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Vegan Butternut Squash Soup

Happy New Year Peeps! I’m back with a new recipe! Vegan butternut squash soup! We’re day two into this new year and I have to tell you that I’m feeling excited, grateful and hopeful! I’m also feeling like I can do anything I set my intention and heart to! I turned 50 this past summer and realized there are a lot of things that I want to do in these next 50 plus years. I want to PLAY more, SHARE more, SPREAD more JOY and POSITIVITY! Doing all of those things elevate me, so I’m going to start the new year by posting more and sharing more! This is me at 50, playing, smiling and being real! My biological age may be 50, but I have the spirit and sense of adventure of a 12 year old.

I’ve also missed this blog and I’ve missed you all! I have some pretty dedicated readers and I’m grateful for all of you that have stuck around and checked my site every so often to see if I’ve posted anything new. I’m grateful to those of you that continue to log on here and make my recipes over and over. Basically I’ve got a lot of gratitude inside me!

I’ve been cooking and creating a lot during quarantine, and tweaking and updating old recipes to accommodate my dairy allergy. This vegan butternut squash soup is one of those recipes that I tweaked. It’s an adaption from the Rustic Bakery version I posted way back in January 2012 (wow, can’t believe that was almost 10 years ago). I’ve tweaked this soup to be vegan because I know there are a lot of people like me who can’t tollerate dairy anymore, and I have a few friends that are vegan, so I wanted to share a soup that can be made both ways. I hope you all enjoy this cozy winter soup!

Vegan Butternut Squash Soup

make 6 portions

3 tablespoons virgin coconut oil, plus more to rub on squash halves –I love this brand Dr. Bronner’s Organic Virgin Coconut Oil
1 large butternut squash (about 3 pounds), halved and seeded
1/2 teaspoon coarse sea salt, plus more to rub on squash halves
1/8 teaspoon freshly ground pepper, plus more to rub on squash halves
6 garlic cloves, peeled
6 thyme sprigs
1 large yellow onion, medium diced
1/4 cup diced shallots (approx. 1 medium sized shallot bulb, diced)
4 cups vegetable stock- you can also use chicken stock if you don’t need the soup to be vegan – I also used Kettle & Fire Organic chicken bone broth one night and it was super yum, as I didn’t have stock on hand!
1/4 cup full fat unsweetened coconut milk – this is the canned coconut milk that you have to shake
1/4 teaspoon ground nutmeg

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

Using a sharp knife slice squash in half lengthwise. I usually trim the very top near the stem off to make it easier to cut.

Buternut squash cut in half

Scoop out seeds and strings from cavity. I use a melon baller to do this, as it’s quick and easy. You can either compost the seeds, or roast them in the oven. I always roast them in a 275 degree oven until they brown and pop with a bit of coconut oil and some pink Himalayan sea salt.

Generously rub both sides of squash halves with coconut oil (just scoop out some coconut oil and rub it directly on the squash, you don’t need to melt it first) season each cut side with salt and pepper. Place 3 sprigs of thyme and 3 garlic cloves in each in each cavity.

Carefully place squash halves cut side down on the baking sheet.

Roast squash for 50 to 60 minutes, until soft and caramelized.

Remove squash from oven and let cool a bit. Reserve garlic cloves and discard the thyme.

Once squash has cooled a bit, scoop out the butternut squash flesh from the skin and set aside in a bowl or on a plate.

Melt 3 tablespoons coconut oil in a large dutch oven over medium-high heat if using a gas range. I have a induction cooktop that I haven’t entirely figured out, so I turn the heat to medium, as medium high is a bit intense.

Add in the diced onion and shallots and a pinch of sea salt, and sauté the onion and shallots for 7 to 10 minutes, until they begin to brown.

Add in reserved butternut squash, reserved garlic cloves, 1/2 teaspoon salt and a few twists of pepper and sauté for 5 to 7 minutes, until the squash begins to caramelize and stick to the bottom of the pan.

Note: Break up the squash with your spoon and stir it frequently, so it doesn’t stick to the bottom.

Mashed butternut squash in bowl

Pour in vegetable stock, bring to a boil, then decrease the heat to a simmer and cook for 15 minutes.

Puree the soup either using a hand held immersion blender, or a regular blender. I always use my vitamix blender because I love a really smooth and creamy soup.

