10 Vegetarian Soups & Stews for Fall
It’s been just about a week since the first day of fall here in the northern hemisphere, and it’s finally starting to cool down a bit around here. One of the best things about fall is trading out summery salads and sandwiches for hearty soups and stews.
Whether you’re vegetarian, vegan, or an omnivore, these meat-free recipes are sure to please!
Quinoa is a nutritional superstar, and its nutty taste will ensure that you don’t miss the meat in this tasty soup.
2. Vegan Fricot
Kim at The Vegan Mouse gives a veggie twist to this traditional Acadian dish. Loaded with veggies and tofu, this makes for a filling meal with a piece of crusty bread for dipping.
Black bean soup is always a crowd pleaser! Serve with toppings like minced scallions or onions, diced tomatoes, avocado, your favorite salsa, and sour cream and cheese (dairy or vegan versions). Kids will love building a custom bowl of soup with toppings they choose.
This African dish is delicious, filling, and cheap to make! A healthy dose of peanut butter gives it a protein boost. If you’re sensitive to peanuts, any nut or seed butter will do the trick.
A healthier take on classic cream of chicken soup, this vegan version features brown rice, tofu, and lots of veggies. It’s hearty enough to stand alone as a meal!
If you’re looking to wow your guests at a dinner party or spice things up for a weeknight meal, this quick, flavorful soup will definitely fit the bill. Crunched for time? You can use store bought chili powder instead of making your own.
The Food Network recipe isn’t vegetarian, but its’ easy as pie to make a vegetarian or even vegan version with just a few substitutions: use veggie broth in place of chicken stock, ditch the optional mascarpone cheese, and use 1/3c olive oil instead of 1/2c butter to roast the squash. Don’t forget to pass some whole grain bread for dipping!
8. Irish Stew
Vegan Dad’s Irish stew is rich, delicious, and totally meat-free. Time saving tip: In a hurry? You can use store bought seitan instead of making your own. If you’ve never made your own seitan, though, I definitely recommend giving it a whirl. Just make sure you use vital wheat gluten and not high gluten flour.
This is a great quickie meal. If you don’t have a pressure cooker, don’t fret! You can do this in the slow cooker set to high or on the stove top. Simmer for 20-30 minutes, tasting frequently to see if everything is cooked through.
This creamy, blended soup is rich, decadent, and meat- and dairy-free. Make it a meal by serving with a nice baguette.
Do you have a favorite meatless soup or stew recipe? Share away in the comments!
Black Bean Soup. Creative Commons photo by skampy
Eggplant and Peanut Stew by Becky Striepe
Butternut Squash Soup. Creative Commons photo by valkyrieh116
Vegan Vichyssoise. Photo via Melissa Breyer