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Mushroom Onion Soup

Mushroom Onion Soup

Serves 4-6

Ingredients

  • 2 tbsp olive oil
  • 2 onions, chopped
  • 1 pound mushrooms, sliced
  • 1 tbsp paprika
  • 1 tsp dill
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 tbsp soy sauce
  • 1 cup water or vegetable stock
  • 2 tbsp olive oil
  • 2 tbsp unbleached flour
  • 2 cups soymilk or almond milk
  • 2 tbsp lemon juice

Instructions

  1. Heat the olive oil in a large stock pot and add the onions. Cook over med-high heat, stirring often, until the onions start to soften, about 8 minutes.
  2. Add a few tablespoons of water to deglaze and continue cooking until they are brown and caramelized, about 5 minutes.
  3. Add the mushrooms and spices. Slightly lower the heat, cover, and cook 5 minutes, stirring frequently.
  4. Add the soy sauce and vegetable stock. Uncover and simmer about 10 minutes.
  5. In a separate pan, mix the olive oil and flour to form a thick paste. Cook over medium heat, stirring constantly, for 1 minute. Whisk in the soymilk and cook until steaming and slightly thickened.
  6. Pour the soymilk into the soup. Stir in the lemon juice just before serving.
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Tortilla Soup

Serves 8

Ingredients

  • 1 large onion, chopped
  • 4 carrots, chopped
  • 3 stalks celery, chopped
  • 3 garlic cloves, minced
  • 1 jalapeno pepper, seeded and chopped
  • 1 can diced tomatoes
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp red chili flakes
  • ½ tsp oregano
  • 4 cups vegetable broth
  • 10 corn tortillas
  • 2 limes, cut into 8 wedges
  • 1 avocado sliced

Instructions

  1. Add olive oil and all veggies to a large pot over medium heat; stir constantly for 5 minutes.
  2. Add vegetable broth and seasonings. Reduce heat, cover, and simmer until veggies are tender.
  3. Meanwhile, over medium-high heat, fry corn tortillas in heated oil. Cut into strips and use to top each serving of soup, along with lime wedges and avocado.
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Tortilla Soup

Black Bean Soup

Black Bean Soup

Serves 2

Ingredients

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 15-ounce cans of black beans, rinsed
  • 1 ½ to 2 cups water
  • ½ teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon cayenne (optional)
  • ½ teaspoon cumin

Instructions

  1. Sauté the onions and minced garlic in a ¼ cup of water in a nonstick saucepan. Once the onions have become translucent, place the onions and garlic in a large stockpot. Add the rinsed beans, water, and spices. Simmer over medium heat, stirring occasionally. Taste-test the soup after 20 minutes and remove from heat once the beans are cooked to your liking.
  2. For a slightly different taste, add frozen or fresh vegetables such as chopped carrots, kale, or broccoli.
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Queso

Makes about 3 cups

Ingredients

  • 1 cup soaked cashews
  • 1 cup soymilk
  • 1 cup coconut milk
  • 3 tbsp cornstarch
  • 1 tbsp olive oil
  • 1 red bell pepper, diced
  • 1 jalapeno, seeded and diced
  • ¼ cup onion, diced
  • 4 cloves garlic, minced
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 2 tsp salt
  • 1 tsp chili flakes
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 2 tbsp lemon juice
  • Dash of cayenne
  • 1 vegetable bouillon cube

Instructions

  1. Sauté vegetables with spices in a medium sauce pan until soft and tender.
  2. Blend the bouillon cube, cashews, milks, and cornstarch until completely smooth.
  3. Add the cooked vegetables to the blender and process again until smooth.
  4. Return all the contents to the sauce pan and cook until queso becomes thick.
  5. Serve hot or chilled, as a topping for soups, nachos, or chili relleno, or in quesadillas.
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Queso

Herbed Vegan Gravy

Herbed Vegan Gravy

Serves 4-6

Ingredients

  • 3 tbsp olive oil
  • 3 tbsp all-purpose (or GF flour)
  • 2 cloves garlic, minced
  • 1 tsp poultry seasoning or ground sage
  • 2 cups vegetable stock (or 2 cups water mixed with 1 bouillon cube)
  • salt and black pepper to taste

Instructions

  1. Put oil in a small pot and saute with the garlic and herbs over med-high heat. Reduce heat and add the flour, while stirring to avoid lumps.
  2. Cook with the flour for about 2 minutes or until it starts to brown slightly.
  3. Still whisking, add vegetable stock a little at a time. Continue to cook and whisk until it starts to thicken.
  4. Add salt and pepper to taste. Once the gravy has reached desired thickness, remove from heat and serve immediately.
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Savory Stuffing

