This recipe starts off as a simple, aromatic broth that can be served as is, but by adding chiles and lime juice, the dish becomes a hot-and-sour soup. As with other Southeast Asian cuisines, such as Burmese, Cambodian, Laotian, and Thai, lemongrass and galangal are often used in aromatic soups. The application of these herbs goes beyond cooking as they are widely used in folk remedies. Both lemongrass and galangal have medicinal properties as antibacterials and tonics to aid indigestion. Recipe from Vietnamese Fusion: Vegetarian Cuisine* by Chat Mingkwan (Book Publishing Co.), reprinted by permission. Continue Reading…
This vegan gravy goes with everythingâ€”especially this gnocchi and vegan sausage. For a more authentic taste, use vegan beef broth if desired. For a thicker sauce, use 2 1/4 cups of vegetable broth instead of 2 1/2 cups.
- 3 tbsp olive Oil
- 4 tbsp flour
- 2½ cups vegetable broth
- 2 tbsp soy sauce
- 1 tsp ground black pepper
- 1½ tsp onion powder
- 1 tsp garlic powder
- 2 tbsp white vinegar
- 1 package gnocchi
- 1 tbsp olive oil
- 1 onion, chopped
- 2 Italian vegan sausages
- 1 pepper
- Â½ cup frozen peas
- Prepare the ingredients first and keep them close so you can add the vegetable broth quickly after adding the flour.
- Heat a saucepan over medium-low heat. Add the oil. Then add the flour and whisk. Start whisking immediately to incorporate the vegetable broth.
- Add the remaining ingredients and let reduce a few minutes.
- The gravy can be stored for 5 days in a refrigerator in a sealed container.
- In a saucepan bring water to boil. Pour gnocchi as directed on the packaging.
- While the pasta is cooking, add olive oil, onion, pepper, and sausage to a pan for about 5 minutes, then set aside.
- Once the gnocchi is ready, rinse and place back into the saucepan. Add the vegetable mixture and the gravyâ€”around 1 to 2 cups depending of your taste.
If youâ€™re in the mood for a savory, creamy soup, this is as close as youâ€™re going to get from a canned-goods pantry. If you like the flavor combination of curry and pumpkin, like we do, youâ€™ll make this treat even after they lights come on. Recipe contributed by Jon Robertson and Robin Robertson, from Vegan Unplugged. Continue Reading…
This original and colorful soup is a variation of Borsch, a traditional soup in Russia, Ukraine, and Poland. I love this soup’s subtle blend of flavors. It’s a salty sweet treat that warms and sparks your taste buds. Plus, the color is perfect for Valentines Day!
- 1 onion
- 2 tbsp olive oil
- 1 medium carrot
- 3 small potatoes
- 2 beets
- 1 medium apple
- 8 cups vegetable broth
- Â¼ head red cabbage
- 6 tbsp cider vinegar
- 1 bay leaf
- Peel and slice the onion. Pour 1 tablespoon of olive oil into a heavy-bottomed sauce pan and sautÃ© onions on low heat.
- Cut carrot, potatoes, beets, and apple into small cubes.
- Add the cubes to the saucepan. Stir regularly with a wooden spoon.
- Add hot broth. Let it simmer for 30 minutes, until the diced beets and potatoes are tender.
- While the soup is cooking, slice the red cabbage into thin slices using a mandoline or a sharp knife.
- Add the red cabbage and cider vinegar to the soup. Cover and cook for another 5 minutes. Check the seasoning of the soup and add salt if necessary.
This hearty Vegan “Vegetable” Noodle Soup recipe can help you use up your leftover vegetables and noodlesâ€”and it’s just as tasty as its classic meat cousin.
I love soups because they are quick to prepare, they use a lot of leftovers (which reduces waste!), and they can be made in advance.
This hearty soup has all the qualities that I look for in a meal: tasty, comforting, nutritious, and especially quick to prepare. It’s perfect for cooler days!
- 1 tbsp olive oil
- 1 onion, chopped
- 1 carrot, chopped into thin half moons
- 2 celery branch, finely chopped
- ½ cup broccoli florets
- Â½ cup cauliflower florets
- 1 zucchini, chopped in half-moons
- 5 cups vegetable broth
- 1 tsp salt
- 1 bay leaf
- 1 can diced tomatoes
- 1 cup fettuccini, uncooked
- In a medium saucepan, add olive oil and cook onion, celery, and carrots for 5 minutes.
