#veggie loaded easy vegan ramen soup

[veganfoodblog]

VEGGIE-LOADED EASY VEGAN RAMEN SOUP

[easytobevegan]

Budget Vegan Meals

- Instant Ramen: Nissin Top Ramen Soy Sauce and Chili flavors are vegan-friendly, and they typically cost less than $0.50 per pack (depending on location). Add some vegetables, such as carrots, corn and broccoli, to make it somewhat less unhealthy. 

- Peanut Butter and Jelly Sandwich: Peanut butter and jelly both last a long time and, if you forgo the organic and natural varieties, are very affordable to the broke college student (ayyyy). Also, get whole wheat bread. Please. I beg you. It stays fresh forever and is the healthiest option. 

- Fajitas: Get a seasoning packet, load up on cheap veggies (onions, green peppers, corn, etc.), buy a couple cans of black beans and some wraps, and boom! You’ve got your next 6-8 meals. 

- Baked Potato: Buy potatoes in bulk and you’ve got food for days. If you don’t have access to an oven, potatoes taste perfectly fine microwaved. Douse that bad boy in some hot sauce, sriracha, or barbecue sauce for some added flavor. If you’re willing to splurge a little, sautéed spinach and/or kale with garlic and red pepper flakes make an excellent and healthy topping.  

- Pancakes: Super easy and delicious. All you need is some flour, baking powder, salt, sugar, non-dairy milk (soy is usually cheapest), water, and vegetable oil. Top your pancakes with some fruit for added flavor (bananas and strawberries are always good options). 

- Spaghetti: Noodles and jarred/canned sauce. Easy, simple, and cheap. If you have a little extra cash on hand, mix in some veggies (such as broccoli and spinach) for added nutrition. 

- Cereal: Name-brand cereal is going up in price these days, but generic brands are still relatively inexpensive. 

- Oatmeal: You can buy a canister for around $1 and it’ll last for a long time. Mix in some fruit, cinnamon, and sugar for some ~flavor~. Or you could do what I did when I ate oatmeal for the first time and had no idea what it tasted like: eat it plain. Or the second time: with black pepper. Yum...

- Burritos: Beans, rice, lettuce, tomatoes, maybe a little hot sauce. You’re welcome. Don’t want to spend money on wraps? Burrito bowls, my friend! You can always add as many different vegetables as you want, but beans, rice, some kind of leafy green, and tomatoes should always be there. Always. 

- Soup: Whether you buy generic canned soup or make it yourself, soup is one of the budget-friendliest meals you can have. I cannot begin to tell you how much tomato soup with crackers I consumed my freshman year of college. It, uh...was a lot. 

- Salad: They don’t have to be expensive. Buy some greens, cucumber, tomato, shredded carrots, and onion. It’s simple. If you need salad dressing, a little balsamic vinegar and olive oil goes a long way. 

- Tacos: Whether you use crunchy shells or soft wraps is up to you. Either way, the end result will be just as delicious. Instead of beef, use black or refried beans. I recommend adding a splash of lime juice on top for some acidity. 

- Chili: Leave out the meat and double the beans! You could also chop up some mushrooms or crumble some tofu to throw in for a meaty texture, if you need it. Chili freezes well, so make a large batch and freeze what you can’t eat before it goes bad. 

- Fried Rice: Frozen vegetables are your friend here. Peas, corn, and carrots. Fresh mushrooms are also good. Add some tofu for protein! 

[the-vegan-elves]

hi! I'm hoping you or your followers can help me out a little? I've been vegan a long time now but I am still trying to figure out a few fast, easy, cheaper recipes for when the Depression hits and making a regular meal feels Impossible. I mean like, microwavable 5 or less ingredient meals that are nevertheless not Horrible for You. Help? I eat oatmeal too often lol, and soy dogs. Advice for cheap staples to keep around would be loved as well! Too often I'm like, welp I've got tvp and corn meal!

Followers, please help this anon! Reblog or comment with some good suggestions for fast, easy and cheap vegan recipes/meals. <3

Here are a few ideas off the top of my head:

Pasta and tomato sauce

Grilled cheese (I love Follow Your Heart brand)

Peanut butter and jelly sandwiches

Tofurky sandwiches

Cucumber sandwiches (with vegan butter or cream cheese)

Pancakes

Salad wraps

Tofu and veggie stir-fry

Instant soups or vegan cup ramen

Gardein brand meals (beefless tips, porkless bites, cutlets, etc. They have so many cheap frozen proteins!)

Morning Star vegan corn dogs (delicious)

Burritos/tacos/nachos

Cereal with plant-based milk

Boca chicken burgers

Easy sides and snacks:

Baked potatoes

Instant mashed potatoes

Steamed greens

Rice

Granola bars

Bagels with vegan margarine/butter/cream cheese

Chips and salsa, guacamole or bean dip

Hummus with chips or flatbreads

French fries (I love making loaded fries)

Steamed veggies (frozen or canned)

Fruit salad (frozen or canned)

[hellofashionist]

Tasty Food Recipes That You Can Cook Within Ten Mins

you recognize the information: preparing meals at home is ideal for your health and your wallet. But permit’s face it — you have other priorities taking up space for your time table and minimal unfastened time, so spending hours or maybe minutes within the kitchen isn’t always on the top of your to-do list. So many matters can crowd out meal prep (think: lengthy hours at work, vast others, preserving in touch with circle of relatives, perhaps even a exercising here and there).

24 healthful and portable mason jar food

but before giving in to endless seamless clicking, turning into a ordinary at the chinese language place near the office, or residing off frozen meals, recognize that in the time it takes to look at your favored cat videos on youtube, you could make a nutritious home-cooked meal. Most of these recipes are smooth and healthful — and equipped in 10 minutes, tops. For each meal of the day, along with make-and-take breakfasts and lunches, that is fast food that fitness experts could approve of. Reader survey please take a brief 1-minute survey your answers will assist us enhance our enjoy. You're the satisfactory! Breakfast

1. Peach cobbler oatmeal picture: spoonful of taste neglect flavored oatmeal packets and move au naturel with this oatmeal that’s reminiscent of a cobbler. With sparkling peaches, chopped pecans or your nut of desire, and cinnamon, it's going to fulfill your sweet enamel so nicely that you could find yourself making it for dessert. 2. Easy poached egg and avocado toast

avocado toast is all of the rage, however adding a poached egg takes it to a new level and completes the trifecta of nutrients: protein, fats, and carbs. Parmesan cheese and sparkling herbs sprinkled on pinnacle make it appearance and taste fancy. 3. Oatmeal blueberry yogurt pancakes image: formidable kitchen a stack of selfmade flapjacks doesn’t take that lengthy to make. These are high-protein and free of gluten, however they still flavor incredible and fluffy, way to bananas, oats, vanilla, and of course blueberries. Four. Cheddar-garlic grits with fried eggs

a southern classic, tacky grits don’t need to be a complete fat and calorie bomb. Cook dinner them in water rather than milk and leave out the butter. However keep the cheddar: the 2 tablespoons in keeping with serving here maintains the dish gooey and rich and affords almost 10 percent of your day by day calcium. Then upload eggs for staying electricity, chopped chives for their slightly oniony flavor, and garlic, which makes the whole lot flavor higher. 5. Hot quinoa cereal picture: marin mama chefs terrifi as it's miles, quinoa takes some time to prepare dinner. Even as a few humans have stated it can be nuked, that takes extra than 10 mins in most microwaves. But quinoa flakes, which can be similar to oats however are a complete protein, can be equipped in a flash. Cook them in your selected milk with dried berries, after which top away with nuts, nut butter, seeds, and fresh fruit.

6. Scrambled tofu whilst properly prepared, tofu is something however blah — and this model gives as a great deal protein as a scrambled egg. Toss the vegan staple with tacky nutritional yeast, turmeric, cumin, and paprika (buy smoked for even greater taste). Even egg enthusiasts will enjoy it. 7. Pumpkin pie oatmeal photograph: two healthful kitchens this healthful, autumn-stimulated oatmeal gets its pie-like taste from pumpkin puree, pumpkin pie spice, cinnamon, and vanilla. A sprinkling of dried cranberries provides natural sweetness. Eight. Open-confronted sandwiches with ricotta, arugula, and fried egg photo: john autry

a breakfast sandwich may be a lot more than a smashed viscount st. Albans, egg, and cheese eaten in the back of the wheel. Yes, this one requires a fork and knife, however it’s really worth it. Toasted bread is topped with spicy arugula, an excellent source of vitamin ok, which allows your blood clot. Then add an egg, salty ricotta — it has greater protein than cottage cheese — parmesan, and thyme. It’s a sandwich like no different. Nine. Omelet in a mug photograph: scattered mind of a cunning mother toss your favored breakfast meat (or pass it if you’re vegetarian), salsa, eggs, and cheese in a mug and zap it for 1 minute. Stir, and then prepare dinner for some other 30 to forty five seconds. Season to flavor and pinnacle with greater cheese. Breakfast has by no means been less complicated to make — or to clean up. Lunch

10. Butternut squash ramen bowl with rice noodles, tofu, and clean pea shoots photograph: in pursuit of more a scrumptious dinner for one, this noodle bowl has all the flavors of your fave brief-prepare dinner noodle cups however none of the icky components. Rice noodles offer the majority of this vegetarian-pleasant bowl, which makes use of boxed butternut squash soup as a base for instant cooking. Pea shoots taste like, properly, peas, and are rich in vitamins a and c and folic acid. If you can’t find them, you could use spinach. Eleven. Mediterranean panzanella photograph: the noshery

rather than top a salad with bagged croutons, whip up this tuscan version with toasted pita bread. There’s the usual right-alone-however-higher-together suspects predicted in something called “mediterranean”: tomatoes, cucumbers, feta, and olives. The olives are key since the fat in them assist your body absorb the vitamins inside the greens.

12. Crunchy asian ramen noodle salad picture: gimme some oven this colorful, crunchy salad is simply what the health practitioner ordered when leafy-veggies-based sorts are dull you. Crunchy coleslaw blend and dried ramen noodles (swap in crunchy rice noodles for a less-processed option) are tossed with avocado for wholesome fat, edamame for protein, and mango for imaginative and prescient-protecting beta-carotene. Thirteen. Brief and clean hen burrito

leftover hen finds a new domestic in this short burrito. Blend it with avocado and cheese earlier than wrapping it up in a tortilla and cooking it. We’d take it one step in addition and upload a few peppers, onions, and perhaps a few vegetables to the filling. Bonus: make some immediately and freeze the extras for a fair quicker lunch subsequent time.

14. Salmon and herbed bean salad photo: grocery store healthful uninterested in tuna salad? Strive canned salmon combined with creamy cannellini beans, greens, and sparkling herbs for a remarkable smooth meal that’s as scrumptious on its personal as it's far in a pita or with whole-grain crackers

15. Creamy buffalo fowl and black bean quesadillas if you usually reach for the wings on sport day, this is the lunch quesadilla for you. It’s spicy, creamy, and loaded with flavor. Black beans bump up the fiber and protein, and inexperienced onions upload a touch more zing. Experience loose to cut back on the bitter cream or use greek yogurt instead. 16. Tomato salad–crammed avocados image: taste of home

not only desirable for guacamole, moist desserts, and rich smoothies, avocados are designed to be filled! Dispose of the pit and fill the center with a mixture of tomato, feta, onion, and herbs for a filling meal that’s quite sufficient to serve at a brunch. After all, not every breakfast-meets-lunch recipe must take hours to put together.

17. Caprese quesadilla italian and mexican favorites crew up for a mashup that’s better than something blended with the aid of a dj. The how-to is quite apparent: fill a tortilla with tomatoes, mozzarella, and basil; cook until the cheese is melted; and drizzle with balsamic glaze for a taste-packed final touch. 18. Herb and onion frittata at the same time as this recipe uses liquid eggs, you can alternative  complete eggs for the reason that ldl cholesterol and fats inside the real factor are not anything to worry approximately. Upload anything herbs — clean or dried — enchantment to you, due to the fact all of them have distinct flavors and fitness blessings. Like pizza and mashed potatoes, frittata tastes simply as properly bloodless as it does warm, so cross in advance and double the recipe and devour the alternative half of for breakfast tomorrow.

