2. Place potatoes in a large pot, add 1 tbsp salt and water until the potatoes are submerged and covered by 2.5 cm of additional water. Bring to a boil over medium-high heat and cook for 20 minutes or until potatoes are fork tender, then drain them.
3. Mix ingredients for dipping sauce in a small bowl and set aside.
4. Brush a large baking sheet with 1 tbsp avocado oil then place the potatoes on the sheet. Place another baking sheet on top and press to smash all potatoes evenly. Drizzle potatoes with remaining avocado oil and add flaky sea salt and pepper to taste. Bake for 30 minutes or until crispy and golden brown.
5. Remove from oven and top with sesame oil, sesame seeds and gochugaro flakes. Serve with the dipping sauce.
Smoky Red Pepper and Aubergine Soup – This rich, creamy, and comforting soup recipe is packed with bold flavors and wholesome ingredients. This dish is topped with buttery mushrooms and crispy sourdough croutons and this cozy fall soup is the perfect healthy comfort food. Our red pepper soup is ideal for a quick and easy dinner and this gluten-free, vegan-friendly dish is loaded with roasted vegetables, offering a nutrient-rich, low-calorie meal. If you are craving for a warming winter soup or a hearty meal prep option, this delicious homemade soup is a must-try!
Ingredients.
The Soup: 1 tbsp evoo 1 tsp sea salt 1/2 tsp red chili flakes 1 onion, diced 1 aubergine 2 red peppers 450g medium firm tofu 150ml plant-based milk
Method.
1. Cook aubergine and peppers over the open flame of your gas range (8 minutes a side for the aubergine and a little less for the peppers), until soft on the inside and charred on the outside. 2. Place aubergine and red pepper in a colander over a bowl and cover with aluminum foil for 10 or so minutes. 3. In the meantime, cook onion in evoo (in a frying pan over medium high heat) until soft with a bit of colour. 4. Add all ingredients to a high speed blender and blend until silky smooth and heated through (if your blender will do it). 5. If not, blend until smooth and transfer to pot to heat through.
The Toppings:
2 tbsp salted vegan butter 1 tbsp chopped parsley red chili flakes 2-3 tbsp vegan parmesan 250g cremini mushrooms 2 slices sourdough, torn into bite sized chunks salt + pepper, to taste
1. In a frying pan over medium, heat 1/2 vegan butter. Cook mushrooms until golden on both sides—be sure to season well. 2. Push the mushrooms to one side of the pan, heat the remaining vegan butter and fry sourdough until crisp. Give the croutons a little pinch of salt. 3. Add mushrooms, sourdough, parsley, red chili flakes and parmesan to finish off soup. Enjoy hot.
680g fingerling potatoes, cut into small rounds 180g cooked lentils 4 parsnips, peeled and chopped 1 red onion, sliced 2-3 tbsp salted vegan butter 1/4 cup fresh dill, chopped 3 cloves garlic, minced 1 lemon, juiced salt + pepper, to taste
The dressing:
4 tbsp plain vegan cream cheese 1 clove garlic, minced 2 tbsp fresh lemon juice 1 tbsp fresh dill, chopped 2-4 tbsp water to thin a pinch of salt + pepper
Method.
1. Combine dressing ingredients in a small bowl. Stir until smooth, adding more water or oil to thin (just a little at a time). Set aside. 2. In a large cast iron pan, heat vegan butter and cook/season onions on the stove top for a few minutes until partially cooked. 3. Toss in potatoes and parsnips. Stir to coat in vegan butter and season with salt and pepper. 4. Transfer to the oven and roast at 400 degrees for 45 minutes, toss halfway. Everything should be cooked and golden. I cut my potatoes into small rounds so they would cook faster. You can always boil them for 4-5 minutes before roasting, if you want larger potatoes. 5. Toss in chopped dill, lemon juice and garlic and stir to combine. 6. Serve on a bed of warm lentils and drizzle with lemon dill dressing.
