Vegan Chocolate Chili

Vegan Chocolate Chili

Jump To Recipe

This Vegan Chocolate Chili recipe is rich and filling with layers of complex flavor from savory spices and cocoa powder. It’s protein-rich, oil-free, and tastes nothing short of decadent.

---

This is a sponsored post written by me on behalf of O3 Superfoods. The opinions, text, and recipe are my own creation. Thank you so much for creating the ultimate flax butter and for the support!

I’ve been fascinated with chocolate chili ever since I made my first mole poblano recipe years ago. Chocolate for dinner? I’m all in! Mole is a traditional Mexican sauce where chocolate is one of the many ingredients and is the inspiration for this recipe. Cocoa powder (chocolate) adds incredible depth of flavor and richness to the chili without it tasting like a sweet dessert.

And since today is Valentine’s Day, I feel it is totally appropriate to eat chocolate all day long!

You can make this delicious chili in about an hour

If you want a luxurious and slow simmered texture without hovering over the pot for hours, I’ve got an easy short cut for you. After simmering the chili for 30 minutes, scoop 1½ cups out of the pot, blend until smooth, and mix it back into the pot. I use this trick in my Creamy Vegan Corn Chowder recipe and it makes the perfect creamy/chunky texture we’ve all come to love. Yay!

Don’t be intimidated by the long list of ingredients, most of which are spices. Once you get your ingredients gathered and prepped, making chili is similar to making soup. There are a few steps, but each one isn’t complicated.

Let’s take a look at those ingredients:

Veggies:

Sauté the onions until golden for best flavor. With a little patience, you can achieve golden onions even when sautéing in water. Just add enough water so that the onions don’t dry out. Too much water will steam rather than sauté the onions.

Chop up your carrots nice and small. This helps them blend into the flavor base. The chunky texture will come from beans, yams, and tomatoes, so it’s okay if they’re small diced.

Beans:

I’ve chosen pinto and navy beans for this recipe for their mild taste and creaminess. These varieties break down during the simmering process and add to the overall thickness of the chili. I also like the bright pop white beans against the chocolate color of the chili.

Spices:

Chili is all about the spices. We have 3 different types of chilies for depth of flavor and fire. Cumin and oregano add earthiness. Smoked paprika creates a subtle smokiness, and cinnamon compliments the cocoa. If you like chili that’s full of fire, feel free to bump up the ground chipotle pepper!

Toasting the spices for about 30 seconds brings out their flavor and tempers any bitterness. The spice mixture will look dry when mixed with the veggies and that’s totally okay! You’re going to deglaze the pan with veggie broth right after toasting the spices.

Cocoa is part of the spice mixture and is the star of the show in this recipe. I promise, the chili won’t taste like chocolate, and it adds incredible richness.

Flax Butter:

Fat is what helps carry the flavors throughout the chili and adds a luxurious richness. One of the healthiest fats outs there is flax butter. It’s got all the power of flaxseed but in creamy butter form and is a great option in oil-free dishes. You can read all about the health benefits of flax butter here.

Tomatoes and Yam:

A chili recipe wouldn’t be complete without tomatoes. I use whole peeled canned tomatoes for pure tomato flavor. You can easily break up the whole pieces with a wooden spoon after adding them to the pot. I also add one medium peeled and diced yam for extra texture and natural sweetness.

Finishing flavors:

This is where the flavor in the chili comes alive. Adding a healthy splash of maple syrup (or date syrup or coconut sugar) balances the bitterness of the spices and tomatoes. Definitely do a taste test after adding the sweetener to see if more is needed. I promise it won’t taste sweet, just balanced.

An acid, like lime juice, gives the chili that all-important tanginess and zing. Just like with the sweetener, taste it to see if you need to add more. I’m a huge fan of cilantro and love the fresh and bright herbiness it brings to this dish, but if you’re not on the cilantro train, feel free to leave it out.

Toppings:

Avocado and dairy-free sour cream add a wonderful cooling effect to balance the spicy chilis and make the dish even more creamy and filling.

This Vegan Chocolate Chili Recipe is:

• Incredibly flavorful

• Rich and filling

• The perfect creamy/chunky texture

• Full of protein and veggies

• Dairy-free, gluten-free, and oil-free

This is the perfect recipe for cold winter nights when snuggling up to a steaming bowl of chili seems better than just about anything else on earth. I hope you give it a try and fall in love with a whole new way to eat chocolate!

Keep scrolling for step-by-step instructions and photos!

---

Ingredients for Vegan Chocolate Chili

Sauteed Veggies:

• 1 medium yellow onion, diced (about 2 cups)

• 2 teaspoons of kosher salt, divided

• Water for sautéing

• 6 cloves of garlic, minced or pressed

• 2 medium carrots, finely chopped (about 1 cup)

• Freshly ground black pepper

 Spice Mix:

• ¼ cup (25g) of cocoa powder, unsweetened (Dutch-process)

• 2 tablespoons of chili powder, mild

• 1 tablespoon of cumin powder

• 1 tablespoon of oregano

• 2 teaspoons of ground ancho chili

• 1 teaspoon of cinnamon

• 1 teaspoon of smoked paprika

• ½ teaspoon of ground chipotle chile (use 1 teaspoon for spicy or omit for a “no heat” version)

 The Chili Base:

• 2 cups (480 mL) of vegetable broth    

• 1 (28 oz./800g) can of whole peeled tomatoes with juices

• 1 medium yam, peeled and diced (about 2 cups)

• 1 (15 oz./425g) can of navy beans, drained and rinsed

• 1 (15 oz./ 425g) can of pinto beans, drained and rinsed

• 2 bay leaves

• 2 tablespoons of O3 Superfoods Flax Butter (see note)

• 3 tablespoons of maple syrup

Finishing Touches:

• ½ cup of chopped fresh cilantro

• 1½ tablespoon of freshly squeezed lime juice

• Salt and pepper to taste

Toppings: Optional but highly recommended

• Vegan sour cream

• Sliced avocado

• Lime wedge

• Chopped cilantro

Note: If you don’t have flax butter on hand, use tahini, or sauté the onions in a good quality olive oil (if you’re using oil).

Makes 6 hearty servings of chili

---

How to make Vegan Chocolate Chili

Steps 1-2:

1. Heat a 6-quart Dutch oven (or heavy bottom pot) over medium-high heat. Add 3 tablespoons of water, your diced onions, and 1 teaspoon of salt. Sauté until soft, translucent, and slightly brown, 7-10 minutes. Add water, 1 tablespoon at a time, if the onions begin to dry out.

2. Add the garlic and sauté until fragrant, 1 minute more.

---

Step 3:

3. Add the carrots, other 1 teaspoon of salt, a few twists of freshly ground black pepper, and sauté until tender, about 5 minutes. Add water, 1 tablespoon at a time, if the veggies begin to dry out.

