Love the flavor of French onion soup but wish it came with noodles and a little spice? That’s this ramen. It starts with onions cooked down until golden and jammy, then folded into an aromatic, spice-kissed broth that smells like a cross between your favorite noodle shop and a cozy kitchen in winter. Each layer builds on the last: a slow burn of caramelization, a quick bloom of warm spices, and a depth that feels way bigger than the sum of its parts.

This French onion ramen is where two comfort foods meet halfway—the sweetness of long-cooked onions and the umami of ramen broth, grounded in a fully vegan build. It’s a cozy project for when you’ve got time to linger at the stove, and the kind of bowl that makes you forget you ever had to choose between the two. This recipe is inspired by Bon Appétit’s beef-heavy version.

Why This French Onion Ramen Recipe Works

French onion soup and ramen share the same logic: build depth slowly, then layer it fast. This recipe borrows from both. The caramelized onions create a base with sweetness and smoke that no amount of miso or soy can replicate. Once that’s in place, everything else: the aromatics, the soy, the noodles—builds on top of it.

• Warm Spice, Soft Noodles: Star anise, cinnamon, and clove sit quietly under the surface, giving the broth that quiet umami warmth while the ramen noodles soak it all up. It’s texture and aroma working in tandem.
• The Slow Transformation of the Onions: They start sharp and solid, then collapse into a deep brown, soft sweetness. Watching that shift—the smell, the sound, the color—is the whole reason this recipe works.
• Seitan Brings the Weight: Sliced thin and seared hard, it anchors the bowl with hearty texture and a good dose of protein. Make your own or buy it ready to go; either way, it holds its own in a broth this rich.
• Comfort in a Bowl: Cozy, savory, a little spiced—it’s built for cooler days and slower evenings. A cozy vegan noodle soup that smells like it’s been simmering for hours.

What You’ll Need

At first glance, this French onion ramen looks elaborate. But look under the hood, and you’ll see it’s built with aromatic and cozy ingredients working in sync—some build umami, others add contrast or depth. Sweet onions, a spiced decadent broth, seared seitan for heartiness, and ramen noodles for some chew. Every component alone is good on its own, but together they turn a familiar comfort into something layered and new in this plant-based ramen.

• Caramelized Onions: The soul of the dish. Five pounds cook down to a fraction of their size, trading sharpness for sweetness and deep brown color. They give the broth its body and a savory-sweet flavor that only time can coax out.
• Seitan: Thinly sliced and seared until crisp at the edges, seitan acts like a sponge for the broth. It adds chew and heft that keep the bowl balanced. It’s ramen that eats like a full meal without leaning on heaviness. Don’t want to use seitan? Check out our guides on how to cook maitake, oyster, or shiitake mushrooms—they’ll work great here when seared around the edges.
• Aromatics (Garlic, Ginger, and Scallions): This trio bridges the gap between French and Japanese flavors. Garlic and ginger bring brightness, scallions add freshness, and together they cut through the richness of the onions.
• Whole Spices (Star Anise, Cinnamon Stick, Clove, Coriander Seed): These spices sit quietly in the background, lending warmth and complexity. They turn the broth from simple onion soup into something layered and distinct.
• Soy Sauce and Rice Vinegar: The salt-and-acid duo that makes the broth just work. Soy adds depth and umami; vinegar adds lift so the soup finishes clean, not heavy. It’s the balance point between ramen’s savoriness and French onion’s sweetness.
• Ramen Noodles: The texture engine. Springy, absorbent, and perfect for catching that onion-rich broth. Instant or fresh both work; just cook them to al dente so they hold their bite in this French onion ramen bowl.
• Vegan Butter: Used for cooking the onions down, it builds that glossy finish and subtle richness that feels unmistakably French. It helps the onions brown evenly and keeps the broth tasting rounded instead of lean.

How To Make

This vegan French onion ramen recipe comes together in four stages: building, layering, and finishing—all meant to create a deep, restaurant-level bowl. Once you understand the flow, it’s just time and rhythm: make the seitan, caramelize the onions, build the broth, and finish with noodles and seared seitan. For the full measurements and detailed steps, scroll to the recipe card below.

• Step One: Make the Seitan – Mix vital wheat gluten with shiitake powder, onion powder, and garlic powder. Add broth and toasted sesame oil, knead into a firm dough, and simmer gently in seasoned broth until set. Cooling it in its broth gives it that firm, sliceable texture that sears beautifully later. Short on time? Use store-bought seitan instead—it works perfectly here.
• Step Two: Caramelize the Onions – Melt vegan butter in a Dutch oven, then add the onions in batches with salt. Let them collapse and brown slowly over medium-low heat until jammy and dark golden. This step takes about an hour, but it’s what makes the broth taste like it’s been simmering all day.
• Step 3: Build the Broth – In a clean pot, sauté scallions, garlic, and ginger in oil, then toast the whole spices—star anise, cinnamon, clove, and coriander—until fragrant. Deglaze with white wine, add vegetable broth and soy sauce, and simmer. Strain, then stir in the caramelized onions to create a rich, glossy, aromatic broth.
• Step 4: Finish and Serve – Sear the sliced seitan until crisp at the edges, cook the ramen noodles just to al dente, then build the bowls. Noodles first, seitan on top, then ladle over hot broth. Garnish with scallions and sesame seeds, and serve this French onion ramen immediately while the broth still clings to the noodles.

FAQs

For More Vegan Ramen Recipes, Try These Next

• Vegan Ramen Recipe
• Easy Vegan Ramen with Tofu & Shiitake
• Spicy Ramen Noodles Recipe
• Vegan Ramen Recipes (12 Unique Ideas for Every Craving)

Did you make this vegan French onion ramen recipe? Please leave a star rating and feedback below. It helps others find the recipe and makes our day!

French Onion and Seitan Ramen

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5 from 3 reviews

• Author: erin wysocarski
• Total Time: 2 hours 30 minutes
• Yield: 6-8 servings
• Diet: Vegan

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Description

This French onion ramen folds two comforts into one bowl: slow-cooked caramelized onions meet soy-rich ramen broth layered with star anise, cinnamon, and clove. The result is deeply savory and faintly sweet—like French onion soup crossed with a ramen shop favorite. Topped with seared seitan and scallions, it’s a vegan noodle soup that rewards patience with serious umami payoff.

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Ingredients

For the Seitan (can be made the day before)

• 1 cup vital wheat gluten
• 1 tablespoon dried shiitake mushroom, ground into a fine powder (about 1 large or 2 small dried shiitakes)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ cup cold vegetable broth
• 1 tablespoon toasted sesame oil
• 6 cups vegetable broth (for simmering)
• 2 tablespoons soy sauce

For the Caramelized Onions

• 6–10 tablespoons vegan butter, plus more as needed
• 5 pounds onions (8–10 large), thinly sliced on a mandoline
• Pinch of salt

For the Broth

• 2 tablespoons vegetable oil or refined coconut oil
• 6 scallions, sliced, white and green parts separated
• ⅓ cup smashed and chopped garlic cloves
• 1 tablespoon grated fresh ginger
• 6 star anise pods
• 3 cinnamon sticks
• 8 whole cloves
• 2 teaspoons coriander seeds
• 1 cup dry white wine
• 12 cups vegetable broth
• ¼ cup soy sauce
• 2 tablespoons rice vinegar

To Finish

• 1 packet dried ramen noodles per serving
• Reserved green onion tops
• Toasted sesame seeds

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Instructions

Prepare the Seitan

1. In a large bowl, combine the vital wheat gluten, shiitake powder, onion powder, and garlic powder.
2. Whisk the cold broth and toasted sesame oil together in a measuring cup. Pour into the dry mix and stir with a spatula until a dough forms.
3. Knead the dough on a clean surface for a few minutes, shaping it into a 4-inch log.
4. In a large Dutch oven, bring 6 cups of vegetable broth and 2 tablespoons soy sauce to a boil, then reduce to a simmer.
5. Cut the seitan log into four pieces and drop them into the simmering broth. Partially cover and maintain a gentle simmer (avoid boiling to prevent spongy texture).
6. Simmer for about 1 hour, turning pieces every 15 minutes.
7. Turn off the heat and let the seitan cool completely in the broth to firm up. Slice thinly once cooled. Reserve the broth for storage if not using immediately.

Caramelize the Onions

1. Melt the vegan butter in a large Dutch oven over medium heat. Add a portion of the onions and a pinch of salt. Once softened, add more onions gradually until they all fit comfortably in the pot.
2. Reduce heat to medium-low and cook slowly, stirring occasionally, until the onions are deeply golden and jammy, about 1 hour. Add extra butter as needed to prevent sticking.

Make the Broth

1. In a large Dutch oven, heat the oil over medium heat. Add the white parts of the scallions, garlic, and ginger; sauté until fragrant, adjusting heat to avoid burning.
2. Stir in the star anise, cinnamon sticks, cloves, and coriander seeds. Toast for about 1 minute.
3. Deglaze the pot with the white wine, scraping up any browned bits, and allow it to fully evaporate.
4. Add the vegetable broth and soy sauce, then simmer for 20 minutes.
5. Strain out the spices and return the broth to the pot. Add the caramelized onions and simmer 30–45 minutes. Taste and adjust with soy sauce or rice vinegar if needed.

Finish and Serve

1. Heat a large cast-iron pan over medium-high heat. Add a little oil or vegan butter and sear the sliced seitan until golden and crisp on both sides.
2. Prepare the ramen noodles according to package directions.
3. Divide the noodles among bowls. Top with seared seitan and ladle in the hot onion broth.
4. Garnish with green onions and sesame seeds. Serve immediately.

Notes

Make Ahead and Storage

The broth develops even more depth after a day or two in the fridge.

• Broth: Refrigerate up to 3–4 days or freeze up to 3 months.
• Seitan: Store separately from the broth. Refrigerate in a covered container in some vegetable broth or stock up to 4 days, or freeze up to 3 months.

Always cook the noodles fresh just before serving; once they hit the broth, the clock starts ticking.

• Noodles: Use instant or fresh ramen noodles; cook just until al dente (about a minute shy of package time) so they finish perfectly in the bowl.
• Don’t want to use seitan? Swap in mushrooms. Oyster, shiitake, maitake, or quartered brown beech all work beautifully. Sear them well so the edges caramelize and stand up to the broth.
• Prefer to skip the wine?  Simply deglaze with vegetable broth, then add 1–2 teaspoons rice vinegar at the end to brighten the flavor.

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Category: Lunch, Dinner
• Method: Boiled, Simmered, Sautéed
• Cuisine: Japanese, French

The recipe was originally published in 2021 and updated in 2025 with clearer instructions and expanded step details.

The post French Onion Ramen (Vegan) appeared first on Olives for Dinner.

You’ve probably used stock and broth like they’re the same thing—and to be fair, in most weeknight cooking, they sort of are. Both start with vegetables and water. Both leave your kitchen smelling comforting and cozy. But when you step back and look at the process, the difference is clear: one’s a blank canvas, the other’s already painted.

In traditional kitchens, stock is the foundation—unsalted, layered, and built to develop flavor. Broth is the finished piece: seasoned, rounded, and ready to sip. While classic versions rely on animal ingredients, the same logic applies in vegan cooking. The same pot of vegetables can go two ways—leave it plain for a base that builds flavor, or season it for a balanced, ready-to-serve broth.

Stock vs. Broth: What’s The Difference?

If you’ve used “stock” and “broth” interchangeably—same. They share the same ingredients, but the intention behind them is what separates the two. Here’s what really sets them apart:

• Stock is a clean, unsalted base liquid made by simmering vegetables, herbs, and aromatics to extract flavor, color, and natural body. It’s ideal for sauces, chowder, risotto, or any dish you’ll season later.
• Broth is a seasoned, ready-to-serve liquid meant for sipping or quick soups—it’s lighter, balanced, and fully seasoned right from the pot.

Stock is all about extraction. You’re pulling flavor, color, and body from vegetables—especially alliums (onions, leeks, and garlic), mushrooms, and herbs—without introducing salt or acid that could cap how far the flavor goes. Think of it as your liquid foundation. It should taste deep but unfinished, ready to absorb whatever direction you give it next.

Broth, on the other hand, is meant to stand on its own. It’s seasoned, balanced, and rounded off with salt, soy sauce, or miso. You could ladle it into a mug and drink it as-is. Broth is where flavor peaks—stock is where it starts. Here’s a quick rundown of how they differ in purpose, flavor, and use:

How to Make Vegan Stock

You’re building a base here—clean, unsalted, and deeply savory. The best vegan stock also happens to be zero waste. Instead of tossing onion ends and skins, mushroom stems, or fresh herbs you can’t use up, save them. Keep a bag or container in your freezer for scraps, and when it’s full, you’ve got everything you need to make a pot of stock.

When you’re ready to cook, combine those frozen scraps with a small handful of fresh vegetables or aromatics for balance—whatever you have on hand adds lift and brightness. (See the list of recommended vegetables below.) Cover with cold water, bring it to a gentle simmer, and allow the color and flavor to be extracted from the vegetables until they look pale and the liquid turns gold.

