My favorite way to cook this vegan chili recipe is low and slow, preferably in a slow cooker if you have one. If you like your chili spicy, this is the recipe for you. Chili is a healthy, filling and hearty meal that will please the whole family. My secret ingredient is bulgar wheat, which plumps out as the chili cooks in the slow cooker, turning into tiny, chewy balls of flavor.
This vegetarian chili recipe makes enough to fill an eight quart crock pot. If your crock pot is smaller than that, scale down the quantities or cook the chili in a stock pot on the stove.
14-16 full portions
2 cups dry kidney beans
1 1/2 cups dry black beans beans
6 cups of bean cooking water
1 cup bulgar wheat
One can tomato paste, 6 oz
2 Tbsp. vegetable oil
1 large can chopped tomatoes
2 medium onions, diced
1 green pepper, chopped
1 red pepper, chopped
1 zucchini, chopped
2 medium carrots, chopped
4 stalks celery, chopped
1 cup frozen corn kernels
1/4 avocado per person for garnishing
3 jalapeño peppers, diced (include the seeds if you want it spicy)
I made this soup in Barcelona in the fall when I was inspired by all of the locally grown, seasonal vegetables. Sweet potatoes and black beans are a perfect base for making a vegan soup, providing a nourishing and warming start, that’s built on with a medley of other vegetables and spices. It’s perfect as a meal by itself with a hearty whole grain bread to dip into it, or combined with a salad. On a sunny fall day, combat the brisk weather with this warming vegetarian soup.
8 to 10
4 Tbsp. vegetable oil
1 cup onion, chopped
4 garlic cloves, finely minced
3 cups leeks, sliced vertically, rinsed and chopped
6 cups sweet potatoes, peeled and chopped
2 cups carrots, chopped
1 cup zucchini, chopped
1 cup white mushrooms, sliced
2 cups tomatoes, fresh or canned, chopped
6 cups vegetable stock
2 cans black beans, drained and rinsed
1 Tbsp. ground corriander
1 Tbsp. ground cumin
1 Tbsp. chili powder
2 Tbsp. olive oil
1/2 tsp. salt to taste
Chop the vegetables into bite-sized chunks.
Heat the vegetable oil in a large heavy-bottomed pot.
Add the chopped onion and cook until the onions are translucent, around 5 minutes.
Add the finely minced garlic, chopped leaks and salt and cook for around 10 minutes.
Add sweet potatoes, carrots, zucchini and mushrooms and cook for around 15 minutes.
Add vegetable broth, spices, tomatoes and black beans and bring to a boil for 5 minutes.
Cover and reduce heat to low to simmer until the vegetables are tender, around 15 minutes, stirring occasionally.
Purée soup to desired consistency with an immersion blender.
Add the juice from the 1/2 lemon and season to taste with salt and pepper.
My vegan sweet potato and black bean soup tastes great fresh, you can refrigerate it for up to a week or freeze it and thaw it out whenever you need a quick and easy meal. This quick and cheap vegan soup can be made in a large batch to keep you satisfied for weeks to come.
I’ve reimagined classic French onion soup to create a vegan version with even more flavour than the original. While this soup takes time to prepare, it’s important not to rush the caramelizing of the onions as the entire flavour of the soup is based on the complex sugars created by slowly browning the onions. This easy soup recipe requires a simple list of ingredients, but results in a rich, complex vegetarian onion soup that will satisfy you when you crave a savoury treat.
6 to 8
10 cups (3 pounds) yellow onions, thinly sliced
2 garlic cloves, minced
2 Tbs. margarine
2 Tbs. vegetable oil
1/2 tsp salt
1/2 tsp. sugar
3 Tbs flour
10 cups vegetable stock
2 Tbs. miso paste
4 Tbs. brandy
1 or 2 slices French bread per bowl, day old or toasted
1 Tbs. nutritional yeast per bowl (optional)
Thinly slice the onions and mince the garlic. Thin slices will speed the caramelization process.
Heat the margarine and oil in a large heavy-bottomed pot or skillet. When the margarine has melted, add the onions and cook until the onions are translucent, about 10 minutes.
Add the sugar, salt and garlic and continue occasionally stirring the onions, making sure to not let them burn. Cook until the onions are a caramel colour, about 30 to 40 minutes.
Heat the vegetable stock.
Dissolve the flour in a 1/4 cup hot stock. Stir into the onions and cook for another 4 to 5 minutes.
Add the onions to the pot with the vegetable stock, and deglaze the onion pan with brandy or hot stock to get all the tasty caramelized onion bits.
Bring the soup to a simmer, add the brandy and cover. Simmer the soup for 1 hour. Check occasionally and add water if the level has reduced significantly.
Reduce heat to bring the soup below boiling temperature. Dissolve the miso in 1/4 cup broth and stir into the soup. It’s important not to boil the miso since doing so will break down the beneficial bacteria and enzymes it contains. Cook at a medium low temperature for 30 minutes.
Portion soup into bowls, top with slices of French bread and sprinkle with nutritional yeast. Enjoy!
This vegan onion soup can be refrigerated for up to a week or frozen and thawed when you crave the rich broth and caramelized onions. Now you know how to make French onion soup for vegans. I hope you enjoy this simple French onion soup as much as I do!
The winter leek season is starting to wind down but there’s still time to take advantage of fresh leeks and make a vegetarian leek soup that will fill you up with a hearty and healthy combination of simple ingredients. I like to cook this soup on the weekend and then enjoy delicious leftovers for the rest of the week. This vegetarian leek and potato soup recipe is quick to make but will impress everyone with how creamy, thick and rich it tastes while being nutritious and low calorie. Try making the soup now and then save this simple recipe until the start of the summer leak season. This vegan soup recipe takes about 20 minutes to prepare and an hour in total cooking time.
8 to 10
3 large leeks, white and light green parts only
2 tablespoons extra virgin olive oil
2 tablespoons vegetable oil
2 garlic cloves, finely chopped
1 tsp. salt
10 cups (6 to 7) Yukon Gold potatoes cut into 1/2-inch thick half-moons
7 cups vegetable stock
Black pepper, to taste
Trim the dark green tops and roots from the leeks. Slice them in half lengthwise and wash thoroughly. Cut crosswise into 1/4-inch-thick half-moons. Finely dice the garlic.
Heat the two tablespoons of vegetable oil in heavy-bottomed pot that holds at least 4 litres. Add leeks and garlic and salt. Cook, stirring occasionally, until leeks are softened but not browned, about 7 minutes.
While the leeks are cooking cut the potatoes in half lengthwise and then slice into 1/2-inch-thick half-moons. Continue to occasionally stir the leeks.
Add the vegetable stock. Bring the soup to a boil. Lower heat to simmer, cover, and let cook until potatoes are soft, around 40 minutes.
Stir in the extra-virgin olive oil. Purée soup to desired consistency with an immersion blender. Add some more salt and pepper until it tastes delicious.
You can serve this vegetarian soup as a meal by itself or as a side. This vegan leek soup is just as good reheated as it is fresh and will keep in refrigerator for up to one week. This leek soup also freezes well to satisfy your out-of-season leek cravings.
A collection of healthy, delicious and easy vegan soup recipes