Type what you have

Ingredients

• ✓ vegetable broth
• chickpea
• beet
• lemon juice
• tahini
• olive oil
• garlic
• cumin
• salt

Instructions

1. 1 Combine vegetable broth, garbanzo beans, and beets in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
3. 3 Strain garbanzo beans and beets, saving 1/3 cup liquid. Place garbanzo beans and beets in the bowl of a food processor; add lemon juice, tahini, olive oil, and garlic. Blend until smooth and creamy, about 3 minutes. Scrape bowl and add 1/3 cup reserved liquid, cumin, and salt; blend for 1 minute more.

By Allrecipes Member

Ingredients

• ✓ vegetable broth
• chickpea
• lemon juice
• tahini
• olive oil
• garlic
• cumin
• salt

Instructions

1. 1 Combine garbanzo beans with vegetable broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
3. 3 Strain garbanzo beans, saving 2/3 cup liquid. Place garbanzo beans in the bowl of a food processor; add lemon juice, tahini, olive oil, and garlic. Blend until smooth and creamy, about 3 minutes. Scrape bowl and add reserved 2/3 cup liquid, cumin, and salt; blend for 1 minute more.

By Fioa

Ingredients

• ✓ vegetable broth
• olive oil
• rice
• onion
• garlic
• water
• romaine lettuce
• soy sauce
• lime juice

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Cook and stir rice in hot oil until golden brown, 3 to 5 minutes; add onions and garlic and cook until the onion is softened, 5 to 7 minutes more.
2. 2 Pour vegetable broth and water into the saucepan; bring to a boil, reduce heat to low, place a cover on the saucepan, and cook rice at a simmer until tender and the liquid is absorbed, 10 to 15 minutes. Fluff rice and cook 1 to 2 minutes more.
3. 3 Scoop rice mixture into lettuce leaves. Season with soy sauce or lime juice, as desired.

By Sylvia

Ingredients

• ✓ vegetable broth
• butter
• olive oil
• leek
• cauliflower
• garlic
• salt
• black pepper
• heavy cream

Instructions

1. 1 Heat butter and olive oil in a large pot over medium heat. Add leeks, cauliflower, and garlic; cook and stir for about 10 minutes. Stir in vegetable broth and bring to a boil. Reduce heat, cover, and simmer 45 minutes.
2. 2 Remove soup from heat; blend with an immersion blender until smooth. Season with salt and pepper; add heavy cream and continue blending until smooth.

By DRUMNWRITE

Ingredients

• ✓ vegetable broth
• ✓ vegetable broth
• asparagus
• onion
• butter
• all-purpose flour
• salt
• black pepper
• soy milk
• yogurt
• lemon juice
• parmesan cheese

Instructions

1. 1 Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
2. 2 Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
3. 3 Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
4. 4 Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

By Nanook

Ingredients

• ✓ vegetable broth
• canola oil
• mushroom
• green onion
• ginger
• salt
• rice wine
• shiitake mushroom
• kombu
• date sugar
• goji berry
• ginger

Instructions

1. 1 Heat oil in a large saucepan over medium-high heat. Add fresh mushrooms, green onion, ginger, and salt. Cook, stirring occasionally, until mushrooms begin to brown, about 5 minutes. Add rice wine; cook, stirring and scraping browned bits from pan bottom, about 1 minute.
2. 2 Add dried mushrooms, dried kombu, date sugar, and vegetable broth. Simmer over medium-low heat until reduced by 3 cups, about 40 minutes. Strain and discard solids.
3. 3 Add goji berries and 1/4 cup sliced ginger to broth. Keep warm, covered, or chill, covered, up to 3 days. (Or freeze in an airtight container up to 3 months.)
4. 4 Serve broth tableside over a heat source to maintain a rigorous simmer. Cook desired ingredients in broth; serve with condiments. Recipe developed by Marianne Williams

