Berlin: Bonvivant Becomes Sixth Vegan Michelin-Starred Restaurant in Flexitarian Germany

From greenqueen.com.hk

By Anay Mridul

Bonvivant Cocktail Bistro, a one-Michelin-starred restaurant in Berlin, has ditched dairy and eggs from its brunch offerings, completing its transition to a fully vegan menu.

Plant-based haute cuisine is on fire, as more and more of the world’s best restaurants transition away from animal products.

Berlin’s Bonvivant Cocktail Bistro, which has held a Michelin star since 2023, has become the latest to do so. The erstwhile vegetarian eatery turned its entire dinner menu vegan at the start of 2025, and after another year of R&D, it has now eliminated dairy and eggs from its brunch menu too.

This makes Bonvivant the world’s sixth fully vegan Michelin-starred restaurant, a list that has seen three additions in the last year. It’s a sign that, despite Eleven Madison Park’s decision to bring back meat to its menu, the appetite for plant-based fine dining remains as large as ever – especially in Germany.

The country represents Europe’s largest market for plant-based food (something other nations have taken notice of), and is home to the world’s biggest flexitarian population. And its policies align with this shift, with the latest national dietary guidelines urging citizens to eat less meat and dairy, and more plant-based foods to promote human and planetary health.

Bonvivant turns to plants for elevated taste, creativity and sustainability

                                                      Bonvivant head chef Nikodemus Berger | Courtesy: Bonvivant Cocktail Bistro

Bonvivant has been around since 2019, built on a vegetable-forward philosophy that emphasises local sourcing, seasonal ingredients, and environmental friendliness.

“We cook vegan food, mainly with ingredients from Brandenburg, and adhere absolutely to the seasons, using everything from ‘leaf to root’,” head chef Nikodemus Berger told the Michelin Guide. “We donate food to food banks, use energy-efficient appliances, teach our staff and ensure our employees are fairly paid. The fight against discrimination and for diversity is close to our hearts.”

The eatery’s switch to a fully plant-based dinner menu last year “demonstrated how diverse and enjoyable” vegan fine dining could be, it wrote in an Instagram post.

“We are taking the next step with our brunch service to show that a high-end brunch experience is also possible without animal products. For us, this marks a consistent further development of our concept and an exciting new challenge for our team,” it explained.

Speaking to Restaurant Ranking magazine, Berger outlined that Bonvivant’s decision to turn fully plant-based was “in favour of the best taste, the highest creativity and climate friendliness”, noting that the transition took time as his kitchen wanted to create zero compromises on taste without using meat or dairy alternatives.

Germans hungry for planet-friendly diets

                                                                                                      Courtesy: Dario Krakowski

“We were never interested in creating cuisine that imitates animal products, but rather in creating independent innovations that delight our guests with their taste, texture and presentation,” said Berger.

This is in line with how Germans are eating now. Polling shows that half of adults here want to change their diets by either reducing meat or eating more plant-based food, and they’re more likely to have eaten a vegetable-based meal over plant-based meat over the last 12 months. Shifting taste preferences are the primary factor pushing them away from meat and dairy.

Bonvivant said the move to a plant-based menu enables it to “unleash even more culinary creativity and operate even more sustainably – without compromising on taste”. “We want to prove that vegan dining is not about sacrifice, but a forward-looking form of culinary culture,” it stated.

Climate and health experts in Germany and internationally agree that plant-rich diets are the best way to keep the food system resilient in the face of the climate emergency. This is the basis of the Eat-Lancet Commission‘s Planetary Health Diet, as well as the German nutrition guidelines.

Revised in 2024, the latter guidance recommends making 75% of diets plant-based and halving meat consumption, based on the idea that the larger a food group is, the more you can eat from it.

And German citizens have heeded these calls. Annual meat intake was 13% lower in 2024 than a decade before, while milk consumption reached an all-time low that year. At the same time, the production of plant-based proteins has doubled since 2019, catering to the 51% of consumers who follow a flexitarian, vegetarian or vegan diet.

