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30 Minutes or Less

Chicken Fajita Salad with Cilantro-Lime Dressing

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chicken fajita salad in a bowl with cilantro lime dressing on top and on the side.

I’m here to tell you that salads CAN be delicious, and this chicken fajita salad proves that! It’s fresh, loaded (…& I mean LOADED) with flavor, and high in protein. It’s similar to my reader-favorite Mediterranean grilled chicken salad, but with a Mexican-inspired marinade instead. And I actually stole the cilantro-lime dressing recipe from my steak salad, but shhh don’t tell anyone! I swear it’s just as incredible in this fajita salad too.

ALSO, you guys know I’m obsessed with meal prep, so I made sure this salad could also be easily meal prepped! To do that, I assemble and divide the salads between four food storage containers. Then, I make the cilantro-lime dressing and store it in a separate jar. When I’m ready to eat, I simply remove one of my meal prepped fajita salads from the fringe, toss it in some dressing, then enjoy! So easy and SO. DAMN. DELICIOUS.

close up image of chicken fajita salad in a bowl.

What You’ll Need to Make Chicken Fajita Salad with Cilantro-Lime Dressing

Chicken Marinade: The marinade infuses the chicken with bold flavors, so don’t rush this step; allow the chicken to marinate for at least 30 minutes to maximize taste.

Chicken Cutlets: Opt for boneless, skinless chicken breast cutlets for quicker cooking, or butterfly regular chicken breasts to ensure even thickness and faster grilling!

Bell Peppers: For added smokiness, grill the bell peppers alongside the chicken or use a cast-iron skillet for a charred flavor.

Pumpkin Seeds: Roasted pumpkin seeds provide a delightful crunch and keep this salad recipe gluten-free. However, feel free to swap them out for toasted almonds or crispy tortilla strips if you’d like.

Cilantro-Lime Dressing: Customize the dressing’s sweetness by adjusting the honey or maple syrup according to your taste preference. You can also add all dressing ingredients to a blender (no need to chop the cilantro or garlic if you do) then blend until smooth!

chicken fajita salad with cilantro lime dressing in a bowl.

Tips and Tricks

  • Don’t overcrowd the skillet when cooking the chicken to ensure even browning and avoid steaming.
  • For extra flavor, grill the chicken instead of pan-searing it! I love doing this in the summertime – easier cleanup, and super delicious.
  • Make extra dressing—it’s versatile and adds incredible flavor to other salads or grilled veggies! Or, skip the dressing altogether and use your favorite store-bought dressing for an even easier meal.
  • Feel free to customize this salad based on what you love! Not a fan of chicken? Marinate and cook steak instead. Or if you want to add a little cheese, go right ahead!
close up image of chicken in a chicken fajita salad.
5 from 1 vote

Chicken Fajita Salad with Cilantro-Lime Dressing

Elevate your salad game with this fresh and flavorful chicken fajita salad! Marinated chicken, sauteed peppers and onions, crisp romaine lettuce, and a quick homemade cilantro-lime dressing. This salad is bursting with delicious flavor!
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings

Ingredients

For the marinade:

  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon chili powder
  • 1/2 tablespoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika, or regular paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt

For the salad:

  • 4 boneless and skinless chicken breast cutlets, or 2 chicken breasts sliced horizontally to create 4 chicken cutlets
  • 1/2 yellow onion, peeled and sliced
  • 1/2 red bell pepper, cored and sliced
  • 1/2 yellow bell pepper, cored and sliced
  • 1/2 green bell pepper, cored and sliced
  • 5 cups romaine lettuce, chopped
  • 1 pint cherry tomatoes, halved
  • 2 avocados, clised
  • 1/2 cup roasted pumpkin seeds (pepitas)

For the cilantro-lime dressing:

