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Home » Recipes » Recipes

Vegan, Plant-Based Soup, Stew and Curry Recipes

Whether it's tomato vegetable soup, hearty chili or spicy curry, these are the perfect cold, rainy day recipes. Added bonus: your house will smell ahh-mazing. Short on time? Try my Lazy Vegan Chili recipe.

  • white bowl full of soup with saltine crackers on top
    Chickpea Lemon Orzo Soup
  • bowl of vegan noodle soup with greens, onion and tofu
    Asian Noodle Soup
  • closeup of creamy rich saag tofu with tofu "paneer" in white bowl served with basmati rice
    Vegan Saag Paneer (with Tofu Paneer!)
  • creamy dairy-free mushroom soup in bowl with cashew cream swirled in
    Vegan Condensed Cream of Mushroom Soup (dairy-free substitute)
  • white bowl full of tomato vegetable soup with a spoon resting inside and oyster saltine crackers on the purple napkin next to the bowl
    Easy Tomato Vegetable Soup
  • finished bowl of chili with cream and green onions and cornbread muffins on top
    Lazy Vegan Chili (instant pot or stovetop)
  • finished meal
    Vegan Saag Chana - Instant Pot or Stove
  • finished meal
    3-Bean Vegetarian Texas Chili (Instant Pot, Slow Cooker or Stove)
  • bowl of veggie stew in white bowl
    Mediterranean Vegetable Chickpea Stew (Instant Pot or Stove)
  • bowl of vegan red beans and rice with cornbread
    Instant Pot Red Beans and Rice (vegan, no soak)
  • beans in white bowl with garlic in background
    Mexican Charro Pinto Beans in Instant Pot or Crock Pot (vegan, vegetarian)

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Abi Cowell smiling in her kitchen

Hi! I'm Abi, certified in plant-based nutrition, mom of two hungry boys, caregiver, plant-based food blogger and cooking instructor from Houston, Texas. I help busy women create simple & healthy vegan meals in under 30 minutes so they spend less time in the kitchen cooking and cleaning. Join me as we make quick & easy vegan comfort food you and your family will love (no matter how they eat).

More about me →

Badge showing that Abi Cowell has graduated from the T. Colin Campbell Center for Nutrition Studies Plant-Based Nutrition Certificate Program at eCornell.

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    Tostadas with Vegan Mexican Street Corn
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    Oil-free Roasted Potatoes and Onion with Cumin, Garlic and Chili Powder
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