Type what you have

Ingredients

• ✓ vegetable stock
• ✓ vegetable stock
• butter
• yellow onion
• leek
• garlic
• celery
• potato
• baby carrot
• green onion
• heavy cream
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Melt the butter in a large stockpot over medium heat; cook and stir the onion, leeks, garlic, and celery in the melted butter until tender, about 10 minutes.
2. 2 Pour 4 cups vegetable stock into the stockpot; add the potatoes. Bring the mixture to a boil, reduce heat to medium-low, and cook the mixture at a simmer 20 minutes.
3. 3 Divide the stock mixture into 3 batches with equal amounts of liquid and vegetables; set aside to cool for 30 minutes.
4. 4 Pour 1 batch of the stock mixture into a blender, filling the pitcher no more than halfway. Hold the blender lid firmly in place and carefully start the blender; use a few quick pulses to get the mixture moving before leaving it on to puree. Repeat process with second batch. Return the pureed batches to the stockpot.
5. 5 Divide third batch into two equal batches. Puree only one of the two batches before returning both to the stockpot.
6. 6 Bring 1 cup vegetable stock to a simmer in a small pot over medium-low heat. Cook the carrots in the simmering stock until soft, 5 to 7 minutes; add to the puree in the stockpot.
7. 7 Stir the green onion and heavy cream through the puree; continue cooking another 5 minutes.
8. 8 Season with salt and pepper; top with Cheddar cheese to serve.

By Erin Roberts

Ingredients

• ✓ vegetable stock
• white asparagus
• salt
• white pepper
• hazelnut
• butter
• all-purpose flour
• milk
• lemon juice
• white sugar
• nutmeg
• heavy cream
• egg yolk

Instructions

1. 1 Peel asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends.
2. 2 Place asparagus in a large, wide pan; pour in enough lightly salted water to just cover. Bring to a boil; reduce heat and simmer gently until spears are tender and can be easily pierced with a sharp knife, 15 to 25 minutes depending on the thickness. Drain well.
3. 3 Pour hazelnuts into a dry skillet; cook and stir over medium heat until fragrant, about 2 minutes. Remove from heat.
4. 4 Melt butter in a saucepan over medium heat. Stir in flour until a paste forms, about 2 minutes. Add hot vegetable stock and hot milk a little a time, whisking continuously until sauce is thick and smooth, about 4 minutes.
5. 5 Stir hazelnuts, lemon juice, sugar, and nutmeg into the sauce. Season with salt and white pepper. Simmer gently over low heat, stirring frequently, for 5 minutes.
6. 6 Whisk heavy cream and egg yolk together in a small bowl until smooth; whisk into the sauce. Simmer until heated through, but not boiling, about 2 minutes. Serve the sauce with the cooked asparagus.

By gela

Ingredients

• ✓ vegetable stock
• tomato
• sour cream
• tomato puree
• honey
• cider vinegar
• dill
• black pepper
• red cabbage
• carrot
• celery
• salt
• caraway seed
• onion
• butter
• water
• beet
• potato

Instructions

1. 1 Place potatoes and beets in a medium saucepan over high heat; cover with stock and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon; reserve stock.
2. 2 Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Stir in celery, carrot, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.
3. 3 Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium-low, and simmer for at least 30 minutes.
4. 4 Portion borscht into bowls. Top with sour cream, extra dill weed, and chopped tomatoes to serve.

By Puma

Ingredients

• ✓ vegetable stock
• red wine
• mushroom
• green onion
• garlic

Instructions

1. 1 Pour stock into a saucepan or fondue pot over medium heat; bring to a simmer. Add wine, mushrooms, green onions, and garlic. Simmer until broth is aromatic, about 15 minutes.

By gerke627

Ingredients

• ✓ vegetable stock
• basmati rice
• sweet onion
• garlic
• butter
• parmesan cheese
• asparagus
• salt
• black pepper

Instructions

1. 1 Melt 2 tablespoon butter in a 3-quart saucepan over medium heat. Cook and stir onion until softened and turning translucent, about 1 minute. Add garlic and cook for another minute. Stir in the rice, asparagus, and stock. Cover and reduce heat to medium-low.
2. 2 Stir occasionally to prevent the rice from sticking to the bottom of the pan. Continue cooking until the rice is tender, about 10 minutes.
3. 3 Turn off the heat and gently stir in the Parmesan cheese and remaining butter. Serve immediately.

