Vegan Chili or Soup Recipe?

[goldberry]

My MIL will be coming to stay with us for a couple of days.  This woman is an AMAZING cook.  She is vegan and makes dishes that everyone loves and taste better than ones with meat, cheese, etc.  When she visits people, she always says not to bother trying to make vegan stuff, she will just go to the store, no trouble.

 

I would like to make at least a pot of something she can eat, just to be a decent host.  Please share a recipe you know is good!

[Teachaheart]

Silky Gingered Zucchini Soup. http://meljoulwan.com/2012/11/05/silky-gingered-zucchini-soup/

 

I make it with vegetable stock instead of chicken broth. It's inexpensive, easy, and delicious. Oh, and healthy.

[Stacia]

Lisa's Lovely Lentil Stew. I make this pretty often as ds & I love it. It's simple & tasty. If I have carrots &/or cauliflower on hand, I often toss those in too.

 

We also love the Best Soup Ever recipe. (Are vegetable bullion cubes vegan?)

 

 

[Kareni]

These recipes all sound delicious!

 

Regards,

Kareni

[Cinder]

Dh makes the chili from Born to Run and it's really good! I don't have the recipe on me--can't find the book--but you can probably pick up the book from the library. It has a ton of ingredients, very flavorful and makes a huge potful.

 

Another vegan soup I like is Corn Lover's Vegetable Stew by Dr Ornish:

 

2-1/2 c veg broth

1 onion, thinly sliced

2 garlic cloves, minced

4 c 1-inch cubed peeled butternut squash

1-1/4 c fresh or thawed frozen corn kernels or 1 can corn

1 (16-oz) can diced tomatoes

1 Tbs chopped fresh or 1 tsp dried thyme

1 tsp salt

1/4 tsp pepper

1 can hominy

1 red or green bell pepper chopped into 1-inch squares (I prefer the taste and look of red)

 

Bring 1/2 c. broth to boil then add onion and garlic and cook until onion softens. Add squash, tomatoes, corn, thyme, salt, pepper and remaining broth. Bring to boil then cover and reduce heat to simmer and cook 10 mins. Add hominy and bell pepper and return to simmer. Cover and simmer until squash and bell pepper are tender but not mushy, about 10 mins.

 

We're not vegan but everyone in the family loves both of these dishes. Even my picky eaters!

[mamaraby]

New England Glam Chowder - http://www.theppk.com/2013/10/new-england-glam-chowder-video/

Red Posole with Beans - http://www.vegkitchen.com/recipes/quick-red-posole-with-beans/

Summer Corn Soup - http://minimalistbaker.com/simple-summer-corn-soup/

Any of Vegan Richa's soups - http://www.veganricha.com/category/soup

 

I have a chili recipe, but I don't share. ;) Isa Chandra Moskowitz has a Meaty Beany Chili recipe which is pretty good. It was part of her Breville YouTube series so you can likely still find it on YouTube.

[PrairieSong]

I can't get the link to work atm, but Easy Tuscan Bean Soup from thewanderlustkitchen.com is SO good. I used vegetable broth and we did not put cheese on top as it shows in the photo. I made it for a soup supper and had many requests for the recipe.

 

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[lewber]

http://www.onceuponachef.com/2014/02/smoky-chickpea-red-lentil-vegetable-soup.html

 

Use veggie stock and this one is delicious! I usually leave the veggies out and without them it's delicious.

[Guest]

Beyond Beef is FABULOUS as a ground meat substitute in chili and spaghetti sauces and so on. It is in the freezer section in the Natural Foods or whatever your store calls it. I have found it at Safeway and at Kroger stores.

[rose]

I don't have a recipe but black bean soup with corn is delicious.

[UnionJack]

We love this lentil chili:

 

Winter Lentil Chili

Source: Nordstrom Friends and Family Cookbook, p. 45

 

Serves 8-10

 

2 cups lentils, rinsed and picked over

7 cups water or vegetable broth

1 large yellow onion, finely chopped

2 large red or yellow bell peppers, seeded, deribbed, and finely chopped

2 cans (14.5 ounces each) diced tomatoes in juice

1 can (15 ounces) tomato sauce

¾ cup beer

3 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons dried oregano

1 ½ teaspoons cayenne pepper

1 ½ teaspoons kosher salt

(1 cup sour cream)

(1 cup shredded Cheddar cheese)

 

In a 6- to 8- quart saucepan, over medium-high heat, combine the lentils and water. Bring to a simmer, reduce the heat to medium-low so the water simmers gently, and cook the lentils until tender, about 45 minutes. Add the onion, bell peppers, tomatoes with juice, tomato sauce, beer, chili powder, cumin, oregano, cayenne, and salt. Stir well, reduce the heat to low, and keep the soup at a bare simmer until the flavors meld, about 30 minutes longer. Taste and adjust the seasoning.

 

Ladle the chili into warmed bowls and top each serving with a dollop of sour cream and some of the cheese (for non-vegans :-) ) Serve immediately.