Vegan Vegetable Miso Soup

This is our play on traditional Miso soup, adding non-traditional veggies and using rice noodles over traditional udon. Our Vegetable Miso Soup is a light, summer soup that can be enjoyed hot or cold. As always, you can alter this recipe to your liking adding or removing ingredients to your own taste. We like this soup with the rice noodles because they are lighter and compliment the textures of the mung beans and other vegetables. We did not add any salt to this recipe as both the Miso paste and the Bragg Liquid Aminos contain enough salt. Seriously a great, easy soup that can be made up quickly with few ingredients. Let us know if you try it and what you think!

Vegetable Miso Soup

½ a red onion, thinly sliced
1 cup shitake mushrooms, stems removed
1 cup mung bean sprouts
1 cup brussel sprouts (we used frozen)
¼ teaspoon minced garlic
6 cups of water
12 teaspoons yellow miso paste
1 tablespoon Bragg Liquid Aminos (vegan soy sauce)
½ package of firm tofu, cubed
1 package rice noodles


Turn stove on to medium high heat.

In a large pot, sauté onions and garlic for approximately 5 minutes.

Thaw brussel sprouts, if using frozen, halve them and add to onions and garlic.

Add 6 cups water and bring to a boil. In a small bowl, combine miso paste, Braggs and ½ cup water from boiling pot. Stir and add mixture back to pot.

Bring pot back to a boil and add cubed tofu, mushrooms and mung beans. Let boil for approximately 5 minutes. Add noodles and cook until tender.

Turn heat to low and let simmer for 7-10 minutes and enjoy!

Vegan Banana Nut Muffins

Hello! We are Barely Vegan and we’re here to satisfy your guilty pleasures, one recipe at a time. Being Vegan, we know how hard it is to find great recipes that don’t involve sporadic trips to the health food store 30 minutes away or 27 steps to something tasty. We are simple chicks with a palate for the tasty and a plan to spread recipes of wholesome deliciousness throughout the net.

For our first recipe post ever, we thought we'd give you these great Vegan Banana Nut Muffins. These muffins are seriously the real deal. None of that imitation tasting crap you buy at the store- these muffins are delicious. They are moist yet chewy with the perfect combination of banana and nut. The best part about any recipe is that it’s adaptable to your taste. This is a basic recipe that is easy to make and quite delicious. You can bake these for all your Omni friends and they would never know the difference, which is a total guilty pleasure. So without further adieu, get bakin’!

Vegan Banana Nut Muffins

For 12 Delicious Muffins:
3 ripe bananas
¼ cup vegetable oil
½ cup organic raw sugar
½ cup organic brown sugar
2 cup unbleached organic white flour
1/8 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 tsp ground nutmeg
½ cup pecans


Preheat the oven to 360

First, in a small bowl mash the bananas with a fork and set them aside.

Mix both sugars with the oil and add the mashed bananas- mix well.

Next, mix the flour, salt, baking soda, cinnamon and nutmeg in a separate bowl and add a cup at a time to the wet ingredients. Make sure everything is combined, scraping the sides of the bowl as needed, and stir in the pecans (you can use any nut you like, but pecans are super tasty in this recipe!).

Spray your muffin pan with a vegan cooking spray and spoon the batter into each hole. Make sure to fill the holes ½ to ¾ of the way full as the muffins will rise and popover the tops. The batter will be thick so having an extra spoon to push batter into the holes would be beneficial.

Bake for 20 to 25 minutes and enjoy!