Vegan Cheeseburger Soup (Print Version)
# Ingredients:
01 -
1 medium onion, chopped (soup).
02 -
1 tablespoon canola oil (soup).
03 -
2 medium carrots, chopped.
04 -
2 medium celery stalks, chopped.
05 -
3 garlic cloves, finely chopped (soup).
06 -
3 tablespoons plain flour.
07 -
1 medium potato, cut into chunks.
08 -
3-5 cubes veg stock.
09 -
1 cup water.
10 -
1/4 cup nutritional yeast.
11 -
1 can (14 ounces) coconut milk, full-fat.
12 -
2 cups plain non-dairy milk, unsweetened.
13 -
2 tablespoons hot sauce with vinegar.
14 -
1 tablespoon mustard, yellow.
15 -
1 teaspoon dried thyme.
16 -
1 small onion, chopped (crumbles).
17 -
1 tablespoon canola oil (crumbles).
18 -
2 garlic cloves, finely chopped (crumbles).
19 -
1 teaspoon red wine vinegar.
20 -
1 teaspoon ground cumin.
21 -
1 tablespoon vegan Worcestershire.
22 -
2 cups brown lentils, cooked.
23 -
1/2 cup walnuts, chopped into small pieces.
24 -
2 tablespoons light soy sauce.
# Instructions:
01 -
Get a big pot, warm up the oil, and cook onions, carrot, and celery for about 10 minutes. Toss in garlic and flour, then stir it for a minute.
02 -
Pour in the water, stock cubes, coconut milk, plant milk, potato, mustard, hot sauce, yeast, and thyme. Let it gently bubble for 20 minutes.
03 -
In a skillet, soften garlic and onion in oil. Add lentils, walnuts, and all other seasonings. Cook until dry.
04 -
Puree part of the soup—around a third or half—so it’s a bit creamy but still chunky. Season however you like.
05 -
Spoon soup into bowls and layer it with the lentil crumble. Add any toppings you want too.
# Notes:
01 -
Use cooked or canned lentils if you’d like.
02 -
Adjust blending for how thick or smooth you prefer.
03 -
You can top it with lots of optional add-ons.