Even with all the spices and bold flavors, kimchi soup somehow qualifies as comfort food! It’s a classic in Korean cuisine, easy to make in a plant-based version. This vegan kimchi soup recipe is ready to eat quickly.
Vegan kimchi soup can be varied in a number of ways, and it seems that no two recipes are alike! The ingredient list might look a little long, but there’s surprisingly little prep. The ingredients cook up fast, and best just cooked, not overcooked.
Moroccan vegetable stew is a classic dish that looks as enticing as it tastes. A cumin-scented feast of pumpkin or butternut squash, potatoes, carrots, and chickpeas, it’s cushioned with a bed of couscous for a comforting cool-weather meal.
The original recipe for this aromatic stew isn’t always vegan (though sometimes it is), but it’s easy to make it plant-based by simply eliminating the unwanted ingredient! Optional lentils lend an extra dose of protein; this stew is good with or without them.
Moroccan lentil and chickpea soup, a classic called Harira in Arabic, showcases a compatible duo of legumes. It can be served all year round, but is especially appealing as a transitional early fall soup, using fresh tomatoes.
Harira isn’t always vegan, but we won’t go there. In some regional variations, a third legume, usually fave beans, is added. It’s a favorite soup during the period of Ramadan.
With its deep green color and elaborately ruffled leaves, kale is contrasted with yellow squash and bright orange sweet potato in a fantastic fall dish. Kale and sweet potato stew is a nourishing dish for the fall harvest with plenty of eye appeal.
As everyone knows, greens are good for you, and kale is a standout. It’s a wonderful complement to sweet potato whenever these two vegetables are paired. Yellow squash adds a bit of sunshiny color to the mix.