  • 1/2 cup fresh cilantro, finely chopped
  • 1/2 cup olive oil
  • 1/4 cup lime juice
  • 1 tablespoon honey or maple syrup
  • 1 garlic clove, peeled and minced
  • 1/2 teaspoon onion powder
  • pinch of red pepper flakes, optional

Instructions

  • Whisk marinade ingredients together in a large bowl, then add in the chicken breasts. Coat the chicken in the marinade, then cover and let it sit while you prep the rest of your salad.
    chicken-fajita-salad-step-1
  • Place a large skillet over medium-high heat. Add about a teaspoon of oil to the skillet, then add in the sliced onion and peppers. Cook the peppers and onions for about 3-5 minutes, or until cooked to your liking. Remove the peppers and onions from the skillet and set aside.
    chicken-fajita-salad-step-2
  • Return your skillet to medium-high heat, then add the chicken cutlets to the skillet. Cook chicken for about 5 minutes per side, or until a meat thermometer inserted into the chicken reads 165° Fahrenheit. Remove chicken from the skillet and let it rest on a cutting board for a few minutes before slicing.
  • Now, make the cilantro-lime dressing by adding all dressing ingredients to a small bowl and whisking together to combine.
  • Assemble the salad by placing the chopped lettuce, cherry tomatoes, cooked peppers and onions, cooked then sliced chicken, avocado, and pumpkin seeds to a large bowl. Drizzle the cilantro-lime dressing over the salad and toss to combine. Serve immediately or, meal prep this salad ahead of time by storing the dressing separately. Then, right before serving, pour dressing over the salad and enjoy!

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Dairy-Free

“Cheesy” Vegan Enchiladas

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overhead image of vegan enchiladas in a baking dish

Wholesome and comforting vegan enchiladas! Stuffed with mushrooms, black beans, an easy homemade enchilada sauce, and finished off with creamy vegan queso. It doesn’t get any cozier or more delicious than these “cheesy” vegan enchiladas!

close-up image of vegan enchiladas in a baking dish

What You’ll Need To Make Vegan Enchiladas

Tomato Paste – The key to a rich and creamy enchilada sauce is tomato paste. The concentrated flavor in tomato paste gives our sauce an extra tangy and intense taste.

Vegetable Broth – Most homemade enchilada sauces are made with chicken broth, but to keep ours plant-based, we use vegetable broth instead. Vegetable broth contributes an additional hint of flavor to this already super flavorful recipe. If you don’t have vegetable broth, you can use two cups of water in its place.

Mushrooms – Finely chopped mushrooms provide our vegan enchiladas with a “meaty” texture! I personally love mushrooms, and add them to many of my vegan recipes. They’re a healthy, delicious, and versatile source of plant-based protein. However, if you don’t enjoy mushrooms, you can use 1/2 cup of cooked lentils instead.

Black Beans – Our other source of protein is a can of drained and rinsed black beans! They, similar to mushrooms, give this meatless dinner recipe a heartier texture.

Tortillas – Feel free to use any tortillas you’d like! Corn tortillas or flour tortillas are the standard, but grain-free tortillas taste delicious as well. Though regardless of the type of tortillas you use, make sure they’re no larger than 8-inches. This way, once rolled they’ll fit perfectly in a 9×13-inch baking dish.

Vegan Cashew Queso – The secret ingredient to our “cheesy” vegan enchiladas is half a cup of my vegan cashew queso! It’s super quick and easy to take, coming together in under 10 minutes. While highly recommended, you can make this recipe without the vegan queso if you’d prefer.

overhead image of vegan enchiladas in a baking dish with cilantro and limes on the side

Adjust This Recipe To Your Dietary Needs

Make it Gluten-Free: For gluten-free enchiladas, use corn tortillas instead of flour tortillas. Also, be sure the corn starch you’re using in the enchilada sauce is also gluten-free.

Make it Paleo: These vegan enchiladas are very easily made paleo as well! To do this, replace the corn starch with arrowroot starch and black beans with diced, then roasted sweet potatoes. Also, use your favorite paleo tortillas, such as Siete Almond Flour Tortillas for rolling your enchiladas.

