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Easy Vegan Chicken Rice and Lime Soup Recipe


I’ve been making this vegan chicken rice and lime recipe for about three years.

This recipe takes about 30-minutes and is very family-friendly.
The measurements below is enough soup for 3 people. 
You can easily double the ingredients to serve up to 6 people.

Check out the full recipe tutorial below…

Tag me on Instagram when you make this dish!

Easy Vegan Chicken Rice and Lime Soup

by Brown Vegan

Cook Time: 30

Keywords: saute vegan vegetarian

Ingredients (serves 3)

  • 1 tablespoon olive or coconut oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 2 stalks of celery, diced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 14.5 oz can diced tomatoes
  • 4 cups vegetable broth
  • 9 oz vegan chicken (you can find @beyondmeat brand in the frozen section at Target)
  • 1/2 juice of lime
For serving:
  • 2 avocados
  • 1/2 cup cilantro
  • Red chili flakes (if you want a little heat)
  • Cooked rice (about 4 cups)


In a medium pot, sauté the onions and garlic for 3 minutes on medium heat, stirring occasionally.

Stir in celery, cumin, smoked paprika, oregano and salt.

Cook for 3 more minutes.

Next, add diced tomatoes and broth and bring to a boil.

Chop vegan chicken into bite-sized pieces.

Once boiling, mix in vegan chicken, cover and cook for 5 more minutes.

-The vegan chicken is already cooked, so you only need to warm for about 5 minutes.

Don’t overcook it.-

Squeeze in lime juice (about 2 teaspoons) and adjust seasoning, if necessary.

Serve soup with chopped avocado, cilantro, red chili flakes and rice.

Inspired by Laura in the Kitchen

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Recipe adapted from Laura in the Kitchen's recipe

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One Pot Chili Mac & Cheese Recipe Family-Friendly (VIDEO)


The older my kids get, the more I have to work to keep them interested in eating vegan meals at home.

You know how teenagers can be!

I was happy to get Elijah’s input on this recipe and made several adjustments based on his suggestions.

This recipe is simple, delicious, filling and takes less than 40 minutes to put together.

I usually serve it with salad and garlic bread, so there’s enough for leftovers the next day.

Check out the full video tutorial here…

Vegan crumble brand options:

Beyond Meat crumbles

Gardein crumbles

Wegmans store brand (used in the video)

Vegan shredded cheese brand options:

Field Roast chao slices (featured in the video)

Follow Your Heart Gourmet Shreds

So Delicious Dairy-Free Shreds



  • 1 tablespoon oil (olive or grapeseed)

  • 3 garlic cloves, minced

  • 1 medium onion, diced

  • 28 oz can diced tomatoes

  • 2 teaspoons chili powder

  • 2 teaspoons cumin

  • 1 teaspoon basil

  • 1/4 teaspoon cayenne

  • 1/2 teaspoon black pepper

  • 2 teaspoons salt

  • 15 oz can of kidney beans, drained and rinsed

  • 4 cups vegetable broth

  • 1 lb elbows pasta

  • 10 oz vegan beef crumbles (Beyond Meat & Gardein are options)

  • 1 1/2 cups vegan cheese, divided

  • 1 tablespoon chopped parsley, to garnish (optional)


  • In a large skillet or dutch oven, heat oil and saute onion and garlic for about 6 minutes on medium heat.

  • Mix in diced tomatoes, chili powder, cumin, basil, cayenne, black pepper, and salt and simmer for about 8 minutes.

  • Then add kidney beans, vegetable broth, and pasta.

  • Bring to a boil.

  • Reduce heat to low, cover with a lid and cook until pasta is done (about 13 mins), stirring occasionally.

  • Then mix in vegan beef crumbles and 1 cup of cheese and continue to warm for about 3 minutes.

  • Add the remaining cheese to the top of the dish and melt in the oven (if using a dutch oven) or replace lid until cheese melts.

  • Garnish with parsley (optional) and season to taste with salt.

