Posts in category: Vegan

Slow-Cooker Split Pea Soup

Your Irish grandma would approve of this velvety vegan spit pea soup. Throw it into your slow cooker in the morning and come home to the earthy-smoky aroma of home-cooked soup. One reviewer notes: “Was impressed on how good it was without using a ham bone.” We agree; just a little smoked paprika is all you need to give it a yummy smoky flavor. In a hurry? No problem: It only takes 20 minutes to put together, or as one reviewer puts it: “Just chop and drop.” This one’s a keeper!

Smoked paprika gives this slow cooker split pea soup its classic smoky flavor that traditionally comes from a ham bone. Packed with flavorful veggies, this vegan version is creamy, comforting, and incredibly easy to make. Just prep ingredients the night before, fill your slow cooker in the morning, and come home at dinnertime for a fragrant, delicious meal!

INGREDIENTS

• 32-oz. container low-sodium vegetable broth
• 16 oz. dry green split peas, rinsed and drained
• 1 cup chopped onion
• 1 cup chopped carrots
• 1 medium fennel bulb, cored and chopped
• ½ cup chopped celery
• 1½ teaspoons smoked paprika
• ½ teaspoon red pepper flakes
• 1 tablespoon red wine vinegar
• Sea salt, to taste
• Freshly ground black pepper, to taste

INSTRUCTIONS

1. In a 5- to 6-quart slow cooker combine vegetable broth and 3 cups of water. Add the next seven ingredients (through red pepper flakes); mix well.
2. Cover and cook on low 8 to 10 hours (or high 4 to 5 hours). Stir in vinegar. Season with salt and black pepper.

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Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-st-patricks-day-recipes/

Savoy Cabbage Rolls

Stuffed with a potato-couscous-kale mix, these stunning leafy wraps, drizzled with tomato sauce, offer a contemporary spin on two quintessentially Irish veggies: potato and cabbage.

These tasty vegan cabbage rolls are stuffed with spiced and diced potatoes, lemony couscous, and finely chopped kale; drizzled with a tomato-based sauce; and sprinkled with pine nuts. With its delicate ruffled leaves and relatively subtle flavor, savoy cabbage is a good one to try if you’re a bit cabbage-shy.

INGREDIENTS

• 1 head savoy cabbage
• 2 cups finely chopped russet potatoes
• 2 large onions, thinly sliced (2 cups)
• 6 cloves garlic, minced
• 1½ teaspoon Ras el hanout or other Middle Eastern spice blend, such as baharat
• 1 cup dried whole wheat couscous
• 1 cup finely chopped fresh kale
• 1 tablespoon lemon juice
• Sea salt and freshly ground black pepper, to taste
• 2¼ cups tomato sauce
• 1 tablespoon garlic powder
• 4 teaspoon finely chopped fresh parsley, plus more for garnish
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon chopped pine nuts

INSTRUCTIONS

1. In a large pot bring 2 qt. water to boiling. Remove outer leaves from cabbage head. Rinse cabbage head and place in boiling water. Boil 10 to 15 minutes or until cabbage is light green. Place cabbage in a colander and rinse under cold water to stop cooking. Drain well.
2. Slice cabbage in half lengthwise. Cut out core from halves. Separate and spread out leaves on a towel-lined baking sheet to dry.
3. For filling, heat a large skillet over medium until a few drops of water sizzle when sprinkled on pan. Add potatoes, onions, garlic, and spice blend; reduce heat to medium-low. Cook and stir 10 to 15 minutes or until potatoes are tender, adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add couscous, kale, and lemon juice to skillet; season with salt and pepper and stir well.
4. Preheat oven to 350°F. To assemble cabbage rolls, create an assembly station with cutting board, cabbage leaves, filling, and a 2-qt. rectangular baking dish. Stack two cabbage leaves on cutting board, overlapping to create a 5-inch circle. Place ⅓ cup filling in the center. Fold sides of leaves over filling; roll up like a burrito. Place roll, seam side down, in baking dish. Repeat to make eight rolls. Cover baking dish with foil. Bake 20 minutes.
5. Meanwhile, for sauce, in a medium saucepan combine tomato sauce, garlic powder, parsley, the ¼ tsp. pepper, and 1 cup water. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes.
6. Remove foil from baking dish. Pour half of the sauce over cabbage rolls. Bake, uncovered, 10 to 15 minutes more or until sauce gets dry on top. Let stand on a wire rack 5 minutes. Sprinkle with pine nuts and additional parsley. Serve remaining sauce on the side.