Add Cheese: If not vegan or dairy-free, finish this dinner recipe off with a sprinkling of your favorite shredded cheese right before baking!

“Cheesy” Vegan Enchiladas

0 from 0 votes
Recipe by Samantha Course: MainDifficulty: Intermediate
Servings

6

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

Wholesome and comforting vegan enchiladas! Stuffed with mushrooms, black beans, an easy homemade enchilada sauce, and finished off with creamy vegan queso. It doesn’t get any cozier or more delicious than these “cheesy” vegan enchiladas!

Ingredients

  • For the enchilada sauce:

  • 3 tablespoons olive oil

  • 2 tablespoons corn starch

  • 1 tablespoon chili powder

  • 1 teaspoon cumin

  • 1 teaspoon salt

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • 1 teaspoon apple cider vinegar

  • 6 ounces tomato paste

  • 2 cups vegetable broth

  • For the filling:

  • 1 tablespoon olive oil

  • 4 ounces (1/2 cup) mushrooms, finely chopped

  • 1 bell pepper, finely chopped

  • 1/2 yellow onion, finely chopped

  • 1 (15-ounce) can black beans, drained and rinsed

  • 1 teaspoon garlic powder

  • 1 teaspoon cumin

  • 1 teaspoon paprika

  • 1/2 teaspoon salt

  • For the enchiladas:

  • 8 8-inch tortillas

  • 1/2 cup vegan cashew queso, optional

Directions

  • Preheat oven to 350° Fahrenheit.
  • Make the enchilada sauce by whisking together olive oil and corn starch in a large skillet over medium heat, until starch has fully dissolved.
  • Add in the chili powder, cumin, salt, onion powder, and garlic powder, cook for 2 minutes.
  • Pour in apple cider vinegar, tomato paste, and vegetable broth, then reduce heat to low and simmer for 5 minutes or until sauce has thickened.
  • Prepare the filling by heating olive oil in a separate large skillet over medium heat. Add in mushrooms, bell pepper, and yellow onion, cook for 3-5 minutes or until veggies are tender.
  • Add in black beans, garlic powder, cumin, paprika, salt, and ½ cup of enchilada sauce you made earlier. Stir and cook for 2 minutes, then remove from heat.
  • Roll enchiladas by placing ¼ cup of filling mixture in the center of each tortilla, ten rolling tortilla around filling to seal. Repeat this process until all 8 tortillas are stuffed and rolled.
  • Spoon half homemade enchilada sauce into the bottom of a large baking dish. Then, place all 8 enchiladas on top of sauce with the seam side facing down.
  • Top with remaining enchilada sauce, then vegan cashew cheese if using. Bake for 20-25 minutes or until bubbly.

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Dairy-Free

Caramelized Onion Burgers with Garlic Aioli (Gluten-Free, Dairy-Free)

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close up image of caramelized onion burgers in a baking pan

These caramelized onion burgers are incredibly juicy and flavorful! They even include a simple, yet delicious garlic aioli that will blow your socks off. Make these caramelized onion burgers for your next date night-in or dinner party – this restaurant-quality recipe is a total crowd-favorite!

close up image of caramelized onion burgers in a baking pan

It took me a while to realize that I didn’t hate all onions. Well it took me until the day that I discovered caramelized onions, to be exact. To me, onions are much too tangy and almost spicy to eat raw. However, when you slowly cook onions in (dairy-free) butter, they release their natural sugars, becoming sweet and delicious! Caramelized is one of the few ways that I’ll even eat onions. They’re super soft, tender, and simply add the BEST flavor to these burgers.

