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Portobello Tetrazzini Soup

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Portobello Tetrazzini Soup - Epicurean Vegan

Oh how I love soup season! I also love mushrooms, so portobellos are perfect for creating a hearty, satisfying soup. Meat-schmeat! Who needs it?! Because it’s just the two of us these days, I made a small batch (serves 3), but you could easily double this recipe to feed a larger crew. This soup has lots of savory flavor and is ready in about 30 minutes.

INGREDIENTS:
2 Tbs vegan margarine
3 cloves of garlic, minced
1 C diced onion
5 portobello mushroom caps, cut into cubes
4 C vegetable broth
1/2 C red wine
4-oz spaghetti, broken in half (I used quinoa pasta to keep it gluten-free)
1 C frozen peas
1/2 tsp dried lemon peel
1 tsp salt
1/2 tsp black pepper
1/2 tsp thyme
1/2 C non-dairy half and half, unsweetened (I recommend almond or soy; not coconut)
1 C chopped parsley
Vegan Parmesan (I like Follow Your Heart brand shredded Parmesan)

DIRECTIONS:
In a large soup pot, melt the vegan margarine and add the garlic; cook for 1-2 minutes. Add the onion and cook for 5 minutes, then add the portobellos. It may seem like a lot at first, but they will cook down. Add the vegetable broth and wine. Bring to a boil and add the pasta; cook over medium heat for 5 minutes, stirring occasionally.  Add the peas, salt, pepper, lemon peel, and thyme and cook another 5 minutes. Stir in the half and half and parsley and heat. Top individual servings with Parmesan and enjoy!

Portobello Tetrazzini Soup
 
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Oh how I love soup season! I also love mushrooms, so portobellos are perfect for creating a hearty, satisfying soup. Meat-schmeat! Because it's just the two of us these days, I made a small batch (serves 3), but you would easily double this recipe to feed a larger crew. This soup has lots of savory flavor and is ready in just over 30 minutes.
Author:
Serves: 3
Ingredients
  • 2 Tbs vegan margarine
  • 3 cloves of garlic, minced
  • 1 C diced onion
  • 5 portobello mushroom caps, cut into cubes
  • 4 C vegetable broth
  • ½ C red wine
  • 4-oz spaghetti, broken in half (I used quinoa pasta to keep it gluten-free)
  • 1 C frozen peas
  • ½ tsp dried lemon peel
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp thyme
  • ½ C non-dairy half and half, unsweetened (I recommend almond or soy; not coconut)
  • 1 C chopped parsley
  • Vegan Parmesan (I like Follow Your Heart brand shredded Parmesan)
Directions
  1. In a large soup pot, melt the vegan margarine and add the garlic; cook for 1-2 minutes.
  2. Add the onion and cook for 5 minutes, then add the portobellos. It may seem like a lot at first, but they will cook down.
  3. Add the vegetable broth and wine. Bring to a boil and add the pasta; cook over medium heat for 5 minutes, stirring occasionally.
  4. Add the peas, salt, pepper, lemon peel, and thyme and cook another 5 minutes.
  5. Stir in the half and half and parsley and heat.
  6. Top individual servings with Parmesan and enjoy!

 

 

Roasted Corn & Chile Chowder

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Roasted Corn and Chile Chowder -- Epicurean Vegan
Fall is upon us and that means soup season! I had four fresh ears of corn in the fridge, cans of diced green chiles, and the cold and rain had set in outside, so I took it as a sign. Roasting the veggies ahead of time also seemed like the appropriate thing to do and I can tell you, it’s worth the small effort. This hearty, spicy chowder is packed full of flavor and heat that you’ll be welcoming fall and its soup-loving weather.

INGREDIENTS:
4 fresh sweet corn ears
1 red bell pepper, diced
4, 4-oz cans diced green chiles (I used two mild; two hot. Beware: it’s zippy!)
1 onion, diced
6 garlic cloves
2-3 Tbs coconut oil
Salt and black pepper
Olive oil
2 medium russet potatoes, peeled and diced
2 C vegetable broth
2 C coconut milk (the refrigerated carton variety, unsweetened)
2 tsp cumin
1 tsp oregano
2 Tbs nutritional yeast
1/4 C lime juice
1/2 to 1 C fresh cilantro leaves, chopped
3-4 C cherry tomatoes, halved or quartered
Vegan sour cream, tortilla strips, diced avocado, optional

DIRECTIONS:
Preheat oven to 450. Using a sharp knife, cut the corn kernels from the cobs. Combine in a medium bowl with the red bell pepper, onion, and diced chiles. Coat with coconut oil and season with salt and black pepper. On a foil-lined baking sheet, spread the veggie mixture out evenly. Leave a small corner free for the garlic. To roast the garlic, I removed the skins from the cloves, drizzled them with a tiny bit of oil and wrapped them up. Place it on the  baking sheet.