By Keaton Larson

Ingredients

• ✓ vegetable broth
• black pepper
• salt
• olive oil
• portobello mushroom
• black pepper
• salt
• truffle oil
• water
• cannellini bean
• cayenne pepper
• black pepper
• coriander
• red pepper flakes
• salt
• cilantro
• dijon mustard
• lime juice
• mint
• olive oil
• garlic
• shallot
• red pepper

Instructions

1. 1 Mix roasted red pepper, shallot, garlic, 1 teaspoon olive oil, mint, lime juice, Dijon mustard, cilantro, 1/2 teaspoon salt, red pepper flakes, coriander, 1 pinch black pepper, and cayenne pepper together in a bowl to make harissa sauce.
2. 2 Combine cannellini beans and water in a small saucepan over medium-low heat; heat until warmed through, about 5 minutes. Drain.
3. 3 Combine drained beans, 2 teaspoons truffle oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor; puree until smooth.
4. 4 Preheat grill for medium heat and lightly oil the grate. Brush mushroom caps on both sides with 4 teaspoons olive oil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill mushrooms, gill-side up, basting frequently with vegetable broth, about 4 minutes per side.
5. 5 Top each mushroom cap with 1/2 cup bean puree and 2 tablespoons of harissa sauce.

By Tanya Demeris

Ingredients

• ✓ vegetable broth
• chickpea
• soybean
• bay leaf
• onion
• water
• garlic
• lemon
• soy sauce
• black pepper
• tahini
• parsley

Instructions

1. 1 Rinse the garbanzos and soybeans, and place them in a pressure cooker along with the bay leaf and onion. Add vegetable broth and enough water to cover the beans by 1 inch (or follow the manufacturer's instructions for the minimum amount of liquid required).
2. 2 Seal the lid and bring the pressure up to high; reduce the heat to low and cook, maintaining high pressure, for 1 hour. Allow the pressure to drop naturally.
3. 3 Drain the beans, reserving the liquid. Place the beans in the bowl of a food processor. Add the garlic, lemon juice, soy sauce, black pepper, and tahini; process until smooth. (You may add some of the cooking liquid for a thinner consistency.) Scoop the mixture into a bowl, and mix in the parsley.

By RCROYER

Ingredients

• ✓ vegetable broth
• garlic
• butter
• shallot
• red pepper flakes
• sea salt
• black pepper
• white wine
• white bean
• rosemary
• sourdough bread
• olive oil
• broccolini
• egg
• grana padano cheese
• chive

Instructions

1. 1 Crush and mince 3 cloves garlic; crush remaining 2 cloves and set aside.
2. 2 Melt 1 tablespoon butter in a large skillet over medium heat. Add 3 cloves minced garlic, shallots, red pepper flakes, sea salt, and black pepper. Cook and stir for 5 minutes. Pour in 1/2 of the wine and 1/2 of the broth. Add white beans, rosemary, and a good pinch of sea salt. Continue to cook for 3 minutes.
3. 3 Mash 1/2 of the beans with a potato masher. Pour in remaining wine and broth. Reduce heat slightly, cover, and simmer for 5 to 7 minutes.
4. 4 While the beans cook, preheat a grill pan on the stovetop over medium heat. Once heated, drizzle each side of the sourdough slices with 1/2 of the olive oil. Set in the pan and grill until crispy, about 2 minutes per side. Brush each grilled side with the 2 remaining garlic cloves and set the toast on a plate until ready to assemble.
5. 5 Toss broccolini with remaining olive oil, red pepper flakes, salt, and black pepper in a small bowl until combined. Place in a single layer on the heated grill pan. Let them sizzle (likely in batches) until lightly charred, 3 to 4 minutes. Flip, and continue for another 3 to 4 minutes. Transfer to a serving plate.
6. 6 While the broccolini cooks, melt the remaining butter in a nonstick pan over medium heat. Crack in the eggs, and season each one with red pepper flakes, salt, and black pepper. Cook until whites are set, and yolks are at desired doneness.
7. 7 For assembly, smear 1/4 of the white beans on each of the toasts. Top with a fried egg and a few pieces of grilled broccolini. Garnish with Grana Padano cheese and chives.

