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 Lasagna Soup

Dice the onion,diced the red bell pepper and quaternary the zucchini into small chunks.

Add 1 tbs of avocado oil to a large pot on medium heat and add the vegan ground meat. Cook for 5-7 minutes until it is browned seasoning to taste with salt and black pepper. Remove from pot and set aside for later.

Add 1-2 tbs of olive to the pilot and add in the onions, bell peppers and zucchini. Saute those for 5-7 minutes or until softened stirring occasionally. When they have softened season to taste with salt and black pepper. Then add tomato paste, basil, Oregano, nutritional yeast, minced garlic, mix thoroughly and cook for around 2 minutes.

Pour in pasta sauce, canned tomatoes, veggies broth, vegan ground meat and mix thoroughly. Bring to a boil then add in the broken lasagna pasta, vegan cream and reduce to simmer until pasta is tender. (About 7-9 minutes) Stir in spinach and cook until tender. ( About 2 minutes)

Make the vegan ricotta cheese by adding everything to a food processor and blend until smooth

Serve the soup in a bowl, top it off with some of the vegan ricotta and enjoy!

Lasagna noodles, broken into 2 inch pieces 

PlantbasedBrandon

Vegan Lasagna Soup

plantbasedbrandon