4 Vegan Boiled Meats To Delight The Palate

It is not necessary to add animal-based ingredients to our soups to achieve a delicious flavor, good aroma and intriguing texture. These vegan boiled meats are a good example.

I boiled vegans and soups are delicious and classic dishes, perfect for rainy days or cooler. Thanks to the aroma that spreads during the preparation, our body will warm up and awaken the appetite. To enjoy their exquisite flavor and texture, we offer four vegan boiled meats.

Four recipes of vegan boiled meats

1. Black bean soup

Ingredients

• 300 grams of black beans (previously soaked for 10 or 12 hours)
• 250 gr of beets
• 40 grams of angel hair
• 3 cloves of garlic
• 2 potatoes
• 2 turnips
• 3 medium onions
• 1 red pepper
• 3 tablespoons of olive oil (45 ml)
• Salt (to taste)
• A pinch of curry or turmeric
• 12 cups of water or vegetable broth (3 liters)

Preparation

1. In a large, deep pot, sauté the finely chopped onion and red pepper with the olive oil.
2. When the onion is about to brown, add the black beans and stir for 5 minutes.
3. We add the vegetables cut into medium pieces, including the peeled potato. We must not cut the vegetables too small because the beans take about an hour to cook.
4. Then, add the lukewarm vegetable broth (or water), curry and salt and let it boil for 45 minutes.
5. After 45 minutes, add the angel hair and let it cook for 8 minutes. This proposal is certainly one of the best options among our vegan boiled meats.

2. Vegan lentil and spinach soup

Ingredients

• 300 gr of lentils
• 150 gr of fresh and clean spinach
• 75 gr of brown rice
• 2 carrots
• 2 medium onions (60 g)
• 1 chopped tomato
• ½ red pepper (15 g)
• ½ green pepper (15 g)
• 5 cloves of garlic
• 3 tablespoons of olive oil (45 g)
• 2 bay leaves
• ½ teaspoon of paprika (3 g)
• Salt, pepper and oregano (to taste)
• 8 cups of water or vegetable broth (2 liters)

Preparation

1. In a large and deep saucepan, sauté the onion and the finely chopped peppers with the olive oil.
2. When the onion begins to brown, add the unpeeled garlic, chopped tomato, oregano, paprika and bay leaf. At this time we must be careful not to burn the spices (they could make the preparation bitter).
3. Once the tomatoes have changed color, add the rice, lentils and vegetable broth (or water).
4. When the preparation begins to boil, add the chopped and washed carrots and spinach. Then we let it boil for 40 or 45 minutes
5. After the indicated time, add the salt to taste and let the preparation rest for 2 or 3 minutes before serving.

3. Vegan boiled chickpeas and mushrooms

Ingredients

• 600 grams of chickpeas (previously soaked for 10 or 12 hours)
• 400 grams of mushrooms
• 2 medium tomatoes
• 2 medium onions
• One large (or two medium) potato
• A carrot
• 1 tablespoon of paprika (15 g)
• 1 tablespoon of cumin (15 g)
• 3 tablespoons of olive oil (45 ml)
• Salt (to taste)
• 4 cups of water or vegetable broth (1 liter)

Preparation

1. First we sauté the thinly sliced ​​onions and mushrooms over high heat with the olive oil.
2. Then add the drained chickpeas, the potato cut into medium pieces and the carrot cut into cubes.
3. After stirring for a couple of minutes, add the paprika and cumin, lowering the heat to avoid burning the spices.
4. Then we complete the preparation by adding the vegetable broth (or water) and let it cook for 1 hour and 15 minutes (approximately).
5. Before turning off the heat it is important to make sure that the chickpeas are tender.

4. Sweet and sour soup of millet and stewed cabbage

Ingredients

• 300 gr of millet
• 1 savoy cabbage
• 1 green apple
• 2 onions
• 2 cloves of garlic
• ½ glass of apple cider vinegar (100 ml)
• Sea salt (to taste)
• A pinch of sweet paprika
• A pinch of cinnamon
• A pinch of cumin
• 1 clove
• 4 cups of water (1 liter)
• 3 tablespoons of olive oil (45 g)

Preparation

1. First we put the cabbage to simmer over low heat to release the juice and cook with it. The ideal is to use a clay pot, but we can opt for a steel pot with a thick bottom. It is important that the pot remains well corked for optimal preparation.
2. Meanwhile, grind the garlic, paprika, cumin, clove and cinnamon in a mortar. Then we add the apple cider vinegar diluted with a glass of water.
3. In another saucepan or pan, sauté the finely chopped onion with the olive oil.
4. When it is golden, add the stewed cabbage and the spice pesto diluted in water and vinegar.
5. Then we cover the cabbage with the apple cut into thin slices, close the pot and let it cook for 40 minutes on low heat.
6. While the preparation is cooking, we prepare the millet. To do this, add 2 tablespoons of olive oil to a small pan, toast the millet and add 3 cups of water; we let it cook for 20 minutes.
7. When the water is completely absorbed, turn off the heat and serve the millet in the center of the stewed cabbage

We are sure that these vegan boiled meats will conquer your palate. What are you waiting for to try them?