My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

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Oh the Weather Outside is Frightful

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Ok, it isn’t exactly frightful here in Arizona but I am cold. Give me 100° F and I am alright, 60° F and we might have a problem. Truthfully, I am thankful to live in such a warm climate; since I am acclimated I spend the “winter” bundled up in sweatshirts (I don’t have a warm coat, it’s Arizona after all).

Chances are you live somewhere much colder; this week’s high is 72° F and the low is 36° F. So if you really need to warm up may I offer you a few suggestions?

The Best Chili Ever

This Very Vegan Chili is Texas style and very satisfying. I eat it plain or as a Baked Potato topping.

taco soupMake a double batch of this Taco Soup because you will not be able to stop eating it. It’s easily customizable and perfect to serve guests. If the Taco Soup had a cousin it would be this Enchilada Soup.

Minestrone SoupIf you are craving a bowl full of veggie goodness then look no further. This Minestrone Soup is truly amazing. You will love it and love me. 🙂 It is easily made gluten-free by using rice pasta.

Potato Soup

If you’d like to pull out a slow cooker and let dinner make itself you must try this Potato Soup. Feel free to add other veggies as well.

Do you have a favorite soup to keep you warm in the winter? If not try any one of these easy, frugal, gluten-free soups. They are all full of fiber that will keep you full and fueled. You wont be sorry. If you decided to name you next child after me I’ll understand. 🙂

Easy Mexican Rice and Bean Casserole

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At its core, Mexican Rice and Bean Casserole is a celebration of simple, nutrient-packed ingredients. It is gluten-free, family friendly and made with pantry staples. It takes no time at all to toss together and you can let it cook mostly unattended. Plus, it only uses one pan for easy clean-up!

The first time I made it in a large casserole dish, the second time I just cooked it on the stove and served it on a bed of greens with some homemade Pico de Gallo. The oven version is the easier of the two because you just put it in the oven and leave it until the timer goes off.  That is the version that will be explained here. Both ways are incredibly easy, someone just learning to cook can make these and impress everyone at their table.

UPDATE: I now have a Crock-Pot version of this recipe! Check it out HERE if you love good food! Or if you have an Instant Pot try this version!

A Dish for Every Occasion

This casserole is a meal-prepper’s dream. It keeps well in the fridge and reheats beautifully, making it ideal for packed lunches or quick dinners throughout the week. You can even freeze portions for longer storage, ensuring you always have a delicious, homemade meal on hand.

One of the best things about this casserole is how adaptable it is. You can easily tailor it to your preferences, using your favorite beans, swapping in quinoa or brown rice, or adding extra veggies.

One of the greatest aspects of Mexican Rice and Bean Casserole is its versatility. It fits seamlessly into any occasion:

  • Weeknight Dinner: Quick to assemble and easy to bake, this casserole is a lifesaver after a busy day.
  • Potluck Favorite: Its vibrant colors and bold flavors make it a crowd-pleaser, and it travels well.
  • Holiday Table: Add a plant-based option to your holiday spread—this casserole holds its own among festive dishes.
  • Meal Prep Star: Make a big batch and portion it out for lunches and dinners throughout the week.

I love eating this with chips or in tortillas. Add a little avocado or your favorite salsa to spice it up.

How to Make Mexican Rice and Bean Casserole

Ingredients

  • 1 cup uncooked brown rice
  • 2 1/2 cups water (3 cups for casserole version)
  • 1 8 oz can of tomato sauce
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 2 cups cooked beans (or 1 can drained beans) I’ve used pinto and black beans.
  • 1 cup corn (optional)

Instructions

Step 1 – Preheat Oven

Preheat oven to 350°

Step 2 – Add Ingredients

Add all ingredients to a 9×15 casserole dish and stir gently.

Step 3 – Bake

Bake for 1 to 1 1/2 hours until rice is tender.