By Jonathan Charbz

Ingredients

• ✓ vegetable broth
• vegetable oil
• onion powder
• garlic powder
• black pepper
• salt
• bread crumb
• all-purpose flour
• milk
• egg
• green bean
• cayenne pepper
• salt
• wasabi powder
• horseradish
• milk
• cucumber
• buttermilk ranch dressing

Instructions

1. 1 Make the dip by combining the buttermilk ranch dressing, cucumber, milk, horseradish, wasabi, salt, and cayenne pepper into a blender. Blend on low until well mixed. Pour into a small bowl and refrigerate. The dip will thicken as it chills.
2. 2 Place the broth in a saucepan over medium-high heat. Add the beans, cover, and bring to a boil; reduce heat to medium and simmer until beans are bright green and tender, about 8 minutes. Immediately drain beans into a colander and rinse under cold water. Set aside to cool.
3. 3 Combine the beaten egg with milk in a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, combine the bread crumbs, salt, black pepper, garlic powder, and onion powder. Working with a handful of beans at a time, dip each bean first into flour, then into the egg mixture, and then into the bread crumb mixture. Place beans on a plate until all are coated.
4. 4 Heat 1 1/2 inches of oil in a deep skillet (or use a deep fat fryer) over medium-high heat to 350 degrees F (175 degrees C). Fry the beans several at a time, without crowding, until golden brown. Drain on paper towels and cool. Serve with horseradish-wasabi dip.

By Grace Philpot

Ingredients

• ✓ vegetable broth
• olive oil
• carrot
• celery
• onion
• orzo
• egg
• lemon
• salt
• black pepper

Instructions

1. 1 Heat oil in a large soup pot over medium heat. Add carrots, celery, and onion; cook until veggies soften and flavors have mingled, about 3 minutes.
2. 2 Add vegetable broth and bring to a boil. Cook for at least 20 minutes, until vegetables are tender, or longer for a more flavorful broth.
3. 3 Use a slotted spoon to transfer vegetable chunks to a food processor. Blend until smooth and return to the pot.
4. 4 Add orzo and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
5. 5 Meanwhile, whisk eggs and lemon juice in a bowl. Add a few tablespoons of hot broth to the lemon-egg mixture, whisking constantly to avoid curdling the eggs. Continue until lemon-egg mixture is hot, then add to the broth.
6. 6 Reduce heat and cook, without boiling, until soup thickens a bit, about 3 minutes. Allow soup to cool slightly before serving; it will become even thicker. Season with salt and pepper to taste.

By IEatWhatILike

Ingredients

• ✓ vegetable broth
• cooking spray
• carrot
• celery
• coriander
• red lentil
• lemon juice
• cashew
• spinach
• parsley
• salt
• black pepper

Instructions

1. 1 Grease a saucepan with cooking spray. Heat over medium-high heat. Saute carrots, celery, and coriander until vegetables are tender, about 5 minutes. Add vegetable broth and red lentils and bring to a boil. Reduce heat, cover, and simmer until lentils are tender but not mushy, about 15 minutes.
2. 2 Blend lemon juice and cashews together in a food processor or blender until smooth and creamy.
3. 3 Stir the cashew cream, spinach, and parsley in with the lentils. Season with salt and pepper and simmer until heated through, about 5 minutes more.

By AR Cook

Ingredients

• ✓ vegetable broth
• soy sauce
• lemon juice
• oregano
• thyme
• garlic
• pink himalayan salt
• black pepper
• tempeh
• whole wheat pita
• cucumber
• silken tofu
• dill
• garlic
• salt
• black pepper
• tomato
• red onion