For a deeper, toastier flavor, you can roast or sauté the vegetables first—but for a clean, neutral vegan stock, start cold and go slow. Strain, cool fast, and you’ve got a versatile base you can use anywhere you’d reach for store-bought broth.

Vegetables That Work Best For Stock

The best vegan stock starts with balance—frozen scraps for depth and zero waste, fresh aromatics for brightness. Bonus: frozen scraps extract flavor fast because freezing ruptures their cell walls, helping flavor compounds move directly into the water. Fresh aromatics add brightness back in.

Avoid strong brassicas (broccoli, cabbage, kale, cauliflower, turnip, radish) or overly long simmers—they can push sulfur notes and muddy the flavor. Skip beets unless you want pink stock. Hold the salt until the end; as seasoning turns stock into broth.

Keep a freezer bag of onion or leek ends, carrot peels, celery leaves, mushroom stems, and herb stems. When you’re ready to cook, toss them in the pot along with a small fresh handful (about ½–1 cup) of onion or leek and a few sprigs of thyme or parsley. The frozen vegetables build body; the fresh ones keep the flavor lively. Here’s what’s best when making vegetable stock:

• Onion, leek, or shallot ends: build savory sweetness
• Carrots or parsnips: add body and mild sugars
• Celery ribs and leaves: fresh, clean backbone
• Mushroom stems or caps: deepen umami
• Parsley, thyme, or whole bay leaves: herbal lift that withstands simmering
• Garlic cloves (smashed, unpeeled): mellow sharpness and aromatic depth
• Tomato paste or scraps: subtle acidity and color; adds roundness if you want a darker stock

How To Turn Stock Into Broth

Stock is your foundation—broth is how you bring it to life. Once your vegan stock is strained, you’ve got two choices: freeze it as-is, or turn it into broth right now.

To do that, pour your stock (about one quart) back into the pot and warm it gently. (Unless you used tomato paste or beets, it should be clear and golden.) Add a pinch of salt or a splash of tamari for balance. If you want extra roundness, whisk in a little miso once it’s off the heat, which keeps its flavor and natural probiotics intact. Taste, adjust, repeat. You’ll feel it shift from ordinary to complex.

That’s it—you’ve made broth. Sip it straight, ladle it into vegan ramen, or use it anywhere you’d reach for boxed vegetable broth. This is the version that meets you halfway through dinner prep and makes everything taste homemade.

When to Use Stock vs. Broth

Use stock when you’re building flavor from the ground up—risotto, gravy, ramen broth bases, or anything that reduces. Its job is to deepen what’s already there without competing. Stock gives sauces a backbone, not a spotlight. Now that you know how they differ, here’s when to reach for each:

Use broth when the liquid is the meal—vegan soups, stews, or quick noodle bowls. It’s seasoned and assertive enough to stand alone. Broth brings balance and warmth, while stock brings structure.

When in doubt, remember: stock builds, broth finishes.

• If you’re simmering something slow, reach for stock.
• If you’re seasoning to serve, reach for broth.

Best Vegan Stock, Broth, and Bouillon Brands

Homemade stock gives you full control over what goes in it, but store-bought versions still have their place. The best vegan stock and broth brands build depth with roasted vegetables, tomato, mushrooms, or yeast extract for natural umami. When the balance is right, you get a clean, rounded flavor without the salt bomb. Bouillon is simply concentrated stock—sold as a paste, powder, or cube that you dilute in hot water.

Here are some vegan options:

• Better Than Bouillon No-Chicken Base: A concentrated vegan paste made with roasted vegetables and yeast extract for deep flavor. A spoonful dissolved in hot water adds instant body to soups, sauces, and gravies.
• Kitchen Basics Unsalted Vegetable Stock: A low-salt, slow-simmered vegetable stock that’s clean and balanced—great for risotto, braised vegetables, or anywhere you’ll season later.
• Edward & Sons Not-Chick’n Bouillon Cubes: Vegan, shelf-stable cubes that dissolve quickly into hot water. They deliver bright, rounded flavor without the muddiness of some vegetable broths.
• Pacific Foods Organic Vegetable Broth: Mild and mellow, with roasted onion and carrot notes. Ideal for sipping, light soups, or quick noodle bowls. Slightly higher in sodium than homemade.
• Imagine No-Chicken Broth: A classic plant-based staple—golden, balanced, and versatile. Its layered vegetable flavor makes it a strong base for ramen, stews, and gravies.

When you’re testing store-bought options, treat them like ingredients—taste, dilute, adjust. Every brand leans a little differently in salt, sweetness, and umami. Once you know their quirks, you can season your way back to balance.

Storage and Freezing Tips

Cool your stock quickly to keep the flavor clean. If it stays hot too long, the vegetables keep steeping, and the flavor can turn bitter or cloudy.

• Pour the stock into smaller containers so it cools evenly. Let it cool until just warm to the touch, then refrigerate uncovered until fully cold. Once chilled, seal it tight—oxygen and residual heat are what dull flavor over time.
• Refrigerate or freeze. Store in the fridge for up to 7 days, or freeze for up to 3 months. Ice cube trays, 1-cup deli containers, or freezer-safe jars make portioning easy.
• Choose the right jars. For freezing, use straight-sided glass jars (no shoulders) and leave at least ½ inch of headspace so the liquid can expand without cracking the glass.
• Label clearly. Mark the lid “stock or “broth,” along with the date to avoid any confusion later.

FAQs

At its core, stock vs. broth comes down to purpose. Stock builds flavor; broth finishes it. Once you know the difference, you can cook more intuitively—layering stock into sauces, soups, and risotto for depth, or reaching for broth when you want something seasoned, balanced, and ready to serve.

Recipes That Use Stock or Broth

• Vegan Split Pea Soup
• Vegan Tom Kha Soup
• Vegan Wonton Soup With Mushrooms
• Vegan Chicken and Rice Soup

Vegan Vegetable Stock

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• Author: erin wysocarski
• Total Time: 1 hour 10 minutes
• Yield: 5-6 cups
• Diet: Vegan

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Description

This vegan vegetable stock is simple, versatile, and built from frozen scraps or fresh vegetables you need to use up. A slow simmer pulls out deep, clean flavor and leaves you with a golden base for soups, sauces, and stews—or the perfect starting point for turning into broth.

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Ingredients

About 6 cups mixed vegetables (fresh or frozen scraps), ideally: 

• 1–2 cups chopped onion (include ends and skins) or leek ends 
• 1 cup chopped celery ribs and leaves
• 1 cup chopped carrots 
• 1 cup mushroom stems or caps
• 1 small handful parsley or thyme stems or sprigs
• 2 unpeeled garlic cloves, smashed lightly to release flavor (if using kombu, skip garlic—it can add sharpness)
• 8–10 whole black peppercorns
• 2 bay leaves
• 8 cups cold water, or enough to cover the vegetables by 1-2 inches

Optional, salt-free umami boosters (choose 1–2):

• 1–2 dried shiitake mushrooms
• 1 teaspoon tomato paste
• 1 small strip kombu (remove after 20 minutes)

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Instructions

1. Load the pot. Rinse vegetable scraps to remove any grit. Add the vegetables, peppercorns, bay leaves, and any optional umami boosters to a large 4–6 quart pot. Pour in the water so it covers the vegetables by 1–2 inches.
2. Simmer gently. Bring to a boil over medium heat, then lower to the barest simmer. Skim off any foam. Partially cover and cook for 45–60 minutes, until the vegetables look pale and spent and the stock tastes rich, not bitter.
3. Strain. Pour through a fine-mesh sieve. Press gently on the solids to extract more liquid without forcing sediment through.
4. Cool fast, store smart. Pour the stock into smaller containers to cool evenly. Once it drops below room temperature, refrigerate uncovered until fully cold, then seal it tight. Store up to 7 days in the fridge or 3 months in the freezer.

Notes

• Keep it unsalted. Salt limits flavor extraction and flexibility. Always season later in the dish or when turning your stock into broth.
• Avoid strong brassicas. Skip broccoli, cabbage, kale, radish, turnip, and cauliflower—long simmering brings out sulfur notes. Beets also tint the stock red, so use them only if color isn’t a concern.
• Best mix. Use mostly frozen vegetable scraps for depth and a handful of fresh aromatics (onion, leek, herbs) for brightness. Freezing ruptures cell walls, helping flavor compounds extract faster and cleaner.
• For richer flavor, brown first. To build a darker, toastier stock, sauté the vegetables in a little oil for 5–7 minutes until golden, or roast them at 425°F (220°C) for about 20 minutes. Then add water and simmer for 30–40 minutes for a darker, toastier stock.
• Slow cooker variation. Add all ingredients plus 8 cups water to a slow cooker. Cook on Low for 4–6 hours, then strain.
• Yield reality. Eight cups of water typically reduces to about 5–6 cups of finished stock after evaporation and absorption.
• Cold water in, gentle heat out. Start with cold water and bring it to a low simmer gradually. This slow rise in temperature pulls out clean, balanced flavor and prevents bitterness or cloudy stock.
• Turn stock into broth. Season one quart (4 cups) of stock with ¾–1 teaspoon kosher salt or 1–2 teaspoons soy sauce, plus a splash of lemon juice or rice vinegar. Simmer for 5 minutes, taste, and adjust before serving.
• Mushrooms are magic. Even a single dried shiitake can double the flavor and umami without adding salt.
• Label and store. Use straight-sided, freezer-safe jars with at least ½ inch of headspace to prevent cracking. Label lids clearly as “stock” or “broth” with the date—future you will thank you.

• Prep Time: 10 minutes
• Cook Time: 1 hour
• Category: Soup
• Method: Simmered
• Cuisine: Global

The post Stock vs. Broth: (And How To Make Both Vegan) appeared first on Olives for Dinner.

A pot of soup is its own kind of therapy. You chop, you stir, you let it bubble away, and the world feels lighter for a while. Cold weather makes it extra cozy, sure, but I’ll happily eat soup all year—herby broths in spring, something fresh and bright in summer, and the big hearty bowls that carry you through fall and winter.

These vegan soup recipes are the ones I make when I’m looking for comfort. Some are weeknight-simple, others take a little more love, but that’s where the magic comes in: sometimes that comfort comes from creating something while staying fully in it. These bowls are silky, brothy, noodle-loaded, or coconut-rich, and each one is layered with flavor and easy enough to pull off on a weeknight. However you prefer your soup—creamy, cozy, or quick—there’s a bowl here to match your mood.

Easy Vegan Soup Recipes to Try

There’s no single way to define an easy vegan soup recipe. Sometimes “easy” means you can throw it together on a weeknight with pantry staples, and sometimes it means the pot does the heavy lifting while you wait. Either way, the reward is the same: a bowl that feels comforting, nourishing, and a little bit special without demanding too much.

This roundup brings together a mix of cozy vegan soups, quick brothy bowls, and creamy classics you’ll want on repeat. From plant-based spins on takeout favorites to simple, hearty recipes for cold nights, these are soups designed to keep things approachable while still delivering big flavor. Looking for vegan meal prep ideas? Yeah, you’re in the right place.

Creamy Vegan Soups

Sometimes the only thing that’ll do is a soup you can practically sink into. Creamy vegan soups bring that kind of comfort—smooth, rich, and filling without the dairy. Potatoes blended until velvety, roots roasted until sweet, coconut milk whisked into something lush … these are the bowls that feel like a blanket, only warmer and better seasoned.

Vegan Potato Soup

This one leans classic: soft potatoes blended into something smooth and hearty, with garlic and onion building the base. It’s creamy without cream, filling without fuss, and the kind of soup that makes a crusty loaf disappear fast. Simple, cozy, and the definition of weeknight comfort.

Creamy Roasted Parsnip Soup

Parsnips don’t always get the spotlight, but here they shine. Roasting brings out their sweetness, which blends into a silky base with just enough earthiness to keep things interesting. It’s creamy, elegant, and a little unexpected—exactly the kind of soup that makes you wonder why you don’t cook with parsnips more often.

Cauliflower & Cashew Cream Soup

Cauliflower and cashews team up here for double the creaminess. The cauliflower brings a soft, mellow base, while the cashews add that rich body you’d swear came from dairy. It’s smooth, nutty, and comforting in a way that makes you want to curl up with the whole pot.

Roasted Ginger & Coconut Soup

Ginger takes on a softer side when it’s roasted, losing its bite and gaining a caramelized warmth. Blended into coconut milk, it creates a soup that’s equal parts silky and bright, with a little kick that lingers at the end. It’s fragrant, soothing, and the kind of bowl that feels both refreshing and grounding.

Vegan Crab Coconut Soup

The broth is the star here—coconut milk simmered with red curry paste, lemongrass, and ginger until it’s creamy and fragrant. Jackfruit adds a tender, meaty texture that soaks up all that flavor without weighing it down. It’s bold, aromatic, and the kind of soup that makes a weeknight feel cozy and special.

Thai-Inspired Coconut Soup

This soup proves how far a few good ingredients can go. Shallots and shiitakes lay down something savory, coconut milk softens it into creaminess, and a squeeze of lime keeps it bright. Cherry tomatoes burst into the broth for little hits of sweetness, while tofu turns it into a meal if you want. It’s light but layered, and this vegan coconut soup hits the spot in summer or winter.

