Plant-Based Recipes

This is our collection of delicious plant-powered recipes. Each recipe was designed to be flavorful and highly customizable. Feel free to experiment and make the recipes your own.

Soups + Stews

• Minestrone Soup

• Split Pea Soup

• Painted Desert Chili

• Lentil Curry

Dips + Dressings

• Garden Ranch Dressing

• Creamy Onion Dip

Granola

• Granola Coco-Yogurt Parfait

Minestrone

Makes 4-6 servings

What you’ll need:

• Auntie B’s Minestrone Soup mix
• 4 cups vegetable broth
• 28-ounce crushed tomatoes
• Salt and pepper to taste

Optional additional ingredients:

• Carrots
• Potatoes
• Peppers

Optional garnishes:

• Fresh basil
• Grated plant-based parmesan

Stovetop Instructions: (45-60 min)

Pinch bag just below the noodles and empty them into a bowl to add towards the end of cooking.

In a large heavy-bottomed soup pot, add 4 cups broth, the remaining contents of the package (minus pasta), and 28-ounces of diced tomatoes. If desired, you may add additional diced veggies at this point such as diced carrot, potato, peppers, etc.

Bring to a boil, cover pot, and lower to a simmer for about 45 minutes, stirring occasionally. In the last 15 minutes of cooking, add reserved pasta and continue to cook until al dente. The soup is done when the barley, lentils, and veggies are soft and the pasta is cooked through.

Taste your soup and add in additional salt and pepper if desired. Optional: garnish with chopped basil and grated plant-based parmesan before serving.

Instant Pot Instructions: (20 min)

Pinch bag just below the noodles and empty them into a bowl to add towards the end of cooking.

To the bowl of an Instant Pot, add in 4 cups broth, package contents (minus pasta), and 28-ounce crushed tomatoes. If desired, you may add additional veggies at this point such as diced carrot, potato, peppers, etc.

Secure lid and ensure the vent is closed. Set manual cook time to 10 minutes on high. When the time is up, hit the cancel button and quick release to allow steam to escape.

After the pressure is released, the pressure gauge will drop and it will be safe to remove the lid. Carefully do so as the contents of the pot will be hot.

Add reserved pasta to the pot and secure the lid again. Set time for 5 minutes. When the time is up, quick release pressure again. Once pressure is released, carefully open the lid.

Taste your soup and add in additional salt and pepper if desired. Optional: garnish with chopped basil and grated plant-based parmesan before serving.

Slow Cooker Instructions (4-8 hours)

Pinch bag just below the noodles and empty them into a bowl to add towards the end of cooking.

To the bowl of your slow cooker, add in 4 cups broth, the remaining contents of the package (minus pasta), and 28-ounces of diced tomatoes. If desired, you may add additional diced veggies at this point such as diced carrot, potato, peppers, etc.

Cover with lid and set to 4 hours on high or 8 hours on low.

Around the last hour of cooking on high or last 2 hours cooking on low, add in the reserved pasta to cook.

Taste your soup and add in additional salt and pepper if desired. Optional: garnish with chopped basil and grated plant-based parmesan before serving.

Split Pea Soup

Makes 4-6 servings

What you’ll need:

• Auntie B’s Split Pea Soup mix
• 1 tablespoon avocado oil, or other fat
• 1 onion, diced
• 3 carrots, diced
• 6 cups vegetable broth
• Salt and pepper taste

Stovetop Instructions: (45-60 min)

Heat a large dutch oven over medium heat. Add fat of choice and diced onion. Saute until translucent. Add in diced carrot and continue to saute until soft. Add package contents and 6 cups vegetable broth.

Bring to a boil, reduce heat, and simmer partially covered until lentils are soft and soup is thickened. About 45-60 min. If soup thickens too much, add more broth if needed.

Taste your soup and add in additional salt and pepper if desired.

Instant Pot Instructions: (30 min)

Set instant pot to saute mode. Add 1 tablespoon fat of choice and diced onion. Saute until translucent. Add in diced carrot and continue to saute until soft. Add package contents and broth. Stir well to combine and turn off saute mode.

Lock lid into place and ensure vent is closed. Set manual timer for 10 minutes. Once time is finished, allow pressure to come down naturally (this takes roughly 15 min). Once the pressure gauge has dropped, carefully remove the lid.

Taste your soup and add in salt and pepper if desired.

Slow Cooker Instructions (2-4 hours)

In a skillet over medium heat. Add fat of choice and diced onion. Saute until translucent.

To the bowl of your slow cooker, add sauteed onions, raw diced carrots, vegetable broth, and package contents.

Cover with lid and set to 2 hours on high or 4 hours on low.

Towards the end of cooking time taste the soup. If desired, add additional salt and pepper to taste.

Painted Desert Chili

Makes 4-6 servings

What you’ll need:

• Auntie B’s Painted Desert Chili mix
• 6 cups vegetable broth
• 28 ounce diced tomatoes
• Salt and pepper to taste

Optional additional ingredients:

• Corn
• Bell Peppers
• Carrots
• Mushrooms

Pre-Soaking Beans

Soaking the beans overnight is recommended for this recipe. This process will not only decrease the cooking time, but will make the beans easier to digest.

