Hearty Stuffed Pepper Soup

This hearty Stuffed Pepper Soup makes for a filling vegan meal, with walnut “meat,” green bell peppers, rice, and veggies in a rich tomato broth. Total comfort food!

I love Vegan Stuffed Peppers , but sometimes I don’t have time for the stuffing and waiting around for all that cooking time. And for those days, this stuffed pepper soup is perfect! It’s got all the flavours you love from stuffed peppers, without the stuffing or the long time in the oven. If you love a good, hearty comfort food soup, add this one to your meal plan soon!

Why This Stuffed Pepper Soup Will Be Your New Fall Favourite

Chilly weather calls for satisfying soups and this vegan stuffed pepper soup recipe delivers! Here’s what makes it a win:

• Whole food meat substitute . This recipe uses the walnut meat from my Vegan Burritos , which means you can avoid the pricy store-bought vegan ground beef. (It’s also much more delicious!)
• Big flavour . Just like traditional stuffed peppers, this stuffed pepper soup has lots of depth: it’s savoury, a little bit sweet, garlicky, and full of Italian herbs.
• Hearty and filling . Between all the veggies, tender rice, and that amazing walnut meat, this stuffed pepper soup makes for the most satisfying meal!

Notes on Ingredients

Here’s what you’ll need to make this vegan stuffed pepper soup. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Walnut–Black Bean Meat:

• Raw walnuts – Soak these in water overnight, or in boiling water for 10 minutes.
• Oil – Olive oil or another oil you like for cooking.
• Water
• Onion and garlic – Aromatics that add flavour to the walnut meat.
• Soy sauce – Use low-sodium if needed, or swap in tamari for a gluten-free option.
• Liquid smoke – I love the hint of smokiness this adds to the soup, but if you don’t have it on hand, you can use extra soy sauce instead.
• Seasonings – Chili powder, garlic powder, paprika, cumin, sea salt, and ground black pepper.
• Black beans – I use canned black beans for convenience; if you use dried, you’ll need to cook them first.

For the Soup:

• Olive oil
• Yellow onion and garlic
• Green bell pepper – Instead of stuffing the pepper, you’ll dice it for this stuffed pepper soup!
• Diced tomatoes – You can use regular or fire-roasted tomatoes for some extra smokiness.
• Tomato sauce – For a rich, tomato-y broth.
• Vegan broth – I use my homemade Vegetable Broth .
• Herbs and spices – Fresh parsley, Italian seasoning, salt and freshly ground black pepper.
• Rice and vegan cheese – For serving.

How to Make Vegan Stuffed Pepper Soup

Below you’ll find a visual step-by-step guide to walk you through the process of making stuffed pepper soup.

Make the walnut meat.

• Make the walnut meat . Pulse the walnuts with a tablespoon of oil and water until minced. Soften the onion and garlic in a skillet with the remaining oil, then stir in the walnuts, soy sauce, liquid smoke, and seasonings. Add the black beans and cook for 5 minutes, then season to taste and remove from heat.
• Soften the onion and pepper . Warm the olive oil in a large pot set over medium heat, then add the onion and bell pepper and cook until softened. Stir in the garlic and cook until it’s fragrant.

Simmer.

• Simmer. Add the diced tomatoes, tomato sauce, broth, parsley, Italian seasoning, and walnut meat. Bring to a boil, then reduce heat and simmer for 20 minutes.
• Cook the rice . While the soup is cooking, follow the package instructions for cooking the rice.
• Serve . Stir the rice into the stuffed pepper soup or divide the rice into bowls and ladle the soup over it. Garnish with shredded vegan cheese and parsley, if desired.

Recipe Variations

I have a few variation ideas for you if you want to try switching things up a bit!

• Use a sweet bell pepper . Green bell peppers aren’t spicy, but they aren’t particularly sweet either. A yellow, red, or orange bell pepper will add a bit more sweetness to your stuffed pepper soup.
• Swap in another ground beef substitute . Crumbled tempeh, cooked green or brown lentils, or store-bought subs will all work here.
• Try another grain . You can use long-grain brown rice if you’d like, or if you don’t mind straying a bit from the traditional stuffed pepper formula, use cooked quinoa for extra protein or hearty farro.

Serving Suggestions

In addition to the vegan cheese and parsley, you can add a dollop of Vegan Sour Cream for a little extra richness and to make your stuffed pepper soup creamy. I love pairing this soup with Gluten-Free Dinner Rolls to soak up the fabulous tomato broth!

How to Store Leftovers

• Refrigerator : Transfer the stuffed pepper soup into an airtight container and refrigerate for up to 4 days.
• Freezer : Freeze this soup in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
• To reheat : Warm leftovers in a pan on the stove over medium heat, or heat individual bowls in the microwave.