Light & Brothy Vegan Soups

Not every soup has to be rich and heavy—sometimes what you want is something clear, bright, and full of liquid comfort. These brothy vegan soups lean on aromatics, herbs, and spice to build flavor without the weight. They’re the bowls you make when you’re craving warmth but still want to feel light on your feet.

Vegan Miso Soup

This one’s all about umami: kombu and dried shiitakes steep into a savory base, then miso folds in at the end for that deep, cozy flavor. It can stay simple—just broth, tofu, and scallions—or turn into a fuller bowl with noodles and vegetables. Light but satisfying, it’s the kind of mineral-rich miso soup that feels grounding every time you make it.

Vegan Tom Kha Soup

This Thai-inspired soup is all about balance—coconut milk for creaminess, lemongrass and lime for brightness, and a little heat to tie it all together. It’s brothy but rich, fragrant enough to perfume the kitchen, and the kind of soup that feels really special without asking for a lot. Add soy curls and oyster mushrooms for a hearty feel.

Mushroom Wonton Soup

Folding wontons feels like part art project, part cooking adventure. These are stuffed with umami-rich mushrooms, then dropped into a garlic and ginger broth that’s light enough to sip but layered with depth.

Vegan Pork Wonton Soup with Bok Choy

A farro-based faux-pork filling makes these wontons hearty and savory, holding their own in a sesame and soy broth. Bok choy slips in at the end, adding a fresh, green bite against the rich, gingery base. It’s warming, satisfying, and the kind of soup that feels like a full meal in one bowl.

Hearty & Filling Vegan Soups

These are the soups that eat like a meal. Built with beans, grains, and vegetables, they’re sturdy enough to stand on their own but still deliver comfort in every spoonful. Aromatic herbs and slow-simmered broths give them depth, while hearty textures make them the kind of bowls that keep you full, warm, and satisfied long after dinner’s done.

Vegan Chicken and Rice Soup

Soy curls stand in for chicken here, giving the soup a hearty, meaty bite without the meat. Carrots, celery, and mushrooms round it out, while sage, thyme, and rosemary make the broth smell like pure comfort. It’s soothing, filling, and the kind of soup you’ll want on repeat all winter.

Vegan Split Pea Soup

Split peas break down into something creamy and smoky here, helped along by garlic, thyme, and a swirl of cashew cream. It’s hearty without being heavy, the kind of soup that feels like winter’s answer to comfort food. Simple, filling, and even better the next day.

Vegan French Onion Ramen Noodle Soup

Caramelized onions don’t usually end up in ramen, but here they take center stage. Slowly cooked down until sweet and jammy, they give the broth a depth that’s both savory and a little surprising. Warm spices and a tangle of noodles round it out, with seared seitan adding heft. It’s rich, aromatic, and unexpected—in the best way.

FAQs

The Comfort of Vegan Soup

Soup has a way of steadying the day. You stir, you wait, you taste—and the world feels a little more manageable. A bowl in your hands, steam rising, the first spoonful slowing everything down—it’s simple, but it stays with you.

These vegan soup recipes cover it all: creamy vegan soups that feel like blankets, light brothy soups that refresh, hearty vegan soups that fill without fuss, and coconut-rich bowls that bring brightness to the table. However you like your soup—smooth, brothy, or loaded with noodles—comfort can be found right in your own kitchen.

More Vegan Comfort Food Roundups To Explore Next

• Vegan Ramen Recipes (12 Unique Ideas for Every Craving)
• Vegan Pasta and Noodle Recipes: The Ultimate Guide
• 50 Vegan Comfort Food Recipes
• Best Tofu Recipes (From Easy Eats To Epic Feasts!)

If you try one of these vegan soup recipes, let me know in the comments—happy cooking!

The post 13 Vegan Soup Recipes For Every Season appeared first on Olives for Dinner.

There’s something about making ramen at home that just feels good. The way the broth slowly builds layers of deep, savory flavor. The chew of perfectly cooked noodles. The crispy, golden tofu that soaks up every last bit of umami-rich goodness. It’s the kind of comfort food meal that feels like a small luxury, but one that’s totally within reach.

This bowl is all about contrast—the rich, velvety broth against fresh, vibrant toppings, the crunch of sesame seeds over silky noodles, the way every bite feels a little different but always just right. It’s cozy without being heavy, bold without being complicated, and exactly the kind of thing you’ll want to make again before you’ve even finished it.

What Is Ramen?

Ramen is a Japanese noodle soup known for its rich, savory broth, chewy wheat noodles, and layers of bold flavor. While traditional ramen often relies on meat-based broths, this vegan ramen recipe builds deep umami with roasted ginger, tofu, and sesame oil. It’s the perfect balance of comforting, customizable, and ridiculously slurpable.

Why You’ll Love This Vegan Ramen Recipe

Some meals just hit differently, and this is one of them. It’s the kind of dish that feels like an instant upgrade to your day—warm, deeply savory, and packed with textures that keep every bite interesting. Whether you’re simmering it slowly on a Sunday or pulling it together on a weeknight, this vegan ramen recipe brings serious flavor with minimal fuss. What makes this ramen a must-make?

• A next-level broth: This isn’t just vegetable broth; it’s an umami-packed, slow-simmered elixir of flavor. Roasted ginger, garlic, shallots, soy sauce, and a hint of coconut milk bring depth, richness, and that authentic ramen shop taste.
• The perfect texture play: Silky noodles, crispy tofu, fresh greens, and crunchy sesame seeds. Every bite is a mix of cozy and fresh, rich and light, soft and crisp.
• Totally customizable: Love spice? Add chili crisp. Want extra crunch? Toss in bean sprouts. Need vegan protein? Load it up with tofu, seitan, or soy curls. Make it yours.
• Meal-prep friendly: The broth gets better overnight, making this a dream for leftovers. Store components separately and reheat for a quick ramen fix all week long.
• Better than takeout (and faster than you think): No need to wait for delivery. This ramen comes together in under an hour but tastes like it simmered all day.

If you’re looking for a vegan ramen recipe that’s satisfying, customizable, and surprisingly simple, this one is it!

How to Make the Broth (aka, Where the Magic Happens)

A good bowl of ramen starts and ends with the broth. It’s the foundation, the backbone, the reason ramen is more than just a simple noodle soup. A deeply layered, slow-simmered broth is what makes every sip complex, rich, and completely satisfying. And while traditional ramen relies on meat, this version builds that same depth using smart plant-based techniques.

At the center of it all? Roasted ginger. Not just any ginger—big, knobby pieces roasted until deeply caramelized, drawing out smoky-sweet undertones that bring balance to the savory broth. Aromatics like garlic, shallots, and lemongrass create a rich, fragrant base, while soy sauce and toasted sesame oil layer in deep umami. Want to take it even further? Dried shiitakes or a small piece of kombu add slow-brewed savoriness that rounds out every sip.

This isn’t just about throwing ingredients in a pot—it’s about layering flavors intentionally. The goal? A broth so rich and complex that it tastes like it simmered all day—even though it didn’t.

Key Ingredients

Before we even touch a pot, let’s talk about what makes this ramen so ridiculously good. Every ingredient plays a role—some bringing deep umami, others adding freshness, crunch, or a little heat. Here’s what you’ll need:

• Roasted Ginger: The star of the broth. Roasting coaxes out a deep, caramelized sweetness, giving the broth a smoky, slightly spicy complexity.
• Garlic + Shallots: Essential for that savory, aromatic backbone.
• Lemongrass: Adds a bright, citrusy note that balances the richness. While you’ll still get a flavorful broth without it, lemongrass brings an extra layer of freshness that makes it even better.
• Toasted Sesame Oil + Soy Sauce: The dream team of umami. Soy sauce brings deep, savory richness, while toasted sesame oil adds a nutty, aromatic finish that lingers in every bite.
• Full-Fat Coconut Milk: Just a touch—this isn’t a creamy broth, but it adds body and smoothness.
• Tofu: Crispy, golden, and ready to soak up all the good stuff.
• Ramen Noodles: No vegan ramen recipe is complete without perfectly chewy noodles—fresh, dried, or even gluten-free options work great here.
• Bok Choy, Mushrooms & Carrots: A mix of produce with textures, freshness, and natural sweetness to balance the savory broth.
• Toppings: Pickled ginger, scallions, sesame seeds, sambal, and fresh herbs—each adding brightness, crunch, or heat to your perfect bowl.

How To Make This Vegan Ramen Recipe

This isn’t just dinner—it’s a whole vibe. The broth simmers into something rich and complex, the noodles bring that perfect chew, and the toppings take it over the top. It’s cozy, deeply satisfying, and shockingly doable. This ramen comes together in a few easy steps—simmer a rich broth, crisp up tofu, prep fresh toppings, and cook the noodles last for that perfect slurp. Let’s break it down! For full recipe details, scroll to the end of this post!

• Step 1: Roast the Ginger (or Sauté for a Quick Fix) – For the deepest, most complex flavor, roast whole pieces of ginger until slightly charred, then blend into a smooth puree. This slow-roasted method unlocks a smoky sweetness and spicy warmth that takes the broth to the next level. Short on time? Finely gently sauté finely grated ginger over low heat for a couple of minutes to coax out its natural warmth before adding it to the broth. Either way, this little step delivers big, bold depth.

• Step 2: Build the Broth – The heart and soul of this ramen. Start by sautéing garlic, shallots, and lemongrass until your kitchen smells cozy and fragrant. Then add in the broth and roasted ginger. Let it simmer and do its thing.
• Step 3: Deep-Fry the Tofu (or just bake tofu cubes) – Golden, crispy-edged tofu that soaks up every last drop of umami-packed broth? It’s perfection on top of perfection! Coat tofu triangles in cornstarch, then fry until golden and crispy. Let them drain on a paper towel while you finish assembling. Not into frying? Toss tofu cubes in a little neutral oil and bake on a parchment-lined baking sheet until golden all over. Our give it a saute for perfectly cooked tofu.
• Step 4: Prep Your Toppings – Balance is everything. Bright, fresh bok choy. Tender, meaty mushrooms. A little crunch from shredded carrots. Maybe a drizzle of chili crisp for heat? Check out our list below for even more ideas!
• Step 5: Cook the Noodles & Assemble – Right before serving, cook your ramen noodles according to the package instructions. Divide them between bowls, ladle over that steaming, savory broth, and arrange your toppings like the ramen artist you are. Sprinkle on sesame seeds, scallions, and whatever else you like. Then grab your chopsticks and slurp away—because that’s the only way to eat ramen.

Choosing the Best Toppings for Vegan Ramen

The best ramen bowls are all about contrast—a little crunch, a little freshness, a deep, savory umami hit. The right toppings don’t just add texture; they create that perfect bite, balancing the richness of the broth with layers of flavor. Here’s how to build your ultimate bowl:

• For Crunch: Bean sprouts, crispy shallots, toasted sesame seeds, shredded carrots
• For Richness: A swirl of chili crisp, a drizzle of toasted sesame oil, or an extra drizzle of coconut milk
• For Freshness: Scallions, fresh cilantro, pickled ginger, Thai basil
• For Umami: Nori strips, marinated mushrooms, shiitakes, oyster mushrooms, extra dashes of soy sauce or miso

Want to switch things up? Try corn for a touch of sweetness, kimchi for a spicy bite, or crushed peanuts for extra texture. Ramen is meant to be customized—so make it yours.

How to Customize Your Ramen

Ramen is endlessly adaptable, making it easy to tweak flavors, swap ingredients, and adjust the broth to fit your taste. Whether you want a spicy kick, a gluten-free option, or a different broth style, here’s how to make it yours:

• Spicy Miso Ramen: Stir in a spoonful of miso paste and a dash of chili crisp or gochujang for a bold, umami-packed broth with heat.
• Shoyu-Style Ramen: Skip the coconut milk and deepen the broth with extra soy sauce and a splash of mirin for a lighter, more traditional take.
• Gluten-Free Option: Use rice noodles, glass noodles, or gluten-free ramen noodles to keep it wheat-free while still getting that perfect slurp.
• Soy-Free Broth Alternative: Replace soy sauce with coconut aminos and add extra roasted mushrooms for an umami boost without soy.
• Fast vs. Slow Broth: Roasted ginger adds unmatched depth, but if you’re short on time, finely grate fresh ginger and sauté it for a quicker version.

Pro Tips for the Best Vegan Ramen

Making a vegan ramen recipe ramen at home is simple, but a few small tweaks can take it from good to unforgettable. These tips will help you nail texture, balance flavors, and avoid common pitfalls so every bowl is pure ramen bliss.

• Roasting Ginger = Flavor Gold: The deeper the roast, the richer the broth. Aim for darkened, slightly charred edges for that next-level, smoky-sweet umami.
• Layer Your Salt + Umami: Soy sauce, mushrooms, and broth all bring different types of saltiness. Taste and adjust as you go to avoid overpowering one note.
• Cook the Noodles Last: Ramen noodles cook fast and absorb liquid quickly. To avoid mushy, bloated noodles, boil them right before serving and toss them directly into hot broth.
• Toppings = Texture Game: Ramen is all about contrast. Pair silky broth + chewy noodles with crunchy veggies, crispy tofu, and fresh herbs for layers of flavor in every bite.
• Store Smart for Meal Prep: Keep components separate! Store broth, noodles, and toppings in individual containers to prevent sogginess. The broth actually gets better overnight, making leftovers chef’s kiss worthy.