By Uncle Ben's

Ingredients

• ✓ vegetable stock
• quinoa
• olive oil
• butternut squash
• zucchini
• green onion
• apricot
• cranberry
• parsley
• lime

Instructions

1. 1 Bring vegetable stock to a boil in a saucepan, reduce heat to low, and stir in quinoa. Cover pan and simmer until quinoa absorbs the liquid, 10 to 15 minutes. Remove from heat.
2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir butternut squash and zucchinis in the hot oil until slightly browned, about 10 minutes. Stir quinoa into the vegetables and gently mix green onions, apricots, cranberries, and parsley into the stuffing. Drizzle with lime juice to taste.

By Heather Hogan

Ingredients

• ✓ vegetable stock
• egg noodle
• soy sauce
• ginger
• chile sauce
• garlic
• spinach
• soybean
• red bell pepper

Instructions

1. 1 Bring a large pot of water to a boil. Add noodles; cook until tender yet still firm to the bite, 1 to 2 minutes. Drain and divide among 4 large soup bowls.
2. 2 Combine vegetable stock, soy sauce, ginger, chile sauce, and garlic in a saucepan over medium heat; bring to a gentle simmer. Simmer until fragrant, about 5 minutes.
3. 3 Squeeze spinach to drain out excess moisture; coarsely chop. Add to stock with soybeans and red bell pepper; cook until heated through, about 1 minute. Ladle over noodles.

By MICHELLE0011

Ingredients

• ✓ vegetable stock
• raisin
• vegetable oil
• shallot
• garlic
• black sesame seed
• carrot
• almond
• fonio grain
• salt
• black pepper
• pomegranate seed

Instructions

1. 1 Combine 1/2 cup vegetable stock and raisins in a bowl and set aside.
2. 2 Heat oil in a deep skillet over medium heat. Cook shallot, garlic, black sesame seeds, carrots, and almonds until fragrant and softened, about 4 minutes. Add fonio and stir to absorb flavors, about 2 minutes. Pour in raisins and stock and stir until fonio has absorbed all the liquid, about 5 minutes. Add some remaining stock and cook until the fonio is soft. You may not need the entire amount, depending on the brand and quality of the fonio. Season with salt and pepper.
3. 3 Remove from heat once all liquid is absorbed. Fluff with a fork and sprinkle with fresh pomegranate seeds before serving.

By Buckwheat Queen

Ingredients

• ✓ vegetable stock
• olive oil
• shallot
• garlic
• shiitake mushroom
• thyme
• salt
• green lentil
• sesame oil
• green onion

Instructions

1. 1 Heat oil in a pot or Dutch oven over medium-high heat. Add shallot slices and saute for 1 minute, then add garlic and mushrooms. Saute until mushrooms start to soften, about 3 minutes, stirring frequently so garlic doesn't burn. Add vegetable stock, thyme, and salt and increase heat to high. Bring to a boil, stirring occasionally.
2. 2 Stir in lentils and sesame oil, and reduce heat to a simmer. Simmer, stirring occasionally, until lentils are tender, about 20 minutes.
3. 3 Divide soup between 4 bowls and garnish with sliced green onions.

By fabeveryday

Ingredients

• ✓ vegetable stock
• almond
• quinoa
• cucumber
• grape tomato
• flat-leaf parsley
• orange bell pepper
• feta cheese
• raisin
• black olive
• scallion
• lemon juice
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet.
2. 2 Bake almonds in the preheated oven until lightly toasted and fragrant, 5 to 10 minutes.
3. 3 Bring vegetable stock and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and stock has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl and refrigerate until chilled, about 30 minutes.
4. 4 Mix almonds, cucumber, tomatoes, parsley, orange bell pepper, feta cheese, raisins, olives, and scallions into quinoa.
5. 5 Whisk lemon juice and olive oil together in a bowl; pour over quinoa mixture and stir until quinoa mixture is coated.

