheese and fresh avocado slices with added everything bagel seasoning.


Vegan Swedish Meatballs

To be honest I’ve never tried Swedish meatballs as a non vegan and this is my first time making them as a vegan. So who knows the actual taste of them, but this meal came out spectacular.

I topped mashed potatoes with the Swedish meatballs, but use pasta if you like or simply eat all on there own.

Recipe for vegan meatballs:

1 1/2 cup diced mushrooms I used cremini mushrooms

1 small yellow onion diced

1 1/2 cups lentils I used green lentils

3 cloves garlic

1/2 cup gluten free oat flour

1 flax egg ( 1 tbsp flax powder 3 tbsps water )

1 tsp onion powder

1 tsp garlic powder

1/2 tsp sea salt

Few dashes black pepper

1/2 tbsp cumin

1 tsp dried parsley

1 tsp chili powder

1/2 tsp paprika

2 to 3 dashes oregano

1/4 tsp liquid smoke

1/2 tsp ketchup

I used avocado oil to sauté

Recipe for gravy:

3 to 4 cloves garlic

2 tbsp vegan butter

3 tbsp gluten free flour

1/4 cup cashew cream ( soaked cashews blended with water)

1/4 tsp liquid smoke

2 tsp coconut aminos or low sodium gluten free soy sauce

1/3 tsp Dijon mustard

Sea salt and pepper to taste

1 tsp onion powder

1 tsp garlic powder

2 cups vegetable broth


Prepare the meatballs first.

Prepare the lentils per package directions.

In a pan sauté the garlic and onions until the onions are translucent.

Add in the mushrooms and sauté until mushrooms are fully cooked.

Add the cooked mushrooms, onions, garlic, and lentils to a food processor add in seasonings and liquid smoke blend well to combine.

Add mixture to a mixing bowl and add in the gluten free oat flour and flax egg and stir to combine. If the mixture is too wet still add in a bit more oat flour.

Set mixture in fridge for 30 minutes.

While the meatball mixture is in the fridge prepare the gravy.

Sauté the garlic and butter until garlic is fully cooked do not burn.

Add in the vegetable stock and seasonings, coconut amino, liquid smoke Dijon mustard and stir to combine.

Add in the gluten free flour and whisk to combine.

Add in the cashew cream and stir well.

Set gravy to the side.

Preheat oven to 350 degrees.

Take out the meatball mixture and form small meatballs probably about 1 tbsp maybe less of the mixture and form into balls.

Add avocado oil or oil of choice to a pan and cook the meatballs until browned.

Then add the meatballs to a baking sheet .

Bake meatballs for 30 minutes.

Once meatballs are cooked add them to the gravy.

Serve how you choose I made a basic cashew cream mashed potato.