Bonvivant implores restaurants ‘not to lose sight of sustainability’

                                                  Bonvivant owner Jules Winnfield | Courtesy: Sarah Schlopsnies

“Vegan cuisine is a forward-looking form of culinary culture, and we want to convince as many people as possible of this,” Bonvivant owner Jules Winnfield told Restaurant Ranking.

Her restaurant’s turn comes amid the wider trend of plant-based restaurants either shutting down or adding animal products to the menu. Daniel Humm’s three-star outpost, Eleven Madison Park, is the most prominent example of the latter, reintroducing meat four years after eliminating it.

“Giving up has never been a good option,” said Winnfield. “We are delighted not only to prove to our guests that vegan Michelin-starred cuisine is a win in every respect, but also to encourage colleagues not to lose sight of sustainability and contemporary cuisine.”

Bonvivant, which has won a Michelin Green star, joins Dutch establishment De Nieuwe Winkel (which has two stars), Germany’s Seven Swans, Switzerland’s KLE, London’s Plates, and Seoul’s Légume (all one-starred) as the only vegan restaurants to have a Michelin star. The latter two entered the guide just last year.

Also in 2025, Alain Passard’s legendary three-starred French eatery, Arpège, announced a switch to an almost all-vegan menu, with the exception of honey sourced from its own beehives.

https://www.greenqueen.com.hk/bonvivant-berlin-vegan-michelin-star-restaurant-germany/

Tofu, Pulled Oats & Blended Meat: How S Group’s Shoppers Are Eating More Plants

From greenqueen.com.hk

Finland’s largest supermarket, S Group, has revealed that sales of plant-based products were on the rise last year, alongside growing interest in blended meat.

The owner of nearly half of Finland’s retail market share has yet again witnessed growth in sales of plant-based proteins, with a helping hand from blended meat.

S Group, the parent company of Prisma, S-market, Sale, and Alepa supermarkets, suggests that consumer interest in plant-based products has been growing for some time now. And this is backed by its data, which points to a rise in consumption of vegetables and plant protein sources over the last year.

“Looking at individual product types, sales growth has been driven especially by plant‑based protein sources such as tofu and pulled‑oats‑type products,” Hans Backström, sales director of S Group’s grocery division, tells Green Queen.

Tofu sales expanded by 13% this January, compared to the same month a year ago, while pulled oats – a homegrown range of plant-based meat alternatives – witnessed a near-70% hike. S Group shoppers were also interested in various vegetable protein strips.

Backström credits the category-specific growth to campaigns like Vegaanihaaste, Finland’s answer to Veganuary. “This is a campaign we have been involved in regularly at the beginning of the year, when consumer interest in healthier choices tends to be high,” he says.

                                                                                                          Courtesy: S Group

Tofu sales exceeded supply at times

S Group, which occupies 49% of Finland’s grocery market, says Finns are increasingly looking for climate-smart and health-conscious options on their plates, leading them to diversify their protein sources.

Tofu sales at S Group grocery stores grew by 16% compared to 2024, as customers made repeat purchases amid a long-term growth trend, to a point when sales sometime exceeded supply.

From a broader perspective, the growth of plant‑based ‘meat‑like’ products reflects a gradual shift toward more diverse protein choices in everyday diets, rather than a comprehensive move away from animal‑based products.

Aside from plant proteins, other vegan categories sold faster at the start of this year as well. “Sales of plant-based drinks and frozen vegetables grew by 4% in January from a year ago,” he says.

“Demand for S Group’s own pre-washed, chopped and peeled Easy and Fast vegetable products, which were launched last autumn, also grew throughout the rest of the year and January.”

Blended proteins could accelerate meat reduction in Finland

The data comes just over a year after Finland updated its national dietary guidelines, which call on citizens to lower red meat consumption by 30% and limit processed meats as much as possible, and replace them with plant proteins (preferably local ones).

Still, the share of Finnish consumers who eat meat reached a four-year high in 2025, and research shows that 53% of shoppers would not support a policy recommendation to halve meat consumption.