By misspia

Ingredients

• ✓ vegetable stock
• water
• quinoa
• vegetable oil
• onion
• broccoli
• sweet potato
• salt
• nutmeg
• garam masala
• black pepper
• water
• cashew

Instructions

1. 1 Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Heat oil in a heavy 4-quart pot. Add onion; cook and stir until translucent, about 5 minutes. Stir in vegetable stock, broccoli, sweet potato, and salt. Bring soup to a boil; reduce heat and simmer until broccoli and sweet potato are very tender, 15 to 20 minutes.
3. 3 Remove soup from the heat. Puree with a hand-held immersion blender until smooth. Season with nutmeg, garam masala, and pepper.
4. 4 Combine 1/2 cup water and cashews in a high-speed blender; puree until smooth.
5. 5 Pour cashew mixture into the soup and bring to a boil.
6. 6 Place 1/3 cup cooked quinoa in the center of each serving bowl; ladle soup around quinoa.

By Curt Stockford

Ingredients

• ✓ vegetable stock
• cauliflower
• potato
• carrot
• red onion
• salt
• black pepper
• olive oil

Instructions

1. 1 Combine vegetable stock, cauliflower, potatoes, carrots, onion, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Soup/Broth setting according to manufacturer's instructions; set timer for 10 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. Use an immersion blender to carefully puree soup until smooth. Drizzle olive oil once soup is smooth with the blender running.
3. 3 Taste soup and season with more salt and pepper, if needed.

By Diana Moutsopoulos

Ingredients

• ✓ vegetable stock
• butter
• olive oil
• onion
• garlic salt
• tarragon
• liquid smoke
• potato
• cornstarch
• half and half
• cheddar cheese
• parsley

Instructions

1. 1 Heat 1 tablespoon butter and olive oil in a stockpot over medium-low heat. Add onion and cook until browned, about 3 minutes. Add garlic salt, tarragon, and liquid smoke; cook until onion is translucent, 2 to 4 minutes more. Add potatoes and vegetable stock; bring to a boil. Boil until potatoes are tender and stock has been reduced to about 1 cup, 15 to 20 minutes.
2. 2 Meanwhile, melt remaining 1 tablespoon butter in a skillet over medium heat. Stir in cornstarch and mix completely, being careful not to burn. Add half-and-half and cook until thickened, 3 to 5 minutes. Add to potato mixture and heat through, 2 to 3 minutes. Garnish with Cheddar cheese and parsley.

By Allrecipes Member

Ingredients

• ✓ vegetable stock
• vegetable oil
• fennel
• onion
• garlic
• black bean
• tomato
• red pepper flake
• black pepper
• cumin
• thyme
• bay leaf
• spinach

Instructions

1. 1 Heat oil in a large pot over medium heat. Add fennel and onion; cook and stir until slightly softened, about 5 minutes. Stir in garlic; cook until fragrant but not browned, about 2 minutes.
2. 2 Pour vegetable stock, black beans, diced tomatoes, red pepper flakes, pepper, cumin, thyme, and bay leaves into the pot. Bring to a gentle boil; reduce heat and simmer, stirring occasionally, until fennel is tender, 35 to 45 minutes. Add spinach, stirring to separate leaves; simmer until heated through, 1 to 2 minutes.

By jennifer

Ingredients

• ✓ vegetable stock
• butternut squash
• green lentil
• onion
• carrot
• olive oil
• sage
• salt
• ginger
• garlic powder
• cumin
• water
• cinnamon

Instructions

1. 1 Turn a slow cooker on High.
2. 2 Combine butternut squash, lentils, onion, carrots, olive oil, sage, sea salt, ginger, garlic powder, and cumin in the slow cooker. Pour in water and stock. Stir gently to evenly distribute spices and vegetables.
3. 3 Cook on High until vegetables are cooked through and lentils are soft, 2 1/2 to 3 hours. Serve warm.

By Heather

Ingredients

• ✓ vegetable stock
• cauliflower
• white onion
• olive oil
• cumin
• coriander
• salt
• black pepper
• butter
• garlic
• potato
• turmeric
• almond

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spread out cauliflower and onion on a baking sheet. Drizzle with olive oil and season with cumin, coriander, salt and pepper. Toss to combine.
3. 3 Roast vegetables in the preheated oven until cauliflower is browned and cooked, but not soft, about 25 minutes.
4. 4 Meanwhile, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Pour in stock, increase heat to medium, and bring to a simmer. Cover and cook until potato is soft, about 10 minutes.
5. 5 Set aside 1 cup roasted cauliflower for topping. Add remaining cauliflower and onion to the soup and return to a simmer. Cook for 5 minutes for flavors to meld. Puree with an immersion blender or food processor until soup is smooth. Adjust seasoning to taste.
6. 6 Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden.
7. 7 Ladle soup into bowls, and top with reserved cauliflower and toasted almonds.