More Hearty Vegan Soup Ideas

• Lasagna Soup
• Taco Soup
• Gnocchi Soup
• Vegan Broccoli Cheddar Soup

Ingredients

For the Walnut–Black Bean Meat:

• 1 cup raw walnuts , soaked overnight or in boiling water for 10 minutes, drained – 120 g
• 2 tablespoons oil , divided – 30 mL
• 2 tablespoons water , 30 mL
• ½ medium onion , diced – 60 g
• 3 cloves garlic , peeled and minced – 9 g
• 2 tablespoons soy sauce , 30 mL
• ½ teaspoon liquid smoke , or extra soy sauce – 2.5 mL
• ½ teaspoon chili powder , 1.5 g
• 1 teaspoon garlic powder , 3 g
• ½ teaspoon paprika , 1 g
• ½ teaspoon cumin , 1 g
• ½ teaspoon sea salt , 3 g
• ½ teaspoon ground black pepper , 1 g
• 1 ½ cups cooked black beans , about 1 can – 260 g

For the Soup:

• 1 tablespoon olive oil , 15 mL
• 1 small yellow onion , chopped (about 1 cup) – 150 g
• 1 green bell pepper , diced – 120 g
• 2 cloves garlic , minced – 6 g
• 1 28-ounce can diced tomatoes , 794 g
• 1 15-ounce can tomato sauce , 425 g
• 3 cups vegan broth , 720 mL
• 2 ½ tablespoons chopped fresh parsley , plus more for garnish – 10 g
• 2 teaspoons Italian seasoning , 4 g
• Salt and freshly ground black pepper , to taste

For Serving:

• 1 cup cooked long-grain white rice , 200 g
• Grated vegan Cheddar cheese and extra chopped parsley , optional

Instructions

• Prepare the Walnut–Black Bean Meat: In a food processor, add drained walnuts, 1 tablespoon oil, and water. Pulse 10–20 times until finely minced but not mushy.
• Heat the remaining 1 tablespoon oil in a skillet over medium heat. Add onion and garlic, sauté 5 minutes until softened.
• Stir in walnut mince, soy sauce, liquid smoke, chili powder, garlic powder, paprika, cumin, salt, and black pepper.
• Add black beans and cook for 5 minutes, stirring occasionally. Adjust seasoning, remove from heat, and set aside.
• Start the Soup: In a large pot, heat olive oil over medium heat. Add onion and bell pepper, sauté 5–7 minutes until softened.
• Stir in garlic, cook for 1 minute until fragrant.
• Add diced tomatoes, tomato sauce, broth, parsley, Italian seasoning, and prepared walnut–black bean meat.
• Bring to a boil, then reduce heat and simmer for 20 minutes to develop flavor, seasoning generously with sea salt and black pepper to taste.
• While soup simmers, cook rice according to package instructions. Fluff with a fork.
• Stir cooked rice directly into soup or place rice into bowls and ladle soup over it.
• Garnish with vegan Cheddar cheese and fresh parsley, if desired.

Notes

• Refrigerator : Transfer the stuffed pepper soup into an airtight container and refrigerate for up to 4 days.
• Freezer : Freeze this soup in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
• To reheat : Warm leftovers in a pan on the stove over medium heat, or heat individual bowls in the microwave.

Vegan Stuffed Pepper Soup

Ingredients

For the Walnut–Black Bean Meat:

• 1 cup raw walnuts soaked overnight or in boiling water for 10 minutes, drained – 120 g
• 2 tablespoons oil divided – 30 mL
• 2 tablespoons water 30 mL
• ½ medium onion diced – 60 g
• 3 cloves garlic peeled and minced – 9 g
• 2 tablespoons soy sauce 30 mL
• ½ teaspoon liquid smoke or extra soy sauce – 2.5 mL
• ½ teaspoon chili powder 1.5 g
• 1 teaspoon garlic powder 3 g
• ½ teaspoon paprika 1 g
• ½ teaspoon cumin 1 g
• ½ teaspoon sea salt 3 g
• ½ teaspoon ground black pepper 1 g
• 1 ½ cups cooked black beans about 1 can – 260 g

For the Soup:

• 1 tablespoon olive oil 15 mL
• 1 small yellow onion chopped (about 1 cup) – 150 g
• 1 green bell pepper diced – 120 g
• 2 cloves garlic minced – 6 g
• 1 28-ounce can diced tomatoes 794 g
• 1 15-ounce can tomato sauce 425 g
• 3 cups vegan broth 720 mL
• 2 ½ tablespoons chopped fresh parsley plus more for garnish – 10 g
• 2 teaspoons Italian seasoning 4 g
• Salt and freshly ground black pepper to taste

