Ingredients:
3/4 cup cashews, soaked in water for 2 hours or overnight
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1 teaspoon dried rosemary
3/4 teaspoon dried thyme
1 teaspoon salt
Fresh black pepper
3/4 cup rice, rinsed (see note about rice)
3 ribs celery, thinly sliced
1 cup carrots, diced chunky
5 cups vegetable broth
1 24 oz can chickpeas, drained and rinsed (about 3 cups)
4 cups chopped kale
Thinly sliced green onion, for garnish

Directions:

1. Drain the cashews and place them in a blender with one cup of fresh water. Blend until completely smooth, scraping the sides of the food processor with a spatula occasionally to make sure you get everything. This could 1 to 5 minutes depending on the strength of your blender.

2. Preheat a stock pot over medium heat. Sauté onion in olive oil with a pinch of salt for about 5 minutes, until translucent. Add garlic, rosemary, thyme, salt and pepper and sauté a minute more.

3. Add rice, celery and carrots and then pour in the broth. Cover and bring to a boil. Once boiling, bring down to a simmer, add the chickpeas, and let cook for about 15 more minutes, until rice is cooked and carrots are tender.

4. Add the cashew cream and kale, and simmer until kale is wilted, 3 to 5 more minutes. You may need to add water to thin the soup if it seems too thick. Taste for salt and seasonings and let sit for 10 minutes or so to allow the flavors to marry. Serve topped with green onions.

5. It thickens as it cools, so if you have leftovers, just thin with a little water when you reheat.

theppk.com

vegan, serves 3-4

Ingredients:

Tomato broth:
28 ounces fire-roasted crushed tomatoes (canned)
6 cups vegetable broth
1 cup celery, chopped
1 tsp salt
10 dashes cayenne (or to taste)
2 bay leaves
10 kalamata olives, halved
1/3 cup golden raisins
1/3 cup flat leaf parsley, finely chopped

Roasted Veggies:
2 Tbsp extra virgin olive oil
2 Tbsp lemon juice
2 large portobello mushrooms, diced
1 small sweet onion, chopped
2 medium zucchinis, diced
1 medium red bell pepper, chopped
1 small sweet potato, peeled and sliced into planks*
2-3 large sprigs of fresh rosemary (any fresh herb will work .. thyme is great too)
1/2 tsp salt + pepper and any additional spices you'd like to add
*if you want your sweet potato extra sweet, roast the planks in a separate sheet and add in 1 Tbsp of maple syrup.

Optional:
1/2 cup nutritional yeast
1 Field Roast Spicy Chipolte Vegan Sausage
3 garlic cloves (roasted)
1 1/2 cups kale, chopped

Directions:

1. Preheat your oven to 415 degrees.

2. Prep all your veggies and toss with the olive oil, rosemary and lemon. Add to a large baking sheet.

3. Roast veggies for about 30 minutes, or until they are tender and caramelized. The potatoes will probably need an extra 15-20 minutes to become tender.

4. While the veggies are roasting, start on your broth. Puree the tomatoes in a blender - until perfectly smooth.

5. Place the tomato puree and all other broth ingredients in a large soup pot. Bring to a boil then reduce to a simmer and cover. Simmer on low while veggies roast. Taste the broth and add in more or less salt/pepper other seasonings as you'd like. You can add in some vegan sausage and nutritional yeast to boost the flavor.

6. When the veggies are roasted you can either serve the soup with the broth and veggies spooned right over top OR you can just toss the roasted veggies into the broth and simmer until ready to serve.

7. Serve with freshly chopped parsley, a sprig of rosemary and fresh black pepper over top. A drizzle of additional olive oil too if desired.

