vegan meal

Vegan Corn Chowder

February 26, 2020 by hannahhossack 1 Comment

Vegan corn chowder – this rich dairy-free sweetcorn and potato soup is hearty, comforting, creamy and absolutely delicious! It is also super easy to make and ready in just half an hour!

This deliciously creamy vegan corn chowder is a regular on my meal rotation. It is so hearty and satisfying yet healthy and nutritious, and you’ve got to love a meal thats ready in around half an hour!

For those of you who have never tried chowder before, it consists of a thick, creamy, chunky soup that is good all year round.

I love it served with buttered crusty bread for a hearty, filling meal, though it would also make a good starter served in smaller portions.

What Makes This Vegan Corn Chowder So Creamy?:

This sweetcorn chowder is so deliciously rich and creamy thanks to a three-pronged approach:

1. Flour to thicken – I mix some plain flour into the vegetables before adding the liquid, much like making a roux. This helps to thicken the soup.

2. Coconut milk – adding a tin of coconut milk makes the soup deliciously creamy. Either full fat or light coconut milk is fine, though full-fat will give a creamier result.

I can’t taste the coconut at all but if you really don’t like coconut, or are allergic to it, then you can use a creamy unsweetened non-dairy milk such as soy or cashew instead. It won’t be quite as rich and creamy as coconut, but still delicious!

Alternatively, you could use half non-dairy milk and half soy or oat cream for a richer result.

3. Blending some of the soup – I blitz about 1/4 of the corn chowder in a blender until it is really smooth then add it back in to the rest of the soup. This makes the chowder extra thick and creamy but means that it still retains plenty of texture.

How To Make Vegan Corn Chowder:

(For ingredients and full instructions see the recipe card below)

Heat some vegan butter/margarine in a large pan. You can use olive or coconut oil if you prefer but I like butter best for flavour. Add finely chopped onion and celery and cook gently until soft and translucent.

Add diced red bell pepper, crushed garlic, thyme, smoked paprika and a bay leaf and cook for two more minutes, stirring often.

Add plain flour and cook for another minute, stirring constantly.

Gradually stir in vegetable stock, adding just a little bit at a time and stirring it in well before adding more. This way you will avoid lumps of flour in the soup.

Once you have added all the stock, stir in coconut milk, nutritional yeast, diced potatoes, frozen corn, a dash of hot sauce and some salt and pepper.

Bring up to a simmer and cook for 10-15 minutes until the potatoes are tender.

Transfer ¼ of the soup to a blender and blitz until smooth. Return the blended soup to the pan and stir through. Taste and season with more salt and pepper as required.

Serve with crusty buttered bread!

More Vegan Soup Recipes:

Spiced carrot and pumpkin soup

Quick black-eyed bean soup

Spiced red lentil and root vegetable soup

Autumn minestrone

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess.

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Vegan Corn Chowder

Vegan corn chowder - this rich dairy-free sweetcorn and potato soup is hearty, comforting, creamy and absolutely delicious! It is also super easy to make and ready in just half an hour!

Course Main Course, Soup

Cuisine American

Keyword soup

Prep Time 5 minutes

Cook Time 25 minutes

Servings 4 people

Author Domestic Gothess

Ingredients

2 Tbsp vegan butter/margarine (or use olive oil)
1 large brown onion peeled and diced
2 sticks celery finely chopped
1 large red bell pepper diced
4 cloves garlic peeled and crushed
1 tsp dried thyme (or 4 sprigs fresh)
rounded 1/2 tsp smoked paprika
1 bay leaf
3 Tbsp plain (all-purpose) flour
750 ml (3 cups) vegetable stock
1 400 ml (14oz) can coconut milk (either light or full fat is fine)*
3 Tbsp nutritional yeast (optional)
600 g (2 large) potatoes diced
600 g (4 cups) frozen sweetcorn
1 rounded tsp sriracha hot sauce (optional)
salt and pepper

Instructions

Heat the butter in a large pan over a low heat. Add the onion and celery and cook gently for about 10 minutes until soft and translucent.
Add the red pepper, garlic, thyme, paprika and bay leaf and cook for two more minutes, stirring often. Add the flour and cook for another minute, stirring constantly.
Gradually stir in the stock, adding just a little bit at a time and stirring it in well before adding more. This way you will avoid lumps of flour.
Once you have added all the stock, stir in the coconut milk, nutritional yeast, potatoes, corn and hot sauce and some salt and pepper. Bring up to a simmer and cook for 10-15 minutes until the potatoes are tender.
Transfer ¼ of the soup to a blender and blitz until smooth. Return the blended soup to the pan and stir through. Taste and season with more salt and pepper as required.