NOTE: I always wipe down the soup pot while the soup is pureeing, so there are no chunks leftover in the pot.

Return the pureed soup to the pot.

Warm up the soup and add in 1/4 cup coconut milk and 1/4 teaspoon nutmeg. Taste the soup and add a splash more coconut milk or salt to taste. I personally always add a bit more salt and coconut milk. Salt is a natural flavor enhancer, so if your soup tastes a bit bland, add a bit more salt to taste.

Add more stock or water if needed to thin out the soup. Give it another taste and adjust any of the seasonings. Keep warm until ready to serve.

Leftovers: Let soup cool, then store in a sealed container in the fridge.

NOTE: The soup will thicken up, so feel free to add water to thin it out when reheating. I always add a splash of coconut milk as well as salt to taste!

Love vegan soups? Try my beet, ginger and coconut soup.

Beet ginger coconut soup

When heirloom tomatoes are in season, this heirloom tomato soup is the bomb!

Heirloom tomato sopu

Classic cauliflower soup. This soup is so simple and creamy!

Cauliflower soup

Pair this soup with a salad like my kid friendly Caesar salad.

Chicken caesar salad with popovers

My lacinato kale salad

Kale salad in serving dish

Popovers are always a HUGE hit.

Popovers with fattoush salad

Roasted sweet potato halves are the perfect gluten-free option.

Oven roasted sweet potato

You could even be a bit decadent and try these quinoa cakes.

Quinoa cakes

Or a grilled cheese and roasted broccoli sandwich (use a vegan cheese if vegan).

Grilled cheese with broccoli

Vegan butternut squash soup. — Pin
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Vegan Butternut Squash Soup

Recipe by Jackie

5.0 from 2 votes

Servings

6

servings

Ingredients

3 tablespoons virgin coconut oil, plus more to rub on squash halves - l love this brand Dr. Bronner’s Organic Virgin Coconut Oil
1 large butternut squash (about 3 pounds), halved and seeded
½ teaspoon coarse sea salt, plus more to rub on squash halves
⅛ teaspoon freshly ground pepper, plus more to rub on squash halves
6 garlic cloves, peeled
6 thyme sprigs
1 large yellow onion, medium diced
¼ cup diced shallots (approx. 1 medium sized shallot bulb, diced)
4 cups vegetable stock- you can also use chicken stock if you don't need the soup to be vegan - I also used Kettle & Fire Organic chicken bone broth one night and it was super yum, as I didn't have stock on hand!
¼ cup full fat unsweetened coconut milk - This is the canned coconut milk that you have to shake
¼ teaspoon ground nutmeg

Directions

Preheat oven to 375 degrees
Line a baking sheet with parchment paper.
Using a sharp knife slice squash in half lengthwise. I usually trim the very top near the stem off to make it easier to cut.
Scoop out seeds and strings from cavity. I use a melon baller to do this, as it's quick and easy. You can either compost the seeds, or roast them in the oven. I always roast them in a 275 degree oven until they brown and pop with a bit of coconut oil and some pink Himalayan sea salt.
Generously rub both sides of squash halves with coconut oil (just scoop out some coconut oil and rub it directly on the squash, you don't need to melt it first) and season each cut side with salt and pepper. Place 3 sprigs of thyme and 3 garlic cloves in each in each cavity.
Carefully place squash halves cut side down on the baking sheet.
Roast squash for 50 to 60 minutes, until soft and caramelized.
Remove squash from oven and let cool a bit. Reserve garlic cloves and discard the thyme.
Once squash has cooled a bit, scoop out the butternut squash flesh from the skin, and set aside in a bowl or on a plate.
Melt 3 tablespoons coconut oil in a large dutch oven over medium-high heat if using a gas range. I have a induction cooktop that I haven't entirely figured out, so I turn the heat to medium, as medium high is a bit intense.
Add in diced onion and shallots and a pinch of sea salt, and sauté the onion and shallots for 7 to 10 minutes, until they begin to brown.
Add in reserved butternut squash, reserved garlic cloves, ½ teaspoon salt and a few twists of pepper and sauté for 5 to 7 minutes, until the squash begins to caramelize and stick to the bottom of the pan. Note: Break up the squash with your spoon and stir it frequently, so it doesn’t stick to the bottom.
Pour in vegetable stock, bring to a boil, then decrease the heat to a simmer and cook for 15 minutes.
Puree the soup either using a hand held immersion blender or a regular blender.I always use my vitamix blender because I love a really smooth and creamy soup. NOTE: I always wipe down the soup pot while the soup is pureeing, so there are no chunks leftover in the pot.
Return the pureed soup to the pot.
Warm up the soup and add in ¼ cup coconut milk and ¼ teaspoon nutmeg.
Taste the soup and add a splash more coconut milk or salt to taste. I personally always add a bit more salt and coconut milk. Salt is a natural flavor enhancer, so if your soup tastes a bit bland, add a bit more salt to taste.
Add more stock or water if needed to thin out the soup. Give it another taste and adjust any of the seasonings.
Keep warm until ready to serve.
Leftovers: Let soup cool, then store in a sealed container in the fridge. NOTE: The soup will thicken up, so feel free to add water to thin it out when reheating. I always add a splash of coconut milk as well as salt to taste!