Serving Suggestions

Mexican Rice and Bean Casserole is a meal in itself, but it pairs beautifully with a variety of sides and toppings to create a full Mexican-inspired feast:

  • Fresh Toppings: Add diced avocado, chopped cilantro, sliced green onions, or a squeeze of lime for brightness and texture.
  • Salsas and Sauces: Serve with pico de gallo, roasted tomato salsa, or a drizzle of vegan sour cream to enhance the flavors.
  • Side Dishes: Pair it with a simple green salad, a bowl of tortilla soup, or roasted veggies for a balanced meal.
  • Tortilla Chips: Use them as a crunchy topping or as a scoop to enjoy the casserole dip-style.

Variations to Try

Once you’ve mastered the basic recipe, consider experimenting with these fun variations:

  • Spicy Twist: Add diced jalapeños or a sprinkle of cayenne pepper for a kick of heat.
  • Southwest-Inspired: Incorporate roasted sweet potatoes or butternut squash for a seasonal spin.
  • Mediterranean Fusion: Swap out some spices for oregano and smoked paprika, and top with plant-based feta for a unique twist.

More Plant Based Mexican Recipes

If you like this dish, you’ll love these recipes too:

Mexican Rice and Bean Casserole

Mexican Rice and Bean Casserole
No Ratings

Hearty Mexican rice and bean casserole packed with bold flavors, wholesome ingredients, and plant-based goodness—perfect for a satisfying, easy meal!

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 1 cup uncooked brown rice
  • 2 1/2 cups water (3 cups for casserole version)
  • 1 8 oz can of tomato sauce
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 2 cups cooked beans (or 1 can drained beans) I’ve used pinto and black beans.
  • 1 cup corn (optional)

Instructions

  1. Preheat oven to 350°
  2. Add all ingredients to a 9×15 casserole dish and stir gently.
  3. Bake for 1 to 1 1/2 hours until rice is tender.

Notes

Serve on a bed of greens or in a tortilla

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

November Healthy Cravings Recap: A Thanksgiving Feast

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Last week I had a great time with the group of ladies who come to my home for Healthy Cravings. If you’re new here and not sure what I’m talking about Healthy Cravings is a monthly meeting I host to help ladies learn and hopefully transition to a plant-based diet.

My sweet friend Rene came to share her story. She has been eating a plant-based diet for about 4 months and loves it. She told the group that she had always been a dieter but the other diets weren’t sustainable. Eating a plant-based diet is a life-style change for Rene and her husband. After sharing her story she was gracious enough to answer questions for the group. Thank you Rene!

This month’s theme was Thanksgiving foods. I’d been looking for ideas for quite a while and organizing them on Pinterest. Every dish was vegan and gluten-free. unfortunately I didn’t get great pictures since it was already dark but I’ll be remaking many of these dishes over the next two weeks.

These Mashed Potatoes were the most popular dish of the evening. Everyone loved them. They need no accompaniment but I made the Happy Herbivore’s Thanksgiving Gravy that you can find by clicking here along with all of Linsday’s favorite Thanksgiving recipes.

I also made the Sweet Potato Casserole that I shared yesterday. Everyone loved it too and several of the ladies have been patiently awaiting this recipe.

My favorite part of Thanksgiving Dinner has always been the Corn Bread Dressing. I created my own vegan and gluten-free recipe based on my Memaw’s recipe (that is full of eggs and butter). It tasted great when I made it in the morning, unfortunately it dried out through the re-heating process. I’ll continue to tweak this and share the recipe soon.

I made two recipes from Susan at Fat-Free Vegan. First was her Impossible Vegan Pumpkin Pie. It is really easy to make but came out more like a pumpkin mousse that a pie, I even made it the day before like she recommends. Next time I’ll likely cut back on some of the spices because it was a little too “spicy” for us.

Second was The Best Vegan Green Bean Casserole. I made this last year also and it is really good. So much better and better for you that my old recipe that used canned green beans, cans of cream of mushroom soup and french fried onions. I’ll admit I love those french fried onions but they contain wheat so I made my own gluten-free topping featuring GF bread crumbs, onions, and broth made from my broth mix.

