This spicy gumbo is a flavor-packed, plant-based take on a Southern classic, brimming with okra, cabbage, spinach, and bold seasonings. Served over rice, it’s a hearty dish that brings warmth and comfort.
Large stockpot or Dutch oven, Saucepan, Whisk, Wooden spoon, Knife, Cutting board
Ingrediënten
2tablespoonsnondairy butter
1largeonionroughly chopped
1green bell peppercored, seeded, and roughly chopped
3stalks celeryroughly chopped
6cupsvegetable broth
1tablespoondulse granulesground seaweed
1tablespoonOld Bay seasoning
1tablespoongarlic powder
1tablespoononion powder
1teaspoonground black pepper
1 to 2teaspoonscayenne pepperto taste
1poundfrozen sliced okra
8ouncesshredded cabbage
4ouncesbaby spinach leaves
1tablespoonfilé powder
Saltto taste
For the roux:
½cupcanola or other vegetable oil
½cupall-purpose flour
Instructies
Heat the nondairy butter in a saucepan over medium-high heat.
Add the onion, bell pepper, and celery, cooking until fragrant, translucent, and beginning to brown, about 7-10 minutes.
In a large stockpot or Dutch oven, heat the oil over medium-high heat for the roux.
Add the flour and whisk vigorously.
Continue to whisk until the roux turns golden brown, then reddish brown, and finally chocolate brown.
This may take up to 10 minutes.
Add the sautéed veggies to the roux and slowly pour in the vegetable broth.
Stir well.
Stir in the dulse granules, Old Bay seasoning, garlic powder, onion powder, black pepper, and cayenne.
Add the okra, cabbage, and spinach leaves.
Cover and bring to a boil.
Uncover, reduce the heat to a simmer, and cook for 20 minutes.
Remove from heat and stir in the filé powder.
Add salt to taste.
Serve hot over plain white rice.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a side of cornbread for an extra Southern touch.Wine Advice:Pair with a light, dry white wine like Sauvignon Blanc to complement the spicy flavors.
A hearty and flavorful chickpea masala with red lentils, simmered in a fragrant blend of spices. Perfectly served with steamed kale and avocado for a balanced, comforting meal.
2teaspoonsgaram masalastore-bought or homemade (page 305)
½teaspoondry mustard
¼teaspooncayenne pepperto taste
1teaspooncoarse sea saltto taste
1cup192 g uncooked red lentils, rinsed
1can15 ounces, or 425 g diced tomatoes, including liquid
1can15 ounces, or 425 g cooked garbanzo beans, drained and rinsed
½cup120 ml water, or more if needed
Sprinkle of fresh lemon juiceoptional
Instructies
In a large-size saucepan, heat the oil over medium-high heat and add the onion, garlic, and ginger.
Lower the heat to medium and cook until fragrant, about 3 minutes.
Add the cumin, coriander, garam masala, mustard, cayenne, salt, and lentils.
Cook and stir for 1 minute.
Add the tomatoes and their juice, the beans, and the water.
Increase the heat slightly to get things simmering, then cover with a lid.
Lower the heat and let simmer for 15 minutes, stirring occasionally.
If needed, add more liquid to reach the desired consistency, or cook longer for softer lentils.
Sprinkle with fresh lemon juice upon serving, if desired.
Notes / Tips / Wine Advice:
Serving Tip:Serve with steamed kale and slices of ripe avocado for added texture and flavor.Wine Advice:A light, dry white wine such as Sauvignon Blanc would pair nicely with the spice and richness of this dish.
1pound455 g green cauliflower, trimmed, cleaned, and cut into florets
1½cups355 ml unsweetened soy or other nondairy milk
1recipegaram masalastore-bought or homemade (page 305)
2teaspoonsfine sea salt
4clovesgarlicgrated
¼cup64 g tahini
2tablespoons15 g chickpea flour
Instructies
Cover the cauliflower with water in a large-size saucepan, bring to a boil, and cook until fork-tender, about 10 to 15 minutes.
In the meantime, whisk together the milk, garam masala, salt, garlic, tahini, and flour in a large-size bowl.
Drain the cauliflower, return it to the saucepan, and pour the sauce over it.
Coarsely mash the cauliflower, and let the mixture thicken over medium heat for about 2 minutes.
Notes / Tips / Wine Advice:
Serving Tip:Serve alongside crispy tofu fries or brown rice for a complete meal.Wine Advice:Optional: Suggest a suitable wine, like a light white wine such as Sauvignon Blanc or a chilled rosé.
A creamy, filling bisque made with roasted butternut squash, carrots, and garbanzo beans. This hearty dish is packed with flavor and protein, making it perfect as a complete meal.
A creamy, hearty bisque made with sweet potatoes, roasted red peppers, and corn. This soup is rich in vitamins and fiber, with a spicy kick from chipotle or a sweet twist for your preference.
