Split Pea Soup (Vegan)
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!
Ingredients
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. Tried this recipe?Let us know how it was!