#Soup
2 public recipes
Vegan Lentil Soup
It's soup season (every season!) with this hearty substitute for beef or meat based soups. Can be based on garden/farm fresh veggies in season or pantry ingredients if needed. A key for me is the smoked paprika and tumeric added to traditional spices in bean soups. While I use kale, other greens like collard greens can substitute for the those with a kale phobia! The difference between brown and green lentils depends... I usually use brown lentils when making things that already have a lot of flavor as more of a base and green lentils when I want more flavor from the lentils themselves. But really either works for this soup.
Vegan "Clam" Chowder
Modified this to make vegan for a chowder competition, but we ended up not being able to attend, and I was also a little nervous not because it didn't taste amazing because we all really liked it, but because it was heavy on mushrooms which I know a lot of people don't like (or at least people in my family and friend group). The artichokes were so key, and it had that chowder consistency and savory and ocean type taste. Old Bay is vegan. Seaweed is vegan. Also this recipe is Gluten Free. If you don't like mushrooms you might be able to double up on the potatoes and artichokes.