Uploaded March 2022 | Updated September 2026, 1 week ago
For more seasonal recipe inspiration: bit.ly/3CRCxJn
In today’s What I Eat in a Day video, I share a full day of eating ft. a few healthy and vibrant meals inspired by the springtime: vegetable frittatas (w/ vegan egg), fresh spring rolls, and white bean and kale soup! Thanks to Kroger for sponsoring this video.
→ MINI FRITTATAS
- approx 1.5 cups diced veggies of choice (I used asparagus, bell peppers, and caramelized onion)
- add about 1/2 cup vegan cheese shreds if desired
- 1 carton vegan egg substitute
Mix ingredients together, divide evenly between a 12 cavity muffin tin (generously greased). Bake in preheated 350°F oven for 20-25 minutes, or until golden brown around the edges.
→ WHITE BEAN & KALE SOUP
- 1 tablespoon olive oil or vegan butter
- 1 small white onion, diced
- 3-4 stalks celery, diced (approx 1 cup)
- 2 medium carrots, peeled and diced
- 1 tablespoon minced garlic
- 1-2 small russet potatoes, peeled and cubed
- 2 cans cannellini beans, rinsed & drained
- 1 bunch kale, stalks removed, coarsely chopped
- 4 cups vegetable broth
- 1 tablespoon chopped fresh rosemary, or 1/2 tsp dried
- optional: 1/2 cup cashew cream or vegan cream substitute
Sauté onion and celery in olive oil/butter over medium-high heat for 2-3 minutes. Add in carrots and garlic and sauté for another 2-3 minutes.
Add in vegetable broth and potatoes, along with cannellini beans and rosemary. Bring to a gentle boil, then reduce heat to low and simmer for 15-20 minutes, until potatoes are tender.
Add in kale and cook for another 5-7 minutes, until kale is wilted and tender. (Sub spinach if you prefer.)
Stir in optional cashew cream to thicken the soup slightly, and serve. Goes great with toasted bread, garnished with fresh rosemary and some vegan part.
00:00 Intro
00:50 Vegan Frittata Minis
03:45 Grocery Pickup
04:36 Spring Rolls w/ Peanut Sauce
07:16 Kale + White Bean Soup
✹ More Videos ✹
What I Eat in a Day Playlist → bit.ly/32JPW3F
Recipe Tests + Cookbook Reviews → bit.ly/2StEMvm
Cook with Me! → bit.ly/2O7DK9H
Tofu Recipes → bit.ly/2CLTTsC
✹ Connect ✹
instagram | instagram.com/sarahsvegkitchen
recipe blog | sarahsvegankitchen.com
✹ Contact Me! ✹
for business inquiries → hello@sarahsvegankitchen.com
✹ About Me! ✹
Welcome to Sarah’s Vegan Kitchen! My name is Sarah Sullivan. I share vegan recipes, from healthy meal ideas to plant-based versions of comfort food dishes I used to love.
For more seasonal recipe inspiration: bit.ly/3CRCxJn
In today’s What I Eat in a Day video, I share a full day of eating ft. a few healthy and vibrant meals inspired by the springtime: vegetable frittatas (w/ vegan egg), fresh spring rolls, and white bean and kale soup! Thanks to Kroger for sponsoring this video.
→ MINI FRITTATAS
- approx 1.5 cups diced veggies of choice (I used asparagus, bell peppers, and caramelized onion)
- add about 1/2 cup vegan cheese shreds if desired
- 1 carton vegan egg substitute
Mix ingredients together, divide evenly between a 12 cavity muffin tin (generously greased). Bake in preheated 350°F oven for 20-25 minutes, or until golden brown around the edges.
→ WHITE BEAN & KALE SOUP
- 1 tablespoon olive oil or vegan butter
- 1 small white onion, diced
- 3-4 stalks celery, diced (approx 1 cup)
- 2 medium carrots, peeled and diced
- 1 tablespoon minced garlic
- 1-2 small russet potatoes, peeled and cubed
- 2 cans cannellini beans, rinsed & drained
- 1 bunch kale, stalks removed, coarsely chopped
- 4 cups vegetable broth
- 1 tablespoon chopped fresh rosemary, or 1/2 tsp dried
- optional: 1/2 cup cashew cream or vegan cream substitute
Sauté onion and celery in olive oil/butter over medium-high heat for 2-3 minutes. Add in carrots and garlic and sauté for another 2-3 minutes.
Add in vegetable broth and potatoes, along with cannellini beans and rosemary. Bring to a gentle boil, then reduce heat to low and simmer for 15-20 minutes, until potatoes are tender.
Add in kale and cook for another 5-7 minutes, until kale is wilted and tender. (Sub spinach if you prefer.)
Stir in optional cashew cream to thicken the soup slightly, and serve. Goes great with toasted bread, garnished with fresh rosemary and some vegan part.
00:00 Intro
00:50 Vegan Frittata Minis
03:45 Grocery Pickup
04:36 Spring Rolls w/ Peanut Sauce
07:16 Kale + White Bean Soup
✹ More Videos ✹
What I Eat in a Day Playlist → bit.ly/32JPW3F
Recipe Tests + Cookbook Reviews → bit.ly/2StEMvm
Cook with Me! → bit.ly/2O7DK9H
Tofu Recipes → bit.ly/2CLTTsC
✹ Connect ✹
instagram | instagram.com/sarahsvegkitchen
recipe blog | sarahsvegankitchen.com
✹ Contact Me! ✹
for business inquiries → hello@sarahsvegankitchen.com
✹ About Me! ✹
Welcome to Sarah’s Vegan Kitchen! My name is Sarah Sullivan. I share vegan recipes, from healthy meal ideas to plant-based versions of comfort food dishes I used to love.
