Vegan but Missing beef/Barley Soup?

Try this! If you're not a mushroom fan, use more carrots and maybe parsnips or another bland, non-starchy vegetable.


•3 Tsp coconut oil
•1 cup dry barley (or other grain of choice)
•6 oz mushrooms, chopped (we used Hen of the Woods and Trumpet)
•6 cups vegetable broth
•1 onion, chopped
•1 large carrot shredded
•4 cloves garlic, chopped
•1 tablespoon Miso Paste.
•1 teaspoon basil
•1 teaspoon oregano
•1 bay leaf
•1/2 teaspoon pink pepper
•1/2 teaspoon black pepper

Cooking Instruction:

1. Melt 2 of the teaspoons of coconut oil in a large soup pot over medium-high. When hot, add barley and stir to coat.

2. Sautee for 3 minutes, allowing the barley to rest between stirring so it will brown (think rice a Roni). The barley should be cooked slightly in places but not burnt. If it browns too fast, reduce heat.

3.Add chopped onion and 1 cup of the broth. Reduce to medium-low and cover.

4.Chop the garlic, add to the barley. Add the pink and black pepper and cook 1 minute, stirring.

5.Stir the miso paste in a bowl with a whisk. Add a bit of broth and whisk. Continue adding and whisking until smooth and thin. Add the rest of the broth and mix. Then add the broth to the barley. Add the bay leaf.

6.Cover and cook 1/2 hour. Chop the mushrooms and carrots (you can shred the carrots for a nice texture).

7.Melt the remaining 1 teaspoon of coconut oil in a separate pan and saute the mushrooms and carrots until they are soft.

8.Add to the barley and broth. Cover and bring to a light boil. Reduce heat to simmer and cover but leave a small gap for steam. Cook 1/2 hour

9.Add basil/oregano, remove bay leaf. And Cook 1/2 hour


Green lentils & rice meatballs in tomato sauce with mashed potatoes.



Mix 1,5 cup of water, 4 tbsp of tomato puree, 1,5 tbsp of flour, 0,5 tsp of sugar, 0,5 tsp of salt and put aside
Cooking Instruction:


1.Boil until soft 150ml water+150gr of rice and 300ml water+150gr of green lentils

2.In a pan fry two medium onions and two shredded carrots until soft

3.Blend cooked lentils until smooth

4.In a bowl mix together cooked rice, lentil puree, onion & carrot mix, add salt, pepper

5.Form the balls and fry 3-5 min/each side

6.Add the sauce to the meatballs and cook until the sauce thickens

Mashed potatoes

1.In a pot add finely chopped onion, bay leaves, potatoes, water, cook until soft

2.Drain the water (leave about 0,5 cup), add vegan butter, salt, pepper and mash until smooth


Almond Chocolate Cake:


For the Base:

•2.5 cups of almonds
•10 dates
•1-2 tbsp of coconut oil
•Pinch of sea salt
•For the Chocolate Layer:
•4 ripe avocados
•1 cup of coconut oil
•1.5- 2 cups of raw cacao (depending how rich you like it)
•Pinch of sea salt
•1 cup of honey

Cooking Instruction:

1.Pulse the almonds in a blender until roughly chopped, then add in the pitted dates, coconut oil and salt and blend until they form a dough.

2.Line a cake tin with greaseproof paper and press the dough down evenly into it, then put in the fridge while you make the chocolate layer.

3.Blend the avocado flesh, coconut oil, cacao powder, salt and honey in a high-speed blender until completely smooth - you may have to scrape down the sides a few times. Spoon this mixture over the almond and date base, then place in the freezer for one hour to firm up.

After that it can be stored in the fridge.

Author's Bio: 

I have been a chef for a last four years. Used to work for
Author's Bio: *Hilton London Metropole in London. Currently also working as a chef in a different place. And working on a project with a friend of mine with his website and vegan recipe.