FAQs

More Vegan Ramen Recipes To Try Next!

If you love this ramen, you’ll want to try these next-level bowls too. Whether you’re craving a spicy kick, creamy miso, or umami-packed broth, these recipes will have you reaching for your chopsticks again and again.

• Easy Vegan Ramen with Tofu & Shiitake
• Vegan French Onion Ramen Noodle Soup
• Spicy Tofu Ramen Noodles
• Ginger Scallion Ramen Noodles

If you try this vegan ramen recipe, please leave a comment and star rating below. Your feedback helps others find my content and makes my day!

Vegan Ramen Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 2 reviews

• Author: erin wysocarski
• Total Time: 1 hour
• Yield: 2 servings
• Diet: Vegan

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Description

This vegan ramen is all about bold, slurpable broth, crispy tofu, and chewy noodles—aka everything you crave in a restaurant-quality bowl, made totally doable at home. Roasted ginger and toasted sesame oil build deep umami, while fresh toppings add that perfect crunch-meets-freshness balance. It’s rich, cozy, and so good you’ll be planning your next bowl before you even finish the first!

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Ingredients

For the Broth

• 1 tablespoon toasted sesame oil
• 4 cloves garlic, minced
• 1 large shallot, thinly sliced
• 1 stalk lemongrass, bruised and chopped into 3-4 pieces (peel off the outer layer, then whack it against the counter to loosen the fibers)
• 2 tablespoons sake or vegetable broth
• 4 cups vegetable broth (I use Imagine No-Chicken Broth)
• 1 tablespoon mirin
• 1 tablespoon soy sauce
• 1 tablespoon pureed roasted ginger (see below for instructions)
• ½ cup full-fat coconut milk (scrape the thick layer off the top of the can)

For the Tofu

• 1 block firm tofu 
• ¾ cup cornstarch, plus more if needed
• Neutral oil for frying (vegetable, canola, or grapeseed)

For Serving

• Your choice of ramen noodles, cooked according to package instructions
• 2 cups baby bok choy, lightly sautéed or raw
• 1–2 carrots, julienned or thinly sliced
• 1 cup mushrooms (shiitake, enoki, or black oyster work great)
• ¼ cup chopped scallions
• Sesame seeds, pickled ginger, sambal, and fresh basil, for garnish

Cook Mode Prevent your screen from going dark

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Instructions

Roasting the Ginger (Make Ahead Option: Freeze for Later!)

1. Preheat your oven to 475°F (245°C).
2. Place whole, unpeeled ginger pieces directly on the top oven rack.
3. Roast for 45 minutes, flipping halfway through, until slightly charred.
4. Let cool, then peel. Trim away any tough or burned edges, but it’s fine to leave a little skin on.
5. Puree until smooth, measure out in tablespoons, and freeze for future use.

(Shortcut: If you’re in a rush, finely grate 2 teaspoons of ginger and sauté it over low heat for a couple of minutes before adding it to the broth.)

Making the Broth

1. Heat toasted sesame oil in a medium-sized heavy pot over medium heat.
2. Add the minced garlic and shallots, stirring occasionally until softened and golden, about 5-7 minutes.
3. Add the lemongrass, stir, and let cook for 1 minute before deglazing the pot with sake or broth.
4. Pour in the vegetable broth, mirin, soy sauce, and pureed roasted ginger.
5. Simmer on low for 10-15 minutes—you want it to stay at a low simmer, not a boil.
6. Remove from heat and stir in the coconut milk.

Crispy Tofu (Fried or Baked)

1. Cut the tofu into triangles or cubes.
2. Pat the tofu dry with a paper towel to remove excess moisture.
3. In a shallow bowl, toss tofu in cornstarch until evenly coated, shaking off any excess.

Frying Method:

1. Heat neutral oil (vegetable, canola, or grapeseed) in a medium pot over medium-high heat for about 7 minutes.
2. Test the oil by inserting a wooden spoon—if bubbles form immediately, it’s ready.
3. Fry tofu in batches, making sure not to overcrowd, until golden and crispy, about 4 minutes.
4. Drain on paper towels.

Baked Option:

1. Toss coated tofu cubes in a little neutral oil and arrange on a parchment-lined baking sheet.
2. Bake at 400°F (200°C) for 25-30 minutes, flipping halfway through, until golden and crispy.

Assembling Your Ramen

1. Divide the cooked ramen noodles between two bowls.
2. Ladle steaming hot broth over the top.
3. Arrange crispy tofu, bok choy, carrots, mushrooms, and scallions around the bowl.
4. Garnish with sesame seeds, pickled ginger, sambal, and fresh basil.
5. Serve immediately.

Notes

Storage & Reheating

• Broth: Store in an airtight container in the fridge for up to 4 days. Reheat gently over low heat until steaming. The flavors deepen overnight, making leftovers even better!
• Tofu: Keep crispy tofu separate from the broth to maintain its crunch. Reheat in a skillet or air fryer at 375°F (190°C) for a few minutes until crisp.
• Noodles: These are always best prepared right before serving, but if storing, toss cooked noodles with a little sesame oil to prevent sticking. Reheat by briefly dunking in hot water before serving.
• Meal Prep Tip: Store each component separately for the freshest ramen experience!

How to Customize Your Ramen

• Spicy Miso Ramen: Stir in miso paste + chili crisp for a rich, spicy kick.
• Shoyu-Style Ramen: Skip the coconut milk and use extra soy sauce + a splash of mirin for a lighter broth.
• Gluten-Free Option: Swap ramen noodles for rice noodles, glass noodles, or gluten-free ramen.
• Soy-Free Alternative: Replace soy sauce with coconut aminos and add extra mushrooms for umami depth.

Pro Tips for the Best Ramen

• Roasted Ginger: Deep caramelization = unmatched depth in the broth.
• Crispy Tofu Perfection: Always keep tofu + broth separate until serving.
• Noodle Timing: Cook noodles just before serving to keep them chewy and slurpable.
• Layering Flavor: Broth should be a mix of savory, smoky, and umami-rich elements—adjust soy sauce, sesame oil, and aromatics as needed.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner
• Method: Sautéed, Deep Fried
• Cuisine: Japanese, Asian

The post Vegan Ramen Recipe appeared first on Olives for Dinner.

You know those days when only a steaming bowl of ramen can set things right? Same. Maybe it’s raining buckets outside, you’re wrapped in your coziest blanket, and nothing else will do than noodles swimming in a ridiculously flavorful broth. Or hey, maybe it’s just a random weekend, and you suddenly realize a cozy bowl is exactly what your day is missing.

Lucky for you (and, honestly, lucky for me), my ramen obsession has taken me everywhere from tiny noodle joints in Tokyo to bustling spots in LA and hidden gems in Boston, tasting and testing bowls all along the way. Some might call it research; I call it happily eating noodles in the name of culinary research. And the result? This carefully curated roundup of 12 amazing vegan ramen recipes, with everything from quick and cozy weeknight dinners to seriously impressive bowls you’ll want to make for everyone you know.

We’re talking silky coconut-ginger broths, crispy tofu perfection, savory mushroom magic, and noodle combos so good you’ll wonder how you ever lived without them. Whether you’re here for homemade vegan ramen inspiration, hunting down the best ramen toppings, best tips, comfy vegan recipes for fall, or just craving some fresh new vegan noodle recipes, you’re in exactly the right place. Chopsticks ready? Let’s ramen!

Quick Ramen Recipes (Easy & Healthy)

Sometimes you just want a ramen bowl that’s lightning-fast and doesn’t skimp on flavor or nutrition, right? These easy homemade vegan ramen recipes are your weeknight heroes, packed with vibrant veggies, delicious broth, and perfect for busy days. From cozy noodle bowls perfect for curling up on the couch to fresh, veggie-loaded options ideal after a busy day, there’s something here to satisfy every ramen craving in record time.

Here are my favorite quick and healthy vegan noodle recipes—effortlessly delicious and designed to make you feel great, inside and out!

Easy Vegan Ramen

This easy vegan ramen is a cozy, comfort-food hug in a bowl—perfect for busy weeknights when you want flavor without fuss. Silky noodles swim in a rich ginger-miso broth alongside crispy baked tofu, meaty shiitakes, and vibrant bok choy, all topped off with a creamy coconut drizzle.

It’s everything you want in a healthy, homemade vegan noodle recipe: easy enough to make on autopilot, tasty enough to feel a little special, and versatile enough to make your own. Say hello to your new go-to vegan ramen recipe (and goodbye to takeout!).

Weeknight-Friedndly Miso Noodle Soup

When you need a healthy, hearty meal in a hurry, this easy vegan ramen recipe with rice noodles by Elena over at Happy Kitchen is a total weeknight lifesaver. Think: pan-seared tofu, silky gluten-free rice noodles, and loads of vibrant veggies like shiitake mushrooms, spinach, and bok choy—all nestled in a lush, miso-infused broth.

It’s flavorful, deeply comforting, and customizable with whatever veggies you have in your fridge. Perfectly cozy, incredibly delicious, and exactly the kind of ramen bowl you’ll crave again and again.

Vegan Ramen

This cozy plant-based ramen recipe from Melissa at Vegan Huggs hits all the right notes: silky noodles, crispy tofu cubes, hearty shiitake mushrooms, and colorful veggies swimming in a rich, ginger-miso broth. It’s packed with flavor, ready in under an hour, and completely customizable—perfect for a satisfying weeknight dinner.

If you’re craving authentic Japanese ramen flavors with an easy plant-based spin, this bowl delivers big-time comfort. Warm, vibrant, and versatile—this vegan ramen recipe will quickly become a family favorite.

Quick Vegan Ramen Recipe

This vegan ramen recipe from Ania at Lazy Cat Kitchen is the ultimate weeknight noodle fix—fast, easy, and surprisingly flavorful. Silky miso broth blends perfectly roasted sweet potato, garlic, ginger, and creamy soy milk, creating an ultra-cozy base for chewy noodles, crispy tofu, mushrooms, and tender broccoli.

It’s customizable, packed with protein, and perfect for when you’re short on time but still craving something warm, hearty, and healthy. Noodle dreams really do come true—in about 30 minutes flat.

Unique Flavor Combinations for Vegan Ramen

Ready to level up your ramen night? These vegan ramen recipes put a deliciously unexpected twist on your favorite noodle bowl, featuring creative combos like silky peanut sauce, savory French onion vibes, and spicy kimchi kicks. Because honestly, sometimes the classic version just needs a little shake-up (in the best way possible).

Whether you’re craving comfort with a flavorful new spin or want something that feels a bit fancy without extra fuss, these plant-based ramen recipes are exactly what your dinner rotation needs. Grab your chopsticks—these flavor-packed bowls are anything but ordinary!

Vegan Tonkotsu Ramen

Who knew vegan ramen could taste this luxurious? This vegan tonkotsu ramen recipe from Thomas at Gastroplant is all about that rich, creamy broth made with a silky sesame-cashew cream, umami-packed mushrooms, and tender, toothsome ramen noodles.

It’s plant-based comfort at its best—perfectly topped with crispy taro root (or sweet potato!), bamboo shoots, and sweet corn for a bowl you’ll keep coming back to. Say hello to your new cozy ramen favorite!

Vegan Spicy Thai Peanut Ramen

Spicy peanut broth, chewy ramen noodles, and just the right balance of salty, sweet, and nutty flavors—say hello to your new favorite vegan ramen recipe! This cozy, easy homemade vegan ramen bowl created by Lauren over at Rabbit & Wolves is packed with garlic, ginger, green curry paste, and creamy peanut butter, simmered in luscious coconut milk and finished with a squeeze of fresh lime.

Ready in less than 30 minutes, this easy vegan ramen is perfect for weeknights when you want comfort food fast. Customize with tofu, mushrooms, or your favorite veggies, and enjoy this Thai-inspired ramen that’s as healthy as it is delicious.

Spicy and Creamy Ramen

This vegan spicy Thai peanut ramen by Nicolette over at Home-Cooked Roots is all kinds of irresistible—nutty, creamy, and perfectly balanced with just the right kick of spice. Think chewy ramen noodles swirling in a silky, coconut peanut broth flavored with curry paste, fresh ginger, garlic, and a zesty squeeze of lime.

Perfectly comforting yet light enough for any day, it’s a flavorful, healthy twist on classic ramen that’s ready in just 30 minutes. Bonus: this easy homemade vegan ramen is endlessly customizable, so toss in your favorite veggies or plant-based protein for a ramen experience that’s deliciously your own!

Vegan Kimchi Ramen

Craving something bold, spicy, and seriously slurp-worthy? This vegan kimchi ramen by Gastroplant brings the heat (but not too much!) with its deliciously spicy kimchi broth, chewy noodles, grilled mushrooms, soft tofu, and a surprise touch of vegan butter for creaminess.

Inspired by Korean classics like Nongshim kimchi noodles and elevated with fresh toppings, this plant-based ramen is a cozy, umami-packed bowl of comfort that’s surprisingly easy to whip up at home. Perfect for a cozy night in or impressing friends—this one is a definite winner for your vegan ramen recipe rotation!

