Easy Vegan Fall Soup Recipes ~ Lemon & Wild Rice Soup

As much as I complain about the temperature dipping below what I find naturally comfortable, there are two things that I truly look forward to when autumn hits; Halloween and soups. Okay, the changing of the leaves is also a beautiful sight to behold but nothing is better than soup.

It doesn’t matter if it’s a creamy bisque, a hearty curry, a veggie stew or a delicious Asian inspired vegan Pho, or any other variety of noodle soups I can come up with, I want it all and I want it every day. Soup is my go to in fall and winter, consider it my warm liquid salad for the half the year. I haven’t made too many soups because it’s only just getting chilly, but the apartment block we rent in Romania is old school…like so old school that it is made up mostly of cement. Add to that, our side of the building is NOT the sunny side and you can see why I am constantly cold.

But, I digress. We were talking soups, no?

For today’s vegan soup recipe, I went with a simple lemon and wild rice soup, though it doesn’t taste anywhere near as simple as it sounds. I swear.

Easy vegan soup recipes can be made with pantry staples.

Soups are always easy vegan recipes because mostly they are or can be one pot recipes as well, which this one is. Sometimes I will make the rice separately but this time I wanted every grain of wild basmati rice to soak up all the waste free vegan broth, the lemon juice and all the delicious herbs and spices.

Southern Style Vegan Black Eyed Pea & Spinach Stew

I know, I know, it’s barely September and here I am with a stew recipe. The weather is still nice but has cooled dramatically after the super warm summer we’ve had all over Europe (and home in the US too, no?), which makes it the perfect time to hop on the stew train. Or if you prefer, the soup train?

Not to mention the fact that black eyed peas are very difficult to find here so when I found them (jarred, boo) I grabbed them, held on tight and knew I had to make a southern style vegan bean stew.

Why? Both of my grandmothers have southern roots–Alabama & Tennessee, respectively–which means I have eaten my fair share of bean soups, stews and the mysteriously named soup beans. Sometimes, when my longing for time with my grannies gets too strong, this is one of my go to recipes. Or when it’s a little bit chilly and I’m making an excuse to eat soup. Or just because the mood strikes.

Black eyed peas are perfect for vegan stews or slow cooker vegan recipes

This is a very hearty stew which means, in my opinion, it doesn’t require bread or crackers or anything else on the side. You’ve got spinach for dark leafy greens, onions and potatoes for fiber and tons of other nutrients. Just season well and let this big bowl of vegan goodness do it’s thang.

Vegan Squash & Lentil Stew

For the past few days the weather outside has left much to be desired. It’s been gray and rainy, which means the hard work of editing takes even longer. My energy is low and even getting through my workouts takes more effort and focus than usual. It’s the end of May but it feels as if Spring has only just arrived.

So what’s a girl to do when it should be bright and sunny and warm outside, but instead it’s gray and dreary and chilly?

Make soup.

By some odd stroke of luck, I found a squash at the market and after getting caught in the rain while loading groceries, I knew what had to be done.

Squash & lentil stew.

This soup is thick and creamy and though it make taste and look like a complicated vegan bisque recipe, the truth is that this is an easy one-pot vegan soup that anyone can make at anytime.

Pickled Wood Ear Mushrooms & Vegan Snow Pea Ramen

This week is crazy busy for me so I’ll keep this post short without skimping on the details or photos of the finished product. This weekend my partner and I went out for a long walk that became super abbreviated about halfway through, thanks to an impromptu rain storm. It didn’t last long but we were proper chilled when we made it back to our place and all thoughts of cold salad were out the window in favor of soup.

Sort of.

I found FRESH wood ear mushrooms and I was so excited to recreate these pickled mushrooms I had at one of the few Asian style restaurants in Ploiesti. But wood ear mushrooms aren’t a meal, especially when you only have 200 grams of them. So then I thought of soup. And then ramen.

And that’s how I ended up with this vegan restaurant style Asian lunch for two.

Vegan mince & snow pea ramen, Nori & scallion soup & pickled wood ear mushrooms

For the soup: Ginger, garlic, lemongrass, scallions & nori with my waste free broth. Simmered for 20 minutes and then ready to go!

Vegan Sausage & Bean Casserole w/Garlicky Mashed Potatoes

I know, I know. Beans and sausage are both proteins and totally unnecessary in one desk. I know. Really, I do. In fact, most nights of the week I’ll be the annoying vegan making that argument. But a deal is a deal and when we decided, ages ago, that as long as we had the ingredients and the know-how, we would make the dish the other person requested to the best of our ability.