Roasted Corn and Chile Chowder -- Epicurean Vegan Roasted Corn and Chile Chowder -- Epicurean Vegan

Roast for 15 minutes, stir, then roast another 15 minutes.
Roasted Corn and Chile Chowder -- Epicurean Vegan

Keep the oven on so you can roast the tomatoes. Coat the tomatoes in olive oil; season with salt and black pepper, and layer onto the baking sheet with fresh foil. Roast for 15-20 minutes. Meanwhile, in a large soup pot, add the roasted garlic (I used my garlic press, or you can mince the cloves with a knife), 2 Tbs olive oil, and the diced potato. Over medium heat, saute the potatoes for 5-10 minutes, then add the 2 cups of vegetable broth. Let simmer for 10 minutes, or until the potatoes start to soften.
Roasted Corn and Chile Chowder -- Epicurean VeganAdd the roasted vegetables, coconut milk, nutritional yeast, cumin, oregano, and season with salt and black pepper.

Roasted Corn and Chile Chowder -- Epicurean VeganSimmer for 10-15 minutes. I used my immersion blender to puree only about a third of the soup—not too much. If you don’t have an immersion blender, I recommend pureeing no more than 2 cups in a food process or blender.

Stir in the lime juice and fresh cilantro. Top individual servings with some roasted tomatoes, sour cream, diced avocado, and tortilla strips. Enjoy!

Roasted Corn & Chile Chowder
 
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Fall is upon us and that means soup season! I had four fresh ears of corn in the fridge, cans of diced green chiles, and the cold and rain had set in outside, so I took it as a sign. Roasting the veggies ahead of time also seemed like the appropriate thing to do and I can tell you, it's worth the small effort. This hearty, spicy chowder is packed full of flavor and heat that you'll be welcoming fall and its soup-loving weather.
Author:
Serves: 6
Ingredients
  • 4 fresh sweet corn ears
  • 1 red bell pepper, diced
  • 4, 4-oz cans diced green chiles (I used two mild; two hot. Beware: it's zippy!)
  • 1 onion, diced
  • 6 garlic cloves
  • 2-3 Tbs coconut oil
  • Salt and black pepper
  • Olive oil
  • 2 medium russet potatoes, peeled and diced
  • 2 C vegetable broth
  • 2 C coconut milk (the refrigerated carton variety, unsweetened)
  • 2 tsp cumin
  • 1 tsp oregano
  • 2 Tbs nutritional yeast
  • ¼ C lime juice
  • ½ to 1 C fresh cilantro leaves, chopped
  • 3-4 C cherry tomatoes, halved or quartered
  • Vegan sour cream, tortilla strips, diced avocado, optional
Directions
  1. Preheat oven to 450. Using a sharp knife, cut the corn kernels from the cobs. Combine in a medium bowl with the red bell pepper, onion, and diced chiles. Coat with coconut oil and season with salt and black pepper.
  2. On a foil-lined baking sheet, spread the veggie mixture out evenly. Leave a small corner free for the garlic. To roast the garlic, I removed the skins from the cloves, drizzled them with a tiny bit of oil and wrapped them up. Place it on the baking sheet.
  3. Roast for 15 minutes, stir, then roast another 15 minutes.
  4. Keep the oven on so you can roast the tomatoes. Coat the tomatoes in olive oil; season with salt and black pepper, and layer onto the baking sheet with fresh foil. Roast for 15-20 minutes.
  5. Meanwhile, in a large soup pot, add the roasted garlic (I used my garlic press, or you can mince the cloves with a knife), 2 Tbs olive oil, and the diced potato. Over medium heat, saute the potatoes for 5-10 minutes, then add the 2 cups of vegetable broth. Let simmer for 10 minutes, or until the potatoes start to soften.
  6. Add the roasted vegetables, coconut milk, nutritional yeast, cumin, oregano, and season with salt and black pepper.
  7. Simmer for 10-15 minutes. I used my immersion blender to puree only about a third of the soup---not too much. If you don't have an immersion blender, I recommend pureeing no more than 2 cups in a food process or blender.
  8. Stir in the lime juice and fresh cilantro. Top individual servings with some roasted tomatoes, sour cream, diced avocado, and tortilla strips. Enjoy!

 

Creamy Mushroom & Spinach Soup

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Creamy Mushroom & Spinach Soup -- Epicurean Vegan

It’s hard to beat a comforting, savory soup on a cold night. It’s also great when it doesn’t take a lot of time to make, so this is perfect for a snowy weeknight. I served this with a side Caesar salad which paired together beautifully!

