This Vegan Stuffed Pepper Soup is super simple, inexpensive, easy to make comfort food.
It’s thick, flavorful, and so filling. It’s also totally vegan and prep time is about 15 minutes or less. Left to simmer in the slow cooker, it’s ready when you are.
OR, place all ingredients in an Instant Pot and pressure cook on high for 10 minutes and then do the natural release.
Here’s a video.
Full post and recipe are below.
I used Gardein brand meat crumbles. They’re delicious, easy to use, and gluten-free. TVP is also good here. I use Bob’s Red Mill brand, which is usually fairly easy to find.
I used a large red and large yellow bell pepper. The peppers were delicious but really mild. I think an additional green one would be good in here, too.
I used tomato paste and water (use what you have!) but tomato sauce would be tasty, too.
I cooked mine for two hours on high in the slow cooker. We left it simmering and planted trees. It was lovely to come home to.
I made a small batch of white rice, too. A couple of blobs on top were nice but the rice can just as easily be mixed in.
Vegan Stuffed Pepper Soup
This vegan stuffed pepper soup is delicious and filling comfort food made with easy to find ingredients.
Gardein Ultimate Beefless Ground, frozen
- 2 cups red, orange, or green bell pepper, chopped
- 28 oz canned diced tomatoes
- 3/4 cup diced onion
- 6 oz tomato paste
- 2 tsp salt
- 1 tbsp Italian seasoning
- 1 tbsp vegan Worcestershire sauce
- 2 tsp black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 3 cups water more or less as desired
- 2 cups cooked white rice
Make rice and set aside.
Add all ingredients except rice to slow cooker or crockpot. Stir well, adding more water if needed.
If using a crockpot or slow cooker, cook on high heat for 2 to 2 1/2 hours or on low/medium for 6 to 8 hours. Add cooked rice when ready to serve.
This can also be made in an Instant Pot. Add all ingredients to your Instant Pot and pressure cook on high for 10 minutes and then do a natural release. Add cooked rice when done.
Want more vegan soups? Try these!
This vegan sweet potato soup is made even more delicious with a bit of maple syrup.
This Tofishy Miso Spinach Soup is a lot like the Tofu Miso Soup that’s found at most Chinese restaurants. The restaurant version uses fish broth so I’ve always had to make this at home. Nori flakes add a bit of seaweed or “fishy” flavor.
Tomato bisque was the perfect bowl of warm comfort on a drizzly evening after a looooonng day at work. It’s so quick to make, uses common ingredients, and even packs a hidden punch of protein.
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.