And we’d just bought some Verdino brand vegan sausages, and there are ALWAYS beans in the pantry, so I had no excuse not to do it. Other than being difficult, of course, which I am always happy to do.

But, I didn’t. Bummer.

But, life goes on.

He asked for Sausage & Bean casserole with mashed potatoes and this is what I came up with.

Before we get to the yummy smells and full bellies, we need to gather our ingredients.

Ingredients:
Cannellini beans
Vegan sausage
Onion
Garlic
Potatoes
Bell pepper
Dried chili peppers
Red wine
Tomatoes (fresh or crushed)
Vegan butter
Plant milk (I used almond, unsweetened)
Thyme
Bay leaf

This lovely graphic is courtesy of Cronometer.com, the app I use to track my calories/nutrients.

You can cook the vegan sausages in the pan to start if you’d like, but I cranked the oven up and cooked them in there, turning every 3 to 5 minutes until good & crispy on all sides. It’s a good way to multi-task and a better way to make this a no oil added vegan dish.

Take a minute to get your potatoes boiling so everything finishes around the same time.

Next, heat up the skillet and add the onion, dried chilies and bell pepper, cook until tender, about 4 to 5 minutes. Add garlic and thyme, cook until fragrant.

Then, add the red wine and simmer until it starts to reduce.

Add beans and cover, simmer 10 to 20 minutes, or until a thick sauce starts to form.

When potatoes are tender, drain and reserve some of the starchy water in a measuring cup. Add the vegan butter to the same hot pot you used to boil the potatoes until it sizzles. Toss in the minced garlic until brown & fragrant, turn down heat and remove the pot to a sturdy, flat surface so you can give the potatoes a proper mashing.

Use plant milk and starchy water to get the consistency you’re going for and return to heat until its warmed through.

Take the vegan sausages from the oven and toss with the bean sauce, serve on top of the potatoes.

This meal is perfect when you want red wine in your dinner instead of with it, when the weather gets cold, which it seems be doing whenever it feels like for the past few weeks, or when you’re in the mood for a protein-heavy vegan meal. It’s pretty much perfect any way you look at it.

Enjoy and if you try this recipe, I’d love to hear/see it, so hit me up on Instagram.

Vegan Corn & Potato Chowder

You know how sometimes you’re scrolling through Facebook and you see a vegan dish that calls to you? Well that’s what happened to me with this meal. There is no long story about why I love it or why I was craving it, just a simple case of I saw it. I wanted it. I made it.

Back in my non-vegan days, I couldn’t not stand chowder because I have never been a fan of milk or heavy cream, but after seeing a photo, I decided to give a shot. So, after a long walk on a very cold day in Romania, I whipped out my ingredients and tried my hand at vegan corn & potato chowder.

The ingredient list for this vegan chowder is pretty simple:

Easy Vegan Soups ~ Red Lentil & Ramen Veggie Soup

One of my favorite things to make when it’s cold outside is soup. Or stew, or a delicious combination of the two that I liked to call, stewp.

Give me a bunch of veggies and a handful of grains served with a delicious broth and I am good to go.

At least, that’s what I tell myself. But one day after a particularly grueling workout, I couldn’t decide if I wanted ramen soup (which I LOVE) or lentil soup. They couldn’t possibly go together, could they?

Could they?

Turns out, just about anything is possible with the right motivation, and what better motivation than hunger?

Don’t be afraid to load your soup up with a small amount of a large variety of vegetables, especially this season when you need all the vitamins and minerals possible to keep you healthy.

Vegan Meatball Stew & Creamy Polenta

Nothing is better than a nice stewy dish when the weather is cold, and let me tell ya, the weather here has been COLD!!!

I was really in the mood for a hearty vegetable stew but my partner wanted me to make creamy polenta so I split the difference and added a lot less broth and served it on top of polenta. With the help of Beyond Burger vegan meatballs.

Couscous & Vegan Mince Stuffed Mushrooms

I love mushrooms. They are just…delicious.

You can use them as the ‘meat’ replacement if you’re just starting to transition to a vegan diet or lifestyle because they are sturdy and heavy and did I mention, delicious? You can grill them, fry’em, roast them in the oven or pop them in the air fryer. These suckers are very versatile, use them in your favorite mushroom vegan Buddha bowl.

I will put mushrooms in any vegan recipe I can from vegan risotto, to shredded barbecue oyster mushrooms on a bun and even vegan burgers.