BBQ Beans: Soak you beans overnight. Drain and rinse well. Boil the beans in veggie broth or water until most of the liquid is absorbed. Keep adding liquid until the beans are soft, silky and tender. This may take a few hours even! Use a slow cooker if you have one. Then simply add the tender beans to a roasting dish and roasting at 400 degrees with 1 Tbsp of BBQ seasoning + a sprig of fresh rosemary. Add more liquid and roast until tender and caramelized. You can also use any "beans" recipe you'd like to pair with this stew. 

lunchboxbunch.com

Ingredients:

For the stew:
Olive oil (from 1 teaspoon to 2 tablespoons, depending how much you
feel like using)
1 small onion, diced medium
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon celery seed
Several dashes fresh black pepper
1 teaspoon salt
1/2 cup green lentils
1 1/2 cups baby carrots
2 lbs plum tomatoes, chopped
4 cups vegetable broth
1 lb small yukon gold potatoes, sliced in half (if using large ones, cut into about 1 inch pieces)
2 bay leaves
3 leeks, white & light green parts only, in 1 inch chunks (and washed well)
Fresh rosemary or thyme for garnish (optional)

For the polenta:
4 cups vegetable broth
1/2 teaspoon salt
2 tablespoons olive oil
1 cup dry polenta 

Directions:

To make the stew:
1. Preheat a 4 quart pot over medium heat. Saute the onion in olive oil, along with a dash of salt, for about 5 minutes. Add the garlic, thyme, celery seed, pepper and salt and saute a minute more.

2. Add the lentils, baby carrots, tomatoes and vegetable broth. Cover pot and bring to a boil. Stir occasionally for about 20 minutes, until lentils are slightly softened (now is a good time to start the polenta).

3. Add potatoes and leeks. Lower heat to simmer. Cover and cook for about 20 to 30 more minutes, until potatoes are fork tender and lentils are soft. Let sit for 10 minutes or so to allow the flavors to meld. Serve over polenta, garnished with fresh herbs, if you like.

4. To make the polenta: Bring vegetable broth and salt to a boil in a 2 quart pot. Add oil. Lower heat to simmer. Add the polenta in a slow steady stream, stirring constantly with a whisk. Whisk for about 5 minutes, until polenta is thickened. Keeping heat low, cover and let cook for 20 more minutes or so, stirring occasionally.

theppk.com

(serves 4 to 6)

Ingredients: 
2 tablespoons olive oil
1 medium onion, diced
3 tablespoons minced ginger
3/4 teaspoon ground coriander
4-5 cups diced carrots
3 cups vegetable broth
1 cup light coconut milk
salt and pepper to taste

Directions:
 
1. Heat olive oil in a large saucepan over medium heat.  Add onions and saute until onions are translucent, about 4 minutes.  Add ginger and saute for another 4 minutes, until softened and fragrant.  Add coriander and diced carrots.
Stir to incorporate.  Add the vegetable broth, reduce heat, and simmer mixture until carrots are completely softened, about 30 minutes.  Remove from heat and allow to cool for 20 minutes.

2. Using a blender, blend soup in batches until smooth (or use an emulsion blender in the pot).  Return soup to pot, stir in coconut milk.  Add salt and pepper to taste.  Serve soup warm with crusty vegan bread.

Ingredients:
makes 4 generous servings
28 oz. can of fire-roasted tomatoes
3 cups vegetable broth
1/2 cup nutritional yeast (or to taste)
1 bunch of kale 
1 1/4 cups rice, cooked 
3/4 cup frozen pea + sliced carrot blend, organic
2 bay leaves (remove before serving)
1 heaping tbsp chili powder
pepper/salt to taste (at least 1/2 tsp salt)
1 tsp garlic powder or 2 cloves, chopped
2-4 pinches of cayenne (to taste - adds warmth)
1 Tofurky Beer Brat vegan sausage, sliced (optional)
garnish: fresh parsley (you can also add a handful of chopped parsley to stew)

Directions:

1. Rice: If you do not have cooked rice on hand, you will need to cook ahead of time and set aside. (You could also add rice directly to boiling broth + more broth or water and cook for a longer period of time.)

2. Add your tomatoes to a blender or food processor. Blend on low until smooth. Add in 1 cup of veggie broth to ease the blending a bit.

3. Pour the tomato mixture plus remaining veggie broth in a large soup pot. Bring to a boil.

4. Add in the spices, bay leaves, frozen veggies and reduce heat to simmer. When the frozen veggies have broken up and appear cooked through add in all remaining ingredients like the finely sliced kale and rice. Season to taste adding more spice and salt if desired.

5. Simmer on low until ready to serve - at least ten minutes or until Tofurky becomes tender.

6. Serve with fresh parsley on top. Remove bay leaves before serving. 

Recipe from: Lunchboxbunch.com