If you love an easy yet flavorful alternative to traditional red and green bean casseroles, consider adding a vegan cream of mushroom soup to your menu. If you’re like me, you’ve probably been trying to avoid the meat and cheese casseroles that are usually part of my diet.
I love the taste of casseroles, but I don’t want to have to remember to pickles, sauces, or breads. By cooking this way, I can make a meal that’s as flavorful as it is healthy. Here are some simple steps to get you started:
This is my favorite vegan comfort food. I love it in a campfire, alone or with other vegan friendly fare like lettuce and tomato, on the golf course or at the beach.
It can be made to be low fat, high in fiber and high in protein with some cooking techniques. There are hundreds of recipes for Vegan Cream of Mushroom Soup out there so if you can cook it make sure you do! If not then just try one of these variations:
Vegan Cream of Soy Soup. Made with homemade vegan cream of soy, this healthy soup is thick, creamy, hearty soup made from dried mushrooms. It is a perfect base for other dishes, and once the flavor has mellowed it tastes even better the following day!
Vegan Cream of Mushroom SoupCourse: Appetizers & SnacksCuisine: AmericanDifficulty: Easy
This vegan cream of mushroom soup recipe is hearty, delicious, and easy to make. A perfect fall and winter warmer soup.
1 tablespoon olive oil
1 white or yellow onion, chopped
1 teaspoon sea salt
6 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon dried basil
3 packs (8 oz each) cremini mushrooms, sliced
2 portobello mushrooms, sliced
3 tablespoons soy sauce
1 can full-fat coconut milk
salt and freshly ground black pepper, to taste
fresh thyme or basil, for garnishing (optional)
- Add the olive oil to a tall soup pot or dutch oven over medium heat. You need a large pot for this recipe as the mushrooms will initially take up significant space. When oil is warm, add the onion, salt, garlic, dried oregano, basil. Cook for 3-5 minutes, stirring frequently.
- Add the sliced mushrooms and soy sauce and cover the pot. Cook on medium high, covered, for around 10 minutes. I stirred 2-3 times during this part. The mushrooms will release their water which will form the base of the soup.
- Remove the lid, and cook uncovered for an additional 10 minutes.
- Add the coconut milk and cook for a final 10 minutes, stirring occasionally. In total, you will cook the soup for 30 minutes, in three 10 minute sections.
- Add sea salt and black pepper to taste. I added another teaspoon of salt to bring out the flavors.
- Garnish with fresh herbs and serve. Pairs well with wine and a piece of bread.
- Store in covered container in refrigerator for up to 3 days.
Reference : plantandvine.