February 23, 2026

This is a delicious and easy recipe for vegan split pea soup! It’s nutritious, rich, and made with affordable and accessible ingredients. Perfect for easy weeknight dinners the whole family will love! Don’t forget to serve with a side of crusty bread for dipping!

Vegan Split Pea Soup

Split peas are dried garden peas that have been peeled and halved, or “split”. The outer skin is removed, which speeds up cooking and gives the peas a smooth, starchy texture that turns creamy when simmered. They come in two main colors: green (the classic “split‑pea” look) and yellow (often used in British “pea‑pudding” dishes).

The idea of boiling peas into a thick broth stretches back to ancient Greece and Rome; Roman soldiers ate a version called pultes pisanae that was essentially boiled split peas with broth . In medieval Europe the soup became a staple for farmers and sailors because dried peas stored well and provided a cheap source of protein. In Britain, “pease pudding” (a boiled pea mash) was a common sailor’s fare and later evolved into the hearty pea‑soup we know today . The most famous modern incarnation is the Dutch “erwtensoep” (also called “snert”), a thick winter stew of green split peas, pork, and root vegetables that dates to at least the 13th‑century tradition of serving pea soup on Thursdays in the Low Countries .

My vegan split‑pea soup keeps the core ingredients and comforting profile of the centuries‑old dish while swapping meat for tofu “bacon” and using plant‑based broth, making it suitable for those who may want a meat-free version without losing the essence of the dish!

Why You’ll Love This Recipe

• Packed with protein: Split peas and tofu deliver a complete, satisfying protein punch.
• Comfort meets crunch: The smoky tofu “bacon” adds a salty, crispy texture that mimics classic bacon without using any animal products!
• One‑pot simplicity: Most of the work happens in a single pot, so cleanup is a breeze.
• Seasonal flexibility: Fresh herbs, lemon juice, and smoked paprika give depth, while you can swap veggies (add kale, potatoes, or sweet potato) to suit what’s on hand.

How to Make Vegan Split Pea Soup

1. Build the Soup Base:

Pre‑heat your oven to 400 °F (200 °C). In a large bowl whisk together soy sauce, vegetable oil, maple syrup, nutritional yeast, and garlic powder. Add the diced tofu, tossing gently to coat evenly. Spread on a parchment‑lined baking sheet. Bake 25 to 30 minutes, flipping halfway, until edges turn crisp and golden. Set aside.

2. Build the Soup Base:

Heat olive oil in a large pot over medium heat. Sprinkle in bouillon powder and bloom for 30 seconds to 1 minute. Add onion, carrots, and celery; sauté 4 to 5 minutes, or until the onion is translucent. Stir in sliced garlic; cook another 1 to 2 minutes until fragrant.

3. Add the Split Peas and Simmer:

Mix in split peas, thyme, smoked paprika, liquid smoke, salt, and pepper. Pour in broth and drop in bay leaves. Bring to a rapid boil. Reduce heat to low, cover, and simmer 50 to 60 minutes, stirring occasionally, until peas are soft. If the soup thickens too much, ladle in extra broth or water (¼‑½ cup at a time) until you reach your desired consistency.

4. Finish, Serve and Enjoy!

Remove from heat; stir in lemon juice for brightness. Adjust seasoning with additional salt/pepper if needed. Ladle soup into bowls, top with crispy tofu “bacon,” a squeeze of lemon, and a sprinkle of fresh parsley. ENJOY!

Tips and FAQs

• Toast the bouillon: Enhances umami depth and (in my opinion) mimics pork fat that some often use to sauté vegetables for split pea soup!
• Add a splash of plant milk: For extra silkiness, swirl in a splash of extra creamy oat or soy milk at the end!
• Make ahead: My vegan split pea soup tastes even better next day! If you have the patience store it in the fridge overnight before serving, and store tofu “bacon” separately to stay crunchy.
• Freeze safely: ortion into airtight containers; reheat gently and add fresh tofu “bacon” when serving!

Can I use canned split peas instead of dried?

Yes! Drain and rinse 2 (15‑ounce cans), then reduce cooking time to 30 to 35 minutes.

Can I make vegan split pea soup in my slow cooker?

Yes! For slow cooker instructions, please see the recipe notes in the recipe card at the bottom of this page.

What if I don’t have liquid smoke?

Replace with an extra ½  teaspoon smoked paprika or a dash of smoked sea salt.

Can I make this gluten-free?

Absolutely! Just ensure the bouillon powder and soy sauce are certified gluten‑free.

Pea Soup!

