Vegan | Gluten-free | Soy-free

As the shorter days roll in and the evenings start to cool down, I find myself craving bowls of something warm, creamy, and comforting. This Peanut-Miso Ramen checks all the boxes. It’s rich and savory with just the right amount of umami from the miso, balanced by the creaminess of peanut butter and oat milk. Every spoonful is deeply satisfying, especially after a long day!

I created this version of peanut butter miso ramen as a cozy, satisfying weeknight meal that’s vegan, protein-packed, and naturally gluten-free. Inspired by traditional ramen, I wanted something a little heartier, nourishing enough to stand on its own as a full dinner, but still easy to make with accessible ingredients. With tender rice noodles, sautéed mushrooms, soft tofu, and plenty of green onion, this bowl delivers comfort in every bite.

The making of: Miso-Peanut Ramen

This vegan peanut-miso ramen starts with a base of sautéed aromatics. I begin by cooking garlic, ginger, and diced yellow onion until fragrant, then add a mix of mushrooms like shiitake, cremini, and oyster. These bring a deep umami flavor that sets the tone for the whole dish. While that cooks down, I dissolve white miso paste and peanut butter in warm vegetable broth to create a creamy, savory broth that’s both comforting and rich in flavor.

Once the mushrooms are tender, I pour the miso-peanut broth into the pan, add oat milk for extra creaminess, and stir in rice noodles and chopped green onions. I let everything simmer for about 15 minutes so the flavors meld together and the noodles cook through. After serving, I top each bowl with cubes of extra-firm tofu and a sprinkle of black sesame seeds. The result is a nourishing, gluten-free ramen that’s packed with plant-based protein and full of cozy fall flavor.

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Miso-Peanut Ramen

Rating: 5.0/5

( 1 voted )

Serves: 2-4 Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4-6 oz rice ramen noodles, uncooked
• 1 tbsp toasted sesame oil
• ½ tbsp ginger, minced
• 2 garlic cloves, minced
• ¼ cup yellow onions, diced
• 1 cup frozen mixed mushrooms (shiitake, cremini, oyster, etc), diced
• 1-2 tablespoons soy sauce
• 1 tbsp unsweetened peanut butter
• 2 tbsp white miso paste
• 2 cups veggie broth 
• ½  cup unsweetened oat milk
• ¼ - ½ cup green onions, diced
• ½ -1 block of extra-firm tofu, cubed
• Optional for Garnish: chili oil, corn, sesame seeds, julienned carrots

Procedure

1. In a large pot over medium heat, sauté the garlic, ginger, and onion until fragrant and translucent (about 3-5 minutes).
2. Then stir in the mixed mushrooms, season with soy sauce and cook until tender, about 5-7 minutes. 
3. While the mushrooms are cooking down, heat up the vegetable broth either on the stove or microwave. Once hot, whisk in the white miso paste and peanut butter until fully dissolved and smooth.
4. Once the mushrooms have shrunken in size, pour the miso-peanut broth into the pot with the mushrooms. Add the oat milk and stir to combine and bring to a slight boil, then reduce to a simmer.
5. Stir in the rice noodles and chopped green onions. Simmer over low heat for about 10-15 minutes, or until the noodles are tender.
6. When done, ladle the ramen into bowls and top with cubes of extra-firm tofu and a sprinkle of black sesame seeds. If desired, add chili oil, peanuts, crispy garlic and a squeeze of lime if desired. ENJOY!

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Vegan | Gluten-free | Soy-free

Ward off vampires this season with this incredible Vampire Hunter Soup (Roasted Garlic Soup) that’s 70% garlic. Did you know that European folklore gives garlic the ability to ward off the “evil eye”? Yup! In Central European countries, people have believed for centuries that garlic is a powerful ward against devils, werewolves, and vampires. According to Garden City Harvest, to ward off vampires, garlic could be worn on one’s person, hung in windows, or rubbed on chimneys and keyholes.

I decided that the best way was to eat it, and that’s why I added about 30 cloves of roasted garlic to this soup. Now, don’t freak out! When you roast garlic, the flavor changes as its pungent components break down to caramelize the natural sugars inside. This provides a depth of flavor and mild sweetness while mellowing out the raw garlic spice.

Along with a few other ingredients, this Vampire Hunter Soup (Roasted Garlic Soup) is bound to become your new autumn favorite.

The making of: Vampire Hunter Soup (Roasted Garlic Soup)

This recipe is fairly simple and not hands-on at all. It’s basically a dump-and-bake recipe! To make this incredible Vampire Hunter Soup (Roasted Garlic Soup), first, you’ll need to roast potatoes, pumpkin, and garlic, along with a bit of pumpkin spice and oregano, in the oven for about 50 minutes.

Once the veggies are cooked and have cooled down, add everything to a blender. Make sure to save a few roasted garlic cloves aside for garnishing. Blend it all together with vegetable stock until completely smooth. 

