Southwest Vegetable Soup – Vegan Recipe

I like soup, regardless of the weather, but this is a nice transitional soup for the seasons. It’s not heavy like a winter soup, but the spices give it a warming kick. This makes a TON of soup, so you may want to half it or prepare to freeze a bunch.

Instructions below are for doing this in a pressure cooker. If you don’t wish to cook it that way, presoak the beans overnight and then the rest is the same except cook on stovetop until beans are done.

Ingredients

  • 1 lb dry pinto beans
  • 1 onion, diced
  • 1 red pepper, diced
  • 5 stalks celery, chopped
  • 3 carrots (or a couple of handfuls of baby carrots), chopped
  • 5 potatoes, chopped
  • 1 lb fresh green beans, cleaned and ends removed (or frozen)
  • 12 oz bag of frozen corn
  • 2 large cans diced tomatoes
  • 3 cups V-8 or tomato juice
  • 6 cups vegetable broth
  • 4 TBSP dried cilantro
  • 3 TBSP cumin
  • 1 TBSP chili powder
  • 2 TBSP red pepper flakes
  • salt and pepper to taste
  • lime wedges (1 per bowl)
  • tortilla chips crushed or tortilla strips (optional)
  • avocado sliced or diced (optional)
  • vegan sour cream

Process

Place everything but the frozen corn (and green beans if you use frozen) in a large pressure cooker. If it will be too much liquid for your cooker to be safe, leave out some of the veg broth to add in the second stage. Bring to high pressure and cook 20 minutes. Turn off and allow to depressurize.

Check the pinto beans. If they aren’t done, return to a boil for a little longer without re-pressurizing until done. Once the beans are done bring to a low boil, add the frozen corn (and green beans if you didn’t use fresh) and any remaining veg broth, and simmer for an additional 10-15 minutes.

If it isn’t broth-y enough (I have to admit that I’m not 100% sure how much veg broth I used), you can definitely add more. Salt and pepper to taste.

Serve with tortilla chips/strips, diced avocado, sour cream, hot sauce, and the juice from a lime wedge. Yum!

Vegan Mexican Lasagna – Oh, Yes, You Want This!

If I was doing my job, there would be avocado and lime slices on this plate!

If I was doing my job, there would be avocado and lime slices on this plate!

Once in a while, I make lasagna. Typically, it’s the standard veggie lasagna (with crumbled tofu instead of ricotta), but I often have leftover noodles that I really must use. Well, not must, but I want to. When that happens, I turn to Mexican Lasagna, because of its ease and deliciousness.

Right now, because I’m working on freezer meals and we recently had regular lasagna, it occurred to me to just make a few Mexican lasagnas and store some for later and have one now. I made one that was vegetarian and one that was vegan. The only difference is the type of cheese used, so modify at will.

Ingredients

½ lb dried pinto beans, soaked and cooked or 3-4 cans of pinto beans, drained
1 jalapeño or ¼ cup of pickled slices
1 onion diced
1 stalk celery diced
2 teaspoons cumin
½ teaspoon chili powder
⅓ teaspoon turmeric
½ teaspoon salt
9-12 lasagna noodles, cooked al dente
1 large can diced tomatoes
2-3 cups of chunky salsa
Faux or cheddar cheese

Process

Cook beans with onions, celery, peppers, and spices. Mix salsa and tomatoes and set aside to chill. When vegetables in beans are soft, blend until fairly smooth.

In a baking pan, place one layer of noodles (usually 3). Smooth a layer of beans over noodles. Add dollops of tomato/salsa mix. Sprinkle on your cheese of choice. Repeat 2-3 more times for a total of 3-4 layers. End with your last layer of cheese.

Bake at 350* for 35 minutes. Set aside for 10 minutes and serve with avocado slices and vegan/reg sour cream.

Flash Fire Nachos – A Vegan Recipe

Food styling and picture by Ms. E of the VeganAsana family.

Food styling and picture by Ms. E of the VeganAsana family.

Mmmmm… nachos. Yay… pressure cooker! We like beans. Had you guessed?

Ingredients

IMG_1065web1 lb pinto beans
1 medium onion chopped
1-2 
jalapeños, halved
1-2 stalks celery, chopped
2 T turmeric
2 T chili powder
2 T cumin
2 T vegetable broth powder
Water
1/2 cup nutritional yeast
2 T olive oil
Salt to taste
Nacho chips
Romaine lettuce
Salsa

Process

Throw beans, onions, celery, jalapenos, chili powder, turmeric, cumin, and vegetable broth powder into the pressure cooker. Add 2 T olive oil and water to about 2-3 inches above beans.

Place lid on cooker and bring to high pressure. Allow to cook 25 minutes. Turn off heat and allow the cooker to naturally depressurize. After it is safe to open, check beans to see if they are soft. If not, return to heat and cook longer (with or without lid).

Once beans are nicely soft, drain off most of the water and use a stick blender or food processor to blend the bean mix, adding nutritional yeast gradually.

Serve with nacho chips, lettuce, black olives, salsa, etc.

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