---

Step 4:

4. Sprinkle the cocoa and all the spices over the veggies, stirring vigorously for 30 seconds until well blended. The mixture will look dry and that’s totally normal. We are toasting the spices to enhance their flavor and temper any bitterness.

---

Step 5:

5. Deglaze the pan with vegetable broth, scraping up any dried bits from the bottom of the pan.

---

Steps 6-7:

6. Pour in tomatoes and their juices, breaking up the whole tomatoes with your stirring spoon (or hand).  Then add the beans, diced yam, bay leaves, flax butter, and maple syrup. Stir until all the ingredients are nicely mixed together.

7. Bring to a boil and then turn the heat down enough so that the chili is at a gentle simmer and happily bubbling away. Simmer, uncovered, for 30 minutes, dragging a wooden spoon across the bottom now and then to prevent any sticking or burning. When the yams are nice and tender, it’s done.

---

Step 8:

8. Remove the bay leaves and scoop 1½ cups of chili into a blender. Blend until smooth and add the blended chili back to the pot. Stir until well incorporated. You can also use an immersion blender to blend the chili in a separate bowl.

---

Step 9:

9. Sprinkle cilantro and lime juice over the chili and stir. Test to see if you need to add more lime juice for tanginess. Test for sweetness as well, adding up to 2 more tablespoons of maple syrup to balance any bitterness. Season with salt and pepper to taste.

---

Step 10:

10. Scoop into bowls and top with dairy-free sour cream and avocado slices. Garnish with a lime wedge and chopped cilantro, if you like, for a pop of color.

Enjoy served with Vegan Cornbread for a cozy and hearty meal.

Storage: Keeps well refrigerated for up to a week or frozen for 3 months. Gently reheat on the stovetop or in the microwave. Vegan Chocolate Chili tastes even better the next day after all the spices have gotten to know each other!

---

Healthy Chocolate Recipes to eat all day long!

Healthy Rocky Road Smoothie Bowl

Dairy-Free Hot Cocoa Mix

Chocolate Covered Chickpea Clusters

Vegan Dark Chocolate Tart

If you like this recipe, please leave a 5-star rating on the recipe card below. I always appreciate your feedback and hearing about your creations! For more yummy vegan recipes, you can also follow along on Instagram, Pinterest, Facebook, and Tiktok. I also send out a weekly newsletter with my latest recipes and upcoming cooking classes. Subscribe here to receive a FREE e-cookbook!

---

Yield: 6 hearty servings

Author: Carol Clayton

Print

With ImageWithout Image

Vegan Chocolate Chili

( 0 reviews )

This Vegan Chocolate Chili recipe is rich and filling with layers of complex flavor from savory spices and cocoa powder. It’s protein-rich, oil-free, and tastes nothing short of decadent.

Prep time: 20 MinCook time: 50 MinTotal time: 1 H & 10 M

IngredientsUSMetric

Sautéed Veggies:

• 1 medium yellow onion, diced (about 2 cups)
• 2 teaspoons of kosher salt, divided
• Water for sautéing
• 6 cloves of garlic, minced or pressed
• 2 medium carrots, finely chopped (about 1 cup)
• Freshly ground black pepper

Spice Mix:

• ¼ cup (25g) of cocoa powder, unsweetened (Dutch-process)
• 2 tablespoons of chili powder, mild
• 1 tablespoon of cumin powder
• 1 tablespoon of oregano
• 2 teaspoons of ground ancho chili
• 1 teaspoon of cinnamon
• 1 teaspoon of smoked paprika
• ½ teaspoon of ground chipotle chile (use 1 teaspoon for spicy or omit for a “no heat” version)

The Chili Base:

• 2 cups (480 mL) of vegetable broth
• 1 (28 oz./800g) can of whole peeled tomatoes with juices
• 1 medium yam, peeled and diced (about 2 cups)
• 1 (15 oz./425g) can of navy beans, drained and rinsed
• 1 (15 oz./ 425g) can of pinto beans, drained and rinsed
• 2 bay leaves
• 2 tablespoons of O3 Superfoods Flax Butter (see note)
• 3 tablespoons of maple syrup

Finishing Touches:

• ½ cup of chopped fresh cilantro
• 1½ tablespoon of freshly squeezed lime juice
• Salt and pepper to taste

Instructions

1. Heat a 6-quart Dutch oven (or heavy bottom pot) over medium-high heat. Add 3 tablespoons of water, your diced onions, and 1 teaspoon of salt. Sauté until soft, translucent, and slightly brown, 7-10 minutes. Add water, 1 tablespoon at a time, if the onions begin to dry out.
2. Add the garlic and sauté until fragrant, 1 minute more.
3. Add the carrots, other 1 teaspoon of salt, a few twists of freshly ground black pepper, and sauté until tender, about 5 minutes. Add water, 1 tablespoon at a time, if the veggies begin to dry out.
4. Sprinkle the cocoa and all the spices over the veggies, stirring vigorously for 30 seconds until well blended. The mixture will look dry and that’s totally normal. We are toasting the spices to enhance their flavor and temper any bitterness.
5. Deglaze the pan with vegetable broth, scraping up any dried bits from the bottom of the pan.
6. Pour in tomatoes and their juices, breaking up the whole tomatoes with your stirring spoon (or hand). Then add the beans, diced yam, bay leaves, flax butter, and maple syrup. Stir until all the ingredients are nicely mixed together.
7. Bring to a boil and then turn the heat down enough so that the chili is at a gentle simmer and happily bubbling away. Simmer, uncovered, for 30 minutes, dragging a wooden spoon across the bottom now and then to prevent any sticking or burning. When the yams are nice and tender, it’s done.
8. Remove the bay leaves and scoop 1½ cups of chili into a blender. Blend until smooth and add the blended chili back to the pot. Stir until well incorporated. You can also use an immersion blender to blend the chili in a separate bowl.
9. Sprinkle cilantro and lime juice over the chili and stir. Test to see if you need to add more lime juice for tanginess. Test for sweetness as well, adding up to 2 more tablespoons of maple syrup to balance any bitterness. Season with salt and pepper to taste.
10. Scoop into bowls and top with dairy-free sour cream and avocado slices. Garnish with a lime wedge and chopped cilantro, if you like, for a pop of color.

Notes:

Toppings: Optional but highly recommended

• Vegan sour cream
• Sliced avocado
• Lime wedge
• Chopped cilantro

Note: If you don’t have flax butter on hand, use tahini, or sauté the onions in a good quality olive oil (if you’re using oil).

For step-by-step instructions with photos, see blog post!