A new class of products can help bridge this gap. Blended meat, which combines conventional meat with plant-based proteins, has been gaining popularity across Europe, and Finland is no exception.

“We are seeing growing interest in products that combine meat and plant‑based protein,” says Backström. “These so‑called blended or hybrid products have been identified in our sales data as an emerging trend. Overall, these products appear to appeal to customers who want to diversify their protein sources while still retaining familiar flavours and usage occasions.”

For instance, the beef-pea and chicken-broad-bean minced meats and the finalist product of the Finnish Success Recipe competition, the Sopu dumpling – which combines meat and plant protein – have attracted widespread interest from consumers.

Blended meats are already taking over European shelves, with retailers like Lidl, Aldi, Albert Heijn and Colruyt Group all selling own-label versions in markets including the Netherlands and Belgium.

By using less beef per product, these innovations allow companies to lower their emissions impact and boost the nutritional value of protein offerings, all while contributing to their goals of increasing the share of plant proteins sold.

S Group has a target to ensure that 65% of all food sold is plant-based by 2030, which includes categories like vegetables and cereals. As of 2024, this share stood at 60%.

“We have not yet published a verified full‑year figure for 2025, so we are not able to comment on any potential change at this stage. The updated figure will be published at the end of March,” says Backström.

In a LinkedIn post, Stella Hoynalanmaa, director of the food programme at WWF Finland, said the data yet again outlines how Finns are “moving towards diets that are better for their health and for the planet”: “The shift is particularly strong in January – but it also continues to grow year-on-year.”

https://www.greenqueen.com.hk/s-group-ryhma-finland-plant-based-vegan-sales-blended-meat/

Your Favorite Accidentally Vegan Snacks Are About to Get Cheaper

From vegnews.com 

Inflation fatigue is real. Now, companies like PepsiCo are slashing prices, and some popular accidentally vegan snacks may soon be cheaper

For the past six years, grocery prices have steadily climbed. Factors like the pandemic, Russia’s invasion of Ukraine, and tariffs have pushed costs higher—and, quite frankly, Americans are tired of it. Now, some companies are trying a new strategy to win back waning consumer interest: slashing prices.

PepsiCo, the maker of beloved brands like Lay’s, Tostitos, Doritos, Fritos, and more (all of which offer accidentally vegan snacks), has committed to cutting prices by nearly 15 percent.

“We’ve spent the past year listening closely to consumers, and they’ve told us they’re feeling the strain,” says Rachel Ferdinando, CEO of PepsiCo Foods US. “Lowering the suggested retail price reflects our commitment to help reduce the pressure where we can. Because people shouldn’t have to choose between great taste and staying within their budget.”

PepsiCo isn’t alone. General Mills, another producer of accidentally vegan snack favourites like Bugles and Larabar, reduced prices last year by nearly two-thirds.

“Lowering prices is one step—an important one—in our commitment to deliver for consumers and strengthen our brands for the future,” Ferdinando added. “We’ll continue listening, learning, and taking action to keep consumers at the centre of everything we do.”

In addition to cutting prices, the snack giant is refining recipes and removing artificial colours and flavours to better align with shifting consumer preferences driven by concerns about ultra-processed foods and artificial ingredients.

Tostitos

Choosing more plant-based foods could save you money

But while major food companies debate pricing strategies, research suggests consumers may already have a powerful way to cut grocery costs: shifting toward plant-based staples.

Even as grocery prices continue to rise, several studies have spotlighted the affordability of plant-based foods. According to a recent survey from the Physicians Committee for Responsible Medicine (PCRM) and Morning Consult, more than 60 percent of American adults believe eating plant-based food is more expensive than consuming meat and dairy. The data, however, suggests otherwise.

In 2024, PCRM research found that a low-fat plant-based diet costs about $1.80 less per day than the Standard American Diet. That adds up to more than $650 in annual savings.

