Vegan Pizza Soup

Quick, Easy & Yummy!  3 Must Haves for My Kitchen.

Quick, Easy & Yummy! 3 Must Haves for My Kitchen.

I have changed the way I menu plan. For a few months now, I’ve dedicated days of the week to certain foods. On Wednesdays I make soups. I’ve tried lots of new soup recipes lately.

I pinned this recipe and knew it needed a few substitutions. Last Wednesday afternoon, I was going to follow the recipe, found it online and said aloud, “Oops! This is a CROCKPOT recipe!” It was 4 pm, y’all. Too late for the crockpot. I decided to use the original recipe as a very loose guide. I made lots of changes.

The end result? Delish. A recipe worth repeating. And my friend Lisa had it for lunch the next day and said it was a recipe she would make… woot woot!

I didn’t even use our favorite Daiya mozzarella shreds in the soup. I used nutritional yeast to give it a slightly cheesy taste. I did use the mozz shreds on the homemade croutons. Homemade as in the bread came from my bread machine…. YUM! Feel free to use store bought bread or even store bought croutons.

This recipe is SO easy! I also think it will freeze well, although I didn’t freeze it because we ate it all!

Here’s how I made Vegan Pizza Soup.

Vegan Pizza Soup
(adapted and inspired by this recipe)

Ingredients:

Soup Ingredients:

  • 2 Cups of Homemade Pizza Sauce (I decrease the pepper. I use 1/4 tsp pepper for double batch of sauce)
  • 3 Cups Water
  • Chopped Green Olives (Quantity to your preference- I want an olive in every bite!)
  • 1/2 Green Bell Pepper, Diced (feel free to use an entire bell pepper if you want)
  • 1 Can/Jar of Red Kidney Beans, rinsed and drained, or 2 Cups of Cooked Kidney Beans (black beans would work, too)
  • 1/2 to 1 Cup of Cooked Pasta (I used penne)
  • Nutritional yeast

Homemade Croutons Ingredients:

Directions:

  1. Add all the soup ingredients except for the pasta and yeast to a big pot and bring to a boil. Reduce and let simmer for flavors to meld. I think I simmered for maybe 15 minutes.
  2. While the soup simmers, prepare the croutons. Preheat the oven to broil on high.
  3. Butter the bread, generously sprinkle the garlic powder on the bread and sprinkle with Daiya Mozzarella shreds.
  4. Broil until nicely browned. Keep an eye on it because it can go from brown to burned very quickly. 🙂 Take out of the oven and let cool just slightly. Slice the bread into crouton sized pieces.
  5. Back to the soup.  Add cooked pasta and a generous sprinkle of nutritional yeast to the soup pot. Stir and simmer for 3-5 minutes or until the pasta is heated through.
  6. Ladle soup into a bowl and top with the homemade croutons.
Pizza Soup

Pizza Soup with Homemade Croutons

Vegan Pizza Soup with Homemade Croutons.  The perfect bite!

The perfect bite!

Here’s a random side note.  I linked to Randall Beans above in the ingredients list.  I have a nickel allergy and since nickel can be in cans, I have to avoid all canned foods.  For beans, I use dried beans and cook them myself.  It’s super budget friendly.  I recently found JARRED beans by Randall Beans and called and they are a dairy and egg free facility…WOOT WOOT!  Major score for me!  Anyway, I’m LOVING these jarred beans.  My life just got a little easier.

I hope you enjoy this recipe.

Do you have any soup recipes to share?

Vegan Queso Bean Dip: Dairy & Egg Free

I jokingly called this “Chip Dip” and it has stuck. Otherwise named by me as vegan queso bean dip… also known as my new obsession for my lunches.

It has just three ingredients: Daiya cheddar style block, salsa, & black beans.

3 Simple Ingredients

3 Simple Ingredients

And it’s SO, SO good!

Doesn’t this look yummy?

Yummy Vegan Queso Bean Dip

Yummy Vegan Queso Bean Dip

I’ve been making chip dip with just salsa and Daiya cheddar for awhile now, and it’s great that way, too. I wanted to bulk up my lunch by adding more protein, so a few days ago I threw in a cup of my frozen black beans. (I soak and cook my own beans so I keep them in the freezer in one cup portions.)

The beans were apparently just what my body needed, because I felt great all afternoon! I didn’t even need my usual afternoon cup of coffee.

This recipe is so easy and I’m just lovin’ it!

Today I measured the ingredients for the sake of this post, but I usually don’t measure. You can’t really mess this up.

Vegan Queso Bean Dip:

Ingredients:

  • 2 cups of safe salsa
  • 1 cup of black beans (drained if from can)
  • A few slices of Daiya cheddar style block, cut into small pieces

Directions:

  1. Add salsa, beans, & cheddar pieces to a pot.
  2. Heat until cheese is melted and the dip is well mixed and heated through. Add more cheese if the dip isn’t cheesy enough or add more salsa if it’s too cheesy.
  3. Serve as a dip with tortillas.
2 Cups of Salsa

2 Cups of Salsa

1 cup of Black Beans

1 cup of Black Beans

I started off with this much "cheese."  I later added another strip of Daiya to make it a bit cheesier.