This classic Italian minestrone is filled with hearty vegetables and pasta, making it a nutritious and satisfying soup. Ideal for a cozy meal or a light dinner during the colder months.
1can28 ounces, or 794 g diced tomatoes, with their juice
1can15 ounces, or 425 g cooked cannellini beans, rinsed and drained
½cup112 g uncooked small pasta, such as stars or alphabets
Salt and pepperto taste
Instructies
In a large saucepan, heat the olive oil over medium-high heat.
Add the chopped onion, garlic, celery, and carrots.
Cook for 4 minutes, stirring occasionally.
Add the chopped bell pepper, zucchini, oregano, basil, and cayenne pepper.
Cook for another 4 minutes, stirring frequently.
Pour in the vegetable broth and diced tomatoes with their juice.
Bring to a boil.
Once boiling, cover the saucepan and reduce the heat to a simmer.
Let simmer for 10 minutes.
Stir in the cannellini beans and pasta.
Continue to simmer for an additional 5 to 10 minutes, or until the pasta is al dente and the vegetables are tender.
Add salt and pepper to taste.
Serve hot.
Notes / Tips / Wine Advice:
Serving Tip:
For extra creaminess, swirl in a few tablespoons of Simple Cheezy Sauce (page 299). This is a great way to add richness to the soup without altering its flavor balance.
Wine Advice:
A light Pinot Grigio or a Chianti will pair well with the bright and fresh flavors of this minestrone, enhancing the herbal notes and vegetables.
6sweet potatoespeeled, washed, and cut into large chunks
4baby potatoesscrubbed and cut into large chunks
2clovesgarlicgrated
1teaspoonpacked grated gingerroot
¾cup120 g chopped red onion
2tablespoons30 ml fresh lemon juice
¼cup64 g tahini
2tablespoons30 ml tamari
¼cup30 g nutritional yeast
¼teaspooncayenne pepperto taste
3½cups825 ml water, divided
3tablespoons63 g white miso
2cups312 g frozen spinach
Instructies
In a large saucepan, heat the olive oil over medium-high heat.
Add the sweet potatoes, baby potatoes, garlic, ginger, and onion.
Cook for 5 minutes, stirring often.
In a measuring cup, whisk together the lemon juice, tahini, tamari, nutritional yeast, cayenne pepper, and 2½ cups (590 ml) of the water.
Add this mixture to the vegetables in the saucepan and bring to a boil.
Cover with a lid and let simmer for 15 to 20 minutes, until the potatoes are tender but still firm.
Whisk together the remaining 1 cup (235 ml) of water and the miso.
Add this to the saucepan along with the spinach.
Stir well, but do not bring the soup back to a boil, as this can diminish the health benefits of miso.
Let simmer for another 5 to 10 minutes until the potatoes are to your liking and the soup is heated through.
Using an immersion or countertop blender, purée the soup until smooth, or leave some chunkiness by removing some soup and blending it partially.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a drizzle of extra tahini or a sprinkle of nutritional yeast on top for added flavor. Pair with crusty bread or a fresh salad for a complete meal.
Wine Advice:
A Chardonnay or a Gewürztraminer pairs beautifully with the earthy flavors of the miso and tahini, balancing the richness of the soup.
A classic, hearty soup that brings warmth and comfort to your soul, with optional bacon bits for extra flavor. Pair with bagels or mini baguettes for a satisfying meal.
1½cups355 ml dry white wine or more vegetable broth
6cups1410 ml low-sodium vegetable broth
½cup42 g imitation bacon bits, store-bought or homemade (page 216)
1½teaspoonsground pepperto taste
1½teaspoonsliquid smoke
1teaspoondried rosemary
2dried bay leaves
Instructies
In a large saucepan, heat the oil and cook the onion, celery, and garlic over medium heat until fragrant and just tender, about 5 minutes.
Stir in the split peas.
Add the wine, vegetable broth, bacon bits, pepper, liquid smoke, and rosemary.
Stir well.
Place the bay leaves into the soup.
Bring to a low boil, then cover with a lid and simmer for 45 minutes or until the peas are tender.
Add more broth if the soup becomes too thick.
Remove and discard the bay leaves.
Using an immersion or countertop blender, purée the soup to your desired consistency—smooth or chunky.
If there are leftovers, stir in additional liquid when reheating, as the soup thickens while cooling.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a dollop of vegan sour cream or a sprinkle of fresh herbs like parsley or chives for extra flavor. Pair with Peanut Butter Bagels or Olive Mini Baguettes for a complete meal.
Wine Advice:
A Chardonnay or a Sauvignon Blanc pairs nicely with the smokiness and earthiness of the split pea soup, adding a crisp contrast.
A warming and aromatic carrot soup with cumin and a hint of orange zest. Serve with a swirl of Parsley Pesto or Curried Cauliflower Purée for an extra burst of flavor.