Vegan Pumpkin Ramen

Creamy, cozy, and a little bit unexpected, this vegan pumpkin ramen from Lazy Cat Kitchen is exactly the kind of noodle bowl your comfort-food dreams are made of. It starts with a velvety roasted pumpkin broth blended with sweet garlic, zingy ginger, miso, and soy milk, creating an umami-rich soup that’s both nourishing and satisfying.

Top it off with pan-fried tofu, tender broccoli, chewy noodles, and a drizzle of chili oil, and you’ve got a comforting ramen bowl perfect for chilly evenings—or whenever you’re craving a cozy bowl that’s as tasty as it is easy to whip up!

Comforting Ramen for Every Craving

You know those nights when comfort food isn’t just wanted—it’s absolutely required? Yep, me too. That’s exactly why these comforting vegan ramen recipes exist. Think rich, flavorful broths layered with umami goodness, silky noodles tangled around crispy tofu, mushrooms, or hearty seitan, and cozy flavors that feel like a warm blanket on a chilly day.

From luxurious bowls perfect for weekend cooking projects to easy, customizable options for cozy weeknights, these plant-based ramen recipes are here to meet you exactly where your craving lives. Let’s grab those chopsticks—comfort awaits!

Vegan French Onion And Seitan Ramen

This vegan French onion ramen noodle soup is the ultimate cozy comfort bowl—rich, savory broth loaded with buttery caramelized onions, warm spices, and hearty bites of homemade seitan. Inspired by classic French onion flavors but with an irresistible ramen twist, this recipe transforms a chilly night into something special.

It’s a bit of a weekend project, but the delicious, deeply flavored broth is freezer-friendly and totally worth the effort. Perfect when you’re craving something luxuriously slurp-worthy!

Vegan Ramen With Mushroom Broth

This vegan ramen by Jeanine over at Love & Lemons features an ultra-savory homemade mushroom broth that’s layered with umami goodness and packed with comforting flavors. Chewy noodles mingle with perfectly browned tofu, sautéed shiitake mushrooms, bok choy, and crunchy daikon radish for a bowl that satisfies all your cozy cravings.

Whether you’re looking for a warming dinner or just craving a deeply flavorful bowl of noodle soup, this vegan ramen recipe is a comforting favorite you’ll keep coming back to!

Customizable Coconut-Ginger Noodle Bowls

This easy vegan ramen is the kind of comforting noodle bowl you’ll crave on repeat. It features an ultra-rich roasted ginger-coconut broth that you can fully customize with crispy fried tofu, sautéed bok choy, crunchy carrots, and savory mushrooms.

Whether you’re whipping it up on a busy weeknight or leisurely weekend, this totally versatile vegan ramen recipe makes dinner feel special—and deliciously doable.

FAQs

Final Thoughts on the Best Vegan Ramen Recipes

Whether you’re in the mood for a quick and nourishing bowl, a rich and savory mushroom broth, or something totally unexpected like pumpkin or French onion ramen, this list has something for every craving. Ramen is one of the most versatile dishes out there, and these plant-based variations prove that comfort food can be just as rich, satisfying, and deeply flavorful without animal products.

The best part? Every bowl is an opportunity to experiment. Maybe you go classic with chewy noodles and a simple miso broth, or maybe you push the boundaries with smoky seitan, creamy coconut, or a hit of spicy kimchi. However you like your ramen, there’s no wrong way to enjoy it—just grab your chopsticks and slurp away.

If You Love Vegan Ramen, Try These Recipes Next!

• Vegan Wonton Soup With Mushrooms
• Vegan Tom Kha Soup
• Vegan Miso Soup
• Roasted Ginger and Coconut Soup

I hope this vegan ramen recipes roundup inspired you to try some of them! If you do try them out, please let me know what you think in the comments. I love hearing from you!

The post Vegan Ramen Recipes (12 Unique Ideas for Every Craving) appeared first on Olives for Dinner.

It’s freezing outside, your to-do list is never-ending, and yet, dinner? Solved. This vegan split pea soup is here to rescue your evening, wrapping you in its smoky, creamy, and unexpectedly fancy-feeling deliciousness. It’s everything you want on a cold winter night: hearty, comforting, and just the right amount of indulgent without trying too hard. Bonus? It’s a breeze to make and doubles as tomorrow’s lunch without breaking a sweat.

Here’s the thing about this soup—it’s quietly brilliant. You’ve got the humble split pea doing all the work, transforming into a velvety bowl of plant-based protein-packed magic. Pair that with just the right amount of smoky depth and a meal-prep game so strong, you’ll be patting yourself on the back for days. Trust us, once you try it, you’ll wonder how you ever survived winter without it. Split peas might not win beauty contests, but this recipe? It’s a whole vibe. Soup’s on!

Why You’ll Love This Vegan Split Pea Soup

This isn’t just any soup—it’s the soup. The one that warms you up, fills you up, and makes you feel like you’ve got life figured out (even if your laundry pile suggests otherwise). Here’s why you’ll be coming back for seconds (and thirds):

• It’s a cozy weeknight MVP: Smoky, creamy, and impossibly comforting, this soup feels like the kind of meal that fixes everything after a long day. Bonus: it’s shockingly easy to throw together.
• Big flavor, no shortcuts: Forget bland soup. Smoky paprika, garlic, and thyme bring all the depth and boldness you’d expect from something that simmered all day—but it’s ready in under an hour.
• Leftovers that only get better: This soup levels up overnight, thickening into an even creamier, richer version of itself. It’s the meal-prep hero you didn’t know you needed.
• A pantry staple glow-up: Split peas aren’t winning beauty contests, but they’re the star of the show here—affordable, protein-packed, and downright magical when they break down into creamy soup perfection.
• No-fuss, one-pot wonder: Minimal chopping, one pot, and almost no cleanup. This recipe is the kitchen equivalent of showing up to a meeting in your pajamas—effortless but totally effective.
• Comfort food that’s good for you: Protein? Check. Fiber? Check. Vitamins? Absolutely. It’s like sneaking in some self-care under the guise of comfort food.

Key Ingredients

Every ingredient in this recipe earns its keep, adding layers of flavor, creaminess, or that smoky, savory depth that makes this soup so irresistible. From pantry staples to a couple of sneaky power players, here’s what makes this vegan split pea soup shine:

• Raw cashews: Cashews are the not-so-secret weapon here, blending into a silky, dairy-free cream that makes this soup feel rich and indulgent. A touch of apple cider vinegar balances their natural sweetness, creating a luscious base that ties everything together.
• Apple cider vinegar: Just a splash, but it makes a difference. This adds brightness and a little acidity to cut through the richness of the cashew cream, keeping the soup balanced and flavorful.
• White onion: The humble onion builds the foundation of the soup’s flavor. Sautéed with vegan butter, it adds a touch of sweetness and depth, setting the stage for the smoky and savory notes to follow.
• Dried thyme: This earthy, aromatic herb brings warmth and complexity to the soup, perfectly complementing the smokiness. Think of it as the quiet star that rounds out the flavor.
• Garlic: Always a heavy-hitter, garlic adds a savory backbone to the soup, making sure every spoonful tastes as cozy as it smells.
• Vegan butter: Creamy and just the right amount of rich, vegan butter is the flavor-enhancing MVP here. It’s what gives the onion and garlic their melt-in-your-mouth vibe as they cook.
• Liquid smoke: The smoky depth you’d expect in a traditional split pea soup—without any animal products. Just a few drops of liquid smoke elevate the entire pot, giving it that signature hearty flavor. Can’t find liquid smoke? Try smoked paprika for a similar vibe.
• Split green peas: The star of the show! These little legumes are inexpensive, protein-packed, and break down beautifully as they simmer, creating a naturally creamy, hearty texture. Substitution: Feel free to switch split green peas with yellow split peas for an even earthier twist!
• Vegan bouillon: A must for bringing in bold, savory flavor. It’s the shortcut to a rich broth that makes this soup taste like it simmered all day (spoiler: it didn’t). If you don’t have vegan bouillon, swap in vegetable broth and adjust the salt to taste.

How To Make

This is the kind of recipe that makes you feel like a kitchen pro with barely any effort. A few simple steps, one trusty pot, and suddenly you’ve got a smoky, creamy bowl of magic that’s perfect for cozy nights. For full recipe details, scroll to the end of this post!

• Step 1: Soak the Cashews – Your Secret Weapon. Start by soaking raw cashews in hot water. This step is key for that luscious, creamy finish that takes this soup from simple to “wow.” Trust us—your blender will thank you.
• Step 2: Sauté for Serious Flavor. In a large pot, melt vegan butter and sauté chopped onion, garlic, and dried thyme. This quick step layers in savory depth, setting the stage for smoky deliciousness.
• Step 3: Build the Broth. Add split peas, vegan bouillon, water, and just a few drops of liquid smoke. Give it a good stir, bring everything to a boil, and then reduce to a simmer. The split peas will start breaking down, doing their magical thing.
• Step 4: Blend it Smooth (or Not). When the peas are tender, blend the soaked cashews with some of the soup until silky smooth. Stir this creamy mixture back into the pot for that velvety texture. Prefer your soup chunky? Blend just half, or skip this step entirely—your call.
• Step 5: Taste, Adjust, and Serve. This is where the magic happens. Add a splash of apple cider vinegar to brighten the flavors, season with salt and pepper, and give it one last stir. Ladle into bowls, top with fresh herbs or microgreens if you’re feeling fancy, and dig in.

How To Serve

When you’ve got a bowl of creamy, smoky, and perfectly cozy vegan split pea soup in front of you, the question isn’t if it’s amazing—it’s how to make it even better. Whether you’re dunking, topping, or pairing, the possibilities are as comforting as they are delicious. Here are a few ways to make your bowl the star of the table (or your couch dinner lineup).

• Dunk Away: Crusty bread is non-negotiable. Pair your soup with vegan buttermilk biscuits, this easy focaccia recipe, or make this easy sandwich bread. It’s buttery, crunchy-edged carb heaven—and yes, your soup deserves it.
• Top It Like a Pro: Sprinkle with microgreens or fresh thyme for a fancy-but-effortless vibe. Feeling bolder? Crispy tempeh bacon, shiitake bacon, or roasted chickpeas take this from “cozy” to “can’t stop eating.”
• Soup + Salad Power Duo: Keep things fresh and balanced with a zesty lemon-dressed kale salad or a tangy vegan Caesar. A little crunch and acidity = perfect match.
• Take the Comfort Up a Notch: Ever tried a bread bowl? Game changer. Or go classic with a grilled vegan cheese sandwich on the side—it’s like wrapping yourself in a cozy flavor blanket.
• Spice Things Up: Add a drizzle of toasted sesame oil or a sprinkle of smoked paprika for that subtle smoky heat that makes every spoonful better.
• For the Veggie Enthusiasts: Toss in some roasted cauliflower, earthy parsnips, or sweet potatoes to add bulk and bonus flavor for a little soup makeover, although she already looks fantastic.
• All About the Crunch: Crushed crackers, crispy croutons, or even salty pretzels? Yes, yes, and yes. That textural contrast is what soup dreams are made of.

FAQs

Warm Up with These Vegan Soup Favorites

• Vegan Chicken and Rice Soup
• Vegan Tom Kha Soup
• Vegan Egg Drop Soup
• Creamy Roasted Parsnip Soup

Did you try this vegan split pea soup recipe? Let me know how it turned out! Leave a comment below with your feedback, and don’t forget to give it a star rating—it helps others find (and fall in love with) this cozy recipe too. Your reviews make my day!

Vegan Split Pea Soup

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: erin wysocarski
• Total Time: 1 hour
• Yield: 4 servings
• Diet: Vegan

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Description

This vegan split pea soup is everything you want in a cozy winter meal—creamy, smoky, and satisfying, all while being ridiculously easy to whip up. Packed with plant-based protein and fiber, it’s perfect for meal prep or those nights when you just need something hearty and comforting on the table. Pair it with your favorite crusty bread, and let this no-fuss soup make your weeknight feel effortless.

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Ingredients

for the cashew cream

• 1 cup raw cashews, soaked in water for 4+ hours or overnight, then drained
• 1 teaspoon apple cider vinegar
• a few pinches of flaky sea salt
• 1 cup water

for the soup

• 1 tablespoon olive oil
• 1 large white onion, chopped
• 1/4 teaspoon salt
• 1 teaspoon dried thyme
• 4–6 cloves garlic, minced
• 1 tablespoon vegan butter
• 1/4 teaspoon liquid smoke
• 1 1/2 cup split green peas, picked over and rinsed
• 3 teaspoons vegan bouillon, whisked into 2 cups hot water
• 4 cups water

to serve

• extra cashew cream
• microgreens or thyme sprigs
• biscuits, crusty bread, crackers

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Instructions

Make the Cashew Cream:

Place the cashews, apple cider vinegar, sea salt, and water into a high-speed blender. Blend until completely smooth. Leave it in the blender—you’ll use it again to puree the soup later.