Nutrition Facts

Calories

238.03

Fat (grams)

4.25

Sat. Fat (grams)

0.42

Carbs (grams)

42.41

Fiber (grams)

11.08

Net carbs

31.34

Sugar (grams)

5.52

Protein (grams)

10.67

Sodium (milligrams)

1024.32

Cholesterol (grams)

0.18

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #feedpeopleplants

Vegan Clam Chowder with Mushrooms

Vegan Clam Chowder with Mushrooms

Jump To Recipe

Rich, creamy, and loaded with umami flavor, this vegan clam chowder with mushrooms is the perfect cozy meal. It’s hearty and satisfying, made with cashew cream and mushroom “clams”. This is one hug-in-a-bowl recipe you won’t want to miss!

---

Vegan Clam Chowder with Mushrooms

Even with the Indian Summers we experience here on the Peninsula, the shorter days and softer light, just make we want to cook up some soup. And since the first day of fall is just a few short days away, I’m officially kicking off soup season with this over-the-top delicious, cozy from head-to-toe vegan clam chowder with mushrooms.

Vegan Clam Chowder with Mushrooms

There are 5 elements that make this chowder extra rich, creamy and flavorful

Mushrooms “clams” Mushrooms have a deep umami flavor and perfectly mimic the texture of clams in this vegan chowder recipe. I use cremini mushrooms but shiitake are also a great choice if you’re feeling fancy. The easiest oil-free way to draw out moisture and add flavor to mushrooms is to season and then broil them. Rinse, de-stem, and slice your mushrooms in half, or quarters if they are large. Shiitake mushrooms are fairly large, so cut them in quarters or even eights. Toss them in Old Bay Seasoning while they are still wet. This helps the seasoning stick to the mushrooms. Then broil them for 2 minutes on each side until they are charred but not burnt. I use this quick and easy trick to flavor other soups and salads too.

Cream Base The rich creaminess in this dairy-free clam chowder comes from cashew cream. No pre-soaking is needed! Just pour boiling water over your cashews and let them sit while you cook the soup. Then, when you’re ready to make the cream, the nuts will be nice and soft for smooth blending. I use unsweetened soy milk with a tablespoon of mellow white miso for maximum umami and richness.

Dulse Flakes or Kelp Granules Both high in iodine, dulse, and kelp are sea vegetables (seaweed) that impart a “taste of the sea” to any dish and are perfect for vegan clam chowder. Dulse flakes are reddish in color and kelp granules are green. Whichever you choose, they will tint the color of your chowder. I usually use dulse flakes for their warm color. They are interchangeable when it comes to flavor so use what is most available to you. I’ve even chopped up a sheet of nori which works in a pinch. To learn more about the difference between dulse and kelp, click here.

White Wine Dry white wine is a soup maker’s best friend. It adds a layer of complexity that helps brighten all the other flavors. I use a full cup of wine in this recipe. ¾ of a cup is cooked down with the carrots and celery and then ¼ is added at the end for a flavorful finish. Use a vegan-friendly variety if available.

Liquid Smoke Traditional clam chowder is often flavored with bacon fat and cooked bacon pieces. Liquid smoke creates the same comforting smokiness of bacon without using meat. I’ve had the best luck with Hickory Liquid Smoke for its concentrated and pure flavor.

Vegan Clam Chowder with Mushrooms

Armed with these elements, you can make the BEST vegan clam chowder with mushrooms your friends and family will absolutely love, all in under an hour! This is one recipe that will be in my soup rotation this fall, and winter and I hope you enjoy it too.

If you like this vegan clam chowder with mushrooms recipe, please give it a 5-star rating in the recipe card below, and lemme know how it turns out in the comments. I love hearing from you! And if you’re looking for more yummy vegan inspo, check out my Pinterest and Instagram Page!

Keep scrolling for step-by-step instructions with photos!

Vegan Clam Chowder with Mushrooms

---

Ingredients for Vegan Clam Chowder

Ingredients for the Cream Base and Mushrooms:

Cream Base

o   ¾ cup of raw cashews, hot soaked while you make the chowder

o   1 cup of unsweetened soy milk

o   1 tablespoon of mellow white miso paste

Mushrooms

o   8 oz. (227 grams) of cremini mushrooms (or similar) de-stemmed, washed, and cut in half (or quarters if large)

o   1 teaspoon of Old Bay Seasoning

---

Ingredients for the Chowder:

o   1 large yellow onion (2 cups), small diced

o   Water for sauteing                                   

o   1 teaspoon of kosher salt

o   4 garlic cloves

o   2 medium carrots (1 cup), peeled and diced

o   3 celery stalks (1 cup), diced

o   1 cup of white wine, divided

o   3 cups of vegetable broth or stock

o   1 pound (2½-3 cups / 454grams) of golden potatoes, peeled and medium diced (about 3 medium potatoes)

o   1 bay leaf

o   1 teaspoon of thyme

o   1 teaspoon of Old Bay Seasoning

o   1 tablespoon of dulse flakes or kelp granules

o   1 teaspoon of freshly cracked black pepper

o   1 teaspoon of liquid smoke

o   1 tablespoon of freshly squeezed lemon juice

Makes 4-6 bowls of chowder. Click on the ingredients in bold to see what I use in this recipe.

Ingredients for Vegan Clam Chowder with Mushrooms

---

Method for Making Vegan Clam Chowder with Mushrooms

Steps 1-3:

1. Pre-heat oven to broil.

2. Hot soak your cashews in a small bowl by pouring boiling water over them, enough to cover while they expand. Set aside while you make the chowder.

3. Toss the rinsed and wet mushrooms in 1 teaspoon of Old Bay Seasoning. Place them well spaced on a baking tray and broil in the oven for 2 minutes on each side. You want them slightly charred but not burnt, so keep a close eye on them. Set aside.

---

Steps 4-5:

4. Add the onions, ¼ cup of water, and 1 teaspoon of salt to a large soup pot over medium-high heat. Sautee until the onions are soft and transparent, about 5-7 minutes. Add water, one tablespoon at a time if the onions begin to dry out.

5. Stir in the garlic and sauté until fragrant, one minute more.

---

Step 6:

6. Now add the carrots, celery, and ¾ cup of white wine. Simmer until the wine is reduced by half.

---

Step 7:

7. Pour in the vegetable broth and add the potatoes, bay leaf, thyme, Old Bay Seasoning, dulse flakes, or kelp granules, and give it a stir. Cover and bring to a boil. Reduce to simmer and cook until the potatoes are fork-tender, about 10-15 minutes. Reduce the heat to low.

---

Steps 8-9:

8. While the chowder is simmering, drain and rinse the soaked cashews. Add them to a small blender container with the soy milk and miso paste. Blend until completely smooth. This may take a minute or more, depending on what type of blender you are using.

9. Pour the cashew cream into the soup pot and stir until well combined. Add the mushrooms, black pepper, liquid smoke, other ¼ cup of white wine, and lemon juice. Give it a good stir and season with salt and pepper to taste.

---

Vegan Clam Chowder with Mushrooms

Garnish with fresh thyme leaves and serve with a side of maple tempeh bacon!  