19. Turkey-provolone wrap with avocado mayo this isn’t just every other turkey sandwich. Smear mayo and coronary heart-wholesome avocado on a tortilla and roll it up with lettuce, provolone, and tomato. This recipe is gentle, creamy, and crunchy, but view it as a starting vicinity and play with other fillings. Dinner

20. Zucchini pasta with vegan cashew-basil pesto photograph: the fitchen the addition of cashews — a good source of bone-building phosphorus, strength-generating magnesium, and other minerals — makes pesto distinctly creamy. Make the sauce in a meals processor, spiralize zucchini (or use a vegetable peeler), and integrate the two. Then dig in! 21. Veggie fried rice image: pinch of yum fried rice is a dream for chefs pressed for time, and this model is not any exception. Leftover brown rice works high-quality for this, however in case you’re in a pinch, microwaveable rice stands in nicely. Peas, eggs, and corn get tossed with salty soy sauce and rice vinegar. Mix in any of your different preferred greens, too. You surely can’t cross wrong.

22. Highly spiced cilantro shrimp with honey-lime dipping sauce image: love grows wild because it chefs so quick, shrimp is the right protein for busy evenings. Season it with paprika, cumin, cayenne, and cinnamon (yes, cinnamon — it provides warmth) for max flavor, and sauté it in butter for just minutes. Toss with sparkling lime juice and a selfmade honey-lime dipping sauce that tempers the heat of the shrimp.

23. Oven-baked tostadas image: yellow bliss avenue crunchy oven-baked corn tortillas famous person in this meal. After they’re golden and crispy, pinnacle them with refried beans or any simple beans, lettuce, tomatoes, sour cream, cheese, and avocado. That is one recipe to have fun with and spot what mixtures you can create. 24. Broccoli and parmesan soup

with five ingredients and 10 minutes, dinner is prepared. Cooking the broccoli with a parmesan rind infuses cheesy flavor into every spoonful, and a hint of soy adds umami — that savory taste that you may’t pretty describe but taste pointers of (in a terrific manner). This pureed soup packs nutrients a, b-6, and c, plus phytochemicals that can fend off cancer. 25. Pan-roasted salmon with arugula and avocado salad

picture: serious eats a complete seafood dinner in 10 mins? Oh, sure. While the salmon sears on the stove, toss arugula with a lemon–olive oil french dressing, cubed avocado, and parmesan. Once the fish is achieved, plate it on pinnacle of the salad. Your coronary heart will thank you, for the reason that two servings of fatty fish weekly may additionally decrease the hazard of cardiovascular ailment. 26. Brief and smooth black beans and rice image: the perfect pantry

there’s a reason rice and beans is this kind of popular dish: it’s cheaper and clean. But it could additionally be uninteresting. Not so with this flavorful take. Conventional latin flavorings like sofrito, cumin, and chili powder are introduced to cooked rice. Toss in inexperienced chile peppers for heat and black beans for protein and you've a complete meal right away. 27. Low-carb chili picture: i breathe i’m hungry whilst you want chili and you need it now, pull this recipe out. Using your preferred keep-sold salsa speeds matters up, and there’s no longer even any dicing or slicing worried. Use ground lean red meat or turkey, and pinnacle together with your favorite fixings like sour cream, corn, avocado, or clean-squeezed lime juice.

28. Bbq chook pizza neglect frozen pizza or delivery: this pie is ready even faster! Use a whole-wheat pita because the crust, and pinnacle it with fish fry sauce, red onion, mozzarella, and precooked hen — leftover or rotisserie from the store works nicely. Microwave until the cheese is flawlessly melted, and then go beforehand — consume everything! 29. Lean and green tofu stir-fry photograph: consuming fowl food

stir-fries are ideal when you need a healthful meal speedy. Plus, they’re an smooth manner to % in greens. This recipe consists of onions, mushrooms, tomatoes, and a couple of cups of spinach in step with serving — that alone offers approximately a third of the daily advice of diet a, plus loads of vitamin k and some potassium, vitamins that are critical for the fitness of your eyes, bones, and coronary heart.

[iolandamartins]

Cooking is always a way for me to try to focus, to calm down and find some measure of comfort when I'm not feeling my best. Today I also wanted to clear some space in my fridge and freezer, So I decided to make a batch of #vegetable pho broth. Super simple in that all I had to do is add lightly toasted veggies and spices and let it cook for at least 8 hours. The broth base is #vegan friendly, super loaded with tons of veggies and delicious #umami. It can be frozen to make other soups. For #dinner, I just added some chicken, shiitake mushrooms and rice ramen noodles. Not exactly a traditional pho, but easy and heart warming nonetheless. (at Riverdale Park) https://www.instagram.com/p/CXrupHIMQhH/?utm_medium=tumblr

[consulting-celiac-in-the-tardis]

19 Easy Gluten Free Dinner Recipes for Back to School

New blog post! Whether you're ready for it or not, back to school 2017 is here. Some may have a few weeks until back to school season is in full swing. Meanwhile, I've been in teacher training for two weeks already - and I officially start grad school (and teaching!) in less than a week. Either way, having delicious and easy dinner recipes on-hand is more important than ever.

So, of course, your favorite college celiac decided to round up some of the best back to school gluten free dinner recipes around the blogosphere! Whether you eat paleo or vegan, are craving comfort food or healthy dinners, this list of nineteen gluten free dinner recipes has something for you. Going back to school has never tasted so good!

1. Quinoa and Black Bean Tacos (Vegan, Grain Free Option) - Raia's Recipes

Who says that going back to school means the end of Taco Tuesday? These tacos are as easy to make as they are to eat!

2. Chicken Cordon Bleu Casserole - Wholesome Yum

Nothing says "easy dinner recipe" like a casserole! If you have leftover shredded chicken on hand, this 30-minute dinner recipe is your perfect match.

3. Loaded Potato Wedge Nachos (Paleo and Vegan options) - Casey the College Celiac

Sometimes, after a busy day of work and class, comfort food is a must. Why not give nachos a healthier spin by loading baked potato wedges (Yukon potatoes bake especially quickly!) with toppings like roasted veggies, beans, cheese and salsa?

4. Gluten Free Tamale Pie - There Is Life After Wheat

Craving tamales but don't have the time - or energy - to make them? Then dive into this delicious, gluten free twist on the classic tamale.

5. One-Pot Vegan Mac & Cheese - Strength and Sunshine

If you're craving comfort food during the stressful start of a new school year, what could be better than this gooey mac and cheese recipe?!?

6. Mexican Sloppy Jose Sandwiches - The Heritage Cook

Turn Sloppy Jo night into a flavor fiesta with this Mexican twist on an old favorite.

7. Instant Pot Potato Leek Soup (Vegan) - Vegetarian Mamma

This might be one of the easiest soup recipes on the blogsophere, but that doesn't mean it's short on flavor! If you don't have an instant pot, don't worry. You can also whip up this gluten free soup on the stovetop!

8. Lipsmackin' Pesto Zoodles Stir fry (Paleo, Vegan Option) - Casey the College Celiac

You've seen this gluten free recipe in a lot of my round ups - but that's only because this paleo lunch is a winner for nearly every occasion. Chop your veggies and cook your choice of protein ahead of time for an even quicker back to school dinner.

9. Crock Pot Teriyaki Chicken - What the Fork Food Blog

When your schedule is really tight, the slow cooker is the ultimate secret weapon. Throw your chicken in the crock pot that afternoon and be ready to devour this delicious gluten free dinner that night.

10. Easy Homemade Grain-Free Mini Pizzas (Paleo) - Raia's Recipes

This paleo pizza crust recipe only needs four ingredients, which means there's no good reason to not throw a gluten free pizza party on a school night!

11. Gluten Free Ramen - Fearless Dining

Do I really need to say anything more? Ramen might as well be the edible representative of easy dinners!

12. Savory Arroz Con Pollo - My Gluten Free Miami

Fun fact: the secret ingredient in this dinner recipe is gluten free beer. If you're looking for an extra quick back to school dinner recipe, you can also freeze this arroz con pollo in individual servings and defrost as needed!

13. 5 Minute Crunchy Greens Quesadilla (Vegan) - Casey the College Celiac

Nothing says back to school like a healthy dinner that can be whipped up in five minutes and stuffed with any ingredients you have on hand!

14. Creamy Corn Soup (Vegan) - Vegetarian Mamma

This soup is easy to make and even easier to eat. Maybe this gluten free recipe is exactly what you need to become a veggie-lover.

15. Easy Homemade Beef Stroganoff - The Heritage Cook

If you're craving something creamy, cozy and comforting, look no further than this gluten free stroganoff recipe.

16. Pesto Chicken Bake with Cauliflower (Low Carb) - Wholesome Yum

Short on time and ingredients? This gluten free dinner recipe only needs ten minutes of prep and six ingredients. Its flavors, though, are anything but simple!

17. Quinoa Chili (Vegan) - There Is Life After Wheat

Everyone needs a good chili recipe in their life, and this one might be exactly the kind of comforting gluten free dinner you need. Plus, it can be made on the stovetop or in the slow cooker!

18. Gluten Free Quick and Easy Mexican Lasagna - Fearless Dining

Lasagna just got an enchilada-inspired upgrade.

19. The Ultimate Gluten Free and Vegan Snack Plate Dinner - Casey the College Celiac

Need a way to make leftovers exciting? Combine them with avocado and roasted veggies for a deliciously customizable snack plate dinner!

When back to school season comes around, it can be challenging to adjust to a newly busy schedule. Even when you're short on time, though, you can still enjoy delicious and healthy food! The next time you want to try another quick, scrumptious recipe, pull up this page and see what gluten free dinner recipe catches your eye.

Like this roundup? Tweet me some love by clicking here: "Fuel up for #backtoschool with these 19 #glutenfree (& some #vegan and #paleo) #dinner recipes! via @collegeceliackc http://bit.ly/2vvOcfX"

Maybe going back to school is the motivation you need to get back to experimenting in the kitchen! What's your favorite easy, weeknight dinner recipe? Which recipe on this list has your drooling the most? Tell me in the comments! via Blogger http://ift.tt/2vEasTn

[vegancookbooks0]

20+ Delicious Vegan Lunch Recipes

Say goodbye to boring lunches! This collection of over 20 vegan lunch recipes includes everything from sandwiches to salads to meal-worthy soups and stews. Every dish can be made in minutes or easily packed up!

I’ll admit I’m not generally the most creative person when it comes to lunch planning. Even though I have a massive collection of recipes at my fingertips and work from home where I have access to a kitchen, I tend to get stuck in a rut, eating the same old salad day after day.

So I’m putting this list together as much for me as for you guys. Lunch doesn’t have to be boring!

Tips for Winning at Lunch

I’ve been collecting a few tricks to make lunch better as of late, without making it into a big project that takes up half my day.

Meal-Prep

If you’re anything like me, you usually spend Sunday afternoons getting ready for the week ahead. Add meal-prep to your weekend to-do list! Many of the lunches on this list can be made in big batches and portioned out for the week.

Get Freezer-Friendly

One of the most common questions I get on just about every recipe on this site is whether it freezes well. I’ll let you in on a secret: most foods do! With a few pretty obvious exceptions (don’t go freezing a green salad, for example), almost anything you cook for dinner can be frozen for later, as long as you seal it up tightly.

How long any dish will stay tasty in the freezer is going to vary, but most things are good for at least 3 months.

Switch It Up

To keep things from getting monotonous I’ll often prepare one recipe that I can use in multiple types of dishes. For example, I’ll prepare some baked tofu that can be stuffed in a sandwich, wrap, or used to top a salad. Or I’ll make a big pot of vegan chili that can be eaten on its own, stuffed into a potato, or served over a Field Roast Frankfurter.

Vegan Lunch Recipes

And with those tips in mind, I’ve collected a few of my favorite vegan lunch recipes. Try a few of them this week!