INGREDIENTS:
6 small russet potatoes, diced (about 4 C)
4-5 C vegetable broth
16-oz cremini mushrooms, sliced
1 bunch spinach, chopped small/fine
1 can lite coconut milk
1/2 tsp thyme
1/4 tsp rosemary
3/4 tsp Herbs de Provence
1/2 tsp salt
1/4 tsp black pepper
2 garlic cloves, minced
3 green onion or one bunch of chives, chopped

Creamy Mushroom and Spinach Soup -- Epicurean Vegan

DIRECTIONS:
In a large soup pot, bring the broth to a boil and add the potatoes. Reduce to a simmer and cook for about 20 minutes, or until the potatoes are tender. Add half of the sliced mushrooms and about 2/3 of the canned coconut milk. Use an immersion blender to puree the soup to your desired consistency. (I mostly pureed it, but left just a few chunks.) Season with the thyme, rosemary, Herbs de Provence, salt, pepper and garlic. Stir in the rest of the mushrooms, along with the spinach and remaining coconut milk. Add more broth if you feel it needs thinning. Bring to a low simmer and serve individual servings topped with green onion or chives. Enjoy!

Creamy Mushroom & Spinach Soup
 
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It's hard to beat a comforting, savory soup on a cold night. It's also great when it doesn't take a lot of time to make, so this is perfect for a snowy weeknight. I served this with a side Caesar salad which paired together beautifully!
Author:
Serves: 4-6
Ingredients
  • 6 small russet potatoes, diced (about 4 C)
  • 4-5 C vegetable broth
  • 16-oz cremini mushrooms, sliced
  • 1 bunch spinach, chopped small/fine
  • 1 can lite coconut milk
  • ½ tsp thyme
  • ¼ tsp rosemary
  • ¾ tsp Herbs de Provence
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 garlic cloves, minced
  • 3 green onion or one bunch of chives, chopped
Directions
  1. In a large soup pot, bring the broth to a boil and add the potatoes. Reduce to a simmer and cook for about 20 minutes, or until the potatoes are tender.
  2. Add half of the sliced mushrooms and about ⅔ of the canned coconut milk. Use an immersion blender to puree the soup to your desired consistency. (I mostly pureed it, but left just a few chunks.)
  3. Season with the thyme, rosemary, Herbs de Provence, salt, pepper and garlic.
  4. Stir in the rest of the mushrooms, along with the spinach and remaining coconut milk. Add more broth if you feel it needs thinning.
  5. Bring to a low simmer and serve individual servings topped with green onion or chives. Enjoy!

 

Sweet Potato-Black Bean Mole Stew

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Sweet Potato-Black Bean Mole Soup -- Epicurean Vegan

Holy mole! Okay, that was cheezy, but seriously . . . holy mole! We all know sweet potatoes and black beans go together like peanut butter and jelly, so how about a stew? Oh, and kale? Yes, please. It is officially winter around here and this is the perfect stew for a cold night. And, it’s ready in 30 minutes. No joke. Plus, you can’t beat the immune-boosting powers of kale and mushrooms. Again . . . the perfect stew. You could dress it up with some cilantro, chives, maybe even some corn chips and vegan cheddar shreds, but why mess with a good thing? (But you can if you want to.)  I’m loving this just the way it is. I planned to use different chili seasonings, but then I discovered this mole seasoning in my cabinet from Savory. An idea was born.
Mexican Mole seasoningI love my mole sauce, but the ease of this seasoning won out. I made this stew a bit mild, so feel free to up the ante by adding more cumin and Ancho chili powder.

INGREDIENTS:
2 Tbs olive oil
1 medium onion, chopped
1 large sweet potato, peeled and diced
4 cloves of garlic, minced
2 (heaping) Tbs Mexican Mole seasoning
1 (heaping) Tbs cumin
1 (heaping) Tbs Ancho chili powder
1/2 tsp salt
4 C vegetable broth
1 15-oz can black beans, drained and rinsed
1 15-oz can diced tomatoes
3-4 C mushrooms, diced
1 bunch dinosaur kale, chopped small (about 4 cups)

DIRECTIONS:
In a large soup pot, heat the olive oil. Add the onion and sweet potato and cook over medium heat until the onions begin to soften.  Add the mole seasoning, cumin, Ancho chili powder, and salt.
Sweet Potato-Black Bean Mole Stew -- Epicurean VeganPour in the broth and let simmer for 15 minutes. Add the beans, tomatoes, mushrooms, and kale, and let simmer another 10 minutes. You may need to add a little more broth or water. Also, add more salt or other seasonings if you feel it needs it. Serve with corn chips and enjoy!

