Vegan Black Bean Soup

The rich broth that comes from black beans is delicious. This is a chunky, flavorful vegetable soup. 1 tablespoon oil or ¼ cup vegetable broth, for sautéing 1 cup leeks, chopped  ½ red bell pepper, finely chopped 2 garlic cloves, finely minced 2 (15 oz) cans black beans, drained or you can use homemade  2 […]

Read More
Vegan Three Bean Chili

A hearty, rich and satisfying chili that is perfect for the whole family. 1 tablespoon oil or ¼ cup vegetable broth, for sautéing 1 medium onion, diced  ½ cup red bell pepper, diced  1-2 jalapeño peppers, seeded and minced  1 Poblano peppers, seeded and diced  1 tablespoon garlic, minced  1 teaspoon red pepper flakes  2 […]

Read More
Vegan White Bean & Kale Soup

A savory, creamy broth soup that is simple to make but full of rich flavor. Serve with whole-wheat crusty bread. 1 tablespoon oil or ¼ cup vegetable broth, for sautéing  1 medium onion, finely diced  1 medium carrot, peeled, diced  1 teaspoon salt  ¼ teaspoon ground pepper, or to taste  ¼ teaspoon celery salt or […]

Read More
Vegan Cream of Broccoli Soup

This soup serves only about four people. If you are planning to feed a larger crowd, you will need to double the ingredients. 8 medium potatoes, peeled and chopped  4 cups broccoli florets  ½ cup onion, diced  4 cups vegetable broth  ½-1 clove garlic, minced or dried garlic flakes 1 tablespoon vegan Worcestershire ⅛ teaspoon […]

Read More
Vegan Corn Chowder

This soup is perfect when you need something quick and easy to prepare. The best part is that it tastes like you spent hours preparing it. 1 tablespoon oil or ¼ cup vegetable broth, for sautéing  1 small onion, finely diced  1 clove garlic, finely diced  ½ red bell pepper, finely chopped  1 small potato, […]

Read More
Vegan Country Lentil Soup

This may very well be the best lentil soup of all time. For a variation, use 2 cups cooked rice instead of the pasta.   1 cup pasta, any (small or mini works well, but break up any long pastas, like spaghetti) 1 tablespoon oil or ¼ cup vegetable broth, for sautéing  1½ cups onion, […]

Read More
Vegan Split Pea Soup

Serve this soothing soup with a good, crusty bread.   2 tablespoons oil or ¼ cup vegetable broth, for sautéing  1 small onion, diced  1-2 cloves garlic, finely minced  ½ red bell pepper, diced  ½-1 jalapeño pepper, seeded, finely diced  1-3 stalks celery, diced 1 large potato, peeled and diced 3 carrots, peeled, diced  2 […]

Read More
Vegan Mexican Red Posole Soup

This soup is infused with the soothing scent of cumin. Serve with a salad and Masa Dumplings (page 271).   1 tablespoon oil or ¼ cup vegetable broth, for sautéing  1 onion, diced  1 small red bell pepper, diced  1 stalk of celery, diced 1 carrot, peeled, diced 2 cloves of garlic, minced  1-2 jalapeño […]

Read More
Vegan Potato Corn Soup

Creamy pureed potatoes give this light, wholesome soup extra body. 1 tablespoon oil or ½ cup vegetable broth, for sautéing  8 cups vegetable broth  1 medium onion, diced 1 leek or shallot, chopped 2 celery stalks, diced  1 teaspoon garlic, minced (optional or to taste)  6 cups potatoes, chopped  1 cup frozen corn 2½ cup […]

Read More
Vegan Creamy Potato Leek Soup

This wholesome potato soup, with its delicate sweetness from the leeks, gets its smooth, richness from the cashew cream.   1 ¼ cups raw cashews, soaked and blended  1 tablespoon oil or ¼ cup vegetable broth, for sautéing  1 clove garlic, minced  1 cup celery, diced  4 cups russet potatoes (about 2 large) peeled and […]

Read More


AllVegtablesTofu, Beans & PeasSauces, Dip & GraviesBreads, Muffins & Breakfast



Buy the Book!

Buy Now!


Delicious food!
My very favorite cookbook.
Rethinking "Vegan!"
A must have for every kitchen!
Informative, versatile and
teeming of recipe inspiration.
Full of easy and deliciously
fun recipes!

About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.