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Prep your vegetables by halving or quartering the potatoes, slicing the carrots, and cutting the cabbage into 6 wedges.
In order, add the potatoes, carrots, and cabbage wedges to a large soup pot. Add the pickling spice and bay leaves to the pot.
Cover the veggies with water or vegan beef-less stock.
Cover the pot and bring it to a boil before reducing the heat to medium-high. Cook the veggies for about 20 minutes, just until the veggies are soft and fork-tender.
Remove the pot from the heat and allow the veggies to cool slightly, uncovered, before carefully draining off the cooking liquid using a colander to stop the cooking process and serve.