Sweet Potato-Black Bean Mole Stew
 
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Holy mole! Okay, that was cheezy, but seriously . . . holy mole! We all know sweet potatoes and black beans go together like peanut butter and jelly, so how about a stew? Oh, and kale? Yes, please. It is officially winter around here and this is the perfect stew for a cold night. And, it's ready in 30 minutes. No joke. Plus, you can't beat the immune-boosting powers of kale and mushrooms. Again . . . the perfect stew. You could dress it up with some cilantro, chives, maybe even some corn chips and vegan cheddar shreds, but why mess with a good thing? (But you can if you want to.) I'm loving this just the way it is. I planned to use different chili seasonings, but then I discovered this mole seasoning in my cabinet from Savory. An idea was born. I love my mole sauce, but the ease of this seasoning won out. I made this stew a bit mild, so feel free to up the ante by adding more cumin and Ancho chili powder.
Author:
Ingredients
  • 2 Tbs olive oil
  • 1 medium onion, chopped
  • 1 large sweet potato, peeled and diced
  • 4 cloves of garlic, minced
  • 2 (heaping) Tbs Mexican Mole seasoning
  • 1 (heaping) Tbs cumin
  • 1 (heaping) Tbs Ancho chili powder
  • ½ tsp salt
  • 4 C vegetable broth
  • 1 15-oz can black beans, drained and rinsed
  • 1 15-oz can diced tomatoes
  • 3-4 C mushrooms, diced
  • 1 bunch dinosaur kale, chopped small (about 4 cups)
Directions
  1. In a large soup pot, heat the olive oil.
  2. Add the onion and sweet potato and cook over medium heat until the onions begin to soften.
  3. dd the mole seasoning, cumin, Ancho chili powder, and salt.
  4. Pour in the broth and let simmer for 15 minutes.
  5. Add the beans, tomatoes, mushrooms, and kale, and let simmer another 10 minutes.
  6. You may need to add a little more broth or water. Also, add more salt or other seasonings if you feel it needs it. Serve with corn chips and enjoy!

 

Hearty Vegetable-Lentil Soup

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Hearty Vegetable-Lentil Soup -- Epicurean VeganSo, I’ve been kind of mackin’ on lentils lately. If you’re a longtime reader, you may have noticed that I haven’t cooked with lentils too often. I bought some a couple of weeks ago because I wanted to give them a shot. I’ve had plenty of lentil dishes at restaurants, but for some reason, I just never introduced them into my kitchen—until now. This nutty, earthy legume is not only tasty, but it’s pretty healthy too: high in fiber which helps lower cholesterol, control weight and keeps things moving smoothly; high in magnesium and folate which promotes heart heath and improves blood and oxygen flow; and is an excellent source of protein. How ’bout that?! Add in some other healthy veggies and you have yourself a powerful bowl of vegan goodness. This soup started out with me scouring the produce drawers; not much there at the moment because I have to hit the grocery store tomorrow, so I wasn’t sure how prolific this soup would be, but I’m thrilled with the results. If you’ve fallen out of love with lentils, rekindle the magic with this hearty, comforting bowl of lentil love.

INGREDIENTS:
1 Tbs olive oil
2 cloves garlic, minced
1 large onion, chopped
9 C vegetable broth
1-1/2 C lentils (I used half green, half red)
1 C pasta (I used rotini, but any small pasta will do)
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp cumin
1/4 tsp oregano
1 bay leaf
2 C mushrooms, quartered or chopped
1 14-oz can diced tomatoes, drained
4 C spinach (about 1 cup of that was kale), chopped

DIRECTIONS:
In a large soup pot, heat the olive oil and add the garlic; cook 1-2 minutes. Add the onions and cook until they soften and brown just slightly, about 10 minutes. Add in the vegetable broth and bring to a boil. Stir in the lentils, reduce the heat to a simmer and cover (I didn’t cover completely. I left a 1/2″ gap). Cook 40 minutes, but stir once in a while. Next, add the pasta and increase heat to medium. Stir occasionally.

Hearty Vegetable-Lentil Soup -- Epicurean VeganOnce the pasta is about halfway cooked–about 5 minutes–reduce heat and stir in the mushrooms.
Hearty Vegetable-Lentil Soup -- Epicurean VeganCook another 5 minutes, then add the tomatoes and spinach. Lower heat and cook until the greens have cooked down, about 4 minutes. Remove from heat, serve and enjoy!

Hearty Vegetable-Lentil Soup
 
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This nutty, earthy legume is not only tasty, but it's pretty healthy too: high in fiber which helps lower cholesterol, control weight and keeps things moving smoothly; high in magnesium and folate which promotes heart heath and improves blood and oxygen flow; and is an excellent source of protein. How 'bout that?! Add in some other healthy veggies and you have yourself a powerful bowl of vegan goodness. This soup started out with me scouring the produce drawers; not much there at the moment because I have to hit the grocery store tomorrow, so I wasn't sure how prolific this soup would be, but I'm thrilled with the results. If you've fallen out of love with lentils, rekindle the magic with this hearty, comforting bowl of lentil love.
Author:
Serves: 8
Ingredients
  • 1 Tbs olive oil
  • 2 cloves garlic, minced
  • 1 large onion, chopped
  • 9 C vegetable broth
  • 1-1/2 C lentils (I used a half green, half red)
  • 1 C pasta (I used rotini, but any small pasta will do)
  • ¾ tsp salt
  • ½ tsp black pepper
  • ½ tsp cumin
  • ¼ tsp oregano
  • 1 bay leaf
  • 2 C mushrooms, quartered or chopped
  • 1 14-oz can diced tomatoes, drained
  • 4 C spinach (about 1 cup of that was kale), chopped
Directions
  1. In a large soup pot, heat the olive oil and add the garlic; cook 1-2 minutes. Add the onions and cook until they soften and brown just slightly, about 10 minutes.
  2. Add in the vegetable broth and bring to a boil. Stir in the lentils, reduce the heat to a simmer and cover (I didn't cover completely. I left a ½" gap). Cook 40 minutes.
  3. Next, add the pasta and increase heat to medium. Stir occasionally.
  4. Once the pasta is about halfway cooked--about 5 minutes--reduce heat and stir in the mushrooms.
  5. Cook another 5 minutes, then add the tomatoes and spinach. Lower heat and cook until the greens have cooked down, about 4 minutes. Remove from heat, serve and enjoy!