Garlic aioli was introduced to these caramelized onion burgers when I realized how often I seek anything garlic aioli when I’m out to eat, but have yet to make it myself at home?? Which was kind of crazy because aioli is SUPER easy to make at home! It literally consists of a small handful of ingredients that I almost always have on-hand. Mayo, garlic, lemon juice, salt, and black pepper – that’s all you’ll need to make this restaurant-style spread! It’s creamy, tangy, and has just the right amount of garlic. Altogether, these caramelized onion burgers with garlic aioli are exploding with incredible flavor!

What You Need To Make Caramelized Onion Burgers with Garlic Aioli

Onions – I prefer yellow onions for their higher sugar content, thus making them all the more sweeter once caramelized. However, you can use white onion if you’d like! Prepare your onions for this recipe by removing the paper-like skin, slicing them once down the center, then lay the cut side-down on a cutting board. Using a sharp knife, slice the onion into 1/4-1/8 inch half moon slices. Either prepare to cry while you slice your onions, or throw on a pair of goggles like me! I look crazy, but three onions and no tears later, it’s SO worth it.

Ground Beef – The key to a super juicy and tender caramelized onion burger is 80% to 85% lean ground beef. I used 80% ground beef, which means that my beef consisted of 20% fat. This may seem like a lot, but much of the fat in the ground beef is rendered and cooked off while the burgers cook. Though the little bit of fat that gets left behind makes these burgers a whole lot more tender and flavorful!

Gluten-Free Buns – I’m not going to lie, gluten-free hamburger buns can be pretty hard to come by. I use and recommend the Canyon Bakehouse Gluten-Free Hamburger Buns which I find in the freezer section at my local Whole Foods. Though feel free to use your favorite/whichever gluten-free buns you can find. And if you’re not gluten-free, use regular hamburger buns instead!

Adjust This Recipe To Your Diet

  • Make it Vegan: Use your favorite ground beef substitute for the ground beef in this recipe, and use vegan mayo instead of regular mayo.
  • Add Cheese: A slice or two of melty gruyere or provolone cheese would taste delicious for all my dairy-tolerant friends!
  • Make it A Salad: One of my favorite ways to eat this recipe is actually over a salad! I start with a bed of arugula, add some fresh sliced cucumber and tomatoes, then place the cooked burger patty and a hefty scoop of caramelized onions on top. Last, but definitely not least, I drizzle that delicious garlic aioli over the top as the dressing and enjoy!
Caramelized Onion Burgers with Garlic Aioli
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Caramelized Onion Burgers with Garlic Aioli

3 from 21 votes
Recipe by Samantha Russo Course: MainCuisine: American
Servings

4

servings
Prep time

5

minutes
Cooking time

40

minutes
Total time

45

minutes

These caramelized onion burgers are incredibly juicy and flavorful! They even include a simple, yet delicious garlic aioli that will blow your socks off. Make these caramelized onion burgers for your next date night-in or dinner party – this restaurant-quality recipe is a total crowd-favorite!

Ingredients

  • For the caramelized onions:

  • 2 onions, thinly sliced

  • 2 tablespoons butter (I used dairy-free)

  • Salt, to taste

  • For the burgers:

  • 1 pound ground beef, see Notes

  • 1-2 teaspoons salt

  • 1 teaspoon black pepper

  • 2 tablespoons olive oil

  • For the garlic aioli:

  • 1/2 cup mayonnaise

  • 3 garlic cloves, minced

  • 2 tablespoons lemon juice

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • For serving:

  • 4 gluten-free buns, toasted

  • Arugula

Directions

  • Melt butter in a skillet over medium heat then add in the onions and sprinkle with salt.
  • Cook until translucent then reduce to medium-low heat and cook until caramelized, about 30 minutes. Stir onions every 5 minutes or so and keep an eye on them to make sure they don’t burn.
  • Gently form the ground beef into burger patties then season both sides with salt and pepper.
  • Heat the oil in a large skillet over medium-high heat, once very hot place in the burgers. Cook for 2-5 minutes per side, depending on your preference.
  • Make the garlic aioli by adding all ingredients to a bowl and mixing together to combine.
  • Slather garlic aioli on the bottom half of each bun, top with a handful or arugula, then a cooked burger patty, and caramelized onions before finishing off with the top bun.