When ready, serve in bowls and garnish with a roasted garlic clove and black lava salt. To give it an extra spooky twist, or rather a bloody twist, mix olive oil and red food coloring together; drizzle on top to complete. ENJOY!

Notes:

• This recipe calls for about 30-40 cloves of garlic. You can do more or less depending on your preference.
• Feel free to play with the amounts of the ingredients. 
• For the bloody oil, make sure to use an oil-based food coloring.

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Vampire Hunter Soup (Roasted Garlic Soup)

Rating: 5.0/5

( 1 voted )

Serves: 2-4 Prep Time: 15 minutes Cooking Time: 50 minutes 50 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 potatoes, cubed
• 2 cups (232 grams) pumpkin, cubed
• 3-4 heads of garlic
• Olive oil
• Salt & pepper to taste
• 1 tbsp dried oregano
• Optional: 1tsp pumpkin spice
• 3-4 cups veggie broth
• Bloody topping: 1 tsp olive oil + a few drops of oil-based red food coloring

Procedure

1. Preheat oven to 400F. 
2. Peel and discard the outer layers of the whole garlic bulb; leaving intact the skins of the individual cloves of garlic. With a knife, cut ¼ inch from the top of the garlic bulbs.
3. To a large baking pan, add potatoes, pumpkin, and garlic bulbs. Drizzle a generous amount of olive oil on top, sprinkle with salt and pepper to taste, and add oregano. Sprinkle just the pumpkin with the pumpkin spice.
4. Cover the baking pan with foil and bake for about 45-50 minutes; or until the potatoes are soft, garlic should be golden brown. When ready, remove from oven and allow to cool down.
5. To a blender, add roasted vegetables and the veggie broth, saving a few pieces of roasted garlic to use as garnish. Blend together until completely smooth. 
6. To make the bloody oil, simply mix the olive oil and red food coloring together.
7. Serve in bowls, top with a roasted garlic clove, black lava salt, and a drizzle of bloody oil. ENJOY!

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Vegan | Gluten-free | Soy-free

As the autumn season approaches, so is the perfect cozy weather to make soups on a weekly basis. Although I have to admit, I love soups in just about any season; even when it’s 90F like today. So to kick off soup season, I’m sharing with you the vegan recipe for Chicken Noodle Soup. 

Chicken Noodle Soup is a classic in all cuisines around the world. This spoon dish preserves the spirit of traditions. Throughout history, it has become one of the most recurrent and common in most cultures. Grandmothers all over swear that this soup cures any cold and they may be right. It’s a staple in many homes; it was certainly in mine. So let’s veganize it!

The making of: Vegan Chicken Noodle Soup

Brothy soups are special for many reasons: for warming up the body, for simplicity, for sadness, for hangovers, for homesickness, you name it! No wonder is a staple across the world!  To prepare this delicious Vegan Chicken Noodle Soup, just follow these simple steps:

To veganize it, I used jackfruit to substitute for chicken, and for the broth, I switched out the chicken broth for veggie broth. Chicken becomes the main ingredient of this soup. Everything else is already vegan. Start by sauteeing the onions and garlic. Then add the rest of the ingredients: carrots, celery, shredded jackfruit, water, veggie bouillon cubes, bay leaves, and seasonings. Bring everything to a boil, lower down to a simmer and allow to cook for about 15 minutes or until the carrots are soft. When the carrots are cooked, add pasta and allow to cook al dente.

Now, you know a VeggieJeva veganized recipe, it’s not a VeggieJeva recipe without adding my own twist. Technically you can leave the recipe as it is, but I personally love when my soups are creamy. That’s why I choose a vegan-based cream for the Vegan Chicken Noodle Soup. I’ll leave the instructions for the homemade cream below. Alternatively, you can use store-bought canned coconut cream. 

Notes:

• Only cook the pasta with the soup if you intend to eat it straight away
• Leftovers: Keep the soup in the refrigerator for 3-4 days, but store the cooked pasta separately. Otherwise, the noodles will soak up the broth and you won’t have soup anymore!
• Alternatively to water and vegetable bouillon cubes, you could use veggie broth.
• Substitute the jackfruit in the recipe, for seitan chicken for added protein.
• To keep this recipe gluten-free use gluten-free pasta.

