Home-made Vegan Peanut Soup

I decided to veganize a peanut soup recipe from Martha Stewart. I'm sure my version isn't as good as hers because I'm not a skilled genius in the kitchen. But the soup I made was awesome! 

 

Home-made Vegan Peanut Soup

This soup includes:

1/4 white onion, chopped

1 medium Russet potato, chopped

1 small bag of peanuts, the kind found in gas stations and dollar stores

4 pieces of baby carrot, chopped

1-1/2 cups vegetable broth

1 cup water

salt

olive oil

Kick'n Chicken Seasoning

I made my soup just as Martha Stewart's recipe says, with the following exceptions:

I only prepared a quarter of her recipe, because it was just for me

I added a potato, just for fun

I used vegetable broth instead of chicken broth

I didn't puree it as smoothly or strain it as recommended

 

After using Martha Stewart's instructions as a guide for my vegan peanut soup, I put it in the bowl and garnished it with olive oil and Kick'n Chicken Seasoning. This meal for one was perfect!

Home-made Vegan Pozole Rojo

Pozole is an old dish from the Aztecs. I wanted to make a vegan version. I am very pleased with my creation. 

This pozole rojo was slow cooked and included hominy, chile peppers, pinto beans, sliced pieces of Field Roast Spicy Mexican Chipotle vegan sausage, roasted onions, garlic and tomato. I garnished it with sliced avocado.

Home-made vegan Pozole Rojo

This was fantastic! This was like my regular chili but with many more layers of flavor. The hominy really made a difference. I'm so sorry for not sharing the recipe. I was freestyling this one and did not take notes.

Home-made Vegan Thai Cabbage

I boiled some leftover cabbage, stirred in a few teaspoons of leftover Yai's Thai Red Thai Coconut Curry, and stirred in a couple teaspoons of creamy natural style peanut butter. This was almost free, and it took about 5 minutes to make. 

Red Beans and Rice with Sriracha Mac & Cheese at End of the Line Cafe in Pensacola FL

The special of the day was Red Beans and Rice. It looked more like bean stew, but that's okay. This was great! This was a huge bowl of tasty beans with tomatoes, onions, celery and other goodies. I'm not sure what the chunks of vegan meat were, but those were really good and went well with the beans.

Red Beans and Rice at End of the Line Cafe in Pensacola FL

The Sriracha Mac & Cheese was thick and creamy with a traditional vegan cheese flavor, but this had a little boost with the sriracha sauce mixed in. Very good!

Sriracha Mac & Cheese at End of the Line Cafe in Pensacola FL

Click here to see the End of the Line Cafe website

Edward & Sons Not-Chick'n Bouillon Cubes

I recently tried a product for making vegan chick'n soup. Edward & Sons Not-Chick'n Bouillon Cubes create an almost-chicken flavor. I just dissolved 2 cubes in hot water and added canned peas and carrots and my favorite spices. Using only flour and water, I made dumplings and tossed those in. This vegan chick'n dumpling soup was excellent, thanks to Edward & Sons. This is a great vegan product that can easily enhance many foods. Very flavorful.

Edward & Sons Not Chick'n Bouillon Cubes

Home-made vegan chick'n dumpling soup

Home-made Veggie Soup

This veggie soup was made with lentils, edamame, carrots, peas, water, Marmite, basil, black pepper, and salt. This was very inexpensive and easy to make. Soaking the lentils did take about an hour.

Roasted Red Pepper Soup at Whole Foods

This Whole Foods soup was made with the following ingredients:

Ingredients: Roasted Red Pepper, Water, Sherry Vinegar, Extra Virgin Olive Oil, Safflower Oil, Tomato Paste (tomatoes, citric acid), Sea Salt, Garlic, Paprika, Red Chili Pepper.

This soup had a very strong pepper favor. The consistency is similar to tomato soup, thicker than water and with a slight oily mouthfeel. It had a slightly bitter aftertaste as pepper often does. The pepper heat level was very mild. Recently, I've enjoy this soup enough to buy it very frequently, sometimes twice a week on my lunch breaks. This soup also makes a good dip for bread.

Whole Foods Black Bean Quinoa Chili

The local Whole Foods buffet has been closed for a while because of the COVID-19 pandemic. But they recently reopened small parts of it, including the soup area. I was able to enjoy this on my lunch break. This perfectly seasoned Black Bean Quinoa Chili was loaded with veggies. This filled me up and kept me warm.