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I want to share with you guys a simple lesson about reading ingredients. Here’s my favorite brand of coconut milk, Native Forest. As you can see, they have 2 kinds of the full fat unsweetened coconut milk, one is called simple, and one is classic. The difference here is in the ingredients, one contains guar gum and one doesn’t.

You really want to look at the labels and the ingredients, and not just trust the brand is the same across all products.

I love this Native Forest, Simple, because again it clearly states no quars, and if you look in the ingredients, you’ll see organic coconut milk, organic coconut, filtered water. Simple whole food ingredients, no added fillers, gums, or flavors. You always want to look for a BPA free cans and the USDA organic stamp, which means its certified organic, so there’s no GMO’s, pesticides etc.

What is guar gum, and why is it bad?

Guar gum, which is derived from the guar bean is a thickening agent that can wreak havoc on your digestive system by causing bloating, gas, and discomfort. It can disrupt the delicate balance of your gut microbiome, leading to inflammation and impaired nutrient absorption. It’s also seen a lot in non-dairy creamers or milks.

Was this helpful? If so, let me know in the comments below, 👇 as well as what else you would like to see, or know more about?

#readlabels #readfoodlabels #guargum #guthealth #guthealing #inflammationrelief #antiimflammatory

Easy buckwheat porridge. If you’re looking to switch up your morning bowl of oats, then give buckwheat a try. It has a chewy texture and mild flavor, that pairs with just about anything.

Comment ‘easy buckwheat’ and I’ll send you the recipe.

This buckwheat porridge is SO EASY to make, and is naturally gluten-free, dairy-free, and vegan to boot, and the bonus is it takes under 15 minutes to whip up in the morning.

This breakfast is hubby approved. Steve tried this the other day and kept saying, “this is the best breakfast,” “man, this is SO good.” So if I can get my mountain biking, carb loving hubby to happily eat of bowl of this, then I think your family might love this too.

I love topping mine with blueberries, @socotahini and bee pollen!

#buckwheat #buckwheatporridge #buckwheatrecipes #porridgebowl #porridge #porridgelover #breakfastideas #breakfast #healthybreakfast #healthybreakfastclub #healthybreakfastideas

Easy buckwheat porridge. If you’re looking to switch up your morning bowl of oats, then give buckwheat a try. It has a chewy texture and mild flavor, that pairs with just about anything.

Comment ‘easy buckwheat’ and I’ll send you the recipe.

This buckwheat porridge is SO EASY to make, and is naturally gluten-free, dairy-free, and vegan to boot, and the bonus is it takes under 15 minutes to whip up in the morning.

This breakfast is hubby approved. Steve tried this the other day and kept saying, “this is the best breakfast,” “man, this is SO good.” So if I can get my mountain biking, carb loving hubby to happily eat of bowl of this, then I think your family might love this too.

I love topping mine with blueberries, @socotahini and bee pollen!

#buckwheat #buckwheatporridge #buckwheatrecipes #porridgebowl #porridge #porridgelover #breakfastideas #breakfast #healthybreakfast #healthybreakfastclub #healthybreakfastideas

Rosemary & thyme turkey burgers. These are not your typical dry turkey burgers. The rosemary and thyme paired with the sautéed red onion give these burgers a pop of flavor, and the Dijon and avocado oil pump up the moisture. These burgers are also gluten-free and dairy-free.

Comment ‘turkey burger’ and I’ll DM you the recipe link.