Instructions

1. 1 Combine vegetable broth, soy sauce, lemon juice, oregano, thyme, 1 1/2 teaspoons garlic, Himalayan salt, and pinch black pepper in a large bowl.
2. 2 Fill a saucepan with water; bring to a boil. Cut tempeh in half; add to the boiling water. Boil tempeh to remove any bitter taste, about 10 minutes, then transfer to a cutting board; cool slightly.
3. 3 Cut tempeh into 1/4-inch slices; add to vegetable broth marinade and toss to coat. Cover bowl with plastic wrap; marinate in the refrigerator 8 hours to overnight, stirring occasionally, making sure tempeh is covered with marinade.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
5. 5 Remove tempeh from marinade, letting excess drip off; place on the prepared baking sheet. Discard remaining marinade.
6. 6 Bake in the preheated oven until golden brown and beginning to crisp at the edges, 30 to 35 minutes, flipping halfway.
7. 7 Place pitas in the hot oven until warmed through, 3 to 5 minutes.
8. 8 Squeeze excess water from cucumbers using paper towels. Combine cucumbers, tofu, dill, 1 teaspoon garlic, salt, and black pepper in the bowl of a food processor; pulse until blended. Taste tzatziki; adjust seasonings if desired.
9. 9 Place 1/4 tempeh slices, tomatoes, and red onions on top of 1 pita; drizzle with tzatziki. Repeat with remaining tempeh, tomatoes, onion, pitas, and tzatziki.

By veggiesdontbite

Ingredients

• ✓ vegetable broth
• egg yolk
• egg
• parmesan cheese
• black pepper
• salt
• nutmeg
• milk
• all-purpose flour
• butter
• egg
• pepper
• pepper
• salt
• nutmeg
• parmesan cheese
• butter
• ziti pasta
• pepper
• salt
• clove
• cinnamon stick
• parsley
• tomato paste
• red wine
• tomato
• ground beef
• garlic
• onion
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Make the meat sauce: Melt butter in a skillet over medium heat. Add onion and garlic; cook and stir gently until onion is soft, 3 to 5 minutes. Increase heat and add ground beef; cook and stir until browned and crumbly, about 5 minutes. Stir in tomatoes, wine, broth, tomato paste, parsley, cinnamon, salt, pepper, and clove. Cover and simmer over low heat for 20 minutes.
3. 3 Meanwhile prepare the pasta: Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain.
4. 4 Pour melted butter, 1/4 cup grated cheese, nutmeg, salt, and pepper over pasta; toss well and cool briefly. Add 2 eggs and toss again; set aside.
5. 5 Make the béchamel: Melt butter in a saucepan over medium-low heat. Add flour; cook and stir for 2 minutes. Pour in milk and bring to a boil, stirring constantly. Season with nutmeg, salt, and pepper. Cool slightly before stirring in 1 cup grated cheese, beaten egg, and egg yolk. Then stir 1/2 cup of béchamel sauce into meat sauce.
6. 6 To assemble pastitsio: Arrange pasta in the bottom of the prepared baking dish so that all of the noodles are nicely lined up and are as level as possible for a great visual effect when serving. Spoon meat sauce over pasta; top with remaining béchamel sauce, spreading evenly. Sprinkle remaining 1/2 cup grated cheese on top.
7. 7 Bake in the preheated oven until bubbling and golden brown on top, about 50 minutes.
8. 8 Let stand for 10 minutes before cutting into squares.

By ALKHATIB

Ingredients

• ✓ vegetable broth
• turnip
• butter
• sugar

Instructions

1. 1 Combine turnips and vegetable broth in a deep skillet over medium heat and cook until liquid has evaporated and turnips are soft, about 15 minutes. Stir in butter until melted. Sprinkle with sugar. Cook and stir over low heat until sugar has caramelized, about 10 minutes.

By Allrecipes Member

Ingredients

• ✓ vegetable broth
• cheese-filled tortellini
• cream cheese
• spinach
• crimini mushroom

Instructions

1. 1 Stir vegetable broth, tortellini, cream cheese, spinach, and mushrooms together in a slow cooker.
2. 2 Cook on Low for 5 to 6 hours.

By limetango

Ingredients

• ✓ vegetable broth
• carrot
• onion
• cilantro

Instructions

1. 1 Place the carrots, onion, vegetable broth and cilantro into a large saucepan. Bring to a boil, and cook until the carrots are tender, about 10 minutes. Remove from heat and allow to cool slightly.
2. 2 Puree the soup until smooth, using a blender or food processor. Reheat before serving if necessary.