Recipe Video

Notes

  • Ground Beef: Purchase a ground beef that is somewhere between 80% to 85% lean, and aim for nothing higher than 90% lean.

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Dairy-Free

Paleo Enchilada Casserole

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Paleo Enchilada Casserole Recipe

This paleo enchilada casserole is made with the healthiest ingredients! A quick and easy homemade enchilada sauce is bursting with delicious Mexican-inspired flavors. This recipe packs in plenty of veggies and lean protein, making this paleo enchilada casserole a simple a nutritious dinner option.

Paleo Enchilada Casserole served on a plate topped with fresh avocado and jalapenos.

The Story Behind This Paleo Enchilada Casserole

I’m a BIG fan of all things Mexican food. Mexican food is easily my most favorite cuisine (no one tell my Italian grandmother I said that!). My main goal in life, other than creating delicious gluten-free and dairy-free recipes for you guys, is creating EASY gluten-free and dairy-free recipes for you guys. We’re all busy, trust me I get it. And we don’t always have the time to hand-roll 30 paleo meatballs. So I asked myself, what’s easy?? And time and time again came back to casseroles. I might have my mid-western mom to thank for this, she’s a big casserole gal. I find that where I live in the Northeast, casseroles aren’t as big of a part of people’s weekly dinner rotations. Well, I don’t care where you’re from, because I’m gonna make sure you get comfortable and excited about making casseroles!

This paleo enchilada casserole is easy, loaded with flavor, slightly spicy, incredibly healthy, and super satisfying. There are also ways to make this casserole even easier. Not up to making your own enchilada sauce? Simply pick up a bottle from the store! Don’t have time to cook and shred the chicken? Simply pick up some pre-cooked and shredded or chopped chicken from the store! This recipe is really so easy to customize and make your own, which I highly encourage you do. Oh and before I get into the other stuff I should probably note that this paleo enchilada recipe makes a large batch! I got around eight servings out of my casserole and was able to store it in the fridge, then heat it up and enjoy it all week long.

What You Need To Make Paleo Enchilada Casserole

Arrowroot Starch – This is the paleo version of cornstarch. If you don’t have arrowroot starch, you can easily substite it with cornstarch in this recipe. However, do not leave this ingredients out as it is key to making your enchilada sauce thick and creamy.

Chicken Broth – Feel free to use beef broth, vegetable broth, or even bone broth instead. You can use water if you’d like, but I recommend broth for extra flavor.

Sweet Potato – A large sautéed sweet potato replaces black beans in this paleo enchilada casserole recipe. In case you’re not aware, black beans are not paleo-compliant. However, if you are not strict paleo you can easily use one or two cans of black beans instead.

Diced Green Chiles – Though small, diced green chiles pack a TON of flavor. If you’er having a hard time finding diced green chilies at your local grocery store, try looking in the ethnic food aisle – that’s where I almost always find them!

Adjust This Recipe To Your Dietary Needs

  • Add Dairy: Sprinkle 1 cup of shredded cheese on top of the casserole before baking OR sprinkle queso fresco on top of the casserole after baking.
  • Make it Vegan/Vegetarian: Use vegetable broth instead of chicken broth and 2 cans of drained and rinsed black beans instead of chicken.
Paleo Enchilada Casserole
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Paleo Enchilada Casserole

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: MexicanDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

This paleo enchilada casserole is made with the healthiest ingredients! A quick and easy homemade enchilada sauce is bursting with delicious Mexican-inspired flavors. This recipe packs in plenty of veggies and lean protein, making this paleo enchilada casserole a simple a nutritious dinner option.