 

 

Roman Pasta Soup with Potatoes

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Roman Pasta Soup with Potatoes -- Epicurean VeganThis is definitely a carb-lover’s soup! You certainly don’t have to use pasta and potatoes, but I think they work really well together in this soup. I used to make this soup a lot about ten or twelve years ago, but sort of forgot about it, especially since it used real bacon, but like most meat dishes, this one is easy to veganize. It’s incredibly easy to make and versatile, too. I think some chopped kale or mushrooms would be great additions.

INGREDIENTS:
1 Tbs olive oil
2 cloves garlic, minced
3 veggie bacon slices, diced
1 large onion, chopped
1/3 C fresh parsley, chopped
8-9 C vegetable broth
3 medium russet or Yukon Gold potatoes, peeled and diced
2 C pasta shells, uncooked
Black pepper, to taste
Daiya mozzarella

DIRECTIONS:
In a large soup pot, heat the olive oil and garlic. Add the onions and veggie bacon and cook 5 minutes. Stir in the parsley and cook another 2 minutes. Add the potatoes and broth and cook over medium heat about 15 minutes, or until the potatoes are slightly tender. Add the pasta and cook 10 minutes, or until the pasta is cooked through. Season with black pepper and serve with Daiya cheese on top. Enjoy!

Roman Pasta Soup with Potatoes
 
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This is definitely a carb-lover's soup! You certainly don't have to use pasta and potatoes, but I think they work really well together in this soup. I used to make this soup a lot about ten or twelve years ago, but sort of forgot about it, especially since it used real bacon, but like most meat dishes, this one is easy to veganize. It's incredibly easy to make and versatile, too. I think some chopped kale or mushrooms would be great additions.
Author:
Ingredients
  • 1 Tbs olive oil
  • 2 cloves garlic, minced
  • 3 veggie bacon slices, diced
  • 1 large onion, chopped
  • ⅓ C fresh parsley, chopped
  • 8-9 C vegetable broth
  • 3 medium russet or Yukon Gold potatoes, peeled and diced
  • 2 C pasta shells, uncooked
  • Black pepper, to taste
  • Daiya mozzarella
Directions
  1. In a large soup pot, heat the olive oil and garlic. Add the onions and veggie bacon and cook 5 minutes. Stir in the parsley and cook another 2 minutes. Add the potatoes and broth and cook over medium heat about 15 minutes, or until the potatoes are slightly tender. Add the pasta and cook 10 minutes, or until the pasta is cooked through. Season with black pepper and serve with Daiya cheese on top. Enjoy!

 

Hearty Vegetable Stew

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Hearty Vegetable Stew -- Epicurean VeganThe guys went snowboarding yesterday, so I figured this soup would be great for them to come home to. It may not have healed the bruises and bumps, but it did hit the spot. This is much like beef stew but without the cancer-causing, artery-clogging, animal carcass. Yum!

INGREDIENTS:
1 C white onion, chopped
2 Tbs olive oil
2 large cloves of garlic, crushed or minced
1/4 C flour
1 C red wine
7 C vegetable broth
1 Tbs vegan Worcestershire sauce
1/2 tsp dried rosemary
1 bay leaf
1/2 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
3 large russet potatoes, peeled and cut into chunks
4-5 celery stalks, sliced
3 large carrots, sliced
2 C mushrooms, quartered
2 Tbs arrowroot
1 Tbs dried minced onion

DIRECTIONS:
In a large soup pot, heat the olive oil and garlic. Add the onions and cook over medium heat until they begin to soften and brown. Stir in the flour and coat the onions well and cook 2 minutes.

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Whisk in the wine and let it simmer for about 2 minutes.

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Whisk in the broth, Worcestershire sauce, rosemary, thyme, salt, and pepper, then drop in the bay leaf. Cover and let simmer over low to medium heat for 15-20 minutes.

