Creamy, cheesy vegan soup that actually tastes like cheeseburger! Sounds strange, but tastes amazing. You've got to try it to believe it! Make this cozy soup for dinner tonight.
- 1 tablespoon canola oil, or high heat oil of choice
- 1 medium onion, diced
- 2 medium celery stalks, diced
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1 (14 ounce) can full-fat coconut milk
- 2 cups unflavored and unsweetened non-dairy milk (such as nut or soy milk)
- 1 cup water
- 1 medium (12 ounce) russet potato, cut into 1-inch pieces (optionally peeled)
- 3-5 cubes vegetable bullion, to taste (or 1 ½ tablespoons Better Than Bullion — this is what I used)
- ¼ cup nutritional yeast flakes
- 2 tablespoons vinegar-based hot sauce (such as Cholula)
- 1 tablespoon prepared yellow mustard
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon canola oil, or high heat oil of choice
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups cooked or canned brown lentils*
- ½ cup finely chopped walnuts
- 2 tablespoons soy sauce
- 1 tablespoon vegan Worcestershire sauce
- 1 teaspoon ground cumin
- 1 teaspoon red wine vinegar
- Fresh parsley
- Fresh chives
- Dill pickle slices
- Croutons
- Coconut bacon
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Begin by making the soup. Coat the bottom of a large pot with oil and place it over medium heat.
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When the oil is hot, add the onion, celery, and carrots. Sauté for about 10 minutes, until the veggies begin to soften up.
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Add the garlic and flour. Stir well to coat the veggies with flour and sauté for about 1 minute, until the garlic becomes very fragrant.
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Stir in the coconut milk, non-dairy milk, water, potato, bullion, nutritional yeast, hot sauce, mustard and thyme. Raise the heat and bring the liquid to a simmer.
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Lower the heat. Allow the soup to simmer for about 20 minutes, until the potato is tender.
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While the soup simmers, prepare the cheeseburger crumbles. Coat the bottom of a medium skillet with oil and place it over medium-high heat.
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When the oil is hot, add the onion and sauté until the onion begins to brown, about 5 minutes.
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Stir in the garlic and sauté for about 30 seconds more, until very fragrant.
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Stir in the lentils, walnuts, soy sauce, Worcestershire sauce, cumin and red wine vinegar. Continue to cook for about 3 minutes, until most of the liquid has dried up.
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When the soup has finished simmering, remove it from the heat and use an immersion blender (or food processor or regular blender) to blend ⅓ to ½ of the soup (blend as much as you need to reach your desired thickness).
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Season the soup with salt and pepper to taste. Adjust any other seasonings to your liking.
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Ladle the soup into bowls, layering it with the lentil walnut burger crumbles.
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Top with toppings of choice and serve.
To cook dried lentils, place ⅔ cup of lentils in a saucepan, cover with a few inches of water, and boil until the lentils are tender, about 25 minutes.