Sandwiches & Wraps

Vegan Tuna Salad

Heart of palm and smashed chickpeas give this tuna-free salad it’s amazing texture, but the real magic is in the seafoody flavor that comes from the inclusion of dulse flakes!

Lentil Shawarma Pitas

The spice-packed lentil filling is the star of this dish! To switch things up, try deconstructing this recipe and serving it as bowls instead of sandwiches.

Ginger Sesame Tempeh Lettuce Wraps

The tempeh filling for these wraps cooks up in minutes, making these a great lunch to cook fresh if you’ve got access to a kitchen. But no worries if you don’t! Just pack the filling and lettuce leaves up separately, then assemble the wraps when you’re ready to eat!

Vegan Pinwheels

Tortillas are covered with chickpea spread and veggies, rolled up and sliced into rounds to make these perfectly packable vegan pinwheels that are as fun to eat as they are delicious! Recipe from Delightful Adventures.

Vegan Chicken Salad

This isn’t the chicken salad you grew up eating — it’s better! Dill and almonds give supply amazing texture and flavor, while seitan packs in the protein and gives you a salad you’d never know was vegan if you hadn’t made it yourself!

Eggplant Muffaletta

The cool thing about the muffaletta sandwich is that it gets better as it sits, as the bread sucks up the flavors of the fillings! This hearty sandwich will give you at least four, or as many as six(!) very satisfying vegan lunches.

Quick & Easy White Bean Salad

This healthy salad from Veggie Inspired whips up in mere minutes and can be used in so many ways — stuffed in a sandwich, scooped on a salad, or rolled up in a wrap!

Curried Tofu Salad Wraps

Of all the vegan lunch recipes on this site, these wraps are probably the one that I make the most. They’re so simple, easy to throw together, pack up like a dream, and are totally delicious.

Salads & Bowls

Vegan Cobb Salad

Think salad for lunch means you’ll be hungry all afternoon? Think again! This vegan spin on the classic Cobb salad loaded with hearty toppings like chickpeas, avocado, coconut bacon, and “eggy” tofu.

Chopped Asian Salad with Chickpeas

Crispy veggies and hearty chickpeas are smothered in creamy peanut sauce to make these flavor-packed salads that are perfect for meal-prep. Recipe from She Likes Food.

Spicy Kimchi Noodle Salad

This easy noodle salad from My Goodness Kitchen is a kimchi lovers dream come true. It can easily be prepped in advance or made just before serving — it only takes about 10 minutes!

Vegan Poke Bowls

These Hawaiian-inspired bowls feature sesame ginger tofu in place of the raw fish you’d normally find in poke bowls. Team that tofu up with avocado, mango, and macadamia nuts, and you’ve got one irresistible vegan lunch that you’ll be craving all morning long.

Veggie Burger in a Bowl

Ever tried packing a veggie burger for lunch? It can get kind of messy. The solution: turn that burger into a bowl with this recipe from Hey Nutrition Lady!

Vietnamese Rice Noodle Salad

Does the mere idea of salad for lunch make your stomach growl? You need to try a noodle salad! This one is packed with flavor, topped with hoisin glazed tofu, and totally scrumptious.

Lemon Dill Quinoa Chickpea Salad

This refreshing salad from Kitchen Treaty comes together in minutes and keeps in the fridge for days. It’s the perfect vegan lunch for those days when you’ve got little time for meal-preparation!

Soups & Stews

Vegan Chicken Noodle Soup

Chicken noodle soup was my favorite lunch as a kid, and this vegan version featuring savory baked tofu is even better than the stuff I grew up eating! Try packing the noodles and tofu separate from the soup, and then mix everything up just before serving.

10-Minute Coconut Yogurt & Chickpea Curry

Is there anything more comforting than a big bowl of curry for lunch? Well good news! This one can be ready to eat in mere minutes! Recipe from Strength & Sunshine.

Mason Jar Miso Soup

Piping hot miso soup…in portable form! Do all the prep work and assemble these jars in advance, then just add hot water when you’re ready for lunch. Recipe from SunnysideHanne.

Ethiopian Red Lentil Stew

This stew packs up great, and gets even better over time, with the lentils soaking up every bit of broth and spice!

Healthy Ramen with Sesame and Fresh Vegetables

Forget all about those super-processed (and not very tasty) ramen packets from the supermarket! This hearty ramen from Go Dairy Free is packed with the good stuff — like fresh veggies, slurpable noodles, and a touch of sesame flavor.

Tempeh Chili

We all know that chili packs up great and makes a delicious lunch. For just about the most satisfying, hearty vegan chili that will not leave you searching for a snack in the afternoon, make it with protein-packed tempeh!

Other Vegan Lunch Recipes

Sweet Potato Sushi

Vegan sushi often makes a great packable lunch…in theory. In reality you might get stuck with rolls full of brown avocado and soggy veggies. Sweet potato sushi filling, on the other hand, holds up great in a lunch pail and will definitely spark the interest of your lunch buddies.

Vegan Potato Leek Quiche

I love cooking up one of these for breakfast on the weekend, and then saving the extra slices for weekday lunches!

Pineapple Fried Rice

Got some leftover rice from last night’s dinner? Repurpose it by making fried rice!

Want some more vegan lunch inspiration? Check out my Vegan Lunch Recipes board on Pinterest!

Like this post? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

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[easyveganbreakfasts]

20+ Delicious Vegan Lunch Recipes

Say goodbye to boring lunches! This collection of over 20 vegan lunch recipes includes everything from sandwiches to salads to meal-worthy soups and stews. Every dish can be made in minutes or easily packed up!

I’ll admit I’m not generally the most creative person when it comes to lunch planning. Even though I have a massive collection of recipes at my fingertips and work from home where I have access to a kitchen, I tend to get stuck in a rut, eating the same old salad day after day.

So I’m putting this list together as much for me as for you guys. Lunch doesn’t have to be boring!

Tips for Winning at Lunch

I’ve been collecting a few tricks to make lunch better as of late, without making it into a big project that takes up half my day.

Meal-Prep

If you’re anything like me, you usually spend Sunday afternoons getting ready for the week ahead. Add meal-prep to your weekend to-do list! Many of the lunches on this list can be made in big batches and portioned out for the week.

Get Freezer-Friendly

One of the most common questions I get on just about every recipe on this site is whether it freezes well. I’ll let you in on a secret: most foods do! With a few pretty obvious exceptions (don’t go freezing a green salad, for example), almost anything you cook for dinner can be frozen for later, as long as you seal it up tightly.

How long any dish will stay tasty in the freezer is going to vary, but most things are good for at least 3 months.

Switch It Up

To keep things from getting monotonous I’ll often prepare one recipe that I can use in multiple types of dishes. For example, I’ll prepare some baked tofu that can be stuffed in a sandwich, wrap, or used to top a salad. Or I’ll make a big pot of vegan chili that can be eaten on its own, stuffed into a potato, or served over a Field Roast Frankfurter.

Vegan Lunch Recipes

And with those tips in mind, I’ve collected a few of my favorite vegan lunch recipes. Try a few of them this week!

Sandwiches & Wraps

Vegan Tuna Salad

Heart of palm and smashed chickpeas give this tuna-free salad it’s amazing texture, but the real magic is in the seafoody flavor that comes from the inclusion of dulse flakes!

Lentil Shawarma Pitas

The spice-packed lentil filling is the star of this dish! To switch things up, try deconstructing this recipe and serving it as bowls instead of sandwiches.

Ginger Sesame Tempeh Lettuce Wraps

The tempeh filling for these wraps cooks up in minutes, making these a great lunch to cook fresh if you’ve got access to a kitchen. But no worries if you don’t! Just pack the filling and lettuce leaves up separately, then assemble the wraps when you’re ready to eat!

Vegan Pinwheels

Tortillas are covered with chickpea spread and veggies, rolled up and sliced into rounds to make these perfectly packable vegan pinwheels that are as fun to eat as they are delicious! Recipe from Delightful Adventures.

Vegan Chicken Salad

This isn’t the chicken salad you grew up eating — it’s better! Dill and almonds give supply amazing texture and flavor, while seitan packs in the protein and gives you a salad you’d never know was vegan if you hadn’t made it yourself!

Eggplant Muffaletta

The cool thing about the muffaletta sandwich is that it gets better as it sits, as the bread sucks up the flavors of the fillings! This hearty sandwich will give you at least four, or as many as six(!) very satisfying vegan lunches.

Quick & Easy White Bean Salad

This healthy salad from Veggie Inspired whips up in mere minutes and can be used in so many ways — stuffed in a sandwich, scooped on a salad, or rolled up in a wrap!

Curried Tofu Salad Wraps

Of all the vegan lunch recipes on this site, these wraps are probably the one that I make the most. They’re so simple, easy to throw together, pack up like a dream, and are totally delicious.

Salads & Bowls

Vegan Cobb Salad

Think salad for lunch means you’ll be hungry all afternoon? Think again! This vegan spin on the classic Cobb salad loaded with hearty toppings like chickpeas, avocado, coconut bacon, and “eggy” tofu.

Chopped Asian Salad with Chickpeas

Crispy veggies and hearty chickpeas are smothered in creamy peanut sauce to make these flavor-packed salads that are perfect for meal-prep. Recipe from She Likes Food.

Spicy Kimchi Noodle Salad

This easy noodle salad from My Goodness Kitchen is a kimchi lovers dream come true. It can easily be prepped in advance or made just before serving — it only takes about 10 minutes!

Vegan Poke Bowls

These Hawaiian-inspired bowls feature sesame ginger tofu in place of the raw fish you’d normally find in poke bowls. Team that tofu up with avocado, mango, and macadamia nuts, and you’ve got one irresistible vegan lunch that you’ll be craving all morning long.

Veggie Burger in a Bowl

Ever tried packing a veggie burger for lunch? It can get kind of messy. The solution: turn that burger into a bowl with this recipe from Hey Nutrition Lady!

Vietnamese Rice Noodle Salad

Does the mere idea of salad for lunch make your stomach growl? You need to try a noodle salad! This one is packed with flavor, topped with hoisin glazed tofu, and totally scrumptious.

Lemon Dill Quinoa Chickpea Salad

This refreshing salad from Kitchen Treaty comes together in minutes and keeps in the fridge for days. It’s the perfect vegan lunch for those days when you’ve got little time for meal-preparation!

Soups & Stews

Vegan Chicken Noodle Soup

Chicken noodle soup was my favorite lunch as a kid, and this vegan version featuring savory baked tofu is even better than the stuff I grew up eating! Try packing the noodles and tofu separate from the soup, and then mix everything up just before serving.

10-Minute Coconut Yogurt & Chickpea Curry

Is there anything more comforting than a big bowl of curry for lunch? Well good news! This one can be ready to eat in mere minutes! Recipe from Strength & Sunshine.

Mason Jar Miso Soup

Piping hot miso soup…in portable form! Do all the prep work and assemble these jars in advance, then just add hot water when you’re ready for lunch. Recipe from SunnysideHanne.

Ethiopian Red Lentil Stew

This stew packs up great, and gets even better over time, with the lentils soaking up every bit of broth and spice!

Healthy Ramen with Sesame and Fresh Vegetables

Forget all about those super-processed (and not very tasty) ramen packets from the supermarket! This hearty ramen from Go Dairy Free is packed with the good stuff — like fresh veggies, slurpable noodles, and a touch of sesame flavor.

Tempeh Chili

We all know that chili packs up great and makes a delicious lunch. For just about the most satisfying, hearty vegan chili that will not leave you searching for a snack in the afternoon, make it with protein-packed tempeh!

Other Vegan Lunch Recipes

Sweet Potato Sushi

Vegan sushi often makes a great packable lunch…in theory. In reality you might get stuck with rolls full of brown avocado and soggy veggies. Sweet potato sushi filling, on the other hand, holds up great in a lunch pail and will definitely spark the interest of your lunch buddies.

Vegan Potato Leek Quiche

I love cooking up one of these for breakfast on the weekend, and then saving the extra slices for weekday lunches!

Pineapple Fried Rice

Got some leftover rice from last night’s dinner? Repurpose it by making fried rice!

Want some more vegan lunch inspiration? Check out my Vegan Lunch Recipes board on Pinterest!

