Vegan stuffed pepper soup is a hearty treat for lazy night dinners and cozy winters. This soup is a twist to the classic stuffed bell peppers and a real comfort food.
This soup contains veggies, such as peppers, onions, garlic, serrano peppers, and flavorful spices. Rice and veggies make the soup filling and comforting. This is a vegan soup that is gluten-free as well. I have added tvp meat (or vegan beef crumbles) for protein in this soup. However, you may add black beans, red beans, or brown lentils to the soup. All of them are simmered in a tomato-flavored base.
How to make vegan stuffed pepper soup?
Ingredients Required-
Rice - Any short-grain white rice is good for this soup. Leftover rice can also be used quickly.
Onion, garlic, serrano pepper or jalapeno pepper, lime/lemon
Tomatoes - fresh tomatoes + Tomato paste + Tomato pureed
Bell peppers - take colorful combinations or whatever is available
Seasoning - garlic powder, ground cumin paprika, cayenne pepper (optional), black pepper, red pepper flakes, Italian seasoning (or oregano)
Vegetable broth - adds a nice flavor to the soup
Vegan meat crumbs - I have taken TVP granules
Olive oil - or any vegetable oil
Soy sauce or vegan Worcestershire sauce
Instructions
This is a one-pot recipe; you can make it in an instant pot or a Dutch oven on the stovetop. I will share both ways here. If I'm making the soup with leftover cooked rice, I make it on the stovetop, and if I'm making it with raw, uncooked rice, the instant pot makes it easier.
Rehydrate Soy TVP
First, add hot water with a tsp of salt in a large bowl. Add a cup of soy granules or crumbs and cover with a lid. Let it sit for 5 - 10 minutes and allow it to rehydrate. They turn softer when rehydrated. Now, pass it through a sieve and remove it from the water. Wash it with water 2 - 3 times, squeezing all excess water. TVP crumble is ready to use in the soup.
Stove top method
Heat oil in a Dutch oven. Saute onion and garlic until translucent. Add rehydrated softened soy crumbles and saute for a few minutes. Then add the bell peppers, followed by the spices and seasoning. Stir them to mix everything well. Cook on low flame for a few minutes. Then add tomato puree and diced tomatoes. Mix them well and simmer for 4 - 5 minutes or until the tomatoes are cooked well.
Then add vegetable broth and bring it to a boil. Next, add cooked rice and cover with a lid. Simmer on low flame for 8 - 10 minutes. Once done, check for the right consistency of the soup. Drizzle some lemon juice. Sprinkle chopped parsley or cilantro. You can also add some plant-based milk, but that is optional.
Instant Pot Stuffed Pepper Soup (Vegan)
Start the instant pot on saute function for 5 minutes. Heat oil and saute onion, garlic, and serrano pepper till the onion is translucent. Then add soy crumbs along with bell peppers. Add seasoning and mix thoroughly. Add rice, followed by broth. Deglaze before closing the lid.
Start the pressure cook mode manually on high pressure for 8 minutes. Once it beeps, let it be on natural pressure release mode for 8 - 10 minutes. Once done, remove the lid. Drizzle some lemon juice and sprinkle freshly chopped cilantro or parsley.
How to store?
You can store them in the refrigerator for 3 - 4 days. To store the leftovers, let the soup cool to room temperature, then transfer to an airtight container and refrigerator. To reheat, microwave the soup in a container for 1 or 1.5 minutes, stirring once. Drizzle some fresh lemon juice and add fresh herbs and finely chopped onions. However, this step is optional, but I love it this way more.
Similar Recipes
Vegan Stuffed Pepper Soup
Vegan Stuffed Pepper Soup
Equipment
- 1 Dutch Oven with a lid
- 1 Spatula
Ingredients
- 2 cup cooked rice
- 1 onion chopped
- 4 - 5 garlic cloves finely minced
- 1 cup diced bell pepper red yellow green - 1 each
- ยพ cup TVP granules (soy granules) dehydrated
- 1 serrano pepper jalapeno pepper
- 3 tbsp soy sauce or vegan worcestershire sauce
- 2 tomatoes diced 8 - 10 cherry tomatoes
- 2 - 3 fresh tomatoes pureed 1 can tomato puree (14.5oz)
- 1 tsp tomato paste
- ยฝ tsp paprika
- ยฝ tsp cayenne pepper
- 1 tsp garlic powder
- ยพ tsp ground cumin
- 1 tsp Italian seasoning
- 1 tsp chili flakes
- ยผ tsp crshed black pepper
- 1ยฝ tsp salt or to taste
- 3 - 4 cups vegetable broth as desired consistency
- Parsley / Cilantro finely chopped for garnish
Instructions
Re-hydrate Soy Granules
- First, add hot water with a tsp of salt in a large bowl. Add a cup of soy granules or crumbs and cover with a lid. Let it sit for 5 - 10 minutes and allow it to rehydrate. They turn softer when rehydrated. Now, pass it through a sieve and remove it from the water. Wash it with water 2 - 3 times, squeezing all excess water. TVP crumble is ready to use in the soup.
Stovetop Method
- Heat oil in a Dutch oven.
- Saute onion and garlic until translucent.
- Add rehydrated softened soy crumbles and saute for a few minutes.
- Then add the bell peppers, followed by the spices and seasoning.
- Stir everything to mix well.
- Cook on low flame for a few minutes.
- Then add tomato puree and diced tomatoes.
- Mix them well and simmer for 4 - 5 minutes or until the tomatoes are cooked well.
- Then add vegetable broth and bring it to a boil.
- Next, add cooked rice and cover with a lid.
- Simmer on low flame for 8 - 10 minutes.
- Once done, check for the right consistency of the soup.
- Drizzle some lemon juice. Sprinkle chopped parsley or cilantro. You can also add some plant-based milk, but that is optional.
Instant Pot Instructions
- Start the instant pot on saute function for 5 minutes.
- Heat oil and saute onion, garlic, and serrano pepper till the onion is translucent.
- Then add soy crumbs along with bell peppers.
- Add seasoning and mix thoroughly. Add rice, followed by broth.
- Deglaze before closing the lid.
- Close the lid. Start the pressure cook mode manually on high pressure for 8 minutes.
- Once it beeps, let it be on natural pressure release mode for 8 - 10 minutes.
- Once done, remove the lid.
- Drizzle some lemon juice and sprinkle freshly chopped cilantro or parsley.
Nutrition
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