One-Pot Creamy Vegetable Soup

If you’re in the mood to start your cooking journey with the basics, how about this creamy veggie soup, made with carrots, celery, corn, and peas?

One-Pot Broccoli & Cheddar Soup

Another recipe every soup lover should master, this broccoli and cheddar soup is the perfect combo of cozy, creamy, and delicious.

Roasted Tomato Butternut Squash Soup

Just when we thought that Marissa’s recipes couldn’t get any creamier, she took things to a whole new level with this tomato soup loaded with a bunch of healthy veggies.

Wild Rice Mushroom Soup

Mushroom soup has always been the very definition of creamy, and if you’re willing to give it a try—this is just the recipe you need!

Creamy Gnocchi Soup

If you still haven’t tried throwing some gnocchi in your soup, now’s as good a time as any to give it a try, especially if you add carrots, mushrooms, and peas to the mix.

The post It’s All Good Vegan is a Great Source of Plant-Based Soup Recipes appeared first on foodisinthehouse.com.

That’s exactly the idea behind the recipe for cheesy broccoli stuffed potatoes, shared by North Carolina-based cook on her blog It’s All Good Vegan. It turns out these ingredients go incredibly well together, and you can get the ultimate vegan comfort food by mixing them up.

Ingredients⠀

Baked Potatoes

• 8 medium potatoes
• 1 Tbsp oil
• 2 tsp sea salt⠀

Broccoli

• 2 cups broccoli, chopped into smaller pieces
• 2 Tbsp filtered water⠀

Cheese Sauce⠀

• 1 cup vegan cheddar cheese⠀
• 1/4 cup dairy-free butter⠀
• ¼ cup all-purpose flour⠀
• 1 cup dairy-free milk ⠀
• ½ tsp garlic powder⠀
• 1/4 tsp black pepper⠀
• ½ tsp apple cider vinegar⠀

Instructions⠀

1. Preheat the oven to 400 degrees F, and puncture each of potatoes three or four times.
2. Cover potatoes with a layer of oil using a brush cover, and put them on a large baking pan afterward. Your baking pan should have raised edges so it wouldn’t catch the oil drippings, but using one with foil is also an option.
3. Bake the potatoes for 20 minutes after sprinkling them with sea salt. Once that’s done, take them out, flip them, and put them back to bake for another 20 minutes. If your potatoes are large, more time may be required.
4. Put chopped broccoli and water in a pan, previously heated on medium heat. Steam broccoli until tender, for approximately 4-5 minutes.
5. After heating a saucepan on medium heat, add the butter and flour and whisk them until managing to form a thick paste. Add milk, cheddar cheese, garlic powder, and black pepper to the mix, and whisk for about 4-5 minutes so the cheese has enough time to melt.
6. Once everything is prepared, pierce the top of the potatoes so you could stuff them with steamed broccoli, and add the cheese sauce topping.

The post You Have to Try These Delicious Cheesy Broccoli Stuffed Potatoes appeared first on foodisinthehouse.com.

One-Pot Creamy Vegetable Soup

If you’re in the mood to start your cooking journey with the basics, how about this creamy veggie soup, made with carrots, celery, corn, and peas?

One-Pot Broccoli & Cheddar Soup

Another recipe every soup lover should master, this broccoli and cheddar soup is the perfect combo of cozy, creamy, and delicious.

Roasted Tomato Butternut Squash Soup

Just when we thought that Marissa’s recipes couldn’t get any creamier, she took things to a whole new level with this tomato soup loaded with a bunch of healthy veggies.

Wild Rice Mushroom Soup

Mushroom soup has always been the very definition of creamy, and if you’re willing to give it a try—this is just the recipe you need!

Creamy Gnocchi Soup

If you still haven’t tried throwing some gnocchi in your soup, now’s as good a time as any to give it a try, especially if you add carrots, mushrooms, and peas to the mix.

The post It’s All Good Vegan is a Great Source of Plant-Based Soup Recipes appeared first on foodisinthehouse.com.

That’s exactly the idea behind the recipe for cheesy broccoli stuffed potatoes, shared by North Carolina-based cook on her blog It’s All Good Vegan. It turns out these ingredients go incredibly well together, and you can get the ultimate vegan comfort food by mixing them up.

Ingredients⠀

Baked Potatoes

• 8 medium potatoes
• 1 Tbsp oil
• 2 tsp sea salt⠀

Broccoli

• 2 cups broccoli, chopped into smaller pieces
• 2 Tbsp filtered water⠀

Cheese Sauce⠀

• 1 cup vegan cheddar cheese⠀
• 1/4 cup dairy-free butter⠀
• ¼ cup all-purpose flour⠀
• 1 cup dairy-free milk ⠀
• ½ tsp garlic powder⠀
• 1/4 tsp black pepper⠀
• ½ tsp apple cider vinegar⠀

Instructions⠀

1. Preheat the oven to 400 degrees F, and puncture each of potatoes three or four times.
2. Cover potatoes with a layer of oil using a brush cover, and put them on a large baking pan afterward. Your baking pan should have raised edges so it wouldn’t catch the oil drippings, but using one with foil is also an option.
3. Bake the potatoes for 20 minutes after sprinkling them with sea salt. Once that’s done, take them out, flip them, and put them back to bake for another 20 minutes. If your potatoes are large, more time may be required.
4. Put chopped broccoli and water in a pan, previously heated on medium heat. Steam broccoli until tender, for approximately 4-5 minutes.
5. After heating a saucepan on medium heat, add the butter and flour and whisk them until managing to form a thick paste. Add milk, cheddar cheese, garlic powder, and black pepper to the mix, and whisk for about 4-5 minutes so the cheese has enough time to melt.
6. Once everything is prepared, pierce the top of the potatoes so you could stuff them with steamed broccoli, and add the cheese sauce topping.

The post You Have to Try These Delicious Cheesy Broccoli Stuffed Potatoes appeared first on foodisinthehouse.com.