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These crispy vegan chickpea and spinach patties are easy to make with simple pantry staples. Instead of eggs, they use aquafaba (the liquid from the chickpea can) as a natural binder! Makes 6–8 patties (4 servings).

Ingredients

• 1 can (400g / 15 oz) chickpeas, drained and rinsed (reserve 3 tbsp of the liquid/aquafaba!)
• 1 cup fresh spinach, chopped (or thawed frozen spinach, squeezed 100% dry)
• 1/2 cup leek, thinly sliced (white and light green parts)
• 1 small onion, finely chopped
• 2–3 cloves garlic, minced
• 1/2 cup breadcrumbs (plus a bit more if the mixture feels too wet)
• 3 tbsp aquafaba (reserved from the chickpea can)
• 2 tbsp olive oil (or water for an oil-free sauté)
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp turmeric
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper
• Optional: 1–2 tbsp nutritional yeast
• Optional: 1 tbsp chopped fresh parsley or cilantro

Instructions

1. Sauté Aromatics: In a skillet, heat 1 tbsp olive oil over medium heat. Sauté the sliced leek, chopped onion, and minced garlic for 5–7 minutes until soft. Let cool slightly.
2. Mash Chickpeas: In a large bowl, mash the drained chickpeas with a fork or potato masher until mostly mashed, leaving a few chunks for texture.
3. Mix Everything: Add the chopped spinach, sautéed leek/onion mix, breadcrumbs, aquafaba, lemon juice, spices, and optional herbs/nutritional yeast. Mix well until a dough forms.
4. Rest Mixture: Let the mixture rest for 10–15 minutes so the breadcrumbs absorb excess moisture and firm up.
5. Shape Patties: Form the mixture into 6–8 uniform patties, pressing firmly so they hold together.
6. Bake & Crisp: Preheat oven to 400°F (200°C). Place patties on a parchment-lined baking sheet, brush lightly with oil (optional), and bake for 20–25 minutes, flipping halfway through, until golden and crispy.

Notes

• Binding Trick: Don't skip the 10–15 minute resting step! It gives the breadcrumbs time to hydrate with the aquafaba so the patties don't fall apart.
• Spinach Prep: If using frozen spinach, make sure to squeeze out all the excess water with your hands or a clean kitchen towel so the dough doesn't get soggy.

*(Full post with step-by-step photos and video is linked above if you want

Here is a comforting, one-pot chickpea and spinach soup that comes together in 40 minutes (15 mins prep, 25 mins cook) and makes 4 servings. It uses a simple mashed potato trick to thicken the broth naturally without any dairy!

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, diced
• 1 medium carrot, diced
• 1 medium potato, peeled and boiled
• 1 bunch fresh spinach, chopped
• 2 cloves fresh garlic, minced
• 2 tbsp extra-virgin olive oil
• 1 tsp salt (plus more to taste)
• A pinch of black pepper
• 4 cups vegetable broth (low sodium)
• Optional herbs: A pinch of thyme, rosemary, or smoked paprika

Instructions

1. Sauté Aromatics: Heat olive oil in a large soup pot over medium heat. Add the diced onion and cook for 5 minutes until translucent. Add the minced garlic and cook for 1–2 minutes until fragrant.
2. Add Carrots & Chickpeas: Stir in the diced carrot and drained chickpeas. Cook for 5 minutes to soften slightly.
3. Simmer Broth: Pour in the vegetable broth so the vegetables are submerged. Bring to a boil, reduce heat to low, and simmer for 15–20 minutes until the carrots are fork-tender.
4. Mash Potato & Thicken: Boil the peeled potato separately until tender. Mash it thoroughly with a fork or masher, then stir it into the soup to naturally thicken the broth.
5. Wilt Spinach: Add the chopped fresh spinach to the pot and stir for 2–3 minutes until wilted.
6. Season & Serve: Season with salt, pepper, and optional herbs to taste. Serve hot with a drizzle of olive oil on top.

Notes

• Secret Thickener: Mashing a boiled potato into the broth gives it a creamy texture without needing cream or dairy.
• Storage & Meal Prep: Keeps in the fridge for up to 4 days (tastes even better the next day!) and freezes well in airtight containers for up to 3 months.

(Full post with step-by-step photos is linked above if you want to bookmark or print it!)

