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Vegan Borscht

An Eastern European dish that will warm your winter nights, try this vegan take on a traditional soup. For more vegan recipes, go to

What you’ll need

3 garlic cloves, minced

1 onion, chopped

4 tablespoon olive oil

2 celery stalks, chopped

2 carrots, chopped

1 green bell pepper, chopped

3 beets, diced

16oz can whole tomatoes, peeled

½ cup canned and diced tomatoes

2 potatoes, cut into quarters

1 cup Swiss chard, shredded

4 cups water

2 cups vegetable broth

2 tablespoons dried dill weed


Ground black pepper

16oz package silken tofu


Put a skillet over a medium heat and heat 1 tablespoon of olive oil. Add in the onion and garlic, stir well and cook until the onion is softened. This should take about 5 minutes.

Set to one side and heat up the remaining olive oil in a large pot on a medium-high heat. Add the celery, bell pepper, beets, carrots, whole and diced tomatoes, Swiss chard, potatoes and onion mixture.

Cook until the chard wilts, about 8 minutes. Stir in the water, broth, salt, pepper and dill weed. Bring to the boil and then reduce the heat to low. Leave to simmer for 1 hour.

Take half the beets from the broth and strain. Place the beets into a blender only about half way through. Pulse a few times before turning it on high and blending to a puree.

Add in the tofu and continue to puree until thoroughly smooth.

Add the tofu back into the pot and simmer until the ingredients have reduced by a third. This should take about another hour. Then your borscht is ready to be served either warm or cold.


The strong taste of beets in Borscht is tricky to pair up with a side but pumpernickel bread is a great option to serve alongside this delicious vegan soup dish and it’s super good for you too.

What you’ll need

1 cup raw sunflower seeds

4 tablespoons chia seeds

½ cup flax seeds

½ cup walnuts

4 tablespoons psyllium husks

1 teaspoon salt

1 teaspoon caraway seeds

1 cup almond meal

¼ cup coconut flour

2 tablespoons black strap molasses

3 tablespoons coconut oil

2 tablespoons raw cacao powder

Zest of one orange

1 ½ cups of coffee, warm


Take a large bowl and add in all the ingredients except the coffee. In a small bowl, add the warm, prepared coffee and melt in the molasses and coconut oil.

Mix the coffee mixture and the dry ingredients together until well blended. The resulting dough should be thick.

Take a bread pan and press the dough into it in an even shape. Allow the bread to settle and form while you preheat the oven to 350 degrees F.

Put the bread into the oven and bake for 20 minutes. Take the bread from the pan carefully and set straight onto the rack. Bake for a further 40 minutes until well set and slightly crispy on the outside.

Set to one side to cool completely before cutting slices with a serrated knife. Can be stored for up to 5 days in an airtight container.

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