By VCOLLO

Ingredients

• ✓ vegetable broth
• long grain rice
• olive oil
• onion
• black-eyed pea
• cajun seasoning

Instructions

1. 1 Bring broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Heat olive oil in a pot over medium-high heat. Sauté onion in hot oil until translucent, 5 to 7 minutes. Stir cooked rice, black-eyed peas, and Cajun seasoning into onion.
3. 3 Cover the pot with a lid and cook until flavors blend, about 10 minutes.

By plasticmsg

Ingredients

• ✓ vegetable broth
• arborio rice
• jalapeno pepper
• vegetable oil
• plain greek yogurt
• pepper jack cheese

Instructions

1. 1 Heat vegetable broth in a pot over medium-high heat until boiling; reduce heat to a simmer.
2. 2 Heat a heavy-bottomed pot over medium heat. Add rice and begin to toast, flipping it to ensure it toasts evenly. Continue until rice becomes golden and fragrant, about 10 minutes. Do not burn.
3. 3 Remove rice from the pot. Add jalapeno and vegetable oil. Saute over medium heat until softened, about 8 minutes. Add toasted rice and stir to absorb the jalapeno flavor.
4. 4 Stir 1/2 cup heated broth into the rice mixture until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring continuously, until liquid is absorbed and rice has doubled in size. Add Greek yogurt. Mix well until melted and incorporated, adding more broth as necessary until rice is al dente.
5. 5 Turn off heat and add pepper Jack cheese, saving 1 to 2 teaspoons as garnish. Wait until starches settle, about 2 minutes. Distribute evenly between 4 plates. Top with reserved pepper Jack cheese. Serve hot.

By Buckwheat Queen

Ingredients

• ✓ vegetable broth
• raspberry
• raspberry jam
• red wine vinegar
• lamb leg
• rosemary

Instructions

1. 1 In the container of a blender or large food processor, combine the vegetable broth, raspberries, raspberry jam, and red wine vinegar. Puree until smooth. Pour into a large bowl, and set aside.
2. 2 Heat a nonstick skillet over medium-high heat. Sear the leg of lamb quickly on all sides, and remove from the pan. Pierce the meat every inch or so with the tines of a fork. Place into a bowl with the raspberry sauce. Cover, and refrigerate for at least 12 hours to marinate. Turn occasionally.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Remove the lamb from the marinade and pat dry. Place on a roasting rack in a roasting pan.
4. 4 Roast the lamb for 1 hour in the preheated oven, or until a meat thermometer inserted into the meat reads 140 degrees F (62 degrees C). Allow to stand for 10 to 15 minutes before carving. The temperature should go up by another 5 to 10 degrees while it rests for medium rare. If you like it more done, wait until it reaches 145 degrees F before removing from the oven.
5. 5 While the lamb is roasting, transfer the marinade to a saucepan. Bring to a boil, and add the rosemary. Boil over medium-high heat until the sauce has reduced and thickened slightly, about 10 minutes. Carve the lamb, and spoon sauce over it to serve.

By Emma Officer

Ingredients

• ✓ vegetable broth
• ✓ vegetable broth
• quinoa
• olive oil
• garlic
• broccoli
• firm tofu
• mushroom
• spinach

Instructions

1. 1 In a medium saucepan, bring 1 cup vegetable stock to a boil. Stir in the quinoa and reduce heat to low. Cover and simmer for 20 minutes.
2. 2 While quinoa is cooking, heat olive oil in a skillet over medium heat. Add the garlic, broccoli florets, and tofu. Stir for a minute, then cover and steam over low heat for 2 minutes. Stir in 1/4 cup vegetable broth, mushrooms, and spinach. Cover and cook over medium heat until the mushrooms are soft and spinach is wilted, about 3 minutes.
3. 3 Stir the vegetable-tofu mixture into the cooked quinoa. Cover, and allow to sit for 10 minutes before serving.