“Meals built around whole or minimally processed plant foods—like beans, grains, tofu, and vegetables—are often far more affordable than meals centred on animal products like meat and dairy,” Xavier Toledo, a registered dietitian with PCRM, said in a statement. “Centring a plant-based diet on whole, minimally processed foods is one of the most effective ways to not only nourish your body, but also cut grocery costs.”

https://vegnews.com/accidentally-vegan-snacks-now-cheaper

Flavourful vegan Bolognese is a smart choice for brain health

From ajc.com/food-and-dining

Brain health is a hot topic in my kitchen, as I explore ingredients that might offer health benefits beyond basic nutrition. I made this Vegan Lentil Bolognese recipe with a trio of superfoods that are good for your brain as well as your body.

Lentils are high in folate, a key nutrient in the production of neurotransmitters that may support mood and mental clarity. Cremini mushrooms deliver umami and may help cognitive function. Walnuts round out the trio, supplying omega-3 fatty acids, which are essential fats that help combat stress and inflammation.  

This combination of toothsome lentils, meaty mushrooms and fat-rich walnuts mimics the texture and flavour of ground meat found in a traditional Bolognese recipe.

Does this speedy, plant-based Bolognese made with a jar of marinara taste like the traditional Italian sauce containing ground beef, pork and lamb that is slow-cooked for 5 or more hours? No, it does not. Is this plant-based version hearty and delicious with deep, bold flavour, and packed with good and good for your brain nutrients? Yes, it is, and that’s something to think about.

Vegan Lentil Bolognese

       Vegan Lentil Bolognese served on top of rigatoni is a smart, healthy meal. (Virginia Willis for The Atlanta Journal-Constitution)

There are several colours of lentils, including red, green, brown and black. I prefer red lentils in this dish as they readily blend into the tomato sauce, but you may use any colour in this protein-rich, tangy dish. Make certain to cook them until tender, but not overly soft.

No salt is added because jarred marinara sauce typically has a high sodium content; adjust as needed to taste.

• 2 tablespoons extra virgin olive oil
• 1 onion, chopped
• 1 carrot, ¼-inch dice
• 1 stalk celery, ¼-inch dice
• 1 clove garlic, very finely chopped
• 8 ounces sliced cremini mushrooms, chopped
• 1 (24-ounce) jar prepared marinara sauce
• 1 cup water
• 2 tablespoons tomato paste
• 1 tablespoon Italian seasoning
• 1 cup dry lentils, preferably red
• 1/4 cup finely chopped walnuts
• ¼ teaspoon freshly ground black pepper
• 1 pound pasta, such as rigatoni
• 
  
• 1. Make the sauce: In a large shallow skillet over medium heat, heat the oil. Add the onion, carrot and celery. Cook until the onion is soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the chopped mushrooms and cook, stirring occasionally, until the mushrooms are dry, 3 to 5 minutes.
• 2. Add the marinara. Add the water to the emptied jar and recap with the lid. Shake to clean the jar. Add the marinara water to the skillet. Add the tomato paste, Italian seasoning, lentils and walnuts. Season with pepper. Stir to combine. Reduce the heat to a simmer and cook, stirring occasionally, until the lentils are tender and the mixture has thickened, 15 to 20 minutes.
• 3. Cook the pasta: while the sauce simmers, bring a large pot of salted water to a rolling boil. Add the pasta and cook until tender, about 10 minutes or according to package instructions. Drain the pasta and keep warm.
• 4. Once the lentils are tender, taste and adjust the sauce for seasoning with pepper. Spoon the cooked pasta into warmed bowls, top with the sauce and serve immediately.

Serves 4.

Per serving: 521 calories (percent of calories from fat, 39), 18 grams protein, 62 grams carbohydrates, 11 grams total sugars, 10 grams fibre, 23 grams total fat (3 grams saturated), no cholesterol, 601 milligrams sodium.

https://www.ajc.com/food-and-dining/2026/02/flavorful-vegan-bolognese-is-a-smart-choice-for-brain-health/

Mark Moriarty’s step-by-step guide to flavour-filled, exciting vegan cooking

From irishtimes.com 

By Mark Moriarty

Vegan food has come a very long way in Ireland and aren’t we lucky that it has?