I love topping these burgers on a big green salad and pairing them with my oven roasted sweet potato fries. Delish! #turkeyburger #turkeyburgers #burger #dairyfreeglutenfree #burgers #healthyfood

Rosemary & thyme turkey burgers. These are not your typical dry turkey burgers. The rosemary and thyme paired with the sautéed red onion give these burgers a pop of flavor, and the Dijon and avocado oil pump up the moisture. These burgers are also gluten-free and dairy-free.

Comment ‘turkey burger’ and I’ll DM you the recipe link.

I love topping these burgers on a big green salad and pairing them with my oven roasted sweet potato fries. Delish! #turkeyburger #turkeyburgers #burger #dairyfreeglutenfree #burgers #healthyfood

These vegan Mexican quinoa bowls have become a weekly staple in our house. They’re naturally vegan, but are full of flavor from the avocado tahini, and spicy chipotle tahini sauce.

Comment ‘vegan bowl’ and I’ll DM you the recipe.

These bowls are also great for those that are on the candida diet.

I ❤️ these bowls because they’re jam packed with plant protein, as quinoa is a complete protein, and beans when paired with the quinoa, make a complete protein too. This bowl is balanced and satisfying from the slow burning carbs, healthy fats, plant protein, and will honestly sustain you for hours.

These bowls are a great weeknight meatless dinner option, as I typically make the sauces ahead of time, (they literally take 5 minutes) so when it comes to dinner time, all I have to do is make the quinoa (takes under 20 minutes) and roast the sweet potatoes. I hope you give these a try, and that they become a go-to meatless dinner.

#candidadiet #candidacleanse #veganbowls #veganbowls #veganrecipes #veganrecipe #vegandinner #vegandinnerideas #healthyfood

These vegan Mexican quinoa bowls have become a weekly staple in our house. They’re naturally vegan, but are full of flavor from the avocado tahini, and spicy chipotle tahini sauce.

Comment ‘vegan bowl’ and I’ll DM you the recipe.

These bowls are also great for those that are on the candida diet.

I ❤️ these bowls because they’re jam packed with plant protein, as quinoa is a complete protein, and beans when paired with the quinoa, make a complete protein too. This bowl is balanced and satisfying from the slow burning carbs, healthy fats, plant protein, and will honestly sustain you for hours.

These bowls are a great weeknight meatless dinner option, as I typically make the sauces ahead of time, (they literally take 5 minutes) so when it comes to dinner time, all I have to do is make the quinoa (takes under 20 minutes) and roast the sweet potatoes. I hope you give these a try, and that they become a go-to meatless dinner.

#candidadiet #candidacleanse #veganbowls #veganbowls #veganrecipes #veganrecipe #vegandinner #vegandinnerideas #healthyfood

Here’s the perfect snack for those of you trying to cut back on refined sugar. These healthy no bake cacao oat bars are super addicting, once you have a bite, you just can’t stop.

Comment ‘oat bars’ and I’ll DM you the recipe.

The great thing is you don’t have to feel guilty, as these are made with pretty healthy ingredients and are GF, DF and refined sugar free. I love having these on hand for that afternoon, or post lunch craving. They hit the spot perfectly. #healthy #healthysnacks #healthysnackideas #healthysnack #refinedsugarfree #norefinedsugar #healthydesserts #healthydessert #healthydessertrecipes #healthysnackrecipes

Here’s the perfect snack for those of you trying to cut back on refined sugar. These healthy no bake cacao oat bars are super addicting, once you have a bite, you just can’t stop.

Comment ‘oat bars’ and I’ll DM you the recipe.

The great thing is you don’t have to feel guilty, as these are made with pretty healthy ingredients and are GF, DF and refined sugar free. I love having these on hand for that afternoon, or post lunch craving. They hit the spot perfectly. #healthy #healthysnacks #healthysnackideas #healthysnack #refinedsugarfree #norefinedsugar #healthydesserts #healthydessert #healthydessertrecipes #healthysnackrecipes

This miso tahini dressing is the perfect creamy dressing for warm quinoa or grain bowl, roasted vegetables, really any Plain Jane staple that you want to add a pop of flavor and nutrition to.

Comment ‘miso” and I’ll send you the recipe.

It takes 5 minutes to whip up and uses 6 simple ingredients. It’s also dairy-free & vegan. The dressing gives a digestive boost from the lemon juice and some healthy fats to balance it all.

