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.
Read MoreThis 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 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.
Read MoreThis 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.
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 soup is similar to a yogurt-based cucumber soup, but cashews, silken tofu, and lemon juice provide the tangy base in this recipe. Garden cucumbers work as well as seedless, making this soup a great way to use up cucumbers from the summer garden. The toasted sliced almonds add a critical layer of deliciousness that keeps you spooning this soup into your mouth.
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 MoreMany 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!
Read MoreThis healthy and low-calorie plant-based soup (150 calories per 1.5-cup serving) makes for a perfect meal-starter to fill you up or a great lunch to have with a sandwich or soup.
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 MoreHere’s a ramen recipe that doesn’t take all day or require two dozen ingredients. It’s amazing what the miso and mushroom flavors do for the taste of this dish. From flat to full-bodied!
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 soup is related to the traditional Moroccan stew harira. I kept all the key flavors—tomatoes, turmeric, cinnamon, and cilantro—and made it into a simpler lentil soup, made even simpler using the Instant Pot.
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 MoreMost of us eat edamame only as appetizers in Asian restaurants. Here they co-star with potatoes in a healthy and tasty soup.
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