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This plant-based mushroom broth is nutritious but also delicious. It can be used in many recipes, especially soups, gravies, or rice pilafs. The method is easy — put everything into a pot and simmer for an hour, then strain. That’s it. This vegan broth could also be used to sauté onions and garlic for dishes that call for a mushroom vibe. I suggest variations for use in particular dishes or cuisines.
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.
This thick lentil soup, oil-free and plant-based, takes “comfort food” to a new healthy level. The layered flavors and textures make the soup interesting and satisfying. Combine it with a salad and baked potatoes, rice, or whole grain flour tortillas, and you’ve got yourself a delicious meal.
This vegan, plant-based vegetable broth powder tastes a lot like Seitenbacher’s Vegetable Broth and Seasoning powder. I created this copycat version because Seitenbacher’s was getting so expensive. If you buy your nutritional yeast and spices in the bulk section of your supermarket, your broth will cost only pennies per cup. I wish I thought of this a long time ago.
This 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.
Mushrooms 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.
This 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.
A 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.
Many vegan meatballs fall apart or get water-logged if put into a soup. My vegan meatballs don’t do that. They hold up well in this soup. The combination of spinach and meatballs is brilliant!
This cozy split pea soup is hearty, wholesome, and comforting—perfect for chilly days or anytime you crave a nourishing bowl. Made easily in the Instant Pot or on the stovetop, it combines green split peas, vegetables, and aromatic herbs for a flavorful base. A touch of miso and vinegar adds richness and brightness. This soup keeps well and tastes even better the next day, making it a great meal prep option for the week.