Recipe Notes

*I can't taste the coconut at all but if you really don't like coconut, or are allergic to it, then you can use a creamy unsweetened non-dairy milk such as soy or cashew instead. It won't be quite as rich and creamy as coconut, but still delicious!

Alternatively, you could use half non-dairy milk and half soy or oat cream for a richer result.

Classic Vegan Lasagne

November 18, 2019 by hannahhossack Leave a Comment

Classic vegan lasagne – this vegan lasagna is seriously good! A rich mushroom ragu is layered up with a creamy dairy-free bechamel sauce and sheets of pasta. It is hearty, filling, totally delicious and healthy too!

Lasagne is one of my ultimate favourite foods. I don’t make it all that often as it is a bit of a labour of love but it is so worth the effort!

This classic vegan lasagne is the best vegan lasagna I have tried. It is rich and hearty and very, very moreish! Served with a side salad and some garlic bread it is the ultimate comfort food meal!

It consists of a rich mushroom ragu sauce which is layered up with a creamy vegan bechamel sauce and sheets of pasta. It does take a little bit of time to make but the results are absolutely worth the time and everything can be prepared in advance of cooking the lasagne if needed.

I replaced the usual mince in the ragu sauce with finely diced chestnut mushrooms which give it a lovely flavour and almost meaty texture. Red wine, sundried tomatoes and herbs give the sauce bags of flavour.

For the bechamel, plant milk and vegan butter replace the usual dairy versions, with some blended cashews for creaminess; but the cheese is a little more tricky.

I don’t like supermarket vegan cheeses, but nutritional yeast, lemon juice, garlic and onion powder do a great job of replicating the savoury, tangy flavour of the cheese; making this vegan lasagna just as good as the original.

How To Make Classic Vegan Lasagne:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

Start by putting the cashews for the bechamel to soak, cover them with boiling water and set aside while you get on with the ragu.

Very finely chop two medium brown onions; I like to do this in the food processor to save time. Fry them in some of the oil from a jar of sundried tomatoes in a large pan until softened.

Blitz some carrots, celery and a red bell pepper in the food processor until finely chopped (or finely chop them by hand). There is no need to wash the food processor after chopping the onions before doing this.

Add the chopped vegetables to the pan along with some crushed garlic and finely chopped fresh rosemary and thyme. Cook for another ten minutes until softened.

Cut your chestnut mushrooms* in half then blitz them in the food processor as before until they are finely chopped. It is best to do this in two or three batches so as not to overload the machine. Of course you can chop them by hand instead, it is just quite a lot of work!

(*you can use whatever variety of mushrooms you like; I just like the flavour of chestnut ones best).

Add the mushrooms to the pan along with some chopped sundried tomatoes and cook until the mushrooms are soft and most of the excess liquid has evaporated.

Add red wine, tomato puree, balsamic vinegar and dried oregano and cook until most of the liquid has evaporated then add a vegetable stock cube, two tins of chopped tomatoes and some water.

Bring the sauce up to a simmer and leave it to cook for half an hour, stirring every now and again.

While the ragu is cooking get on with the bechamel sauce. Place vegan butter in a saucepan and heat until it is melted then add plain flour. Stir over a low heat for a couple of minutes until you have a doughy paste.

Very gradually stir in warm plant-based milk. Only add a little at a time, stirring thoroughly after each addition, that way you will avoid lumps.

Once all of the milk has been incorporated, bring the sauce up to a simmer. Stir constantly until it is thick and creamy, like custard. Remove the pan from the heat and add crushed garlic, nutritional yeast, onion powder, lemon juice and plenty of salt and pepper.

Drain the soaked cashews and place them in a blender with some water. Blitz until they are totally smooth and creamy. Add the bechamel sauce to the blender and blend again to combine. Taste the sauce and add more salt and pepper as needed.

By now the ragu should be ready; give it a taste and add salt and pepper as needed.

At this point, both the ragu and bechamel can be covered and stored in the fridge for a day before you assemble and cook the lasagna.

