Exploring Vegan

new recipe! vegan pearl couscous salad with Violife vegan Parmesan cheese! 🧀 https://exploringvegan.com

We rated our favorite vegan 🏈 🌱 Super Bowl snacks! Whether you’re planning a plant-based spread or just need one or two vegan options, our list will help you plan with both store-bought and a few homemade snack options too 😜 full list linked in my bio!

exploringvegan.com/the-best-vegan-super-bowl-snacks

We cooked, tasted, rated, and ranked and to help you pick the star of your plant-based Thanksgiving 🌟 Our best-of list will make it easy to find the vegan roast that fits your holiday vibe. Read the full list by visiting the link in my bio. I can also DM you the link; just drop a comment below and I’ll message you 💚 Which one is your favorite vegan holiday roast?

Vegan saffron mashed potatoes for Thanksgiving 😍

New recipe coming soon 💚 sheet pan gochujang maple tofu and broccoli 🫶 get the recipe in your inbox by signing up at newsletter.exploringvegan.com 💌

need a dinner idea? Try this green olive soup 🫒 recipe below 👇

1 tablespoon olive oil
1 yellow onion, peeled and diced
⅓ cup sun-dried tomatoes, sliced, plus 1–2 teaspoons oil from the jar
6 cloves garlic, peeled and minced
4 ounces pitted Castelvetrano olives, torn in half
2 teaspoons dry thyme
14.5- ounce can chickpeas, drained
Crushed red pepper to taste
6 cups water or vegetable broth
1 lemon, juiced and zested
½ cup loosely packed parsley, minced
⅓ cup olive oil
Flaky sea salt
2 teaspoons Aleppo pepper flakes or use a small pinch of crushed red pepper and paprika to taste
¾ cup dry orzo
Salt and pepper

Heat 1 tablespoon olive oil in a large pot over medium heat. Add the onion and sauté for 5–6 minutes until it softens. Add the sun-dried tomatoes and cook for 3–4 minutes, stirring occasionally. Add 1–2 teaspoons oil from the jar of sun-dried tomatoes if you like.

Stir in the garlic and cook for 1 minute until fragrant. Season lightly with salt.

Add the Castelvetrano olives, dry thyme, and chickpeas. Add a big pinch of crushed red pepper and toss to coat.

Pour in the water or vegetable broth and bring to a boil. Reduce the heat and simmer, uncovered, for 15–30 minutes to let the flavors meld. Taste and add salt and pepper if needed.

Meanwhile, combine the lemon zest, minced parsley, olive oil, and a pinch of flaky sea salt in a bowl. Add the Aleppo pepper flakes and stir to combine. Taste and add more salt if needed. Set aside.

Return the soup to a boil. Stir in the orzo and boil for 7–9 minutes or until the orzo is al dente. Turn off the heat and stir in the lemon juice. Taste and adjust the seasonings one final time.

Ladle the soup into bowls. Spoon the parsley garnish on top and enjoy!

Need a dinner idea? Make crispy tofu noodle bowls! Sweet and spicy glazed tofu with coconut milk, noodles, and veggies! So hearty and perfect for a vegan dinner 🙏 get the recipe by visiting the link in my bio 😊

exploringvegan.com/crispy-tofu-noodle-bowls/

new recipe coming in the newsletter today — vegan parsnip soup with roasted chickpeas and harissa-maple sauce. subscribe at newsletter.exploringvegan.com 💌

New recipe linked in bio 🍎 vegan apple pie overnight oats 😋 so good and so easy to use! I use the beautiful Lucy Glo apples from and they are so delicious in this recipe! With and apple pie spice it’s a match made in heaven for breakfast 🫶

https://exploringvegan.com/vegan-apple-pie-overnight-oats/