Hi Reader, I used to love the tomato basil soup at Panera. But now that I'm vegan, I make a copycat version that, dare I say, tastes even better than the original. This homemade creamy vegan tomato soup is made on the stove with two kinds of canned tomatoes, cashews, and fresh basil. It's ready in about 30 minutes and pairs perfectly with grilled cheese or your favorite vegan sandwich. Get the recipe for Creamy Vegan Tomato Soup Love and Veggies, Amy P.S. And don't forget the free docuseries,...

Hi Reader, Before I get to today’s recipe, some good news: if you missed the free screening of Cancer Unraveled, you have one more chance to binge all the episodes this weekend through Monday night. Register for Cancer Unraveled + 5 free guides This curried chickpea salad is my vegan twist on my mom’s chicken curry salad, and it has the best little surprise: green grapes. It’s creamy, sweet and savory, and super easy to make with mashed chickpeas, vegan mayo, celery, red onion, and curry...

Hi Reader, I love a recipe with flexibility, like this vegan cauliflower chickpea curry. I've made it both with coconut milk and without, and it's delicious either way. It's a warming, hearty one-pot meal that's perfect for cool evenings. And the leftovers taste even better the next day for lunch. Get the recipe for Vegan Cauliflower Chickpea Curry Love and Veggies, Amy