There are still a few days left to Veganuary. Why not treat yourself to a couple of plant-based, gluten-free recipes from the upcoming new cookbook Easy Vegan Home Cooking  by PBS celebrity chef Laura Theodore.

Easy Vegan Home Cooking features over 125 satisfying recipes that are as easy to make as they are to enjoy.

Here are two WE are featuring…

Recipe #1: Lentil & Cauliflower Curry Soup
Makes 6 to 8 servings
Prep Time: 20 minutes / Stove Top: 48 to 52 minutes


1¼ cups red lentils, sorted and rinsed
1 can (14 to 15 ounces) diced fire-roasted tomatoes, with juice
7 cups cauliflower florets (about 1 medium head)
1 medium sweet onion, sliced or chopped
4 cups cubed white or yellow potatoes (peeling is optional)
1 tablespoon mild curry powder
½ teaspoon salt
8 cups very strong vegetable broth (see Chef’s Note)
1 cup water
1 tablespoon extra-virgin olive oil
8 cups (loosely packed) baby spinach


Put the lentils, tomatoes, cauliflower, onion, potatoes, curry powder, salt, vegetable broth, and water in a large soup pot over medium-high heat. Cover loosely and bring to a boil.

Decrease the heat to medium-low, cover, and simmer, stirring occasionally, for 40 minutes. Add the olive oil and spinach and cook, stirring occasionally, for 8 to 12 minutes more. Serve hot.

Chef’s Note: You may use 9 cups water and 2 large crumbled vegan gluten-free bouillon cubes in place of the 8 cups vegetable broth and the 1 cup water, if desired.

Recipe #2: Laura’s Hearty Vegan Meatloaf
Makes 6 servings
Prep Time: 35 minutes / Bake Time: 85 to 95 minutes

"Laura's Hearty Vegan Meatloaf"


1½ cups pecan halves
1 cup plus 2 tablespoons gluten-free, quick-cooking rolled oats
1½ rounded cups vegan marinara sauce, divided
1 can (14 to 16 ounces) great northern white beans, drained and rinsed (see Chef’s Note)
1½ tablespoons gluten-free tamari or coconut aminos
1 tablespoon Italian seasoning blend
¾ teaspoon garlic powder, divided
2½ teaspoons maple syrup, divided


Preheat the oven to 375°F. Line a 9- x 5-inch loaf pan with unbleached parchment paper, leaving a 2½-inch overhang on the two lengthwise sides of the pan to make paper “wings.”

Put the pecans into a blender or food processor and process (on medium or low) into coarse crumbs. Transfer the pecan crumb mixture to a large bowl. Add the rolled oats and stir with a large spoon to combine.

Put 1 cup marinara sauce, white beans, tamari, Italian seasoning, ½ teaspoon garlic powder, and ½ teaspoon maple syrup into the blender or food processor and process (on medium) into a very chunky purée making certain that some chunky pieces of the beans remain. Add the marinara/bean mixture to the pecans and oatmeal and stir with a large spoon to combine.

Spoon the loaf mixture into the prepared pan and smooth the top of the loaf with a spatula, pressing it down in order to compress the loaf. Fold the paper “wings” over the top of the loaf and gently press down with your hands. This will help to hold the loaf together while it bakes. Cover the loaf (tightly) with foil.

While the loaf bakes, make the glaze. Put ½ cup marinara sauce, 2 teaspoons maple syrup and ¼ teaspoon garlic powder into a small bowl and stir with a whisk to combine.

Bake the loaf for 45 minutes. Remove the foil and bake for 20 minutes. Put the pan on a wire rack and carefully peel back the parchment paper “wings” that are covering the top of the loaf. Spread the glaze evenly over the top of the loaf. Bake uncovered for an additional 20 to 30 minutes or until the loaf is golden brown around the edges and very firm to the touch.

Transfer the pan to a wire rack and let cool for 2 minutes to allow it to firm up slightly. Using the paper “wings,” lift the loaf out of the pan and put it on the rack. Let cool 10 to 15 minutes before gently pulling back the paper and slicing. Carefully cut the loaf into 8 to 9 slices, using a serrated bread knife, and wiping the knife clean after cutting each slice.

Chef’s Note: You may use any variety of white beans for this recipe.

About the Author

Laura Theodore is a nationally recognized television personality, podcast radio host, celebrity PBS vegan chef and award-winning cookbook author. Laura is co-creator of the highly successful Jazzy Vegetarian cooking series on national public television, and she is host of the Jazzy Vegetarian Podcast on Unity Online Radio. Laura has made guest appearances on The Talk on CBS, Insider/Entertainment Tonight, and the WCBS Radio Health Report. She has been featured in the New York Times, New York Daily News, Mother Earth Living, VegNews, Family Circle, Readers Digest, and PBS Food, among other highly respected news, food and lifestyle-related journals as well as been on the cover of American Vegan.