Tag Archives: dinner

Indian Spiced Vegetable Soup Recipe (vegan)

Indian Vegan Vegetable SoupSoup season is here, bring on the veggie soup! Making a big pot of soup over the weekend is a great way to use up produce odds and ends. Plus, it sets you up for a week of easy dinners and healthy lunches.

Warming, fragrant spices are key to this flavorful Indian-inspired recipe. Garam masala, turmeric and cumin combine deliciously with butternut squash, cauliflower and fire roasted tomatoes to make a hearty vegetable soup.

Indian Spiced Vegetable Soup Recipe (vegan, vegetarian)
2 tablespoons olive oil
1 medium onion, chopped (1 cup)
1 medium red bell pepper, chopped
1 medium jalapeno pepper, seeded and finely chopped
2 cloves garlic, finely chopped
4 cups water
3 cups butternut squash chunks (1-inch peeled pieces)
1 can (14.5 ounces) diced fire roasted tomatoes
1 1/2 teaspoons kosher or fine sea salt
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
Dash cayenne pepper
3 cups small cauliflower florets
1 tablespoon tamari (soy sauce)
Fresh cilantro leaves

In a large (4-quart) pot, heat oil over medium heat. Add onion and red bell pepper; cook 5 minutes to soften, stirring occasionally. Add jalapeno and garlic; cook and stir 1 minute until fragrant.

Add water, butternut squash, tomatoes, salt, garam masala, cumin, turmeric and cayenne. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Add cauliflower; simmer, covered, about 10 minutes more or until vegetables are tender.

Stir in tamari. Taste and adjust seasoning, if needed. Serve with fresh cilantro.

Makes about 9 cups soupIndian Spiced Vegetable SoupMore vegan vegetable soup recipes:
Vegan Pumpkin Soup
Easy Vegan Lentil Soup
Vegan Winter Vegetable Soup
Slow-Cooker Vegetable Soup
Brothy Mushroom Soup with Greens from Eating Clean Recipes
Hearty Fresh Vegetable Soup from Eating Clean Recipes

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Roasted Beet and Lentil BIG Salad Recipe

Lentil Beet SaladMy love of big salads continues! This meal-sized salad is full of good things like greens, roasted golden beets, olives and sunflower seeds. Plus, it’s topped with a simple lentil and herb salad. That’s right, salad on salad. This is BIG.

Roasted Beet and Lentil BIG Salad Recipe
3 cups fresh baby greens (I used a mix of arugula and spinach)
1/2 cup coarsely chopped roasted golden beets
2 tablespoons roasted, shelled sunflower seeds
3 Castelvetrano green olives
1/4 cup cooked French green lentils
1 tablespoon coarsely chopped fresh Italian flat-leaf parsley
2 teaspoons extra virgin olive oil
1 teaspoon sherry vinegar
Fine sea salt and freshly ground black pepper

In a serving container arrange greens, beets, sunflower seeds and olives. In a small bowl combine lentils, parsley, olive oil and vinegar; stir. Spoon lentil mixture over salad; toss before serving. Season to taste with salt and black pepper.

Makes 1 BIG salad

Tips:
-This salad is lightly dressed. If you prefer more dressing, drizzle with additional olive oil and sherry vinegar.
-Not sure how to roast beets? Check out a how-to from the kitchn.

How to Cook French Green Lentils
1/2 cup French green lentils, rinsed and drained
3 cups water
1/2 teaspoon fine sea salt

In a medium saucepan, combine lentils and water. Bring to boiling over medium-high heat. Reduce heat and simmer, uncovered, for 20 to 30 minutes or until lentils are almost tender. Add salt; cook about 5 minutes more or until lentils are just tender. (Be careful not to overcook so that lentils keep their shape.) Drain lentils. Makes about 2 cups
Vegetarian Lentil SaladMore meal-sized salads:
Avocado-Peach Vegetarian Chopped Salad
Tofu BIG Salad
Beet and Apple Salad
Chopped Salad with Avocado, Arugula and Hearts of Palm
French Green Lentil Salad from Eating Clean Recipes
French Lentil and Bitter Greens Salad from The Simple Veganista
French Green Lentil with Tarragon Pesto Salad from Cali Zona

Vegan Mushroom Lettuce Wraps Recipe

Vegan Mushroom Lettuce WrapsVegetarian lettuce wraps are incredibly versatile. Really, you can stuff them with any number of delicious things like tofu, hummus or quinoa. The key is to pile on fresh toppings to add flavor and texture.

