150 Vegan Favorites (2 page)

A
steaming bowl of hot soup or wholesome chili beckons with warmth and goodness. Hearty soups and chilies nourish and replenish the appetite as well as the spirit. Whether as a prelude to dinner or as a light meal with warm bread, a well-filled bowl leaves a lasting and memorable impression. This is the ultimate comfort food.

Vegan soups and meatless chilies are a boon to the health-minded cook. The flavorings of yesteryear—such as heavy cream, butter, and ground meat—have been eclipsed by today’s new culinary stars: garden herbs, garlic, chili peppers, and a smorgasbord of spices. Hardy staples such as winter squash, whole grains, beans, and root vegetables fill the bowl as well to quench the appetite.

Making a soup or chili is a most forgiving kitchen endeavor—almost anyone can create a simmering pot filled with vibrant flavors. If you can chop, stir, and slurp, then you have made the
team. All you need is an assortment of fresh ingredients and pantry staples, a sturdy pot, and a little time to simmer and stir. The ability to follow a recipe helps, but it is not a prerequisite. Most recipes are intended to be general blueprints, not precise instructions.

Here are four basic steps that guide the recipes in this chapter.

A well-made soup or chili begins with sautéed vegetables—what Italians call
soffrito
and the French call
mirepoix.
To create this aromatic base, briefly cook a mixture of vegetables over high heat in a small amount of liquid (either oil or wine). Sautéing the vegetables first—as opposed to stewing them in the broth—seals in the flavors and subtly sweetens the pot.

One basic combination of vegetables includes chopped onion, celery, and garlic. Depending on the recipe, you can add mushrooms, zucchini, eggplant, bell peppers, carrots, and other vegetables. In Creole and Cajun kitchens, the trio of onion, bell pepper, and celery is known as the “holy trinity.” For a hot and spicy nuance, try jalapeño or serrano chili peppers; for a smoky flavor, a chipotle pepper works. Asian-style soups rely on chopped fresh ginger root, lemongrass, and garlic. A variety of wild mushrooms will add woodsy, earthy flavors to the pot. The possibilities are endless.

After the vegetables have been sautéed, it is time to add the cooking liquid, either stock, water, or canned tomatoes, along
with the dried seasonings and the bulk of the ingredients, such as potatoes, winter squash, carrots, and/or root vegetables. The stock gives the simmering pot a personality; herbs and spices give it flavor and character; and hardy starches give it body and structure. When combined and simmered, these main ingredients are responsible for the look, taste, and texture of the meal.

For this stage, patience is a virtue: the soup or chili should slowly simmer over medium-low heat. Soups and chilies benefit from long spells of slow cooking (and occasional stirring), but these recipes do not require a lot of fuss or attention. During this stage, a kind of culinary alchemy takes place: potatoes, squash, and vegetables become tender, liquids thicken, garlic and herbs spread their aromatic presence. Flavors are coaxed, awakened, and united; appetites are nurtured.

Near the end of the cooking time is the perfect moment for a last-minute touch. In the past, this often meant swirling in gobs of cream, butter, or salt, but in today’s healthy vegan kitchen there are more inventive and nutritious approaches. For instance, stirring in fresh parsley, basil, arugula, chives, or scallions is an easy way to perk up the pot. Fresh herbs lose their potency over a long cooking time but bring a refreshing taste when added near the finish. A twist of freshly ground black pepper or a sprinkling of chopped onion or scallions adds uplifting flavors as well.

Of course, the last step is the easiest: ladle the soup or chili into warm bowls and pass the spoons and napkins. Whole wheat
bread, corn bread, or soup crackers are natural companions, and for a dash of spice, offer a bottle of hot sauce at the table. With the right ingredients and recipe, the bowl will surely be good to the last drop.

Like fine wines, soups and chilies improve with age. Most recipes can be prepared one or two days ahead of time and refrigerated for later enjoyment. The flavors intermingle and meld and actually improve with time. So don’t shy away from preparing large batches—today’s leftovers can be savored tomorrow.

This chunky soup is filled with wholesome flavors and soothing textures. Although wild rice and barley are long-cooking grains, the wait is well worth it.

