How to make vegan soup with rice, kale, tofu, and lentils

The simple ingredients in vegan soup are what make it so delicious.

When it comes to making a vegan soup, it’s about the simplicity of the ingredients, how you use them, and how much you use each.

Vegan soup is a way to make a meal that’s so simple that it’s worth making.

Read more about soup, and try one of our easy vegan soup recipes.

Read the complete guide to making vegan soup.

Vegan Stuffed Peppers 1 small head of garlic, finely chopped 2 medium yellow onions, diced 2 small yellow carrots, peeled and diced 2 carrots, halved and diced 1 medium yellow bell pepper, diced 1 red bell pepper (about 1-inch), diced 2 cloves garlic, minced 1 tablespoon minced fresh thyme leaves (about 3 tablespoons) 1/2 cup of vegan stock (see below) 1 cup of shredded tofu (or other tofu, including white, brown, and yellow) 2 cups of diced tomatoes, rinsed and drained 1 cup dried kale, thawed and chopped (about 4 cups) 1-2 tablespoons vegan olive oil (more for a thicker, richer flavor) 1 1/4 cups of fresh basil leaves (2 cups) Salt and freshly ground pepper to taste Directions: In a medium bowl, combine the garlic, onions, carrots, bell pepper and garlic.

Saute the onions and bell pepper until the onions soften.

Add the chopped vegetables, tofu and tomatoes.

Cook until the tofu is very soft.

Add salt and pepper to your taste.

Add more olive oil if you like a thicker flavor.

Add some more basil if you prefer a more savory flavor.

Sprinkle with some fresh thymes and serve warm.

Serve immediately.

Vegan Salsa 2 cans of diced red bell peppers, drained 1 can diced green bell peppers (about 2 cups), drained 2 cans diced red onions, chopped 1 can green beans, drained 2 large tomatoes, diced (about 6 cups) 2 tablespoons extra-virgin olive oil, plus more for a thinner, richer texture 1/3 cup water (or soy sauce) 1 tablespoon fresh basil, or more to taste (more to taste if you’d like a deeper flavor) Directions: Mix the red bell and green bell pepper in a small bowl and drain them.

Add them to a medium saucepan over medium-low heat.

Cook them for about 2 minutes, stirring often, until they are very tender.

Add water and cook for about an additional minute, stirring occasionally, until the beans are tender.

Remove from the heat and add the tomatoes and water.

Bring to a boil, reduce heat to medium-high and simmer for about 5 minutes.

Meanwhile, combine all the other ingredients for the salsa in a blender or food processor.

Blend until smooth. Enjoy!

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