Vegan Clam Chowder with Mushrooms

---

Note: This vegan clam chowder will keep in the fridge for 3 days. It does not freeze well.

Other soups and stews to cozy up with!

Creamy Vegan Corn Chowder

Yam Chickpea and Peanut Stew

Hearty Chickpea Noodle Soup

 Printable Recipe Card:

Yield: 6 bowls

Author: Carol Clayton

Print

With ImageWithout Image

Vegan Clam Chowder with Mushrooms

Rich, creamy, and loaded with umami flavor, this vegan clam chowder with mushrooms is the perfect cozy meal. It’s hearty and satisfying, made with cashew cream and mushroom “clams”. This is one hug-in-a-bowl recipe you won’t want to miss!

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

For the Cream Base:

• ¾ cup of raw cashews, hot soaked while you make the chowder
• 1 cup of unsweetened soy milk
• 1 tablespoon of mellow white miso paste

For the Mushrooms

• 8 oz. (227 grams) of cremini mushrooms (or similar) de-stemmed washed, and cut in half (or quarters if large)
• 1 teaspoon of Old Bay Seasoning

For the Chowder:

• 1 large yellow onion (2 cups), small diced
• Water for sauteing
• 1 teaspoon of kosher salt
• 4 garlic cloves
• 2 medium carrots (1 cup), peeled and diced
• 3 celery stalks (1 cup), diced
• 1 cup of white wine, divided
• 3 cups of vegetable broth or stock
• 1 pound (2½ cups / 454grams) of golden potatoes, peeled and medium diced (about 3 medium potatoes)
• 1 bay leaf
• 1 teaspoon of thyme
• 1 teaspoon of Old Bay Seasoning
• 1 tablespoon of dulse flakes or kelp granules
• 1 teaspoon of freshly cracked black pepper
• 1 teaspoon of liquid smoke
• 1 tablespoon of freshly squeezed lemon juice

Instructions

1. Pre-heat oven to broil.
2. Hot soak your cashews in a small bowl by pouring boiling water over them, enough to cover while they expand. Set aside while you make the chowder.
3. Toss the rinsed and wet mushrooms in 1 teaspoon of Old Bay Seasoning. Place them well spaced on a baking tray and broil in the oven for 2 minutes on each side. You want them slightly charred but not burnt, so keep a close eye on them. Set aside.
4. Add the onions, ¼ cup of water, and 1 teaspoon of salt to a large soup pot over medium-high heat. Sautee until the onions are soft and transparent, about 5-7 minutes. Add water, one tablespoon at a time if the onions begin to dry out.
5. Stir in the garlic and sauté until fragrant, one minute more.
6. Now add the carrots, celery, and ¾ cup of white wine. Simmer until the wine is reduced by half.
7. Pour in the vegetable broth and add the potatoes, bay leaf, thyme, Old Bay Seasoning, dulse flakes, or kelp granules, and give it a stir. Cover and bring to a boil. Reduce to simmer and cook until the potatoes are fork-tender, about 10-15 minutes. Reduce the heat to low.
8. While the chowder is simmering, drain and rinse the soaked cashews. Add them to a small blender container with the soy milk and miso paste. Blend until completely smooth. This may take a minute or more, depending on what type of blender you are using.
9. Pour the cashew cream into the soup pot and stir until well combined. Add the mushrooms, black pepper, liquid smoke, other ¼ cup of white wine, and lemon juice. Give it a good stir and season with salt and pepper to taste.

Notes:

This vegan clam chowder will keep in the fridge for 3 days. It does not freeze well.

For step-by-step instructions with photos, see blog post!

Nutrition Facts

Calories

239.24

Fat (grams)

7.94

Sat. Fat (grams)

1.43

Carbs (grams)

29.75

Fiber (grams)

4.03

Net carbs

25.72

Sugar (grams)

5.15

Protein (grams)

7.22

Sodium (milligrams)

809.90

Cholesterol (grams)

0.06

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #feedpeopleplants

Creamy Vegan Corn Chowder

Creamy Vegan Corn Chowder

Jump To Recipe

This creamy vegan corn chowder recipe is smokey-sweet, cozy and delicious. Made with fresh early fall corn or year-round with frozen corn, it’s the perfect wholesome meal the whole family will love!

---

Creamy Vegan Corn Chowder

This is one of those “I can’t believe it’s vegan” recipes. It tastes wonderfully rich and creamy with a smokey sweetness that satisfies even the pickiest chowder hound. What’s the secret to an oil-free chowder that tastes like it’s made with heavy cream? Cashews. This recipe boasts a full cup of raw cashews, and you don’t even need to soak them! The cashews soften quickly when blended with hot soup creating a luxurious and flavorful cream base.

Creamy Vegan Corn Chowder

Corn, fresh or frozen?

You can use fresh or frozen corn in this recipe. As they say, “fresh is best” but I like to make this comforting chowder year-round, and use frozen corn most of the time with wonderful results. If you are using fresh corn, slice the kernels off the cob by laying it flat on a cutting board for stability. Then slice off one strip at a time, horizontally, rotating the flat end toward the cutting board.

If using frozen corn, run it under hot water first to wash off any frost and to thaw it out a bit for faster cooking. Canned corn will have a “canned corn” taste so go with fresh or frozen corn if available.

 Smokey Flavor

The ingredient that gives this creamy vegan corn chowder recipe its grilled corn taste is liquid smoke. I enjoy adding a ½ teaspoon to this recipe for a nice smokey flavor. This is a heavy-handed flavor booster so keep in mind a little goes a long way.

Creamy Vegan Corn Chowder

Why you’ll love creamy vegan corn chowder!

o   Hearty, comforting and delicious

o   Works well with fresh or frozen corn

o   Approved by all eaters

o   Vegan, gluten & oil-free

This is one of the most comforting and delicious soups I’ve ever tried, and you can make it in under an hour! I’m so excited to share it with you and I hope you love it as much as I do.

If you like this creamy vegan corn chowder recipe, please give it a 5-star rating in the recipe card below, and lemme know how it turns out in the comments. I love hearing from you!

Keep scrolling for step-by-step instructions with photos!

Creamy Vegan Corn Chowder

---

Ingredients for Creamy Vegan Corn Chowder

Ingredients for Creamy Vegan Corn Chowder

• 1 large onion (2 cups), small diced

•  Water for sautéing

•  1½ teaspoons of kosher salt, divided

•  4 garlic cloves, minced

•  ¼ teaspoon of red pepper flakes

•  2 medium carrots (1 cup), peeled and diced

•  3 celery stalks (1 cup), diced

•  4 cups of vegetable broth or stock

•  1 bay leaf

• 4 cups of sweet corn (fresh or frozen)

•  2 pounds (5 cups / 907 grams) of golden potatoes, peeled and medium diced (about 5-6 medium potatoes)

•  1 cup (150 grams) of raw cashews

•  ½ cups (30 grams) of nutritional yeast

•  ½ teaspoon of black pepper

•  1 teaspoon of thyme

•  2 teaspoons of apple cider vinegar

•  ½ teaspoon of liquid smoke

  Makes 6 bowls. Click on the ingredients in bold to see what I use in this recipe.

