PlantbasedBrandon

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Red Pepper Flakes

Onion Powder

Chef's Knife

Everyday Pan

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In 2021 I was working 50-60 hour weeks at the post office and eating mostly fast food for convenience. I was always tired and even on my off days I barely had any energy to function. I wasn’t showing up as my best as a husband or a father because I was always tired. I was so frustrated because I felt I was too young to always be so tired. This led me to start to pay more attention to how the foods I ate made me feel afterwards and I came to the conclusion that my diet was why my energy was so low. Being the impulsive person I am I decided to go Plant-based cold turkey to see if that would change things for me. I researched Plantbased recipes and made it a point to make meals without using processed vegan items. I started cooking meals like vegetable soup, plant based chili and mushroom, spinach and cherry tomato pasta. After a week of eating plant-based I felt so much better that I knew I could never go back. I was so excited and amazed by my results that I created my food page @_PlantbasedBrandon on instagram. I wanted to document my journey and to dispel the misconception that vegan food is limited and less flavorful.

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Vegan Creamy Roasted Tomato Soup 

Half your tomatoes and cut your onions into small chunks. Separate the garlic and remove the out layer of each. 

Add tomatoes, onions and garlic to a lined baking sheet. Drizzle with olive oil and Season to taste with salt & pepper. Bake at 400F for 45 minutes. 

Transfer your roasted tomatoes, onions & garlic to a blender. Add fresh basil, tomato paste, vegetable stock and blend until smooth.

Transfer mixture to a large pot on medium heat. Pour in coconut milk and Season to taste with garlic & Herb seasoning, crushed red pepper, Italian seasoning, pharm to soul, salt, black pepper. Mix thoroughly and simmer for 5 minutes. 

Garnish with freshly chopped basil, Drizzle with a little more coconut milk and enjoy!

PlantbasedBrandon

Vegan Creamy Roasted Tomato Soup

plantbasedbrandon