Make the Soup:

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the onion and salt, stirring to coat. Cook for about 5 minutes, stirring occasionally, until softened. Reduce the heat if it starts to brown too quickly.
3. Add the thyme and stir to coat.
4. Add the minced garlic and vegan butter and continue to saute for 2-3 minutes more.
5. Add the liquid smoke and split peas. Stir to combine.
6. Add the hot broth, stir, then the 4 cups of water.
7. Bring to boil, lower the heat, and simmer for 25 minutes until the peas are soft and tender.

Blend the Soup:

1. Let the soup cool slightly, then taste and adjust any of the seasonings.
2. Transfer a couple of cups of soup to the blender with the cashew cream and blend until smooth.
3. Optional: For a silky texture, additionally strain the blended soup through a chinois or fine mesh strainer into a clean pot.
4. Repeat this process with the rest of the soup until everything is blended. 

Serve and Enjoy

Ladle the soup into bowls and top with extra cashew cream, microgreens, or thyme sprigs. Pair with biscuits, crusty bread, or crackers for the ultimate cozy meal.

Notes

• Make It Your Texture: This soup is silky and luxurious when fully blended and strained, perfect for a “fancy-but-easy” dinner moment. If you prefer a chunkier texture, blend just half the soup and stir it back in—you’ll get creamy vibes with hearty bites.
• Storage: If you’ve got leftovers (lucky you!), store the soup in an airtight container in the fridge for up to 5 days. The flavors actually deepen overnight, making tomorrow’s bowl even better.
• Reheating Tips: Gently reheat the soup on the stove over low heat, stirring occasionally. If it’s thickened in the fridge, just add a splash of water or vegetable broth to loosen it up. In a hurry? The microwave works too—heat in 1-minute intervals, stirring in between, until warmed through.
• Freezing: This soup freezes like a dream! Once cooled, transfer it to freezer-safe containers, leaving a little room at the top for expansion. It’ll keep for up to 3 months. Thaw overnight in the fridge, then reheat as directed.
• Cashew Cream Tip: If you’re making this soup ahead, keep the cashew cream separate until you’re ready to serve. This helps preserve its velvety texture and prevents it from separating during storage.
• Split Pea Magic: No need to soak your split peas—just a quick rinse to remove any dust, and they’re good to go. This time-saving step means you can go from pantry to pot without the extra prep

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Lunch, Dinner
• Method: Sautéed, Blended, Simmered
• Cuisine: American

The post Vegan Split Pea Soup appeared first on Olives for Dinner.

Who says classics can’t evolve? This vegan clam chowder takes all the cozy, comforting flavors of the iconic version and gives them a plant-based spin that’s rich, creamy, and hearty—without a single clam in sight. Mushrooms and soy curls soak up the broth like they were made for it, bringing an umami punch that’s packed into every bite.

Whether you’re missing the nostalgic taste of chowder or searching for a plant-based option that delivers warmth and flavor, this recipe has you covered. It’s a little throwback, a little fresh, and just the right kind of unexpected. It’s like wrapping a warm blanket around your taste buds on a chilly day. This is the ultimate comfort food in a bowl—minus the seafood.

Why You’ll Love This Recipe

If comfort food that feels both familiar and fresh is your vibe, this vegan clam chowder is going to be your new favorite. It’s everything you expect from a chowder—rich, creamy, and satisfying—but with a plant-based twist that doesn’t skimp on flavor. Here’s why you’ll be hooked:

• No clams, no problem Mushrooms and soy curls step up to take the place of clams, soaking up the broth and delivering an umami-packed richness that makes clams a thing of the past.
• Cashew cream magic. Creamy, luscious, and velvety—cashew cream is the secret to that silky texture you crave in a chowder, without any dairy involved.
• Deep flavors in about an hour. Smoky vegan bacon, fresh thyme, and a savory broth come together fast, giving you a layered, comforting dish without spending hours at the stove.
• Leftovers that taste even better. This chowder gets more flavorful with time, so it’s perfect for meal prep or saving a bowl for those lazy days when cooking feels like a chore.
• Chowder meets plant power. All the classic comfort, now fully plant-based—perfect for vegans, vegetarians, or anyone who just loves a good bowl of hearty soup.

Key Ingredients

The beauty of this vegan clam chowder? It’s all about the right ingredients doing their thing to bring you the perfectly satisfying vibes you crave. Here’s what makes this chowder the kind of comfort food you’ll want to make on repeat.

• Raw Cashews: Cashews in a chowder? You bet. Blended into a dreamy cream, they’re the secret behind that rich, silky texture without a drop of dairy.
• Vegan Butter: Let’s be real—everything’s better with a little butter. This adds a rich base that gives your chowder that perfect, buttery flavor.
• White, Brown, or Oyster Mushrooms: Forget clams. Mushrooms step in here, soaking up all that broth and bringing a meaty, savory bite that’ll make you a believer in the power of vegan seafood. Our guide on how to cook oyster mushrooms will give you more info on selecting, prepping, and storing them!
• Soy Curls: Think of these as little flavor sponges. They soak up the broth like pros, giving you a chewy, satisfying texture that plays perfectly with the creamy soup.
• Crumbled Nori: Just a sprinkle of this seaweed gives the chowder that subtle briny kick. It’s like the ocean gave your bowl a little wave!
• Tempeh Bacon: Smoky, crispy, and full of flavor—tempeh bacon is the special sauce that pulls all the savory elements together.
• Celery: Adds a nice crunch and a little brightness to balance out all the creaminess.
• Onion: These lay down the savory foundation that every good chowder needs.
• Fresh Thyme: A sprinkle of thyme adds an aromatic, earthy note that balances the richness of the broth. It’s the small things, right?
• No-Chicken Broth (or Vegetable Stock): This is where all the depth comes from. The broth ties everything together, giving the chowder its savory, comforting soul.
• Yukon Gold Potatoes: Creamy, tender, and just the right amount of hearty—these potatoes make every bite feel like the perfect blend of cozy and filling.

How To Make

This vegan chowder might look like a showstopper (because let’s be real, it totally is), but making it is as easy as cozying up with a bowl of it afterward. Here’s how you go from gathering your stellar ingredients to inhaling the aromas of creamy, savory perfection in about an hour:

Step 1: Make The Cashew Cream – Blend your soaked cashews into the silkiest, creamiest mixture you’ve ever seen. This is what gives your chowder that luscious texture that’s smooth as silk. Pro tip: No one needs to know it’s cashews. It’s just your little secret.

Step 2: Sauté The Mushrooms – Get the mushrooms sizzling in some vegan butter until they’re golden and fragrant. They’re here to give your chowder that savory seafood texture minus the clams.

Step 3: Get Your Soy Curls Sizzling – Rehydrate your soy curls and let them crisp up a bit in the pan. They’re going to soak up all the flavor and add that hearty texture that makes every spoonful satisfying.

Step 4: Build the Broth – Time to get things simmering! Toss in your onions, celery, and garlic for a savory base, then add in your broth and potatoes. Let it simmer away until the potatoes are tender and your kitchen is filled with the dreamy aroma of this New England-style vegan chowder!

Step 5: Bring It All Together – Here’s where the magic happens—stir in the cashew cream, soy curls, and mushrooms, and watch it all come together. Let it simmer for a few minutes, and bam—you’ve got a big pot of cozy, clam-free goodness.

How To Serve

This vegan clam chowder is perfect on its own, but if you want to take it up a notch, add some carbs. They never disappoint. Here are a couple of great options!

• Classic with a Twist: Sourdough or homemade focaccia is perfect for soaking up every drop of that rich, creamy broth. Tear off a chunk and dip it right in—comfort food heaven.
• Bring on the Biscuits: Warm, flaky homemade buttermilk vegan biscuits are made for dunking. The buttery, melt-in-your-mouth texture adds the perfect finishing touch to your chowder bowl.

FAQs

Craving More Soups and Stews? Check Out These Recipes!

• Vegan Beef Bourguignon With Seitan
• Vegan Chicken and Rice Soup
• Vegan Potato Soup
• Creamy Roasted Parsnip Soup

I hope you enjoy this vegan clam chowder recipe! If you make it, I’d love it if you left a review and star rating below to help others find and fall in love with it too. 

New England Vegan Clam Chowder

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 15 reviews

• Author: erin wysocarski
• Total Time: 1 hour 20 minutes
• Yield: 4 servings
• Diet: Vegan

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Description

This vegan clam chowder is everything you love about the classic but with a plant-based remix—creamy, cozy, and full of flavor, minus the seafood. Mushrooms and soy curls are the star players here, soaking up all that rich broth and bringing the perfect hearty bite. Taste buds, get ready to be enchanted! 

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Ingredients

for the cashew cream

• 1 cup raw cashews, soaked in plenty of water overnight, then drained
• 1/2 cup water
• couple dashes of coconut or apple cider vinegar (optional)

for the “clams”

• 1 tablespoon plant-based butter
• 10–12 ounces of white, brown or oyster mushrooms, destemmed and chopped
• 1 cup Butler Soy Curls
• 1/2 sheet crumbled nori
• 1 tablespoon olive oil

for the broth

• 1–2 tablespoons plant-based butter or refined coconut oil
• 4 strips of tempeh bacon, chopped (store-bought also works)
• several dashes of liquid smoke
• 1 celery stalk, chopped
• 1 medium onion, diced
• 3 garlic cloves, smashed and chopped
• 1 teaspoon fresh thyme, chopped
• 1 bay leaf
• 5 cups No-Chicken, mushroom, or vegetable stock
• 2 cups peeled and diced Yukon Gold potatoes
• 1 tablespoon cornstarch, blended with 2 tablespoons water
• salt and pepper, to taste
• fresh thyme, chopped

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Instructions

to make the cashew cream

1. Using a high-speed or immersion blender, blend the cashews and liquid together until velvety smooth. Add in a couple dashes of vinegar to counteract the sweetness of the cashews, if desired. Set aside.

to prepare the clams

1. Melt the plant-based butter in a large, heavy pot over medium heat. Add the mushrooms and saute until softened, turning down the heat a bit if needed. Transfer to a bowl.
2. Add the soy curls and nori to the pot, cover with water. Bring to a boil and turn off the heat, but leave on the burner for about 10 minutes. Allow to cool. Chop into bite-sized pieces.
3. Preheat a cast-iron skillet over medium heat. Add a little oil, then the soy curls. Allow to saute, stirring occasionally, until slightly dried out and slightly golden around the edges. Combine with the reserved mushrooms to the side.

to prepare the broth

1. Using the same pot, melt 1 tablespoon of the butter or oil over medium heat. Add in the chopped tempeh bacon, and allow to saute for a couple of minutes. Reduce the heat to medium low, and add a few dashes of the liquid smoke.
2. Add the celery, onion and garlic to the pot, increase the heat back to medium and stir. After a minute, add in the remaining 1 tablespoon of plant-based butter or a few splashes of broth as needed to reduce sticking. Allow to cook for several minutes, until the onion is soft.
3. Sprinkle in the thyme, add the bay leaf. Add the stock and potatoes. Allow to come to a simmer and cook for 20 minutes, or until the potatoes are done.
4. Bring back to a boil, stir in the cornstarch slurry, and stir until slightly thickened.

to finish

1. Stir in the reserved cashew cream, mushrooms, and soy curls. Heat through, adding in salt and pepper, and a few dashes of liquid smoke if desired, to taste.

Notes

• Storage: Got leftovers? Lucky you! Pop them into an airtight container and store in the fridge for up to 4 days.
• Reheating: Simply warm on the stovetop over medium heat, adding a splash of broth or water to bring back that creamy goodness. In a hurry? The microwave works too—just heat in 30-second intervals, stirring in between, until piping hot.
• Meal Prep Marvel: This chowder gets even better the next day, so don’t be shy about meal-prepping for a cozy week ahead!

• Prep Time: 20 minutes
• Cook Time: 1 hours
• Category: Dinner
• Method: Blended, Sautéed, Boiled, Reconstituted, Chopped
• Cuisine: American

The post Vegan Clam Chowder appeared first on Olives for Dinner.

There’s something incredibly comforting about a bowl of tom kha soup. This vegan version takes the classic Thai dish and gives it a plant-based makeover, without losing any of its vibrant, aromatic charm. Think rich coconut milk mingling with the bright notes of lemongrass and galangal, creating a broth that’s both soothing and invigorating.

This recipe is all about simplicity without compromising on flavor. Tender soy curls and hearty mushrooms soak up the fragrant broth, turning every spoonful into a flavor-packed experience. Whether you’re a seasoned vegan or just looking for a fresh, easy-to-make dish, this vegan tom kha soup promises to be a new favorite. It’s a quick, flavorful escape to Thailand, right from your kitchen.