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Vegan Chicken Noodle Soup

Rating: 5.0/5

( 1 voted )

Serves: 4 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Soup:

• 2 tbsp cup olive oil
• ½  medium-size yellow onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, cubed
• 2 stalks of celery, chopped
• 1 cup green jackfruit, drained, deseeded, and shredded
• 4 cups water
• 1 ½ cube vegetable bouillon cubes (2 tbsp if using paste)
• 1 bay leaf
• Salt and pepper, taste
• ½ tbsp dried parsley
• ½ tbsp dried oregano
• 4 ounces of pasta of choice

Cashew Cream: 

• ½ cup raw cashews
• ½ cup water
• 2 tbsp nutritional yeast
• ½ tbsp garlic powder
• ½ tbsp onion powder
• 1 tsp salt
• ½ tsp pepper

Procedure

1. Add olive oil to a medium-size pot over medium-high heat. Add chopped onions and mince garlic. Sauté until softened.
2. Add sliced carrots, celery, shredded jackfruit, water, veggie bouillon cubes, bay leaf, salt pepper, parsley, and oregano. Bring to a boil and then lower to simmer. Cover and allow to cook for 15 minuter or until the carrots are soft.
3. While the soup is cooking, prepare the cream. Add all of the cashew cream ingredients to a high-speed blender, and blend until completely soft. 
4. When the carrots are ready, remove the bay leaf and add pasta and simmer uncovered for around 5-7 minutes until they’re al dente.
5. Then add the cashew cream and stir it in; adjust seasonings if needed.
6. Serve topped with a side of toasty bread and ENJOY.

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Vegan | Gluten-free | Soy-free

You already know I’m all about childhood chain restaurant classics. It’s Outback Steakhouse time! 

Growing up, visiting Outback Steakhouse was a once-a-week thing in my household, at least for a while. It was literally part of our routine. Every Friday we would drive up to my uncle’s beach apartment in Isla Verde and stay there for the weekend. On Sundays, we would go to the airport to watch airplanes depart and then head to Outback for dinner before heading home. My go-to order was the Blooming Onion as an appetizer, the Walkabout Soup & Caesar Salad as mains, and the Chocolate Thunder Down Under for dessert. Not to mention the insane amount of bread while waiting for everything else. 

Through the years, that slowly fell out of our routine; I actually think the restaurant closed for some time. And while you can get similar dishes in many other chain restaurants, one of them seemed pretty unique. Nothing else quite hit like their Walkabout Soup (Cream of Onions) and when they came back into business, they’d discontinued it (the audacity)!

And well, eventually I became vegan so I wouldn’t have been able to enjoy it anyways. But that doesn’t mean I didn’t miss it. 

The making of: Vegan Cream of Onions (Walkabout Soup)

For years I tried to look for a similar recipe for the Walkabout Soup and to remake my own with no luck. Until I started working on the latest version of my Vegan Broccoli Cheese Soup. When I worked on its base, I realized how insanely similar it smelled and tasted to the Vegan Cream of Onions (Walkabout Soup). It took me waaaaaay back and I instantly knew what to do!

The Walkabout Soup is not only quick & easy to make but also incredibly inexpensive. To make this recipe you’ll need to basically make a large roux with vegan butter and lots of sweet yellow onions & garlic. Afterward, add the vegetable broth, lemon juice, cashew cream (find instructions in notes), and heaps of nutritional yeast. That’s literally it!

To top it off, you can go for some croutons and shredded vegan cheddar cheese. As a side, you can set some Russian Black Bread, Whole Wheat Bread, Sourdough Bread, or even a French Baguette for dipping.

Notes:

• To make this recipe gluten-free, substitute all-purpose flour for chickpea flour.
• Make cashew cream by blending ¼ cup of cashews and ¼ cup of water (equal parts). Blend until completely smooth, not grainy!
• Storage: Store in the fridge for 4 to 5 days, and freezes 100% perfectly for about 3 months).

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Vegan Cream of Onions (Walkabout Soup)

Rating: 4.0/5

( 5 voted )

Serves: 4 Prep Time: 15 minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 tbsp vegan butter (½ stick)
• 2 medium yellow onions, sliced
• 2-3 cloves garlic minced
• 2 tbsp all-purpose flour (for gluten-free use chickpea flour)
• 2 cups vegetable stock
• 1-2 bay leaves
• Salt & black pepper, taste
• ½ tbsp onion powder
• ½ tbsp garlic powder
• 1 tbsp lemon juice
• ½  cup cashew cream (approximately), check notes for instructions
• ¼  cup nutritional yeast

Procedure

1. Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute.
2. Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color.
3. Pour in the veggie stock and bay leaf. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes or until the onions are cooked through.
4. Remove bay leaf. Then stir in cashew cream and nutritional yeast, and simmer for another minute. Taste and adjust seasoning if needed.
5. Top with vegan cheddar cheese, and serve alongside bread if desired.

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Vegan | Gluten-free | Soy-free

Here it is! An updated version of my famous “Vegan Broccoli Cheese Soup”, let’s call it Vegan Broccoli Cheese Soup 2.0, shall we? More on that later…

There are flavors that you never get tired of, and most of those flavors take us back to our childhood. This broccoli soup is that flavor for me; I never get tired of it and it takes me back to simpler times.

