Slow Cooker Vegan Stuffed Artichoke Soup


Stuffed Artichoke Soup by An Unrefined VeganFor years on a distant back burner in my mind, I’ve been thinking about a way to recreate one of my favorite Oliverio family dishes: artichokes stuffed with a savory-salty mixture of sausage, bread crumbs, and Parmesan cheese. Every Christmas Eve when I was young, we’d start the meal with these steamed beauties before segueing into my dad’s famous lasagna.

When I first started the blog, I did a literal translation that was good, but was missing something. Turned out my point of view was way off. I was thinking too literally. I realized what I needed to do was create a recipe that featured the flavors of our stuffed artichokes without being a vegan knock-off.

Which led me to soup. Of course. Although the ingredient list is long (it’s mostly herbs and spices), this is a simple soup – one that cooks itself while you’re at work or snuggled fast asleep in bed. The “sausage” crumbles and the “cheese”  drizzle come together very quickly.

If you prefer, you can prepare this on the stove-top instead. Sauté the onion, carrot, celery, garlic, and spices as directed and then add the artichoke hearts. Cook an additional 5 minutes before adding the 5 cups of vegetable broth. Bring to a boil, cover, and lower the heat to a simmer. Cook for about 30 minutes, stirring occasionally. Follow the rest of the directions from there. And…you could probably do this in a pressure cooker as well. I haven’t tried it, but I can’t see why it wouldn’t work beautifully.

Why we should eat more artichokes:

  • As is immediately evident from the very first bite of a ‘choke – these edible flower buds are rich in dietary fiber.
  • They are a good source of vitamin K, vital for bone health and for limiting damage to brain neurons.
  • They’re rich in B-vitamins as well a minerals like potassium, copper, and iron.
  • There ain’t much out there that is tastier than a tender artichoke heart once you get past that thorny defense system!

Slow Cooker Vegan Stuffed Artichoke Soup by An Unrefined Vegan


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Vegan, Gluten-free Slow Cooker Stuffed Artichoke Soup by An Unrefined Vegan

Slow Cooker Stuffed Artichoke Soup

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  • Author: Annie
  • Prep Time: 25
  • Cook Time: 480
  • Total Time: 505


Taking the flavors from an Oliverio family classic – artichokes stuffed with sausage, bread crumbs and Parmesan cheese – veganizing them and turning it all into a hearty, comforting soup.



For the Soup

  • 1 onion, chopped
  • 1 medium-sized carrot, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1/2 tsp. fennel seeds
  • 1/2 tsp. dried rosemary
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1/2 tsp. garlic powder
  • dash red pepper flakes
  • dash salt and black pepper
  • 4 14-ounce cans quartered artichoke hearts, drained and roughly chopped
  • 5 1/2 cups low-sodium vegetable broth, divided

For the “Sausage”

  • 1/2 cup soy curls, soaked in hot water for ~15 minutes
  • 1 clove garlic, roughly chopped
  • 1 tsp. garlic powder
  • 1 tsp. rubbed sage
  • 1/2 tsp. sweet paprika
  • 1/2 tsp. dried oregano
  • 1/2 tsp. fennel seeds
  • 1/4 tsp. black pepper
  • pinch sea salt
  • 12 Tbsp. dry red wine or liquid aminos

For the “Cheese”

  • 1/2 cup raw cashew pieces soaked in 1/2 cup low sodium vegetable broth
  • juice of 1/2 lemon
  • 1/2 Tbsp. nutritional yeast
  • 1/2 tsp. garlic powder


Make the Soup

  1. Heat a small skillet over medium-high heat and add a splash of water or vegetable broth. Sauté the onion, carrot, and celery for about 5 minutes. Add the garlic and the herbs and spices. Cook for an additional 1-2 minutes. Remove from the heat and scrape into a 4-quart slow cooker. Add the artichoke hearts and 5 cups of the vegetable broth.
  2. Turn the slow cooker onto low and cook for about 8 hours.
  3. Using a stick blender (or working in batches in a blender) blend the soup – not so that it’s uniform and smooth (unless you prefer it that way), but so that there are still some large pieces of artichoke.

Make the “Sausage”

  1. Drain the soy curls well and add them to the bowl of a food processor. Add the herbs and spices and pulse 5-6 times to crumble the soy curls. Heat a skillet over medium-high heat, lightly spritz the pan with olive oil cooking spray (or to go oil-free, add a splash of water or vegetable broth) and scrape in the soy curl mixture. Cook until very fragrant and beginning to brown. If you’re using the no-oil method, add small amounts of water or broth as the soy curls begin to stick to the pan.
  2. Once the “sausage” has browned, deglaze the pan with the red wine.
  3. Stir into the soup just before serving.

Make the Cashew Cheese

  1. Put the cashews and the broth they’ve soaked in into a high-speed blender. Add the nutritional yeast, lemon juice, and garlic powder. Process until very smooth, adding more broth or water so that the consistency is thick, but pourable. Set aside until ready to serve the soup.

To serve

  1. Divide the soup between 4-6 bowls. Drizzle each serving with the “cheese” and slurp!


  • Use your favorite vegan sausage – chopped or crumbled – in place of the soy curl sausage.
  • Use a vegan Parmesan substitute, such as Parmelat or Go Veg! in place of the cashew cheese.


  • Serving Size: 6
  • Calories: 219
  • Sugar: 5
  • Sodium: 2169
  • Fat: 7
  • Saturated Fat: 1
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 35
  • Protein: 11
  • Cholesterol: 0



Vegan, Gluten-free Slow Cooker Stuffed Artichoke Soup by An Unrefined Vegan

Slow Cooker Vegan Stuffed Artichoke Soup by An Unrefined Vegan

Slow Cooker Vegan Stuffed Artichoke Soup by An Unrefined Vegan



24 thoughts on “Slow Cooker Vegan Stuffed Artichoke Soup

  1. Becky

    Oh my gosh, this takes me back! Stuffed artichokes were a staple dish at my folks’ house growing up. My pops would stuff them with breadcrumbs and steamed them, and we always made a big deal about liberating the choke and getting at that sweet, sweet artichoke heart. We dipped the leaves in Italian dressing. It was a feast!

  2. Poppy

    This is so inventive and such a great way to reminisce a family favourite. It looks so luxurious with that drizzle too! We don’t have soy curls but we do have chunks of dried soya – is that all soy curls are???

  3. The Vegan 8

    Oh Annie, this looks amazing! Without a doubt, artichokes are one of my favorite veggies and I grew up eating them and enjoyed them as much as desserts. This is such a beautiful and creative soup!! Get in my belly!!

  4. Pingback: Stuffed Artichoke Soup by An Unrefined Vegan - Slow Cooker Recipes

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  7. apsara

    Wow, what a delightful combination! Slow-cooking always like a long process, but as you say, when broken down into steps, this recipe looks fairly easy. Beautiful.

  8. Pingback: 12 vegan slow cooker recipes to ease you through Veganuary - UK MAGAZINE | Britain News | World News, Politics, Economics, Entertainment,Sport,Business & Finance | UK MAGAZINE | Britain News | World News, Politics, Economics, Entertainment,Sport,Busin

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