Busy Schedule Leaves You No time To Prepare Vegan Meals?

This week on Jazzy Vegetarian Radio, Laura Cheadle, the Rockstar Vegan, talks about preparing Vegan Recipes on the Road and shares her jazzilicious recipe for “Vegan Veggie Stew,” (recipe below). Plus, Ms. Cheadle shares some tasty tips for eating well, while traveling. 


Laura Cheadle, lives the hectic, busy life of a popular musician, and is not able to spend much time in her kitchen, but she finds ways to maintain her vegan diet on the road, and is eager to share her ideas with us, along with songs and clips from her award-winning, rockin’ recordings. Listen to Laura’s interview on Jazzy Vegetarian radio, here.

This week, on the Jazzy Vegetarian blog, we are pleased to introduce our new blogger, Nicky VanValkenburgh, who is a vegan, wife, mom and writer from South Carolina. Nicky recently chatted with Laura Cheadle via phone, and shares her interview with us here today. Thank you Nicky!


Busy Schedule Leaves You No time To Prepare Vegan Meals?

That doesn’t stop Laura Cheadle, a blues/rock musician from New Jersey  

By Nicky VanValkenburgh

“I take my kitchen appliances on the road with me, ” says Laura Cheadle, who has toured with Hall and Oates, Jonas Brothers, Average White Band and other big names in show business. “When I tour, I bring along my portable wok and grill, crock pot and rice cooker. They enable me to prepare a jazzilicious meal wherever I am, even from my hotel room. If I can do this on the road, anyone can!” 

Cheadle met Laura Theodore online, and they quickly realized they have a lot in common. They are both singers and they love vegan food. 

“Rock Star Vegan” is a segment that Laura Cheadle has been doing with Jazzy Vegetarian on Blog Talk Radio. “The radio segments give me a chance to showcase the vegan recipes that I create while on the road touring. I talk about the cities and restaurants I’ve visited, where I do a sound check, and more,” said Cheadle.  

Laura Cheadle’s vocal style is a mesmerizing blend of soulful blues and timeless rock, with both feet planted firmly in funk, she brings her own unique interpretation to every song she sings. 

Her new album, “Chill” gives Cheadle an opportunity to speak out about the benefits of veganism. She hopes to shed a light on the horrors of animal cruelty, as well as, taking care of yourself, your health, and the environment. Learn more about “Chill” and listen here.

At each music performance, Laura Cheadle wants to talks about her experiences with food growing up.

“I’m going to talk about how eating meat never felt right. Some people may be hearing this information for the first time, and yes, they may think I’m crazy. But that’s okay.”

Cheadle has been vegetarian since childhood, and 13 years ago, she gave up dairy and honey completely, and went full vegan. “As a child, I never liked meat. Anytime my parents put meat in front of me, I could not eat it. Since I was a baby, I refused to eat meat,” says Cheadle. 

“Both of my parents are now vegetarian, says Cheadle. That’s exciting to me, because we’re all on the same page. My Dad had a bad health scare when he contracted diverticulosis. With the help of a plant-based diet, my Dad is now completely healed. He really believes in the power of veganism,” said Cheadle. Listen to Laura Cheadle’s interview on Jazzy Vegetarian radio, here.

Learn more about Laura Cheadle, here.


LAURA CHEADLE’S Vegan Veggie Stew

Makes 3 to 4 servings

1 green pepper, seeded and chopped

1 onion, chopped

1 tablespoon olive oil, plus more as needed

2 cups water

1 medium butternut squash, peeled, seeded and cubed

2 cups, chopped green beans

1 tomato, chopped

2 medium white potatoes, peeled and chopped 

3-4 carrots, peeled and chopped

1 tablespoon tomato paste

1 teaspoon salt 

1 teaspoon pepper

2 teaspoon coriander 

4 cloves of garlic, minced

1/2 cup chopped fresh cilantro


Begin by sautéing the green bell pepper and onion in a large pan with olive oil, on medium heat.

Add 2 cups of water, squash, green beans, tomato, potatoes, and carrots. Turn the heat to high, cover the pot and to bring to a boil. 

Once the veggies begin to boil, add the tomato paste, salt, pepper and coriander.  Decrease the heat to low, cover and simmer for 30 minutes, stirring occasionally.

After 30 minutes, add the garlic, cover and let simmer for 10 minutes more. Once the soup is cooked, add the cilantro, cover and turn off the heat. Let stand for 5 to 10 minutes, and serve.

Recipe by Laura Cheadle.

Food photo by Laura Cheadle.

Learn more about Laura Cheadle, here.


Writer Nicky VanValkenburgh is a vegan, wife and mom from South Carolina. She is the author of "Train Your Brain, Transform Your Life: Conquer ADHD in 60 Days, Without Ritalin." Her book was voted "Best Self Improvement Book" by Reader's Favorites and "Best Motivational Book" by the Mom's Choice Book Awards. Nicky is a motivational writer with 20 years experience writing for newspapers and magazines. In her spare time, Nicky enjoys exercising at the gym, networking with people, attending conferences, listening to motivational speakers, reading books, eating Thai food, drinking herbal tea, and learning all that she can about healthy living.