By Porchdog

Ingredients

• ✓ vegetable stock
• red lentil
• parsley
• mint
• green onion
• tomato
• olive oil
• lemon
• salt

Instructions

1. 1 Bring vegetable stock to a boil in a saucepan and add drained lentils. Stir and reduce to a simmer. Simmer uncovered, for 7 to 8 minutes. Lentils will be slightly undercooked. Drain, and allow to cool, about 30 minutes.
2. 2 Place cooled lentils in a large mixing bowl and add minced fresh parsley and mint. Add white parts of the green onions, reserving the chopped greens for the garnish. Add tomatoes.
3. 3 Combine extra-virgin olive oil and zest and juice of a lemon in a small bowl. Stir to combine, then pour over the salad and toss. Cover and refrigerate for at least 30 minutes, before serving.
4. 4 Before serving, taste and add salt, if desired. Garnish with reserved chopped green tops of green onions.

By Bibi

Ingredients

• ✓ vegetable stock
• onion
• garlic
• olive oil
• curry powder
• cumin
• turmeric
• lentil
• tomato
• white rice
• corn
• elbow macaroni
• spaghetti squash

Instructions

1. 1 Place cut side of the squash down in a lightly oiled baking pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. Shred squash with a fork.
2. 2 In a large soup pot, saute onions and garlic in olive oil. Add curry powder, cumin, and turmeric. When onions are transparent, add stock and lentils and bring to a boil. Reduce to simmer and add chopped tomatoes and juice.
3. 3 If using brown rice, add the rice 10 minutes after adding the lentils, if using white rice, add rice after 25 minutes along with the can of corn. (Add the can of corn at the same time you add rice, white or brown).
4. 4 After 35 minutes, add the macaroni and spaghetti squash. Simmer until rice and pasta are cooked.

By Sandy

Ingredients

• ✓ vegetable stock
• ✓ vegetable stock
• liquid amino acid
• white sugar
• salt
• cornstarch
• peanut oil
• lima bean
• salt
• sweet onion
• celery
• brown rice

Instructions

1. 1 Combine 1/4 cup vegetable stock, liquid amino acids, sugar, and 1/4 teaspoon salt in a cup. Whisk cornstarch and 1 tablespoon vegetable stock together in a separate cup until smooth.
2. 2 Heat peanut oil in a wok or large skillet over high heat; add lima beans and 1/4 teaspoon salt. Cook and stir beans until partially warmed, 2 to 3 minutes. Add onions and celery, lower heat to medium, and cook, stirring frequently, until vegetables are heated through and coated in oil, 2 to 3 minutes.
3. 3 Pour vegetable stock-liquid amino mixture over bean mixture and turn heat to high. Cover wok and cook over medium heat for 4 minutes. Stir cornstarch mixture into bean mixture and cook, stirring constantly, until sauce is thickened, about 1 minute. Serve with brown rice.

By SadieTheVeganLady

Ingredients

• ✓ vegetable stock
• coconut oil
• red onion
• onion
• cinnamon
• ginger
• garlic
• cumin
• lentil
• tomato
• maple syrup
• sweet potato
• coconut milk
• nutritional yeast

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat coconut oil in a saucepan over medium-high heat. Add red onion, white onion, cinnamon, ginger, garlic, and 1 teaspoon cumin. Cook, stirring gently, until soft and tender, about 5 minutes. Add lentils, tomatoes, stock, and maple syrup. Bring to a boil; simmer filling until flavors are blended, 20 to 30 minutes.
3. 3 Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until softened, about 20 minutes. Drain water; add coconut milk and remaining 1 teaspoon cumin to the sweet potatoes. Mash until smooth.
4. 4 Pour filling into a large baking dish; add the sweet potato mash on top and a sprinkle of nutritional yeast.
5. 5 Bake in the preheated oven until top is browned, about 20 minutes.