I started off with this much “cheese.” I later added another strip of Daiya to make it a bit cheesier.

Ready to Heat

Ready to Heat

I like the dip to be about this color.  Yum!

I like the dip to be about this color. Yum!

Mission is our favorite brand for tortilla chips.  This is my favorite new lunch.

Mission is our favorite brand for tortilla chips. This is my new favorite lunch.

Not only is this a rockin’ lunch, but this would also be a great dip to bring to a potluck or to serve at the next big game.

I hope y’all enjoy this as much as I do!

P.S.  Did you notice the cute blue measuring spoon with the super long handle?  I recently bought them at Hobby Lobby and I LOVE them.  They are so much fun!  It’s the little things, ya know?

Meat & “Cheesy Ranch” Rollup

Have y’all visited Once A Month Meals yet? Here’s their website:

onceamonthmeals.com

They have amazing recipes and they are all freezer friendly. Y’all know how much I love my freezer. It’s my best friend!

I saw a recipe on their site yesterday and I just had to try it right away. With modifications, of course!

Click here for the original recipe.

Here is how I made a dairy and egg free version of the Ham & Cheese Rollup.  Let’s call it Meat and “Cheesy Ranch” Rollup, though, because I think it will be just as yummy with shredded or cubed cooked chicken. I also omitted the broccoli, the healthiest part of the recipe. Feel free to add some broccoli or any other veggie you think will pare well with the ingredients.

This recipe calls for ranch dressing. And y’all! I made dairy and egg free ranch for the first time ever!!! And it was good! (This pic is not that great, but still, you get to see it. Doesn’t it look like ranch?)

Dairy & Egg Free Ranch!

Dairy & Egg Free Ranch!

So here is how we enjoyed a meat and “cheesy ranch” rollup kind of calzone looking thingamajig.

Meat & “Cheesy” Ranch Rollup

Ingredients:

  • 1/2 recipe of homemade pizza dough (I throw it in the bread maker and use the “dough” setting.)
  • 2 cups of protein (I used cubed ham the first time. Next time I will use cubed chicken. Here’s how I cook and freeze my chicken.)
  • 2 cups of dairy free cheese (We use Daiya cheese. I made one with their “cheddar” shreds and one with the “mozzarella” shreds. The mozzarella one was better and I will only use mozzarella from now on. However, the cheddar was good, too. You decide!)
  • 1/2 cup of homemade dairy and egg free ranch (Use this recipe from OAMM. I used Just Mayo, a vegan mayo, to make it egg free. Click here to read how to find Just Mayo for just a dollar! I also used SO Delicious Original Coconut Milk Creamer for the milk. You can use any unflavored non-dairy milk.)

Directions:

  1. Pre-heat the oven to 375 degrees. Split the homemade pizza dough into two equal parts. Flour your surface. Roll out two rectangles. I rolled until the dough seemed thin enough. I honestly don’t have a specific here.
  2. Spread out one cup of the meat and one cup of the cheese leaving a little space around the edges. Drizzle with 1/4 cup of ranch.  Repeat for second rectangular dough.
  3. Roll the pizza dough up like a jelly roll. OAMM has a nice photo showing how to do this. I didn’t take one. Sorry. 🙂
  4. Pinch the edges and squish them up tight. Flip your gigantic log seam side down. (Trust me on this. The first one I baked the seam was facing the side and a bunch of toppings spilled out!)
  5. Place on a parchment lined baking sheet. Bake for 20-30 minutes. Mine ended up perfect at 28 minutes.
  6. Slice pieces off as needed and enjoy! I didn’t slice it all at once, which was perfect because we reheated it today for lunch in the oven. It was easier to reheat as a partial giant log instead of leftover slices.

This recipe yielded two generous “logs.”

Here’s what my final product looked like:

Ham, Mozzarella & Ranch Rollup

Ham, Mozzarella & Ranch Rollup

This one was NOT baked seam side down.  Oops!

This one was NOT baked seam side down. Oops!

A little slice of cheesy ranch deliciousness!

A little slice of cheesy ranch deliciousness!

Not pretty, but yummy! And HOMEMADE! Can we just all cheer please? NEVER in my life did I think I would make so many things from scratch. I was domestically challenged. Not so much anymore. 🙂

Anyway, this has inspired me to maybe try this on a smaller scale like hot pockets size. I’d love to have these frozen and ready to go for quick lunches. Maybe I’ll try it soon and I’ll let you know how it works.

In the meantime, break out the bread maker and try this recipe. You won’t regret it!