Home-made Vegan Stew

Home-made vegan stew is very easy and inexpensive to make. But it could take a couple hours to make it right. This is a good way to finish off left-over veggies. To save time, this can be cooking on low heat while other short chores are being performed around the house or campsite. This meal was unexpectedly satisfying and filling.

To make this hearty vegan stew, I added the following ingredients to filtered water, adding and cooking them in this order on low to medium heat:

Chopped carrot

Chopped onion

Chopped potatoes

Thyme 

Crushed black pepper

Seasoning salt

Marmite

Garlic Powder

More chopped onion

Cabbage

Left-over canned peas and carrots

Earth Balance

Home-made Tomato Soup With Black Bean Dumplings And Jalapenos

To make this I used a can of Campbell's tomato soup, which was surprisingly vegan, along with canned black beans, jalapenos, and Nasoya won ton wraps. I wrapped some black beans with the won ton wraps in a dumpling style and also let some beans swim freely in the soup with the sliced peppers. This was good!.

Dr McDougall's Spring Onion Noodle Soup

Red Lentil And Spinach Soup At Whole Foods

This is one of the vegan soups at Whole Foods. This one is a good choice. You can't see the soft chunks of veggies because they settled to the bottom.

I had this for lunch today and it was so good I went back this afternoon to get a large take-out bowl for dinner. The spices give the soup a flavor that you could imagine experiencing in a nice Indian restaurant. This is real comfort food. This soup was excellent!

Pacific Vegetable Masala

This is a flavorful vegan option for those who like soups and stews.

Nongshim Soon Veggie Noodle Soup

I found another good noodle soup. This is a generous portion of noodles in a cup. Just add water and microwave for a quick lunch. This has a nice ramen flavor. I'll be buying this again!

Home-made Vegan Pho

This home-made Pho was pretty good. Another vegan in my family made this. She said it was made with Pacific Vegetable Broth, miso paste, Bragg Liquid Amino Acid, Edward & Sons Not Chick'n bouillon cube, minced garlic, tofu, basil, baby white mushrooms, shallot, bok choy, mung bean sprouts, seaweed, and water.

Veggie Chili Bread Bowl at McAlister's Deli

The veggie chili and the bread bowl at McAlister's Deli are both vegan! This was a good meal. I added sea salt kettle chips for a dollar. Those are also vegan.

McAlister's Deli has all the ingredients of the foods online. Go check it out for yourself!

Maya Kaimal Everyday Dal

This is my first time trying a Maya Kaimal product. This is another quick and easy meal that comes in a microwavable pouch. 

This tastes like a hearty vegetable soup with more exotic flavors. This product is mild enough for the young and old, but it still has the nice spices I would expect from a mild Indian dish. The kidney beans, carrot, and tamarind give it a slight sweetness. This was very good. I ate mine with Sprouts Tandoori Naan. This ws another good vegan meal.

Home-made Onion Soup with Biscuits

This home-made soup was made with water, white onions, green onions, parsley, black pepper, and salt. The biscuits were made with all-purpose flour, water, baking soda, and salt. This Great Depression style meal tasted great and was almost free.

A Vegan Indian Feast

I went to a small Indian restaurant that has a lunch buffet. They clearly mark each vegan dish with a "V". This meal included Bhindi Masala, Gobi Matar, Basmati Rice with peas and cashews, and roti. This was a great meal.

And I also enjoyed a bowl of Sambar, also with Roti. This was the best part of the meal!

Indian foods can be a very nice way for herbivores to experience bold and interesting flavors. India has a larger vegan and vegetarian population, and they know how to make it right. This type of food tickles all parts of the tongue and offers a good variety of textures. It also can add some spicy heat or sour tang to a mild vegan diet.

Vegans should be very careful about butter, ghee, and yogurt in the Indian foods. India really loves the milk products. If it looks creamy or light in color, it probably has milk in it. If it has a rich buttery flavor, that's butter or ghee. Also, chutney can have yogurt in it to make it rich and creamy. Some restaurant staff may not exactly know the difference between vegan and vegetarian, or they may not know about the cooking processes and ingredients. That's why I like to research the different recipes for dishes before I try them. Some recipes always call for a milk product. I know not to even try those. If most recipes for an Indian dish are typically vegan I will hope the dish is vegan at the restaurant. But I'm always suspicious of it. I nibble and feel for any sign of milk or butter before I really dig in.

Red Lentil Soup at I Love Juice Bar

This vegan soup from I Love Juice Bar was very thick. It was like eating refried beans. Calling it soup is stretching the truth. But the flavor was great. It tasted very natural and fresh with nice seasoning. It was cold outside, so this was just what I needed to stay warm.

Click here to see the I Love Juice Bar website