Serves 6-8

Ingredients

  • ¼ cup vegetable oil
  • ⅓ cup diced onion
  • ½ cup chopped celery
  • 4 cups soft bread cubes
  • 1 cup chopped apple
  • ⅓ cup raisins
  • ¼ cup cranberries
  • 1 cup vegetable broth
  • salt and pepper, to taste
  • 1 teaspoon basil
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano

Instructions

  1. Preheat the oven to 350oF.
  2. In a large skillet, heat the oil and then sauté the onion and celery until tender, about 5 to 7 minutes.
  3. Pour the sautéed vegetables into a casserole dish. Add the remaining ingredients, bread cubes through seasonings. Toss well, making sure all of the bread cubes are soaked in the vegetable broth. Bake for 45 minutes.
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Savory Stuffing

Mashed Potatoes

Mashed Potatoes

Serves 4-6

Ingredients

  • 6 large potatoes, cubed (leave unpeeled if organic)
  • ½ soymilk or other nondairy milk
  • 3 tbsp vegan butter
  • ¼ cup chopped fresh chives (opt)
  • 1 ½ tsp salt
  • ½ tsp black pepper
  • ¼ tsp white pepper

Instructions

  1. Place the potatoes in a large pot and cover with water. Bring to a boil and cook for about 20 mins.
  2. Drain the potatoes, reserving some of the water.
  3. Place in a bowl with the vegan butter and seasonings. Add some of the soymilk as you mash and mix the cooked potatoes to achieve desired creaminess. If more liquid is needed, add some of the reserved cooking water.
  4. Adjust seasonings to taste, sprinkle with chives if using, and serve hot.
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Chickpea Soup with Chorizo

Serves 8

Ingredients

  • 2 tbsp olive oil
  • 1 package soy chorizo
  • ½ cup sofrito (homemade or store bought)
  • 3 cloves garlic, minced
  • ½ cup tomato sauce
  • 4 cups chickpeas
  • 1 onion, diced
  • 1 carrot, chopped
  • 1 large potato, cubed
  • 2 stalk celery, chopped
  • 1 bunch of spinach, roughly chopped
  • 2 tsp liquid smoke
  • 1 chili in adobo
  • 4 cups vegetable broth

Instructions

  1. Heat chorizo and onion over medium heat in a medium stockpot, until onion begins to soften.
  2. Add the sofrito and remaining vegetables (except spinach); cook for about 5 minutes.
  3. Add the tomato sauce and broth and bring to a boil.
  4. Turn down to a simmer, and cook uncovered for about 15-20 or until vegetables are tender.
  5. Add the chickpeas and cook for about 5 more minutes. Remove from heat and fold in the spinach.
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Chickpea Soup with Chorizo

Fried Plantains

Fried Plantains

Serves 4-6

Ingredients

  • 4 green plantains
  • ½ cup oil for frying
  • Salt to taste

Instructions

  1. Slice plantains into 1" pieces and peel.
  2. Fry slices over medium heat until they soften. Remove from oil and drain.
  3. Using a tostonera or the bottom of a cup, mash each piece to about ¼ inch thickness.
  4. Dip each piece in warm salted water and fry again until crispy. Remove from oil and drain.
  5. Salt to taste and serve plain or with salsa pico de gallo.
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Posole

Serves 6-8

Ingredients

  • 1 batch of Jackfruit Carnitas
  • 1 (29-oz) can hominy, rinsed and drained
  • 3 cups vegetable broth
  • 1 can of tomato sauce
  • 1 roasted poblano chili, diced
  • 1 jalapeno, diced
  • 1 onion, diced
  • 1 head garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp oregano
  • ½ tsp ground cloves
  • ¼ cup of cilantro
  • 2 limes, cut into wedges
  • Salt and pepper to taste

Instructions

  1. Sauté the onion and garlic in olive oil over medium-high heat in a large stockpot until onion has softened, about 5 minutes.
  2. Stir in chili, jalapeno, and all of the spices. Cook for 2 minutes.
  3. Pour in the broth and tomato sauce and bring to a simmer. Cook for about 20 minutes, uncovered.
  4. Add the jackfruit carnitas and the hominy and cover, cooking for about 10 more minutes.
  5. Garnish with cilantro and slices of lime.
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Posole