Ingredients for Creamy Vegan Corn Chowder

---

Method for making Creamy Vegan Corn Chowder

Steps 1-2:

1. Add the onions, ¼ cup of water, and 1 teaspoon of salt to a large soup pot over medium-high heat. Sautee until the onions are soft and transparent, about 5-7 minutes. Add water, one tablespoon at a time if the onions begin to dry out.

2. Stir in the garlic and red pepper flakes. Sauté until fragrant, one minute more.

---

Step 3:

3. Now add the carrots and celery. Sauté until soft, about 5 minutes, adding water, one tablespoon at a time if the vegetables begin to dry out.

---

Step 4:

4. Pour in the vegetable broth and add the bay leaf, corn, potatoes, and give it a stir. Cover and bring to a boil. Reduce to a simmer and cook until the potatoes are fork-tender, about 10-15 minutes. Reduce the heat to low.

Creamy Vegan Corn Chowder

---

Step 5:

5. Scoop 2 cups of the hot soup (avoiding the bay leaf) into a blender container along with the cashews and nutritional yeast. Secure the lid on the container leaving the vent in the lid open to let the steam escape. Blend until completely smooth. This may take a minute or more depending on what type of blender you are using.

---

Step 6:

6. Pour the creamy mixture back into the soup pot and stir until nice and smooth. Now stir in the other ½ teaspoon of salt, black pepper, thyme, and apple cider vinegar, and liquid smoke.

Creamy Vegan Corn Chowder

Garnish with a sprinkling of fresh parsley and serve with sourdough bread and a side of maple tempeh bacon!

Storing:

This chowder keeps well in the fridge for several days. It does not freeze well.

Creamy Vegan Corn Chowder

---

Other vegan soups and stews you might enjoy!

Yam and Chickpea Peanut Stew

Hearty Chickpea Noodle Soup

Roasted Pumpkin Soup

Printable Recipe Card:

Yield: 6 Bowls

Author: Carol Clayton

Print

With ImageWithout Image

Creamy Vegan Corn Chowder

This creamy vegan corn chowder recipe is smokey-sweet, cozy and delicious. Made with fresh early fall corn or year-round with frozen corn, it’s the perfect wholesome meal the whole family will love!

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

• 1 large onion (2 cups), small diced
• Water for sautéing
• 1½ teaspoons of kosher salt, divided
• 4 garlic cloves, minced
• ¼ teaspoon of red pepper flakes
• 2 medium carrots (1 cup), peeled and diced
• 3 celery stalks (1 cup), diced
• 4 cups of vegetable broth or stock
• 1 bay leaf
• 4 cups of sweet corn (fresh or frozen)
• 2 pounds (5 cups / 907 grams) of golden potatoes, peeled and medium diced (about 5-6 medium potatoes)
• 1 cup (150 grams) of raw cashews
• ½ cups (30 grams) of nutritional yeast
• ½ teaspoon of black pepper
• 1 teaspoon of thyme
• 2 teaspoons of apple cider vinegar
• ½ teaspoon of liquid smoke

Instructions

1. Add the onions, ¼ cup of water, and 1 teaspoon of salt to a large soup pot over medium-high heat. Sautee until the onions are soft and transparent, about 5-7 minutes. Add water, one tablespoon at a time if the onions begin to dry out.
2. Stir in the garlic and red pepper flakes. Sauté until fragrant, one minute more.
3. Now add the carrots and celery. Sauté until soft, about 5 minutes, adding water, one tablespoon at a time if the vegetables begin to dry out.
4. Pour in the vegetable broth and add the bay leaf, corn, potatoes, and give it a stir. Cover and bring to a boil. Reduce to a simmer and cook until the potatoes are fork-tender, about 10-15 minutes. Reduce the heat to low.
5. Scoop 2 cups of the hot soup (avoiding the bay leaf) into a blender container along with the cashews and nutritional yeast. Secure the lid on the container leaving the vent in the lid open to let the steam escape. Blend until completely smooth. This may take a minute or more depending on what type of blender you are using.
6. Pour the creamy mixture back into the soup pot and stir until nice and smooth. Now stir in the other ½ teaspoon of salt, black pepper, thyme, and apple cider vinegar, and liquid smoke.

Notes:

This chowder keeps well in the fridge for several days. It does not freeze well.

For step-by-step instructions with photos, see blog post!

Nutrition Facts

Calories

429.60

Fat (grams)

12.59

Sat. Fat (grams)

2.20

Carbs (grams)

69.89

Fiber (grams)

10.37

Net carbs

59.52

Sugar (grams)

10.05

Protein (grams)

17.92

Sodium (milligrams)

425.95

Cholesterol (grams)

1.41

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #feedpeopleplants

Creamy Vegan Corn Chowder

Yam and Chickpea Peanut Stew

Yam and Chickpea Peanut Stew (Vegan)

Jump To Recipe

Yam and Chickpea Peanut Stew (Vegan)

I would walk through hot coals to get to a jar of peanut butter. It’s my favorite pantry staple.

So, when I was challenged to create a menu centered around camp cooking for a SisterLand Farms summer cooking event, the first thing that popped into my head was “peanut butter’s gotta be involved in this!”

Apparently, I’m not the first peanut butter enthusiast to add this rich spread to a variety of recipes, even savory ones. West African peanut stew, which is popular during Kwanzaa, is the perfect dish to showcase this versatile groundnut. My vegan version has a rich, satisfying texture, is savory with a hint of sweetness, and can be made as spicy as you like it. Protein-rich and nutrient-dense, it will please all eaters around the campfire or around your table.

To make it camp-friendly, I chose ingredients that are easily portable such as canned goods, sturdy vegetables, and lightweight spices. This also makes the recipe easy to create from pantry staples at home. Feeding a crowd? Make a double batch! This is one of those recipes that works well prepared in advance, as the flavors intensify with time. It’s very freezer-friendly too.

Loved by all eaters! I recently brought this vegan yam and chickpea peanut stew to a potluck where I was overwhelmed by enthusiastic eaters of all kinds asking for the recipe. That’s when I know we have a winner.

Here are some recipe highlights:

o Great for camp cooking

o Can be made with pantry staples

o Freezer friendly

o A total crowd-pleaser

If you like this recipe, please give it a 5-star rating below. It’s also fun to see your creations on Instagram. Please share and tag me @vegeta.full. And, if you want to save this recipe for later, be sure to pin it on Pinterest!

Keep scrolling for step-by-step instructions with photos!

