Three Protein-Packed Vegan Recipes to Fuel Your Day
You don't need to eat meat to pack in the protein.
Fall is all about creamy, comforting soups. This one has all the indulgent flavors and textures of a loaded backed potato, but is naturally vegan and gluten-free. If you don't feel like making your own vegan sour cream, you can find it pre-made at most grocery stores.
Ingredients
SERVINGS: 4 Serving(s)
Potato Soup
- 1 tablespoon olive oil
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 6 cups (about two pounds) gold potatoes, peeled and diced into pieces
- 4 cups filtered water
- 1 tablespoon vegetarian bouillon
- 3 cups cashew milk, unsweetened
- 1/4 cup nutritional yeast
- 1 teaspoon ground pepper
- 1 cup chopped carrot
- 1 cup chopped celery
Tempeh Bacon
- 1 tablespoon maple syrup
- 1 teaspoon liquid smoke
- 2 tablespoons tamari
- 2 packages tempeh
Cashew Sour Cream
- 1/2 cup raw cashews, soaked for 1 hour
- 1/4 cup unsweetened nut milk
- 1 teaspoon white vinegar
- 1/2 teaspoon salt
- 1 tablespoon nutritional yeast
For Serving
- Vegan shredded cheddar cheese
- diced green onions or chives
Instructions
Make the Soup
In a large pot, heat olive oil over medium heat. Add chopped onion and cook for three minutes; add garlic and cook for one minute more. Add diced potatoes, filtered water, bouillon, cashew milk, nutritional yeast, and black pepper.Stir well to ensure the bouillon is dissolved. Bring to a boil and cook for 10 minutes or until potatoes are tender when pierced with a fork.
Reduce heat to simmer and carefully transfer about half of the soup to a blender; process until smooth.
Add chopped carrots and celery into the pot of soup and simmer over medium heat for five minutes. Then add pureed soup back into the pot. Reduce heat to low and simmer for 15 minutes. Taste and adjust seasonings before serving.
Make Smoky Tempeh Bacon
Preheat oven to 375 degrees F.
Whisk together maple syrup, liquid smoke and Tamari in a shallow bowl. Slice tempeh and place in bowl, coating each piece with the sauce. Set aside for 20 minutes.
Place marinated tempeh on a baking sheet and cook for 10 minutes, flipping once.
Make the Cashew Sour Cream
Place all sour cream ingredients cream in a blender and process until smooth.
Pour into a small bowl or container and place in fridge until ready to use.
Bring it all Together
Top bowls of soup with cashew sour cream, smoky tempeh, vegan cheddar cheese, and green onions or chives.
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