Vegan Caldo Recipe – a.k.a “Beef” Soup

vegan caldo recipe | easy vegan recipes

Growing up in a Hispanic family, Sundays and family gatherings meant Caldo. Caldo is a traditional Mexican beef and vegetable soup using beef shank and large cuts of veggies.

This vegan version is just as hearty but more nutritious! Feel free to skip the “beef”. I used it in the soup I made last night but normally don’t include it…. it really doesn’t need it! I’ve also added a few less traditional veggies and barley to mine but feel free to use whatever you have on hand. My husband likes his with only corn, potatoes, tomato, and green beans (the staples – don’t skip those! If you don’t like tomatoes add an 8 oz can of tomato juice instead). I try to add as many vegetables as possible into mine though! Also, the amounts are just guides, use more or less of what you like.

This really is an easy recipe… add broth to a pot, throw in veggies, cook, eat, enjoy!

1 package Gardein Beefless Tips (optional)
1/3 cup non-dairy milk (only if using beefless tips)
1/3 cup flour(only if using beefless tips)
1/4 cup water
1/4 cup minced onion
6 cups vegan not-beef broth (I like Edwards & Sons)
1 large tomato, diced (or 1- 14.5 oz can diced tomatoes or 8oz tomato juice)
5 carrots, cut into chunks
3 potatoes, cut into chunks
1 cup green beans, halved
1 turnip, diced
2 kale leaves, chopped
1 zucchini, chopped
1/2 head cabbage, sliced
1/2 cup barley
Salt & pepper to taste

In a large pot over medium-high heat. Add the 1/4 cup of water and diced onion. Saute onion until translucent. Add the Add the broth, carrots, potatoes, corn, and green beans. Simmer until vegetables are tender. About 10 minutes. Add remaining vegetables and barley and simmer an additional 10-15 minutes until vegetables are cooked to your liking. Salt & pepper to taste.

Gardein Beefless Tips | Vegan Beef Tips

For the “beef”. Add non-dairy milk to a bowl and the flour to a separate bowl. Dip the beefless tips into the milk then coat in flour. Saute in frying pan sprayed with a non-stick spray over medium-high heat and cook until flour is no longer white and the tips are warmed – about 5-8 minutes. Add to soup with the second batch of vegetables and barley.

Eat it with some warm corn tortillas and avocado!


No-Cook Vegan Chickpea Salad


The last check of the weather showed 99 degrees and rising! It’s supposed to reach 104 degrees today! I think I may be the only one who enjoys this weather and am looking forward to jumping in the pool after work!

On days as hot as today, who wants to spend time in a hot kitchen! So, I thought I’d share one of my favorite and super fast & easy go-to recipes on days that I just don’t want to cook!

Vegan Chickpea Salad

1 can Chickpea (Garbanzo Beans), drained & rinsed
1 tablespoon Vegenaise or other non-dairy mayo
2 Celery Ribs
1 Carrot
Quick dash of garlic power
1/4 teaspoon Mrs. Dash Table Blend
1/4 tsp Paprika (optional)
Salt & Pepper to taste

In food processor, pulse carrot & celery rib until chopped. Add the chickpeas and pulse 6-8 times to break up. You want to leave it slightly chunky. If you don’t have a food processor you can finely dice the carrots & celery & mash the chickpeas in a bowl with a fork.

Remove from blender into bowl and add the rest of the ingredients. Chill for at least an hour. Serve on wheat bread with spinach, wrap in lettuce leaves, stuff it in a pita, or serve with crackers.

– Omit Mrs. Dash & garlic powder and add sweet pickle relish
– Add 1/8 teaspoon of poultry seasoning for more of a “chicken” taste.
– Add diced apples & grape halves
– Add 1/2 cup finely chopped walnuts