If you had asked me 20 years ago where vegan food sat in Ireland, I’d probably have pointed you towards a worthy lentil stew and left it at that. Back then it lived on the fringes. It was a mix of the admirable, the earnest and, if we’re honest, rarely reached centre stage. Fast-forward to now and it’s impossible to ignore how much has changed. Vegan food has grown up alongside us, moving from niche cafes to supermarket aisles, restaurant tasting menus and home kitchens all over the country. It’s no longer about compromise; it’s about choice, curiosity and confidence.

For my own part, I’ll admit something that probably won’t surprise anyone: I’ve rarely, if ever, cooked completely vegan. Not through any resistance, but because my cooking instinctively leans on butter, cream and cheese for comfort and depth. Take those away and you’re suddenly exposed. There’s nowhere to hide. Every ingredient has to pull its weight, and every decision matters. I’ve always found that a challenge, and it explains why I laughed out loud/cried when I realised at the last minute that a recent private dinner I was hosting included two vegans. Five courses. No dairy safety net. No quiet grating of Parmesan at the last minute. Instead, I had to rethink everything from the ground up. What gives richness without cream? What creates savouriness without cheese? How do you build excitement across five plates when restraint is the rule?

The answer, it turns out, was vegetables, treated with the same respect I’d usually reserve for a prime cut of meat. I found myself gravitating towards cabbage and cauliflower, two ingredients that have been quietly waiting in the wings for their moment. Cooked properly, they’re packed with flavour. Add spice for warmth and complexity, acid to lift and sharpen, and texture to keep things interesting, and suddenly you’re not missing anything at all.

In these two recipes, that’s exactly what I’ll be doing: showcasing cabbage and cauliflower in all their glory. I’d still love a bit of dairy in there, of course – old habits die hard – but I can promise you the dishes are delicious all the same.

The cauliflower relies on the slow caramelisation on the pan, in much the same way as a piece of meat would. Malaysian spices are sweet with heat at the same time while the crunch of the cashew adds texture. Creamy coconut ties everything together while adding that creamy element.

The cabbage is another vegetable that benefits from time on the pan – the residual heat will also cook it the whole way through. Natural ingredients such as garlic and lemon are then manipulated with low heat and salt to create sweet garlic purée and preserved lemon peel, the two coming together to provide a punchy dressing that’s great to have in the fridge at all times.

Mark Moriarty’s vegan recipe for cauliflower roasted in Malaysian spices

Serves:2   Cooking Time: 20 mins   Prep Time: 20 mins

Mark Moriarty's cauliflower roasted in Malaysian spices with coconut, crispy chilli and garlic, cashew and lime. Photograph: Harry Weir

Ingredients

• 2 tbsp vegetable oil
• 1 small cauliflower
• 1 tbsp ground coriander
• ½ tbsp ground cumin
• 1 tsp fennel seeds
• 1 tsp ground cinnamon
• 1 tsp turmeric
• ½ tsp ground cloves
• Sea salt
• 200ml coconut cream
• 2 tsp cornflour, mixed with 30ml water
• Juice and zest of 1 lime
• 2 tbsp Vegetable oil
• 4 garlic cloves, thinly sliced
• 2 tsp chilli flakes
• 2 tbsp cashew nuts, toasted and roughly chopped
• 2 spring onions, thinly sliced
• Coriander leaves, for garnish
• Mint leaves, for garnish