Like this post? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

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[plants-rule]

Sea Vegetables

Sea Vegetables.  Yes, it’s a thing.  In Japanese cuisine, seaweed has been used for centuries. A sheet of kelp is simmered in water for a flavored broth called dashi.  Nori sheets are the thin, black sheets used for rolling sushi, onigiri and maki.  Seaweed is baked for “crackers” and sprinkled over salads and rice for added umami.

Because sea vegetables come from the salty ocean water, they naturally have a salty, briny flavor.  They are also loaded with healthy minerals like iodine, iron, and calcium.  Some studies even link seaweed with helping to eliminate toxins from the body.

From an environmental point, because these vegetables grown in the water, they are one of the most sustainable and eco-friendly plants.  They don’t deplete the soil of nutrients. Rather, they provide protection to fish and other ocean life.  They also help clean the water of harmful toxins.

What are the most Common Types of Sea Vegetables?

Kelp: This comes in sheets which are used in dashi.  However, you can use them in any broth for a boost of iodine and more intense flavor.

Nori: Thin Nori sheets are either toasted or untoasted. They can be used for wraps or Easy Raw Veggie Rainbow Veggie Nori Rolls

Spirulina: This “super food” boasts lots of protein and plant-based nutrition. However, it comes from algae so it can have a strong flavor.  Try it in a smoothie or St. Patrick’s Minty Sham-mock Spirulina Shake.

Wakame: These small, curly seaweed strands are also called hijiki seaweed. They’re the type used in this salad. They have a crunchy texture. Because of their briny flavor, they can be used in plant-based recipes to replace fish. For instance, add some to  10-Minute Roman Chickpea ‘Tu-No’ Salad or add to Oil-Free Vegan Caesar Dressing. It can replace the tuna or anchovies traditionally used in these dishes.

Where can I find Seaweed and Other Sea Vegetables?

You can often find them in the Asian section of your grocery store. If you live in an urban area, you may be able to visit an Asian market, which would have a huge selection. If these aren’t options, you can find them online.

Spicy Hijiki Seaweed Avocado Salad – Raw, Vegan, Plant-Based, Oil-Free, Gluten-Free, Easy Asian Recipe

Easy |  Servings: 4  |  Ready In: 10 minutes |  Yield: 5 cups

Hijiki Seaweed is a small, squiggly-shaped seaweed, reminiscent of the packaged Ramen noodles that have been used in cold Chinese noodle picnic salads. In this raw, soy-free, vegan recipe they add a subtle briny flavor along with that same noodle-salad crunch. Paired with sweet corn, creamy avocado, and a dash of cayenne, this simple, oil-free dish brings the flavor with minimal effort. If you like this, you’ll also love Easy Raw Veggie Rainbow Veggie Nori Rolls, Shiitake Mushroom Miso Soup with Black Beans and Spinach, and Smoky Broccoli Pecan Crunch Salad.

Ingredients

½ red onion, thinly sliced

2 tablespoons coconut aminos

1 ½ teaspoon cayenne pepper (or to taste)

½ cup (40g) Wakame Hijiki Seaweed

4 ears fresh corn, kernels cut from the cob

2 avocados, diced

How it’s Done

To make the Spicy Hijiki Seaweed Avocado Salad: In a medium bowl, combine the red onion, coconut aminos, and cayenne pepper. Allow to sit for at least 5 minutes, letting the onion marinate and soften slightly with the coconut aminos. While the onion sits, you can cut the corn and avocado.

After the onion has marinated for 5 minutes, add the remaining ingredients to the bowl. Stir well to thoroughly combine. Taste to adjust seasoning.

Serve immediately or refrigerate for up to 5 days. The longer this sits, the more the flavors will come together.

If you like this, you’ll also love Easy Raw Veggie Rainbow Veggie Nori Rolls, Shiitake Mushroom Miso Soup with Black Beans and Spinach, and Smoky Broccoli Pecan Crunch Salad.

[wprm-recipe-print id=”3934″]

Spicy Hijiki Seaweed Avocado Salad – Raw, Vegan, Plant-Based, Oil-Free, Gluten-Free, Easy Asian Recipe

Chef Katie’s Tips

Coconut Aminos? Coconut aminos are a raw, soy-free alternative to soy sauce or tamari. They are gluten-free and have the same salty, umami flavor of traditional soy sauce. If you’re not concerned about this recipe being raw or soy-free, you can use soy sauce or tamari.

Hijiki Wakame Seaweed is a healthy sea vegetable, with a slightly briney flavor.

Sliced red onion gets a quick marinade with coconut aminos and spicy cayenne pepper

Coconut aminos are a raw, soy-free alternative to soy sauce or tamari. They are gluten-free and have the same salty, umami flavor of traditional soy sauce

Fresh corn shines with naturally sweet flavor

Avocado, corn, and seaweed come together for the bulk of this raw vegan salad.

Nutrition Facts

Nutrition Facts Servings 4.0 Amount Per Serving calories 224 % Daily Value * Total Fat 12 g 18 % Saturated Fat 2 g 10 % Monounsaturated Fat 7 g Polyunsaturated Fat 2 g Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 88 mg 4 % Potassium 652 mg 19 % Total Carbohydrate 29 g 10 % Dietary Fiber 12 g 48 % Sugars 8 g Protein 6 g 12 % Vitamin A 9 % Vitamin C 24 % Calcium 21 % Iron 31 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Shopping and Gear List

Welpac Hijiki Dried Seaweed

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Coconut Secret Coconut Aminos – 8 fl oz 

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Simply Organic Cayenne Pepper Certified Organic

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Spicy Hijiki Seaweed Avocado Salad Sea Vegetables Sea Vegetables.  Yes, it's a thing.  In Japanese cuisine, seaweed has been used for centuries.

[liquoronion0-blog]

25 Meatless Monday Recipes

Do you do Meatless Monday? Here are 25 Meatless Monday recipes that will inspire your kitchen, including both vegetarian dinners and vegan dishes!

Do you observe Meatless Monday? It’s a movement to once a week, eat all vegetarian and vegan recipes! In our own life, Alex and I take it a step further and do mostly meatless recipes during the week, and then splurge on the weekends. Though A Couple Cooks is a vegan and vegetarian food blog, it sometimes surprises people to know we’re not 100% vegetarian! (We call it flexitarian.) Whatever the case, Alex and I started eating more vegetables for two reasons: it’s improves our physical health, and the health of the planet. Keep reading for our favorite Meatless Monday recipes, a bit more about Meatless Monday, and a podcast episode that explains how eating less meat helps the planet.

What is Meatless Monday?

First of all, what’s Meatless Monday? Meatless Monday is a global movement with a simple message: one day a week, cut the meat. It was launched in 2003 as a non-profit initiative of The Monday Campaigns, working with the Center for a Livable Future (CLF) at the Johns Hopkins Bloomberg School of Public Health. The goal is to reduce meat consumption by 15% for our personal health and the health of the planet. Now entering its second decade, Meatless Monday is embraced in over 40 countries and in over 20 languages! How cool is that?

Why eat less meat?

There are lots of reasons to eat less meat. The two most important for us: eating lots of vegetables is good for our health. And it’s also good for the health of the planet. Why is it better for the Earth to eat less meat? In short: eating meat takes up a lot of resources. And growing plants uses less resources than growing meat. It’s a complicated topic, so we brought in an expert to help!

In our Small Bites podcast episode called Eating to Save the World, Eliza Barclay, Science and Health Editor at Vox.com, to breaks it down for us! She shared how what we eat affects the planet. We also talked about practical takeaways to help our world by eating more plant based meals: like all these Meatless Monday recipes! Listen below.

And now…our top 25 Meatless Monday recipes!

These loaded quinoa tacos are a delicious vegetarian taco recipe, featuring a taco spiced quinoa taco filling, bell pepper slaw, spicy sour cream, and feta cheese! And they take only 30 minutes to make, putting them at the top of our list of Meatless Monday recipes.

This one’s the best veggie stir fry out there! This teriyaki vegetable stir fry is a favorite tasty and easy vegetarian recipe. The homemade teriyaki sauce is so easy to make: it takes just 4 ingredients and 5 minutes. The teriyaki also has no refined sugar, instead relying on maple syrup! This Meatless Monday recipe is so delicious, it’s become a serious go to in our house.

This white bean shakshuka recipe is a delicious vegetarian brunch or dinner recipe! The eggs are cooked in a savory tomato sauce, along with peppers, onions and white beans. Shakshuka recipes are having their moment, and this one’s one of the best.

This low carb burrito bowl with cauliflower rice is a delicious way to eat more vegetables! It’s Whole 30 vegetarian and customizable for all diets. And can we say chorizo eggs? The way we’ve cooked the eggs here has gotten rave reviews from readers. One reader even made the chorizo eggs to go on a breakfast sandwich too: this genius move makes for two Meatless Monday recipes in one!

This vegetarian sweet potato chili recipe is all star and a family favorite! It’s a delicious healthy dinner recipe where you won’t miss the meat.

Can’t decide between Italian and Mexican food? Have we got the perfect Meatless Monday recipe for you! This delicious Mexican pizza recipe features creamy refried beans, spicy jalapeño, and sweet corn. Make the dough in advance or use storebought dough for weeknight ease.

These sweet potato black bean enchiladas are delicious, crowd pleasing and one of our fan favorite best vegetarian dinner recipes! They feature tomatillo salsa verde that makes them “green” enchiladas, and they’re filled with sweet potato, black beans, and Colby Jack cheese.

This simple calzone recipe features a homemade pizza dough and a spinach, mushroom, and two-cheese filling. Make the dough in advance or use storebought pizza dough to make this easier for a weeknight in your Meatless Monday recipes repertoire!

Remember that Mexican pizza? This vegetarian Mexican lasagna uses the same Mexican and Italian fusion, and is the ultimate healthy dinner recipe! Layered with lasagna noodles, corn, and black beans, it’s full of zesty flavor.

Looking for a hearty meal? This sweet potato and kale soup features black beans and is flavored with cumin and lime; it’s vegetarian, vegan and gluten free.

Packed with red beans and okra, this easy vegetarian gumbo recipe brings New Orleans to your kitchen. With a few swaps, this recipe can be made vegan too.

What’s more classic than a margherita pizza in your Meatless Monday recipes? This homemade margherita pizza recipe features a time saving no-cook sauce. Although this pizza uses few ingredients, it packs in big flavor. Make the pizza dough in advance or use storebought to make it a weeknight meal.

These flavorful quinoa burgers are easy to make and keep well in the fridge for several days. Top with hummus and avocado and dig in!

This creamy coconut curry soup is a “pantry soup” made of only pantry ingredients you might have on hand. It comes together in under 30 minutes and is a simple plant based meal.

Looking for a quick sandwich recipe that will knock your socks off? This Mediterranean veggie sandwich is fast to make and loaded with deliciousness.

This creamy spaghetti pasta marinara recipe uses whole milk Greek yogurt to make it extra rich and flavorful. Serve this sauce immediately or freeze for later! If you eat vegan, here’s our Vegan Pasta Marinara instead!

This coconut lentil curry has it all: it’s a fast and easy dinner idea that’s healthy and full of flavor. Perfect for weeknights and your arsenal of Meatless Monday recipes.

This loaded veggie quesadilla recipe is one the tastiest around—and it’s packed with veggies! It’s perfect for healthy dinner ideas for kids, and adults too.

This Italian pasta salad is full of zesty flavor, featuring kalamata olives, capers, and crisp romaine. It takes under 30 minutes to make, which is perfect as a healthy weeknight meal. It’s also great for lunches!

These chickpea couscous bowls are a super quick dinner recipe: in just 25 minutes you have a fresh, vegan Mediterranean bowl covered in tangy tahini sauce.

These sweet potatoes topped with a zesty slaw and creamy Thai peanut butter sauce are an irresistible plant based dinner recipe! They’ve become one of our favorite go to’s for Meatless Monday recipes, and are a hit with our readers over on Instagram.

And finally, to round out our Meatless Monday recipes: Korean ramen! This easy Korean ramen recipe is vegan and full of flavor, topped with quick pickled cucumbers.

