12 Vegan Soups and Stews

Now that cold days are upon us (at least for some parts of the globe!), here’s a round-up of 12 satisfying vegan soups and stews! Of course you’ll be able to enjoy these any time of the year but they’re perfect for those cold and chilly or even rainy days to warm you.

From hearty curries and stews to umami bowls of ramen and noodle soups, there’s something here for your to love and enjoy.

This round-up has some of my favourite go-to dishes as well, so I hope you enjoy them!

THESE 12 VEGAN SOUPS AND STEWS RECIPES ARE:

Perfect for the winter months and cold, rainy days
Easy to make
Super tasty
Different from one another – so you’re sure to find something to your liking!
Great for batch-cooking
Of course, all vegan!

NOW ON TO THE SOUP & STEW RECIPES!

You can click on the ‘get the recipe‘ button or on the photo for each recipe.

SOUPS

STEWS

Cheesy Potato and Broccoli Soup (Vegan)

A perfectly cozy, rich, and satisfying Cheesy Potato and Broccoli Soup perfect with some crusty bread for a warming meal. This one is of course vegan and dairy-free.

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Cheesy potato and broccoli soup in a dutch oven pot

Vegan Sundubu Jjigae 순두부찌개 (Korean Soft Tofu Stew)

This Vegan Sundubu Jjigae (which literally translates to ‘soft tofu stew’) is one of my favourite Korean dishes. It has a light yet really rich and flavourful base with a kick of spice from gochugaru. This is so comforting and perfect for warm and hearty meals with a bowl of steamed short grain rice and some banchan (or side dishes) like kimchi and kongnamul.

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Sundubu jjgae or korean soft tofu stew in a ttukbaegi

Vegan Thai Tom Yum Soup

A vegan version of one of my favourite Thai dishes is this Tom Yum or a Thai Hot and Sour Soup. It’s super aromatic and has a perfect balance of sour, hint of sweetness, and a little bit of spice. It’s both light and hearty, and also actually really healthy. You can make a creamy version of this Tom Yum by adding evaporated milk.

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Filipino Tomato-Based “Meat” Stew (Kaldereta)

Plant-based soy “meat” cooked down in a rich and hearty tomato sauce with potatoes, carrots, and other vegetables.

Kaldereta is traditionally cooked with goat meat (to make ‘kalderetang kambing’) and liver spread to get that textured sauce. Kaldereta but also come in different versions using beef, pork, and even chicken.

This version is of course 100% vegan and instead of liver spread, I use a mix of peanut butter and miso paste for that extra kick of umami.

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Vegan Butter Chickpeas (Indian Butter Chicken-Inspired)

Vegan Butter Chickpeas with a rich, earthy, and aromatic spiced tomato-based curry sauce inspired by Indian Butter Chicken. This makes an ultimate comforting meal that’s best enjoyed with naan, paratha, basmati rice, or any other carb of your choice!

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Vegan Butter Chickpeas in a rich and lush curry sauce with paratha

Sopas (Vegan Filipino Style Macaroni Soup)

This Vegan Sopas is my take on a Filipino Style Macaroni Soup. My mom would always make a big comforting batch of Sopas for all of us to share and what I really loved about it was the silky broth, crunch and sweetness from the cabbage, and the slices of hotdog or sausages. This vegan version uses plant-based sausages and diced ham instead of the chicken. I also added some carrot and bell pepper along with the cabbage for this Sopas.

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Sopas Filipino Macaroni Soup in blue bowls

Easy One-Pot Spicy Miso Ramen (Vegan)

Here’s a really easy and comforting Easy One-Pot Vegan Spicy Miso Ramen with a rich and umami-packed silky broth.

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Vegan Budae Jjigae 부대찌개 (Korean Army Base Stew)

This is a vegan Budae Jjigae 부대찌개 or Korean Army Base Stew made using vegan luncheon meat, mushrooms, tofu, and some vegan cocktail sausages. This is my take on Budage Jjigae or spicy sausage stew usually composed of different American processed food such as sausages, ham, spam/luncheon meat, kimchi, and sometimes even beans.

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An orange le creuset dutch oven pot with vegan korean budae jjigae and instant ramen noodles

Vegan Peanut Satay Noodle Soup

This Peanut Satay Noodle Soup is a perfectly cozy bowl, that you can easily put together for the cold days. These are chewy rice noodles in a smooth and silky peanut satay broth topped with sautéed mushrooms, crispy shallots, scallion, Thai basil leaves, roasted peanuts, and chili oil before being finished with a squeeze of lime.

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Filipino Tofu Adobo (Adobong Tokwa)

This Vegan Tofu Adobo or Adobong Tokwa is a vegan take on the classic Filipino dish, that’s commonly cooked using chicken or pork. This version uses tokwa, which is tofu in Filipino that I sliced into cubes and pan-fried to crisp before cooking down adobo-style. It’s packed full of flavour with the tofu acting like sponges and absorbing all the flavour. You can’t pass off on rice with this dish!

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A bowl with fried tofu cooked down in sauce

Chinese Corn Soup (Vegan)

Chinese corn soup was a staple at home growing up. It’s very simple but so comforting, and very perfect for those cold days. The soup is similar to Chinese egg drop soup but corn soup features, well of course, corn, which I personally prefer because of the extra sweetness and bite. This vegan version uses silken tofu instead of eggs to recreate the silky texture to go with the sweet corn kernels.

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chinese style corn soup with silken tofu

Kimchi Noodle Soup with Dumplings

A warm and hearty bowl of Kimchi Noodle Soup with Dumplings! Noodles in a really flavourful and umami kimchi broth with mushrooms, dumplings, and veggies. This is one of those really easy one-pot recipes that you can easily whip-up when you’re craving a bowl of noodles!

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Hello there!

I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

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