1. Preheat the oven to 180 degrees.
2. Place an ovenproof frying pan on a medium heat and add the oil. Trim the outer leaves off the cauliflower, then cut the cauliflower head into quarters and place in the pan, flat side down. Fry for three to four minutes until golden brown, then turn them on to the other flat side and fry for three to four minutes.
3. Mix the spices together in a small bowl, then sprinkle them over the cauliflower quarters and season with salt. Place the pan in the oven to finish roasting for 10 minutes at 180 degrees.
4. While the cauliflower is roasting, heat a small saucepan and add the coconut cream. Stir in the cornflour and bring to a simmer to thicken, while stirring regularly, then take off the heat and allow to cool. Finish by stirring in some lime juice and lime zest.
5. Heat a frying pan and add some oil. Add the thinly sliced garlic and cook over a low heat until the garlic is golden brown and crispy, then stir in the chilli flakes and remove from the heat.
6. Remove the roasted cauliflower from the oven. Spoon some of the lime coconut cream on a serving plate, and add a wedge of roasted cauliflower. Spoon over some of the crispy garlic and chilli and finish with some toasted cashew nuts. Garnish with some sliced spring onions, coriander leaves and mint leaves.

Mark Moriarty’s vegan recipe for roasted cabbage with confit garlic and preserved lemon dressing

Serves:2   Cooking Time:  20 mins   Prep Time:  20 mins

Mark Moriarty's recipe for roasted cabbage with confit garlic and preserved lemon dressing. Photograph: Harry Weir

Ingredients

• 1 whole garlic bulb
• Sea salt
• 1tbs olive oil
• 1 savoy cabbage
• 2tbs vegetable oil
• 2tbs preserved lemon zest, diced
• 1tbs wholegrain mustard
• 3tbs olive oil
• Juice of half a lemon
• Handful fresh parsley, chopped
• 1tbs sesame seeds, toasted
• 2tbs pumpkin seeds, toasted
• Black pepper and sea salt

1. Start by making the confit garlic. Preheat the oven to 160 degrees. Place the full bulb of garlic on a piece of tinfoil. Season with salt and a drizzle of olive oil, then wrap the garlic in the tin foil, place on an oven tray and roast for two hours at 160 degrees. Remove and allow to cool.
2. Remove the outer loose leaves of the cabbage, then cut the savoy head into quarters. Place a non-stick frying pan on a medium heat and add some vegetable oil. Place the cabbage quarters in the pan flat side down and cook for four minutes until browned. Then turn them on to the other flat side and cook for four minutes or until browned on that side. Then remove the pan from the heat and cover with a lid. Leave for 15 minutes with the lid on, while off the heat, so the cabbage continues cooking and softens.
3. To make the dressing, squeeze some browned garlic pulp from six/garlic cloves into a small bowl. Add the diced, preserved lemon zest, mustard, olive oil and lemon juice, and stir to combine.
4. To serve, place the cabbage pieces on serving plates and spoon over some of the confit garlic and preserved lemon dressing. Add some chopped parsley and season with salt and pepper. Then, garnish with some toasted sesame and pumpkin seeds.

https://www.irishtimes.com/food/2026/02/21/mark-moriartys-step-by-step-guide-to-flavour-filled-exciting-vegan-cooking/

Three Vegan Comfort Meals To Beat The Blues

From plantbasednews.org

Because food is the ultimate therapy 

The blues rarely show up as one big dramatic moment. It creeps in quietly through financial stress, loneliness, grief, or the simple weight of getting through the day. In a recent video, Merle O’Neal turns to vegan comfort meals as a form of care during a period of burnout. The result is three simple, protein-forward meals that feel cosy without being complicated, and grounding without requiring much energy.

Merle O’Neal, known for her YouTube channel, recently shared a video where she walks viewers through three easy-to-make comfort foods that helped lift her mood during a difficult stretch during the holiday season. Her video shows how cooking small, nourishing meals can be an act of self-kindness when motivation is low.

O’Neal is a long-time vegan content creator whose channel blends high-protein plant-based recipes with candid conversations about mental health, money stress, and real-life burnout. She often emphasizes accessibility, both in cost and skill level, and makes a point of reminding viewers that caring for yourself does not need to be perfect to be meaningful. This video is no exception, centering vegan comfort food that feels doable on even the hardest days.

