Recipes with vegetable stock
565 recipes
Veggie Chili
Veggie chili with chunky bell peppers, jalapenos, kidney beans, and Roma tomatoes simmered with chili powder and cumin. A hearty meatless chili topped with Monterey Jack and served with cornbread.
Broth Cooked Pasta Tossed with Olives& Parsley
Pasta cooked in vegetable broth instead of water for built-in flavor, tossed with diced kalamata olives, fresh parsley, and olive oil. A fast, vegan-friendly weeknight dinner.
Spiced Garbanzo Stew
Spiced garbanzo stew with chickpeas simmered in vegetable stock with fresh ginger, garlic, coriander, cumin, and tomato. A vegan low-fat one-pot dinner finished with lime and parsley.
Carrot, Orange & Cilantro Soup
Carrot orange cilantro soup blended silky smooth with fresh orange juice, zest, and vegetable stock. A vibrant, vegan puréed soup with bright citrus and herbal notes.
Herbal Bean Sausages
These plant-based sausages taste great, contain no added fat except the vegetable oil they're fried in, and are easy to make.
These ingredients yield fairly mild sausages; after you've tried them, adjust the seasonings to please your palate.
Yellow Pepper Soup
Yellow pepper soup blends sweet roasted yellow peppers, raw cashews and shallots into a silky golden vegan soup. Dairy-free creaminess without any milk or cream.
Sweet Red Lentils
Red lentil dal with cinnamon sticks, fresh ginger, green chili, and lemon. A warming, naturally vegan lentil stew with Indian-inspired spices.
Chilled Orange-Carrot Soup
Chilled orange-carrot soup with ginger and leeks, pureed smooth and thinned with fresh orange juice. A refreshing cold soup garnished with orange slices and mint.
Linguini with Limas & Mustard
Linguine tossed with baby lima beans, grainy mustard, scallions, and fresh plum tomatoes in a light vegetable broth sauce. Ready in 15 minutes.
Summery Cuke Soup
Chilled cucumber dill soup blended smooth with soy milk for a creamy, dairy-free summer soup. A light vegan cucumber soup with garlic and fresh dill served cold.
Verde Azzor
Verde Azzor is Mexican green rice with roasted poblano peppers, cumin, scallions, and cilantro. Toasted in a wok, simmered in broth, then finished in the oven for fluffy, separate grains.
Lentil & Rice One-Pot Supper
Lentil and rice one-pot supper with carrots, garlic, basil, and vegetable stock. A filling vegan dinner made in a single saucepan in 30 minutes with pantry staples.
Spanish Rice (Narad)
Vegetarian Spanish rice cooked with tomato paste, bell peppers, celery, garlic, and paprika in vegetable stock. A one-pot side dish loaded with flavor.
Red Lentil Lasagna
Vegan red lentil lasagna loaded with broccoli, mushrooms, zucchini, and corn in a tomato-herb sauce, topped with a dairy-free nutritional yeast cheese sauce.
Broccoli Stuffed Shells
Jumbo pasta shells stuffed with ricotta, broccoli, and sauteed mushrooms, baked in tomato sauce. A lighter Italian-style vegetarian dinner with no added oil.
Warm Porcini Soup
Warm porcini soup turned into a silky, airy foam: porcini and portobello cooked down with white wine and cream, blended smooth, strained, then charged in an iSi whipper for a cloud-light mushroom espuma.
Veggie chili with chunky bell peppers, jalapenos, kidney beans, and Roma tomatoes simmered with chili powder and cumin. A hearty meatless chili topped with Monterey Jack and served with cornbread.
Pasta cooked in vegetable broth instead of water for built-in flavor, tossed with diced kalamata olives, fresh parsley, and olive oil. A fast, vegan-friendly weeknight dinner.
Spiced garbanzo stew with chickpeas simmered in vegetable stock with fresh ginger, garlic, coriander, cumin, and tomato. A vegan low-fat one-pot dinner finished with lime and parsley.
Carrot orange cilantro soup blended silky smooth with fresh orange juice, zest, and vegetable stock. A vibrant, vegan puréed soup with bright citrus and herbal notes.
These plant-based sausages taste great, contain no added fat except the vegetable oil they're fried in, and are easy to make. These ingredients yield fairly mild sausages; after you've tried them, adjust the seasonings to please your palate.
Yellow pepper soup blends sweet roasted yellow peppers, raw cashews and shallots into a silky golden vegan soup. Dairy-free creaminess without any milk or cream.
Red lentil dal with cinnamon sticks, fresh ginger, green chili, and lemon. A warming, naturally vegan lentil stew with Indian-inspired spices.
Chilled orange-carrot soup with ginger and leeks, pureed smooth and thinned with fresh orange juice. A refreshing cold soup garnished with orange slices and mint.
Linguine tossed with baby lima beans, grainy mustard, scallions, and fresh plum tomatoes in a light vegetable broth sauce. Ready in 15 minutes.
Chilled cucumber dill soup blended smooth with soy milk for a creamy, dairy-free summer soup. A light vegan cucumber soup with garlic and fresh dill served cold.
Verde Azzor is Mexican green rice with roasted poblano peppers, cumin, scallions, and cilantro. Toasted in a wok, simmered in broth, then finished in the oven for fluffy, separate grains.
Lentil and rice one-pot supper with carrots, garlic, basil, and vegetable stock. A filling vegan dinner made in a single saucepan in 30 minutes with pantry staples.
Vegetarian Spanish rice cooked with tomato paste, bell peppers, celery, garlic, and paprika in vegetable stock. A one-pot side dish loaded with flavor.
Vegan red lentil lasagna loaded with broccoli, mushrooms, zucchini, and corn in a tomato-herb sauce, topped with a dairy-free nutritional yeast cheese sauce.
Jumbo pasta shells stuffed with ricotta, broccoli, and sauteed mushrooms, baked in tomato sauce. A lighter Italian-style vegetarian dinner with no added oil.
Warm porcini soup turned into a silky, airy foam: porcini and portobello cooked down with white wine and cream, blended smooth, strained, then charged in an iSi whipper for a cloud-light mushroom espuma.