Inspired by Damn Delicious’s recipe

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Vegan Chili Recipe | Slow Cooker (Video)

Click to watch  the video

Click to watch the video

Remember that 90s infomercial with the "Set it and Forget It" tagline?

Well that's exactly what you will do once you toss all the ingredients for this chili into a slow cooker. Gon' bout your business

I used to love the smell of chili simmering in the slow cooker when I came home from middle school back in the day. 

Chili is one of those recipes that is super easy to veganize because most of the ingredients are naturally vegan. If you prefer ground beef in yours, you can easily switch that out with a vegan version from brands like Beyond Meat and Gardein.

Also,  you can serve it with vegan cornbread, vegan cheese (Field Roast or Daiya are options), vegan sour cream and/or crackers (the regular Ritz crackers are vegan).

So go ahead - set it and forget it!

wHAT do you serve with your chili? Let me know in the comments.

Song playing while I prepped the veggies:

Ginuwine: So Anxious

Click below to watch the video.....


by Brown Vegan

Prep Time: 10

Cook Time: 6-8

Ingredients (Serves 6)

  • 1 lb kidney beans, soaked for 8 hours-then drained & rinsed
  • 1 large onion, diced
  • 1 large green bell pepper, diced
  • 4 garlic cloves, minced
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon salt
  • 24 oz can of diced tomatoes
  • 2 cups vegetable broth
  • 2 jalapeno peppers, diced (add seeds based on how spicy you want the chili to be)
  • 1 package of vegan meatless crumbles (optional)


Add all the the ingredients into a slow cooker except for the vegan crumbles and jalapeno.

Turn on and cook for 6-8 hours or until the kidney beans are soft.

During the last 30 minutes, mix in the crumbles and jalapeno. Also, check your seasoning and add more salt, if necessary.

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Taco Pasta Salad | Veganize It!

To veganize a recipe is to take non-vegan foods (meat, eggs, dairy, etc) and replace them with a plant-based alternative.

This is the perfect time of year for a simple and delicious pasta salad. This quick and easy recipe doesn't require a lot of cooking, has awesome flavor and plenty of delicious vegetables.

This pic is from the first time I made the recipe and the updated recipe (below) doesn't include avocado

This pic is from the first time I made the recipe and the updated recipe (below) doesn't include avocado

I got this recipe from Divas Can Cook last year, but didn't make it until yesterday for the boys' lunch.

How did I veganize it?


It was super simple to veganize this recipe because everything was already vegan expect for the cheese. I used Follow Your Heart vegan cheese and grated a little on top before serving. You can also skip vegan cheese and this recipe will be just as good.

The Verdict

I loved it.

Eric loved it (he ate the leftovers at dinner).

Bran loved it.

Elijah and Jason said it was "okay".

Majority rules in our house, so I'll definitely make it again!

All 3 kids asked that I use more pasta and less vegetables the next time around. Ha!

The original recipe has 8 different vegetables, so I called myself trying to "sneak them in" by chopping them into tiny pieces. I guess that wasn't good enough for my 3...this time. lol I even forgot to put in the corn, so yeah, I guess there were too vegetables for them.

I reduced the vegetables down to 5 and re-wrote the recipe based on the fam's feedback below.

Veganize this delicious recipe today!

Taco Pasta Salad

by Brown Vegan & DivasCanCook

Keywords: entree vegan

Ingredients (Serves 5)

  • 8 oz rotini pasta, dry
  • ¾ cup salsa (can add more)
  • 2 teaspoons taco seasoning (can add more)
  • 1 green bell pepper, diced
  • ½ cup black olives, sliced
  • 1 small red onion, diced
  • 1 cup cherry tomatoes, quartered
  • 15 oz can black beans, rinsed and drained
  • 1/2 cup vegan cheddar cheese, shredded (optional)
  • 1/3 cup cilantro, to garnish (optional)


Cook pasta according to package until al dente.

Drain pasta, rinse with cold water and set aside.

In a large bowl, toss pasta with salsa and taco seasoning.

Add in bell pepper, black olives, onion, cherry tomatoes, & black beans.

When ready to serve, top with optional vegan cheese & cilantro

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