Vegan Cheeseburger Soup
Ingredients
The base
-
2
tablespoons
vegan butter
-
1
medium
onion, diced
-
3
large
carrots, diced
-
3
ribs
celery, diced
-
12
ounces
Impossible meat
-
2
russet potatoes, peeled and diced
The seasonings
-
1
tablespoon
Dijon mustard
-
½
tablespoon
dried oregano
-
½
tablespoon
dried parsley
-
3
cups
vegetable broth
-
1 ½
tablespoons
cornstarch
-
1 ½
tablespoons
water
-
¼
cup
nutritional yeast
-
salt and pepper
to taste
The creamy components
-
1
cup
plant milk
-
1
cup
vegan cream cheese
-
1 ½
cups
shredded vegan cheddar cheese
Instructions
- Melt the vegan butter in a large pot over medium heat and sauté the onion, carrots, and celery until softened.
- Add the Impossible meat and cook until browned, breaking it up as it cooks.
- Stir in the diced potatoes, Dijon mustard, oregano, and parsley.
- Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes until the potatoes are tender.
- Whisk together cornstarch and water in a small bowl, then stir into the soup and simmer until thickened.
- Add plant milk, nutritional yeast, vegan cream cheese, and vegan cheddar, stirring until melted and combined.
- Season with salt and pepper to taste before serving.
Nutrition Facts (estimated)
Servings
6 servings
Calories
444
Total fat
25g
Total carbohydrates
42g
Total protein
17g
Sodium
1372mg
Cholesterol
3mg
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