Lastly I made Good Clean Food’s Cranberry Maple Compote. Forget your old, canned cranberry sauce this Cranberry Maple Compote is amazing. I have never liked cranberry sauce until now. I soooo wanted to pour this in a flaky crust and scoop some almond milk ice cream on top. I’m getting excited just thinking about it.

Our next Healthy Cravings group isn’t meeting until January but the food will focus on plant-based party and Super Bowl food. Oh yeah, come hungry.

Thanksgiving is just over a week away here in the U.S. so I’ll be enjoying these delicious foods at least once more this year. We are getting together with two other families who have really become family to us. I’m so thankful for them and I’m looking forward to sharing this special meal with them.

Sweet Potato Casserole

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In previous Thanksgiving’s I would make a Sweet Potato Casserole, packed with butter, brown sugar, and topped with lots of marshmallow’s. This year I wanted to make my traditional, Southern Sweet Potato Casserole plant-strong and relatively guilt-free.

Sweet Potatoes Casserole that is vegan and gluten-free.


I hear there are vegan marshmallow’s somewhere out there but I decided to make a pecan glaze instead. I was inspired by Fat-Free Vegan’s Susan Voisin and her Sweet Potato Casserole with Pecan Topping. Her recipe looks beautiful but I didn’t want to add the sugar and margarine so my recipe differs dramatically. I prefer the Sweet Potatoes without the glaze myself but everyone seemed to like it when I served this to a dozen guest last week.

Sweet Potato Casserole with Pecan Glaze

Ingredients for Casserole

  • Sweet Potatoes (I used two huge potatoes but 4-6 regular sized would probably work)
  • 1/2 cup rice milk, more if needed
  • 1/4 cup maple syrup
  • 1/2 tsp cinnamon

Ingredients for Glaze

  • 1 cup pecans
  • 1/3 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 1/4 cup brown rice flour
  • 2 Tbsp sugar

Do

  1. Bake sweet potatoes, allow to cool slightly until they can be peeled.
  2. If using a potato masher mash peeled potatoes in a large bowl, adding milk a little at a time as needed.
  3. Add maple syrup and cinnamon.
  4. Pour into a casserole dish. I used a 9×9 dish and bake at 350° for 20 minutes.
  5. While casserole is baking mix up the glaze by adding all ingredients to a bowl and stirring well.
  6. Taste glaze, add anything that appears lacking.
  7. Pour onto sweet potatoes and allow to cook for 15 to 20 more minutes.

Serve

This casserole is perfect for Thanksgiving Dinner but is also delicious any other time of the year. It is really easy, can be made ahead of time and re-heats extremely well. Whether you make the glaze or not I think your guest will be impressed. My 1 and 3 year old’s took care of the leftovers in no time at all.

Sweet Potato Casserole

Sweet Potatoes Casserole that is vegan and gluten-free.
No Ratings

Sweet Potatoes Casserole that is vegan and gluten-free.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • Sweet Potatoes (I used two huge potatoes but 4-6 regular sized would probably work)
  • 1/2 cup rice milk, more if needed
  • 1/2 cup maple syrup
  • 1/2 tsp cinnamon
  • 1 cup pecans
  • 1/3 cup unsweetened applesauce
  • 1/4 cup brown rice flour
  • 2 Tbsp sugar

Instructions

  1. Bake sweet potatoes, allow to cool slightly until they can be peeled.
  2. If using a potato masher mash peeled potatoes in a large bowl, adding milk a little at a time as needed.
  3. Add maple syrup and cinnamon.
  4. Pour into a casserole dish. I used a 9×9 dish and bake at 350° for 20 minutes.
  5. While casserole is baking mix up the glaze by adding all ingredients to a bowl and stirring well.
  6. Taste glaze, add anything that appears lacking.
  7. Pour onto sweet potatoes and allow to cook for 15 to 20 more minutes.

Notes

Can be made ahead of time and re-heated

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Heather Mayes

Homemade Vegetable Broth Powder (Easy Vegan Broth Mix)

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Homemade Vegetable Broth Powder is one of the most-used seasonings in my kitchen. Mix it with hot water whenever you need vegetable broth, or add the powder directly to soups, rice, beans and other savory recipes for extra flavor.

