Lemon Orzo Soup

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It's that time of the year again. Seasons are changing, cooler weather is here, and everyone has a cold. What do vegans eat when they have a cold? This comforting soup is my go to "vegan penicillin". Everything you need from lemons, to garlic and turmeric make this soup not just healthy, but medicinal, & favorable.

Looking for more comforting vegan recipes?  Award Winning Chili, Baked Butternut Squash Burritos, Harvest Veggie Soup & Grilled Cheeze, & Chipolte Mac-N-Cheeze with Smokey Lentils, and Vegan Chick'n & Gravy

 Lemon Orzo Soup:

1 medium onion, chopped
1 1/2 cups chopped carrots
1 stalk chopped celery
1 bunch finely chopped kale
1 red pepper, diced
1/2 tsp dried thyme
1/2 tsp paprika
1/2 tsp turmeric
2 (32 oz) veggie broth
1 cup orzo pasta
1 (15 oz.) can chic peas, drained and rinsed
4 cloves garlic, crushed
Juice from 1 large lemon
Salt & pepper to taste
fresh lemon wedges & crusty bread to serve (optional)

Over medium heat, sauteé carrots, celery, onions, peppers, kale, thyme, paprika, & turmeric in oil until softened.

Add veggie broth, chic peas, garlic, lemon juice, salt & pepper. Bring to a boil.

Add orzo pasta.

Reduce heat and simmer 7 more minutes until pasta is done.

Serve with fresh lemons and crusty bread.

Makes about 8 servings.

Classic Vegan Chili

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This is the first vegan chili I have ever attempted & I won 2nd place in a cook off tonight! I had such a wonderful time talking to everyone and sharing vegan food with new people. I set up my table with a store bought vegan sour cream and my Lazy Vegan Beer Cheeze sauce  to show just how delicious a real vegan meal tastes. I gave everyone who asked my blog address so I could share this recipe & hopefully a few more with my new friends. (You never know who you have reached at the right moment.) I can now say I make an "award winning" chili - that's pretty awesome!

Looking for more hearty vegan recipes? Try my Mexican Black beans over crispy polenta cakes , Easy Vegan Sunday Dinner , Vegan Baked Enchiladas, Baked Spinach & Artichoke Pasta, or my Philly Portobella & Cheeze and finish with a Chocolate Covered Cherry Cake

Award Winning Vegan Chili:

1 (13.7 oz.) bag of Gardein beefless crumbles
2 Tbsp. oil of choice
2 Tbsp. chili powder to taste
1 1/2 Tbsp. cumin
2 Tbsp. smoked paprika
1 Tbsp. onion powder
1 Tbsp. oregano
1 Tbsp. thyme
3 -4 large cloves of garlic, crushed
2 Tbsp. soy sauce
2 Tbsp. chopped chipolte peppers in adobe sauce
1 small red pepper, chopped
1 Yellow pepper, chopped
1 green pepper, chopped
2 small onions, chopped
1 pobalno pepper,  chopped
2 (28 oz.) cans of petite diced tomatoes
2 (15 oz.) cans of seasoned tomato sauce
2 (15 oz.) cans of red beans, drained & rinsed
1 (15 oz.) can of pinto beans, drained & rinsed
1 (26 oz.) can of black beans, drained & rinsed
2 cups veggie broth
Salt & pepper to taste

Optional toppings :

Hot sauce
Lazy Vegan Beer Cheese Sauce
vegan sour cream 

Method :

Brown Gardein beefless crumbles in oil over medium heat. Add chili powder, cumin, paprika, onion powder, oregano, thyme, and soy sauce.

Add onions & peppers with Gardein beefless crumbles. Cook an additional 5-6 minutes, until tender.

Add garlic to the skillet. Allow to cook through, but do not burn.

Pour Gardein mixture into a large crock pot on low heat.

Add chipolte peppers, red beans, pinto beans, black beans, diced tomatoes, tomato sauce, and veggie broth to crock pot. Stir to combine all ingredients.

Add salt and pepper to taste . 

Cook on low heat for about 6 hours.

Serve with vegan cheese sauce, vegan sour cream and your favorite garnishes.

Makes 12-16 servings

Easy Red Beans & Rice

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"From scratch" is nice, but convenience is a wonderful thing on a busy week night.

Throw it all together and let simmer while you help the kids with homework. If they're old enough, maybe let the kids make it for you while you relax after work.

Being vegan isn't complicated. You can easily find these ingredients, even in this small town. I hope this will become a quick "go to" meal for your family. Keep it simple and spend your time with your family, not in the kitchen.

Looking for more simple vegan meals?  Try my Mediterranean Hummus Pizza, Lemon & Garlic Pasta, Red Curry Veggies & ramen, Cabbage and Bean Soup, & Deconstructed Cabbage Rolls with a Vegan "Cheddar Bay" Biscuit

Short Cut Red Beans and Rice with Andouille:

2 (8 oz.) Zatarain's NOLA Style Red Beans & Rice
6 cups water
Oil of choice
14 oz. Tofurky Artisan Andouille, sliced into 1/4" slices (If you can't find this brand, any spicy vegan sausage or sliced baby potobella mushrooms will work)
1 medium green pepper, chopped
1 medium yellow onion, chopped
1 (15 oz.) can red beans, rinsed and drained
Cajun seasoning to taste (optional)
fresh chopped chives to garnish ( optional)

In a deep sauce pan over medium high heat, brown andouille, onions and peppers in a little oil.

Add Zatarain's, water, beans and Cajun seasoning to the pan.

Bring to a boil while stirring.

Cover and reduce heat to a smimmer for 25 minutes.

Makes 4 - 6 servings