Recipe For Four Delicious Vegan Dishes

Soups do not require ingredients of animal origin to be delicious and full-bodied. These vegan dishes are a great example!
A recipe for four delicious vegan dishes

Soups and pots are delicious and classic vegan dishes that are perfect for rainy and cold days. The mere aroma of these foods fills with heat and arouses appetite.

Here are some tasty vegan dishes to help you enjoy their excellent taste and fullness.

1. Soup of purple beans

Bean soup is vegan food


  • 300 g purple beans (soaked for 10-12 hours)
  • 250 g of leaf chard
  • 70 g noodles (optional)
  • 3 celery stalks
  • 2 potatoes
  • 2 laughs
  • 3 medium onions
  • 1 red pepper
  • 3 tablespoons olive oil
  • Salt (according to your taste)
  • A touch of curry or turmeric
  • 3 l of water or vegetable broth


  1. Sauté finely chopped onion and red pepper in olive oil in a large and deep pan.
  2. When the onions begin to turn golden brown, add the purple beans and fry for another five minutes.
  3. Then add the chopped vegetables and peeled potatoes to medium-sized pieces. Do not chop the vegetables too small, as the beans take about an hour to cook.
  4. Next, add the vegetable broth (or warm water), curry (or turmeric) and salt. Let the soup boil for 45 minutes.
  5. After 45 minutes, add the noodles and cook for another 10-12 minutes.

2. Vegan lentil-spinach pot

Lentil soup is a vegan dish.


  • 300 g of lentils
  • 150 g fresh and washed spinach
  • 75 g of whole grain rice
  • a few tomatoes (grated)
  • 2 carrots
  • 2 medium onions
  • ½ red pepper
  • ½ green pepper
  • 5 cloves of garlic
  • 3 tablespoons olive oil
  • 2 bay leaves
  • ½ teaspoon of paprika powder
  • salt, pepper and oregano (to taste)
  • 2 l of water or vegetable broth


  1. Sauté the chopped peppers and onions in olive oil in a deep and large pan.
  2. When the onion is golden brown, add the garlic (without peeling), grated tomatoes, oregano, paprika powder and bay leaves. Be careful not to burn spices (otherwise the food will have a bitter taste).
  3. When the tomatoes change color, add the rice, lentils and vegetable broth (or water).
  4. When it starts to boil, add the carrots and spinach (chopped and washed). Let simmer for 40-45 minutes.
  5. Then add salt (to your liking) and let stand for 2-3 minutes before serving.

3. Vegan chickpea mushroom soup

Chickpeas make vegan food


  • 600 g chickpeas (soaked for 10-12 hours)
  • 400 g of mushrooms
  • 2 medium onions
  • One large potato (or two medium-sized)
  • 1 carrot
  • 1 tablespoon paprika powder
  • 1 tablespoon cumin
  • 3 tablespoons olive oil
  • Salt (according to your taste)
  • 1 liter of water or vegetable broth


  1. First sauté the chopped onions and mushrooms in olive oil in a pan.
  2. Add drained chickpeas, mashed potatoes into medium-sized pieces and diced carrots.
  3. Stir for a few minutes, then add the pepper powder and cumin. Lower the temperature to prevent the spices from burning.
  4. Finish with vegetable broth (or water) and allow to cook for 75-80 minutes.
  5. Before switching off the hob, check that the chickpeas are soft.

4. Sweet and sour millet stew with braised cabbage

Millet can be used in vegan food.


  • 300 g of millet
  • 1 red cabbage
  • 1 green apple
  • 2 onions
  • 2 cloves of garlic
  • 100 ml of apple cider vinegar
  • sea ​​salt (according to your taste)
  • Touch
    • pepper powder
    • cinnamon
    • cumin
  • 1 clove
  • 1 liter of water
  • 3 tablespoons olive oil


  1. First, simmer the cabbage on low heat to release the juice during cooking. It would be ideal to use a ceramic boiler, but a metal and thick-bottomed boiler will also work. Keep the lid on so that the cabbage is brewed well.
  2. Stir in garlic, paprika powder, cumin, cloves and cinnamon in a mortar. Then mix the mixture with apple cider vinegar diluted in a glass of water.
  3. In a second pan, chop the chopped onion in olive oil.
  4. When the onion is golden brown, add the stewed cabbage and previously mashed spices and soak them in water and vinegar.
  5. Cover the cabbage with apple slices, cover with a lid and let cook for 40 minutes on low heat.
  6. In the meantime, prepare the millet: add 2 tablespoons of olive oil to a small pan, brown the millet and add 7 dl of water. Cook for 20 minutes.
  7. When the water has evaporated, turn off the stove and place the millet in the middle of the stewed cabbage.

Try making these tasty vegan dishes!

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