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Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-st-patricks-day-recipes/

Hearty Purple Cabbage Soup

Warm the cockles of your Irish heart with this deeply nourishing soup of purple cabbage, onion, and potato. Finish with a sprig of fresh thyme and sprinkle with parsley and green peas for a meal to remember.

Green peas bring earthy sweetness and dramatic color contrast to this purple cabbage soup. Hearty potatoes soak up the savory herb-infused broth that will leave you feeling warmed from the inside out. Top it all off with a sprinkle of parsley, and you have an eye-catching stew ideal for the winter season.

INGREDIENTS

• 2 cups chopped onions
• 6 cloves garlic, minced
• 1 bay leaf
• 1 sprig fresh thyme
• 6 cups vegetable broth
• 1 small purple cabbage, cut into 1-inch pieces (6 cups)
• 1 medium yellow potato, cut into 1-inch pieces (1 cup)
• 1 cup fresh or frozen green peas
• 1½ teaspoons white wine vinegar
• 1 tablespoon finely chopped parsley
• Sea salt, to taste
• Freshly ground black pepper, to taste

INSTRUCTIONS

1. In a large pot cook onion, garlic, bay leaf, thyme, and ¼ cup water over medium 10 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
2. Add broth, cabbage, and potato. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until cabbage is tender. Remove and discard bay leaf and thyme sprig. Stir in peas, vinegar, and parsley. Season with salt and pepper.

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Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-st-patricks-day-recipes/

Super Greens Soup With Chickpeas

A little tahini is all you need to add an underlying depth of flavor to this hearty green-hued soup. A single potato helps to thicken it, and loads of greens make it super-nourishing! Top with pomegranate seeds, chickpeas, and peas.

This smooth, emerald-hued soup features tasty bites of tender chickpeas and sweet green peas. An immersion blender makes quick work of puréeing the base, but you can also scoop the soup into a traditional blender and purée it in batches. Seasoned with creamy tahini, dill, and lemon juice, this satisfying soup is an easy and creative way to eat your veggies.

INGREDIENTS

• 8 oz. broccoli
• 1 medium onion, roughly chopped (2 cups)
• 2 medium potatoes, cut into ½-inch dice (2 cups)
• 3 cloves garlic, minced
• 4 cups chopped fresh Swiss chard, with stems
• 4 cups chopped fresh collard greens, stems removed
• 4 cups chopped fresh spinach
• 1 (15-oz.) can chickpeas, rinsed and drained (1½ cups)
• 3 tablespoons lemon juice, divided
• 2 tablespoons finely chopped fresh dill, divided
• ⅛ teaspoon freshly ground black pepper
• Sea salt, to taste
• 2 tablespoons tahini
• ½ cup pomegranate seeds
• ½ cup fresh or frozen green peas

INSTRUCTIONS    Super Greens Soup With Chickpeas

1. Cut the broccoli into large pieces, keeping the florets separate from the stems. You should have about 4 cups total. Peel any very tough stems. Place stems in a large soup pot. Add onion, potato, garlic, and 3 cups water. Bring to boiling over high heat; then reduce heat to medium-low. Cook, covered, 10 minutes.
2. Add broccoli florets to the pot and cook 15 minutes more, or until broccoli is very tender. Add the Swiss chard and collard greens; cook 5 minutes more. Add the spinach; cook another 5 minutes.
3. Use an immersion blender to puree the soup until smooth. (Or carefully transfer the soup to a blender, working in batches if necessary, and blend until smooth, then return pureed soup to the pot.) The consistency should be moderately thick; add a little water if you need to thin it.
4. Stir in 1 cup chickpeas, the lemon juice, 1 tablespoon dill, and the pepper. Season with salt. Return soup to boiling, then turn off heat.
5. Meanwhile, in a small bowl, whisk the tahini with ¼ cup water until a smooth paste forms; stir mixture into soup.
6. For topping, in another small bowl combine pomegranate seeds, green peas, the remaining ½ cup chickpeas, and the remaining 1 tablespoon dill. Ladle soup into bowls, and garnish each with 2 tablespoons of topping. Serve warm.