Why You’ll Love This Recipe

Tom kha soup is a traditional Thai dish known for its rich, creamy broth and aromatic ingredients. This vegan version captures all of that magic with a swirl of creamy coconut milk, a pop of lime, and a handful of seasoned vegan soy curls and fresh herbs, creating a comforting bowl of goodness. Here’s why you’ll love this soup:

• Flavor-Packed: The blend of lemongrass, galangal, and lime creates a vibrant and aromatic broth that’s hard to resist.
• Creamy Comfort: Coconut milk adds a luxurious creaminess that makes each spoonful incredibly satisfying. Using full-fat coconut milk enhances the soup’s richness, giving it a depth of flavor that light coconut milk just can’t match.
• Easy to Make: With simple ingredients and steps, this recipe is perfect for both weeknight dinners and impressing guests. Prepping your ingredients ahead of time can streamline the cooking process, making it even more convenient.
• Friendly to All: This soup is vegan and vegetarian, making it a great choice for everyone at the table.
• Fresh and Light: Despite its rich flavors, the soup remains light and refreshing, making it suitable for any season. The acidity from the lime juice perfectly balances the creaminess of the coconut milk, creating a well-rounded and refreshing flavor profile.
• Versatile: Customize with your favorite vegetables or proteins to make it your own. Try adding baby corn, snap peas, or tofu for extra texture and variety, making each bowl unique.

Key Ingredients

The magic of vegan tom kha lies in its vibrant, aromatic ingredients. Each component plays a crucial role in creating the rich, satisfying flavors that make this soup so special. Let’s dive into what makes each ingredient shine.

• Soy Curls: Soy curls are the unsung heroes of vegan cuisine. Made from whole soybeans, they have a knack for soaking up flavors and adding a chewy, meaty texture to your soup. They’re a fantastic plant-based protein source that elevates this dish from good to great.
• Vegetable Broth: The base of any great soup starts with the broth. Using a good quality vegetable broth sets the stage for all the other flavors to meld together beautifully. A vegan chicken broth is a particularly great choice, adding an extra depth that enhances the overall flavor.
• Galangal: Meet galangal, the zesty cousin of ginger. It brings a unique, peppery warmth to the broth that’s essential for that authentic tom kha flavor. Fresh galangal can be found at most Asian markets and adds an irreplaceable zing to the soup. Slice it thinly to release all those wonderful, aromatic flavors.
• Lemongrass: Lemongrass is like the aromatic cheerleader of this dish, adding a bright, citrusy note that balances the richness of the coconut milk. Lightly whack the stalks with the back of a knife before chopping to release its essential oils and boost the flavor.
• Lime: Both the zest and juice of lime are used in this recipe to add a fresh, tangy kick. The acidity of the lime juice perfectly balances the creamy coconut milk. Zest the lime before juicing to make the process smoother and get the most out of your lime.
• Chopped Oyster or Shiitake Mushrooms: These mushrooms add a lovely umami depth to the soup, making it extra hearty. They soak up the flavors of the broth, becoming little flavor bombs in each bite. Use whichever you prefer or have on hand; both work beautifully in this recipe.
• Vegan Fish Sauce: Vegan fish sauce brings that essential salty, umami kick to the soup. Buy a bottle of it or make your own! A little goes a long way, so start small and adjust to taste. Use a good quality soy sauce as a sub if you can’t access plant-based fish sauce.
• Sugar: Just a touch of sugar balances the tangy and salty elements, rounding out the flavors nicely. It’s a small but mighty addition that brings harmony to the dish.
• Full-Fat Coconut Milk: The creamy backbone of this soup, full-fat coconut milk, adds richness and depth. It transforms the broth into something luxurious and comforting. For the best texture and flavor, avoid light coconut milk and go for the real deal.
• Chopped Cilantro and Fresh Basil: These fresh herbs add a burst of color and a final layer of flavor. Cilantro brings a fresh, citrusy note, while basil adds a hint of sweetness. Garnish generously for a vibrant and fragrant finish.

How To Make

Making this vegan tom kha is a breeze and doesn’t require any fancy equipment. You’ll create a rich, aromatic broth infused with classic Thai flavors, complemented by hearty soy curls and fresh herbs. For the full recipe, scroll down to the recipe card.

Prepare the Soy Curls:

• Start by giving your soy curls a soak in seasoned boiling water. This step is quick and easy, rehydrating the curls and transforming their texture from dry and crisp to soft yet succulent.
• After squeezing out all of the extra liquid, pop them in the oven until they’re perfectly chewy and a little crispy around the edges. Trust us, this is where they turn into flavor sponges.

Create the Aromatic Broth:

• Simmer vegetable broth with galangal, lemongrass, and lime zest. This is where the magic happens—your kitchen will smell amazing.
• Strain out the aromatics to keep the broth smooth and clear, leaving behind all that infused goodness.

Finish the Soup:

• Toss in your mushrooms and let them soften in the broth. They’ll soak up all those beautiful flavors during this time.
• Stir in coconut milk, vegan fish sauce, lime juice, and a pinch of sugar. It’s all about balancing those sweet, salty, and tangy notes.

Assemble and Serve:

• Divide the baked soy curls into bowls. They’re the heart of this dish, adding protein and a satisfying bite.
• Pour that gorgeous broth over the soy curls.
• Garnish with fresh herbs, lime wedges, and a drizzle of chili oil for an extra kick. It’s like a party in a bowl.

FAQs

There you have it—a delicious, comforting bowl of vegan tom kha soup that’s easy to make and packed with bold, subtly spicy, and vibrant flavors. This recipe is perfect for weeknight dinners or impressing guests with its rich, creamy coconut milk and zesty lemongrass undertones. Whether you’re a seasoned vegan or just looking to try something new, this Thai-inspired dish is sure to become a favorite in your kitchen. Enjoy the journey of flavors and the comfort of a homemade meal that’s both nourishing and satisfying. Happy cooking!

Have you tried this vegan tom kha recipe? Drop a star rating and share your thoughts in the comments below. I love hearing from you!

Easy Vegan Tom Kha Soup

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: erin wysocarski
• Total Time: 50 minutes
• Yield: 2 servings
• Diet: Vegan

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Description

Creamy coconut milk, zesty lemongrass, and a spicy kick of galangal make this vegan tom kha soup a must-try. It’s like a cozy Thai getaway in a bowl, perfect for spicing up your weeknight dinners. Get ready to fall in love with this flavor-packed comfort food!

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Ingredients

for the soy curls

• 4 ounces soy curls
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon white pepper

for the broth

• 4 cups vegetable broth
• 1 thumb-sized piece of galangal, sliced thinly
• 2 large stalks of lemongrass, tough outer layer removed and whacked lightly against the edge of the counter to loosen up the fibers, then chopped into 2-inch pieces
• the zest and juice of one lime
• 2 cups chopped oyster or shiitake mushrooms
• 2 tablespoons vegan fish sauce
• 1 teaspoon sugar
• 13.5 ounce can of full-fat coconut milk

to serve

• chopped cilantro
• fresh basil
• lime wedges
• chili oil

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Instructions

1. Preheat your oven to 400 degrees.

to prepare the soy curls

1. Place the soy curls in a saucepan and add just enough water to cover them. Season with salt, garlic powder, onion powder, and white pepper.
2. Cover and bring to a boil, then turn off the heat and let sit for about 10 minutes. Drain and press very well to remove excess water.
3. Spread the pressed soy curls on a baking sheet lined with a silpat or parchment paper. Drizzle with a bit of oil and toss to coat evenly.
4. Bake for 20-25 minutes, stirring halfway through to prevent burning. They should be slightly meaty and chewy. Set aside.

to make the broth

1. In a medium-sized saucepan, combine the vegetable broth, galangal, and lemongrass. Bring to a simmer over medium heat and let it simmer for about 10 minutes to infuse the flavors.
2. Add the lime zest and continue to simmer for another 5 minutes
3. Pour the broth through a strainer to remove and discard the bits, then return the broth to the saucepan.

to finish the soup

1. Add the chopped oyster or shiitake mushrooms to the broth and allow to soften for a few minutes. Simmer until the mushrooms are tender.
2. Stir in the vegan fish sauce, lime juice, sugar, and coconut milk. Heat gently and stir to combine all the ingredients. Do not boil to maintain the delicate flavors.

assemble and serve

1. Divide the baked soy curls between 2 bowls.
2. Pour the broth over the soy curls.
3. Garnish with chopped cilantro, fresh basil, lime wedges, and a drizzle of chili oil as desired. Serve immediately and enjoy.

Notes

Ingredient Prep:

For the best results, prepare all your ingredients before you start cooking. This makes the process smoother and ensures you don’t miss any key steps.

Storage:

Store any leftover vegan tom kha soup in an airtight container in the refrigerator for up to 4 days. The flavors meld and deepen over time, making for an even more delicious bowl the next day.

Reheating:

Reheat the soup gently on the stove over medium heat until warmed through. If the soup has thickened too much in the fridge, add a splash of vegetable broth or coconut milk to bring it back to your desired consistency. Avoid boiling the soup to preserve the delicate flavors of the coconut milk and herbs.

Serving Suggestions:

Serve this soup with a side of jasmine rice or rice noodles for a more filling meal. The rice will soak up the flavorful broth beautifully.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Mains
• Method: Simmered
• Cuisine: Thai

The post Vegan Tom Kha Soup appeared first on Olives for Dinner.

Making vegan wonton soup is a satisfying kitchen adventure, more akin to a cozy weekend affair than a quick Tuesday night dinner. It’s a bit of a process, but think of it as meal prep’s more glamorous cousin. You’re not just chopping mushrooms and prepping broth—you’re making and assembling an experience that can be frozen and savored later.

The best part? Getting lost in the rhythmic process of chopping and folding wontons with a podcast or music in the background, surrounded by the aromatic broth swirling around you as it simmers. Preparing this soup is a little labor of love, but it’s the kind you’ll be grateful for when you’re tucking into bowl after bowl of this savory, umami-rich dish.

For those who find joy in both cooking and eating, this vegan wonton soup recipe is your ticket to bliss. It’s not just food; it’s a mini project with major returns. Let’s explore how to make this recipe, and create a big batch of comfort food. This recipe is less about the hustle and all about the fold.

For more cozy vegan soup recipes, check out our vegan crab coconut soup, French onion ramen noodle soup, best vegan ramen options, and miso soup. If you’re craving noodles, give our fire noodles and crispy tofu recipe and try, or for something simple, our easy soba noodles are guaranteed to hit the spot.

Why You’ll Love This Vegan Wonton Soup Recipe

Discover the savory blend of flavors in this vegan wonton soup that is as satisfying to make as it is to eat. Here’s why you’ll fall in love with this recipe:

• Packed with Umami: Every spoonful is a deep dive into rich, umami-packed goodness that’s packed with meaty mushrooms.
• Meal Prep Magic: Prep once, eat gourmet all week. These wontons freeze like a dream, making your future self very, very happy.
• Zen in the Kitchen: The rhythmic folding of wontons turns cooking into a meditative practice, perfect for unwinding.
• Aroma Therapy: The scent of simmering broth is enough to soothe any soul, filling your kitchen with fragrant bliss.
• Crowd-Pleaser: Whether you’re cooking for vegans, vegetarians, or the veg-curious, this dish is guaranteed to impress.

Key Ingredients

In our vegan wonton soup, each ingredient isn’t just showing up—they’re showing off. Let’s unwrap the magic behind what makes this soup a stand-out star in your kitchen:

• Toasted Sesame Oil: This isn’t just any oil; it’s the secret handshake of flavor that brings a nutty, almost whispering depth to the dish. Imagine it’s the cool friend who makes everything better just by being there.
• Shallots: If the soup world had a sweetness dial, shallots would be the way to turn it up a notch without going overboard. They add just the right amount of sharpness and a touch of elegance to the mix.
• Garlic: The hero we all need, garlic brings its A-game to both the wontons and broth, giving that unmistakable aroma and flavor.
• Maitake and Oyster Mushrooms: These mushrooms are not just a filler. They pack a punch of umami that makes each bite a savory, earthy delight. They’re the robust heart of your wonton filling, bringing texture and taste that’s nothing short of a mic drop. Feel free to use shiitakes as well. For more on this fantastic fungi, check out our shiitake mushroom cooking guide!
• Chives: Fresh, with a mild oniony zing, chives are like the final sprinkle of magic dust that ties all the wonton flavors together, adding color and a burst of freshness.
• Wonton Wrappers: The unsung heroes that hold it all together. Think of them as the cozy blanket wrapping all that goodness into a neat little package, ready for the plunge into broth perfection.
• Vegetable Broth: Choosing a rich, flavorful broth is like laying down a red carpet for your wontons. It’s all about building a luxurious, sippable foundation that elevates everything floating in it.
• Soy Sauce: This is the depth charge in the broth, bringing saltiness, a hint of sweetness, and a deep, rich color that makes the soup look as good as it tastes.
• Pureed Roasted Ginger: Just when you thought it couldn’t get better, in walks ginger with its spicy, warm kick that cuts through and balances the richness, making every spoonful sing.
• Full-Fat Coconut Milk: Optional, but oh-so-recommended for a swirl of creaminess that’s like upgrading from coach to first class. It’s the smooth, rich twist your soup didn’t know it needed.
• Garnishes: Fresh basil, Thai chilis, fried shallots, scallions, and lime, while optional, add layers of fresh, zesty flavors that make each bite a discovery.

There you have it: a line-up of ingredients ready to make your vegan wonton soup not just a meal, but an experience.

How To Make This Recipe

This vegan wonton soup recipe is easy, satisfying, and impressively fancy. Let’s slice, dice, fold, and simmer our way to dumpling heaven!