🔹3 cups of cooked Rice, slightly warm 🔹2 cups of Broccoli Slaw roughly chopped 🔹1 can of Chic Peas rinsed and drained 🔹1/2 cup Cilantro chopped 🔹Salt & Pepper to taste
Lemon Tahini Dressing:
🔹2 tbsp of Tahini 🔹Juice from 1 Lemon 🔹3 tbsp of good Olive Oil 🔹1 tsp of Vegan Honey or Maple Syrup 🔹2 -3 tbsp Water to thin as needed 🔹Salt & Pepper to taste
Method.
1. Make the dressing by combining all of the ingredients. Set aside.
2. Give the Broccoli Slaw a rough chop and add it to a large bowl along with the cooked Rice, rinsed Chic Peas and chopped Cilantro.
3. Season the mixture with Salt & Pepper and a squeeze of Lemon.
4. Pour in 1/3 – 1/2 of the dressing and mix well. Serve the remainder of the dressing along side.
🔹3 tbs of vegan mayo 🔹2 tbs of dijon mustard 🔹2 tbs of olive oil 🔹1/4 tsp of salt 🔹1/2 tsp of pepper 🔹1 tbs of nutritional yeast 🔹1/4 tsp of garlic powder 🔹Juice of 1/2 lemon
Creamy Potato Salad
🔹2lbs of small potatoes 🔹1 cup of peas
Method.
1. Pre-heat oven at 450F.
2. Halve your potatoes and place on lined baking sheet.
3. Drizzle some olive oil, salt and pepper on potatoes before placing in the oven.
4. Bake for about 20 minutes or until golden brown.
5. While potatoes are in the oven, start making the dressing by adding the rest of your ingredients in a mixing bowl.
5. Mix well.
6. Add in your potatoes in the dressing and mix well.
There are noodle soups that warm you. And then there are noodle soups like this Vegan Balinese Laksa — the kind that fills the kitchen with the most extraordinary aroma of toasted lemongrass, galangal, and kaffir lime as the spice paste blooms in hot oil, that pours into the bowl a deeply golden, coconut-rich broth of such extraordinary fragrance and complexity that it stops you before the first spoonful and makes you simply breathe it in for a moment. This is that laksa. The one that transports you. The one that makes every other noodle soup taste straightforward by comparison. The one that proves plant-based cooking is not about simplifying cuisine but about honoring it entirely.
Laksa is one of the great noodle soups of Southeast Asia — a preparation of such extraordinary depth and aromatic complexity that it has become beloved far beyond its regional origins, with regional variations found throughout Malaysia, Singapore, Indonesia, and beyond. Balinese laksa draws on the island’s distinctive spice tradition — richer in fresh aromatics, warmer in spice, and more coconut-forward than many other regional versions — producing a soup that is simultaneously lighter and more fragrant than the heavier Malay laksa styles.
This vegan version builds the characteristic aromatic laksa paste from scratch using lemongrass, galangal, shallots, garlic, candlenuts, and chili, simmered in rich coconut milk into a broth of extraordinary richness and depth, served over rice noodles with crispy tofu, bean sprouts, and fresh herbs that bring lightness and contrast to the deeply savory, fragrant broth.
What makes this laksa so outstanding is the paste — making it from scratch rather than using a commercial laksa paste produces a broth of dramatically superior freshness and complexity, with each aromatic contributing its specific character to the whole rather than the homogenized, preservative-tinged flavor of any jar.
This recipe is 100% vegan, naturally gluten-free when made with tamari, ready in about 50 minutes, and absolutely magnificent served immediately while the broth is at its most fragrant and the noodles are perfectly tender.