Here is a cozy, one-pot creamy carrot soup made with fresh ginger and turmeric. It takes about 40 minutes total (15 mins prep, 25 mins cook) and makes 4 servings.

Ingredients

• 2 lbs (1 kg) carrots, peeled and sliced into uniform 1/2-inch rounds
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp fresh ginger, finely grated
• 1 tbsp olive oil or coconut oil (for sautéing)
• 1 tsp salt (adjust to taste)
• 1 tsp ground turmeric
• 1/2 tsp black pepper
• 4 cups water or low-sodium vegetable broth (enough to cover the carrots)
• Optional Garnishes: Soy cream or coconut cream, crushed roasted peanuts, and fresh pomegranate arils

Instructions

1. Prep Veggies: Peel and slice the carrots into uniform pieces for even cooking. Chop the onion, mince the garlic, and grate the fresh ginger.
2. Sauté Aromatics: In a large pot, heat the oil over medium heat. Add the chopped onions and sauté for 4–5 minutes until translucent. Add the garlic and ginger, cooking for 1–2 minutes until fragrant.
3. Coat Carrots & Spices: Add the sliced carrots to the pot and stir with the aromatics for 2–3 minutes. Sprinkle in the salt, turmeric, and black pepper, stirring well to coat.
4. Simmer: Pour in enough water or broth to just cover the carrots (about 4 cups). Bring to a boil, reduce heat to medium-low, and simmer for 20–25 minutes until the carrots are completely fork-tender.
5. Blend Smooth: Use an immersion blender directly in the pot (or let cool slightly and use a standing blender) to purée until completely smooth. Add an extra splash of broth or water if needed to reach your desired thickness.
6. Season & Garnish: Taste and adjust salt and pepper. Ladle into bowls and top with soy/coconut cream, crushed peanuts, and pomegranate arils. Great with crusty bread!

Notes

• Blender Safety: When blending hot soup in a countertop blender, let it cool slightly first and vent the lid with a folded towel so steam can escape safely.
• Texture Contrast: The crushed peanuts and pomegranate arils add a great crunch against the smooth soup.

(Full post with step-by-step photos is linked above if you want to bookmark or print it!)

I made this roasted vegetable quinoa bowl for a quick 30-minute dinner and wanted to share the full recipe with you all! Feel free to add a handful of baby spinach or arugula at the bottom so the warm quinoa wilts it slightly.

Ingredients

• 1 medium sweet potato, peeled and cut into 1/2-inch cubes
• 1 medium zucchini, cut into 3/4-inch cubes
• 2 clusters cherry tomatoes on the vine (about 1 cup)
• 1/2 cup tri-color quinoa, rinsed
• 1 to 1 1/4 cups water (for cooking quinoa)
• 1 tbsp extra-virgin olive oil
• 1/4 tsp salt (plus a pinch for the quinoa water)
• 1/4 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder
• A pinch of black pepper
• 1 ripe avocado, halved and pitted
• 1 tbsp vegan mayonnaise (1/2 tbsp per avocado half)
• 1 tbsp fresh parsley, finely chopped
• 2 wedges fresh lemon (for squeezing over the bowls)

Instructions

1. Preheat & Prep: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Peel and cube the sweet potato (1/2-inch) and zucchini (3/4-inch).
2. Season: Toss the sweet potato and zucchini in a bowl with olive oil, salt, cumin, smoked paprika, garlic powder, and black pepper.
3. Roast: Spread in a single layer and roast at 400°F (200°C) for 15–18 minutes. Add the cherry tomatoes on the vine for the final 5–7 minutes until blistered.
4. Cook Quinoa: Combine rinsed quinoa, water, and a pinch of salt in a small saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Turn off heat, let sit covered for 5 minutes, then fluff with a fork.
5. Assemble: Divide quinoa between 2 bowls. Top with roasted veggies and tomatoes. Add half an avocado to each bowl and fill the center with vegan mayo.
6. Serve: Garnish with chopped parsley and a squeeze of fresh lemon.

Notes

• Even Roasting: Cutting the dense sweet potato slightly smaller than the zucchini helps both finish cooking at the exact same time.
• Fluffy Quinoa: Letting it rest covered off the heat for 5 minutes prevents clumping.

(Full post with step-by-step photos is linked above if you want to bookmark or print it!)