Lauren’s Kitchen

Lauren's Kitchen

Lauren Hubele shares some of her favorite plant-based recipes from all over the web.

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Vegan Chocolate Tart

February 23, 2020

This is an amazingly simple, decadent dessert that no one will believe is vegan and gluten free! Crust 1 cup pitted Medjool dates, soaked in hot water for 10 minutes 1 ¾ cup hazelnuts or pecans  3-4 T raw cacao nibs 1 T coconut oil In the food processor, process nuts and cacao nibs until…

Super Seeded Chia Breakfast Pudding

February 14, 2020

While I continue to eat my cleansing meal of fruit first thing each morning, the cold of winter often brings a desire for something more. When I came across the recipe that inspired this substantial Seeded Chia Pudding, a new tradition was born! The fact it makes itself overnight makes it a win-win solution. Ingredients…

Drunken Noodles

January 24, 2020

When you see Meera Sodha’s name attached to any vegan recipe, you can be assured it is fresh, flavorful and interesting. I was especially interested to discover how the bitterness of the radicchio and tartness of the tamarind paste tasted in the end product. I can assure, you it was delightful. Meera’s version included tofu,…

Spicy Chickpea Soup

Sep 27, 2019 | 0 Comments

I first made this recipe during a cold, wet March in Austin. The good news is, I happen to love soup and have an endless array of recipes to help us wait out these Austin-style cold fronts. My daughter Kate shared this recipe when she gifted me a jar of homemade harissa paste. While she hasn’t yet shared the harissa paste recipe (hmmmm), I have continued to make the soup with this ready-made blend from Vermont’s Teeny Tiny Spice company,…

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Mushroom Spinach Soup with Cinnamon, Coriander and Cumin

Sep 20, 2019 | 0 Comments

Here’s my take on a yummy mushroom soup that appeared in a New York Times fall soup feature. I love the challenge of taking on conventional recipes and creating a vegan/gluten-free version — and this one is no exception. Although I rarely pass up a mushroom recipe, this one has a combination of cinnamon, coriander and cumin that totally caught my attention. Ingredients 6 tablespoons coconut oil 1 ¼ pounds mixed mushrooms (such as cremini, oyster, chanterelles and shiitake), chopped…

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Watermelon Gazpacho

Sep 14, 2019 | 0 Comments

You are going to love this recipe for its ease and flavor. This gazpacho is so good I could eat it for three meals a day… seriously. So what are you waiting for? Grab these ingredients, power up your blender and in minutes, your meal is ready! 4 large heirloom tomatoes, chopped and cored 6 cups cubed seedless watermelon  1 cucumber, peeled, seeded and cut into large chunks 1 red pepper, seeded and cut into large chunks 1 large garlic…

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Roasted Eggplant with Spiced Chickpeas

Sep 7, 2019 | 0 Comments

If you eat seasonally and live in Texas, late summer means eggplant, zucchini and peppers. And the best way to use this limited range of veggies is to get creative — something I don’t mind doing. This week, with a nudge from Julie Moskin, we enjoyed this gorgeous, Middle Eastern-inspired dish.  Ingredients 3-4 narrow eggplants, sliced into ½-inch thick wheels (be sure to choose eggplants with shiny skin and that feel heavy for their size) Sunflower oil and olive oil…

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Raw Tabbouleh

Aug 30, 2019 | 0 Comments

My favorite restaurant in Cluj is Samsara. It is so good, it is nearly worth the three flights and layovers required, just for a meal! Although everything is delicious, I was especially intrigued by their raw tabbouleh. I took a photo and made note of the ingredients while enjoying each bite, vowing to make it at home. This week, when I hosted three brilliant women for an afternoon idea exchange, I had the perfect opportunity to recreate it. Naturally,  I…

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