It’s never been easier to be a vegan. There are so many recipe sites on the Internet that you could cook a different vegan dinner for the next ten years and barely scratch the surface. “Best” is entirely subjective, but these are the four best vegan food blogs in my opinion, especially for someone who is new to veganism and needs ideas and inspiration.
Hearty Mushroom Soup
This soup is earthy and full flavored, redolent with onions and garlic, and thick with baby bella mushrooms in a rich vegetable broth. I based this recipe on the mushroom soup recipe at The Kitchn. I left out the dried mushrooms (since our own veggie broth used in this recipe was made with oven-dried mushrooms) and the 4 tablespoons of butter, bringing the cost and the fat way down. This soup will warm and comfort you on the coldest day! Continue reading
Vegetable Stock
This vegetable stock is a savory beginning to many soups, stews and sauces. It’s easy to make and it can be mega-cheap if you save odds and ends of vegetable scraps to use. You can use any combination of vegetables, but don’t use any of the cruciferous veggies, as you don’t want a sulfur taste to your stock. The measurements in this recipe are approximate; just be sure you use enough vegetables, keep the temperature low, and simmer for at least 1 1/2 hours.
Vegetable Stock
Ingredients
- 2 large onions
- 6 large carrots
- 6 stalks celery
- 6 large potatoes
- 1/2 c. oven-dried mushrooms see Notes
- 10 cups water
- Salt and pepper to taste
- 2 t. poultry seasoning
- 3-4 drops Kitchen Bouquet
Instructions
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Wash and clean vegetables, peel if desired.
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Put them in a large pot with dried mushrooms and add water to cover plus about one inch.
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Bring to a boil, lower heat and simmer on very low heat, covered, for at least 1 1/2 hours. It will cook down; you can add a little more water if you like but it will be more flavorful if you don't add any more liquid.
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Remove from heat and let cool slightly.
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Strain broth into a clean container, using a fine mesh strainer or a strainer covered with cheesecloth.
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Add poultry seasoning and Kitchen Bouquet if using and stir.
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Add salt and pepper to taste.
Recipe Notes
*To make your own oven-dried mushrooms, spread cleaned and sliced mushrooms on a baking sheet and bake in a very slow oven (as low as your oven will go) for one hour. Turn mushroom slices and bake for another hour. Remove from oven and cool.
My Top 5 “Must-Have” Ingredients
My favorites change as time goes on and I try new things, but these five are pretty much standard.
- Nutritional Yeast
- Onions
- Oatmeal
- Almond Milk
- Flax Seeds