In Puerto Rico, broccoli soup is known mainly for being part of the menu of chain restaurants such as Chili’s, Subway, and Ponderosa. I know that may not be the case for every single one of their locations, but a great United States comparison is the broccoli soup from Panera. They get extra points for putting that soup in a bowl of bread.

However, we’re keeping it simple today. This Vegan Broccoli Cheese Soup can be prepared in less than 30 minutes. What do you think, would you make it?

The making of: Vegan Broccoli Cheese Soup 2.0

I know what you’re thinking, yes there’s already another “Vegan Broccoli Cheese Soup” on VeggieJeva. However, I’ve come to the realization that that recipe is not necessarily the most authentic. There’s something about the flavor or the process that doesn’t yield the result that I want, which is “chain restaurant” vibes. 

This brand new version is rich and delicious in flavor, made with ingredients that you probably already have. I love knowing that I can make a recipe from scratch using classic and fresh ingredients. Certainly, a better version with minimal processed ingredients.

So how do we make this super thick & creamy soup with an abundance of broccoli? First, you sautee onions and garlic with vegan butter. Then you proceed to add all-purpose flour to create a roux; this is where most of the consistency comes in. Afterward, add veggie broth, lemon juice, broccoli, and grated carrots. Finally, add cashew cream (find instructions in notes), turmeric, and heaps of nutritional yeast.

Once the Vegan Broccoli Cheese Soup is done, serve immediately with bread on the side for dipping! The result will be a perfectly creamy soup, great for any time of the year and any celebration… or you know a solo Tuesday night. Whichever it is for you!

Try it and let me know what you think, I’m are sure it’ll become a staple for you.

Notes:

• To make this recipe gluten-free, substitute all-purpose flour for chickpea flour.
• To elevate this recipe, do 1 ½ cups of veggie stock and ½ of a pilsner beer, instead of the 2 cups of veggie stock.
• Make cashew cream by blending ¼ cup of cashews and ¼ cup of water (equal parts). Blend until completely smooth, not grainy!
• Storage: Store in the fridge for 4 to 5 days, and freezes 100% perfectly for about 3 months).

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Vegan Broccoli Cheese Soup

Rating: 3.2/5

( 6 voted )

Serves: 2-4 Prep Time: 10 Minutes Cooking Time: 15 minutes 15 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 tbsp vegan butter or ½ stick
• ½ medium-sized yellow onion, chopped
• 2-3 cloves garlic, minced
• 2 tbsp all-purpose flour (for gluten-free use chickpea flour)
• 2 cups vegetable stock or 1 veggie bouillon cube diluted in 2 cups of water
• 1 tbsp lemon juice
• Salt & black pepper, to taste
• ¼ tsp paprika
• Optional seasonings: rosemary and parsley
• 3 cups broccoli florets or 1 large head, cut into small pieces
• 1 large carrot, grated
• ½  cup cashew cream (approximately), check notes for instructions
• ½  tsp turmeric
• ¼  cup nutritional yeast

Procedure

1. Melt the vegan butter in a large saucepan over medium-high heat. Add chopped onion and cook 3-4 minutes or until softened and light gold. Then add the garlic and saute for another minute.
2. Add flour to form a roux and whisk until the flour begins to form a thick and creamy consistency. 
3. Pour in the veggie stock, lemon juice, broccoli, carrots, and seasonings. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.
4. Stir in cashew cream, turmeric, and nutritional yeast. Simmer for another minute. Taste and adjust seasoning if needed.
5. Serve with toasted crusty bread or in a bread bowl if desired.

Did You Make This Recipe?

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Other VeggieJeva Soup Recipes:

• Vegan Cheesy Squash and Beer Soup
• Vegan Asopao
• Roasted Tomato Soup
• Vegan French Onion Soup

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below!

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Vegan | Gluten-free | Soy-free

What better way to take advantage of the approaching cool months, than to create special moments with our loved ones, preparing a delicious meal. Although summer is not over yet, that doesn’t mean you can’t enjoy a delicious creamy soup. 

It’s only a matter of time until our kitchens and our ingredients are permeated with the shades of autumn and invite us to prepare delicious recipes with them. Among all the shades of color this upcoming season brings, orange stands out the most. Probably because many of the produce available this season are related to pumpkin! 

That’s why I’m kicking September with a Vegan Cheesy Squash and Beer Soup.

The recipe- Vegan Cheesy Squash and Beer Soup: 

Traditionally a Cheesy Beer Soup is done with pumpkin and cheese. However, I decided to create my own version with butternut squash and completely vegan; if you don’t have butternut squash, go ahead and make it with pumpkin. I always like to add coconut milk because it gives it a unique creaminess and flavor, but you can customize it with the ingredients you like the most.