Spoon some of the ragu into the base of a large lasagne dish, making sure that the base is completely covered. Lay lasagna sheets on top of the layer of sauce, breaking them as necessary to form a complete layer.

Spread a decent layer of the ragu over the top then pour over some of the bechamel sauce. Add another layer of pasta sheets then repeat this two more times, finishing with a layer of pasta sheets.

Pour the remaining bechamel over the top, making sure that the pasta is completely covered. Bake the vegan lasagne for 15 minutes then cover the top with tin foil and return it to the oven for a further 50 minutes. Leave it to stand for 10 minutes before serving.

The leftovers will keep for up to five days in the fridge and are great microwaved for quick meals. Alternatively they can be frozen.

Can I Make This Vegan Lasagne In Advance?:

Yes! This lasagne is great re-heated. Alternatively, you can make both the ragu and bechamel sauces in advance and store them in the fridge for a day before assembling and cooking the lasagne.

Can I Freeze It?:

Yes, this lasagne freezes well, either whole or in individual servings. Allow to defrost before reheating in either the oven or microwave.

More Vegan Comfort Food Meals:

Vegan chilli cornbread pie

Lentil, vegetable and butter bean chilli

Vegan sausage casserole with lentils and farro

Chickpea, sweet potato and spinach curry

Vegetable and pearl barley stew with herby dumplings

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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Classic Vegan Lasagne

Classic vegan lasagne - this vegan lasagna is seriously good! A rich mushroom ragu is layered up with a creamy dairy-free bechamel sauce and sheets of pasta. It is hearty, filling, totally delicious and healthy too!

Course Main Course

Cuisine Italian

Keyword lasagna

Prep Time 30 minutes

Cook Time 2 hours 5 minutes

Servings 6 people

Author Domestic Gothess

Ingredients

Bechamel:

200 g (7oz) cashews
200 ml (1/2 + 1/3 cup) water
100 g (3.5 oz) vegan butter
60 g (1/2 cup) plain (all-purpose) flour
900 ml (3 + 3/4 cups) unsweetened non-dairy milk (I use soy) warm
2 cloves garlic crushed
50 g (scant cup) nutritional yeast
3 tsp onion powder
juice of 1 lemon
salt and pepper

Ragu:

2 Tbsp oil from a jar of sundried tomatoes
2 medium brown onions peeled
380 g carrots (3 large) cut into chunks
2 sticks celery cut into chunks
1 red bell pepper deseeded and cut into chunks
4 cloves garlic peeled and crushed
1 Tbsp finely chopped fresh rosemary leaves (about 2 sprigs)
1 Tbsp finely chopped fresh thyme leaves (about 4 large sprigs)
750 g (26oz) chestnut mushrooms
150 g (5oz) sundried tomatoes finely chopped
300 ml (1 1/4 cups) red wine
1 Tbsp tomato puree
1 tsp dried oregano
1 tsp balsamic vinegar
1 Tbsp soy sauce
1 vegetable stock cube crushed
2 400 g (14oz) tins chopped tomatoes
400 ml (1 + 2/3 cup) water
salt and pepper
500 g (18oz) dried lasagne sheets

