One thing I often hear from people is that they like the idea of going vegan, but they just aren’t sure where to start. If this sounds like you, then you’re sure to enjoy Laura Theodore’s newest book – Vegan-ease.  I was fortunate enough to get a copy to preview, and it’s a great cookbook. 

Vegan-Ease by Laura Theodore

From giving helpful tips to get you started, stock your pantry, and clean your kitchen, she has you covered! One really great thing is that each recipe has an ease factor based on the number of ingredients and the amount of time involved in making the recipe (actual cooking time not included). If you’re looking to go vegan or just want to add some meatless dishes to your diet, you’ll find some great recipes in here.  She also has entire meal plans in the back of the book if you need help in putting a menu together. 

This Red Lentil Curry Soup is great for the chilly weather we have coming, and it’s so simple to make! I sautéed my veggies for a little bit before adding the other ingredients and increased the curry powder, but otherwise left it the same.

quick red lentil soup 3

One lucky US reader will get the chance to win a signed copy of Laura’s new book! 

 

Quick Red Lentil Curry Soup

Makes 4 servings / Ease Factor 1

Needing only fifteen minutes to prep, with only seven ingredients to assemble, this soup is an excellent candidate for a nutritious lunch or informal supper. As the red lentils cook, they break down to magically thicken the broth. Before you know it, you have a hearty delicious soup, ready to serve.

32 ounces vegetable broth

2 cups peeled and diced red or white potatoes

1½ cups sliced carrots

1 cup red lentils, sorted and thoroughly rinsed (see note)

8 ounces cremini or white button mushrooms, diced

½ cup filtered or spring water, plus more as needed

¼ teaspoon curry powder

Put all of the ingredients in a medium-sized soup pot and bring to a boil over medium-high heat. Once boiling, decrease the heat to medium-low, cover and simmer 45 to 50 minutes, stirring occasionally, until the vegetables are tender and the lentils are soft. Add more water, as needed, if the soup becomes too thick as it cooks. Serve piping hot.

Chef’s Note: To sort the lentils, spread them out in a single layer on a large baking sheet. Remove any stones, dirt, broken lentils, or other debris. The lentils are now ready to be rinsed and used in your recipe. You may also sort split peas or dried beans in this manner.

Amount per serving, based on 4 servings: 196 Calories; 2g Fat; 0g Saturated fat; 10g Protein; 175mg Sodium; 37g Total Carbohydrate; 7g Sugars; 10g Fiber

Recipe © 2015 Laura Theodore, published by Jazzy Vegetarian, LLC, reprinted by permission.

 

 

47 thoughts on “Vegan-ease Review and Giveaway

  1. The hardest part for me for going vegan is the dairy. I love cheese and I eat yogurt almost every day. Cheese I can probably live without if I absolutely had to, but I do love yogurt. I’m not a milk fan so soy milk is fine. I’d love a good vegan cheese, but they all seem to taste artificial.

  2. My daughter is vegan and I try to eat vegan also. I do like cheese also and need it for flavor. So my challenge is finding better flavoring for my food to make it tasty.

  3. My sister is vegan so I would love to win for her. The hardest part for her is going out to eat and most recently eating abroad. She went to a different country with her husband and the language barrier was difficult sometimes.

  4. Hardest part … Always asking to make sure there is no cheese in salads out at restaurants … I always get vinaigrette dressing.

  5. The toughest thing for me is that I don’t feel full enough, for lack of better words. Like I’m not getting the nutrients my body needs without eating meat!

  6. It wasn’t really difficult for me, especially after all I read. I didn’t have cravings but there are great tasting substitutes for pretty much everything now. There are so many yummy, satisfying vegan foods available and still many I haven’t tried. Seasonings are amazing for flavor but I love the taste of veggies anyway.

  7. The toughest thing for me lately is cutting out certain foods in my diet such as dairy and grains due to health reasons but each day it gets better although I’m not vegan I enjoy different foods and love to cook!

  8. The toughest part for me has been giving up fish! Thanks to Gardein for making yummy vegan fish fillets, because it really helps! Thank you!!

  9. Our biggest challenge is in finding recipes that combine vegan with what’s currently in season and available to make great dishes.

  10. i wonder what I could replace the mushrooms with. I’d love a great lentil soup, but don’t like the texture of mushrooms.

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