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Do you do Meatless Monday? Here are 25 Meatless Monday recipes that will inspire your kitchen, including both vegetarian dinners and vegan dishes!

Source: https://www.acouplecooks.com/meatless-monday-recipes/

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16 Vegan Soup and Stew Recipes to Warm You Up

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16 Vegan Soup and Stew Recipes to Warm You Up

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[Photographs: J. Kenji López-Alt, Yasmin Fahr, Vicky Wasik]

As much as I love a bowl of beef stew or broccoli cheese soup, you don’t need meat or dairy to make a fantastic pot of soup. Limiting yourself to plant-based ingredients is one of the best ways to give seasonal produce the respect they deserve. That means Italian ribollita packed with kale and squash in the winter, zucchini-basil soup in the spring, or an intense vegan ramen any month of the year. No matter what the weather, you’ll find the perfect recipe in our collection of 19 vegan soups and stews.

One more thing: Store-bought vegetable stock is usually mediocre at best, so we’d recommend taking the matter into your own hands with either our ultimate or quick and easy recipes.

Asparagus and Tarragon Velouté (Dairy-Free Creamy Asparagus Soup)

[Photograph: J. Kenji López-Alt]

Think you need dairy to make a creamy soup? Think again. Flour not only can thicken a soup, but it also lets the flavor of good produce shine more brightly than cream. This flour-thickened soup, or velouté, is made with asparagus, leek, and tarragon. As you’re simmering the asparagus, be sure to save a few tips to garnish each bowl.

Get the recipe for Asparagus and Tarragon Velouté (Dairy-Free Creamy Asparagus Soup) »

Quick and Easy Dairy- and Fat-Free Colombian Vegetable Soup (Ajiaco Negro)

[Photograph: J. Kenji López-Alt]

Potatoes are another great way to give vegan soups extra body—they release enough starch as they cook to thicken this version of the Colombian soup ajiaco. This easy recipe requires barely any work beyond chopping the vegetables—just dump the carrots, corn, peas, fava beans, and potatoes into a pressure cooker with broth, cook 15 minutes, then mash the veggies and add fresh peas and favas.

Get the recipe for Quick and Easy Dairy- and Fat-Free Colombian Vegetable Soup (Ajiaco Negro) »

Ajo Blanco (Spanish Chilled Bread and Almond Soup)

[Photograph: Vicky Wasik]

Gazpacho gets all the love, but it’s not Spain’s only chilled soup. Sometimes called white gazpacho, ajo blanco is made with bread, just like its more famous cousin. To that we add garlic, olive oil, and vinegar. The most important ingredient, though, is almonds—as you blend everything they release their milk and make the soup wonderfully creamy.

Get the recipe for Ajo Blanco (Spanish Chilled Bread and Almond Soup) »

Easy, Summery Zucchini-Basil Soup

[Photograph: J. Kenji López-Alt]

Anyone who has grown zucchini knows that it absolutely takes over in the summer. Zucchini bread is the classic way to work through a massive harvest, but if you get tired of that, then try out this summery soup. The recipe starts with squash, leek, and celery, and the addition of basil, garlic, and olive oil give it a pesto-like flavor.

Get the recipe for Easy, Summery Zucchini-Basil Soup »

Vegan Peanut, Sweet Potato, and Kale Soup With Coconut

[Photograph: J. Kenji López-Alt]

At Serious Eats we’re typically more concerned with deliciousness than authenticity. Case in point: This hearty dish is loosely based on West African peanut soup, but the coconut milk inspired us to mix things up with Thai ingredients like garlic, ginger, and chilies. While many similar recipes call for store-bought peanut butter, we give our soup a more complex flavor by toasting whole peanuts and grinding them by hand with a mortar and pestle.

Get the recipe for Vegan Peanut, Sweet Potato, and Kale Soup With Coconut »

Hearty Vegan Polenta and Kale Soup With Miso and Toasted Sesame Oil

[Photograph: J. Kenji López-Alt]

While we’re throwing tradition to the wind, check out this polenta and kale soup that replaces Parmesan cheese with other umami-rich ingredients: soy sauce and miso paste. Rather than try to hide the nontraditional ingredients we embrace the Japanese theme and top the soup with toasted sesame oil and sliced scallions.

Get the recipe for Hearty Vegan Polenta and Kale Soup With Miso and Toasted Sesame Oil »

The Best Minestrone Soup

[Photograph: J. Kenji López-Alt]

Calling this the “best” minestrone is a little bit of a misnomer—it’s more like an outline to make the best vegetable stews with whatever produce you have on hand. Beyond the vegetables, to make minestrone you need dried beans, a broth made from the bean cooking liquid, and diced aromatics.

Get the recipe for The Best Minestrone Soup »

Ribollita (Hearty Tuscan Bean, Bread, and Vegetable Stew)

[Photograph: Vicky Wasik]

Ribollita was born when cooks started stretching leftover minestrone with beans and stale bread, but it’s tasty enough to be worth making from scratch. This recipe calls for kale, butternut squash, and turnip, but as with minestrone, use whatever produce looks good at the market or is sitting in your fridge.

Get the recipe for Ribollita (Hearty Tuscan Bean, Bread, and Vegetable Stew) »

Tuscan Ribollita With Summer Vegetables

[Photograph: J. Kenji López-Alt]

Because ribollita works with just a range of vegetables, it lends itself to pretty much every season. This summery version of the stew omits the dried beans and uses summer squash, zucchini, green beans, and spinach. One of my favorite things about ribollita is that if you keep cooking it down it will eventually condense into a sort of vegetable pancake.

Get the recipe for Tuscan Ribollita With Summer Vegetables »

Pasta e Fagioli (Italian Bean and Pasta Soup)

[Photograph: Daniel Gritzer]

Even heartier than minestrone, pasta e fagioli is bulked up with both beans and noodles. We want the beans to shine in this vegan recipe, so we put away the can and start with good dried ones. Cook the soup until the beans seem done and then cook it some more—you want some of them to be overcooked so that they fall apart and thicken the soup.

Get the recipe for Pasta e Fagioli (Italian Bean and Pasta Soup) »

15-Minute Creamy Tomato Soup

[Photograph: J. Kenji López-Alt]

To make a creamy, dairy-free tomato soup in just 15 minutes we turn to gazpacho for guidance and use bread as a thickener. Even better, since the recipe calls for canned tomatoes, you can make this soup any time of year. If you somehow don’t have time for a 15-minute recipe, you can make this one in just five minutes with a high-powered blender.

Get the recipe for 15-Minute Creamy Tomato Soup »

Tuscan Pappa al Pomodoro (Tomato and Bread Soup)

[Photograph: Vicky Wasik]

This Tuscan soup is similar in flavor to gazpacho, but since it’s cooked, feel free to use canned tomatoes. The heat has another benefit, too—stale, dry, and fresh bread all wind up about the same when you cook them, so you can use whatever you have on hand.

Get the recipe for Tuscan Pappa al Pomodoro (Tomato and Bread Soup) »

Vegan Cream of Mushroom Soup With Crispy Shiitake Chips

[Photograph: J. Kenji López-Alt]

Bread is good for thickening more than just tomato soups—it’s also the secret to our vegan cream of mushroom. As with other vegan vegetable soups, by cutting out the dairy you can really let the flavors of the mushrooms come through. The uniformly smooth texture of creamy soups can be a little boring, so we top this one with crunchy fried shiitake chips.

Get the recipe for Vegan Cream of Mushroom Soup With Crispy Shiitake Chips »

Roasted Sweet Potato Soup With Pistachio, Orange, and Mint Salsa

[Photograph: Vicky Wasik]

Roasting the sweet potatoes before adding them to this soup might seem like a waste of time, but it’s the best way to bring out the natural sugar in the spuds. Take the time to get the potatoes nice and sweet, then blend them up with sautéed aromatics, broth, and orange juice and serve with a garnish of pistachios, scallions, orange zest, mint, and cayenne.

Get the recipe for Roasted Sweet Potato Soup With Pistachio, Orange, and Mint Salsa »

Spicy Carrot and Ginger Soup With Harissa

[Photograph: J. Kenji López-Alt]

This recipe is less about the specific ingredients (though we do love the combination of carrots, harissa, and ginger) and more about the technique—follow a simple eight-step process and you’ll be able to make a creamy vegetable soup with whatever flavors you’re in the mood for.

Get the recipe for Spicy Carrot and Ginger Soup With Harissa »

Fully Loaded Vegan Baked Potato Soup

[Photograph: J. Kenji López-Alt]

A soup dominated by cheese and bacon seems like a strange choice for vegan-ification, but we’re not ones to back away from a challenge. As it turns out, it was easy to make a vegan baked potato soup because we already have all the the tools necessary: vegan nacho cheese made with cashews, almond milk, vegetable shortening, and potatoes and smokey mushroom “bacon.”

Get the recipe for Fully Loaded Vegan Baked Potato Soup »

Vegan Curry Butternut Squash Soup With Kale

[Photograph: Yasmin Fahr]

I know not everyone wants their vegan foods to mimic meat or dairy. For a meal that’s all about plants, check out this soup made with squash, kale, and quinoa. We use a generous helping of curry powder to give the veggies extra flavor and finish the soup with cilantro and toasted pepitas.

Get the recipe for Vegan Curry Butternut Squash Soup With Kale »

Easy Lentil Soup With Lemon Zest, Garlic, and Parsley

[Photograph: J. Kenji López-Alt]

I’ll be honest—while I like the hearty texture of lentil soup, I often find that the flavor is…lacking. This version, though, is anything but bland, thanks to gremolata, a flavorful mix of parsley, lemon zest, and garlic.

Get the recipe for Easy Lentil Soup With Lemon Zest, Garlic, and Parsley »

The Ultimate Rich and Creamy Vegan Ramen With Roasted Vegetables and Miso Broth

[Photograph: J. Kenji López-Alt]

It’s not easy for vegan ramen to go toe-to-toe with pork-studded tonkotsu, but we think that this recipe can hold its own. We might have gone a little overboard, though—the broth is made with fresh and charred vegetables, fresh and dried mushrooms, and a shiitake-based tare, and we top the ramen with charred eggplant, roasted sweet potato, and roasted and simmered mushrooms.

Get the recipe for The Ultimate Rich and Creamy Vegan Ramen With Roasted Vegetables and Miso Broth »

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16 Vegan Soup and Stew Recipes to Warm You Up

New Post has been published on http://cucinacarmela.com/16-vegan-soup-and-stew-recipes-to-warm-you-up/

16 Vegan Soup and Stew Recipes to Warm You Up

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[Photographs: J. Kenji López-Alt, Yasmin Fahr, Vicky Wasik]

As much as I love a bowl of beef stew or broccoli cheese soup, you don’t need meat or dairy to make a fantastic pot of soup. Limiting yourself to plant-based ingredients is one of the best ways to give seasonal produce the respect they deserve. That means Italian ribollita packed with kale and squash in the winter, zucchini-basil soup in the spring, or an intense vegan ramen any month of the year. No matter what the weather, you’ll find the perfect recipe in our collection of 19 vegan soups and stews.

One more thing: Store-bought vegetable stock is usually mediocre at best, so we’d recommend taking the matter into your own hands with either our ultimate or quick and easy recipes.

Asparagus and Tarragon Velouté (Dairy-Free Creamy Asparagus Soup)

[Photograph: J. Kenji López-Alt]

Think you need dairy to make a creamy soup? Think again. Flour not only can thicken a soup, but it also lets the flavor of good produce shine more brightly than cream. This flour-thickened soup, or velouté, is made with asparagus, leek, and tarragon. As you’re simmering the asparagus, be sure to save a few tips to garnish each bowl.

Get the recipe for Asparagus and Tarragon Velouté (Dairy-Free Creamy Asparagus Soup) »

Quick and Easy Dairy- and Fat-Free Colombian Vegetable Soup (Ajiaco Negro)

[Photograph: J. Kenji López-Alt]

Potatoes are another great way to give vegan soups extra body—they release enough starch as they cook to thicken this version of the Colombian soup ajiaco. This easy recipe requires barely any work beyond chopping the vegetables—just dump the carrots, corn, peas, fava beans, and potatoes into a pressure cooker with broth, cook 15 minutes, then mash the veggies and add fresh peas and favas.