#tahini #miso #misotahinidressing #buddahbowl #healthyfood

This miso tahini dressing is the perfect creamy dressing for warm quinoa or grain bowl, roasted vegetables, really any Plain Jane staple that you want to add a pop of flavor and nutrition to.

Comment ‘miso” and I’ll send you the recipe.

It takes 5 minutes to whip up and uses 6 simple ingredients. It’s also dairy-free & vegan. The dressing gives a digestive boost from the lemon juice and some healthy fats to balance it all.

#tahini #miso #misotahinidressing #buddahbowl #healthyfood

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16 thoughts on “Vegan Butternut Squash Soup”

Marti Hills
January 2, 2021 at 11:09 am

Yay!! So so happy to hear this news! I love so many of your recipes. I’ve missed your posts!

Reply
1. Marin Mama
  January 4, 2021 at 7:47 am
  
  Hi Marti! Yay! So happy that you’re happy that I’m back! I promise to keep posting girl 🙂 Thanks so much for saying “hi”. xoxo, Jackie
  
  Reply
Marilyn Clark
January 2, 2021 at 11:11 am

It’s nice to see your smiling face!

Reply
1. Marin Mama
  January 4, 2021 at 7:46 am
  
  Awww… Thanks for saying “hi” Marilyn :). xoxo, Jackie
  
  Reply
Sharleen
January 2, 2021 at 7:18 pm

Having followed you since the beginning and going through the trials and tribulations of your life! Did you re-marry? What are your kids up to? You seem very happy! Xxx

Reply
1. Marin Mama
  January 4, 2021 at 7:45 am
  
  Hi Sharleen, Wow, so wonderful to hear from a long time reader! Yes, I have been through a journey and it’s awesome to hear that you have continued to stay with me. Thanks so much!
  
  Life is pretty good for the most part. Right now I have all 4 kiddos home, as Zoe is on winter break. Zoe and Eli have grown so much and I will post a pic soon if they let me :). Steve and I are engaged, and plan to get married in early 2021. We had planned to get married last year, but we had to put off the wedding plans. 😉 We’re all so ready for the world to open back up, as I’m sure everyone is. I promise to share more of life and what’s happening as I did in the past once I get back into the blogging groove again. I had been meaning to do a blog post for the past 6 months and kept putting it off, so the fact that I posted this past weekend was a huge accomplishment on my end. I aim to keep it going as I miss this creative outlet and the connections I have to awesome readers like you! Thanks again for saying hi Sharleen 🙂 xoxo, Jackie
  
  Reply
Sherry
January 2, 2021 at 7:39 pm

Nice to see you back again!

Reply
1. Marin Mama
  January 4, 2021 at 7:36 am
  
  Thanks Sherry, Great to be back 🙂 Thanks for sayin “hi”
  
  xoxo, Jackie
  
  Reply
Sandy
January 2, 2021 at 9:43 pm

So happy to hear you’re back! Look forward to tagging along. Happy New Year!

Reply
1. Marin Mama
  January 4, 2021 at 7:35 am
  
  Hi Sandy, Thanks so much for saying “hi” and for sticking by me as I took a brief hiatus from the blog. xoxo, Jackie
  
  Reply
Cindi Horkey
January 3, 2021 at 6:18 am

This sounds amazing and I love using my immersion blender! Happy New Year!

Reply
1. Marin Mama
  January 4, 2021 at 7:34 am
  
  Yay! Thanks for reaching out Cindi! I hope you love the soup :). xoxo, Jackie
  
  Reply
Cynthia
January 3, 2021 at 10:05 am

Welcome back! So happy to see you around this space again :)) Happy New Year! And definitely will be trying the soup the next time I see a butternut squash in the wild. I fear we might be done for squash season over here in Central Europe!

Reply
1. Marin Mama
  January 4, 2021 at 7:33 am
  
  Hi Cynthia, Thanks so much for reaching out and saying “hi” and Happy New Year to you too! xoxo, Jackie
  
  Reply
Charlotte
January 26, 2021 at 4:59 pm

I was sending your site to a friend as one of my “go-to’s” and almost fell off my chair when a new recipe came up! So many of your recipes are on heavy rotation in our home and your videos, tips and pictures have taught me so much about cooking.
Oven brown rice? I would never cook rice any other way
Welcome back!

