Four Delicious Vegan Dishes

It isn't necessary to use ingredients from animals in soups if you want them to be delicious and to have a nice aroma and texture. These vegan options are a great example!
Four Delicious Vegan Dishes

Last update: 06 February, 2020

Soups and stews are delicious and classic vegan dishes that are perfect for those rainy, cooler days. With the aromas from these preparations, you’ll fill yourself with warmth and you’ll please your appetite.

To enjoy their amazing tastes and textures, we’ll show you how to make these four vegan dishes:

1.Purple bean soup


  • 3oo g of purple beans (previously soaked for 10 to 12 hours)
  • 250 g of chard
  • 70 g of noodles (of your choice)
  • 3 stalks of celery
  • 2 potatoes
  • 2 turnips
  • 3 medium onions
  • 1 red pepper
  • 3 tablespoons of olive oil (45 ml)
  • Salt (to taste)
  • A pinch of curry or turmeric
  • 12 cups of water or vegetable broth (3 liters)


  1. In a large, deep pot, saute the finely chopped onions and red pepper in the olive oil.
  2. When the onions begin to brown, add the purple beans and saute for five more minutes.
  3. Then, add the vegetables. Cut into medium sized pieces, as well as the peeled potato. Don’t cut the vegetables too small since the beans will take about an hour to cook.
  4. Next, add the vegetable broth (or warm water), the curry and the salt. Then, leave the preparation to boil for 45 minutes.
  5. After 45 minutes, add the noodles and let it cook for 10 to 12 minutes.

2. Vegan stew with lentils and spinach

lentil, kale, and sweet potato soup


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


  1. In a large, deep pot, saute the finely chopped peppers and onions in the olive oil.
  2. When the onion is golden brown, add the garlic (unpeeled), the shredded tomato, the oregano, the paprika and the bay leaf. Be careful to not burn the spices (since it would give the stew a bitter taste).
  3. Once the tomatoes change color, add the rice, lentils and vegetable broth (or water).
  4. When it starts to boil, add the carrots and spinach (cut and washed). Then, let the stew boil for 40 to 45 minutes.
  5. After that time, add the salt (to taste)and let it sit for 2 to 3 minutes before serving.

3. Vegan chickpea and mushroom soup



  • 600 grams of chickpeas (previously soaked for 10 to 12 hours)
  • 400 grams of mushrooms
  • 2 medium tomatoes
  • 2 medium onions
  • One large potato (or two medium)
  • A carrot
  • 1 tablespoon of paprika (15 g)
  • 1 tablespoon of cumin (15 g)
  • 3 tablespoons of olive oil (45 ml)
  • Salt (to taste)
  • 4 cups of water or vegetable broth (1 liter)


  1. First, saute the onions, finely chopped, and the mushrooms in the olive oil.
  2. Next, add the drained chickpeas, the potato cut into medium pieces and the carrots (cubed).
  3. After stirring for a couple of minutes, add the paprika and cumin. Lower the heat so that you don’t burn the spices.
  4. Then, finish with the vegetable broth (or water) and let it cook for 75 to 80 minutes.
  5. Before turning off the flame, check to be sure that the chickpeas are tender.

4. Sweet and sour millet stew with braised cabbage



  • 300 grams of millet
  • 1 red cabbage
  • 1 green apple
  • 2 onions
  • 2 cloves of garlic
  • 1/2 glass of apple cider vinegar (100 ml)
  • Sea salt (to taste)
  • A pinch of:
    • sweet paprika
    • cinnamon
    • cumin
  • 1 clove
  • 4 cups of water (1 liter)
  • 3 tablespoons of olive oil (45 ml)


  1. First, braise the cabbage over low heat, so that it releases its juices while it cooks. Ideally, you want to use a clay pot, but you can also use a metal pot with a thick bottom. Keep the pot covered so that it can braise the cabbage well.
  2. Then, mash the garlic, paprika, cumin, cloves and cinnamon in a mortar. After, mix it with the apple cider vinegar diluted in a glass of water.
  3. In another frying pan, saute the finely chopped onion in the olive oil.
  4. When it’s golden brown, add the braised cabbage and previously mashed spices and dilute them in water and vinegar.
  5. Next, cover the cabbage with the apple slices, cover the pot and let it cook for 40 minutes over low heat.
  6. While it is cooking, prepare the millet. To do this, add 2 tablespoons of olive oil to a small pan, brown the millet and add 3 cups of water. Cook for 20 minutes.
  7. When the water is gone, turn off the heat and put the millet in the center of the braised cabbage.
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