Introducing 4 Delicious Vegan Food Recipes

Soups and stews are delicious. These classic vegan dishes are just perfect for those rainy, chilly days. With the scents of these preparations you can fill yourself with warmth. You will also satiate your appetite.

Do you want to enjoy their fantastic flavors and texture? In this article we show you how to make the following four vegan dishes.

Four vegan dishes

1. Purple bean soup

Ingredients

• 300 g purple beans (Phaseolus) pre-soaked for 10 to 12 hours

• 250 g Swiss chard
• 70 g noodles (of your choice)
• 3 celery sticks
• 2 potatoes
• 2 turnips
• 3 medium onions
• 1 red bell pepper
• 3 tablespoons olive oil (45 ml)
• salt (to taste)
• a pinch of curry or turmeric
• 12 cups of water or vegetable stock (3 liters)

Preparation

1. This is one of those vegan dishes that requires a large, deep pan. First, finely chop the onions and red pepper. Then fry the onions and peppers in the olive oil.
2. When the onions start browning, add the purple beans. Then let it cook for another 5 minutes.
3. Then add the vegetables. Cut the vegetables and peeled potatoes into medium sized pieces. You should not cut the vegetables too small. After all, the beans need about an hour to cook.
4. Then add the vegetable stock (or warm water), the curry and the salt. Then let the preparation cook for 45 minutes.
5. After 45 minutes, add the noodles. Let everything cook for 10 to 12 minutes.

2. Vegan Lentil and Spinach Stew

Ingredients

• 300 g lentils
• 150 g fresh and washed spinach
• 75 g brown rice
• 2 carrots
• 2 medium onions (60 g)
• 1/2 red bell pepper (15 g)
• 1/2 green bell pepper (15 g)
• 5 garlic cloves
• 3 tablespoons olive oil (45 ml)
• 2 bay leaves
• 1/2 teaspoon paprika (3 g)
• Salt, pepper and oregano (to taste)
• 8 cups water or vegetable stock (2 liters)

Preparation

1. This is also one of the vegan dishes that you prepare in a large, deep pan. First, fry the chopped peppers and onions in the olive oil.
2. When the onions are golden brown, add the (unpeeled) garlic, the shredded tomato, the oregano, pepper and bay leaf. Be careful not to let the herbs burn (this will give the stew a bitter taste).
3. Once the tomatoes have changed color, add the rice, lentils and vegetable stock (or water).
4. When it starts to boil, add the carrots and spinach (cut and washed) as well. Then let the stew cook for 40 to 45 minutes.
5. When that time has elapsed, you can also add salt to taste. Before you serve this dish, let it steep for 2 to 3 minutes.

3. Vegan chickpea and mushroom soup

Ingredients

• 600 g chickpeas (pre-soaked for 10 to 12 hours)
• 400 g mushrooms
• 2 medium tomatoes
• 2 medium onions
• 1 carrot
• 2 medium potatoes
• 15 gr paprika powder
• 15 grams cumin
• 3 tablespoons olive oil (45 ml)
• salt (to taste)
• 4 cups water or vegetable stock (1 liter)

Preparation

1. First fry the chopped onions and mushrooms in the olive oil.
2. Then add the chickpeas, medium potato chunks and carrot cubes.
3. Stir for a few minutes. Then add the paprika and cumin. Lower the heat so the herbs don’t burn.
4. Then finish with the vegetable stock (or water). Let everything cook for 75 to 80 minutes.
5. Before turning off the heat, check that the chickpeas are tender.

4. Sweet and sour stew with millet and stewed cabbage

Ingredients

• 300 g millet
• 1 red cabbage
• 1 green apple
• 2 onions
• 2 garlic cloves
• 1/2 glass of apple cider vinegar (100 ml)
• sea ​​salt (to taste)
• a pinch of sweet paprika, cinnamon and cumin
• 1 clove
• 4 cups of water (1 liter)
• 3 tablespoons olive oil (45 ml)

Preparation

1. First stew the cabbage on a low heat. That way, the cabbage releases its juices as it cooks. Ideally, you use a clay pan. However, you can also use a metal pan with a thick bottom. Cover the pan so it can stew the cabbage.
2. Then crush the garlic, paprika, cumin, cloves and cinnamon in a mortar. Then mix it with the apple cider vinegar that you have dissolved in a glass of water.
3. In a frying pan you also fry the finely chopped onion in olive oil.
4. When the onion is golden brown, add the stewed cabbage and the herbs you crushed earlier and mixed with water and vinegar.
5. Then cover the cabbage with potato slices. Cover the pan. Then let it cook on low heat for 40 minutes.
6. While it cooks, prepare the millet. How are you doing this? First, put 2 tablespoons of olive oil in a small pan. Brown the millet and then add 3 cups of water. Then let it cook for 20 minutes.
7. When the water has evaporated, turn off the fire. Place the millet in the center of the stewed cabbage.