Ingredients

  • For the enchilada sauce:

  • 3 Tablespoons Olive Oil

  • 3 Tablespoons Arrowroot Starch, see Notes

  • 1 Tablespoon Chili Powder

  • 1 Teaspoon Cumin

  • 1 Teaspoon Salt

  • 1/2 Teaspoon Onion Powder

  • 1/2 Teaspoon Garlic Powder

  • 1 Teaspoon Apple Cider Vinegar, see Notes

  • 6 Ounces Tomato Paste

  • 2 Cups Chicken Broth

  • For the casserole:

  • 1 Tablespoon Olive Oil

  • 1 Yellow Onion diced

  • 1 Bell Pepper diced

  • 1 Large Sweet Potato cubed

  • 4 Ounce Can Green Chiles

  • 1 1/2 Pounds Chicken Breast cooked and shredded

  • 8 Grain-Free Tortillas halved, see Notes

Directions

  • For the enchilada sauce:
  • Mix together the olive oil and arrowroot starch in a large saucepan over medium heat.Paleo Enchilada Casserole Process Photo 1
  • Once starch has dissolved, add in the chili powder, cumin, salt, onion powder, and garlic powder and cook for 2 minutes.Paleo Enchilada Casserole Process Photo 2
  • Add in the apple cider vinegar, tomato paste, and chicken broth then bring to a boil before reducing to a simmer for 5 minutes or until sauce has thickened. Use immediately in the recipe below.Paleo Enchilada Casserole Process Photo 3
  • For the casserole:
  • Preheat oven to 375° Fahrenheit and grease a 9×13-inch baking dish.
  • Sauté the onion, bell pepper, and sweet potato in olive oil over medium heat for 10 minutes.Paleo Enchilada Casserole Process Photo 4
  • Add in the diced green chiles, shredded chicken, and 1 cup of enchilada sauce. Cook for another 2 minutes before removing from heat.Paleo Enchilada Casserole Process Photo 5
  • Evenly spread 1/2 cup of enchilada sauce on the bottom of your baking dish. Follow that up with an even layer of 6 tortillas halves, top the tortillas halves with 1/3 of the chicken mixture, repeat with a layer of 5 tortilla halves, then 1/3 cup of the chicken mixture. Layer the last of the tortilla halves, the last of the chicken mixture, and top casserole with 1/2 cup of enchilada sauce.Paleo Enchilada Casserole Process Photo 6
  • Cover casserole with aluminum foil and bake for 20 minutes, then remove foil and bake uncovered for another 10 minutes.Paleo Enchilada Casserole Process Photo 7

Notes

  • Arrowroot Starch: If not paleo, you can sub 3 tablespoons of cornstarch for the arrowroot starch.
  • Apple Cider Vinegar: You can sub white vinegar for the apple cider vinegar in this recipe.
  • Grain-Free Tortillas: I love and recommend Siete grain-free tortillas, if you’re not grain-free you can use your favorite corn or flour tortillas instead.

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30 Minutes or Less

Vegan Tomato Soup + Vegan and Gluten-Free Grilled Cheese

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Vegan Tomato Soup Close-Up

This vegan tomato soup is velvety smooth and loaded with fresh flavor. Incredibly rich and creamy, though completely dairy-free. Enjoy a nice big bowl of this soup with a vegan and gluten-free grilled cheese for the ultimate comfort meal.

Vegan Tomato Soup with Grilled Cheese

Most tomato soups are loaded with heavy cream and butter. Making them delicious, but also a nightmare for an IBS-sufferer like me. So in my recipe, I use coconut milk instead! Which still yields that thick and rich tomato soup we all know and love, just without the dairy. This was also one of those recipes that just so happened to be vegan. Like totally unintentional but happy it happened! I found myself cooking up a vegan and gluten-free grilled cheese every time I ate this soup. So it seemed a little unfair of me to share this recipe without also sharing my vegan and gluten-free grilled cheese recipe. The best part is, this recipe takes just 20 minutes to make (grilled cheese included)!

