Vegan Taco Soup Food

VEGAN TACO SOUP

Steps:

• Heat oil in a heavy bottom soup pot
• Chop onion small, and saute in hot oil
• Add in MorningStar Farms Griller Crumbles, and seasonings
• Dump in all the other ingredients.
• Stir everything together and bring to a boil
• Cover, turn down, let simmer at least 20 minutes
• Enjoy with garnish!

VEGAN TACO SOUP

Steps:

• Combine the quinoa or bulgur with 1 cup water in a small saucepan and simmer, covered, for 15 minutes, or until the water is absorbed.
• Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and bell pepper and continue to sauté, stirring frequently, until all are golden.
• Add the remaining ingredients except the garnishes, plus the cooked grain and 3 cups water. Bring to a slow boil, then lower the heat. Cover and simmer gently15 minutes, then remove from the heat.
• Assemble each serving as follows: Fill each bowl about 2/3 full with soup. Top with some grated cheese, shredded lettuce, and diced tomatoes.
• Line the perimeter of each bowl with several tortilla chips, points facing upward, for a kind of star-shaped effect. The tortilla chips can be used to scoop up the solid parts of the soup or just nibbled along with the soup. Pass around a bowl of extra tortilla chips.

VEGETARIAN TACO SOUP

Steps:

• Drain and rinse first six ingredients in a large colander.
• Put in a crockpot or large pot.
• Add all other ingredients, stirring to mix well.
• Simmer about 30 minutes to an hour or cook in your crockpot on high for 2 hours.

SLOW COOKER VEGETARIAN TACO SOUP (WITH VEGAN OPTION)

Steps:

• Gather the ingredients.
• Place the drained corn, kidney beans, pinto beans, black beans, optional green chilies, and undrained stewed tomatoes in your crock pot and give it a quick stir.
• Next, add the taco seasoning mix, cumin, onion powder, salt, and garlic powder and quickly stir again.
• Cook on low setting for 8 to 10 hours. Alternatively, if you're in a hurry, you can set this on high for 3 hours.
• Taste and adjust the seasonings before serving. If the soup is too thick for your liking, add vegetable broth to thin it out. If it is too thin, cook it a little longer with the cover off.
• To serve, set out bowls of optional garnishes-tortilla chips, grated cheese, chopped green onions, chopped cilantro, sour cream-and let your family or guests top their soup to their liking.
• Drain 12 ounces of firm or extra-firm tofu and cut it into 8 slices.
• Place the tofu slices on a thick layer of paper towels. Top with another thick layer of paper towels and place a heavy (cast-iron) skillet on top to press out the excess water. If you don't have a cast-iron skillet, make a weight by placing a heavy can of vegetables in a bowl on top of the tofu. Let the tofu press for 10 minutes.
• Sparingly brush the drained and pressed slices of tofu on all sides with olive oil or a neutral oil like canola, grapeseed, or sunflower oil. If desired, sprinkle with some of the packaged taco seasoning mix.
• Over medium-high heat, cook the tofu in a heated nonstick skillet until it begins to brown on the bottom, about 5 minutes. Flip the slices and cook for 2 minutes more.
• Remove from the pan and let cool. Cut into strips or chunks and add to the soup at the end of cooking to rewarm it. Don't let it boil because it can make the tofu unpleasantly tough.
• Add to soup and enjoy.

SLOW COOKER VEGAN TACO SOUP

Steps:

• Combine three-bean mix, black beans, pinto beans, corn, tomatoes, tomato sauce, onion, green chile peppers, green bell pepper, taco seasoning, and garlic in a slow cooker. Add beer and give mixture a good stir.
• Cook on Low until flavors combine, 5 to 9 hours. Serve topped with crushed tortilla chips and green onions.

VEGETARIAN TACO SOUP

Steps:

• Heat oil in a large saucepan or stock pot over medium heat. Add onion and saute until softened, stirring frequently for 3-4 minutes. Add garlic and stir frequently until fragrant, about 30-60 seconds. Do not let the garlic burn.
• Stir in cumin, ancho chili powder, paprika, cayenne, salt, pepper, tomatoes with their juices, beans, chiles, broth, and corn until combined.
• Bring to a boil over medium-high heat, then reduce heat to low. Continue to simmer for 15 minutes, until liquid is reduced by a quarter. Remove from heat and stir in lime juice. Season with additional salt and pepper to taste.
• Serve with your favorite toppings.

VEGAN TACO SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add onion and mushrooms; cook and stir until softened, 3 to 5 minutes. Pour in tomato juice and vegetable broth. Stir in corn, rice, black beans, tomato, black olives, taco seasoning, and cilantro. Simmer soup until flavors combine, 20 to 30 minutes.
• Ladle soup into serving bowls. Garnish each bowl with 1 avocado half.

SLOW COOKER VEGAN TACO SOUP

Steps:

• To the slow cooker, add in the salsa, beans, brothand taco seasoning. Stir to combine.
• Cook on high for 2 hours.
• During the last 30 minutes for cooking, add in the corn and stir.
• Serve with your favorite taco soup toppings!

VEGAN TACO SOUP

Steps:

• Bring 1 cup of the water to a boil in a small saucepan.
• Add the bulgur and simmer, covered, for 15 minutes, or until the water is absorbed.
• Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent.
• Add the garlic and bell pepper and continue to sauté, stirring frequently, until all are golden.
• Add the remaining ingredients, except the garnishes, plus the cooked bulgur and the remaining 3 cups water.
• Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 to 15 minutes, then remove from the heat.
• Fill a bowl about 2/3 full with soup. Top with grated vegan cheese, shredded lettuce, and diced tomatoes. Line the perimeter of each bowl with several tortilla chips, points facing upward, for a star-shaped effect.