Explore More Content by Akhtar Nawab

Use this vegetable broth for all of your soups and stews. Make a batch and keep it in the freezer for whenever you need it.

Inspired by the Sicilian combination of zucchini, oregano, and chile, Akhtar Nawab's soup has big, complex flavor.

Akhtar Nawab's tomato soup recipe is brightened with vinegar, shallots, and extra-virgin olive oil.

This vegan version of the classic soubise is a staple in Akhtar Nawab's kitchen.

This vegan Moroccan carrot soup from Akhtar Nawab will surprise you with its body and texture from Arborio rice and a cashew purée.

This broccoli soup gets its creaminess from coconut milk and a vegan version of a soubise sauce, made with softened onions. It’s full-flavored, with dried herbs, seeds, and spices.

This cashew purée recipe from Akhtar Nawab can be made in advance; it adds richness to soups, stews, rice dishes, and more.

Add the hijiki, mushrooms, tamari, chile de árbol, ground spices, and reserved shiitake soaking liquid. Bring to a simmer and reduce by half, about 20 minutes. Use immediately, or cool and store in the refrigerator for up to 5 days.

A marinade that is extremely versatile and works well on hearty vegetables, tofu, and tempeh.

Lentils are packed with protein and are so good for you. Use ivory lentils (urad) for this hummus, but feel free to substitute any lentils you have on hand.

Try these gluten-free crackers are packed with protein and good fats from seeds

This granola with toasted nuts and seeds, coconut, and fig purée is gluten-free and energy-boosting. It might be your new go-to recipe. You can make it in advance and store it in an airtight jar for a couple of weeks, if it lasts that long. Snack on it straight from the jar or add it to yogurt for breakfast. I make a fig puree for sweetness, but you can substitute unsweetened applesauce if you don't want to prepare the purée.