Tag Archives: #vegansoup

Warming Vegan Recipes To Eat This Week

If you are a recent addition to the vegan world, you might have found the vegan lifestyle and food habits easy during the summer months with fresh salads and pasta dishes, but when the weather turns and we face colder nights you may miss an easy crockpot roast or warming stew. The good thing is that you can still enjoy vegan and healthy comfort foods! 

Vegan Curry

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For something warming that hits the spot, nothing can be better in fall than a good old curry. Now that ‘going vegan’ is becoming popular in the world there are loads of curry recipes which are vegan by nature and this makes it much easier for you to find a great spicy dish to enjoy. In previous posts, I shared a Creamy Curried Broccoli and Cauliflower Soup and Hearty Vegetable Lentil Stew with Goda Masala, but here is an additional yummy vegan curry recipe.

Ingredients:

  • 1 can chickpeas (15.5 oz) 
  • ½ cup red lentils
  • 1 onion
  • 1 green chili
  • 1.8 oz (50g) chopped ginger
  • 2 garlic cloves
  • 1 tbsp Garam masala
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp chili powder
  • 13.5 oz (400 ml) passata
  • 3.38 oz (100ml) coconut milk
  • Rice to serve

Start off by pulsing the onion, garlic, ginger and chili in a food processor. Place into a pan and fry for 10 minutes until fragrant. Add all other ingredients and simmer for 40 minutes. Serve with rice!

Tomato Soup

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Tomato soup is a classic comfort food and it’s one which absolutely anyone can enjoy. The fresh, warming flavor is perfect after a cold day and this recipe is simple and delicious. I prefer mine served with a vegan grilled ‘cheese’ gluten-free sandwich.

Ingredients:

  • 5 medium (500g large) tomatoes
  • 2 tbsp tomato purée
  • 1 onion
  • 1 clove garlic
  • 1 handful basil
  • 16.5 oz (500ml) vegetable stock.

To start off, score a cross into the top of each tomato and boil them for a few minutes in a pan. Place directly until a bowl of ice cold water and allow the skin to peel off. Sauté onions and garlic until translucent, add all other ingredients and simmer for 1 hour. Blend until smooth.

Butternut Squash Risotto

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For a fall time classic which makes the most of the squashes we have available this season, a comforting bowl of risotto cannot go wrong.

Ingredients:

  • 1 cup (200g) butternut squash, diced and boiled
  • 1 cup (200g) arborio rice
  • 2 cloves garlic, minced
  • 1 tbsp tomato purée
  • 1 tsp cumin
  • 1 glass white wine
  • 25.36 oz (750ml) vegetable stock

Place some oil in a pan and add the garlic. Cook for 2-3 minutes. Add in rice and coat with the oil. Pour in the wine and stir until absorbed. Add the tomato purée and a ladle of stock. Stir until combined. Add cumin and some more stock. Repeat adding stock until all has been absorbed. Add in the butternut squash and cook for 10 minutes before serving with a crisp salad.

There are loads of tasty plant-based meals to enjoy as the weather cools so have fun with a few different recipes and you could end up with some new family favorites! What are your favorite fall favorite comfort foods?

Okra Corn Tomato Soup with Jackfruit

What is going on with this crazy weather? It’s been unseasonably hot here, but once it slightly felt like Fall last week – I had to make a soup. I’ve been rushed for time recently, with my children’s soccer, diving, and gymnastics practices; why did I let them do this to me?! So when I saw this can of Tomatoes, Okra and Corn by Margaret Holmes at Deirbergs (a local St. Louis grocery store), I was inspired to use it to make an easy crockpot soup. They had a recipe on the back of the can, but I thought that it would be nice with jackfruit!

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This is the third dish in my jackfruit series; you can read my other two recipes here: BBQ Peach Jackfruit With Chipotle Avocado Slaw and Pineapple Jackfruit Tacos With Pineapple Lime Slaw. I personally like jackfruit best in the crockpot. It pulls apart like pulled pork or chicken, and its slight pineapple-ish taste goes well with the sweetness of the corn and the raisins in this soup.

My husband is not vegan, and he never lived in the South where okra is common like I did. He isn’t a connoisseur of vegetables; he sticks to the basics like broccoli, green beans, caesar salads, and peas. He was very apprehensive to try my soup. After trying it he said that he was surprised that it actually had flavor, and ate it for 3 days. I tried not to be offended by his compliment/insult, and instead, realized that he gave me his picky stamp of approval. Essentially, if you are a meat and potatoes fan like my husband, don’t be scared of the okra and jackfruit in this soup!

DON’T FORGET TO PIN IT

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Okra Corn Tomato Soup with Jackfruit

  • Servings: 12 servings
  • Difficulty: easy
  • Print

This easy crockpot okra corn tomato soup is a savory dish with jackfruit, edamame, and chickpeas. It's sweetened with raisins and flavored with curry.


Credit: My Real Dish

Tips: I served this soup with a gluten-free vegan cornbread. I used this Gluten Free Yankee Cornbread Mix from Glutino Gluten Free Pantry Mix, but made it vegan by using almond milk (instead of buttermilk), 1/4 cup applesauce (instead of an egg), 6 tablespoons vegan butter (instead of dairy butter) and then added 1 can corn. I baked it for 25 minutes at 425 degrees and served it drizzled with agave syrup and a tab of warm vegan butter.

Ingredients

  • 1 medium yellow onion, chopped
  • 5 cloves garlic, minced (~1 tablespoon and 1 teaspoon)
  • 2 cans okra corn and tomatoes (I used the Margaret Holmes brand)
  • 1 container gluten-free vegetable stock
  • 1 cup golden raisins
  • ¼ cup lemon juice (~1 lemon, squeezed)
  • 2 teaspoons Redmond’s Real Salt 
  • 30 grinds of pepper
  • 1 tablespoon yellow curry
  • 5 bay leaves
  • 1 can chickpeas, drained and rinsed
  • 1-20 oz can jackfruit, drained and rinsed (I used the Trader Joe’s brand)
  • 1 cup frozen shelled edamame (without the pods)
  • Gluten-free macaroni shells for serving (I used Tinkyada) 


Directions

  1. Chop onion, mince garlic.
  2. Juice lemon into a measuring cup in order to easily remove the seeds.
  3. Drain and rinse chickpeas and jackfruit.
  4.  Empty the 2 cans of okra corn of tomatoes into the crockpot (with juice).
  5. Add lemon, vegetable stock, curry, pepper, salt, bay leaves and jackfruit.
  6. Cook for 4 hours.
  7. Add the raisins, frozen edamame, and chickpeas and cook for 2 more hours.
  8. Prepare the gluten-free noodles by the instructions on the box.
  9. Serve soup over gluten-free macaroni shells with cornbread (if desired).

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