Get the recipe for Quick and Easy Dairy- and Fat-Free Colombian Vegetable Soup (Ajiaco Negro) »

Ajo Blanco (Spanish Chilled Bread and Almond Soup)

[Photograph: Vicky Wasik]

Gazpacho gets all the love, but it’s not Spain’s only chilled soup. Sometimes called white gazpacho, ajo blanco is made with bread, just like its more famous cousin. To that we add garlic, olive oil, and vinegar. The most important ingredient, though, is almonds—as you blend everything they release their milk and make the soup wonderfully creamy.

Get the recipe for Ajo Blanco (Spanish Chilled Bread and Almond Soup) »

Easy, Summery Zucchini-Basil Soup

[Photograph: J. Kenji López-Alt]

Anyone who has grown zucchini knows that it absolutely takes over in the summer. Zucchini bread is the classic way to work through a massive harvest, but if you get tired of that, then try out this summery soup. The recipe starts with squash, leek, and celery, and the addition of basil, garlic, and olive oil give it a pesto-like flavor.

Get the recipe for Easy, Summery Zucchini-Basil Soup »

Vegan Peanut, Sweet Potato, and Kale Soup With Coconut

[Photograph: J. Kenji López-Alt]

At Serious Eats we’re typically more concerned with deliciousness than authenticity. Case in point: This hearty dish is loosely based on West African peanut soup, but the coconut milk inspired us to mix things up with Thai ingredients like garlic, ginger, and chilies. While many similar recipes call for store-bought peanut butter, we give our soup a more complex flavor by toasting whole peanuts and grinding them by hand with a mortar and pestle.

Get the recipe for Vegan Peanut, Sweet Potato, and Kale Soup With Coconut »

Hearty Vegan Polenta and Kale Soup With Miso and Toasted Sesame Oil

[Photograph: J. Kenji López-Alt]

While we’re throwing tradition to the wind, check out this polenta and kale soup that replaces Parmesan cheese with other umami-rich ingredients: soy sauce and miso paste. Rather than try to hide the nontraditional ingredients we embrace the Japanese theme and top the soup with toasted sesame oil and sliced scallions.

Get the recipe for Hearty Vegan Polenta and Kale Soup With Miso and Toasted Sesame Oil »

The Best Minestrone Soup

[Photograph: J. Kenji López-Alt]

Calling this the “best” minestrone is a little bit of a misnomer—it’s more like an outline to make the best vegetable stews with whatever produce you have on hand. Beyond the vegetables, to make minestrone you need dried beans, a broth made from the bean cooking liquid, and diced aromatics.

Get the recipe for The Best Minestrone Soup »

Ribollita (Hearty Tuscan Bean, Bread, and Vegetable Stew)

[Photograph: Vicky Wasik]

Ribollita was born when cooks started stretching leftover minestrone with beans and stale bread, but it’s tasty enough to be worth making from scratch. This recipe calls for kale, butternut squash, and turnip, but as with minestrone, use whatever produce looks good at the market or is sitting in your fridge.

Get the recipe for Ribollita (Hearty Tuscan Bean, Bread, and Vegetable Stew) »

Tuscan Ribollita With Summer Vegetables

[Photograph: J. Kenji López-Alt]

Because ribollita works with just a range of vegetables, it lends itself to pretty much every season. This summery version of the stew omits the dried beans and uses summer squash, zucchini, green beans, and spinach. One of my favorite things about ribollita is that if you keep cooking it down it will eventually condense into a sort of vegetable pancake.

Get the recipe for Tuscan Ribollita With Summer Vegetables »

Pasta e Fagioli (Italian Bean and Pasta Soup)

[Photograph: Daniel Gritzer]

Even heartier than minestrone, pasta e fagioli is bulked up with both beans and noodles. We want the beans to shine in this vegan recipe, so we put away the can and start with good dried ones. Cook the soup until the beans seem done and then cook it some more—you want some of them to be overcooked so that they fall apart and thicken the soup.

Get the recipe for Pasta e Fagioli (Italian Bean and Pasta Soup) »

15-Minute Creamy Tomato Soup

[Photograph: J. Kenji López-Alt]

To make a creamy, dairy-free tomato soup in just 15 minutes we turn to gazpacho for guidance and use bread as a thickener. Even better, since the recipe calls for canned tomatoes, you can make this soup any time of year. If you somehow don’t have time for a 15-minute recipe, you can make this one in just five minutes with a high-powered blender.

Get the recipe for 15-Minute Creamy Tomato Soup »

Tuscan Pappa al Pomodoro (Tomato and Bread Soup)

[Photograph: Vicky Wasik]

This Tuscan soup is similar in flavor to gazpacho, but since it’s cooked, feel free to use canned tomatoes. The heat has another benefit, too—stale, dry, and fresh bread all wind up about the same when you cook them, so you can use whatever you have on hand.

Get the recipe for Tuscan Pappa al Pomodoro (Tomato and Bread Soup) »

Vegan Cream of Mushroom Soup With Crispy Shiitake Chips

[Photograph: J. Kenji López-Alt]

Bread is good for thickening more than just tomato soups—it’s also the secret to our vegan cream of mushroom. As with other vegan vegetable soups, by cutting out the dairy you can really let the flavors of the mushrooms come through. The uniformly smooth texture of creamy soups can be a little boring, so we top this one with crunchy fried shiitake chips.

Get the recipe for Vegan Cream of Mushroom Soup With Crispy Shiitake Chips »

Roasted Sweet Potato Soup With Pistachio, Orange, and Mint Salsa

[Photograph: Vicky Wasik]

Roasting the sweet potatoes before adding them to this soup might seem like a waste of time, but it’s the best way to bring out the natural sugar in the spuds. Take the time to get the potatoes nice and sweet, then blend them up with sautéed aromatics, broth, and orange juice and serve with a garnish of pistachios, scallions, orange zest, mint, and cayenne.

Get the recipe for Roasted Sweet Potato Soup With Pistachio, Orange, and Mint Salsa »

Spicy Carrot and Ginger Soup With Harissa

[Photograph: J. Kenji López-Alt]

This recipe is less about the specific ingredients (though we do love the combination of carrots, harissa, and ginger) and more about the technique—follow a simple eight-step process and you’ll be able to make a creamy vegetable soup with whatever flavors you’re in the mood for.

Get the recipe for Spicy Carrot and Ginger Soup With Harissa »

Fully Loaded Vegan Baked Potato Soup

[Photograph: J. Kenji López-Alt]

A soup dominated by cheese and bacon seems like a strange choice for vegan-ification, but we’re not ones to back away from a challenge. As it turns out, it was easy to make a vegan baked potato soup because we already have all the the tools necessary: vegan nacho cheese made with cashews, almond milk, vegetable shortening, and potatoes and smokey mushroom “bacon.”

Get the recipe for Fully Loaded Vegan Baked Potato Soup »

Vegan Curry Butternut Squash Soup With Kale

[Photograph: Yasmin Fahr]

I know not everyone wants their vegan foods to mimic meat or dairy. For a meal that’s all about plants, check out this soup made with squash, kale, and quinoa. We use a generous helping of curry powder to give the veggies extra flavor and finish the soup with cilantro and toasted pepitas.

Get the recipe for Vegan Curry Butternut Squash Soup With Kale »

Easy Lentil Soup With Lemon Zest, Garlic, and Parsley

[Photograph: J. Kenji López-Alt]

I’ll be honest—while I like the hearty texture of lentil soup, I often find that the flavor is…lacking. This version, though, is anything but bland, thanks to gremolata, a flavorful mix of parsley, lemon zest, and garlic.

Get the recipe for Easy Lentil Soup With Lemon Zest, Garlic, and Parsley »

The Ultimate Rich and Creamy Vegan Ramen With Roasted Vegetables and Miso Broth

[Photograph: J. Kenji López-Alt]

It’s not easy for vegan ramen to go toe-to-toe with pork-studded tonkotsu, but we think that this recipe can hold its own. We might have gone a little overboard, though—the broth is made with fresh and charred vegetables, fresh and dried mushrooms, and a shiitake-based tare, and we top the ramen with charred eggplant, roasted sweet potato, and roasted and simmered mushrooms.

Get the recipe for The Ultimate Rich and Creamy Vegan Ramen With Roasted Vegetables and Miso Broth »

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New Post has been published on http://www.cooksutopia.com/16-vegan-soup-and-stew-recipes-to-warm-you-up/

16 Vegan Soup and Stew Recipes to Warm You Up

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[Photographs: J. Kenji López-Alt, Yasmin Fahr, Vicky Wasik]

As much as I love a bowl of beef stew or broccoli cheese soup, you don’t need meat or dairy to make a fantastic pot of soup. Limiting yourself to plant-based ingredients is one of the best ways to give seasonal produce the respect they deserve. That means Italian ribollita packed with kale and squash in the winter, zucchini-basil soup in the spring, or an intense vegan ramen any month of the year. No matter what the weather, you’ll find the perfect recipe in our collection of 19 vegan soups and stews.

One more thing: Store-bought vegetable stock is usually mediocre at best, so we’d recommend taking the matter into your own hands with either our ultimate or quick and easy recipes.

Asparagus and Tarragon Velouté (Dairy-Free Creamy Asparagus Soup)

[Photograph: J. Kenji López-Alt]

Think you need dairy to make a creamy soup? Think again. Flour not only can thicken a soup, but it also lets the flavor of good produce shine more brightly than cream. This flour-thickened soup, or velouté, is made with asparagus, leek, and tarragon. As you’re simmering the asparagus, be sure to save a few tips to garnish each bowl.

Get the recipe for Asparagus and Tarragon Velouté (Dairy-Free Creamy Asparagus Soup) »

Quick and Easy Dairy- and Fat-Free Colombian Vegetable Soup (Ajiaco Negro)

[Photograph: J. Kenji López-Alt]

Potatoes are another great way to give vegan soups extra body—they release enough starch as they cook to thicken this version of the Colombian soup ajiaco. This easy recipe requires barely any work beyond chopping the vegetables—just dump the carrots, corn, peas, fava beans, and potatoes into a pressure cooker with broth, cook 15 minutes, then mash the veggies and add fresh peas and favas.

Get the recipe for Quick and Easy Dairy- and Fat-Free Colombian Vegetable Soup (Ajiaco Negro) »

Ajo Blanco (Spanish Chilled Bread and Almond Soup)

[Photograph: Vicky Wasik]

Gazpacho gets all the love, but it’s not Spain’s only chilled soup. Sometimes called white gazpacho, ajo blanco is made with bread, just like its more famous cousin. To that we add garlic, olive oil, and vinegar. The most important ingredient, though, is almonds—as you blend everything they release their milk and make the soup wonderfully creamy.

Get the recipe for Ajo Blanco (Spanish Chilled Bread and Almond Soup) »

Easy, Summery Zucchini-Basil Soup

[Photograph: J. Kenji López-Alt]

Anyone who has grown zucchini knows that it absolutely takes over in the summer. Zucchini bread is the classic way to work through a massive harvest, but if you get tired of that, then try out this summery soup. The recipe starts with squash, leek, and celery, and the addition of basil, garlic, and olive oil give it a pesto-like flavor.

Get the recipe for Easy, Summery Zucchini-Basil Soup »

Vegan Peanut, Sweet Potato, and Kale Soup With Coconut

[Photograph: J. Kenji López-Alt]

At Serious Eats we’re typically more concerned with deliciousness than authenticity. Case in point: This hearty dish is loosely based on West African peanut soup, but the coconut milk inspired us to mix things up with Thai ingredients like garlic, ginger, and chilies. While many similar recipes call for store-bought peanut butter, we give our soup a more complex flavor by toasting whole peanuts and grinding them by hand with a mortar and pestle.

