Comments for FatFree Vegan Kitchen

Comment on Vegan Tuscan White Bean Soup in the Instant Pot by Sharon

Sharon — Wed, 20 May 2026 16:43:48 +0000

It would make more sense to start the vegetables in the instant pot on sauté and then add the rest of the ingredients so everything is in one pot. I would add the kale in too because mine stayed a little tough and could have used extra cooking.

Comment on North African Chickpea and Kale Soup by Ashley

Ashley — Thu, 07 May 2026 17:16:04 +0000

This is sooo good! Didn’t have saffron so I used a little thyme and tumeric. It was awesome. I’m normally picky about eating leftovers but this is so easy to reheat and enjoy. I ate once with quinoa and once without. Both ways were delicious. Would highly recommend giving this a try

Comment on Green Mango Chutney by Tattoo Ideas AI

Tattoo Ideas AI — Mon, 04 May 2026 00:16:21 +0000

The tip about using a green mango for chutney instead of a ripe one makes so much sense now—I always grabbed whatever was available and wondered why my chutney turned mushy. Your method for tempering the mustard seeds in a bit of oil is something I’ll try next time, since my attempts usually end up with burnt seeds or a flat flavor.

Comment on Simple Cabbage and Chickpea Soup with Fresh Basil by Susan Voisin

Susan Voisin — Mon, 04 May 2026 00:10:08 +0000

In reply to Debbie.

I don’t really have a substitute, but I do have a tomato-free cabbage soup I really like, here: https://blog.fatfreevegan.com/2011/03/cabbage-noodle-soup.html

Comment on Simple Cabbage and Chickpea Soup with Fresh Basil by Debbie

Debbie — Sun, 03 May 2026 08:00:27 +0000

Susan,
Is there something I could substitute for the tomatoes? I need to stay away from nightshades? Your soup sounds so yummy.