This easy, gluten-free, vegan soup recipe for chickpea vegan minestrone with lots of veggies is perfect for a quick and healthy meal.
It's made with simple ingredients like cabbage, carrots, potatoes, onions, and chickpeas, but with a little know-how I show here, you can achieve a rich and tasty minestrone!
The flavor of this vegan minestrone is a recreation of the old-fashioned pork beans I used to eat at school lunch in Japan. The flavor of the chickpeas mysteriously brings out the flavor of the pork and beans, and make this dish very filling and satisfying.
If you like this recipe, you may also like my Vegan Borscht recipe made with only vegetables. This is another soup recipe that uses onion koji. The ingredients are pretty much the same as in this vegan minestrone and it is easy to make.
Please give it a try as well🕊.
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🫘Ingredients
Vegetables
- cooked chickpeas: This is the main ingredient in my vegan minestrone recipe. We use chickpeas because they have a similar aroma and flavor to pork (I know, it sounds unbelievable, but it's true). Click here to learn how to cook chickpeas with a pressure cooker. You can also use canned or packaged ones, if you'd prefer.
- cabbage
- carrot
- shimeji mushrooms
- potato
- onion
Seasoning
- canned tomatoes: It is the base for vegan minestrone. I use the unsalted type.
- aquafaba: Don't forget to save that water you used to cook the chickpeas. I use it because it keeps the chickpea flavor and goodness. If you don't have it, just use water.
- onion Koji: Onion Koji, which can be used as a vegan consommé, is the secret to the flavor of this minestrone. You can use it to make all kinds of other soups, Japanese curry, and pasta sauce, so it's a real game-changer for your kitchen. Click here to learn how to make it.
- olive oil: You can use other oils if you want.
- sugar: I used vegan-certified unrefined sugar, which is only available in Japan. One spoon of sugar adds a touch of sweetness to the soup, that pork should brings. You can use mirin or other sweeteners if you want.
- soy sauce: Added at the end to taste.
- salt: Add a pinch of salt to cook vegetables. It lets you get the most out of the flavor of the vegetables, which is really important in vegan cooking.
👩🏻🍳Instructions
- Cut: Cut all ingredients except chickpeas into small cubes.
💡Cut the potatoes into slightly larger pieces. This will prevent them from falling apart.
- Saute: Saute the chopped ingredients in olive oil and sprinkle with a pinch of salt. Give it a quick stir so that the oil covers all of the ingredients.
- Braise: Reduce heat to low, cover and braise for 10 minutes.
💡Open the lid several times during the process and mix well to avoid burning.
- Seasoning: Add the chickpeas, chickpea stock, tomatoes, and onion koji and simmer until the ingredients are tender. Finally, add sugar and soy sauce to taste!
☝️Tips For Better Taste
If time allows, it's a good idea to let the finished dish cool completely to allow the flavors to blend.
It'll taste better than the one made right after.
🥄Tools
- kitchen knife
- cutting board
- pot
- wooden spatula
🫙Storage
It will keep well refrigerated for 2-3 days, if so, be sure to heat through before eating.
💭Frequently Asked Questions
Use a commercial vegan-friendly consommé.
If this is the case, try substituting water. Or use less salt (amount of onion koji).
If you try this recipe, please share your thoughts in the COMMENTS 🐒. Also feel free to ask any questions or leave any requests!
🐥Recipes with Chickpeas
Other vegan chickpea recipes:
🍅Recipes with Canned Tomatoes
Other vegan recipes using canned tomatoes
📖 Recipe Card
Harty Vegan Chickpea Minestrone (Pork & Beans Style)
Equipment
- kitchen knife
- cutting board
- pot
- wooden spatula
Ingredients
Vegetables
- 80 g cabbage
- 150 g cooked chickpeas
- 50 g shimeji mushrooms
- 150 g potato (1 medium-sized)
- 60 g carrot (½ medium-sized)
- 40 g onion (¼ medium-sized)
Seasoning
- 1 tablespoon olive oil
- 1 pinch salt
- 200 g canned tomatoes
- 300 ml aquafaba (substitute with water)
- 11/2 tablespoon onion koji (any consomme cube)
- ½ teaspoon soy sauce
- 1 tablespoon sugar (substitute with mirin)
Instructions
- Cut: Cut all ingredients except chickpeas into small cubes. *Cut the potatoes into slightly larger pieces. This will prevent them from falling apart.80 g cabbage50 g shimeji mushrooms150 g potato60 g carrot40 g onion
- Saute: Saute the chopped ingredients in olive oil and sprinkle with a pinch of salt. Give it a quick stir so that the oil covers all of the ingredients.1 tablespoon olive oil1 pinch salt
- Braise: Reduce heat to low, cover and braise for 10 minutes. Open the lid several times during the process and mix well to avoid burning.
- Seasoning: Add the chickpeas, chickpea stock, tomatoes, and onion koji and simmer until the ingredients are tender.150 g cooked chickpeas200 g canned tomatoes300 ml aquafaba11/2 tablespoon onion koji
- Finishing touches: Finally, add sugar and soy sauce to taste. If time allows, let the finished dish cool completely to allow the flavors to blend. Heat before serving.½ teaspoon soy sauce1 tablespoon sugar
💬Did you try this recipe? Let me know how it turned out in the comments— or mention #vegin_vegan_vegun or just tag us @veginveganvegun with your delicious creations!
So, how was the recipe for "Hearty Vegan Chickpea Minestrone"?
If you like, please try our other recipes with chickpeas too💫
Vegin Vegan Vegun! says
Your questions and comments are welcome!