Recipe Information
Prep Time
Cook Time
Total Time
Servings
Calories
20 mins
30 mins
50 mins
4
~480 kcal
Ingredients
For the Laksa Paste
3 stalks lemongrass, white part only, roughly chopped
3cm piece galangal or fresh ginger, peeled and roughly chopped
4 shallots, roughly chopped
4 cloves garlic
3 dried red chilies, soaked in hot water for 10 minutes (or 1 tsp chili flakes)
4 candlenuts or macadamia nuts (for body and richness)
1 tsp ground turmeric
1 tsp ground coriander
½ tsp ground cumin
1 tsp shrimp paste substitute — use 1 tbsp white miso + 1 tsp soy sauce
2 tbsp neutral oil for blending the paste
For the Laksa Broth
2 cans (800ml) full-fat coconut milk
2 cups (480ml) vegetable broth
2 kaffir lime leaves
1 tsp sugar or maple syrup
1 tbsp soy sauce or tamari
Salt to taste
1 tbsp lime juice (added at the very end)
For the Toppings and Noodles
300g dried rice noodles, cooked according to package instructions
400g firm tofu, pressed, cubed, and pan-fried until golden
2 cups (200g) bean sprouts
4 spring onions, thinly sliced
½ cup (30g) fresh cilantro, roughly chopped
Fresh mint leaves
2 limes, cut into wedges
Chili oil or fresh sliced chili for heat
Optional Toppings
Crispy fried shallots scattered over the top
Vegan fish sauce substitute (soy sauce with nori) for extra depth
Sliced cucumber for freshness
Hard set tofu scramble as an egg substitute
Instructions
Make the laksa paste. Place the lemongrass, galangal, shallots, garlic, soaked chilies, candlenuts, turmeric, coriander, cumin, miso mixture, and oil in a food processor or blender. Blend for 2–3 minutes, scraping down the sides repeatedly, until a smooth, fragrant paste forms. The paste should be completely smooth with no large fibrous pieces remaining — particularly important for the lemongrass which can remain stringy if under-processed.
Cook the paste. Heat a large, wide pot over medium heat. Add the laksa paste directly to the dry pot and cook for 5–6 minutes, stirring continuously, until the paste has darkened slightly, the oil has begun to separate around the edges, and the kitchen smells extraordinarily fragrant. This cooking step is essential — raw paste produces a harsh, unintegrated flavor; properly cooked paste produces depth and sweetness.
Build the broth. Add both cans of coconut milk and the vegetable broth to the cooked paste. Add the kaffir lime leaves, sugar, and soy sauce. Stir well to combine. Bring to a gentle simmer — not a vigorous boil, which can cause coconut milk to separate — and cook for 15 minutes, stirring occasionally, until the broth has deepened in color and aroma and the flavors have fully integrated.
Prepare the toppings. While the broth simmers, prepare the noodles according to package instructions, pan-fry the cubed tofu until golden and crispy on all sides, and arrange all toppings in individual bowls or on a large platter for table-side serving.
Finish the broth. Remove and discard the kaffir lime leaves. Add the lime juice and taste the broth — adjust with additional soy sauce for saltiness, lime for acidity, sugar for sweetness, or chili oil for heat. The broth should taste deeply complex, fragrant, slightly sweet, and warmly spiced with a pronounced coconut richness.
Assemble and serve. Divide the cooked noodles between warmed bowls. Ladle the hot laksa broth generously over the noodles. Top with the crispy tofu, bean sprouts, spring onions, fresh cilantro, and mint. Serve immediately with lime wedges, chili oil, and extra soy sauce alongside for individual seasoning at the table.
Pro Tips
Blend the paste until genuinely smooth — lemongrass is fibrous and requires extended blending to break down completely. Stopping before the paste is truly smooth produces a stringy, unpleasant texture in the finished broth.
Cook the paste until the oil separates — this signals that the water content has cooked off and the aromatic compounds have been properly released and concentrated. It is the moment the paste transforms from raw and harsh to sweet, complex, and fragrant.
Simmer the broth gently — vigorous boiling causes coconut milk to separate into grainy curds rather than remaining as a smooth, silky emulsion. Keep the heat at the lowest simmer that maintains gentle movement.
Add lime juice at the very end off the heat — citrus added during cooking loses its bright, volatile aromatic compounds rapidly and contributes only sourness without fragrance.