Reply
Sharleen
March 16, 2021 at 12:47 pm

Another post please Jackie!!!!!

Reply

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I want to share with you guys a simple lesson about reading ingredients. Here’s my favorite brand of coconut milk, Native Forest. As you can see, they have 2 kinds of the full fat unsweetened coconut milk, one is called simple, and one is classic. The difference here is in the ingredients, one contains guar gum and one doesn’t.

You really want to look at the labels and the ingredients, and not just trust the brand is the same across all products.

I love this Native Forest, Simple, because again it clearly states no quars, and if you look in the ingredients, you’ll see organic coconut milk, organic coconut, filtered water. Simple whole food ingredients, no added fillers, gums, or flavors. You always want to look for a BPA free cans and the USDA organic stamp, which means its certified organic, so there’s no GMO’s, pesticides etc.

What is guar gum, and why is it bad?

Guar gum, which is derived from the guar bean is a thickening agent that can wreak havoc on your digestive system by causing bloating, gas, and discomfort. It can disrupt the delicate balance of your gut microbiome, leading to inflammation and impaired nutrient absorption. It’s also seen a lot in non-dairy creamers or milks.

Was this helpful? If so, let me know in the comments below, 👇 as well as what else you would like to see, or know more about?

#readlabels #readfoodlabels #guargum #guthealth #guthealing #inflammationrelief #antiimflammatory

Easy buckwheat porridge. If you’re looking to switch up your morning bowl of oats, then give buckwheat a try. It has a chewy texture and mild flavor, that pairs with just about anything.

Comment ‘easy buckwheat’ and I’ll send you the recipe.

This buckwheat porridge is SO EASY to make, and is naturally gluten-free, dairy-free, and vegan to boot, and the bonus is it takes under 15 minutes to whip up in the morning.

This breakfast is hubby approved. Steve tried this the other day and kept saying, “this is the best breakfast,” “man, this is SO good.” So if I can get my mountain biking, carb loving hubby to happily eat of bowl of this, then I think your family might love this too.

I love topping mine with blueberries, @socotahini and bee pollen!

#buckwheat #buckwheatporridge #buckwheatrecipes #porridgebowl #porridge #porridgelover #breakfastideas #breakfast #healthybreakfast #healthybreakfastclub #healthybreakfastideas

Easy buckwheat porridge. If you’re looking to switch up your morning bowl of oats, then give buckwheat a try. It has a chewy texture and mild flavor, that pairs with just about anything.

Comment ‘easy buckwheat’ and I’ll send you the recipe.

This buckwheat porridge is SO EASY to make, and is naturally gluten-free, dairy-free, and vegan to boot, and the bonus is it takes under 15 minutes to whip up in the morning.

This breakfast is hubby approved. Steve tried this the other day and kept saying, “this is the best breakfast,” “man, this is SO good.” So if I can get my mountain biking, carb loving hubby to happily eat of bowl of this, then I think your family might love this too.

I love topping mine with blueberries, @socotahini and bee pollen!

#buckwheat #buckwheatporridge #buckwheatrecipes #porridgebowl #porridge #porridgelover #breakfastideas #breakfast #healthybreakfast #healthybreakfastclub #healthybreakfastideas

Rosemary & thyme turkey burgers. These are not your typical dry turkey burgers. The rosemary and thyme paired with the sautéed red onion give these burgers a pop of flavor, and the Dijon and avocado oil pump up the moisture. These burgers are also gluten-free and dairy-free.

Comment ‘turkey burger’ and I’ll DM you the recipe link.

I love topping these burgers on a big green salad and pairing them with my oven roasted sweet potato fries. Delish! #turkeyburger #turkeyburgers #burger #dairyfreeglutenfree #burgers #healthyfood

Rosemary & thyme turkey burgers. These are not your typical dry turkey burgers. The rosemary and thyme paired with the sautéed red onion give these burgers a pop of flavor, and the Dijon and avocado oil pump up the moisture. These burgers are also gluten-free and dairy-free.

Comment ‘turkey burger’ and I’ll DM you the recipe link.

I love topping these burgers on a big green salad and pairing them with my oven roasted sweet potato fries. Delish! #turkeyburger #turkeyburgers #burger #dairyfreeglutenfree #burgers #healthyfood

These vegan Mexican quinoa bowls have become a weekly staple in our house. They’re naturally vegan, but are full of flavor from the avocado tahini, and spicy chipotle tahini sauce.