Yield: 6 servings

In a large saucepan, heat the oil over medium heat. Add the mushrooms, bell pepper, onion, and garlic and cook, stirring, for 8 minutes. Add the water, barley, wild rice, and wine and bring to a simmer over medium-high heat. Reduce the heat to medium and cook for 10 minutes, stirring occasionally. Add the sweet potato, oregano, thyme, salt, and pepper and cook for 35 minutes over medium-low heat, stirring occasionally. Remove from the heat and let stand for 5 to 10 minutes before serving.

Ladle the soup into bowls and serve with warm bread.

Textured vegetable protein gives this delicious chili a chewy texture and earthy flavor.

Yield: 6 servings

In a medium saucepan, heat the oil over medium heat. Add the onion, bell pepper, garlic, and chili pepper and cook, stirring, for 5 minutes. Add the textured vegetable protein and water and cook for 5 minutes over medium-low heat, stirring
occasionally. Add the crushed tomatoes, beans, stewed tomatoes, chili powder, cumin, cayenne, and salt and bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook for about 15 minutes, stirring occasionally.

Remove from the heat and ladle the chili into large bowls. Serve with warm corn bread.

This recipe combines the flavors of Mexico and Italy into one intensely flavored soup.

Yield: 4 servings

In a large saucepan, heat the oil over medium-high heat. Add the carrots, onion, bell pepper, garlic, and jalapeño and cook, stirring, for 7 minutes. Add the broth, tomato paste, oregano, basil, cumin, and pepper and bring to a simmer over medium-high heat, stirring occasionally. Stir in the pasta, beans, and corn and return to a simmer. Cook until the pasta is al dente, 10 to 12 minutes, stirring occasionally. Remove from the heat and let stand for 5 minutes before serving.

Ladle the soup into shallow bowls and serve at once.

Winter squash melds well into soups and bisques. For this mellifluous offering, butternut squash teams up with sturdy leafy greens and assertive curry spices.

Yield: 6 servings

In a large saucepan, heat the oil over medium heat. Add the onion and celery and cook, stirring, for 5 minutes. Add the tomatoes, garlic, and ginger and cook, stirring, for 3 to 4 minutes. Stir in the curry powder, cumin, coriander, salt, and pepper and cook for 1 minute over low heat. Add the squash and water and bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook until the squash is tender, about 25 minutes, stirring occasionally. Stir in the greens and cook for 10 minutes.

Transfer to a food processor fitted with a steel blade (or to a blender) and process until smooth, about 10 seconds.

Ladle the soup into bowls and serve at once.

Caldo verde, which means “green soup” in Portuguese, is a delicious and unpretentious tureen of kale, potatoes, white beans, and parsley.

Yield: 6 servings

In a large saucepan, heat the oil over medium heat. Add the onion and garlic and cook, stirring, for about 4 minutes. Add the water, potatoes, salt, and pepper and bring to a simmer over medium-high heat. Reduce the heat to medium and cook for 20 to 25 minutes, stirring occasionally.

Stir in the kale, beans, roasted peppers, and parsley and cook for 10 to 15 minutes. Remove from the heat and let stand for about 10 minutes. To thicken, mash the potatoes against the side of the pan with the back of a large spoon.

Ladle the soup into bowls and serve with warm French bread.

This alluring combination of beets, leeks, and herbs is a feast for the palate as well as the eyes. Fresh dill adds a delightful herbal nuance.

Yield: 6 to 8 servings

In a large saucepan, heat the oil over medium heat. Add the onion, leeks, and garlic and cook, stirring, for 5 to 7 minutes. Add the water, beets, potatoes, wine, parsley, pepper, and salt and bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook, stirring occasionally, until the beets are tender, 40 to 45 minutes. Remove from the heat and stir in the dill.

Transfer the soup to a food processor fitted with a steel blade (or to a blender) and process until smooth, 5 to 10 seconds. Return the soup to the pan and keep hot over low heat until ready to serve.

To serve, ladle the soup into bowls. Garnish each bowl with a sprig of leftover herbs.

Green lima beans and corn are a natural duo in this brightly flavored, wintry soup.

Yield: 8 servings

In a large saucepan, heat the oil over medium heat. Add the onion, bell pepper, celery, and garlic and cook, stirring, for 7 minutes. Add the water, squash, parsley, cumin, salt, and pepper and bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook until the squash is tender, about 20 minutes, stirring occasionally. Add the lima beans and corn and cook for 10 to 15 minutes, stirring occasionally.