Recipes from One-Dish Vegan

Chickpea Noodle Soup

This comforting, versatile soup is the vegan alternative to chicken noodle soup.  It can be altered easily to suit your taste. For example, vary the vegetables according to personal preference, or substitute seitan, tempeh, or different beans for the chickpeas. As the noodles cook in the soup, they will absorb some of the broth, so you may want to add a little more broth before serving. Alternatively, if you have leftover cooked noodles, you can just add them when ready to serve instead of cooking noodles right in the soup. This recipe is from One-Dish Vegan by Robin Robertson © 2013.

  • 2 teaspoons olive oil or 1/4 cup water
  • 1 yellow onion, chopped
  • 2 carrots, thinly sliced
  • 1 celery rib, thinly sliced
  • 3 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 7 cups vegetable broth, or more if needed
  • 4 ounces green beans, ends trimmed and cut into 1-inch pieces
  • 4 cups coarsely chopped kale or cabbage
  • 3 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • Salt and freshly ground black pepper
  • 6 ounces linguine, broken into thirds
  • 1/2 cup frozen peas, thawed
  • 2 tablespoons minced fresh Italian parsley

 

  1. Heat the oil or water in a large pot over medium heat. Add the onion, carrots, and celery, and cook for 5 minutes to soften. Stir in the garlic and cook for about 1 minute longer, then add the basil, thyme, and broth and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes.
  2. Add the green beans, kale, chickpeas, and tomatoes. Season to taste with salt and pepper. Simmer for 20 minutes, or until the vegetables are tender.
  3. Stir in the pasta, peas, and parsley. Simmer until the pasta is tender, about 15 minutes longer. Taste and adjust the seasonings, if needed. Serve hot.

Makes 4 servings

 

Jamaican-Style Coconut Rice Bowl

GF; SF

Although there are many variations of this traditional dish throughout the Caribbean, it’s a special favorite in Jamaica, where the “peas” used are actually red kidney beans. Coconut milk and chile peppers add richness and heat to this tasty and nutritious version, which can be ready in minutes if using cooked rice and canned beans. Accompany with a salad or green vegetable.

  • 2 teaspoons olive oil or 1/4 cup water
  • 1 medium-size red or yellow onion, chopped
  • 1 white or sweet potato, peeled and cut into 1/2-inch dice
  • 1/2 red or green bell pepper, chopped
  • 3 garlic cloves, chopped
  • 1 to 2 small hot chiles, seeded and chopped
  • 1 teaspoon minced fresh thyme, or 1/2 teaspoon dried
  • 2 cups small broccoli florets
  • 1 medium zucchini, cut into 1/2-inch dice
  • 1 (13-ounce) can unsweetened coconut milk
  • 11/2 cups cooked or canned red kidney beans, rinsed and drained
  • Salt and freshly ground black pepper
  • 3 cups hot cooked rice
  • Lime wedges, to serve (optional)

Heat the oil or water in a large pot over medium heat. Add the onion, potato, bell pepper, garlic, and chiles and cook for 5 minutes to soften. Add the thyme, broccoli, zucchini and coconut milk, stirring to combine, then stir in the beans and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the vegetables are tender, 12 to 15 minutes. Taste and adjust the seasonings, if needed. Serve in shallow bowls over the rice with a squeeze of lime, if desired.

SERVES 4

 

Risotto Primavera

GF; SF

Red pepper, carrots, and zucchini add color, texture, and flavor to this creamy risotto that features protein-rich edamame. Serve it in shallow soup bowls, with a crisp salad and warm garlic bread for a satisfying meal.

  • 5 cups vegetable broth
  • 1 tablespoon olive oil or 1/4 cup water
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup grated carrot
  • 1 cup shredded zucchini
  • 2 garlic cloves, minced
  • 1 1/2 cups Arborio rice
  • 1 1/2 cups shelled fresh or thawed frozen edamame
  • 1/4 cup dry white wine
  • Salt and freshly ground black pepper to taste
  • 1/4 cup chopped fresh Italian parsley or basil
  • 1 tablespoon fresh lemon juice

 

  1. In a medium-size saucepan, bring the broth to a simmer, reduce the heat to low, and keep at a simmer.
  2. Heat the oil or water in a large saucepan over medium heat until hot. Add the bell pepper, carrot, zucchini, and garlic and sauté for 5 minutes. Stir in the rice and edamame. Add the wine and simmer gently, stirring occasionally, until it has been absorbed.
  3. Add 1/2 cup of the hot broth and cook, stirring constantly, until all the liquid has been absorbed. Adjust the heat as necessary to maintain a simmer. Continue cooking, adding broth 1/2 cup at a time and stirring until it is absorbed, until the rice is tender but still firm and the risotto is thick and creamy, about 25 minutes (you may not need all the broth). Add salt and pepper, then add the parsley and lemon juice. Adjust the seasoning if necessary. Serve immediately.

SERVES 4

 

 

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