The star of this recipe is truly BEER! I’ve always loved experimenting with beer in the kitchen. I just keep getting impressed with how the flavor lingers in dishes like stews, rice and soups, even after it’s been cooked down. For this recipe, make sure to pair it with an ale like pumpkin ale, or a lager like a pale lager. 

This Vegan Cheesy Squash and Beer Soup is ideal as a light lunch or dinner and can be served with any side dish. It can be prepared in less than 45 minutes with ingredients that you can find in any supermarket. However, if you want to take this recipe to a whole other level, make sure to add a few drops of black truffle oil to enhance the earthy flavors and aroma.

Intrigued yet? Let’s get to it!

Essential tips for this recipe:

• Roast the butternut squash in the oven instead of boiling, to notably reduce its water content and get a truly concentrated flavor and sweetness.
• Aromatic herbs like rosemary, thyme, & tarragon added to the butternut squash before roasting, will give a fresh touch to the final result.
• For the beer, go for an ale or a lager.
• If you desire to serve the soup using butternut squash as a bowl, cut the bottom of squash away from the neck of it and clean the insides. Use the remaining butternut squash pieces in this recipe or freeze them for another recipe. Drizzle avocado oil and sprinkle some salt. Bake along with the rest of the ingredients.  

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Vegan Cheesy Squash and Beer Soup

Rating: 5.0/5

( 1 voted )

Serves: 2-3 Prep Time: 20 minutes Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (2-lb.) butternut squash, cubed
• ½ yellow onion, sliced
• ¾  cup carrots, chopped
• 2-4 garlic cloves
• ¼ cup cashews
• Fresh rosemary sprig
• Avocado oil
• 12oz ale beer
• 1 tbsp nutritional yeast
• 1 tbsp Dijon mustard
• Salt & black pepper, to taste
• dash cayenne pepper
• ¾ cup vegetable broth (plus more if needed)
• ¼ cups coconut milk cream
• Optional: ½ tsp truffle oil

Procedure

1. Preheat the oven to 425°F. Prepare a baking pan with parchment paper. 
2. To a pan add the cubed butternut squash, onion, carrots, garlic cloves, rosemary sprig, and cashews. Drizzle avocado oil on top and sprinkle salt & pepper. Bake at 425°F for 25 minutes or until the squash is tender. 
3. When done, remove from oven and allow to cool down. 
4. To a small saucepan, add beer, bring to a boil and reduce to a simmer. Cook for about 8 minutes to cook down the alcohol. Set aside to cool down.
5. Blender: Add all ingredients, including beer and remaining ingredients to a blender. Blend until completely smooth.
6. Immersive Blender: Add all ingredients and remaining ingredients to the beer. Puree with the immersive blender until completely smooth. 
7. Taste and adjust seasoning if needed. Serve as desired, and ENJOY!

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Vegan | Gluten-free | Soy-free

Today I’m going to show you how to prepare a delicious homemade Vegan Asopao, ideal for cold/rainy days or for when you just want to pamper yourself a bit. I like to think of asopao as one of those classic recipes that our bodies just ask us for; you know the ones that I’m talking about: homemade mashed potatoes, mac & cheese, mofongo, pizza… Classic comfort food; at least those are the ones for me!

Lately it’s been super rainy and extra chilly where I live, which to me it’s the perfect soup/stew weather. Ideal to lift anyone’s spirits, this simple #VeganizedPuertoRican recipe is bound to take care of such days. 

What is Asopao?

You guessed it! Asopao is a traditional Puerto Rican soup/stew that can also be found in the Dominican Republic, Haiti, Cuba and the rest of the Caribbean. Traditionally, it’s a rice-based stew that can be complemented with beef, pork, chicken or seafood. But it can also be made entirely of vegetables, as 98% of the recipe usually consists of veggies. 

Asopao has been a traditional dish for centuries and today many people have their own tasty versions. But I promise you, those recipes are nothing compared to the one that I’m sharing with you today. 

How to Make Asopao

Just like any stew, asopao is a one-dish-meal, where ingredients vary from family to family and, most importantly, budget. This recipe can be as simple or as complicated as you want it to be; but one thing’s for sure, it will always be tasty and hearty. 

For this recipe I wanted to make a mashup of asopao de gandules and asopao de pollo. I chose the main ingredients to be rice, gandules (pigeon peas) and jackfruit as a substitute for chicken. Hence: Vegan Asopao de Jackfruit. 

After that, you can either follow the recipe exactly as stated below, or go off rails and add whichever veggies you want. The most important thing is that the rice is the last ingredient that you’ll add. 

As for the consistency, this also varies depending on preference; some prefer it more soupy/brothy, others prefer it thicker, closer to the consistency of risotto. For me, the perfect consistency is somewhere between those two. With practice, you’ll be able to nail your perfect consistency in no time. 

For serving, as this is a one-dish-meal, some sides may include: avocado, tostones and/or garlic bread.

