This plant-based chili’s flavor runs deep, a tough challenge for vegan chili recipes. You might not taste the cocoa powder or cinnamon, but they contribute to the complexity of this flavor profile. A little tahini lends it some creaminess, and cilantro and limes add bright notes at the end. As a bonus, this chili freezes well and makes at least 8 servings, meaning “Leftovers!,” one of my favorite words.
Read MoreThis delicious plant-based stew comes from the unexpected combination of green lentils and millet. The curry flavoring here is on the mellow side, and softened even further by the miso. From a health standpoint this stew checks all the boxes: legumes, whole grains, and leafy greens. With a salad and optional bread, this stew makes a brilliant winter meal.
Read MoreMushrooms and lentils share the spotlight in this stew, with support from tomato and vinegar flavors. The result is a protein-packed, deeply flavorful plant-based stew that tastes great on its own or with spaetzle, rice, or other grain.
Read MoreThis simple-to-make plant-based black bean soup is the epitome of the saying “the whole is greater than the sum of its parts.” So few ingredients, so much tasty satisfaction. Plus, it’s low in fat (no oil used) and very high in fiber, which has been shown to offer many health benefits.
Read MoreA potato and a bit of cashew cream give this vegan version of cream of spinach soup some heft and creaminess. A whole pound of spinach is used here, but it quickly shrinks in bulk after it hits the hot broth.
Read MoreThis wonderfully complex soup used to take over 24 hours with soaking time. Now it’s done in 90 minutes with the Instant Pot, mostly hands-off time. The subtle blend of spices will keep you coming back for more.
Read MoreThe “groundnut stew” is a favorite dish in many parts of West Africa. I know why! The peanuts, tomatoes, onion, Chile peppers, sweet potatoes, and okra work together to produce a taste like no other stew I know. This is a rib-sticking plant-based lunch or dinner that you’ll be coming back to again and again.
Read MoreThe combination of mellow pintos and smoky chipotles makes this dish satisfying on its own or easily combined with other elements for a satisfying and super-healthy meal.
Read MoreA makeover of Alison Roman’s Spiced Chickpea Stew with Coconut and Turmeric (a recipe for “the stew” “that broke the internet”), this version has 1500 fewer calories and 131 fewer grams of saturated fat. It’s also oil-free. But it has all the flavor and savory goodness of the original. Both are plant-based, but this one is healthier.
Read MoreThis soup has a simple, deep flavor—the red wine vinegar at the end is the key. You can always load up on garnishes to dress it up if you’re feeling fancy.
Read MoreBased on an old tradition in the Southern U.S., this stew showcases that lovely legume with a beauty spot, the black-eyed peas. In this plant-based version, I use smoked paprika and mushrooms to get a smokiness and earthiness similar to pork flavor. The Instant Pot makes this dish a snap.
Read MoreThis beautiful green soup is packed with nutrients from the Swiss chard, zucchini, and beans. The texture is also very pleasing, which is why I called it “silky.”
Read MoreIt’s fun to use those soup mixes you can buy that have a mix of split peas, lentils, barley, and tiny pasta. With some zucchini and a few spices you can just put everything into the Instant Pot or a pot on the stove and let it cook until everything is wonderfully mushed together.
Read MoreThis comforting soup requires more spices than others, but it’s totally worth it. This tasty, substantial soup can serve as an entrée in its own right.
Read MoreThis is the ultimate healthy soup. The lentils add heft, while the cumin, coriander, mint, cilantro, and jalapeño contribute incredible flavor. You may be surprised how addictive this soup is.
Read MoreRed lentil soup is a great soup for your regular rotation. It’s quick, cheap, and filling. It works well any time of year and is perfect for when you’re feeling under the weather.
Read MoreThe combination of vegetables, spices, and cashew milk make this soup special. No single ingredient stands out—they blend into a unique, unmistakable mulligatawny flavor. The Instant Pot speeds up the process, making this from-scratch approach take less than an hour.
Read MoreUse your Instant Pot or stovetop for this recipe. This soup is so easy to make and it’s perfect for a week of lunches or for dinners, including for picky eaters. Without oil, this soup is super-healthy and provides a lot of plant-based protein and fiber.
Read MoreZucchini and curry play well together. This easy soup is thickened with beans and rice. No oil and whole-food ingredients mean this soup is super-healthy and low-calorie, though it doesn’t taste like it.
Read MoreThis is one of those comforting soups that helps you relax. The combination of green and yellow split peas gives it a golden-green glow, and the vegetables provide welcome chunkiness and variety.
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