Vegan Cheeseburger Soup (Print Version)
# Ingredients:
01 -
1 tablespoon canola oil (for soup).
02 -
1 medium onion, diced (for soup).
03 -
2 medium celery stalks, diced.
04 -
2 medium carrots, diced.
05 -
3 garlic cloves, minced (for soup).
06 -
3 tablespoons all-purpose flour.
07 -
1 (14 ounce) can full-fat coconut milk.
08 -
2 cups unflavored unsweetened non-dairy milk.
09 -
1 cup water.
10 -
1 medium russet potato, cut into 1-inch pieces.
11 -
3-5 cubes vegetable bullion.
12 -
1/4 cup nutritional yeast flakes.
13 -
2 tablespoons vinegar-based hot sauce.
14 -
1 tablespoon yellow mustard.
15 -
1 teaspoon dried thyme.
16 -
1 tablespoon canola oil (for crumbles).
17 -
1 small onion, diced (for crumbles).
18 -
2 garlic cloves, minced (for crumbles).
19 -
2 cups cooked brown lentils.
20 -
1/2 cup finely chopped walnuts.
21 -
2 tablespoons soy sauce.
22 -
1 tablespoon vegan Worcestershire sauce.
23 -
1 teaspoon ground cumin.
24 -
1 teaspoon red wine vinegar.
# Instructions:
01 -
Heat oil in large pot, sauté onion, celery, and carrots for 10 minutes. Add garlic and flour, cook 1 minute.
02 -
Add milk, coconut milk, water, potato, bullion, nutritional yeast, hot sauce, mustard and thyme. Simmer 20 minutes.
03 -
Sauté onion and garlic. Add lentils, walnuts, and seasonings. Cook until liquid evaporates.
04 -
Blend 1/3 to 1/2 of soup to desired thickness. Season to taste.
05 -
Layer soup with lentil crumbles and optional toppings.
# Notes:
01 -
Can cook lentils ahead or use canned.
02 -
Blend more or less soup for preferred thickness.
03 -
Many topping options available.