5 Vegan Recipes for Soup, Pasta, and Dessert

These plant-based recipes make room for cinnamon-scented pumpkin soup alongside pasta fragrant with basil and garlic. Choose ribollita for a winter dinner or zucchini fusilli when you have less than 20 minutes.

Ribollita is a hearty Tuscan soup that brings together bread, vegetables, and beans. This winter dish puts stale bread to work alongside cannellini beans and leafy greens. Rosemary and thyme lend an herbal note to its rustic mix of cabbage, kale, and chard.

Pro tip: choose bread with a thick crust so it won't become excessively mushy as your soup cooks.

Hummus pairs earthy chickpeas with sesame-rich tahini and the bright tang of lemon. Quick to prepare, this Middle Eastern dip earns a place on a vegan appetizer menu. A finishing touch of sweet paprika and parsley adds color and freshness.

Pro tip: you can give your hummus a different spice profile with a pinch of curry.

Pumpkin cream brings the mellow sweetness of pumpkin together with cinnamon and nutmeg. Prepared with potatoes and vegetable broth, this soup works as a first course. Golden croutons add crunch against its creamy texture.

Pro tip: you can add previously cooked rice or barley to your pumpkin soup.

Persimmon and Cocoa Pudding has a creamy texture that pairs sweet fruit with deep cocoa flavor. The pudding itself calls for only two ingredients, keeping preparation straightforward. Chopped almonds add a crisp contrast to each spoonful.

Pro tip: if your persimmons aren't sweet enough, you can use sweetened cocoa instead of unsweetened.

Pasta and zucchini keeps the focus on zucchini, with basil and garlic lending their aromatic notes. Ready in under 20 minutes, this fusilli dish fits neatly into a weeknight dinner plan. Extra-virgin olive oil brings richness without overshadowing the vegetables.

Pro tip: you can add cherry tomatoes to give your zucchini pasta another layer of flavor.