- Add vegetable broth, diced tomatoes, broccoli, cauliflower, bay leaf, and salt. Bring to a boil.
- Add the fettuccini. Reduce heat to medium and simmer 8 to 10 minutes, or until noodles are tender.
- Remove from heat. Remove the bay leaf and add the zucchini. Serve.
Colorful vegetables blend well with barley. This comforting soup will warm you from head to toe during the fall and winter.
- 4 teaspoons olive oil
- 1 onion, chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 3 garlic cloves, finely chopped
- 1 tablespoon fresh ginger, grated
- 1½ teaspoons red curry paste
- ½ cup pearl barley
- 1 teaspoon salt
- 7 cups vegetable broth
- 1 tablespoon lime juice
- In a large saucepan, heat half of the oil over medium heat.
- Add onion, carrot, and celery; cook, stirring occasionally, for about 8 minutes or until onion has softened.
- Add garlic, ginger, and curry paste; cook, stirring, for 1 minute.
- Add barley, salt, pepper, and broth. Bring to a boil.
- Reduce heat, cover, and simmer, stirring occasionally, for about 40 minutes or until barley is tender.
- Add lime juice and mix. Cook over medium heat for about 2 minutes, then serve.
You will find an exotic blend of flavors in this iconic dish of Indian cuisine. Coral lentils make a gourmet and unctuous dish with a variety of colorful vegetables and spices, softened by coconut milk.
Served with rice, this is a complete, balanced, and tasty dish.
- 1 cup Coral lentils
- 1 onion
- 1 sweet potato
- 1 cup cauliflower florets
- 1 can diced tomato
- 1 can coconut milk
- 1 teaspoon curry
- 1 teaspoon "Indian" spice mix
- 2 cloves of garlic
- 1 pinch of cinnamon
- A little olive oil
- Salt and pepper
- Finely chop the onion. Peel the sweet potato and cut into cubes. Cook the chopped onion and garlic cloves in oil for about 5 minutes.
- Add sweet potato and cauliflower florets. Cook for another 5 minutes.
- Add the lentils, tomato, coconut milk, and the spices. Cook 30 minutes. At the end of cooking, add the salt and pepper.
- Serve immediately with rice.
This soup is delicious and very easy to make. Its ingredients may vary, depending on the contents of your fridge!
- 4 cups vegetable broth
- 3 tbsp. miso
- 5 mushrooms, thinly sliced
- 1 carrot, grated
- ½ cup edamame
- 1 chopped coriander packet
- 1 tbsp. soy sauce
- 1 tsp. lime juice
- Mix miso and broth.
- Add the other ingredients, ending with the cilantro bouquet.
- Simmer for a few minutes.
This hearty vegan fresh tomato soup with tortellini or ravioli is filling far served with a fresh corn on the side.Â It’s a wonderful choice for late summer that are starting to get cool, and is a good way to use up tomatoes that are a bit past the season’s peak. Look for vegan tortellini or ravioli in the freezer section of your natural foods store. Serve with fresh cornÂ on the side. Photos by Hannah Kaminsky. Continue Reading…
Made creamy with tofu or white beans, this ancient grainsÂ soup is filled with tasty leeks and mushrooms. Itâ€™s truly a bowl of comfort! If youâ€™d like to explore the various ancient grains on the market, you can make this with whole farro, spelt, or einkorn berries. Or go â€œnew schoolâ€ with ordinary pearl or pot barley. Whichever grain you use, youâ€™ll enjoy this nourishing soup on a chilly or rainy day. Photos by Evan Atlas. Continue Reading…
No matter the season, soup remains a staple dish in everyoneâ€™s home. Hearty vegan soups are a great meal option for vegans because they can be easily made with plant-based ingredients. Soups are a great way to cook vegetables and other hearty ingredients like lentils, beans, and even potatoes.
However, there are a number of non-vegan soup recipes that need to be updated with more plant-based substitutes. One of these classics is cream of chicken and wild rice. For vegans, a simple substitute is mushroom and wild rice. This soup is perfect for cozy nights or lunch on a chilly winter day. Continue Reading…
Red lentils cook quickly, so theyâ€™re a good choice when you want a hearty, filling soup in little time. Adding a couple of cups of pumpkin orÂ butternut squash puree adds to the orange-y goodness of this soup â€” and cauliflower and spinach contribute to its overall veggie-packed deliciousness. Serve this main-dish soup with a fresh flatbread and a simple salad. Photos by Evan Atlas.