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Add the potatoes, celery, and carrots and cook 20-25 minutes, or until the veggies soften, but not too much—you don’t want them mushy. Add the minced onions and mushrooms and let them cook down a little—about 5-7 minutes. The soup wasn’t quite as thick as I wanted it, so I mixed together the arrowroot with just over an 1/8 cup of water and then poured it into the soup. As always, it worked like a charm. Enjoy!

Hearty Vegetable Stew
 
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The guys went snowboarding yesterday, so I figured this soup would be great for them to come home to. It may not have healed the bruises and bumps, but it did hit the spot. This is much like beef stew but without the cancer-causing, artery-clogging, animal carcass. Yum!
Author:
Serves: 4
Ingredients
  • 1 C white onion, chopped
  • 2 Tbs olive oil
  • 2 large cloves of garlic, crushed or minced
  • ¼ C flour
  • 1 C red wine
  • 7 C vegetable broth
  • 1 Tbs vegan Worcestershire sauce
  • ½ tsp dried rosemary
  • 1 bay leaf
  • ½ tsp dried thyme
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 large russet potatoes, peeled and cut into chunks
  • 4-5 celery stalks, sliced
  • 3 large carrots, sliced
  • 2 C mushrooms, quartered
  • 2 Tbs arrowroot
  • 1 Tbs dried minced onion
Directions
  1. In a large soup pot, heat the olive oil and garlic. Add the onions and cook over medium heat until they begin to soften and brown. Stir in the flour and coat the onions well and cook 2 minutes.
  2. Whisk in the wine and let it simmer for about 2 minutes.
  3. Whisk in the broth, Worcestershire sauce, rosemary, thyme, salt, and pepper, then drop in the bay leaf.
  4. Cover and let simmer over low to medium heat for 15-20 minutes.
  5. Add the potatoes, celery, and carrots and cook 20-25 minutes, or until the veggies soften, but not too much---you don't want them mushy.
  6. Add the minced onions and mushrooms and let them cook down a little---about 5-7 minutes.
  7. The soup wasn't quite as thick as I wanted it, so I mixed together the arrowroot with just over an ⅛ cup of water and then poured it into the soup. As always, it worked like a charm. Enjoy!

Chili Stew

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Chili Stew -- Epicurean VeganThe weather has been a bit cold and windy these days, and last night was no exception. On nights like that, a hearty soup or stew hits the spot. I threw in tons of different things in this chili and I think this one is my favorite version so far. It’s also great to scoop onto tortilla chips. I had three avocados I planned on dicing up to top the chili, but each one was bad! Total bummer. Crash Test Vegetarian used olives and roasted red peppers in her chili recipe, so I owe her a big thanks for the idea!

INGREDIENTS:
1 large onion, diced
3 cloves, garlic
1 Tbs olive oi
2 medium potatoes, peeled and diced (1/2 C barley is a good sub)
1 can black beans, drained and rinsed
1 28-oz can diced tomatoes, drained
4 C vegetable broth
2 C water
1 6-oz can sliced black olives
1 small can tomato paste
3 jarred roasted red peppers, diced
1/8 C lime juice
2-3 Tbs Ancho chili powder
1-1/2 Tbs cumin
1 tsp oregano
Salt and pepper, to taste
4-5 green onion, sliced
Fresh cilantro, chopped
Optional: Vegan cheddar shreds, diced avocado, vegan sour cream

DIRECTIONS:
Heat the olive oil and garlic in a large soup pot. Add the onion and cook for 7-8 minutes, or until tender. Add the broth, water, potatoes, tomatoes, black beans, and tomato paste. Bring to a boil, reduce to a simmer and cook until the potatoes are slightly tender, about 20 minutes. Add the seasonings, roasted red peppers, olives, and lime juice. Simmer another 15-20 minutes and stir in the lime juice. Sprinkle servings with green onion, cilantro, cheese, and sour cream, if desired. Enjoy!

Chili Stew
 
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The weather has been a bit cold and windy these days, and last night was no exception. On nights like that, a hearty soup or stew hits the spot. I threw in tons of different things in this chili and I think this one is my favorite version so far. It's also great to scoop onto tortilla chips. I had three avocados I planned on dicing up to top the chili, but each one was bad! Total bummer. Crash Test Vegetarian used olives and roasted red peppers in her chili recipe, so I owe her a big thanks for the idea!
Author:
Ingredients
  • 1 large onion, diced
  • 3 cloves, garlic
  • 1 Tbs olive oi
  • 2 medium potatoes, peeled and diced (1/2 C barley is a good sub)
  • 1 can black beans, drained and rinsed
  • 1 28-oz can diced tomatoes, drained
  • 4 C vegetable broth
  • 2 C water
  • 1 6-oz can sliced black olives
  • 1 small can tomato paste
  • 3 jarred roasted red peppers, diced
  • ⅛ C lime juice
  • 2-3 Tbs Ancho chili powder
  • 1-1/2 Tbs cumin
  • 1 tsp oregano
  • Salt and pepper, to taste
  • 4-5 green onion, sliced
  • Fresh cilantro, chopped
  • Optional: Vegan cheddar shreds, diced avocado, vegan sour cream
Directions
  1. Heat the olive oil and garlic in a large soup pot. Add the onion and cook for 7-8 minutes, or until tender. Add the broth, water, potatoes, tomatoes, black beans, and tomato paste. Bring to a boil, reduce to a simmer and cook until the potatoes are slightly tender, about 20 minutes. Add the seasonings, roasted red peppers, olives, and lime juice. Simmer another 15-20 minutes and stir in the lime juice. Sprinkle servings with green onion, cilantro, cheese, and sour cream, if desired. Enjoy!

