Vegan Boiled Dinner (Potato and Cabbage Soup)

Vegan Boiled Dinner (Potato and Cabbage Soup)

This vegan boiled dinner is a cozy potato and cabbage soup filled with tender vegetables in a savory broth. Mashing a few potatoes into the pot gives the broth just enough body.

Prep Time: 15

Cook Time: 30

Total Time: 45

Course: Dinner, Main Course, Soup

Cuisine: American

Servings:

Author: Julie Gaeta

Ingredients

⅓ cup water (for sautéing) or use 1 tablespoon olive oil. Add more water as needed
1 medium onion finely diced, about 1 cup
2 medium carrots finely diced, about 1 cup
3 celery ribs finely diced, about 1 cup
6 medium garlic cloves minced
4-5 medium Yukon Gold potatoes about 1 pound 10 ounces, cut into approximately 1½-inch chunks
6 cups water
2 vegan bouillon cubes
1 bay leaf
1 teaspoon dried thyme
2 teaspoons onion powder
2 teaspoons garlic powder
⅛ teaspoon cayenne pepper
4 cups green cabbage about 9 ounces, roughly chopped
1 tablespoon tamari or soy sauce
2 teaspoons maple syrup
2 teaspoons tahini
1 teaspoon sea salt or to taste
10-15 grinds black pepper
1 tablespoon fresh parsley for serving, optional
sauerkraut and sauerkraut brine, for serving for serving, optional
paprika for serving, optional

Instructions

Add the water or olive oil to a large braising pan, Dutch oven, or soup pot over medium heat. Add the onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally and adding more water as needed to prevent sticking.
Add the garlic and cook for about 30 seconds.
Add the potatoes, 6 cups water, bouillon cubes, bay leaf, thyme, onion powder, garlic powder, and cayenne. Increase the heat and bring to a boil.
Reduce the heat to a gentle simmer and partially cover the pan. Simmer for 10 minutes.
Add the cabbage. Briefly increase the heat, if needed, to return the soup to a soft rolling simmer. Reduce the heat, partially cover, and simmer for another 10 minutes, or until the potatoes are fork-tender and the cabbage is softened.
Turn off the heat and remove the bay leaf. Add tamari or soy sauce, maple syrup, tahini, salt, and black pepper. Stir and adjust the seasonings to taste.
Lightly mash 2-3 potato pieces directly in the pan to add body to the broth, or mash more for a thicker, less brothy consistency.
Ladle into bowls. Mash the potatoes a little more in each bowl, if desired. Top with fresh parsley, a sprinkle of paprika, and sauerkraut if desired (see notes).

Notes

Potatoes: Yukon Gold potatoes become creamy while retaining their shape. Russets break down more and thicken the broth, while red potatoes remain firmer.
Broth and bouillon: I use 2 Not-Chick’n bouillon cubes with 6 cups of water for a light, savory broth. You can substitute 6 cups of low-sodium vegetable broth and omit the bouillon. Because broth, bouillon, and tamari vary in saltiness, taste before adding the salt.
Turnip option: Add one small peeled turnip cut into 1-inch chunks with the potatoes. You can add it or use it in place of one potato.
For serving: Top individual bowls with sauerkraut and a splash of its brine. Offer whole-grain mustard or prepared horseradish on the side.

Nutrition