Vegetarian soups and stews for fall

Perhaps you have noticed the cold in the air, or that the leaves are starting to turn orange and red. The season’s first pumpkin and sp...

Perhaps you have noticed the cold in the air, or that the leaves are starting to turn orange and red. The season’s first pumpkin and spice lattes have already been sipped, and maybe you’ve pulled out the sweaters that make you want to Cameron Diaz courting Jude Law in cozy cottage in English countryside. But is it really sweater season without a pot of soup bubbling on your pan? Or a hearty stew on the table, served with a handful of crusty bread? A few vegetables, possibly beans, herbs, and broth are just about all you need for a satisfying meal.

Below are 14 vegetarian recipes from New York Times Kitchen which are perfect for squatting in the months to come. Many soups and stews rely on meat, but these dishes cleverly create fortifying layers of flavor.

Eastern Europeans are no strangers to the harsh climate, and borscht is a perennial favorite. While red borscht is typically made with meat, David Tanis’ version is fortified with additional veggies and a tangy horseradish cream.

Tantanmen Ramen Broth has a rich creaminess, with a spicy yet balanced flavor. This vegan version of Hetty McKinnon gets that flavor from a few key ingredients, including kombu, soy sauce, sesame oil, rice vinegar, sugar, and chili oil. Soy or oat milk and sesame paste give the dish that creamy texture to perfection.

Recipe: Pan-seared tofu vegan tantanmen

Nik Sharma’s recipe isn’t just any sweet potato soup – a whole head of garlic is roasted alongside the sweet potatoes before it’s mixed with black pepper and turmeric. A generous drizzle of homemade chili oil finishes the dish.

The basis for this quick cold weather balm is simple: a broth of soy sauce, sesame oil, green onions and fresh shiitake mushrooms that come together quickly. In Sue Li’s recipe, two packets of noodles and a few eggs give her body and weight.

Recipe: Somen noodles with poached egg, bok choy and mushrooms

In this stew from Yewande Komolafe, lentils, orzo, and eggplant make for a hearty dish, and the lemon zest and juice thin it out enough to make you (almost) forget about the rapidly dwindling hours of sunshine.

For when you need a comfortable meal quickly, shiro hits the spot. This recipe, by Ghennet Tesfamicael and adapted by Samin Nosrat, is a simple stew that requires minimal time and effort. The preparation includes a homemade blend of Berber spices that will transport you as the kitchen is filled with the scent of grilled ground peppers and hot spices.

Recipe: Shiro (ground chickpea stew)

There’s a whole pound of kale in this vegetarian recipe from Mark Bittman. If that sort of volume of veg gives you pause for thought, fear not: this classic stew finishes with a topping of toast and Parmesan cheese (vegetarian or not) that melts and browns under the grill.

Recipe: Ribollita

A blend of golden mushrooms and wilted spinach leaves meet a heartwarming blend of cumin, cilantro, cinnamon and allspice in this four step soup from Melissa Clark. With over 3,000 five-star reviews, it is a favorite with our readers.

Lidey Heuck takes the coq au vin you know and makes it totally vegetarian. A can of white beans replaces the chicken, and the mushrooms, red wine, brandy and balsamic vinegar give it a flavor of impressive complexity. A tip from a reader who left a comment on the recipe: Double it up, because you’ll be sad when it’s all gone.

Recipe: White Beans in Wine

In the comments section on this recipe by J. Kenji López-Alt, Marcia writes, “This chili is delicious. Hard to believe it’s vegan! The flavor is complex, rich and satisfying. Highly recommend. ”This complexity comes from whole, dried chili peppers that are roasted and mixed, then fried with vegan ground meat and other flavorings. A dollop of sour cream and a shower of grated cheese (vegan or not) play well with it. the rich umami flavors.

Recipe: Vegan chili

Let the richness and depth of flavor of Melissa Clark’s recipe envelop you like a warm blanket. Instead of the traditional beef, this veggie bourguignon calls for two pounds of mixed mushrooms – they’re simmered over low heat with pearl onions, carrots, and wine for a simply divine result.

Recipe: Burgundy mushroom

With nearly 4,000 five-star reviews, it’s safe to say that Lidey Heuck’s recipe is popular. It could be the chewy texture of the soup or the beautiful simplicity of the olive oil garnish infused with rosemary and lemon zest. (Or both!) Our readers keep coming back to this vegetarian dish again and again, and so do you.

This meatless okra from Vallery Lomas retains classic Louisiana elements: roux, Creole seasoning and, of course, the “holy trinity” of onion, celery and bell pepper. Roasting okra eliminates the gooeyness first, and an optional splash of liquid smoke will make up for the lack of smoked meats. Don’t forget the white rice.

Recipe: Vegetarian okra

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Newsrust - US Top News: Vegetarian soups and stews for fall
Vegetarian soups and stews for fall
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