Creamy Potato Soup
This creamy potato soup is a vegan version of the classic comfort food. It’s thick and creamy, without any dairy products. The soup gets its creaminess from a combination of potatoes and cashews. The cashews are blended into a smooth paste and added to the soup, giving it a rich and creamy texture. This recipe is perfect whether you need something to fill you up in the winter or want a comforting bowl of soup.
Ingredients:
- One tablespoon of olive oil
- One yellow onion, diced
- Three cloves of garlic, minced
- Six cups of vegetable broth
- Five large potatoes, peeled and diced
- One cup of raw cashews
- Salt and pepper to taste
Instructions:
Combine the olive oil, onion, garlic, and vegetable broth in a crockpot. Add the potatoes and cashews and stir well. Season with salt and pepper to taste. Set the crockpot to low and cook for six to eight hours, or until the potatoes are soft. When the soup is done, use an immersion blender to blend it until it’s smooth. Serve with a garnish of green onions or vegan sour cream. Enjoy!
Wild Rice Vegetable Soup
This hearty soup is perfect for a winter day. It has a variety of vegetables, including carrots, celery, and peas. The soup also contains wild rice, giving it a nutty flavor and chewy texture. When you cook this soup in a crockpot, the wild rice absorbs all of the flavors from the vegetables, making it even more delicious.
Ingredients:
- One cup of uncooked wild rice
- One cup of chopped carrots
- One cup of chopped celery
- One cup of frozen peas
- Two cups of vegetable broth
- One can (15 ounces) of diced tomatoes, undrained
- One teaspoon of dried thyme leaves
Instructions:
Combine uncooked wild rice, chopped carrots, chopped celery, frozen peas, vegetable broth, diced tomatoes (undrained), and dried thyme leaves in a crockpot. Cover and cook on low for seven to eight hours or until the wild rice is tender. If you want a creamier soup, you can add a cup of almond milk during the last hour of cooking. Serve with your favorite vegan crackers. Enjoy!
Vegan Chili
This chili is hearty and filling without being too heavy. It features a variety of beans and corn and diced tomatoes for a bit of sweetness and acidity. The spices give it a nice kick, while the molasses adds a touch of richness. This chili is sure to impress even your non-vegan friends!
Ingredients:
- One onion, diced
- One green bell pepper, diced
- One 28-ounce can of diced tomatoes
- One cup of corn kernels
- One 15-ounce can of black beans, drained and rinsed
- One 15-ounce can of kidney beans, drained and rinsed
- One 15-ounce can of pinto beans, drained and rinsed
- One tablespoon of chili powder
- One teaspoon of ground cumin
- One teaspoon of smoked paprika
- One teaspoon of garlic powder
- One teaspoon salt
- One teaspoon of black pepper
- One cup water
- One tablespoon molasses
Instructions:
Add all ingredients to a large crockpot and stir to combine. Cook on low for six to eight hours or on high for three to four hours. If desired, serve with vegan sour cream, avocado slices, and nutritional yeast.
Conclusion
These vegan crockpot recipes are sure to please everyone in the family. With various flavors and textures, they are perfect for a meal any day of the week. So, next time you’re looking for an easy vegan recipe, give one of these a try! You won’t be disappointed. If you want to make any of these recipes ahead of time, they can easily be frozen and reheated later. So, go ahead and make a batch or two! They’ll be sure to come in handy on those busy weeknights.
