Ratatouille Fusilli & Broccoli Potato Soup

Ratatouille Fusilli


Ratatouille pasta from Darshana Thacker and Forks Over Knives

Ingredients for Ratatouille Fusilli:

  • 1⁄2 cup green lentils, rinsed and soaked
  • 2 cups fusilli (or rotini pasta)
  • 1 (15-ounce) can diced tomatoes with their juice
  • 1⁄2 cup finely chopped leeks (white and light green parts)
  • 1 clove garlic, minced
  • 2 1⁄4 teaspoons Italian seasoning
  • 2 small (1⁄2 pound) unpeeled Italian eggplants, cut into 1-inch pieces
  • 1⁄2 teaspoon white wine vinegar
  • 2 tablespoons finely chopped fresh basil

Find the remaining recipe instructions on Forks Over Knives.


Low-Fat Smoky Broccoli Potato Soup


A hearty potato soup from The Vegan 8

Here’s what you’ll need:

  • 4 full cups of chopped ½ inch chunks of russet potatoes (with skins on)
  • 2 cups water
  • salt and pepper (1 teaspoon salt and approx. ⅛-1/4 teaspoon black pepper, vary depending on your prefered spiciness)
  • ½ cup finely chopped onion
  • 3-4 large garlic cloves, minced (again, adjust depending on your preference)
  • 1½ teaspoons smoked paprika (or regular paprika if you prefer/that’s what you have)
  • 2 full cups of broccoli florets
  • ½ cup “lite” canned coconut milk
  • 3 tablespoons nutritional yeast (or more for a cheesier flavour)
  • 2 tablespoons dill pickle juice

View the full instructions for this soup recipe on The Vegan 8.

Both of these recipes are oil-free, whole food, plant-based and great go-to staples to keep in mind when you’re planning your weekly meals.

Find Featured Vegan Recipes here on TheVeganJunction, including:
Roasted Red Pepper Hummus
Lentil & Sweet Potato Shepherd’s Pie
Cheesy Potato-Kale Bake
Baked Sweet Potato Recipes
Red Beans & Quinoa
Vegan Cauliflower Wings

For more nutrition info and recommended recipes, follow TheVeganJunction on Twitter  and on Facebook TheVeganJunctioncom.

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