Yam and Chickpea Peanut Stew (Vegan)

---

Ingredients for Yam and Chickpea Peanut Stew

Ingredients:

o   2 cups (16 oz. / 473 ml) of low sodium vegetable broth (made from bouillon if camping)

o   1 large yellow onion, finely diced

o   2 teaspoons of kosher salt, divided

o   4 garlic cloves, minced

o   14.5 oz. can (411 grams) of crushed fire-roasted tomatoes

o   13.5 oz. can (400 ml) of lite coconut milk

o   ½ cup (4 oz.) of peanut butter

o   2 medium yams, (525-550 grams) peeled and cubed

o   1½ cups (15 oz. can, 425 grams) of chickpeas, drained and rinsed

o   ½ teaspoon of black pepper

o   2 teaspoons of ancho chili powder

o   ¼ teaspoon of chipotle chili powder (more for spicy)

o   1 teaspoon of ginger powder

o   1 tablespoon of coconut sugar (or brown sugar)

o   2 cups of torn kale leaves

Garnish with crushed peanuts and parsley. Click on the ingredients in bold to see what I use in this recipe.

---

Method for making Yam and Chickpea Peanut Stew

Step 1:

1.  If using vegetable bouillon, dissolve cube in hot water, according to the package directions, enough to make 2 cups. Then prepare your vegetables.

---

Steps 2-3:

2.  In a soup pot, over medium-high heat, sauté the onion in ¼ cup of the veggie broth, sprinkled with 1 teaspoon of salt.  Cook the onions until they are translucent and slightly golden. This will take about 10 minutes to get a nice, sweet onion flavor. If the onions begin to dry out, sprinkle them with a bit more veggie broth.

3.  Add garlic and cook until fragrant, 1 minute more.

---

Step 4:

4.  Pour in the rest of the veggie broth followed by the fire-roasted tomatoes and the coconut milk. Stir to combine, bringing the temperature back up to simmering.

---

Step 5:

5.  Stir in the peanut butter. The peanut butter will “break” at first, meaning that it will separate and appear curdled. Just keep stirring and it will emulsify in a minute or two.

---

Step 6:

6.  Add the yams, chickpeas, other 1 teaspoon of salt, black pepper, chili powers, ginger, and sugar. Continue to simmer until the yams are soft, about 15-20 minutes, stirring occasionally.

---

Step 7:

7.  Add the kale leaves and simmer for 5 minutes more. Season with salt and pepper to taste.

---

Garnish with chopped peanuts and parsley, if desired, and serve with a side of your favorite rice or hot socca bread.

Yam and Chickpea Peanut Stew (Vegan)

Other hearty crowd-pleasing soup recipes:

Roasted Pumpkin Soup

Hearty Chickpea Noodle Soup

Creamy Celeriac Soup

Yam and Chickpea Peanut Stew (Vegan)

---

Yam and Chickpea Peanut Stew (Vegan)

---

Printable Recipe Card:

Yield: 6 Servings

Author: Carol Clayton

Print

With ImageWithout Image

Yam and Chickpea Peanut Stew (Vegan)

Inspired by West African peanut stew, my vegan version has a rich, satisfying texture, is savory with a hint of sweetness, and can be made as spicy as you like it. Protein-rich and nutrient-dense, it will please all eaters around your table.

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Ingredients

• 2 cups (16 oz. / 473 ml) of low sodium vegetable broth (made or from bouillon if camping)
• 1 large yellow onion, finely diced
• 2 teaspoons of kosher salt, divided
• 4 garlic cloves, minced
• 14.5 oz. can (411 grams) of crushed fire-roasted tomatoes
• 13.5 oz. can (400 ml) of lite coconut milk
• ½ cup (4 oz.) of peanut butter
• 2 medium yams, (525-550 grams) peeled and cubed
• 1½ cups (15 oz. can, 425 grams) of chickpeas, drained and rinsed
• ½ teaspoon of black pepper
• 2 teaspoons of ancho chili powder
• ¼ teaspoon of chipotle chili powder (more for spicy)
• 1 teaspoon of ginger powder
• 1 tablespoon of coconut sugar (or brown sugar)
• 2 cups of torn kale leaves

Instructions

1. If using vegetable bouillon, dissolve cube in hot water, according to the package directions, enough to make 2 cups. Then prepare your vegetables.
2. In a soup pot, over medium-high heat, sauté the onion in ¼ cup of the veggie broth, sprinkled with 1 teaspoon of salt. Cook the onions until they are translucent and slightly golden. This will take about 10 minutes to get a nice, sweet onion flavor. If the onions begin to dry out, sprinkle them with a bit more veggie broth.
3. Add garlic and cook until fragrant, 1 minute more.
4. Pour in the rest of the veggie broth followed by the fire-roasted tomatoes and the coconut milk. Stir to combine, bringing the temperature back up to simmering.
5. Stir in the peanut butter. The peanut butter will “break” at first, meaning that it will separate and appear curdled. Just keep stirring and it will emulsify in a minute or two.
6. Add the yams, chickpeas, other 1 teaspoon of salt, black pepper, chili powers, ginger, and sugar. Continue to simmer until the yams are soft, about 15-20 minutes, stirring occasionally.
7. Add the kale leaves and simmer for 5 minutes more. Season with salt and pepper to taste.

Notes:

Garnish with chopped peanuts and parsley, if desired, and serve with a side of your favorite rice or hot socca bread.

For step-by-step instructions with photos, see blog post.

Nutrition Facts

Calories

339.37

Fat (grams)

16.82

Sat. Fat (grams)

6.23

Carbs (grams)

40.93

Fiber (grams)

9.11

Net carbs

31.82

Sugar (grams)

9.49

Protein (grams)

11.50

Sodium (milligrams)

871.01

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #letsblendvegan

Yam and Chickpea Peanut Stew (Vegan)

Homemade Vegetable Stock

How to Make Vegetable Stock With Kitchen Scraps

Jump To Recipe

Homemade Vegetable Stock

What’s the one item you have in your pantry (other than peanut butter) that always seems to come to the rescue when you’re rolling up your sleeves to get cooking. For me, the answer is vegetable stock. I use it to sauté onions, flavor up grains, bring umami to soups and stews, even cook beans. The best thing about vegetable stock is that its dead simple to make at home from leftover kitchen scraps you were probably going to toss anyway. Making flavorful vegetable stock from kitchen scraps doesn’t take a lot of time but it does take a little bit of planning. Here’s the lowdown on how to become a veggie stock sav!

Why I love this super simple pantry staple:

• Dead simple to make, just boil veggie scraps and water!

• Waste Free

• Economical

• So much better than store-bought

• Customizable, create unique flavors depending on what scraps you have.

---

For a handy PDF guide on Homemade Vegetable Stock, click here.

Keep scrolling for step-by-step instructions and photos!

How to Make Vegetable Stock With Kitchen Scraps

1.  What is vegetable stock?

Vegetable stock is a flavorful liquid made from simmering unseasoned vegetables in water and then straining out the cooked vegetables. It is used as a base, in place of water, in many dishes. If you’re curious about the difference between vegetable stock and vegetable broth, click here.