Prepare everything before serving — laksa is a last-minute assembly dish. Have the noodles cooked, the tofu ready, and all toppings prepared before the broth is finished so everything can be assembled and served at its best temperature.
The Story of Laksa
Laksa is one of the most iconic dishes of the Malay Archipelago — a noodle soup of extraordinary regional diversity that reflects the layered cultural and culinary history of Southeast Asia. The word laksa is believed to derive either from the Sanskrit word for “many” (referring to the many ingredients in the dish) or from the Persian word for “noodle,” reflecting the complex trading history of the region that brought Persian, Indian, Chinese, and indigenous Malay influences into contact over centuries of maritime trade.
Balinese laksa — sometimes called Soto Bali or Balinese soto — reflects the distinct culinary character of Bali, where Hindu cultural traditions have shaped a cuisine that is simultaneously richer in fresh aromatics and more vibrant in spice than much of the surrounding Indonesian archipelago. Balinese cooking places extraordinary emphasis on fresh spice pastes called basa gede or bumbu Bali — complex mixtures of lemongrass, galangal, shallot, garlic, candlenut, and chili that form the aromatic foundation of virtually every significant dish in the tradition.
This vegan version replaces the traditional shrimp paste with a combination of white miso and soy sauce that replicates its fermented, deeply savory character without any animal products, and omits any animal protein in favor of crispy tofu that absorbs the extraordinary laksa broth beautifully during the brief time it spends in the bowl before the first spoonful.
Flavor Variations
Extra Spicy Laksa: Add additional dried chilies to the paste and finish with a generous drizzle of chili oil at serving for a version with serious building heat.
Tempeh Laksa: Replace the crispy tofu with pan-fried tempeh for a meatier, earthier protein with a nuttier flavor that pairs particularly well with the coconut broth.
Mushroom Laksa: Add a handful of shiitake or king oyster mushrooms to the broth during the final 5 minutes of simmering for extra umami depth and a more substantial broth.
Nutritional Highlights (Per Serving)
Calories
Protein
Carbs
Fiber
Fat
~480 kcal
18g
52g
5g
24g
Storage
Broth only: The laksa broth stores beautifully in the refrigerator for up to 4 days and freezes well for up to 3 months — store separately from the noodles and toppings and assemble fresh each time.
Noodles: Store cooked noodles separately, tossed with a tiny drizzle of oil to prevent sticking, for up to 2 days.
Do not store assembled: Assembled laksa should not be stored — the noodles absorb the broth and become bloated and mushy. Always store components separately and assemble fresh.
Laksa paste: The raw laksa paste stores in the refrigerator for up to 1 week and freezes beautifully for up to 3 months — freeze in tablespoon-sized portions for easy single-serving use.
Frequently Asked Questions
Can I use store-bought laksa paste instead of making from scratch?
Yes — several brands produce vegan laksa paste that works well as a shortcut, reducing the total cooking time significantly. Check the label carefully as many commercial laksa pastes contain shrimp paste. Use approximately 3–4 tablespoons in place of the homemade paste.
What can I use instead of galangal?
Fresh ginger is the most widely available substitute and produces a good result with a slightly sharper, less piney flavor than galangal. Use the same quantity. Galangal is available fresh or frozen at Asian grocery stores and is worth seeking out for the most authentic flavor.
What are kaffir lime leaves and where do I find them?
Kaffir lime leaves are the aromatic leaves of the kaffir lime tree, with a distinctive citrusy, slightly floral fragrance that is impossible to replicate with any substitute. They are available fresh or frozen at Asian grocery stores and many health food stores. If unavailable, add extra lime zest to the broth, though the character will be different.
Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more addictive vegan snack and appetizer recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!
There are soups you make because something warm is needed. And then there are soups like this Vegan Creamy Potato Sausage Soup — the kind that comes together in a single pot in under forty minutes, filling the kitchen with the most extraordinary aroma of caramelized onion, garlic, and smoked paprika, thickening slowly around tender chunks of potato and sliced vegan sausage into a creamy, deeply savory broth that is one of the most genuinely comforting things you will eat all winter. This is that soup. The one that makes cold evenings feel genuinely warm. The one that gets requested again the very next week without fail.
