Soups ↓

Savory Chik’n Potato Soup


We still had two seitan chik’n cutlets leftover from our gumbo, and this last time we made them in chik’n broth (which added just enough extra zang to make this my new favorite seitan recipe), so, after our beautiful weather turned cold, rainy, and gray, it was indubitable that we had to make a chik’n soup […]

Pasta e Fagioli


Welcome to installment #3 of our Olive Garden Reproduction series: Pasta e Fagioli! By now you are probably–should probably–be asking yourself, “What’s Irreverent Vegan’s deal with the Olive Garden? It’s not even that good!  And haven’t they freaking been to Italy?! Don’t they know better?!” Man. You ask a lot of questions. But we have […]

Gumbo


Disclaimer #1: As is oft the case, I point judicious readers to our ubiquitous confessional “Why I can’t be trusted“. But still, observe: Gumbos are like unicorns, all alike, but no two exactly alike. There’s a sort of conventional gumbo wisdom that says you need a few common things, but that you are allowed–nay, expected–to […]

Li’l Spudlies


This is going to seem weird: baked potatoes slathered in Earth Balance ™, topped with homemade chili, topped with homemade tempeh soysage. Behold, the Li’l Spudley! But furrealz, is it any weirder than chili cheese fries? I think not. Amy’s had a taste for some kind of chili potato for the last few days, so […]

Wild Rice & Mushroom Soup and Paprika Cashew Chickpea Salad


Amy’s triumphant return from Budapest brought Grab ‘n’ Growl week to an end, as well as a large bag of authentic Hungarian paprika. Given these two fantastic new developments, it was time to cook it the hell down. We’d been searching for a good recipe for Wild Rice & Mushroom Soup for quite some time, […]

Raw Food Tuesday: Raw Sushi & Siamese Dream Soup


Since we’re just babies at raw, we’re still soliciting help. Our friends Danielle and Becky came to the rescue this week with info on raw sushi. This isn’t to be confused with eating raw fish, of course; rather, it’s about subbing (in this case) an almond carrot puree for the rice in standard sushi. In […]

Roasted Poblano Chili


Welcome to yet another iteration in our quest for the perfect chili. One of our favorite local restaurants, Beezy’s, serves an amazing Pinto Poblano soup; it combines the best aspects of chili, black bean soup, and refried beans–with zang! The poblano features heavily in a lot of their scrambles as well. I was familiar with […]

Zuppa Toscana


After making an Olive Garden-style minestrone, it seemed only natural to make the zuppa toscana as well. Since we had leftover breadsticks, it was another awesome replica. This soup is very much like the Spicy Potato & Kale Soup, but less spicy and much richer. I used a modified version of our tempeh soyrizo, and […]

Hospitaliano, Irreverent Vegan Style


If you’re like us, you often feel nostalgic for things that maybe aren’t that awesome. But there’s a context, a larger experience that imbues them with something better, gives them a prominent place in our happy memories. The Olive Garden is one of those for us. For both of our families, it was one of […]

Middle Eastern Yellow Dal with Spinach-Potato Dumplings


There are two popular types of yellow dal–the heavily-spiced, tomato-y Indian version and the subtle, lemon-y Middle Eastern variety. At home, we tend toward making the Middle Eastern version–especially since our favorite Middle Eastern place Al Noor went out of business. With the soup in mind, I need something else to round the meal out. […]