Notes: 

• This recipe can be an all-in-one pot recipe, where you dump everything (except for the rice) in the pot and when the veggies are done, add the rice and cook for 15 more minutes. 
• Do I have to use medium-grain rice? Nope, any rice will work but take into consideration their cooking time as this is the last ingredient you’ll add. Medium rice is just the standard here. 
• What is sofrito and where can I get it? Sofrito is a Puerto Rican condiment that’s usually homemade. However, many store-bought versions exist and live up to the homemade versions. But if you don’t have access to the store-bought version, you can make your own very easily using this sofrito recipe.
• Variation: Do you have leftover rice? Awesome! You can prepare all veggies according to the instructions below, reheat the rice and then serve the stew over the rice.

Pin Print

Rating: 5.0/5

( 1 voted )

Serves: 4 Prep Time: 15 minutes Cooking Time: 40 minutes 40 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups gandules (pigeon peas)
• 2-3 potatoes, chopped
• 1 carrot, peeled & chopped
• 1 (15oz) can of jackfruit, de-seeded
• 3 shallots, sliced (sub for ½ yellow onion)
• 5 green onions, chopped
• 3-5 cloves of garlic
• ¼ cup achiote oil or olive oil
• 4 tbsp sofrito
• 1 cup bell peppers, chopped or sliced
• ¾ cup plum tomato, diced
• Optional: ½ cup corn
• 1 ½ cups uncooked medium-grain rice
• 2-4 cups veggie broth or water
• Seasonings to taste: salt, pepper, onion powder, garlic powder, smoked paprika, & cumin.
• Optional herbs: recao (culantro), oregano, oregano brujo, rosemary & thyme.

Procedure

1. Soften rice by placing it in a medium-sized bowl with water. 
2. To a pot add pigeon peas, potatoes & carrot, boil in water for approximately 15-20 minutes. 
3. In the meantime, in a bigger pot, add oil, garlic, shallots, green onions, bell peppers, jackfruit, and sofrito. Season slightly with all of the seasonings mentioned above. Saute in medium-low heat for 10-15 minutes.
4. When done, reserve approximately 2 cups of the cooking water, then strain. Proceed to add the pigeon peas, potatoes & carrot to the jackfruit pot, along with the reserved water. 
5. Add tomatoes and corn. Drain and rinse rice, then add to the pot along and mix until well incorporated. 
6. Add approximately 2 cups of vegetable broth, or until the rice mixture is covered with liquid. 
7. Cover, reduce heat and simmer for 15-20 minutes until the rice is tender. If the mixture becomes dry, feel free to add more vegetable stock to your liking.
8. When done, serve in a bowl alongside some bread, tostones, and/or avocado. ENJOY! 

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Disclosure: This post may contain affiliate links, which means that I may make a small commission if you decide to purchase something through one of my links. It’s important to mention that I will never recommend anything that I don’t use myself or strongly believe in. Don’t worry, you get the same price! This will help pay for web hosting, email delivery, domain registration, and other various fees that help keep VeggieJeva operational. I appreciate your support!

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Vegan | Gluten-free | Soy-free 

It’s been extremely rainy & cold for the pasts 2 weeks! Yesterday, I spent the entire day in a turtle neck & long pants, while working from home; that just never happens because we always get 80F weather. That’s why today I’m sharing with you a hearty and comforting soup/chowder to make it through the grey days. 

Plus this is the perfect time to share this recipe since it’s a staple of our Holidays, and as I’ve said before, the Holidays have already begun here. 

Spice up this Holiday Season, with the definition of Puerto Rican comfort food: Sancocho. Vegan Sancocho of course! Another recipe for the #VeganizedPuertoRican collection. 

The Origin

Sancocho is a traditional soup/chowder/stew in Latin American cuisine. You can find variations of it in many countries like Honduras, Ecuador, Colombia, Cuba, Panama, the Dominican Republic, and Venezuela, and of course, Puerto Rico. 

This recipe has been made by my grandmother usually on very cold days, or days when one of us is a little bit under the weather. But I remember it the most, for it being a staple during our holiday festivities. This is the meal that people have after midnight after a long night of partying; i.e. right after midnight on new years, as a “pick-me-up” to continue partying. 

“Okay, but what is it?” Sancocho usually consists of large pieces of meat, tubers, and vegetables, cooked together in beef broth; but being this a vegan blog, you know that that’s not how we roll here It is characterized by being an all-year-round type of meal; hot or cold, nobody says no to a good bowl of sancocho.

The Idea

Truth be told, I obviously didn’t come up with the concept. This recipe has been around for probably 200+ years, and like I said there are many variations across Latin America; there are even some Vegan Sancocho recipes out there. 

However, today I’m sharing the version that my grandmother has been making since I stopped eating meat. You’ll notice that this version is thicker in consistency than the usual sancocho, and it’s because we prefer it that way. We add grated green bananas to the broth, and the result is an irresistible hearty chowder, filled with nothing but good-for-you ingredients. 