1. Prep Your Produce: Kick things off by chopping your shallots, garlic, mushrooms, and chives. It’s your veggie all-star team getting ready to bring their A-game to the soup pot.
2. Make Your Wonton Filling: In a pan with a swirl of toasted sesame oil, cook the shallots and garlic until they’re just turning golden. Add in the mushrooms, giving them a good stir until they’re soft and flavorful, then mix in the chives off the heat.
3. Fold Your Wontons: This is where the magic happens. Spoon the filling into your wonton wrappers, and fold them into little parcels. Check out my “How To Fold A Wonton” post for a more in-depth guide.
4. Make Your Broth: Roast your ginger. Check out my guide on how to roast ginger here. In a clean pot, combine more sesame oil, garlic, and shallots, then add the broth ingredients and let everything simmer together. This is when your kitchen starts to smell like heaven.
5. Serve: Once your wontons are boiled to perfection, ladle them into bowls, pour over the gingery, aromatic broth, and add your chosen garnishes. Enjoy!

How To Fold A Wonton

Learn how to fold a wonton following these easy steps. After you fold a few, you’ll be a pro!

Final Thoughts

And there you have it, folks – a vegan wonton soup that’s as fun to make as it is to eat, proving once and for all that your kitchen can indeed be a place of culinary magic and mindfulness. Whether you’re meal prepping for the week ahead or simply in need of a comforting bowl to warm you up, this recipe has got you covered.

FAQs

Vegan Wonton Soup with Mushrooms

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• Author: erin wysocarski
• Total Time: 1 hour 30 minutes
• Yield: 50 wontons
• Diet: Vegan

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Description

Whip up a batch of this vegan wonton soup, and you’re not just making dinner, you’re crafting an experience. With its umami-rich mushrooms snuggled into delicate wrappers and swimming in a zesty ginger broth, this is the plant-based hug your taste buds have been waiting for.

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Ingredients

for the wonton filling

• 1 tablespoon toasted sesame oil
• 1 cup minced shallot
• a few pinches of salt
• 1 tablespoon minced garlic
• 4 cups mixed mushrooms (maitake and oyster), minced, tough parts removed
• mirin (a few tablespoons, for deglazing)
• 3/4 cup minced chives

additional:

50 wonton wrappers

for the roasted ginger broth

• 1 tablespoon toasted sesame oil
• 4 cloves garlic, minced
• 2 tablespoons water
• 1 large shallot, sliced into half-moon shapes
• 2 tablespoons sake or broth
• 4 cups vegetable broth (Imagine brand No-Chicken broth is great)
• 1 tablespoon mirin
• 1 tablespoon soy sauce
• 1/2 tablespoon pureed roasted ginger
• 1/4 cup full-fat coconut milk, optional but recommended (scrape the heavy stuff off the top of the can)

garnish (optional but recommended)

• fresh basil, Thai chilis, fried shallots, scallions, lime

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Instructions

To make the wonton filling:

1. Cook Shallots and Garlic: In a large pot, heat sesame oil over medium-high. Saute shallots with a pinch of salt until golden, then add garlic and cook for 1-2 more minutes.
2. Add Mushrooms: Mix in mushrooms and let them cook until they’ve softened and developed some color, about 5 minutes. Remove from heat, mix in chives, and set aside to cool.

To assemble the wontons:

1. Fill Wontons: Place a teaspoon of filling in the center of each wrapper. Fold according to the instructions above.
2. Freeze: Place assembled wontons on a baking sheet and freeze. Once frozen, transfer to a storage bag.

To make the broth:

1. Soften Garlic: In a medium pot, heat sesame oil over medium. Add garlic and cook until golden. Add water and let it simmer until garlic is soft.
2. Build Broth: Add shallots, then deglaze with sake or broth. Add vegetable broth, mirin, soy sauce, and ginger. Simmer for 10-15 minutes. Stir in coconut milk if using.

Cook and Serve: 

1. Boil Wontons: Bring a large pot of water to a boil. Cook wontons in batches until they float and are heated through.
2. Serve: Place wontons in bowls, ladle over the ginger broth, and garnish as desired.

Notes

Prep Ahead:

To make this recipe more manageable, you can prepare both the wonton filling and the ginger broth a day in advance. This will break up the cooking process and allow the flavors, especially in the broth, to deepen overnight.

Storage Advice:

Wonton Filling: If you have leftover filling, it can be kept in the refrigerator for up to three days, making it convenient to whip up a few fresh wontons whenever you’d like. The filling can also be frozen for up to a month; just be sure to thaw it in the fridge overnight before you plan to use it again.

Wontons: After assembling, wontons can be frozen on a baking sheet, and once fully frozen, transferred to a freezer-safe bag or container. They’ll keep well for up to two months. There’s no need to thaw them before cooking; just add a minute or two to the boiling time.

Ginger Broth: The broth can be refrigerated for up to five days and actually tastes better the next day as the flavors meld together. It can also be frozen in an airtight container for up to three months. To reheat, simply thaw it in the fridge if frozen, and warm it on the stove over medium heat.

Cooking Tip:

For an extra infusion of flavor, consider simmering the broth with the mushroom bases that you’ve saved. This not only reduces waste but also intensifies the umami flavor in your broth.

Serving Suggestion:

Wontons are best enjoyed fresh from the pot, but if you have leftovers, store them separately from the broth to prevent them from getting soggy.

• Prep Time: 1 hours
• Cook Time: 30 minutes
• Category: Dinner
• Method: Sautéed, Simmered
• Cuisine: Asian

The post Vegan Wonton Soup With Mushrooms appeared first on Olives for Dinner.

Why You’ll Love This Recipe

This vegan chicken and rice soup is packed with flavor! The combination of vegan chicken, hearty rice, and a supremely savory broth makes a delicious bowl for you to wrap your hands around. Robust flavors of sage, marjoram, thyme, and rosemary give it a cozy feel, and this soup will fill your entire home with amazing aromas.

Soy Curls: A Great Vegan Substitute for Chicken

Butler soy curls are made from whole, non-GMO soybeans that have been soaked, textured, and dehydrated. The first time I used soy curls was in this Sweet and Sour Soy Curls recipe, and I’ve been a fan of the product ever since. I’m not a fan of anything that’s too faux-meaty in taste or texture. Soy curls offer a nice texture that’s so good without that over-the-top, faux-meaty quality.

How to Prep Soy Curls

Soy curls need to be reconstituted in a seasoned liquid before use, as they are dehydrated and super neutral in flavor. They’ll double in size during the 10-minute reconstitution process, so you can start with a smaller portion than you think you may need.

In this recipe, I reconstituted the soy curls in a no-chicken vegan broth, dried sage, and a little salt. After about 10 minutes, I drained the soy curls and pressed off most of the liquid. I used a sieve and a large spoon for this, but you can also place the soy curls into one sieve, place another identical-sized sieve over the top and squeeze out the liquid that way.

For the version you see here, I’ve chopped the soy curls by hand into smaller pieces. I’ve also pulsed them a few times in a food processor which works well! Either method will leave you with pieces of vegan protein that are perfectly sized and formed for this soup.

Key Ingredients

Modify this super simple vegan soup to your liking. Here’s why the ingredients work here, as well as some subs to consider:

Soy Curls: This ingredient is a great vegan chicken, beef or seafood substitute. You can add it to stir frys or any rice or noodle dish without even making it a substitute for anything specific. Its taste is neutral (it must be seasoned) and its texture is amazing, making it a super-versatile, whole-food, plant-based ingredient. If you don’t want to use soy curls, you can sub any commercially prepared vegan chicken here, or leave it out completely.

Mushrooms: I’ve used shiitakes and cremini mushrooms here, and both work great. Feel free to slice or quarter them. When prepping the mushrooms, do not rinse them. If they have any dirt on them, just brush it away with your fingers or a slightly damp paper towel if they’re really dirty.

Vegan butter: Miyoko’s cultured butter is fantastic here, but Earth Balance or Violife is great too. It adds a subtle buttery richness that makes this soup so good.

Vegan broth: As mentioned above, I love Better Than Bouillon or Massel bouillon. Some boxed vegan broth tends to have a tangy or bitter flavor, so be sure to taste it beforehand to ensure this soup will be delicious. You can even make your own broth if you like.

Rice: I used basmati rice here, but jasmine would also work. Feel free to sub cooked noodles or leave the carbs out entirely if that’s something you do. The soup will still be super delicious!

Herbs Added to This Soup

Sage: Dried sage has a warm, earthy quality with undertones of eucalyptus. I use sage a ton during the holidays, and the aroma instantly brings me to November and December, and all the wonderful food that comes with it.

Thyme: Dried thyme has a warm and cozy flavor with both bright and earthy undertones. It adds depth and complexity to dishes and works so well with the sage here. Its aroma instantly creates a sense of warmth and comfort. Feel free to sub 1/2 teaspoon of fresh thyme leaves here if you like, or just eyeball it and throw a few sprigs in. Just remember to remove them from the soup before serving.

Rosemary: Dried rosemary has a strong, woodsy flavor with undertones of pine and mint. Feel free to use 1/2 teaspoon of fresh, chopped rosemary here, or throw in a sprig or two, remembering to remove it before serving.

Marjoram: Dried marjoram adds some delicate and sweet notes with floral and citrus undertones. It works really well here to balance out all of the strong and earthy flavors of sage, thyme, and rosemary.

How To Serve This Vegan Chicken and Rice Soup

This soup is super easy to make and sub out ingredients with. It’s pretty foolproof and has become a favorite weeknight dinner for us since I first made it.

If you’re feeling a little under the weather, feel free to add a teaspoon or two of mellow white miso to a serving bowl, then ladle the hot soup over it, then give it a stir.

Serve with saltines, Ritz crackers (yes, they’re vegan!), olive oil biscuits, Bisquick biscuits (use plant-based milk and they’re vegan), oyster crackers, or anything carby. Savor the aroma and beautiful flavors of this soup without a ton of time or effort!

Check Out These Ideas for More Vegan Soup Recipes!

Every season except for summer, I love making soup. These recipes are perfect for Spring, Fall, and Winter.

• This Vegan Crab Coconut Soup used jackfruit in place of crab, and the broth is super delicious! This vegan seafood soup is creamy, complex, and restaurant quality.
• Make this Thai-Inspired vegan Coconut Soup without much effort as well! Coconut milk and fresh cilantro work so well together here, and this soup is packed with fresh and healthy produce!
• If you have some extra time, this Wonton Soup with Vegan Pork is so good. Uncooked, ground farro is used to create vegan pork, and making and folding wontons is so relaxing.
• This Vegan Split Pea Soup is also super simple, filling, and a great weeknight dinner. Hearty split peas are the star of this soup, and cashew creamy adds a wonderful creaminess.

Vegan Chicken and Rice Soup

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: erin wysocarski
• Total Time: 1 hour
• Yield: 2 servings
• Diet: Vegan

Print Recipe

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Description

Make this vegan chicken and rice soup with soy curls in place of chicken to recreate this classic. It’s comfort in a bowl!

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Ingredients

for the vegan chicken

• 1 cup Butler Soy Curls
• 1 tsp vegan bouillon (I used Better Than Bouillon brand No-Chicken base)
• 1 tsp sage
• 1/2 tsp salt
• 1 TB olive oil

for the soup

• 1 TB vegan butter
• 1 TB olive oil
• 1 small onion, diced
• 1 tsp sage
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp marjoram
• 2 small carrots, sliced
• 1 cup mushrooms, sliced (I used shiitakes)
• 1 stalk celery, sliced
• 5 cups vegan broth (I used Better Than Bouillon brand No-Chicken base)

to serve

• 1 cup cooked rice
• oyster crackers, biscuits or saltines

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Instructions

to make the vegan chicken

1. Preheat oven to 425.
2. Fill a medium-sized saucepan 2/3 full with water. Cover and bring to a boil.
3. Once at a boil, turn the heat off but leave the pan on the burner.
4. Add the soy curls, sage and salt. Stir.
5. Place the lid back on top and allow the soy curls to soften for about 10 minutes.
6. Drain the soy curls with a sieve and press down on the soy curls to squeeze out as much liquid as you can.
7. Roughly chop the soy curls.
8. Place a silpat onto a baking sheet.
9. Toss the softened soy curls with 1 TB olive oil.
10. Transfer to the silpat-lined baking sheet and bake for 10 minutes.

to prep the soup

1. In a large Dutch oven, melt the vegan butter and olive oil over medium heat.
2. Add the chopped onion and saute until soft, about 5 minutes.
3. Mix the sage, thyme, rosemary and marjoram in a small dish. Sprinkle over the onion and stir to coat.
4. Allow to saute for 3 minutes more, then add in the carrots.
5. Saute for 2 minutes, then add in the mushrooms and celery.
6. Saute for another minute or two, then add in the baked soy curls.
7. Stir to combine, then add 5 cups of vegan broth to the pot.
8. Increase the heat to medium high and bring to a very small boil, then reduce the heat to medium low and allow to simmer for 15 minutes.
9. Add the cooked rice to 2 bowls and ladle the soup over the top. Serve immediately.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Lunch, Dinner
• Method: Sautéed, Baked
• Cuisine: American

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