 

Mushroom Barley Soup

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Mushroom Barley Soup -- Epicurean VeganThis recipe is from Color Me Vegan, a cookbook I bought over the summer, but I’m just now getting around to using it. I had marked so many of the recipes as ones to try, and I have a couple more this week that I plan to make. I really love this cookbook!

The flavor was really outstanding and of course, the truffle oil is the piece de resistance. It’s subtle, yet still distinguishable. I would certainly make this again, but I would probably use more barley and use kale instead of carrots—it all depends on what you like. It’s a satisfying, tasty soup that’s sure to become a staple around here.

INGREDIENTS:
4 C water
3/4 C uncooked pearl barley
2 medium onions, chopped
2 stalks celery, chopped
1 Tbs olive oil
1-1/2 lbs sliced fresh mushrooms (I used a combo of white and cremini)
2 C carrots, chopped
6 C mushroom or veggie broth–or half of each. (I used 2 C portobello mushroom soup and 4 C vegetable broth)
1 Tbs tomato paste
1 Tbs truffle oil
1/2 tsp salt
1/4 tsp black pepper
3 Tbs fresh parsley, minced

DIRECTIONS:
In a medium sauce pan, bring the water and barley to a boil. Reduce heat, cover and simmer for 30 minutes—you only want to partially cook it. Use a fine mesh strainer to drain it. In a large soup pot, heat the olive oil and cook the onions and celery for about 7 minutes.

Mushroom Barley Soup -- Epicurean Vegan

Add the mushrooms.

Mushroom Barley Soup -- Epicurean Vegan

That may seem like a lot, but remember, mushrooms always cook down quite a bit. Stirring often, cook the mushrooms for about 5-10 minutes.

Mushroom Barley Soup -- Epicurean Vegan

Stir in the carrots, tomato paste, broth, and partially cooked barley.

Mushroom Barley Soup -- Epicurean Vegan

Bring to a boil, them reduce heat, and cover. Let it simmer for about 30 minutes, stirring occasionally. Stir in the truffle oil, salt, and pepper.

Mushroom Barley Soup -- Epicurean Vegan

Sprinkle with parsley and serve. Enjoy!

Mushroom Barley Soup
 
Print
This recipe is from Color Me Vegan, a cookbook I bought over the summer, but I'm just now getting around to using it. I had marked so many of the recipes as ones to try, and I have a couple more this week that I plan to make. I really love this cookbook! The flavor was really outstanding and of course, the truffle oil is the piece de resistance. It's subtle, yet still distinguishable. I would certainly make this again, but I would probably use more barley and use kale instead of carrots---it all depends on what you like. It's a satisfying, tasty soup that's sure to become a staple around here.
Author:
Ingredients
  • 4 C water
  • ¾ C uncooked pearl barley
  • 2 medium onions, chopped
  • 2 stalks celery, chopped
  • 1 Tbs olive oil
  • 1-1/2 lbs sliced fresh mushrooms (I used a combo of white and cremini)
  • 2 C carrots, chopped
  • 6 C mushroom or veggie broth--or half of each. (I used 2 C portobello mushroom soup and 4 C vegetable broth)
  • 1 Tbs tomato paste
  • 1 Tbs truffle oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 3 Tbs fresh parsley, minced
Directions
  1. In a medium sauce pan, bring the water and barley to a boil. Reduce heat, cover and simmer for 30 minutes---you only want to partially cook it. Use a fine mesh strainer to drain it. In a large soup pot, heat the olive oil and cook the onions and celery for about 7 minutes.
  2. Add the mushrooms. That may seem like a lot, but remember, mushrooms always cook down quite a bit. Stirring often, cook the mushrooms for about 5-10 minutes.
  3. Stir in the carrots, tomato paste, broth, and partially cooked barley.
  4. Bring to a boil, them reduce heat, and cover. Let it simmer for about 30 minutes, stirring occasionally. Stir in the truffle oil, salt, and pepper.
  5. Sprinkle with parsley and serve. Enjoy!