I recently came across some of those giant mushrooms that are just perfect for a night of stuffed mushrooms, and then I found out that the new Romanian vegan food brand, Verdino, made a mince and I knew I had to try it out!

The hard part of any stuffed mushroom recipe is figuring out what to stuff it with. Do you load it up with veggies or look for a protein source? Since I already knew the Verdino mince was on the menu, it was time to fill up the giant brown and white mushroom caps.

I decided to keep this vegan dinner recipe simple with easy ingredients for both components of this dish. Inside the mushrooms are: couscous, shallots, sundried tomatoes, garlic, green bell pepper and vegan mince not meat.

Just saute the shallots, bell pepper and garlic, add in the mince last unless it’s really greasy, then add it first so you won’t need to add any additional oil, a perfect option if you want an oil-free diet option. Season and cook until brown and warmed through, set aside.

I recommend that you give it some time to cool down before you handle the mixture because you will end up using your hands.

Now, while this is all going on, you’ll have to make the couscous. Bring salted/seasoned water to a boil and add the couscous. Stir and remove from heat and, voila, couscous.

Annnnd, while you’re doing all that, you should get the mushrooms going in the oven unless you want them to get super water logged while stuffed. Bake them for about 15 to 20 minutes until they are still firm but starting to crisp around the edges.

Stuff the mushrooms with your vegan mince mixture and bake for another 10 to 15 minutes. Oh and as my Hubs suggested, add cheese on top if you want, but you don’t need them.

If you mis-measured the way I did, put the rest of the mix on the plate to make a ‘bed’ of stuffed mushroom goodness.

Since we know this isn’t a proper vegan dinner for any grownup vegan, what will you add with these stuffed mushrooms? You can go with fries because they DO go with just about everything. But I opted for carrot, garlic & ginger soup instead. Please be kind because the photo, well, it isn’t pretty.

It was a very satisfying vegan dinner recipe and it was pretty quick to put together. It was the perfect bistro night dinner, at least in my opinion.

As for the Verdino mince, it was delicious and not too oily. I added a few basic seasoning like salt, black pepper, garlic granules and smoky paprika and that was all it needed. If you find it, give it a shot, and tell me in the comments what’s your favorite brand of vegan mince not-meat?

African Inspired Vegan Chickpea & Peanut Butter Stew

With autumn fast upon us, I thought it was time to start bringing out the vegan soup and stew recipes. What better way to save time and stay warm than a slow cooking pot of vegetables, herbs & spices? None I can think of!

So I came across this recipe on Minimalist Baker and thought to myself, why not?

As always, feel free to make adjustments to fit your palate but unless you have some type of allergy, I really recommend you give it a solid chance first.

So what exactly makes this vegan stew, African inspired? Firstly, the peanuts or in my case, the peanut butter. And the spices. I used ras el hanout because, let’s face it, this spice blend is packed with flavor and SO delicious. Bonus tip: coat this on your potatoes before making a batch of fries in the oven or the air fryer! I also added harissa paste because I can’t get enough spice.

The ingredient list is pretty simple:

Chickpeas
Onion
Coconut milk (creamy)
Garlic
Tomato paste
Diced tomatoes (fresh or canned, its up to you)
Peanut butter
Bulgur
Coconut oil
Red bell pepper

Heat the coconut oil (or water) in a big pot or skillet and add the ras el hanout and turmeric powder, cooking until fragrant. Then add onion, garlic and bell pepper and cook 4 to 6 minutes, not too much because we’re just getting started. Add salt and pepper.

Add tomato and harissa paste, tomatoes, chickpeas, coconut milk, peanut butter and water or broth.

I only added about 1.5 tablespoons of peanut butter to the actual soup because peanut butter is crazy caloric. Instead I mixed the remaining peanut butter with hot water and drizzled it over the top for flavor and a pretty garnish.

Bring the mixture to a boil and then lower to a simmer for about 20 minutes, or until the liquid is thick and creamy.

You can add corn or tapioca start to thicken if you decide not to go crazy with coconut milk, or just enjoy it more soup-y than stew-y.

I served it on a bed of bulgur instead of rice because I love bulgur and I thought it would add a nice texture to the stew.

This meal wasn’t as calorie friendly as I prefer my vegan meals, thanks to the addition of coconut milk and peanut butter, but sometimes sacrifices have to be made if you want to try something news. Right?

My only regret was that I couldn’t find any African or specifically, West African beer to go along with this meal. Otherwise it was a great new meal to test out and enjoy.