Olive~Me & Co’s Vegan French Onion Soup

recipe adapted from saltsole.com

recipe adapted from saltsole.com


  • 2 tablespoons coconut oil
  • 3 large white onions (or 4-5 medium sized), thinly sliced
  • 1 large red onion, thinly sliced
  • 1 teaspoon himalayan salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dry thyme
  • 1 bay leaf
  • 1 tablespoon of Olive~Me & Co Cask 18 Balsamic Vinegar
  • 3 cups coconut water
  • 1/2 teaspoon Sutter Buttes Chardonnay Mustard
  • To taste himalayan salt & pepper
  • 1/2 cup raw unsalted cashews
  • Croutons for garnishing (optional)



  1.  Melt the coconut oil in a large pot over medium-high heat.
  2. Add the onions, himalayan salt, pepper, thyme.  Cook until caramelized, about 40-45 minutes, stirring every 10 minutes or so.
  3. Add Olive~Me & Co Cask 18 balsamic vinegar and stir, cook for another 10 minutes
  4. Add the coconut water and chardonnay mustard and stir.  Bring to a boil and then turn the heat down to low and simmer for 20 minutes.
  5. Remove the bay leaf.
  6. Remove 1.5 cups of the onion soup and put it in a high speed blender, add in the cashews, blend until really smooth.
  7. Pour the blended soup back into the pot and stir to make the soup creamy
  8. Add more salt and pepper if needed.
  9. Garnish with croutons


Olive~Me & Co’s Vegan Lasagna

vegan lasagna

Image source http://lowfatveganchef.com/


Recipe adapted from ohsheglows.com


Lemon Basil “Cheese” Sauce

  • 1 Cup raw cashews, soaked overnight
  • 1-3 Garlic cloves
  • 1/4 Cup lemon juice
  • 1 Tbsp Sutter Buttes Chardonnay Mustard
  • 1/4 Cup vegetable broth
  • 1.5 Cup basil leaves
  • 1/2 Cup nutritional yeast
  • 3/4 to 1 tsp each salt and pepper


  • ~ 16 sheets of egg free lasagna noodles (a 454 g box will do with left over noodles)
  • 1.5 jars pasta sauce (or homemade) (about 38 ounces or 1060 grams)
  • 1-3 garlic cloves, minced
  • 2.5 Cups chopped onion
  • 2 small zucchini, chopped
  • 1 red pepper, chopped
  • 1 large handful spinach
  • 1 Cup prepared Textured Vegetable Protein (see notes at bottom)
  • Lemon Basil “Cheese” Sauce (ingredients above)
  • Vegan shredded cheese alternative (amount as desired)



  1. Drain and rinse the soaked cashews. Add garlic to food processor and turn on until garlic is chopped then, while it’s running still, add the remaining ingredients until you have a smooth consistency.


  1. Preheat oven to 400. Saute onion and garlic over medium heat about 5 minutes. Add remaining vegetables and saute about 10 to 15 minutes. Season with salt and pepper to taste.
  2. While the vegetables are cooking, bring a large pot of water to a boil and cook lasagna noodles about 8 minutes. Drain and rinse the noodles with cold water.
  3. Add 1 cup pasta sauce in the bottom of your casserole dish. Layer noodles, then half the ‘cheese’, then half the veggies. Layer more sauce on that, then noodles, then prepared TVP (optional), then remaining “cheese”, then remaining veggies, then sauce, then vegan shredded cheese
  4. Cover your dish with tin foil and poke a few holes in the foil to let the steam out as it cooks. Bake about 40-45 minutes. Remove foil and broil for about 5 minutes. Keep an eye on it at this stage so it doesn’t burn.

Prepared TVP:

  • Prepare according to your preferences or package instructions but as the final step toss the TVP with 1 Tbps Olive~Me & Co Extra Virgin Olive Oil. You can use plain or flavoured oil for this step. Try Roasted Garlic, or Basil, or even Habanero for some extra flavour.

TIP: Try adding crumbled firm tofu into your ‘cheese’ mixture for a ricotta-like texture. Add roughly mushrooms into your lasagna layers for a more substantial texture as well