---

2.  What vegetables are used in vegetable stock?

The three main vegetables are onions, carrots, and celery. This is based on the “holy trinity” of flavors known as mirepoix in French cooking. You want to have a balance of these flavors. The ratio of ingredients in mirepoix is 2 parts onion to 1 part carrot and 1 part celery. Since we are using kitchen scraps, this ratio is flexible. You just want some of each. You can also use scraps other than these, depending on what’s in your kitchen. For example, I often have onions and carrots but not celery, so I will use kale and broccoli stems instead. The kitchen scraps I use most often are onions skins and peelings, leek tops, carrot peelings and tips, celery leaves, broccoli and cauliflower stems, kale stems and parsley leaves and stems.

---

3. What vegetables should not be used in vegetable stock?

Because stock is a base, we want a neutral flavor and golden color that will enhance any dish. Therefore, skip beet peelings and red cabbage which can turn the stock red. Save garlic and strong herbs, like rosemary, which can overpower the other flavors, for the compost. And leave out bitter and starchy scraps like brussels sprouts and potato peelings. The other thing you don’t want in your stock is dirt, so give the veggies a scrub before peeling. Fresh vegetables make for a nice clean flavor. Overly mature vegetables can taste kinda moldy.

---

4. Where do I get vegetable scraps?

This is the easy part! When you are preparing a dish, simply save the scraps. I store mine in a plastic bag in the refrigerator where they stay fresh for about 2 weeks. If you make stock less often, store them in the freezer. They will happily wait for you there until you’re ready. If you don’t have any scraps but want to make vegetable stock, use onions, carrots and celery with 2 parts onion to 1 part carrot and 1 part celery. Adding a leek top and a handful of fresh parsley will add flavor as well.

---

5. How do I make vegetable stock from scraps?

This is the other easy part. Take all your vegetable scraps and put them in a stockpot. Pour water, enough to cover, over the scraps. This is typically the same ratio of water to scraps. If I have 6 cups of scraps, I use 6 cups of water. Bring the mixture to a boil and then reduce to simmer. Simmer for 1-2 hours and then turn off the heat. Let the stock cool completely. (I usually let mine cool overnight to let the flavors intensify.) Pour the stock through a fine-mesh strainer into a large bowl and compost the cooked scraps. Transfer the stock to jars and store in the fridge for a week or the freezer for up to 6 months.

---

If you like this recipe, please give it a 5-star rating below. It’s also fun to see your creations on Instagram. Please share and tag me @vegeta.full.  And, if you want to save this recipe for later, be sure to pin it on Pinterest!

How to Make Vegetable Stock With Kitchen Scraps

---

Ingredients for making vegetable stock with kitchen scraps

Ingredients:

You will need 6 cups of vegetable scraps in total

o   1 yellow onion, skin on, and rough chopped

o   1 leek top, rough chopped

o   2 carrots, peeled or rough chopped

o   2 celery ribs with leaves, rough chopped

o   A handful of parsley stems and leaves

o   6 cups (1,420 ml) of water or enough to cover the vegetable scraps

Makes 6 cups of vegetable stock

---

How to make vegetable stock with kitchen scraps

Step 1:

1.  Gather six cups of vegetable scraps or chopped veggies. You can use frozen scraps straight from the freezer.

---

Step 2:

2.  Add the scraps to a pot with 6 cups of water, or enough water to just cover the veggies.

---

Steps 3-4:

3.  Cover and bring to a boil. Reduce to simmer and continue to simmer for 1-2 hours.

4.  Turn off the heat and let cool completely. (I usually let mine cool overnight to let the flavors intensify.)

---

Step 5:

5. Pour the stock mixture through a fine-mesh strainer into a bowl, pressing all the delicious flavor out of the cooked scraps.

---

Step 6:

6.  Funnel into clean jars and store in the fridge for a week or in the freezer for up to 6 months.

---

There are so many uses for homemade vegetable stock. Here are just a few recipes to try!

Hearty Chickpea Noodle Soup

Roasted Pumpkin Soup

Creamy Celeriac Soup

Printable Recipe Card:

Yield: 6 Cups

Author: Carol Clayton

Print

With ImageWithout Image

How to Make Vegetable Stock with Kitchen Scraps

Making your own vegetable stock at home from leftover kitchen scraps is as simple as boiling vegetable peelings with water. Use it to sauté onions, flavor up grains and bring umami to soups and stews.

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

Ingredients

• You will need 6 cups of vegetable scraps in total
• 1 yellow onion, skin on
• 1 leek top
• 2 carrots
• 2 celery ribs with leaves
• A handful of parsley stems and leaves
• 6 cups (1,420 ml) of water or enough to cover the vegetable scraps

Instructions

1. Gather six cups of vegetable scraps or chopped veggies. You can use frozen scraps straight from the freezer.
2. Add the scraps to a pot with 6 cups of water, or enough water to just cover the veggies.
3. Cover and bring to a boil. Reduce to simmer and continue to simmer for 1-2 hours.
4. Turn off the heat and let cool completely. (I usually let mine cool overnight to let the flavors intensify.)
5. Pour the stock mixture through a fine-mesh strainer into a bowl, pressing all the delicious flavor out of the cooked scraps.
6. Store in clean jars in the fridge for a week or in the freezer for up to 6 months.

Notes:

For step-by-step instructions and photos, see blog post!

Nutrition Facts

Calories

30.50

Fat (grams)

0.26

Sat. Fat (grams)

0.06

Carbs (grams)

9.91

Fiber (grams)

1.69

Net carbs

8.21

Sugar (grams)

3.10

Protein (grams)

1.16

Sodium (milligrams)

63.61

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #letsblendvegan

Hearty Chickpea Noodle Soup

Hearty Chickpea Noodle Soup (vegan, one-pot)

Jump To Recipe

Hearty Chickpea Noodle Soup (vegan, one-pot)

I almost never get sick…almost. But, laid up with a fever after my second Covid booster shot, the one comfort food that sounded just right was hearty chickpea noodle soup. The calming warmth of a steaming bowl of soup is, as they say, good for the soul.

This one-pot vegan soup recipe is hearty without being heavy. Protein-rich from the chickpea pasta and chickpeas, veggie-packed, and loaded with flavor, you really won’t miss all the oil from traditional chicken noodle soup.

The quality of your vegetable stock or broth is the foundation for creating flavorful chickpea noodle soup. I have made this soup both with homemade stock and with store-bought veggie broth. Each works well in its own way. I found that a richer stock or broth made with a variety of vegetables, mushrooms, and herbs, produces the most flavorful results. If you’re curious about the difference between veggie stock and broth click here.

