Veggie Fest Recipes

We are dedicated to providing you with some of the best vegan and vegetarian recipes from cuisines all over the world. Enjoy our growing collection of recipes from renowned chefs who just love food!

Miso soupBy Veggie Fest TeamEasy, fragrant, healthy, and delicious, our Miso Soup is a favorite recipe taught at our Learn To Be Veg classes and a treat to serve the family for lunch or dinner.
Edamame & Pea soupBy Veggie Fest TeamThis high protein soup makes a delicious meal during any season. Adding rosemary elevates this French favorite.
Pozole (Vegan, Gluten-free)By Veggie Fest TeamThis traditional stew from Mexico has been veganized without losing any flavor. It’s so delicious! Serve with tortillas and love.
Caldo Tlalpeño (Vegan)By Veggie Fest TeamWhether called soup or stew, this spicy and hearty tlalpeño soup is a staple of homemade Mexican cuisine.
Moong DalBy Veggie Fest TeamMoong Dal is a delicious way to enjoy the health benefits of the Mung bean. In addition to being very high in protein, this humble bean has antioxidant, antimicrobial, and anti-inflammatory properties. Enjoy!
Rich Vegetable StockBy Veggie Fest TeamUse this stock in your favorite soup recipes for added flavor and nutrition. Add the optional nourishing foods for a boost to your immune system.
Thai Coconut Curry SoupBy Veggie Fest TeamMona Rae prepared this Thai Coconut Curry Soup at our April 12, 2019 cooking demo, held at the Science of Spirituality International Meditation Center in Lisle, Illinois. A satisfying meal that delivers both crunch and cream, this soup is beautiful as well as delicious.
Smoked Country SoupBy Veggie Fest TeamInspired by a Spanish chickpea soup, our version embodies the rich, smoky flavor prized in the Spanish countryside.
Cream of Tomato Soup with Indian SpicesBy Veggie Fest TeamRahul Mendiratta prepared this delicious Cream of Tomato Soup with Indian Spices at our January 12, 2019 Indian Cuisine cooking demo, held at the Science of Spirituality International Meditation Center in Lisle, Illinois.
Cooking Under Pressure: Mung Beans with Veggies SoupBy Veggie Fest TeamWith the aid of a pressure cooker, this nourishing and satisfying soup cooks in just 20 minutes. Be sure to follow manufacturer instructions because different generations of pressure cookers require specific techniques. Linda Scotti prepared this recipe at our January 5, 2019, Learn to be Vegetarian talk, held at the Science of Spirituality International Meditation Center in Lisle, Illinois.
Tahini Squash SoupBy Veggie Fest TeamTry this unique puréed soup that has a wonderful creamy texture without the use of any dairy products.
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