To pre-soak, simply open your soup package and pinch below the last layer of beans, above the spices. Carefully pour the beans into a medium-sized bowl, reserving the spices in the original package. Cover beans with cool water and let sit on your counter overnight, or 12-24 hours before you plan to prepare the soup. Drain water, and proceed with the recipe.

Stovetop Instructions: (2 hours)

In a large heavy bottomed soup pot over medium high heat, add minced onion. Saute until onion is soft and translucent, about 10 minutes.

Add in 6 cups vegetable broth, soaked beans, reserved spices, and 28 ounce diced tomatoes. If desired, you may add additional veggies at this point such as corn, diced peppers, carrot, mushroom, etc.

Bring to a boil, cover, and lower to a simmer for 2 hours. Stir the chili every 30 minutes or so to prevent burning. The chili is done when the beans are tender and easily mashed with the back of a spoon.

Towards the end of cooking time taste the chili. If desired, add additional salt and pepper to taste.

Instant Pot Instructions: (90 min)

Turn on saute mode. Once hot, add minced onion. Saute until onion is soft, about 10 minutes. Make sure to leave the lid off during saute mode.

Cancel saute mode. Add in 4 cups vegetable broth, soaked beans, reserved spices, and 28 ounce diced tomatoes. If desired, you may add additional veggies at this point such as corn, diced peppers, carrot, mushroom, etc.

Secure lid and ensure the vent is closed. Set manual cook time to 60 minutes on high. When the time is up, hit the cancel button and allow the pot to come down to pressure naturally. This will take about 20 minutes.

After the pressure is released, the pressure gauge will drop and it will be safe to remove the lid. Carefully do so as the contents of the pot will be hot. Taste check the chili and add salt and pepper if desired.

Note: For a thicker chili, remove the lid and turn the saute function back on. Let simmer for about 10-15 minutes, stirring infrequently, or until chili is thickened to your liking.

Slow Cooker Instructions (4-8 hours)

In a large skillet over medium high heat, add minced onion. Saute until onion is soft and translucent, about 10 minutes.

To the bowl of your slow cooker, add sauteed onions, 4 cups vegetable broth, soaked beans, reserved spices, and 28 ounce diced tomatoes. If desired, you may add additional veggies at this point such as corn, diced peppers, carrot, mushroom, etc.

Cover with lid and set to 4 hours on high or 8 hours on low.

Towards the end of cooking time taste the chili. If desired, add additional salt and pepper to taste.

Lentil Coconut Curry Soup

Makes 4-6 servings

What you’ll need:

• Auntie B’s Lentil Curry Soup mix
• 4 cups vegetable broth
• 14 ounce can coconut milk
• 1/4 cup cilantro, minced
• 1 lime

Stovetop Instructions: (50 min)

Add the contents of the package and 4 cups of vegetable broth to a large soup pot. Bring to a boil, partially cover, and reduce to a simmer. Maintain a low simmer and continue cooking for about 40 minutes, or until lentils start to soften and the soup thickens slightly.

Add in coconut milk and continue cooking for another 10 minutes to incorporate the flavors. Turn off heat and add in minced cilantro and lime juice.

Taste your soup and add in additional salt or pepper if desired.

Instant Pot Instructions: (20-25 min)

Add contents of package and 4 cups of vegetable broth to the bowl of the Instant pot. Close lid and ensure the valve is shut. Set a manual timer for 15 minutes. Allow to come down to pressure naturally.

Once pressure is released, carefully open lid. Add in coconut milk. Set to saute mode and simmer for an additional 5-10 minutes to meld flavors. Turn off heat and add in minced cilantro and lime juice.

Taste your soup and add in additional salt or pepper if desired.

Slow Cooker Instructions (2-4 hours)

To the bowl of your slow cooker, add contents of package, 4 cups vegetable broth, and 1 can coconut milk

Cover with lid and set to 2 hours on high or 4 hours on low.

At the end of the cooking time, add in chopped cilantro and lime juice. Taste check the soup and add additional salt and pepper if desired.

Garden Ranch Dressing

What you’ll need:

• 2 tablespoon Auntie B’s Ranch mix
• 1/2 cup vegan mayo
• 1/2 cup vegan sour cream
• 1 tablespoon plant-based milk

Add Garden Ranch Mix, vegan mayonnaise, vegan sour cream, and plant-based milk to a medium-sized bowl. Stir to fully combine. If the mixture is too thick, add more plant-based milk.

Refrigerate for at least one hour before serving. Keeps well refrigerated for up to a week.

Creamy Onion Dip

What you’ll need:

• 2 tablespoon Auntie B’s Onion Dip mix
• 2 cups vegan sour cream

Add Onion Mix with vegan sour cream. It will be on the thick side.

Refrigerate for at least one hour before serving. Keeps well refrigerated for up to a week.

Granola Coco-Yogurt Parfait

What you’ll need:

• 1/2 cup Auntie B’s Granola
• Coco-Coconut Yogurt - or any plant based yogurt
• Sliced fruit (optional)
• Chocolate pieces (optional)

In a small cup or bowl, add a layer of yogurt followed by a layer of granola. Repeat once more.

Top your parfait with fresh sliced fruit, berries, and/or chocolate pieces. Enjoy!