In this one-pot chickpea noodle soup recipe, you cook the pasta right in the soup, adding it at the end. This saves a step from cooking the pasta separately. All those good, comforting flavors from the broth soak into the pasta without overcooking it. Chickpea pasta or chickpea/lentil pasta holds up really well in a hot soup, even when stored in the fridge overnight. This is great for gluten-free pasta lovers…and for leftovers!

The flavors intensify as the soup sits in the fridge (leave the bay leaves in!), making it excellent for cooking ahead or freezing for later. This hearty chickpea noodle soup is so comforting and delicious, I definitely won’t wait until I get sick to make another batch!

Great reasons to make hearty chickpea noodle soup: Scroll down for step-by-step instructions and photos!

o   Hearty without being heavy

o   Cooks all in one pot

o   Protein-rich and veggie-packed

o   Vegan and comforting

o   Great for making ahead or freezing for later

If you make this recipe, I’d love to hear how you enjoyed it in the ratings and comments below. It’s so fun to see your creations, as well, on Instagram. Please tag me @vegeta.full.

Hearty Chickpea Noodle Soup (vegan, one-pot, gluten & oil free)

---

Ingredients for Hearty Chickpea Noodle Soup

Ingredients:

o   1 large yellow onion, small diced

o   ¼ cup of water

o   3 teaspoons of kosher salt (divided)

o   6 garlic cloves, minced

o   2 medium carrots (1½ cups) scrubbed and diced

o   2 celery stalks (1 cup) diced

o   1 teaspoon of freshly ground black pepper

o   8 cups (64 oz. – 1,892 ml.) of vegetable stock or broth (*low sodium)

o   3 small yellow potatoes (2-2½ cups) *skin on and diced

o   1½ cups of chickpeas (15 oz. can, drained and rinsed)

o   2 tablespoons of maple syrup

o   2 teaspoons of thyme

o   2 bay leaves

o   8 oz. (227 grams) of chickpea spiral pasta

o   1 tablespoon of apple cider vinegar

o   ¼ cup of parsley, chopped

Makes 8 servings (Click on the ingredients in bold to see what I use in this recipe)

Hearty Vegan Chickpea Noodle Soup Ingredients

---

Method for making Hearty Chickpea Noodle Soup

Steps 1-3:

1.   In a large soup pot, over medium-high heat, sauté the onions in ¼ cup of water sprinkled with 1 teaspoon of salt. Cook the onions until they are translucent and slightly golden. This will take about 10 minutes to get a nice, sweet onion flavor. If the onions begin to dry out, sprinkle with a bit more water.

2.  Add the garlic and cook until fragrant, one minute more.

3.  Add the carrots, celery, 1 more teaspoon of salt, and black pepper. Sauté the vegetables until tender but not mushy, 5-7 minutes.

---

Step 4:

4.  Pour in the vegetable stock along with the potatoes, chickpeas, maple syrup, thyme, bay leaves and final teaspoon of salt. Give them a stir and cook until the potatoes are barely tender, 8-10 minutes.

---

Steps 5-6:

5.  Add the chickpea spiral pasta and stir to combine. Cover and continue to cook until the pasta is al dente, according to the package directions.

6.  Finish the soup with parsley and vinegar. Add additional pepper, to taste, for a spicy kick.

Hearty Chickpea Noodle Soup

---

Serve nice and hot with a side of cornbread to soak up some of that gorgeous golden broth!

Hearty Chickpea Noodle Soup Served with Vegan Cornbread

Notes:

*Use a low or no sodium vegetable stock/broth so avoid oversalting. Or, adjust the amount of salt used to fit your taste.

*Scrub and keep the skin on your potatoes. This prevents them from disintegrating as they cook.

Be sure to add the chickpea noodles to the soup just long enough for them to cook until al dente, to prevent soggy noodles.

---

Other vegan comfort food recipes to fall in love with:

Creamy Cashew Chickpea Curry

Creamy Celeriac Soup

Roasted Pumpkin Soup

Hearty Chickpea Noodle Soup, Vegan Comfort Food

---

Printable Recipe Card:

Print

With ImageWithout Image

Hearty Chickpea Noodle Soup (vegan, one-pot)

Yield: 8 servings

Author: Carol Clayton

This one-pot vegan chickpea noodle soup recipe is hearty without being heavy. Protein-rich from the chickpea pasta and chickpeas, veggie-packed, and loaded with flavor, you really won’t miss all the oil from traditional chicken noodle soup.

Ingredients

• 1 large yellow onion, small diced
• ¼ cup of water
• 3 teaspoons of kosher salt (divided)
• 6 garlic cloves, minced
• 2 medium carrots (1½ cups) scrubbed and diced
• 2 celery stalks (1 cup) diced
• 1 teaspoon of freshly ground black pepper
• 8 cups (64 oz. – 1,892 ml.) of vegetable stock or broth (*low sodium)
• 3 small yellow potatoes (2-2½ cups) *skin on and diced
• 1½ cups of chickpeas (15 oz. can, drained and rinsed)
• 2 tablespoons of maple syrup
• 2 teaspoons of thyme
• 2 bay leaves
• 8 oz. (227 grams) of chickpea spiral pasta
• 1 tablespoon of apple cider vinegar
• ¼ cup of parsley, chopped

Instructions

1. In a large soup pot, over medium-high heat, sauté the onions in ¼ cup of water sprinkled with 1 teaspoon of salt. Cook the onions until they are translucent and slightly golden. This will take about 10 minutes to get a nice, sweet onion flavor. If the onions begin to dry out, sprinkle with a bit more water.
2. Add the garlic and cook until fragrant, one minute more.
3. Add the carrots, celery, 1 more teaspoon of salt and black pepper. Sauté the vegetables until tender but not mushy, 5-7 minutes.
4. Pour in the vegetable stock along with the potatoes, chickpeas, maple syrup, thyme, bay leaves and final teaspoon of salt. Give them a stir and cook until the potatoes are barely tender, 8-10 minutes.
5. Add the chickpea spiral pasta and stir to combine. Cover and continue to cook until the pasta is al dente, according to the package directions.
6. Finish the soup with parsley and vinegar. Add additional pepper, to taste, for a spicy kick.
7. Serve nice and hot with a side of cornbread to soak up some of that gorgeous golden broth!

Notes:

*Use a low or no sodium vegetable stock/broth so avoid over salting. Or, adjust the amount of salt used to fit your taste.

*Scrub and keep the skin on your potatoes. This prevents them from disintegrating as they cook.

Be sure to add the chickpea noodles to the soup just long enough for them to cook until al dente, to prevent soggy noodles.

Calories

187.58

Fat (grams)

1.39

Sat. Fat (grams)

0.24

Carbs (grams)

37.70

Fiber (grams)

4.93

Net carbs

32.77

Sugar (grams)

7.83

Protein (grams)

6.79

Sodium (milligrams)

1484.94

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #letsblendvegan

Created using The Recipes Generator