Instructions

Start by putting the cashews for the bechamel to soak, cover them with boiling water and set aside while you get on with the ragu.
Very finely chop the onions; I like to do this in the food processor to save time.
Heat the 2 Tbsp sundried tomato oil in a large saucepan and add the chopped onion. Cook over a low heat for about 10 minutes, until the onions are soft.
Meanwhile, blitz the carrots, celery and red bell pepper in the food processor until finely chopped (or finely chop them by hand). There is no need to wash the food processor after chopping the onions before doing this.
Add the chopped vegetables to the pan along with the crushed garlic and finely chopped fresh rosemary and thyme. Cook for another ten minutes until softened.
Cut the chestnut mushrooms in half then blitz them in the food processor as before until they are finely chopped. It is best to do this in two or three batches so as not to overload the machine. Of course you can chop them by hand instead, it is just quite a lot of work!
Add the mushrooms to the pan along with the chopped sundried tomatoes and cook until the mushrooms are soft and most of the excess liquid has evaporated.
Add the red wine, tomato puree, balsamic vinegar and dried oregano and cook until most of the liquid has evaporated then add the vegetable stock cube, tinned tomatoes and water. Bring the sauce up to a simmer and leave to cook for half an hour, stirring every now and again.
Preheat the oven to 180°C/350°F/gas mark 4.
While the ragu is cooking get on with the bechamel sauce. Place the vegan butter in a saucepan and heat until it is melted then add the flour. Stir over a low heat for a couple of minutes until you have a doughy paste.
Very gradually stir in the warm milk; only add a little at a time, stirring thouroughly after each addition, that way you will avoid lumps.
Once all of the milk has been incorporated, bring the sauce up to a simmer. Stir constantly until it is thick and creamy. Remove the pan from the heat and add the crushed garlic, nutritional yeast, onion powder, lemon juice and plenty of salt and pepper.
Drain the soaked cashews and place them in a blender with the 200ml water. Blitz until they are totally smooth and creamy. Add the bechamel sauce to the blender and blend again to combine. Taste the sauce and add more salt and pepper as needed.
By now the ragu should be ready; give it a taste and add salt and pepper as needed. At this point, both the ragu and bechamel can be covered and stored in the fridge for a day before you assemble and cook the lasagna.
Spoon some of the ragu into the base of a large lasagne dish, making sure that the base is completely covered. Lay lasagna sheets on top of the layer of sauce, breaking them as necessary to form a complete layer.
Spread a decent layer of the ragu over the top then pour over some of the bechamel sauce. Add another layer of pasta sheets then repeat this two more times, finishing with a layer of pasta sheets.
Pour the remaining bechamel over the top, making sure that the pasta is completely covered. Bake the vegan lasagne for 15 minutes then cover the top with tin foil and return it to the oven for a further 50 minutes. Leave it to stand for 10 minutes before serving.

Recipe Notes

Both the ragu and bechamel sauces can be made a day in advance and stored in the fridge before assembling and baking the lasagne.

Spiced Carrot And Pumpkin Soup (Vegan)

October 23, 2019 by hannahhossack 1 Comment

Spiced carrot and pumpkin soup – this delicious, warming vegan soup is easy to make and the perfect meal for Autumn. It is hearty and comforting and sure to become a family favourite you will want to make on repeat throughout the colder months.

I make a lot of soups throughout Autumn and Winter and this spiced carrot and pumpkin soup is a new favourite of mine.

It is full of warming flavours, easy to make and very good for you! Pumpkin and carrot are both great sources of vitamin A, as well as fibre, antioxidants and vitamin C, along with lots of other vitamins and minerals.

Just the kind of healthy boost you need during cold season! It is also dairy-free, gluten-free and vegan so it’s a meal that everyone can enjoy!

The soup is velvety smooth and the slight sweetness of the pumpkin and carrot balances out the warm spices beautifully.

Top it off with a swirl of (soy/oat/cashew) cream and a sprinkle of pumpkin seeds and serve with toasted, buttered crusty bread for a fulfilling meal you will want to make again and again throughout Autumn and Winter!

How To Make Spiced Carrot And Pumpkin Soup:

(For ingredients and full instructions see the recipe card below)

Start by gently frying a chopped onion in some olive oil until it is soft and translucent.

Add peeled and diced pumpkin or butternut squash, diced carrots, crushed garlic and grated fresh ginger and cook for a couple more minutes, stirring often.

Add your spices – coriander, cumin, paprika, turmeric, nutmeg, chilli powder and cardamom and a few sprigs of fresh thyme and cook for another minute.

Add vegetable stock and some salt and pepper and simmer the soup for 20-30 minutes until the vegetables are soft.

Remove the thyme sprigs and blend the soup, either with a stick blender or transfer it to a blender if you don’t have one of those. Add a splash of non-dairy milk or water as needed to get it to a consistency that suits you.

Taste and add more salt and pepper as needed then serve.

Top Tips:

You can use either a variety of eating pumpkin or squash (such as butternut squash) to make this soup. If you use pumpkin then make sure that it is an eating one, not one for carving as they are watery and lacking in flavour.

If you want a creamier, richer soup then you can add a splash of (non-dairy) cream or milk when you blend the soup.

This spiced carrot and pumpkin soup will keep in the fridge for a few days so it’s great for quick lunches!

Can I Freeze This Spiced Carrot And Pumpkin Soup?:

Yes absolutely! Simply place your leftover soup in a freezer-proof container and store for up to a couple of months and re-heat as needed.