This recipe builds a creamy, substantial soup around vegan sausage, potato, and a cashew-based cream that produces a thick, rich, almost chowder-like broth without a drop of dairy. Kale or spinach stirred in at the end adds freshness, color, and nutrition alongside a splash of lemon juice that brightens the entire bowl beautifully.
What makes this soup so outstanding is the vegan sausage — sliced and browned in the pot before building the soup around it, producing caramelized, slightly charred sausage pieces that release their smoky, savory flavor into every element of the surrounding broth.
This recipe is 100% vegan, naturally gluten-free when made with gluten-free sausage, ready in just 40 minutes, and absolutely magnificent served with crusty bread for soaking up every last drop of the creamy broth.
Recipe Information
Prep Time
Cook Time
Total Time
Servings
Calories
10 mins
30 mins
40 mins
6
~360 kcal
Ingredients
For the Soup
400g vegan sausages, sliced into rounds
800g potatoes, peeled and diced into 2cm cubes
1 large onion, finely diced
4 cloves garlic, minced
2 stalks celery, sliced
2 tbsp olive oil
4 cups (960ml) vegetable broth
2 cups (60g) kale or spinach, roughly chopped
1 tbsp lemon juice
1 tsp smoked paprika
1 tsp dried thyme
Salt and black pepper to taste
For the Cashew Cream
¾ cup (100g) raw cashews, soaked in boiling water for 20 minutes then drained
1 cup (240ml) water or vegetable broth
2 tbsp nutritional yeast
Salt to taste
Optional Add-ins
1 cup (150g) frozen corn, added with the potatoes
¼ tsp chili flakes for gentle heat
A splash of white wine added after the garlic
To Serve
Crusty bread
Extra black pepper
Fresh parsley, chopped
A drizzle of olive oil
Instructions
Brown the sausage. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the sliced vegan sausage and cook for 3–4 minutes, stirring occasionally, until golden and caramelized on both sides. Remove and set aside.
Build the aromatics. Add the remaining olive oil to the same pot over medium heat. Add the onion and celery and cook for 5–6 minutes until softened and golden. Add the garlic, smoked paprika, and thyme and cook for 60 seconds until fragrant.
Add potatoes and broth. Add the diced potatoes and vegetable broth. Bring to a boil then reduce to a simmer and cook for 15–18 minutes until the potatoes are completely tender.
Make the cashew cream. While the soup simmers, blend the drained cashews with the water or broth and nutritional yeast until completely smooth.
Add the cream and sausage. Pour the cashew cream into the simmering soup and stir to combine. Return the browned sausage to the pot. Simmer for 3–4 minutes until the broth has thickened and everything is heated through.
Add the greens and finish. Add the kale or spinach and stir until wilted, about 2–3 minutes. Add the lemon juice and season generously with salt and pepper. Taste and adjust.
Serve immediately. Ladle into bowls and serve hot with crusty bread alongside.
Pro Tips
Brown the sausage before building the soup — the caramelization produces a deeper, more complex flavor that permeates the entire broth during cooking.
Blend the cashew cream until completely smooth for the silkiest result — any graininess will be noticeable in the finished soup.
Add the greens in the final few minutes of cooking to keep them vibrant and slightly textured rather than overcooked and grey.
The lemon juice added at the end is non-negotiable — it lifts and brightens the entire creamy broth dramatically.
Why This Soup Is So Satisfying
This soup hits multiple satisfaction triggers simultaneously — the creaminess of the cashew broth, the hearty substance of the potato, the savory, smoky punch of the browned sausage, and the freshness of the kale and lemon. Together these elements create a bowl that satisfies on every dimension, which is why soups like this feel so genuinely comforting rather than merely filling.
Flavor Variations
Spicy Sausage Potato Soup: Add chili flakes and a diced jalapeño for a spicier version with building heat.