Get the recipe for Vegan Peanut, Sweet Potato, and Kale Soup With Coconut »

Hearty Vegan Polenta and Kale Soup With Miso and Toasted Sesame Oil

[Photograph: J. Kenji López-Alt]

While we’re throwing tradition to the wind, check out this polenta and kale soup that replaces Parmesan cheese with other umami-rich ingredients: soy sauce and miso paste. Rather than try to hide the nontraditional ingredients we embrace the Japanese theme and top the soup with toasted sesame oil and sliced scallions.

Get the recipe for Hearty Vegan Polenta and Kale Soup With Miso and Toasted Sesame Oil »

The Best Minestrone Soup

[Photograph: J. Kenji López-Alt]

Calling this the “best” minestrone is a little bit of a misnomer—it’s more like an outline to make the best vegetable stews with whatever produce you have on hand. Beyond the vegetables, to make minestrone you need dried beans, a broth made from the bean cooking liquid, and diced aromatics.

Get the recipe for The Best Minestrone Soup »

Ribollita (Hearty Tuscan Bean, Bread, and Vegetable Stew)

[Photograph: Vicky Wasik]

Ribollita was born when cooks started stretching leftover minestrone with beans and stale bread, but it’s tasty enough to be worth making from scratch. This recipe calls for kale, butternut squash, and turnip, but as with minestrone, use whatever produce looks good at the market or is sitting in your fridge.

Get the recipe for Ribollita (Hearty Tuscan Bean, Bread, and Vegetable Stew) »

Tuscan Ribollita With Summer Vegetables

[Photograph: J. Kenji López-Alt]

Because ribollita works with just a range of vegetables, it lends itself to pretty much every season. This summery version of the stew omits the dried beans and uses summer squash, zucchini, green beans, and spinach. One of my favorite things about ribollita is that if you keep cooking it down it will eventually condense into a sort of vegetable pancake.

Get the recipe for Tuscan Ribollita With Summer Vegetables »

Pasta e Fagioli (Italian Bean and Pasta Soup)

[Photograph: Daniel Gritzer]

Even heartier than minestrone, pasta e fagioli is bulked up with both beans and noodles. We want the beans to shine in this vegan recipe, so we put away the can and start with good dried ones. Cook the soup until the beans seem done and then cook it some more—you want some of them to be overcooked so that they fall apart and thicken the soup.

Get the recipe for Pasta e Fagioli (Italian Bean and Pasta Soup) »

15-Minute Creamy Tomato Soup

[Photograph: J. Kenji López-Alt]

To make a creamy, dairy-free tomato soup in just 15 minutes we turn to gazpacho for guidance and use bread as a thickener. Even better, since the recipe calls for canned tomatoes, you can make this soup any time of year. If you somehow don’t have time for a 15-minute recipe, you can make this one in just five minutes with a high-powered blender.

Get the recipe for 15-Minute Creamy Tomato Soup »

Tuscan Pappa al Pomodoro (Tomato and Bread Soup)

[Photograph: Vicky Wasik]

This Tuscan soup is similar in flavor to gazpacho, but since it’s cooked, feel free to use canned tomatoes. The heat has another benefit, too—stale, dry, and fresh bread all wind up about the same when you cook them, so you can use whatever you have on hand.

Get the recipe for Tuscan Pappa al Pomodoro (Tomato and Bread Soup) »

Vegan Cream of Mushroom Soup With Crispy Shiitake Chips

[Photograph: J. Kenji López-Alt]

Bread is good for thickening more than just tomato soups—it’s also the secret to our vegan cream of mushroom. As with other vegan vegetable soups, by cutting out the dairy you can really let the flavors of the mushrooms come through. The uniformly smooth texture of creamy soups can be a little boring, so we top this one with crunchy fried shiitake chips.

Get the recipe for Vegan Cream of Mushroom Soup With Crispy Shiitake Chips »

Roasted Sweet Potato Soup With Pistachio, Orange, and Mint Salsa

[Photograph: Vicky Wasik]

Roasting the sweet potatoes before adding them to this soup might seem like a waste of time, but it’s the best way to bring out the natural sugar in the spuds. Take the time to get the potatoes nice and sweet, then blend them up with sautéed aromatics, broth, and orange juice and serve with a garnish of pistachios, scallions, orange zest, mint, and cayenne.

Get the recipe for Roasted Sweet Potato Soup With Pistachio, Orange, and Mint Salsa »

Spicy Carrot and Ginger Soup With Harissa

[Photograph: J. Kenji López-Alt]

This recipe is less about the specific ingredients (though we do love the combination of carrots, harissa, and ginger) and more about the technique—follow a simple eight-step process and you’ll be able to make a creamy vegetable soup with whatever flavors you’re in the mood for.

Get the recipe for Spicy Carrot and Ginger Soup With Harissa »

Fully Loaded Vegan Baked Potato Soup

[Photograph: J. Kenji López-Alt]

A soup dominated by cheese and bacon seems like a strange choice for vegan-ification, but we’re not ones to back away from a challenge. As it turns out, it was easy to make a vegan baked potato soup because we already have all the the tools necessary: vegan nacho cheese made with cashews, almond milk, vegetable shortening, and potatoes and smokey mushroom “bacon.”

Get the recipe for Fully Loaded Vegan Baked Potato Soup »

Vegan Curry Butternut Squash Soup With Kale

[Photograph: Yasmin Fahr]

I know not everyone wants their vegan foods to mimic meat or dairy. For a meal that’s all about plants, check out this soup made with squash, kale, and quinoa. We use a generous helping of curry powder to give the veggies extra flavor and finish the soup with cilantro and toasted pepitas.

Get the recipe for Vegan Curry Butternut Squash Soup With Kale »

Easy Lentil Soup With Lemon Zest, Garlic, and Parsley

[Photograph: J. Kenji López-Alt]

I’ll be honest—while I like the hearty texture of lentil soup, I often find that the flavor is…lacking. This version, though, is anything but bland, thanks to gremolata, a flavorful mix of parsley, lemon zest, and garlic.

Get the recipe for Easy Lentil Soup With Lemon Zest, Garlic, and Parsley »

The Ultimate Rich and Creamy Vegan Ramen With Roasted Vegetables and Miso Broth

[Photograph: J. Kenji López-Alt]

It’s not easy for vegan ramen to go toe-to-toe with pork-studded tonkotsu, but we think that this recipe can hold its own. We might have gone a little overboard, though—the broth is made with fresh and charred vegetables, fresh and dried mushrooms, and a shiitake-based tare, and we top the ramen with charred eggplant, roasted sweet potato, and roasted and simmered mushrooms.

Get the recipe for The Ultimate Rich and Creamy Vegan Ramen With Roasted Vegetables and Miso Broth »

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New Post has been published on http://cookingtipsguide.com/16-vegan-soup-and-stew-recipes-to-warm-you-up/

16 Vegan Soup and Stew Recipes to Warm You Up

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[Photographs: J. Kenji López-Alt, Yasmin Fahr, Vicky Wasik]

As much as I love a bowl of beef stew or broccoli cheese soup, you don’t need meat or dairy to make a fantastic pot of soup. Limiting yourself to plant-based ingredients is one of the best ways to give seasonal produce the respect they deserve. That means Italian ribollita packed with kale and squash in the winter, zucchini-basil soup in the spring, or an intense vegan ramen any month of the year. No matter what the weather, you’ll find the perfect recipe in our collection of 19 vegan soups and stews.

One more thing: Store-bought vegetable stock is usually mediocre at best, so we’d recommend taking the matter into your own hands with either our ultimate or quick and easy recipes.

Asparagus and Tarragon Velouté (Dairy-Free Creamy Asparagus Soup)

[Photograph: J. Kenji López-Alt]

Think you need dairy to make a creamy soup? Think again. Flour not only can thicken a soup, but it also lets the flavor of good produce shine more brightly than cream. This flour-thickened soup, or velouté, is made with asparagus, leek, and tarragon. As you’re simmering the asparagus, be sure to save a few tips to garnish each bowl.

Get the recipe for Asparagus and Tarragon Velouté (Dairy-Free Creamy Asparagus Soup) »

Quick and Easy Dairy- and Fat-Free Colombian Vegetable Soup (Ajiaco Negro)

[Photograph: J. Kenji López-Alt]

Potatoes are another great way to give vegan soups extra body—they release enough starch as they cook to thicken this version of the Colombian soup ajiaco. This easy recipe requires barely any work beyond chopping the vegetables—just dump the carrots, corn, peas, fava beans, and potatoes into a pressure cooker with broth, cook 15 minutes, then mash the veggies and add fresh peas and favas.

Get the recipe for Quick and Easy Dairy- and Fat-Free Colombian Vegetable Soup (Ajiaco Negro) »

Ajo Blanco (Spanish Chilled Bread and Almond Soup)

[Photograph: Vicky Wasik]

Gazpacho gets all the love, but it’s not Spain’s only chilled soup. Sometimes called white gazpacho, ajo blanco is made with bread, just like its more famous cousin. To that we add garlic, olive oil, and vinegar. The most important ingredient, though, is almonds—as you blend everything they release their milk and make the soup wonderfully creamy.

Get the recipe for Ajo Blanco (Spanish Chilled Bread and Almond Soup) »

Easy, Summery Zucchini-Basil Soup

[Photograph: J. Kenji López-Alt]

Anyone who has grown zucchini knows that it absolutely takes over in the summer. Zucchini bread is the classic way to work through a massive harvest, but if you get tired of that, then try out this summery soup. The recipe starts with squash, leek, and celery, and the addition of basil, garlic, and olive oil give it a pesto-like flavor.

Get the recipe for Easy, Summery Zucchini-Basil Soup »

Vegan Peanut, Sweet Potato, and Kale Soup With Coconut

[Photograph: J. Kenji López-Alt]

At Serious Eats we’re typically more concerned with deliciousness than authenticity. Case in point: This hearty dish is loosely based on West African peanut soup, but the coconut milk inspired us to mix things up with Thai ingredients like garlic, ginger, and chilies. While many similar recipes call for store-bought peanut butter, we give our soup a more complex flavor by toasting whole peanuts and grinding them by hand with a mortar and pestle.

Get the recipe for Vegan Peanut, Sweet Potato, and Kale Soup With Coconut »

Hearty Vegan Polenta and Kale Soup With Miso and Toasted Sesame Oil

[Photograph: J. Kenji López-Alt]

While we’re throwing tradition to the wind, check out this polenta and kale soup that replaces Parmesan cheese with other umami-rich ingredients: soy sauce and miso paste. Rather than try to hide the nontraditional ingredients we embrace the Japanese theme and top the soup with toasted sesame oil and sliced scallions.

Get the recipe for Hearty Vegan Polenta and Kale Soup With Miso and Toasted Sesame Oil »

The Best Minestrone Soup

[Photograph: J. Kenji López-Alt]

Calling this the “best” minestrone is a little bit of a misnomer—it’s more like an outline to make the best vegetable stews with whatever produce you have on hand. Beyond the vegetables, to make minestrone you need dried beans, a broth made from the bean cooking liquid, and diced aromatics.

Get the recipe for The Best Minestrone Soup »

Ribollita (Hearty Tuscan Bean, Bread, and Vegetable Stew)

[Photograph: Vicky Wasik]

Ribollita was born when cooks started stretching leftover minestrone with beans and stale bread, but it’s tasty enough to be worth making from scratch. This recipe calls for kale, butternut squash, and turnip, but as with minestrone, use whatever produce looks good at the market or is sitting in your fridge.

Get the recipe for Ribollita (Hearty Tuscan Bean, Bread, and Vegetable Stew) »

Tuscan Ribollita With Summer Vegetables

[Photograph: J. Kenji López-Alt]

Because ribollita works with just a range of vegetables, it lends itself to pretty much every season. This summery version of the stew omits the dried beans and uses summer squash, zucchini, green beans, and spinach. One of my favorite things about ribollita is that if you keep cooking it down it will eventually condense into a sort of vegetable pancake.

Get the recipe for Tuscan Ribollita With Summer Vegetables »

Pasta e Fagioli (Italian Bean and Pasta Soup)

[Photograph: Daniel Gritzer]

Even heartier than minestrone, pasta e fagioli is bulked up with both beans and noodles. We want the beans to shine in this vegan recipe, so we put away the can and start with good dried ones. Cook the soup until the beans seem done and then cook it some more—you want some of them to be overcooked so that they fall apart and thicken the soup.