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Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-st-patricks-day-recipes/

Vegan Mashed Potatoes With Kale

Looking for the perfect side dish worthy of a celebration dinner table? Prepare to fall in love with these showstopping mashed taters. Creamy mashed red potatoes are combined with wilted garlicky kale, with fresh dill adding a subtle anise flavor and aromatic depth. Serve as they are or add your favorite vegan gravy. Make plenty; in the unlikely event that you have leftovers, they taste great the next day.

Upgrade your standard mashed potato dish to this savory, herbaceous, out-of-this-world delicious recipe! Tender skin-on red potatoes are mixed with a plant-based milk for a creamy vegan mashed potatoes, fragranced with fresh dill. Add garlicky kale to the mix, and you have a side dish that’s worthy of centerstage. Feel free to add in sauteed mushrooms or any other herbs you enjoy; then serve it with a side of vegan gravy.

INGREDIENTS

• 2½ lb. unpeeled round red potatoes, quartered
• 3 cups stemmed and thinly sliced kale
• 2 cloves garlic, minced
• ½ to ¾ cup unflavored, unsweetened plant-based milk
• 1 teaspoon chopped fresh dill
• Sea salt, to taste
• Freshly ground black pepper, to taste

INSTRUCTIONS

1. In a 4- to 5-quart Dutch oven combine potatoes and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, 20 to 25 minutes or until potatoes are fork-tender.
2. When potatoes are nearly done, in a large skillet cook kale and garlic over medium 2 to 3 minutes or until kale is wilted, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
3. Drain and mash potatoes. Gradually stir or beat in enough of the milk to make potatoes light and fluffy. Stir in dill; fold in kale mixture. Season with salt and pepper. If desired, top with additional dill.

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Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-st-patricks-day-recipes/

Irish White Bean And Cabbage Stew

Loaded with basic ingredients like cabbage, potatoes, barley, and white beans, this classic Irish stew is seriously delicious—a healthy, filling meal all on its own.

I created this recipe from basic ingredients (cabbage, potatoes, carrots) and seasonings (parsley, thyme, rosemary) that can be found in the simple, hearty dishes of Irish home cooking. With barley and white beans, too, it’s a healthy, filling meal all on its own. Check out our roundup of vegan St. Patrick’s Day recipe ideas for more inspiration.

INGREDIENTS

• 1 large onion, chopped
• 3 ribs celery, chopped
• 2 to 3 cloves garlic, minced
• ½ head cabbage, chopped
• 4 carrots, sliced
• 1 to 1-½ pounds potatoes, cut in large dice
• 1⁄3 cup pearled barley (optional or substitute with gluten-free grain)
• 1 bay leaf
• 1 teaspoon thyme
• ½ teaspoon caraway seeds
• ½ teaspoon rosemary, crushed
• ½ teaspoon freshly ground black pepper
• 6-8 cups vegetable broth or low-sodium vegetable broth
• 3 cups cooked great northern beans (2 cans, drained)
• 1 14 ½-ounce can diced tomatoes
• 1 tablespoon chopped parsley
• salt to taste

INSTRUCTIONS

1. Crock Pot: Place the vegetables, seasonings, and barley into a large (at least 5 quart) slow cooker. Add enough vegetable broth to just cover the vegetables (start with 6 cups and add more as needed). Cover and cook on low heat for 7 hours.  Add beans, tomatoes, parsley, and salt to taste. Check seasonings and add more herbs if necessary. Cover and cook for another hour.
2. Stovetop: Place vegetables, seasonings, barley, and broth into a large stockpot. Cover and simmer until vegetables are tender, about 45 minutes. Add remaining ingredients, check seasonings, and add more herbs if necessary. Simmer uncovered for at least 15 minutes before serving.

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Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-st-patricks-day-recipes/