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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