White Bean Potato Soup: Add a can of white beans alongside the potatoes for extra protein and fiber.
Smoky Chipotle Version: Add a tablespoon of chipotle in adobo sauce for a smoky, slightly spicy depth.
Nutritional Highlights (Per Serving)
Calories
Protein
Carbs
Fiber
Fat
~360 kcal
14g
38g
5g
17g
Storage
Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if the soup has thickened too much during storage.
Freezer: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Meal prep: This soup is an outstanding meal prep option — it reheats beautifully and the flavors deepen during storage.
Frequently Asked Questions
What vegan sausage works best?
Any vegan sausage with a firm, sliceable texture works well — look for varieties with a smoky or Italian-style seasoning for the most complementary flavor. Both soy-based and pea protein-based vegan sausages produce excellent results.
Can I make this without cashews?
Yes — use a full-fat coconut cream or a store-bought vegan cream as a direct substitute in the same quantity.
Can I use sweet potato instead of regular potato?
Yes — sweet potato adds a natural sweetness and a beautiful color to the broth that pairs particularly well with smoked sausage.
Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more comforting vegan soup and dinner recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!
🔹2 cups mixed beans of choice 🔹1 cup corn, fresh or frozen 🔹1/2 cup TVP* 🔹2 bell peppers 🔹1 celery stalk 🔹1 carrot 🔹1 small onion 🔹3 garlic cloves 🔹1 jalapeño 1 tbsp olive or avocado oil 1 14 oz can (fire-roasted) tomatoes 5 cups of water + 1/2 tbsp vegan ‘no chicken’ vegetable base paste (replace with any vegetable broth/stock) 4 corn tortillas (plus more for the crispy topping)
Finely dice onion, mince garlic, and dice peppers, jalapeño, carrot, and celery. Tear corn tortillas into a few pieces.
Heat up oil, and sauté onion, peppers, carrot and celery until fragrant over low-medium heat for 8-10 minutes. Add garlic and jalapeños after about 5 minutes.
Stir in spices, canned tomatoes, TVP, beans, corn, tortillas, water and vegetable paste.
Bring everything to a boil, cover, then simmer for 20 minutes.
Season with salt, pepper and chili flakes to taste.
🔹1 medium onion, diced 🔹1 carrot, diced 🔹1 stalk celery, sliced 🔹6 cloves garlic, minced 🔹1 cup dry quinoa 🔹1/2 tsp fennel seeds 🔹2 tsp dry basil 🔹1 tbsp Italian Seasoning 🔹2 tbsp nutritional yeast 🔹1 can chickpeas, rinsed and drained 🔹1 can of crushed tomatoes 🔹6 cups vegetable broth 🔹1 can of full fat coconut milk 🔹2 bay leaves 🔹6 sprigs fresh thyme 🔹2-3 cups spinach
Method.
1. In a large pot, add onion, carrot and celery with a pinch of salt and sauté until softened. Add in quinoa, fennel seeds, basil, Italian Seasoning, nutritional yeast and chickpeas.
2. Stir and sauté for one minute then add in crushed tomatoes, vegetable broth, and coconut milk and stir to combine.
3. Add in bay leaves and thyme then bring soup to a boil, reduce to a simmer and cook with a lid on for 20 minutes. Stir in spinach and allow to wilt. Then serve as desired.
4. If you want your soup to be thicker like a stew, then add an extra 1/4 cup of quinoa to the soup and don’t adjust liquids
1. In a pot over medium heat, cook garlic and onions in evoo until onions are translucent and soft. Season. Add veggie stock and pasta. 2. In a bowl, whisk together coconut milk, corn starch, nutritional yeast, seasoning, dijon, ACV, salt and pepper. 3. Add to the pot and simmer until noodles are nearly cooked (8 or so minutes). 4. Stir in kale and cook for an additional couple minutes. Adjust seasoning according to your personal preference. 5. Stir in sun-dried tomatoes and serve hot. Enjoy
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