Get the recipe for Pasta e Fagioli (Italian Bean and Pasta Soup) »

15-Minute Creamy Tomato Soup

[Photograph: J. Kenji López-Alt]

To make a creamy, dairy-free tomato soup in just 15 minutes we turn to gazpacho for guidance and use bread as a thickener. Even better, since the recipe calls for canned tomatoes, you can make this soup any time of year. If you somehow don’t have time for a 15-minute recipe, you can make this one in just five minutes with a high-powered blender.

Get the recipe for 15-Minute Creamy Tomato Soup »

Tuscan Pappa al Pomodoro (Tomato and Bread Soup)

[Photograph: Vicky Wasik]

This Tuscan soup is similar in flavor to gazpacho, but since it’s cooked, feel free to use canned tomatoes. The heat has another benefit, too—stale, dry, and fresh bread all wind up about the same when you cook them, so you can use whatever you have on hand.

Get the recipe for Tuscan Pappa al Pomodoro (Tomato and Bread Soup) »

Vegan Cream of Mushroom Soup With Crispy Shiitake Chips

[Photograph: J. Kenji López-Alt]

Bread is good for thickening more than just tomato soups—it’s also the secret to our vegan cream of mushroom. As with other vegan vegetable soups, by cutting out the dairy you can really let the flavors of the mushrooms come through. The uniformly smooth texture of creamy soups can be a little boring, so we top this one with crunchy fried shiitake chips.

Get the recipe for Vegan Cream of Mushroom Soup With Crispy Shiitake Chips »

Roasted Sweet Potato Soup With Pistachio, Orange, and Mint Salsa

[Photograph: Vicky Wasik]

Roasting the sweet potatoes before adding them to this soup might seem like a waste of time, but it’s the best way to bring out the natural sugar in the spuds. Take the time to get the potatoes nice and sweet, then blend them up with sautéed aromatics, broth, and orange juice and serve with a garnish of pistachios, scallions, orange zest, mint, and cayenne.

Get the recipe for Roasted Sweet Potato Soup With Pistachio, Orange, and Mint Salsa »

Spicy Carrot and Ginger Soup With Harissa

[Photograph: J. Kenji López-Alt]

This recipe is less about the specific ingredients (though we do love the combination of carrots, harissa, and ginger) and more about the technique—follow a simple eight-step process and you’ll be able to make a creamy vegetable soup with whatever flavors you’re in the mood for.

Get the recipe for Spicy Carrot and Ginger Soup With Harissa »

Fully Loaded Vegan Baked Potato Soup

[Photograph: J. Kenji López-Alt]

A soup dominated by cheese and bacon seems like a strange choice for vegan-ification, but we’re not ones to back away from a challenge. As it turns out, it was easy to make a vegan baked potato soup because we already have all the the tools necessary: vegan nacho cheese made with cashews, almond milk, vegetable shortening, and potatoes and smokey mushroom “bacon.”

Get the recipe for Fully Loaded Vegan Baked Potato Soup »

Vegan Curry Butternut Squash Soup With Kale

[Photograph: Yasmin Fahr]

I know not everyone wants their vegan foods to mimic meat or dairy. For a meal that’s all about plants, check out this soup made with squash, kale, and quinoa. We use a generous helping of curry powder to give the veggies extra flavor and finish the soup with cilantro and toasted pepitas.

Get the recipe for Vegan Curry Butternut Squash Soup With Kale »

Easy Lentil Soup With Lemon Zest, Garlic, and Parsley

[Photograph: J. Kenji López-Alt]

I’ll be honest—while I like the hearty texture of lentil soup, I often find that the flavor is…lacking. This version, though, is anything but bland, thanks to gremolata, a flavorful mix of parsley, lemon zest, and garlic.

Get the recipe for Easy Lentil Soup With Lemon Zest, Garlic, and Parsley »

The Ultimate Rich and Creamy Vegan Ramen With Roasted Vegetables and Miso Broth

[Photograph: J. Kenji López-Alt]

It’s not easy for vegan ramen to go toe-to-toe with pork-studded tonkotsu, but we think that this recipe can hold its own. We might have gone a little overboard, though—the broth is made with fresh and charred vegetables, fresh and dried mushrooms, and a shiitake-based tare, and we top the ramen with charred eggplant, roasted sweet potato, and roasted and simmered mushrooms.

Get the recipe for The Ultimate Rich and Creamy Vegan Ramen With Roasted Vegetables and Miso Broth »

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[theedgyveg]

Easy Ramen in 30 Minutes | Vegan Ramen Recipe

Mmmmm easy healthy vegan Ramen in 30 Minutes! Start slurpin'!

Easy vegan ramen made with soba noodles, homemade vegan miso broth, topped with fresh spinach, smoked tofu slices, green onions and sautéed mushrooms.

Traditional Japanese ramen can take a long time to prepare and an even longer time to perfect. While I LOVE ramen― the super umami, salt-forward, noodle soup loaded with veggies and protein ―  I don’t always have the time to wait on a bowl of ramen…

[vegancookbooks0]

20+ Delicious Vegan Lunch Recipes

Say goodbye to boring lunches! This collection of over 20 vegan lunch recipes includes everything from sandwiches to salads to meal-worthy soups and stews. Every dish can be made in minutes or easily packed up!

I’ll admit I’m not generally the most creative person when it comes to lunch planning. Even though I have a massive collection of recipes at my fingertips and work from home where I have access to a kitchen, I tend to get stuck in a rut, eating the same old salad day after day.

So I’m putting this list together as much for me as for you guys. Lunch doesn’t have to be boring!

Tips for Winning at Lunch

I’ve been collecting a few tricks to make lunch better as of late, without making it into a big project that takes up half my day.

Meal-Prep

If you’re anything like me, you usually spend Sunday afternoons getting ready for the week ahead. Add meal-prep to your weekend to-do list! Many of the lunches on this list can be made in big batches and portioned out for the week.

Get Freezer-Friendly

One of the most common questions I get on just about every recipe on this site is whether it freezes well. I’ll let you in on a secret: most foods do! With a few pretty obvious exceptions (don’t go freezing a green salad, for example), almost anything you cook for dinner can be frozen for later, as long as you seal it up tightly.

How long any dish will stay tasty in the freezer is going to vary, but most things are good for at least 3 months.

Switch It Up

To keep things from getting monotonous I’ll often prepare one recipe that I can use in multiple types of dishes. For example, I’ll prepare some baked tofu that can be stuffed in a sandwich, wrap, or used to top a salad. Or I’ll make a big pot of vegan chili that can be eaten on its own, stuffed into a potato, or served over a Field Roast Frankfurter.

Vegan Lunch Recipes

And with those tips in mind, I’ve collected a few of my favorite vegan lunch recipes. Try a few of them this week!

Sandwiches & Wraps

Vegan Tuna Salad

Heart of palm and smashed chickpeas give this tuna-free salad it’s amazing texture, but the real magic is in the seafoody flavor that comes from the inclusion of dulse flakes!

Lentil Shawarma Pitas

The spice-packed lentil filling is the star of this dish! To switch things up, try deconstructing this recipe and serving it as bowls instead of sandwiches.

Ginger Sesame Tempeh Lettuce Wraps

The tempeh filling for these wraps cooks up in minutes, making these a great lunch to cook fresh if you’ve got access to a kitchen. But no worries if you don’t! Just pack the filling and lettuce leaves up separately, then assemble the wraps when you’re ready to eat!

Vegan Pinwheels

Tortillas are covered with chickpea spread and veggies, rolled up and sliced into rounds to make these perfectly packable vegan pinwheels that are as fun to eat as they are delicious! Recipe from Delightful Adventures.

Vegan Chicken Salad

This isn’t the chicken salad you grew up eating — it’s better! Dill and almonds give supply amazing texture and flavor, while seitan packs in the protein and gives you a salad you’d never know was vegan if you hadn’t made it yourself!

Eggplant Muffaletta

The cool thing about the muffaletta sandwich is that it gets better as it sits, as the bread sucks up the flavors of the fillings! This hearty sandwich will give you at least four, or as many as six(!) very satisfying vegan lunches.

Quick & Easy White Bean Salad

This healthy salad from Veggie Inspired whips up in mere minutes and can be used in so many ways — stuffed in a sandwich, scooped on a salad, or rolled up in a wrap!

Curried Tofu Salad Wraps

Of all the vegan lunch recipes on this site, these wraps are probably the one that I make the most. They’re so simple, easy to throw together, pack up like a dream, and are totally delicious.

Salads & Bowls

Vegan Cobb Salad

Think salad for lunch means you’ll be hungry all afternoon? Think again! This vegan spin on the classic Cobb salad loaded with hearty toppings like chickpeas, avocado, coconut bacon, and “eggy” tofu.

Chopped Asian Salad with Chickpeas

Crispy veggies and hearty chickpeas are smothered in creamy peanut sauce to make these flavor-packed salads that are perfect for meal-prep. Recipe from She Likes Food.

Spicy Kimchi Noodle Salad

This easy noodle salad from My Goodness Kitchen is a kimchi lovers dream come true. It can easily be prepped in advance or made just before serving — it only takes about 10 minutes!

Vegan Poke Bowls

These Hawaiian-inspired bowls feature sesame ginger tofu in place of the raw fish you’d normally find in poke bowls. Team that tofu up with avocado, mango, and macadamia nuts, and you’ve got one irresistible vegan lunch that you’ll be craving all morning long.

Veggie Burger in a Bowl

Ever tried packing a veggie burger for lunch? It can get kind of messy. The solution: turn that burger into a bowl with this recipe from Hey Nutrition Lady!

Vietnamese Rice Noodle Salad

Does the mere idea of salad for lunch make your stomach growl? You need to try a noodle salad! This one is packed with flavor, topped with hoisin glazed tofu, and totally scrumptious.

Lemon Dill Quinoa Chickpea Salad

This refreshing salad from Kitchen Treaty comes together in minutes and keeps in the fridge for days. It’s the perfect vegan lunch for those days when you’ve got little time for meal-preparation!

Soups & Stews

Vegan Chicken Noodle Soup

Chicken noodle soup was my favorite lunch as a kid, and this vegan version featuring savory baked tofu is even better than the stuff I grew up eating! Try packing the noodles and tofu separate from the soup, and then mix everything up just before serving.

10-Minute Coconut Yogurt & Chickpea Curry

Is there anything more comforting than a big bowl of curry for lunch? Well good news! This one can be ready to eat in mere minutes! Recipe from Strength & Sunshine.

Mason Jar Miso Soup

Piping hot miso soup…in portable form! Do all the prep work and assemble these jars in advance, then just add hot water when you’re ready for lunch. Recipe from SunnysideHanne.

Ethiopian Red Lentil Stew

This stew packs up great, and gets even better over time, with the lentils soaking up every bit of broth and spice!

Healthy Ramen with Sesame and Fresh Vegetables

Forget all about those super-processed (and not very tasty) ramen packets from the supermarket! This hearty ramen from Go Dairy Free is packed with the good stuff — like fresh veggies, slurpable noodles, and a touch of sesame flavor.

Tempeh Chili

We all know that chili packs up great and makes a delicious lunch. For just about the most satisfying, hearty vegan chili that will not leave you searching for a snack in the afternoon, make it with protein-packed tempeh!

Other Vegan Lunch Recipes

Sweet Potato Sushi

Vegan sushi often makes a great packable lunch…in theory. In reality you might get stuck with rolls full of brown avocado and soggy veggies. Sweet potato sushi filling, on the other hand, holds up great in a lunch pail and will definitely spark the interest of your lunch buddies.

Vegan Potato Leek Quiche

I love cooking up one of these for breakfast on the weekend, and then saving the extra slices for weekday lunches!

Pineapple Fried Rice

Got some leftover rice from last night’s dinner? Repurpose it by making fried rice!

Want some more vegan lunch inspiration? Check out my Vegan Lunch Recipes board on Pinterest!

Like this post? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

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