I’ve been making this veggie broth mix since 2012! I originally created it because I wanted an inexpensive plant-based alternative to buying cartons of vegetable broth. It’s made with pantry staples, keeps well, and lets me make exactly as much broth as I need.

One batch makes enough mix for approximately 24 cups of prepared broth, so I can keep a jar in the pantry and have vegetable broth ready in seconds.

Dry Veggie Broth Mix

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Why You’ll Love This Vegetable Broth Powder

  • Budget-friendly: Making your own broth mix can cost less than continually buying cartons of vegetable broth.
  • Pantry-friendly: It’s made from dry ingredients you can keep on hand.
  • Quick: Turn the powder into vegetable broth whenever you need it.
  • Oil-free: No added oil is needed.
  • Customizable: You control the seasonings and salt.
  • Less waste: Make one cup of broth instead of opening an entire carton when that’s all a recipe requires.
Dry Veggie Broth Mix

Ingredients for Homemade Vegetable Broth Powder

This homemade broth powder uses a simple blend of dried herbs, spices and nutritional yeast. They work together to create the savory flavor I want in vegetable broth, and because they’re all shelf-stable, I can keep everything on hand in the pantry.

  • Nutritional yeast: This is an important part of the savory flavor in the broth mix. You’ll usually find it near other seasonings or natural foods, and it’s also widely available at Walmart and many regular grocery stores.
  • Onion powder
  • Garlic powder
  • Iodized Sea Salt: this is my salt of choice. You can remove it if you need to reduce sodium
  • Black Pepper
  • Thyme
  • Paprika
  • Turmeric
  • Parsley flakes

Instructions

Dry Veggie Broth Mix

How to Make Vegetable Broth Powder

This recipe has an unusual issue we identified earlier: the concentration changes depending on how finely the ingredients are processed.

Method 1: Shake, Stir or Food Processor

If you make this by shaking it in a jar, stirring it together or running it through a food processor you will need to use 1 Tablespoon of the mix for EACH cup of water. So if I recipe calls for 6 cups of water, you will use 6 Tablespoons of dry broth mix.

Method 2: High-Powered Blender or Spice Grinder

Some people prefer to make this in their Vitamix, Blendtec or spice grinder. It works really well but the contents get pulverized. Since it is broken down even more you’ll want to use 1 teaspoon of the veggie broth mix for each cup of water. You can always add a little more if needed. It’s hard to say exactly how much you’ll need because each appliance will create a different product.

This Veggie Broth Mix doesn’t have enough salt for me so I usually add more to the finished recipe. I try to keep my recipes low sodium for my readers on a low salt diet.

PreparationMix per 1 cup water
Stirred or shaken1 Tbsp
Food processorabout 1 Tbsp
Finely powdered blender/spice grinderstart with 1 tsp

Important: Finely grinding the mixture changes its volume, so don’t use a tablespoon of finely powdered mix unless you want a much stronger broth. Start with the smaller amount and adjust to taste.

Broccoli Potato Soup

How I Use Veggie Broth Mix

You can use it to make broth, but I also use the dry mix to add flavor to plant-based meals.

Use this veggie broth in any recipe. Some of my favorites include Chickpea Noodle Soup, Minestrone Soup, Potato and Kale Soup but it is also incredible mixed in warm noodles, rice or watch it take your favorite casseroles to the next level. For more ideas check out my Recipe Page!

Frequently Asked Questions

How much broth mix do I use?

Use 1 teaspoon of broth mix per cup of water if you made the broth mix in a blender or food processor.
Use 1 tablespoon of broth mix per cup of water if you make the broth mix by shaking or stirring the ingredients together.
For a stronger flavor, use more powdered broth mix.

How long does the veggie broth powder last?

If you keep it in a dry container, it should last at least a year.

Can I leave out salt?

Yes, you don’t have to add salt. I don’t do well on a low-salt diet, so I keep it in.

Can I substitute ingredients I don’t have?

