Six vegan soups and stews, from a Ukrainian borscht to a slow cooker chili.
Four of the six use no oil at all. The other two, both vegetable stews, just soften their onions in water instead, and we’ve said so on each one.
1. Yuba Soup (Tofu Skin Soup)
Half a pound of sliced fresh yuba simmers with two dried shiitake mushrooms in kombu stock, seasoned with two tablespoons of soy sauce and half a tablespoon of miso paste. Ten minutes of prep, twenty minutes of cooking, one hearty serving, with a bundle of ramen noodles optional to stretch it into a full meal.
No oil in this one.
Get the recipe from Earth to Veg.
2. Vegan Borscht Beet Soup
A Ukrainian-style borscht built on two cups of grated beets, four cups of chopped cabbage, sliced carrot, celery and onion, simmered in a stock of water, red wine vinegar, bay leaves and a pinch of clove powder. Fifteen minutes of prep, thirty minutes of simmering, four servings, finished with a quarter cup of fresh dill.
No oil in this one. Skip the topping of sour cream or yogurt some versions suggest, plain plant yogurt works if you want it, but it holds up fine without.
Get the recipe from Buttered Veg.
3. Slow Cooker Curried Lentil Soup
A slow cooker soup of two cups of green lentils, carrots, celery, garlic and two cups of kale in seven cups of vegetable broth, seasoned with curry powder, cumin, smoked paprika and turmeric. Ten minutes of prep, six to eight hours on low, six servings.
No oil in this one.
Get the recipe from Flavorful Eats.
4. Easy Slow Cooker Vegan Chili
A three-bean chili of canned pinto, black and kidney beans, two cups of cubed sweet potato, corn, fire-roasted tomatoes and a jar of chunky salsa, with a tablespoon of unsweetened cocoa powder stirred in for depth. Five minutes of prep, three to four hours on high in the slow cooker, six to eight servings.
No oil in this one.
Get the recipe from Strength and Sunshine.
5. Vegetable Stew with Onion, Broccoli and Cauliflower
A skillet stew of five sliced red onions, frozen broccoli and cauliflower, a cubed portobello mushroom, leeks and one chopped apple, seasoned with bay leaves, thyme, smoked paprika and basil. Ten minutes of prep, twenty minutes on the stovetop, four servings.
The recipe calls for one to two tablespoons of coconut oil to soften the onions first. Soften them in a few tablespoons of water instead, then carry on with the rest of the vegetables the same way.
Get the recipe from Refresh My Health.
6. Hearty Vegetable Stew for Everyone
A one-skillet stew of enoki mushrooms, frozen peas, green beans and broccoli, plus shallots, leek, carrot, parsnip and grated ginger, thickened at the end with up to 200 grams of tomato puree. Ten minutes of prep, twenty minutes on the stovetop, four servings.
The recipe already simmers everything in water as it cooks, so the one tablespoon of coconut oil it lists can just be left out with no other change needed.
Get the recipe from Refresh My Health.
All six recipes and photos are used with permission from their bloggers.