By MyNutriCounter

Ingredients

• ✓ vegetable stock
• potato
• bacon
• butter
• fennel
• five-spice powder
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 10 to 15 minutes.
2. 2 Meanwhile, place bacon in a deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and reserve about 2 tablespoons of the drippings in the skillet. Drain potatoes.
3. 3 Melt butter in the skillet with the bacon drippings. Add fennel; cook and stir over medium heat until browned, about 12 minutes. Crumble the bacon and add to the pan along with vegetable stock, potatoes, and Chinese five-spice. Bring to a boil, reduce to a simmer, and season with salt and pepper.
4. 4 Transfer 1 1/2 cups of the soup to a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Return to the pot and continue simmering until flavors combine, 45 minutes to 1 hour. Season with five-spice, salt, and pepper.

By t-licious

Ingredients

• ✓ vegetable stock
• butter
• onion
• sweet potato
• red bell pepper
• celery
• zucchini
• jalapeno pepper
• garlic
• quinoa
• cumin
• oregano
• salt
• black pepper
• cayenne pepper
• peanut butter

Instructions

1. 1 Heat butter in pot over medium heat; cook and stir onion, sweet potato, red bell pepper, celery, zucchini, jalapeno pepper, and garlic in the melted butter until vegetables are softened, about 10 minutes.
2. 2 Stir vegetable stock, quinoa, cumin, oregano, salt, black pepper, and cayenne pepper into vegetable mixture; bring to a boil. Reduce heat, cover pot, and simmer soup until quinoa is tender, 10 to 15 minutes. Stir peanut butter into soup and simmer until flavors have blended, about 20 more minutes.

By Amber-Rose

Ingredients

• ✓ vegetable stock
• butter
• onion
• cauliflower
• potato
• milk
• salt
• pepper

Instructions

1. 1 Melt the butter in a large pot over medium heat. Saute the onion in the butter for 5 minutes. Stir in the cauliflower and potato and saute for 5 more minutes.
2. 2 Pour in the stock, bring to a boil, reduce heat to low and simmer for 20 minutes, or until all vegetables are tender. Add the milk, stirring well to blend. Season with salt and pepper to taste.

By Sarah Gasparre

Ingredients

• ✓ vegetable stock
• olive oil
• red bell pepper
• onion
• jalapeno pepper
• garlic
• cumin
• chili powder
• garlic salt
• adobo seasoning sauce
• soy chorizo
• tri-bean blend
• fire-roasted diced tomato
• sweet potato

Instructions

1. 1 Heat oil in a large pan over medium heat. Add bell pepper, onion, and jalapeno pepper. Cook and stir until softened, about 6 minutes. Add garlic, cumin, chili powder, garlic salt, and adobo sauce. Stir until fragrant, about 30 seconds.
2. 2 Add soy chorizo to the pan and break it up with a wooden spoon until crumbled, about 2 minutes. Add beans, tomatoes, vegetable stock, and sweet potatoes. Reduce heat and simmer until potatoes soften and flavors meld, 45 to 60 minutes.

By Noah Coffey

Ingredients

• ✓ vegetable stock
• olive oil
• onion
• celery
• carrot
• garlic
• basil
• oregano
• mushroom
• salt
• black pepper
• celery leaf
• farro
• tomato paste
• soy sauce
• coconut milk

Instructions

1. 1 Heat olive oil in a pot over medium heat. Add onion, celery, and carrots. Cook until onion is soft and translucent, 3 to 5 minutes. Add garlic, basil, and oregano and cook for another 30 seconds. Mix in mushrooms, salt, and pepper. Cover and cook, stirring occasionally, over medium-low heat for 10 minutes.
2. 2 Uncover and add celery leaves, vegetable stock, farro, tomato paste, and soy sauce. Simmer until farro is cooked, 25 to 30 minutes.
3. 3 Pour in coconut milk and heat until soup is warmed through, 5 to 10 minutes.

By Bren

Ingredients

• ✓ vegetable stock
• acorn squash
• olive oil
• red bell pepper
• daikon radish
• leek
• celery
• jalapeno pepper
• garlic
• brown rice
• collard green
• curry powder
• red curry paste
• walnut
• feta cheese

Instructions

1. 1 Wrap each squash half with plastic wrap.
2. 2 Place wrapped squash, cut side down, in microwave; cook on high until squash is tender, 12 to 15 minutes. Leave squash wrapped while preparing filling.
3. 3 Heat olive oil in a large skillet over medium heat; cook and stir red bell pepper, radish, leek, celery, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes. Add vegetable stock and rice; stir to combine. Cover and simmer until broth is absorbed and rice is tender, about 45 minutes.
4. 4 Sprinkle greens into rice mixture; cover and simmer until greens are wilted, about 5 minutes. Add curry powder, curry paste, and walnuts to rice mixture; stir to combine.
5. 5 Unwrap squash and set halves, cut sides up, into 4 soup bowls. Spoon about 2 tablespoons feta cheese into each squash half. Add a large scoop of rice mixture atop feta layer. Top rice mixture layer with any leftover feta.