Here’s a vegan take on the classic French onion soup, topped with crisp bread and melted nondairy cheese.Â Youâ€™ll cry a river while cutting the onions, but you and your family or guests will weep tears of joy while eating this heavenly soup. It’s also a good remedy for a cold â€” all those onions and garlic will do you good! This recipe skips the rather unnecessary step of baking the soup with the bread in it â€” as really, it’s only the bread and cheese that need to be baked. Adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas.
Here’s a simple soup of quick-cooking red lentils, embellished with tender greens. It’s a warming homemade soup you can have on the table in less than 45 minutes. Once you’ve done the onion-garlic sautÃ©, there’s very little additional work to do! Serve with fresh pita, croutons, or crispy pita chips that you can crumble right into the soup. The recipe yields a flavorful but mild soup; see notes on seasonings following the recipe if you’d like to kick it up a few notches.
Filling and flavorful, this becomes a meal in itself when served with a robust bread and a simple salad. Though the peas and herbs will lose their color, this keeps exceptionally well and develops flavor as it stands. For an extra special cool-weather meal, start making some Focaccia Bread just before making the soup. Adapted from Vegan Soups and Hearty Stews for All SeasonsÂ by Nava Atlas.
This hearty lentil soup features a slew of compatible ingredients, including potatoes, cauliflower, and spinach or arugula. It all melds together in a garlicky, mildly curried broth. Add a fresh flatbread and a simple salad for a satisfying meal. Continue Reading…
This satisfying soup features lentils, potatoes (and optional sweet potatoes) and greens, a trio of compatible ingredients in a mildly curried broth. This is a wonderful soup to come home to on a cold late fall or winter day, so make it on a quiet Sunday and enjoy it when you come home from work the next day. Itâ€™s also a good choice to pack in a Thermos, to take to work or school.
Serves: 6 to 8Â
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 to 6 cloves garlic, minced
- 1 cup raw brown or green lentils, rinsed
- 1 large celery stalk, diced
- 6 cups water
- 2 large potatoes, scrubbed and diced (or use 1 large potatoÂ and 1 medium-large sweet potato)
- 15- to 16-ounce can diced tomatoes, undrainedÂ (try fire-roasted for extra flavor)
- 2 to 3 teaspoons good-quality curry powder, or more, to taste
- 1 tablespoon salt-free seasoning blend (like Frontier or Mrs. Dash)
- 6 to 8 ounces leafy greens, washed, stemmed, and choppedÂ (useÂ chard, kale, collard greens, spinach, or arugula â€” orÂ a combinationÂ of whatever you have on hand)
- 1/4 cup chopped fresh cilantro, optional
- Juice of 1/2 lemon
- Salt and freshly ground pepper to taste
Heat the oil in a soup pot. Add the onion and sautÃ© over medium-low heat until translucent. Add the garlic and continue to sautÃ© until both are golden.
Add the lentils, celery, garlic, and water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
Add the potatoes, tomatoes, and curry powder, and seasoning blend, and simmer gently until the potatoes and lentils are tender, about 20 to 30 minutes longer.
Stir in the greens, cilantro, and lemon juice. Adjust the consistency with more water as needed, then season with salt and pepper. Simmer over very low heat for another 5 minutes. Serve at once or if time allows, let stand off the heat for an hour or so, then heat through before serving.
Meals based on low-fat, inexpensive ingredients like this nourishing tomato, lentil, and barley soup are always welcome. Serve this main-dish soup with fresh bread or cornbread and a colorful green salad to complete an easy meal. Leftovers of this soup are great to take to work or school in a container; and it freezes well, too. Photos by Laurie Fahrner, who writes the blog Mehitable Days. Recipe adapted from Vegan Soups and Hearty Stews for All Seasons.Â
Once youâ€™ve got the squash baked, this autumnal butternut squash soup comes together quickly. The mellow flavors of coconut milk, kale, and red onions synergize delectably with the squash, and look gorgeous together as well. It’s a fantastic first course for a vegan Thanksgiving dinner, but it need not wait for a special occasion to enjoy it. Adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Susan Voisin. Continue Reading…