More Vegan Soup Recipes:

Quick black-eyed bean soup

Autumn minestrone soup

Spiced red lentil and root vegetable soup

Carrot and coriander soup

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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Spiced Carrot And Pumpkin Soup (Vegan)

Spiced carrot and pumpkin soup - this delicious, warming vegan soup is easy to make and the perfect meal for Autumn. It is hearty and comforting and sure to become a family favourite you will want to make on repeat throughout the colder months.

Course Soup

Cuisine British

Keyword soup

Prep Time 15 minutes

Cook Time 40 minutes

Servings 4 people

Calories 240 kcal

Author Doestic Gothess

Ingredients

2 Tbsp olive oil
1 large brown onion peeled and chopped
1 kg (35 oz) pumpkin or butternut squash (about 1.2 kg unprepared weight) peeled, deseeded and diced
600 g (21 oz) carrots (about 6 medium) peeled and diced
3 cloves garlic peeled and crushed
1 inch piece fresh ginger peeled and grated
1/2 tsp ground coriander
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp turmeric
1/4 tsp ground nutmeg
1/4 tsp chilli powder
a pinch ground cardamom
3 sprigs fresh thyme
1 litre (4 cups) vegetable stock
salt and pepper
non-dairy milk as needed (optional)

Instructions

Heat the olive oil in a large pan and gently fry the chopped onion for 5-10 minutes until it is soft and translucent.
Add the diced pumpkin/butternut squash and carrots and the crushed garlic and grated ginger. Cook for a couple more minutes, stirring often.
Add the coriander, cumin, paprika, turmeric, nutmeg, chilli powder, cardamom and thyme and cook for another minute while stirring.
Add the vegetable stock and some salt and pepper. Bring up to a simmer and cook for 20-30 minutes, stirring every now and again, until the vegetables are soft.
Remove the thyme sprigs and blend the soup until it is totally smooth. I use a stick blender.
Add a little non-dairy milk or water as needed until the soup is the desired consistency. Taste and add more salt and pepper as needed.
Store any leftovers in the fridge for up to 4 days.

Recipe Notes

If you want a creamier, richer soup then you can add a splash of (non-dairy) cream or milk when you blend the soup.

This spiced carrot and pumpkin soup will keep in the fridge for a few days so it’s great for quick lunches!

Easy Lemongrass And Coconut Curry (Vegan)

June 19, 2019 by hannahhossack 1 Comment

Easy lemongrass and coconut curry – this delicious vegan vegetable and tofu curry is really quick and simple to make and so full of flavour. It is also a healthy, high protein meat free meal.

I’ve been making this easy vegan lemongrass and coconut curry a lot recently. It is really quick and simple to throw together, tastes great and is healthy to boot!

It is a creamy, lightly spiced, flavourful coconut and lemongrass sauce with loads of veg and tofu. Served with rice it makes a great, quick midweek meal.

I take a few shortcuts to make it easier to cook – I use lemongrass and ginger pastes from a jar rather than from fresh; and you can even go as far as using garlic and chilli from a jar too if you like.

This just cuts down on time spend chopping and peeling and makes this meal more achievable for a quick weeknight dinner.

Most supermarkets sell jars of pre-prepared lemongrass, ginger, garlic and chilli alongside the spices and they keep in the fridge for a while so I love keeping some around for quick meals.

A High Protein Vegan Meal:

This lemongrass curry is high in protein – first off we’ve got tofu, an obvious choice for plant based protein, but I also added frozen edamame (soy beans) which contain even more protein per 100g than tofu.

Both tofu and edamame are a source of complete protein, meaning that they contain all nine essential amino acids.

I also added tenderstem broccoli which I love and could happily eat it every day, which is good because it is super healthy and is also one of the higher protein vegetables!

How To Make Easy Vegan Lemongrass and Coconut Curry:

Heat a little olive oil in a large pan and add in crushed garlic, sliced spring onions, red pepper and chilli. Fry gently for about five minutes until softened. (If you want to use garlic and chilli pastes from a jar rather than fresh then add them in the next step instead).

Add in lemongrass and ginger pastes (plus the garlic and chilli if using), some garam masala and turmeric and fry for another minute until fragrant.

Add in coconut milk (from a tin, not the drinking kind. Either light or full fat is fine) and crumble in a vegetable stock cube. Bring the sauce up to a simmer.

Add tenderstem broccoli and frozen edamame and simmer for about 10 minutes until the broccoli is tender. Season to taste with salt and pepper.