For this lettuce wrap recipe, I made a simple filling of sautéed mushrooms and sweet pepper seasoned with chile paste, tamari and cilantro. To finish the dish, I spooned the warm mushroom filling into romaine leaves and topped with cashews, green onion and a squeeze of lime. Feel free to switch up the toppings– avocado, cucumber or toasted sesame seeds would pair well with the mushroom filling.

Vegan Mushroom Lettuce Wraps Recipe
Mushroom Filling:
1 tablespoon olive oil
1 medium red bell pepper, cut into bite-size pieces
1 package (8- to 10-ounces) crimini mushrooms, halved and thickly sliced
1 tablespoon sambal oelek chile paste
1 tablespoon tamari (gluten free soy sauce)
2 tablespoons chopped fresh cilantro leaves
Lettuce Wraps and Toppings:
Lettuce leaves (I used romaine hearts)
Roasted cashews (I used unsalted, raw cashews that I roasted)
Sliced green onion tops
Lime wedges

In a large (10-inch) nonstick skillet, heat oil over medium heat. Add red pepper and mushrooms; cook 8 to 10 minutes until vegetables are tender and beginning to brown and any liquid has evaporated, stirring frequently. Remove from heat; stir in sambal and tamari. Stir in cilantro.

To make lettuce wraps, fill lettuce leaves with warm mushroom mixture. Top with cashews and sliced green onion. Serve with lime wedges.

Makes 4 appetizer servings (about 2 cups mushroom filling)

Tip: For a paleo friendly recipe, use a soy-free tamari alternative such as coconut aminos.

Vegetarian Lettuce WrapsMore vegetarian wrap recipes:
Vegan Mushroom Tacos
Shiitake Mushroom Lettuce Wraps from Food and Style
Mango Tempeh Lettuce Wraps by Oh My Veggies

Easy Vegan and Vegetarian Soup Recipes

No matter the season, it’s always a good time for soup. Making homemade soup has benefits like clearing out the fridge (I’m looking at you, produce drawer!). Plus the big batch nature of soup recipes means healthy leftovers for a totable lunch or easy dinner.

I’ve developed many vegan and vegetarian soup recipes over the years, so I’m posting a collection with some of my favorites. The soup recipes are from this site–Kingfield Kitchen–plus recipes from my original food blog–Eating Clean Recipes. I hope you enjoy them.Vegetarian Lentil SoupEasy Vegan Lentil Soup– French green lentils with sweet potatoes, fire-roasted tomatoes and smoked paprika

Winter Vegetable SoupVegan Winter Vegetable Soup– hearty root vegetable and mushroom soup seasoned with garam masala, cumin and turmeric

Vegan Pumpkin SoupVegan Fresh Pumpkin Soup– velvety pumpkin soup with the flavors of apple, ras el Hanout Moroccan seasoning and coconut milk

Vegetarian Mushroom SoupVegetarian Mushroom Soup with Greens– brothy mushroom soup with sweet potatoes and greens (from Eating Clean Recipes)

Vegan Roasted Carrot Soup Vegetarian Roasted Carrot Soup-sweet and flavorful roasted carrot soup with coconut milk (from Eating Clean Recipes)

Healthy Vegetable SoupHearty Fresh Vegetable Soup– homemade vegetable stock and tons of fresh veggies make this the ultimate vegetable soup (from Eating Clean Recipes)

Vegetarian Yellow Split Pea SoupVegetarian Yellow Split Pea Soup– yellow split pea soup with sweet pepper, tomato and spinach (from Eating Clean Recipes)

Vegetarian Lentil Soup with GreensVegetarian Lentil Soup with Rainbow Chard-simple lentil soup with rainbow chard, mushrooms and tomato (from Eating Clean Recipes)

Red Lentil Soup with KaleRed Lentil Soup with Sweet Potatoes and Kale
– spiced red lentils simmered with kale and sweet potatoes (from Eating Clean Recipes)

Red Pepper and Yellow Split Pea SoupVegetarian Red Pepper and Yellow Split Pea Soup– yellow split pea soup blended with red sweet pepper and coconut milk (from Eating Clean Recipes)

Go on, make soup!
-Jen