Hi Reader, Now that the weather is cooler, I’m craving cozy soups on repeat. One of my family’s favorites, and a top recipe on Veggies Save The Day, is vegan chickpea wild rice soup. Inspired by the Minnesota classic, it’s creamy, comforting, and hearty enough to enjoy as a complete meal. Fun fact: I make it every Halloween so we can help ourselves to warm bowls between the rush of hundreds of trick-or-treaters in my neighborhood. Get the recipe for Vegan Chickpea Wild Rice Soup Love and...

Hi Reader, Quick reminder: the free docuseries, The Gut-Aging Solution, starts today, and it's not too late to sign up. Roasted Brussels sprouts and carrots with garlic and balsamic vinegar are a simple vegan side dish for weeknight dinners and holiday meals. Made with just 5 ingredients, plus salt and pepper, they're ready in 35 minutes. Get the recipe for Balsamic Roasted Brussels Sprouts and Carrots Love and Veggies, Amy P.S. This recipe doesn't have any ratings or comments yet, so if you...

Hi Reader, Here’s a savory way to put a can of pumpkin to work. Mixed with crushed tomatoes, garlic, and Italian seasoning, it makes a creamy pumpkin marinara sauce without any dairy. Toss it with your favorite pasta, and you’ve got a cozy fall dinner in about 30 minutes. Get the recipe for Tomato Pumpkin Marinara Pasta Love and Veggies, Amy