By plaidpenguin

Ingredients

• ✓ vegetable broth
• potato
• water
• garlic
• rice milk

Instructions

1. 1 Combine potatoes, water, broth, and garlic in a pot. Bring to a boil; reduce heat to medium-low and cook until soft, about 15 minutes.
2. 2 Drain potatoes and reserve cooking water. Return potatoes to the pot and stir over medium heat until any excess moisture is cooked off, about 1 minute.
3. 3 Remove pot from heat. Add some reserved cooking water and rice milk, alternating between them, while stirring vigorously. Stop before potatoes become too soggy or liquid begins to accumulate in the pot.

By moomin

Ingredients

• ✓ vegetable broth
• russet potato
• garlic
• salt
• butter
• milk
• parmesan cheese
• nutmeg

Instructions

1. 1 Combine vegetable broth, potatoes, garlic, and 2 teaspoons salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Steam function according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 3 Strain potatoes and place back in the pot; mash until creamy. Mix in butter, milk, and Parmesan cheese. Season with remaining salt and nutmeg.

By Allrecipes Member

Ingredients

• ✓ vegetable broth
• spaghetti squash
• rosemary
• salt

Instructions

1. 1 Combine spaghetti squash, vegetable broth, rosemary, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Fioa

Ingredients

• ✓ vegetable broth
• black bean
• salsa
• cumin
• sour cream
• green onion

Instructions

1. 1 In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
2. 2 Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
3. 3 Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

By Maryanne

Ingredients

• ✓ vegetable broth
• butter
• sweet potato
• thyme
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt butter. Add sweet potato rounds in a single layer and cook until golden, about 4 minutes. Flip and cook for 4 minutes more. Pour vegetable broth over the sweet potatoes and sprinkle with thyme, salt, and pepper.
2. 2 Close and lock lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

By Fioa

Ingredients

• ✓ vegetable broth
• brown rice
• water
• taco seasoning mix
• salt
• black pepper

Instructions

1. 1 Combine rice, water, broth, taco seasoning, salt, and pepper in a saucepan. Bring to a boil. Cover and reduce to a simmer; cook until all liquid is absorbed, about 40 minutes. If some liquid remains, cover and cook for 5 to 10 minutes more. Fluff with a fork and remove from heat.

By TheBlondeBaker

Ingredients

• ✓ vegetable broth
• water
• oat milk
• salt
• polenta
• vegan white cheese
• vegan butter

Instructions

1. 1 Stir together vegetable broth, 1/2 cup water, oat milk, and salt in a saucepan over medium-high heat. Bring to a boil. Reduce heat to medium-low and sprinkle in polenta, stirring constantly. Continue stirring until polenta thickens, about 5 minutes.
2. 2 Reduce temperature to low and cook, stirring often, for about 10 minutes. Add vegan cheese and butter. Stir until smooth. Add remaining water, if necessary, to keep consistency velvety and smooth. Pour polenta onto an oiled plate and let stand a few minutes before serving.

By Buckwheat Queen

Ingredients

• ✓ vegetable broth
• vegetable oil
• onion
• celery
• 5-spice powder
• sweet potato
• apple
• salt

Instructions

1. 1 Pour vegetable broth into a pot and bring to a boil.
2. 2 Heat oil in a skillet over medium heat; cook and stir onion and celery in hot oil until tender, 5 to 10 minutes. Add Chinese 5-spice powder to onion mixture, stir to coat, and cook until fragrant, about 1 minute.
3. 3 Mix sweet potatoes, apples, salt, and onion mixture into broth; cook until sweet potatoes are tender, 20 to 25 minutes. Cool soup for at least 5 minutes.
4. 4 Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

By soupysales

Ingredients

• ✓ vegetable broth
• apple juice
• salt
• black pepper
• herbes de provence

Instructions

1. 1 Combine vegetable broth, apple juice, kosher salt, black pepper, and herbes de Provence in a pot; bring to a boil, stirring until salt is completely dissolved. Cool completely, transfer to a container or resealable plastic bag, and refrigerate until chilled.

By Ellie