This vegan white chili is loaded with white beans, mushrooms, and flavorful spices simmering in a silky, creamy broth.
Red lentils and kabocha blend together to make a creamy, satisfying, and high protein soup. Plant-based, gluten-free, and nut-free!
This leek and white bean stew is inspired by spring produce but retains the warm comfort of a winter stew. Perfect for transitioning into spring!
Kenchinjiru is a Japanese plant-based soup made with vegetables and tofu. It’s a hearty, comforting, and healthy meal or side dish.
Crunchy bean sprouts meld with spicy, garlicky miso in this Korean-inspired twist on miso soup. Simple ingredients yet so comforting, nourishing, and flavorful!
This cheezy broccoli soup is rich & creamy but loaded with veggies and plant-based protein! Healthy, vegan, & gluten-free comfort food made in one pot.
Creamy, comforting vegan split pea soup made in one pot with 11 ingredients. Serve it with bread, quinoa, or rice for a simple, healthy, and delicious meal!
This kabocha soup is creamy, satisfying, and made with under 10 plant-based ingredients. Gluten-free, easy to make, and packed with nutrients!
The best homemade curry udon made completely from scratch with 100% plant-based ingredients. Packed with fiber, protein, and chewy noodles for a healthy & comforting Japanese classic.
The ultimate Japanese comfort food: a creamy, hearty veggie broth infused with miso and sesame for the BEST vegan ramen. So good you won’t believe it’s completely plant-based, gluten-free, and oil-free!