Easy Veggie Stock

veggie stock

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I’ve been getting vegetables delivered each week to save $$ on groceries and constantly try new plant-based recipes. I love cooking, so vegetable delivery lets me see what shows up at my door and plan my meals around it. I highly recommend getting cheap, organic, & local groceries from Misfits Market… If you want to try it out yourself, get 30% off your first order here.

veggie stock


Every week when I get these delivered, I’m left with so many scraps after I meal prep. The best way to reduce waste is to put these scraps to use and make a veggie stock with pieces of the veggies you’re not using all week. Here are the scraps I used for this broth:

  • 1/2 onion, chopped with skin
  • 6 carrot tops/stems and 1 chopped carrot
  • 1 cabbage stem and a few leaves
  • 1 bunch kale stems
  • 2 turnips, chopped with skins and roots
  • 1 handful celery leaves

In a large pot, add all the vegetable scraps and cover with water. Feel free to add generous salt, pepper, garlic, thyme, or parsley to taste. Bring to a boil and then simmer uncovered for 45 minutes. Drain the liquid into a container and throw out the solid vegetables. Either freeze the liquid stock for ~3 months or refrigerate for up to a week. Use this to flavor rice/quinoa, soups, pastas, and sauces. Enjoy!

Vegan Breaded Onion Rings

vegan onion rings

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vegan onion rings


I’ve been getting vegetables delivered each week to save $$ on groceries and constantly try new plant-based recipes. I love cooking, so vegetable delivery lets me see what shows up at my door and plan my meals around it. I highly recommend getting cheap, organic, & local groceries from Misfits Market… If you want to try it out yourself, get 30% off your first order here.
This week, I got onions I knew I wouldn’t cook with, so I decided to make vegan onion rings and cook them in an air fryer. They came out delicious and much less oily than pan frying. Here’s what to do:

  • 1/2 onion, sliced to break into rings
  • 1/2 cup panko bread crumbs
  • 1/2 cup unsweetened almond or cashew milk
  • 3 tbsp flour or oat flour
  • salt, pepper to taste


Set up a breading station with the flour, milk, and crumbs each in their own bowls. Dip each onion ring in the flour and milk, finally coating with the bread crumbs. When each ring is breaded, cook in an air fryer at 400 degrees F for 15 minutes (in batches of two, shaking halfway through). Season with salt and pepper when the rings are done and serve hot. Enjoy!

Spiced Roasted Veggies

To learn my step by step hacks to get your life together from the inside out, grab your copy of Get Your Sh*t Together now.

I’ve been getting vegetables delivered each week to save $$ on groceries and constantly try new plant-based recipes. I love cooking, so vegetable delivery lets me see what shows up at my door and plan my meals around it. I highly recommend getting cheap, organic, & local groceries from Misfits Market… If you want to try it out yourself, get 30% off your first order here.

This week, I got potatoes, butternut squash, turnips, and yellow squash… I obviously had no idea what to do with all of them. So when in doubt, roast. Roasting and spicing winter veggies lets you reduce waste, make them taste great, and use them in plenty of dishes. You can snack on them alone, add vegan sausage and sauce, or use them as your starch for meal prep.

  • Here’s what you need:
  • Butternut squash,
  • potatoes, yellow squash, or turnips (up to 1 large mixing bowl)
  • 4 tbsp olive oil
  • salt and pepper to taste
  • 1 tbsp cumin
  • 1 tsp garlic powder
  • 1 tbsp paprika


Preheat the oven to 400 degrees F. Peel the butternut squash and turnips and chop all vegetables into equal sized cubes (no bigger than 1 inch). Mix veggies in a bowl with all seasonings and olive oil. Spread evenly onto the pan and cook for 20 minutes. After 20 minutes, flip and mix the veggies on the pan and continue cooking for a few minutes, keeping an eye and taking them out when all edges are golden brown. Enjoy!

Caesar Pasta Salad

vegan caesar pasta salad

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vegan caesar pasta salad


I’m obsessed with pasta salads ever since I discovered JUST caesar dressing. It’s totally dairy-free and vegan, tasting just as good… if not better… than the dressings I loved before eating plant-based.

Here’s what you need:

  • 2 servings cooked veggie infused pasta
  • 3 tbsp JUST caesar dressing
  • 1 bowl rainbow chard, washed
  • salt, pepper to taste


Cook the pasta according to instructions and let cool. In the meantime, wash and cut rainbow chard (making sure to cut off the thick veins). You’ll be left with just the leaves, so chop them small so they are easier to eat. When the pasta is cooled, mix with the dressing and greens, seasoning with salt and pepper. This tastes best after you let refrigerate it for a day because the dressing makes the chard more and delicious. Enjoy! & don’t forget to follow @healthyandhustling on IG for more easy healthy vegan recipes.

Vegan Taco Salad

vegan taco salad

This easy vegan taco salad can be used in nachos, burritos, you name it. I suggest making a big batch and saving it for meal prep the rest of the week/reheating it. Enjoy!


Before you forget, grab your copy of Get Your Sh*t Together now for a killer 2019.
Here’s what you need:

  • 1 serving Gardein ground “beef” crumble
  • 1/2 can corn
  • 1/2 tomato, chopped
  • 1/2 can chili beans
  • 1 tsp adobo seasoning
  • salt, pepper, cumin to tastege
  • Cook all ingredients + mix on medium heat for about 10 minutes and serve hot. Serve with avocado and cilantro for best taste.