By JennyB

Ingredients

• ✓ vegetable stock
• yellow summer squash
• zucchini
• half-and-half
• tarragon
• cheddar cheese
• white pepper
• sea salt
• lemon juice
• tarragon

Instructions

1. 1 Place the summer squash, zucchini, vegetable stock, half-and-half, and tarragon into a large soup pot; bring to a boil, reduce heat to a simmer, and cook until the vegetables are tender, about 10 minutes.
2. 2 Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until nearly smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
3. 3 Sprinkle the Cheddar cheese into the hot soup, and allow to melt; stir until thoroughly mixed. Stir in the lemon juice, and top with a sprinkling of tarragon to serve.

By Allrecipes Member

Ingredients

• ✓ vegetable stock
• butter
• all-purpose flour
• pumpkin puree
• half-and-half
• chipotle pepper in adobo sauce
• sofrito
• worcestershire sauce
• salt
• paprika

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Stir in flour; cook until golden brown, about 3 minutes. Whisk in vegetable stock; bring to a boil over high heat. Whisk in pumpkin purée until no lumps remain, then stir in half-and-half, chipotle peppers, sofrito, Worcestershire sauce, salt, and paprika. Return to a simmer, then reduce heat to medium-low; cook until thickened and hot, about 8 minutes.

By Chris

Ingredients

• ✓ vegetable stock
• olive oil
• shallot
• cremini mushroom
• quinoa
• thyme
• bay leaf
• salt
• black pepper

Instructions

1. 1 Heat a large saucepan over medium heat and swirl olive oil around the inside of the pan to coat. Cook shallot in the hot oil until translucent, about 3 minutes; stir in cremini mushrooms, cooking and stirring until mushrooms are browned, 8 to 10 minutes. Stir quinoa, thyme, bay leaf, kosher salt, and black pepper into mushroom mixture. Cook, stirring often, until quinoa gives off a slightly toasted fragrance, about 5 minutes.
2. 2 Pour vegetable stock into quinoa mixture (stock may spatter a bit); stir to combine. Bring to a full boil, reduce heat to low, and cover pan; simmer until liquid is absorbed, about 15 minutes. Remove from heat and fluff quinoa pilaf with a fork; cover pan and let pilaf stand 10 more minutes to steam dry.

By nosduh1313

Ingredients

• ✓ vegetable stock
• olive oil
• carrot
• celery
• onion
• arborio rice
• red wine
• radicchio
• gorgonzola cheese
• walnut
• balsamic glaze
• parmigiano-reggiano cheese

Instructions

1. 1 Bring vegetable stock to a boil in a saucepan; reduce heat to low and keep simmering.
2. 2 Heat 2 tablespoons olive oil in a stockpot over medium heat; cook and stir carrot, celery, and onion until onion is translucent, about 2 minutes. Add remaining 2 tablespoons olive oil; stir in rice. Cook and stir until rice is coated with oil and warm, 1 to 2 minutes. Pour in red wine and stir until rice is coated and wine is absorbed, 2 to 3 minutes.
3. 3 Pour 1 ladleful of warm vegetable stock into the rice mixture; cook, stirring continuously, until stock is absorbed, 2 to 3 minutes. Continue adding stock, 1 ladleful at a time, cooking and stirring after each addition until liquid is absorbed and risotto is easily broken when chewed, 10 to 15 minutes.
4. 4 Stir radicchio, Gorgonzola cheese, and walnuts into risotto until cheese is completely melted, 2 to 3 minutes. Add more stock and cook until risotto is tender yet firm to the bite, about 5 minutes more. Remove from heat and cover stockpot for 1 minute.
5. 5 Spoon risotto onto plates and top with balsamic glaze and Parmigiano-Reggiano.

By Buckwheat Queen