Absolutely! Any of the ingredients can be removed; however, removing the nutritional yeast, which is the bulk of the ingredient volume, will completely change the recipe and measurements. You can sub out dry spices here and there, but the nutritional yeast is foundational to the recipe.

Can I add other ingredients?

Yes, dried mushrooms, tomatoes and seaweed have been used by readers with great success. Make sure the ingredients you add are dry; fresh ingredients should be kept out of the dry mix.

Yield: 1.5 cups

Homemade Vegetable Broth Powder

Dry Veggie Broth Mix
4.4 Stars (125 Reviews)

This homemade vegetable broth powder is an easy, budget-friendly way to keep vegetable broth on hand. Made with simple dry ingredients, the vegan and oil-free mix can be stored in your pantry and used whenever you need broth.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 3 tablespoons onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon parsley flakes
  • 1 cup nutritional yeast

Instructions

Shaking or Mixing

  1. Mix all ingredients together, adjusting for your taste preferences. (If you hate one of these spices, simply omit it.)
  2. Store in an airtight container.
  3. Use 1 Tablespoon of vegetable broth mix for every cup of water used to make broth.

High-Powered Blender of Food Processor

1. Blend all ingredients together.

2. Store in an airtight container.

3. Use 1 teaspoon of vegetable broth mix for every cup of water used to make broth.

Notes

Important: Finely grinding the mixture changes its volume, so don't use a tablespoon of finely powdered mix unless you want a much stronger broth. Start with the smaller amount and adjust to taste.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Crock Pot Potato Soup…A Bowl Full of Comfort

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Is there anything more comfortable that curling up on the couch with a warm bowl of soup? Maybe sitting near a campfire with a bowl of chili and a dozen of your closest friends but I’m more of a couch girl.

I’m also fond of potatoes, so this Crock Pot meal brings me to my happy place.

This may be the easiest soup I’ve ever made. My teenage daughter LOVED it. In fact, she may even put up a fight for the last bowl of Potato Soup.

This recipe is made from pantry and veggie staples that I always have on hand. I don’t think it’s possible to mess up this recipe. If you are short on time cook the Potato Soup on the stove instead of in the Crock Pot. You won’t be disappointed.

Crock Pot Potato Soup

Crock Pot Potato Soup

Ingredients

  • 6 medium potatoes washed and cut into bite sized chunks (I left skin on)
  • 4 cups of water
  • 2 carrots, sliced
  • 1 onion, diced
  • 1/2 tsp garlic powder
  • 1/8 cup nutritional yeast
  • salt and pepper to taste

Do

  1. Place all ingredients into a Crock Pot.
  2. Set to low for about 6 hours, or high for 4 hours.
  3. Once everything is soft you can enjoy as is with a little salt and pepper or mash with a potato masher until it reaches a smooth consistency for a creamy soup. An immersion blender will do the job even faster.
Crock Pot Potato Soup

Serve

This soup is perfect to help you warm up on a chilly day; a truly guilt-free comfort food. It can also be served with a side salad or a sandwich for a bistro worthy lunch.

Unsuspecting omnivores will think this contains milk and cheese but they would be wrong.

This soup makes four servings.

Update: Lindsey left a comment that she made this soup in the Instant Pot, cooking for 4 minutes. She said the quick release was messy but it was really good. Thanks Lindsey. 

Yield: 4 Servings

Crock Pot Potato Soup

Crock Pot Potato Soup
No Ratings

THis Crock Pot Potato Soup is vegan and gluten-free.

Ingredients

  • 6 medium potatoes washed and cut into bite sized chunks (I left skin on)
  • 4 cups of water
  • 2 carrots, sliced
  • 1 onion, diced
  • 1/2 tsp garlic powder
  • 1/8 cup nutritional yeast
  • salt and pepper to taste

Instructions

  1. Place all ingredients into a Crock Pot.
  2. Set to low for about 6 hours, or high for 4 hours.
  3. Once everything is soft you can enjoy as is with a little salt and pepper or mash with a potato masher until it reaches a smooth consistency for a creamy soup. An immersion blender will do the job even faster.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Heather Mayes