“Okay but, sancocho with no meat? Pfft.” Yes, deal with it. With root veggies like taro, yam, sweet potato, apio (arracacha), and very good seasonings, you won’t even notice that the meat isn’t there. By adding chickpeas to the mix you can get the protein, and everything else is healthy carbohydrates. If you want an ingredient to add that replicates the meaty texture, you can add mushrooms (better if dehydrated) or green jackfruit.

Notes:

• Sancocho variations: If you research sancocho, one of the things that varies a lot is how it looks; usually the color and the thickness. This is due to the type of root vegetables used. Our sancocho orange because we use a lot of orange veggies (carrot, pumpkin & sweet potato) and it’s thick because we add grated green bananas to the mix. 
• On another variation note, feel free to swap in or out any veggies. They’re completely interchangeable; as long as you keep veggie roots as the main ingredients (after all, that’s what makes sancocho what it is).
• For the plantain balls, just simply grate the plantains, let rest in salted water for about 20 minutes, then strain and form into balls. 

Recipe: Vegan Sancocho

Serves: 2-4 Time: 1.5 hours

Ingredients:

• 2 tablespoons of olive oil
• 1 tablespoon of sofrito
• 2 tbsp tomato sauce
• 2 large onions, cut julienne style
• 3-5 cloves of garlic, minced
• 4 recao leaves, finely chopped
• 3 tbsp fresh oregano
• 1 tbsp garlic powder
• 1 tbsp onion powder
• ½ tbsp paprika
• Salt & pepper, to taste
• 4 cups veggie stock (or water)
• 5 green bananas, grated
• 1 lilac taro (malanga), peeled & cut into cubes
• 1 sweet potato, peeled & cut into cubes
• 1 apio root (arracacha), peeled & cut into cubes
• 1 yam, peeled & cut into cubes
• 2 potatoes, peeled & cut into cubes
• ½ pumpkin, peeled & cut into cubes
• 3 carrots, peeled & sliced
• Optional: 1 ear of corn, cut into rounds
• Optional: 1 cup chickpeas
• Optional: green plantains, grated & shaped into balls

Procedure:

1. To a large boiling pot, add the olive oil and sauté the garlic, onions, chickpeas, sofrito, tomato sauce, oregano and recao, over medium heat. Cook and stir for a few seconds.
2. Add 2 cups of the veggie stock and bring to a boil. Allow chickpeas to soften for about 5 minutes. 
3. When the chickpeas are cooked through, add the taro, sweet potato, apio, yam, potatoes, pumpkin, carrots, corn and plantain balls. Cover vegetables with the remainder of the veggie stock, and season with garlic powder, onion powder, paprika, salt & pepper (to taste).
4. Bring to a boil again, and then reduce heat to medium and simmer for 30 minutes or until all the vegetables and roots are cooked through. Pro tip: Check and stir continuously, add more liquid if needed.
5. Then, add the grated green bananas, to thicken up the remaining liquid. Season again if desired. Cook for an extra 15-20 minutes.
6. When everything is cooked through, serve over rice, top with some avocado slices, and have some tostones on the side (extra bonus if they’re tostones de pana). ENJOY!

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

If you have Pinterest, you can find me here and Pin the following picture, if you like!

All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this blog post, please link back to this post. Thank you for supporting VeggieJeva!

Disclosure: This post may contain affiliate links, which means that I may make a small commission if you decide to purchase something through one of my links. It’s important to mention that I will never recommend anything that I don’t use myself or strongly believe in. Don’t worry, you get the same price! This will help pay for web hosting, email delivery, domain registration, and other various fees that help keep VeggieJeva operational. I appreciate your support!

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Vegan | Gluten-free | Soy-free

Recently I visited Iceland, and while road tripping around the Golden Circle, I stopped by the greenhouse Friðheimar that’s dedicated solely to growing tomatoes. This place also doubles as a restaurant that serves every dish made with their fresh tomatoes, including their very famous Tomato Soup, which I loved so much that I made it my mission to recreate it. 

My version of Friðheimar soup is a Roasted Tomato Soup is all about fresh Campari tomatoes, sweet yellow onions, garlic, rosemary, oregano & thyme. These are oven-roasted until sweet and caramelized, then blended together with veggie stock that I made from the new Knorr Selects Veggie Stock cubes. They’re made with natural broths, herbs, spices and vegetables that give it that delicious touch and unique flavor of Knorr; no artificial flavors, colors, preservatives, or added MSG. 

Version en Español: 

Deliciosa Sopa de Tomates Rostizados con tomates frescos, cebollas, ajo, aceite de oliva y hierbas, hecha en casa.  