While the curry is cooking, place some cornflour (cornstarch) in bowl with a little salt. Add cubed firm tofu and toss to coat. The cornflour is optional – it helps to make the tofu crispy but you can omit it if you like.

Heat a little olive oil in a frying pan and add the tofu. Cook over a medium heat, turning every now and again until it is golden on all sides.

Stir the tofu into the curry and serve with rice.

More Quick Vegan Meals:

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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Easy Lemongrass And Coconut Curry (Vegan)

Easy lemongrass and coconut curry - this delicious vegan vegetable and tofu curry is really quick and simple to make and so full of flavour. It is also a healthy, high protein meat free meal.

Course Main Course

Cuisine vegan

Keyword curry

Prep Time 10 minutes

Cook Time 20 minutes

Servings 2 people

Calories 532 kcal

Author Domestic Gothess

Ingredients

2 Tbsp olive oil divided
2 cloves garlic crushed (or 1 tsp garlic paste from a jar)
2 spring onions (scallions) thinly sliced
1 red bell pepper sliced
1 red chilli finely chopped (or 1 tsp chilli paste from a jar)
2 tsp lemongrass paste (from a jar)
2 tsp ginger paste (from a jar) (OR a 1 inch piece fresh ginger, grated)
2 tsp garam masala
1 tsp turmeric
400 ml (14oz) tin coconut milk (either full fat or light is fine)
1 vegetable stock cube
120 g (4oz) tenderstem broccoli
80 g (3oz) frozen edamame
280 g (10oz) firm tofu diced
1 Tbsp cornflour (cornstarch) (optional)
salt and pepper
cooked rice to serve

Instructions

Heat 1 Tbsp of the olive oil in a large pan and add the garlic, spring onions, red pepper and chilli. Fry gently for about five minutes until softened. (If you are using garlic and chilli pastes rather than fresh then add them in the next step instead).
Add the lemongrass and ginger pastes (plus garlic and chilli ones if using), garam masala and turmeric and fry for another minute.
Add the coconut milk and crumble in the stock cube. Bring up to a simmer.
Add the tenderstem broccoli and edamame and simmer for about 10 minutes until the broccoli is tender. Season to taste with salt and pepper.
While the curry is cooking, place the cornflour in bowl with a little salt. Add the cubed tofu and toss to coat. (Coating the tofu with cornflour is optional).
Heat the remaining Tbsp olive oil in a frying pan and add the tofu. Cook over a medium heat, turning every now and again until golden on all sides.
Stir the tofu into the curry and serve with rice.

Recipe Notes

The tofu I buy (Tofoo brand) comes in 280g packets which I realise is a slightly odd quantity; just use whatever weight the brand you buy comes in - enough for two people.

Recipe inspired by Gluten Free Cuppa Tea

Vegetable And Pearl Barley Stew With Herby Dumplings (Vegan)

December 3, 2018 by hannahhossack 1 Comment

Winter vegetable and pearl barley stew with herby dumplings – a hearty, healthy and filling vegan vegetable stew topped with fluffy, herby dumplings. The perfect meal to warm you up on chilly days. Post sponsored by Appletiser.

It feels like only last week we were in the midst of a heatwave and now it is somehow nearly Christmas! I’m sure I say this every year, but I just can’t believe how fast this year has gone by!…

vegan meal

What Makes This Vegan Corn Chowder So Creamy?:

How To Make Vegan Corn Chowder:

More Vegan Soup Recipes:

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Vegan Corn Chowder

Ingredients

Instructions

Recipe Notes

How To Make Classic Vegan Lasagne:

Can I Make This Vegan Lasagne In Advance?:

Can I Freeze It?:

More Vegan Comfort Food Meals:

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

Classic Vegan Lasagne

Ingredients

Bechamel:

Ragu:

Instructions

Recipe Notes

How To Make Spiced Carrot And Pumpkin Soup:

Top Tips:

Can I Freeze This Spiced Carrot And Pumpkin Soup?:

More Vegan Soup Recipes:

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Spiced Carrot And Pumpkin Soup (Vegan)

Ingredients

Instructions

Recipe Notes

A High Protein Vegan Meal:

How To Make Easy Vegan Lemongrass and Coconut Curry:

More Quick Vegan Meals:

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

Easy Lemongrass And Coconut Curry (Vegan)

Ingredients

Instructions

Recipe Notes

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All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.