For Serving:

• 1 cup cooked long-grain white rice 200 g
• Grated vegan Cheddar cheese and extra chopped parsley optional

Instructions

• Prepare the Walnut–Black Bean Meat: In a food processor, add drained walnuts, 1 tablespoon oil, and water. Pulse 10–20 times until finely minced but not mushy.
• Heat the remaining 1 tablespoon oil in a skillet over medium heat. Add onion and garlic, sauté 5 minutes until softened.
• Stir in walnut mince, soy sauce, liquid smoke, chili powder, garlic powder, paprika, cumin, salt, and black pepper.
• Add black beans and cook for 5 minutes, stirring occasionally. Adjust seasoning, remove from heat, and set aside.
• Start the Soup: In a large pot, heat olive oil over medium heat. Add onion and bell pepper, sauté 5–7 minutes until softened.
• Stir in garlic, cook for 1 minute until fragrant.
• Add diced tomatoes, tomato sauce, broth, parsley, Italian seasoning, and prepared walnut–black bean meat.
• Bring to a boil, then reduce heat and simmer for 20 minutes to develop flavor, seasoning generously with sea salt and black pepper to taste.
• While soup simmers, cook rice according to package instructions. Fluff with a fork.
• Stir cooked rice directly into soup or place rice into bowls and ladle soup over it.
• Garnish with vegan Cheddar cheese and fresh parsley, if desired.

Notes

• Refrigerator : Transfer the stuffed pepper soup into an airtight container and refrigerate for up to 4 days.
• Freezer : Freeze this soup in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
• To reheat : Warm leftovers in a pan on the stove over medium heat, or heat individual bowls in the microwave.

Nutrition

Vegan Stuffed Pepper Soup https://jessicainthekitchen.com/stuffed-pepper-soup/ November 7, 2025

This is just like your favourite old-fashioned Apple Fritters recipe, with one big difference: it’s vegan! Tender apples, a sticky glaze, and dough that’s crisp on the outside and pillowy soft in the middle make these the BEST fall treat.

There’s nothing like homemade Classic Vegan Donuts —nothing! It’s a recipe I make as a special treat for my family, but with apples in season, I decided to try my hand at making a vegan apple fritters recipe. And now we have a new fall tradition! These fritters are loaded with tender apples, they’re full of cozy cinnamon, and they’re crispy on the outside. A vanilla glaze is the perfect finishing touch to make them totally divine.

Why It’s Worth Making Apple Fritters at Home

Fresh donuts are the best donuts, and this apple fritter recipe is no exception!

• Apple fritters, made vegan . Most apple fritters are not vegan, but this recipe uses plant-based milk, vegan butter, and applesauce as a vegan egg replacement .
• Plenty of fresh apples . The apples are juicy and get tender when fried, and there’s lots of them in every bite!
• The perfect texture . When you fry dough, it gets golden and crisp on the outside, but the inside is tender, soft, and so pillowy. As donuts (and apple fritters!) sit in the bakery case, they lose that irresistible texture, so making them fresh is the best move.

Notes on Ingredients

Here are the ingredients you’ll need for this apple fritters recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Fritters:

• Granny Smith or Honeycrisp apples – Peel, core, and dice these.
• All-purpose flour – Measure this by weight if you can; if not, lightly spoon the flour into your measuring cup to make sure you don’t use too much.
• Baking powder
• Light brown sugar – Dark brown sugar would also work; it has more of a molasses flavour.
• Salt
• Ground cinnamon – You could swap in apple pie spice if you’d like!
• Almond milk – Make sure it’s unsweetened and unflavoured.
• Unsweetened applesauce
• Melted vegan butter – I like to use my homemade Vegan Butter .
• Vegetable oil – Or another high smoke point oil for frying the fritters.

For the Glaze

• Powdered sugar – Here’s how to make Homemade Powdered Sugar .
• Almond milk
• Vanilla extract – Vanilla bean paste would also work if you have it on hand.

How to Make Apple Fritters

Get excited for apple fritters! Here’s a step-by-step look at the process for making this apple fritters recipe.

Dry the apples.

• Dry the apples. Pat the apples dry with a paper towel to remove any excess moisture.
• Mix the dry ingredients. Whisk the flour, baking powder, brown sugar, salt, and cinnamon in a large bowl.

Mix in the wet ingredients.

• Make the batter. Stir in the almond milk, applesauce, and melted vegan butter just until combined. Fold in the apples.
• Heat the oil. Pour an inch of vegetable oil into a deep skillet or Dutch oven. Heat over medium or medium-high until the oil reaches 350°F.