Mushroom Chowder with Potatoes and Rosemary

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Mushroom Chowder with Potatoes and Rosemary -- Epicurean VeganYesterday was a chilly, rainy day where the sun never made an appearance. Dare I say . . . we’ve stumbled into fall? This soup was perfect for a evening like that. This recipe is from Vegetarian Times and the only thing I’d change is add more potatoes and mushrooms or use less broth to make it thicker. Otherwise, this is a super flavorful, delicious stew—loved it.

INGREDIENTS:
3/4 oz dried porcini mushrooms
4 Tbs olive oil (I cut this in half)
1-1/2 lb Yukon Gold potatoes
1-1/2 lb cremini mushrooms,
3 cloves garlic, minced (1 Tbs)
1 Tbs plus 1 tsp chopped fresh rosemary, divded
1/2 C dry white wine

DIRECTIONS:
Bring 7-1/2 C of water to a boil in a large soup pot. If you want a thicker soup, use less water (or use more potatoes and mushrooms). Add the porcini mushrooms and remove the pot from the heat and let soak for 30 minutes. Meanwhile, peel and dice the potatoes and thickly slice the cremini mushrooms. In a large skillet, heat 2 Tbs (or 1 if not using as much) and add the potatoes and salt, if desired. Cook for 10-12 minutes, or until they begin to brown.

Mushroom Chowder with Potatoes and Rosemary -- Epicurean Vegan

Strain the porcini mushrooms, reserving the liquid. Return the liquid to the pan. Using cheesecloth (I recommend using a thin cotton napkin), squeeze as much liquid from the porchini mushrooms as possible.

Mushroom Chowder with Potatoes and Rosemary -- Epicurean Vegan

Finely chop the porcini mushrooms and add them to the pot of liquid. Once the potatoes are browned, add them to the pot and throw the cremini mushrooms in the skillet with the remaining olive oil. The recipe says to cook them until they begin to brown, about 15-17 minutes. For me, this happened within 5 minutes.

Mushroom Chowder with Potatoes and Rosemary -- Epicurean Vegan

Add the garlic and 1 Tbs of the rosemary; cook for 20 seconds. Add the wine and simmer 15 seconds. Transfer to the pot and bring to a boil. Reduce the heat to a medium-low and simmer for 10 minutes, or until the potatoes are tender. Remove from the heat and let sit for 5 minutes.

Mushroom Chowder with Potatoes and Rosemary -- Epicurean Vegan

Puree 2 cups of the soup in a blender and return back into the soup pot. Serve with remaining rosemary sprinkled on top. Enjoy!

Mushroom Chowder with Potatoes and Rosemary
 
Print
Yesterday was a chilly, rainy day where the sun never made an appearance. Dare I say . . . we've stumbled into fall? This soup was perfect for a evening like that. This recipe is from Vegetarian Times and the only thing I'd change is add more potatoes and mushrooms or use less broth to make it thicker. Otherwise, this is a super flavorful, delicious stew---loved it.
Author:
Ingredients
  • ¾ oz dried porcini mushrooms
  • 4 Tbs olive oil (I cut this in half)
  • 1-1/2 lb Yukon Gold potatoes
  • 1-1/2 lb cremini mushrooms,
  • 3 cloves garlic, minced (1 Tbs)
  • 1 Tbs plus 1 tsp chopped fresh rosemary, divded
  • ½ C dry white wine
Directions
  1. Bring 7-1/2 C of water to a boil in a large soup pot. If you want a thicker soup, use less water (or use more potatoes and mushrooms). Add the porcini mushrooms and remove the pot from the heat and let soak for 30 minutes. Meanwhile, peel and dice the potatoes and thickly slice the cremini mushrooms. In a large skillet, heat 2 Tbs (or 1 if not using as much) and add the potatoes and salt, if desired. Cook for 10-12 minutes, or until they begin to brown.
  2. Strain the porcini mushrooms, reserving the liquid. Return the liquid to the pan. Using cheesecloth (I recommend using a thin cotton napkin), squeeze as much liquid from the porchini mushrooms as possible.
  3. Strain the porcini mushrooms, reserving the liquid. Return the liquid to the pan. Using cheesecloth (I recommend using a thin cotton napkin), squeeze as much liquid from the porchini mushrooms as possible.
  4. Finely chop the porcini mushrooms and add them to the pot of liquid. Once the potatoes are browned, add them to the pot and throw the cremini mushrooms in the skillet with the remaining olive oil. The recipe says to cook them until they begin to brown, about 15-17 minutes. For me, this happened within 5 minutes.
  5. Add the garlic and 1 Tbs of the rosemary; cook for 20 seconds. Add the wine and simmer 15 seconds. Transfer to the pot and bring to a boil. Reduce the heat to a medium-low and simmer for 10 minutes, or until the potatoes are tender. Remove from the heat and let sit for 5 minutes.
  6. Puree 2 cups of the soup in a blender and return back into the soup pot. Serve with remaining rosemary sprinkled on top. Enjoy!

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