What You Need To Make This Vegan Tomato Soup

Whole Peeled Tomatoes – The most flavorful of all canned tomatoes! If you’d like, you could use fresh tomatoes in this recipe instead. Simply drizzle 2-3 pounds of tomatoes with some olive oil and salt, and roast at 400° Fahrenheit for 45 minutes, let cool and then use in this recipe. And to all my gardeners out there, keep this vegan tomato soup recipe in mind when your tomato plants are flourishing this summer!

Coconut Milk – Don’t worry, it doesn’t make your tomato soup taste like coconut. The tomato flavor is so strong that it covers up any coconut flavor in the coconut milk. The coconut milk gives this recipe its creamy qualities without taking away from the delicious taste of the tomatoes.

Honey or Maple Syrup – A little sweetness always helps curb the acidity of a tomato-heavy recipe. Just one tablespoon of honey or maple syrup make this soup totally irresistible. You could also use a tablespoon of sugar, if you’d like.

Gluten-Free Bread – Use your favorite gluten-free bread to make the grilled cheese! A few brands I enjoy are Canyon Bakehouse and Base Culture. And if I’m feeling up to it, I make my own gluten-free bread using this recipe from The Loopy Whisk.

Vegan Shredded Cheddar Cheese – Same goes for the vegan cheese, use your favorite in this recipe. I used the Violife Cheddar Shreds and had amazing results, I also love Miyoko’s and Daiya’s Vegan Cheddar “Cheeses.”

Adjust This Recipe To Your Dietary Needs

  • Add Dairy: If you’re not vegan or dairy-free, you can use butter instead of olive oil and heavy cream instead of milk.
  • Make it Sugar-Free: You can either leave out the honey/maple syrup, or use a teaspoon of stevia to make this recipe completely sugar-free.
Vegan Tomato Soup + Vegan and Gluten-Free Grilled Cheese
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Vegan Tomato Soup + Vegan and Gluten-Free Grilled Cheese

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes


This vegan tomato soup is velvety smooth and loaded with fresh flavor. Incredibly rich and creamy, though completely dairy-free. Enjoy a nice big bowl of this soup with a vegan and gluten-free grilled cheese for the ultimate comfort meal.

Ingredients

  • For the soup:

  • 1 Tablespoon Olive Oil

  • 1 Yellow Onion, chopped

  • 3 Garlic Cloves, chopped

  • 1 28oz Can Whole Peeled Tomatoes

  • 1 Tablespoon Honey or Maple Syrup

  • 1 13.5oz Can Coconut Milk, see NOTES

  • 1 Teaspoon Italian Seasoning

  • 1 Teaspoon Salt

  • 1/4 Teaspoon Red Pepper Flakes, optional

  • For the grilled cheese:

  • 1 Tablespoon Olive Oil

  • 8 Slices Gluten-Free Bread

  • 2 Cups Vegan Shredded Cheddar Cheese

Directions

  • Heat olive oil in a large pot over medium heat. Add in the onions and garlic, cook for 5 minutes or until onions are soft.Vegan Tomato Soup Process Photo 1
  • Add in the remaining ingredients, then bring to a boil before reducing to a simmer. Let simmer covered for 10 minutes.Vegan Tomato Soup Process Photo 2
  • Make your grilled cheese by heating the olive oil in a small skillet over medium-low heat. Place one slice of bread in the skillet, top with cheese, and then the other slice of bread – cook for 3 minutes per side.
  • Turn off the heat, let the soup cool then either transfer to a blender to blend or puree with an immersion blender until completely smooth.Vegan Tomato Soup Process Photo 3
  • Carefully ladle into bowls, top with more coconut milk and serve alongside your warm and toasty grilled cheese – YUM!Vegan Tomato Soup Process Photo 4

Notes

  • Coconut Milk: You can use heavy cream, or 1 1/2 cups of your favorite non-dairy milk. If using a different non-dairy milk, I recommend something a bit richer such as cashew milk or macadamia nut milk.

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