Comment ‘vegan bowl’ and I’ll DM you the recipe.

These bowls are also great for those that are on the candida diet.

I ❤️ these bowls because they’re jam packed with plant protein, as quinoa is a complete protein, and beans when paired with the quinoa, make a complete protein too. This bowl is balanced and satisfying from the slow burning carbs, healthy fats, plant protein, and will honestly sustain you for hours.

These bowls are a great weeknight meatless dinner option, as I typically make the sauces ahead of time, (they literally take 5 minutes) so when it comes to dinner time, all I have to do is make the quinoa (takes under 20 minutes) and roast the sweet potatoes. I hope you give these a try, and that they become a go-to meatless dinner.

#candidadiet #candidacleanse #veganbowls #veganbowls #veganrecipes #veganrecipe #vegandinner #vegandinnerideas #healthyfood

These vegan Mexican quinoa bowls have become a weekly staple in our house. They’re naturally vegan, but are full of flavor from the avocado tahini, and spicy chipotle tahini sauce.

Comment ‘vegan bowl’ and I’ll DM you the recipe.

These bowls are also great for those that are on the candida diet.

I ❤️ these bowls because they’re jam packed with plant protein, as quinoa is a complete protein, and beans when paired with the quinoa, make a complete protein too. This bowl is balanced and satisfying from the slow burning carbs, healthy fats, plant protein, and will honestly sustain you for hours.

These bowls are a great weeknight meatless dinner option, as I typically make the sauces ahead of time, (they literally take 5 minutes) so when it comes to dinner time, all I have to do is make the quinoa (takes under 20 minutes) and roast the sweet potatoes. I hope you give these a try, and that they become a go-to meatless dinner.

#candidadiet #candidacleanse #veganbowls #veganbowls #veganrecipes #veganrecipe #vegandinner #vegandinnerideas #healthyfood

Here’s the perfect snack for those of you trying to cut back on refined sugar. These healthy no bake cacao oat bars are super addicting, once you have a bite, you just can’t stop.

Comment ‘oat bars’ and I’ll DM you the recipe.

The great thing is you don’t have to feel guilty, as these are made with pretty healthy ingredients and are GF, DF and refined sugar free. I love having these on hand for that afternoon, or post lunch craving. They hit the spot perfectly. #healthy #healthysnacks #healthysnackideas #healthysnack #refinedsugarfree #norefinedsugar #healthydesserts #healthydessert #healthydessertrecipes #healthysnackrecipes

Here’s the perfect snack for those of you trying to cut back on refined sugar. These healthy no bake cacao oat bars are super addicting, once you have a bite, you just can’t stop.

Comment ‘oat bars’ and I’ll DM you the recipe.

The great thing is you don’t have to feel guilty, as these are made with pretty healthy ingredients and are GF, DF and refined sugar free. I love having these on hand for that afternoon, or post lunch craving. They hit the spot perfectly. #healthy #healthysnacks #healthysnackideas #healthysnack #refinedsugarfree #norefinedsugar #healthydesserts #healthydessert #healthydessertrecipes #healthysnackrecipes

This miso tahini dressing is the perfect creamy dressing for warm quinoa or grain bowl, roasted vegetables, really any Plain Jane staple that you want to add a pop of flavor and nutrition to.

Comment ‘miso” and I’ll send you the recipe.

It takes 5 minutes to whip up and uses 6 simple ingredients. It’s also dairy-free & vegan. The dressing gives a digestive boost from the lemon juice and some healthy fats to balance it all.

#tahini #miso #misotahinidressing #buddahbowl #healthyfood

This miso tahini dressing is the perfect creamy dressing for warm quinoa or grain bowl, roasted vegetables, really any Plain Jane staple that you want to add a pop of flavor and nutrition to.

Comment ‘miso” and I’ll send you the recipe.

It takes 5 minutes to whip up and uses 6 simple ingredients. It’s also dairy-free & vegan. The dressing gives a digestive boost from the lemon juice and some healthy fats to balance it all.

#tahini #miso #misotahinidressing #buddahbowl #healthyfood

Welcome to Marin mama cooks! I’m a natural chef, as well as a mom who loves to cook up tasty and healthy whole foods for her family.