Recipes with vegetable stock
565 recipes
Ann's Garlic Bean Soup
Four-ingredient garlic and white bean soup made entirely in the microwave. Eight cloves of mellowed garlic, creamy pureed beans, vegetable broth. High-fiber, low-fat, vegan.
Gazpacho Verde
Gazpacho verde is a chilled Spanish green soup of spinach, arugula, cucumber, and scallions blended with lime juice and olive oil. Vivid, herbaceous, and fully vegan.
White Bean Cassoulet
A cassoulet is traditionally a rich, hearty stew of various meat (this recipe is vegetarian, but you can add meat if you prefer) and or beans with a mix of starchy and aromatic vegetables and herbs.
Seasoned Tempeh in a Cold Vegetarian Gelatin.
Seasoned tempeh aspic: grated tempeh browned with tamari and paprika, set in an agar-based vegetarian aspic with dill pickle and bell peppers. A meat-free spin on old-world cold cuts, served with rye and mustard.
Lots of Vegetable Soup
Quick vegan vegetable soup with celery, carrot, onion, red pepper, corn, peas, potato, and tomato in a basil-scented broth. Eight vegetables, 40 minutes, naturally gluten-free.
Gratin of Red Beans
Gratin of red beans baked with caramelized onions, sweet red peppers, tomato, red wine, and a parmesan-breadcrumb crust. A hearty, mostly vegetarian one-dish dinner.
Wild Rice with Chili
Wild rice pilaf with parboiled white rice, hot chili peppers, sweet onion, and vegetable stock. A nutty, spicy side dish that doubles as a vegetarian main with simple add-ins.
Linguini with Greens & Potatoes
Vegan linguine with new potatoes, wilted greens, green beans, and roma tomatoes in a garlicky vegetable stock sauce with red pepper flakes. Light, hearty, no oil needed.
Rock& Roll Clams
Thai-style stir-fried clams with garlic, chili paste, fish sauce, and fresh mint. A fast, fiery shellfish dish where the clams steam open in a fragrant, spicy broth.
Fruity Gazpacho
Fruity gazpacho with blended tomatoes, peaches, apple, blackberries, cucumber, and yellow bell pepper in vegetable stock. A chilled summer soup with fresh fruit and no cooking required.
Walnut Sauce
Creamy vegan walnut sauce blended from toasted flour, raw walnuts, lemon, and garlic. A protein-rich dairy-free gravy that turns simple grains, potatoes, or roasted vegetables into a complete meal.
Potato Parsley Bisque
Potato parsley bisque made creamy with blanched almonds instead of dairy. A vegan, silky smooth soup with leeks, lemon juice, and a full cup of fresh parsley.
Easy Garlic Bean Soup
Easy garlic bean soup: white beans simmered with a whole head of roasted garlic and a sweet roasted red pepper. Five ingredients, naturally vegan, deep slow-cooked flavor.
Curried Rice with Apricots & Almonds (Robb's)
Curried rice baked with dried apricots and toasted almonds in vegetable stock. A fragrant, hands-off vegetarian side dish with sweet, nutty, and spiced flavors.
Mushroom Strognoff
Vegetarian mushroom stroganoff with a roux-based vegetable stock sauce, Dijon mustard, and sour cream. A meatless take on the Russian classic that's rich, creamy, and ready in under an hour.
Illiria Bean Soup
Rustic white bean soup with great northern beans, carrots, celery, tomatoes, and vegetable broth finished with extra-virgin olive oil. A hearty, naturally vegan bean soup.
Four-ingredient garlic and white bean soup made entirely in the microwave. Eight cloves of mellowed garlic, creamy pureed beans, vegetable broth. High-fiber, low-fat, vegan.
Gazpacho verde is a chilled Spanish green soup of spinach, arugula, cucumber, and scallions blended with lime juice and olive oil. Vivid, herbaceous, and fully vegan.
A cassoulet is traditionally a rich, hearty stew of various meat (this recipe is vegetarian, but you can add meat if you prefer) and or beans with a mix of starchy and aromatic vegetables and herbs.
Seasoned tempeh aspic: grated tempeh browned with tamari and paprika, set in an agar-based vegetarian aspic with dill pickle and bell peppers. A meat-free spin on old-world cold cuts, served with rye and mustard.
Quick vegan vegetable soup with celery, carrot, onion, red pepper, corn, peas, potato, and tomato in a basil-scented broth. Eight vegetables, 40 minutes, naturally gluten-free.
Gratin of red beans baked with caramelized onions, sweet red peppers, tomato, red wine, and a parmesan-breadcrumb crust. A hearty, mostly vegetarian one-dish dinner.
Wild rice pilaf with parboiled white rice, hot chili peppers, sweet onion, and vegetable stock. A nutty, spicy side dish that doubles as a vegetarian main with simple add-ins.
Vegan linguine with new potatoes, wilted greens, green beans, and roma tomatoes in a garlicky vegetable stock sauce with red pepper flakes. Light, hearty, no oil needed.
Thai-style stir-fried clams with garlic, chili paste, fish sauce, and fresh mint. A fast, fiery shellfish dish where the clams steam open in a fragrant, spicy broth.
Fruity gazpacho with blended tomatoes, peaches, apple, blackberries, cucumber, and yellow bell pepper in vegetable stock. A chilled summer soup with fresh fruit and no cooking required.
Creamy vegan walnut sauce blended from toasted flour, raw walnuts, lemon, and garlic. A protein-rich dairy-free gravy that turns simple grains, potatoes, or roasted vegetables into a complete meal.
Potato parsley bisque made creamy with blanched almonds instead of dairy. A vegan, silky smooth soup with leeks, lemon juice, and a full cup of fresh parsley.
Easy garlic bean soup: white beans simmered with a whole head of roasted garlic and a sweet roasted red pepper. Five ingredients, naturally vegan, deep slow-cooked flavor.
Curried rice baked with dried apricots and toasted almonds in vegetable stock. A fragrant, hands-off vegetarian side dish with sweet, nutty, and spiced flavors.
Vegetarian mushroom stroganoff with a roux-based vegetable stock sauce, Dijon mustard, and sour cream. A meatless take on the Russian classic that's rich, creamy, and ready in under an hour.
Rustic white bean soup with great northern beans, carrots, celery, tomatoes, and vegetable broth finished with extra-virgin olive oil. A hearty, naturally vegan bean soup.