Fry the fritters in oil.

• Fry the fritters. Drop a heaping tablespoon of batter into the hot oil for each fritter and flatten them slightly with the spoon. Fry for 2–3 minutes per side, or until golden brown on the outside.
• Drain. Use a slotted spoon to remove the fritters and place them on a paper towel-lined plate to absorb the excess oil.

Make the glaze.

• Make the glaze. Whisk together the powdered sugar, almond milk, and vanilla extract in a small bowl.
• Glaze the fritters . While fritters are still slightly warm, dip them in the glaze or drizzle the glaze over the top. Set on a wire rack until the glaze solidifies.

Tips for the Best Vegan Apple Fritters

• Adjust the flour amount if needed . The batter should be thick but scoopable, but sometimes the amount of flour needed for this consistency will change depending on the humidity in your kitchen. If you need to, mix in an additional tablespoon of flour.
• Test the oil if you don’t have a thermometer . I highly recommend a thermometer when deep frying, but if you don’t have one, you can stick the handle of a wooden spoon in the oil. If bubbles immediately and steadily form around it, the oil’s ready to use. If the bubbles are rapid and not steady, lower the temperature a bit. No bubbles? Keep warming the oil.
• Work in batches . If you add all the batter all at once, it will drop the temperature of the oil and make your apple fritters greasy. Your fritters are also likely to stick together! Don’t overcrowd the pan and you’ll be rewarded with crisp, light fritters.

Serving Suggestions

I love enjoying this apple fritters recipe with a cup of coffee or a homemade vegan Pumpkin Spice Latte if I’m feeling fancy. This Hot Spiced Apple Cider would also be perfect, as would a Dirty Chai Latte .

How to Store Leftovers

• Room temperature : Apple fritters are definitely best eaten fresh, as soon as the glaze has set. But if you have leftovers, you can keep them at room temperature for up to a day in an airtight container.
• Refrigerator : For longer storage, you can refrigerate the fritters for up to 4 days in an airtight container. Let them come to room temperature before serving.
• Freezer : You can freeze these apple fritters in an airtight container for up to 2 months. Thaw in the fridge before serving.

More Vegan Apple Recipes

• Apple Strudel
• Apple Crisp
• Apple Chips
• Apple Streusel Muffins

Ingredients

For the Fritters:

• 2 medium Granny Smith or Honeycrisp apples , peeled, cored, and diced – about 2 cups / 200 g
• 1 ⅓ cups all-purpose flour , 170 g
• 1 teaspoon baking powder , 3.5 g
• ¼ cup light brown sugar , 50 g
• ¼ teaspoon salt , 2.5 g
• 1 ½ teaspoons ground cinnamon , 3 g
• ½ cup unsweetened almond milk , 120 mL
• ⅓ cup unsweetened applesauce , 80 g
• 1 tablespoon melted vegan butter , 13 g
• Vegetable oil , for frying

For the Glaze:

• 1 cup powdered sugar , 120 g
• 2 tablespoons almond milk , 30 mL
• ½ teaspoon vanilla extract , 2.5 mL

Instructions

• Peel, core, and dice the apples into small bite-sized pieces. Pat dry with a paper towel to remove excess moisture.
• In a large bowl, whisk together the flour, baking powder, brown sugar, salt, and cinnamon.
• Stir in the almond milk, applesauce, and melted vegan butter. Mix until just combined—do not overmix. The batter should be thick but scoopable, add 1 tablespoon flour if it’s too runny. Fold in the diced apples.
• Pour enough vegetable oil into a deep skillet or Dutch oven to reach about 1 inch (2.5 cm) depth. Heat over medium to medium-high until the oil reaches 350°F (175°C).
• Drop heaping tablespoons of batter into the hot oil, flattening slightly with the spoon. Fry for 2–3 minutes per side, or until golden brown and crisp. Work in batches to avoid overcrowding.
• Remove fritters with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
• In a small bowl, whisk together powdered sugar, almond milk, and vanilla until smooth. While fritters are still slightly warm, dip them in the glaze or drizzle it over the top. Place on a wire rack to let excess glaze drip off.
• Enjoy warm with coffee or tea.

Notes

• Room temperature : Apple fritters are definitely best eaten fresh, as soon as the glaze has set. But if you have leftovers, you can keep them at room temperature for up to a day in an airtight container.
• Refrigerator : For longer storage, you can refrigerate the fritters for up to 4 days in an airtight container. Let them come to room temperature before serving.
• Freezer : You can freeze these apple fritters in an airtight container for up to 2 months. Thaw in the fridge before serving.
• Nutritional information does not include the oil used for frying, as the amount varies and most of it is not absorbed.