Whether you’re craving a warming bowl on a chilly night or looking for a hearty and protein‑rich meal prep option, this Vegan Split‑Pea Soup with Tofu “Bacon” delivers flavor, texture, and nutrition in every spoonful! If you give this recipe a try and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!

Split Pea Soup (Vegan)

Ashley

This is a delicious and easy recipe for vegan split pea soup! It’s nutritious, rich, and made with affordable and accessible ingredients. Perfect for easy weeknight dinners the whole family will love! Don’t forget to serve with a side of crusty bread for dipping!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Course Lunch/Dinner, Main, Main Course, Meal Prep, Soup

Servings 6

Ingredients

  

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Tofu ‘Bacon’ Bits:

• ¼ cup low-sodium soy sauce
• 2 tablespoons vegetable oil
• 2 tablespoons maple syrup
• 1 tablespoon nutritional yeast
• 2 teaspoons garlic powder
• 1 teaspoon smoked paprika
• 1 16-ounce block super firm tofu, finely diced

Soup:

• 3 tablespoons olive oil
• 2 teaspoons vegetable bouillon powder or paste
• 2 cups diced onion about 2 medium onions
• 1 ½ cups diced carrots 3-4 carrots
• 1 ½ cups diced celery 3-4 stalks
• 8 cloves fresh garlic thinly sliced
• 2 cups dried split peas rinsed and sorted
• 1 tablespoon fresh thyme leaves
• 1 ½ teaspoons smoked paprika
• 1 teaspoon liquid smoke
• 1 teaspoon salt and fresh cracked black pepper plus more to taste
• 8 cups low-sodium vegan chicken broth or vegetable broth
• 2 bay leaves
• 2 tablespoons fresh lemon juice optional
• Salt to taste
• Fresh minced parsley for garnish, optional

Instructions

 

• Preheat the oven to 400°F.
• To make the tofu bacon bits, place the soy sauce, 2 tablespoons vegetable oil, maple syrup, 1 tablespoon nutritional yeast, garlic powder and smoked paprika in a large bowl, whisking to combine.
• Toss in the diced tofu, mixing gently to coat.
• Place the tofu on a parchment-paper lined baking sheet and bake until crisp around the edges, 25 to 30 minutes, flipping halfway through. Remove and set aside.
• While the tofu ‘bacon’ is in the oven, heat the olive oil in a larg pot over medium heat. Once the oil is hot, add the bouillon powder and cook for 30 seconds to 1 minute to bloom.
• Then, add the onion, carrots, and celery. Continue to cook, stirring often, until the onion is translucent, 4 to 5 minutes.
• Add the garlic and sauté until fragrant, 1 to 2 minutes.
• Stir in the dried split peas and season with fresh thyme, smoked paprika, liquid smoke, a teaspoon each of salt and pepper, and mix to combine.
• Pour in the broth and bay leaves and stir to combine. Increase the heat to high and bring to a boil.
• Once at a light boil, reduce the heat to low, cover and simmer, stirring every so often, until the peas are soft and tender, 50 to 60 minutes. If the soup seems too thick when you stir it, add a little more broth or water (about ¼ – ½ cup at a time) until you reach your desired consistency.
• Off the heat, stir in half of the bacon bits and fresh lemon juice until incorporated. Taste and adjust seasonings, if necessary
• Serve with fresh lemon wedges, a sprinkle of more tofu bacon bits and fresh parsley, and enjoy!

Video

Notes

Slow Cooker Instructions:

1. Prepare the tofu according to the instructions. While the tofu is roasting, heat a splash of olive oil in a skillet over medium heat, add the vegetable bouillon powder and let it bloom for about a minute, then transfer the bouillon and oil to the slow cooker.

2. Add the diced onion, carrots, and celery to the slow cooker, then stir in the thinly sliced garlic and let everything sit for a few minutes to soften slightly (you can also sauté these briefly in the skillet first if you prefer extra flavor).

3. Next, dump the rinsed split peas, fresh thyme leaves, smoked paprika, liquid smoke, a teaspoon each of salt and freshly cracked black pepper, and the two bay leaves into the slow cooker.

4. Pour in the eight cups of low sodium vegan chicken or vegetable broth, give everything a good stir to combine, then set the slow cooker to low and cook for 8 10 hours (or high for 4 5 hours) until the peas are completely softened and the soup has thickened to a creamy consistency. About ten minutes before serving, stir in half of the tofu bacon bits and optional lemon juice for a bright finish and adjust the seasoning with a pinch more salt or pepper if needed.

Keyword high-protein vegan soup, one-pot vegan meals, plant-based comfort food, smoky tofu bacon, tofu bacon recipes, vegan split pea soup

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