Vegan | Gluten-free | Soy-free

Recientemente visité Islandia, y mientras estaba de roadtrip por el Círculo Dorado, me detuve en el invernadero Friðheimar que está dedicado exclusivamente al cultivo de tomates. Este lugar también funciona como un restaurante que sirve todos los platos hechos con sus tomates frescos, incluyendo su muy famosa Sopa de Tomate; me gustó tanto que hice mi misión recrearla. 

Mi versión de la sopa Friðheimar es una sopa de tomate rostizado que consiste en tomates frescos campari, cebollas amarillas dulces, ajo, romero, orégano y tomillo. Estos son asados al horno hasta que estén dulces y caramelizados, luego se mezclan con el caldo de verduras que preparé con los nuevos cubitos de caldo de verduras Knorr Selects. Están hechos con caldos naturales, hierbas, especias y vegetales que le dan ese delicioso toque y sabor único de Knorr; sin sabores, colores, conservantes artificiales, o GMS agregado. 

Pin Print

Roasted Tomato Soup

Rating: 4.0/5

( 3 voted )

Serves: 4-6 Prep Time: 15 minutes Cooking Time: 45 minutes 45 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 lbs Campari tomatoes
• 2 whole bulbs of garlic, tops chopped off
• 1 large yellow onion, sliced
• 1 tbsp balsamic vinegar
• 2 tbsp olive oil
• Fresh herbs: oregano, culantro, rosemary & thyme
• Salt & ground black pepper
• 2-3 cups vegetable stock, made with 1 veggie stock cube from Knorr Selects

Procedure

• Preheat oven to 400 degrees. In a large roasting pan, add the tomatoes, garlic bulbs, and onion. Drizzle the balsamic vinegar and olive oil. Sprinkle over the fresh herbs and season with salt & ground black pepper.
• Place in the oven and roast for 30 minutes or until tomatoes are slightly caramelized on the outside and the garlic is soft and mushy.
• With immersion blender: When done, remove from the oven; squeeze the cloves from the roasted garlic bulbs and remove the vines from the tomatoes if needed.
• Place the ingredients into a large saucepan and add the veggie stock. Simmer for 5 minutes, then use a hand blender or a food processor to blend the soup until completely smooth.
• Top with cashew cream & fresh herbs, and ENJOY!

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All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this recipe, please link back to this post for the recipe. Thank you for supporting VeggieJeva!

Disclosure: This post was created in collaboration with Knorr Puerto Rico, but all words and photos are my own.

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Vegan | Gluten-free | Soy-free

Today we’re whipping up my first creamy soup of the season. Broccoli Cheese Soup has got to be hands down one of my favorite soups, since forever and I haven’t had it until I ventured into veganizing it a couple of days ago. This vegan version guarantees the classic rich and creamy soup, with none of the heavy cream or cheese. Filled with fiber, iron, potassium, and healthy fats.

I love serving this soup with some homemade croutons, nutritional yeast, tomatoes & broccoli on top. Also try drizzling olive oil, sprinkling vegan shredded cheese, and chopped green onions.

Notes:

• Feel free to add any other veggies to the soup, like cherry tomatoes, celery & potatoes.
• This soup is meal prep and freezer friendly! Store it in a sealed container in your fridge for up to 4 days and can freeze for up to 6 months.

Pin Print

Vegan Broccoli Cheese Soup

Rating: 5.0/5

( 1 voted )

Serves: 4 Prep Time: 15 minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 tablespoons vegan butter
• 1 small onion, diced
• 1-2 cloves garlic minced
• 4 cups broccoli florets
• 1 ½  cups shredded carrots
• 2 cups vegetable stock
• 1 cup raw cashews, softened
• 1 cup plant-based milk of choice (unsweetened)
• ½  cup nutritional yeast
• Salt, pepper, smoked paprika, onion powder, and garlic powder, as desired
• Toppings: broccoli, cherry tomatoes, green onions, vegan shredded cheese, croutons, etc.

Procedure

1. In a medium-sized pot over medium heat, heat vegan butter. Add onion and sauté until translucent, stirring often. Add garlic and cook, stirring constantly, until fragrant.
2. Add stock, broccoli, and carrots, then cover with a lid. Simmer until broccoli is tender, about 10-15 minutes.
3. Meanwhile, in a high-speed blender, combine cashews, plant-based milk, and salt, pepper, smoked paprika, onion powder and garlic powder, as desired. Blend at high speed until smooth.
4. Pour cashew cream into broccoli mixture and stir until smooth. Adjust seasonings as desired.
5. Spoon into serving bowls, top with your favorite toppings, and ENJOY!

Did You Make This Recipe?

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Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

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All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this recipe, please link back to this post for the recipe. Thank you for supporting VeggieJeva!

Disclosure: This page may contain affiliate links that earn me a small commission, at no additional cost to you. This helps keep the recipes coming! 

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