Vegetable Stock
35 recipes found
Turkish Bride Soup
Sunchoke Bisque With Hazelnut Oil
Linda McCartney's Vegetable Soup
Pea Soup With Mint Cream
Vampi
Vegan Mushroom Make-Ahead Gravy
This excellent vegan gravy features caramelized mushrooms and a little soy sauce for depth of flavor, making it good enough to serve to your meat-eating guests, too. Just be sure to use a good-quality vegetable stock, preferably one you’ve made yourself. You can simmer the gravy up to five days ahead and store it in the fridge. Reheat just before serving.
Umami Gravy
The last thing you want to do on Thanksgiving Day is rush to make a gravy from the turkey’s hot pan drippings while the rest of the dishes get cold. Instead, this make-ahead gravy, inspired by the one my friend Lauren Kuhn makes at her annual Friendsgiving, relies on a base of caramelized red onion and gets its body from flour, milk and vegetable stock. (Stock concentrate paste is an especially useful pantry staple to keep on hand to make stock quickly.) Nutritional yeast is an optional umami enhancer that adds nuance and a rich, cheesy depth. Keep this covered in the refrigerator until it’s ready to eat, then on Thanksgiving Day, reheat it on the stove or in the microwave. Drizzle it over everything.
Blue-Potato Soup
Miso Squash Soup
Soup is an easy first course for a seasonal gathering, especially when it can be prepared — even frozen — in advance. This one calls for Kabocha squash, a variety that’s not too sweet, and is dense and rich, though delicata, honeynut, the ubiquitous butternut or an everyday orange pumpkin all work well. Seasoned primarily with miso, this calls for only a pinch of cinnamon to hint at the inevitable pumpkin spice. And instead of presenting this vegan soup as a plated first course in china or pottery bowls or even in hollowed-out mini-pumpkins, you might consider spooning it into small cups or glasses for guests to sip as an hors d’oeuvre before dinner.
Lentil Soup With Pounded Walnuts and Cream
Miso Glazed Carrots
Avocado Soup With Salsa
Cold Pasta With Spicy Roasted Tomato Vinaigrette
Risotto With Tomato Consomme And Fresh Cheese
Risotto Primavera
Forager’s Soup
This simple soup, packed with greens, is adapted from “Forgotten Skills of Cooking,” by Darina Allen (Kyle Books, 2009). It’s ready in 20 minutes, or can even be made in advance, for a creamy soup that warms and comforts while being highly versatile. Use any spring greens you like, whether sorrel, dandelion greens or chives. And make it vegetarian by using vegetable stock, and omitting the chorizo bits.
Majorcan Bread and Vegetable Soup
This thick soup is traditionally made with day-old bread, which soaks up much of the broth. Add a poached egg if you want an even more substantial meal.
Green Rice Pilaf
This verdant side gets its color from a mix of parsley, cilantro, chives and mint. Chicken stock adds depth, and a bit of lemon and soy sauce brighten the flavors at the end. It goes well with just about anything, but you might pair it with your next chicken or fish dish for a rewarding weeknight dinner.
Lentil and Barley Soup
Saffron-and-Mushroom Barley Risotto
Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here are some more creative options to try.
Pumpkin Risotto
Squash And Cider Soup
Yellow Pepper Soup With Lime