A yogurt bowl that feels like dessert for breakfast

This low effort breakfast yogurt bowl feels like dessert and delivers 20 grams of protein - Media Credit: YouTube / Merle O'Neal

O’Neal starts with what she calls an “elevated” yogurt bowl, easing viewers in with something intentionally low-effort. “This one’s really easy, quick, simple,” she says, noting that the vegan yogurt she uses provides “a minimum of 20 grams of protein.”

What sets the bowl apart is not the yogurt itself, but the warm, maple-toasted nuts prepared on the stovetop. O’Neal breaks walnuts by hand and cooks them slowly over medium-low heat with maple syrup until they begin forming sticky clusters. “You’ll notice if you’re doing it right that the nuts will start to cluster around the spatula,” she explains. “That’s how you know you’re basically done.”

She insists there is one crucial step. “When this happens, it’s really important that you eat it off the spatula,” she jokes, adding, “If you skip this step, it’s over.”

The bowl comes together with yogurt, berries, and a small handful of the toasted nuts. O’Neal opts for organic berries when possible, explaining, “With berries, I like to spring for organic ones”.

She frames the finished dish as a form of comfort disguised as nourishment. “If you’re thinking, Merle, that looks like a dessert. Exactly,” she says. “If you can have dessert for breakfast, why not?”

Ricotta crustinis for a fast, savoury lunch

YouTube / Merle O'NealThe crustinis are topped with high-protein tofu ricotta, sun-dried tomatoes, and fresh basil

For lunch, O’Neal turns to vegan ricotta crustinis, describing them as “a little bit bougie” while still being quick and flexible. She notes that store-bought vegan ricotta works, but prefers making her own tofu ricotta for both flavour control and protein.

“Tofu ricotta is probably the easiest vegan cheese to whip up,” she says, walking through a blend of tofu, nutritional yeast, garlic, white miso, lemon juice, olive oil, and seasonings. She cautions viewers to go light on salt, explaining, “The miso is going to bring a lot of sodium to it already.”

The ricotta is spread onto toasted slices of ciabatta baguette, then topped with sun-dried tomatoes and fresh basil. O’Neal emphasizes how fast the dish comes together. “This came together in five minutes,” she says. “If you already have the ricotta made, this comes together in one minute, maybe even 45 seconds.”

She highlights the versatility of the ricotta, calling it “super umami, flavourful, fantastic, high protein,” and adds, “You can put it on anything. I don’t care what you do with it. It’s your life.”

A noodle soup built for hard days

The final dish is a deeply comforting noodle soup, which O’Neal frames as emotional support as much as a meal. “Sometimes you just need hope in the form of a noodle soup,” she says.

She begins by slowly cooking sliced garlic and shallots, acknowledging the emotional release that comes with it. “It’s good to cry,” she says as her eyes water. “Cooking for myself is one of my favourite forms of self-love, and it is a true act of love.”

The soup builds flavour through a mix of mushrooms, including shiitake, cremini, and brown beech. O’Neal explains the purpose of each, noting that shiitakes are “very deeply umami flavoured,” while creminis provide a mild, accessible base. She encourages flexibility, adding, “You can do any mushrooms. You can do one kind of mushroom, the most inexpensive one you can find.”

She allows the mushrooms to cook long enough to release their moisture, then adds soy sauce, rice wine vinegar, tofu, water, spinach, and noodles. The soup simmers until the tofu absorbs the broth. “I like to let the tofu simmer in there for at least 20 minutes because I want it to take on some of the flavour of the broth,” she says.

When tasting the finished soup, O’Neal is clear about its purpose. “Noodle soup, man. It can fix anything. Sadness, anxiety, heartbreak, you name it,” she says. “Honestly, sometimes that’s enough.”

Throughout the video, O’Neal returns to the idea that vegan comfort meals do not need to be elaborate to be meaningful. These meals are simple, flexible, and grounded in care, offering a reminder that small rituals can help create stability when everything else feels heavy.

Find more of Merle O’Neal’s vegan recipes on her YouTube channel.

https://plantbasednews.org/lifestyle/food/vegan-meals-to-beat-the-blues/