Vegan Taco Soup Food
VEGAN TACO SOUP
Vegan Taco Soup is a comforting, hearty, and delicious soup that is perfect for Fall weather! Whether you want meatless Monday meal options, a veggie based diet, or just something delicious to warm up with, this is the soup for you.
Provided by Rachael
Categories Soup
Time 35m
Number Of Ingredients 16
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!
Nutrition Facts : Calories 316 kcal, Carbohydrate 55 g, Protein 16 g, Fat 4 g, Sodium 478 mg, Fiber 15 g, Sugar 6 g, ServingSize 1 serving
VEGAN TACO SOUP
The presentation of this easy, offbeat vegan taco soup is fun and dramatic. It consists of an easy chili base and is presented in a tortilla-chip-lined bowl.
Provided by Nava Atlas
Categories Soups & Stews
Time 45m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 405 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 12 grams fat, Fiber 20 grams fiber, Protein 16 grams protein, ServingSize 1, Sodium 228 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat
VEGAN TACO SOUP
Threw this together one night to use up some leftovers and knew after the first taste that I'd make it again repeatedly! I love that it's really easy to adjust ingredients to taste and use what's available in the pantry/fridge currently. I've also added sweet potatoes and cabbage and increased the vegetable broth for a more stew-like meal or to change up the leftovers. I would have also added peppers if I'd had them!
Provided by Valerie Riley
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 38m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 599.9 calories, Carbohydrate 86.7 g, Fat 27.4 g, Fiber 20.4 g, Protein 17.4 g, SaturatedFat 3.3 g, Sodium 1823 mg, Sugar 16.5 g
SLOW COOKER VEGAN TACO SOUP
A new twist on chicken taco soup both for those vegetarians/vegans out there, or those simply trying to eat less meat. This is a very budget friendly and filling meal that will please even the pickiest eater!
Provided by toxic4brit
Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes
Time 5h15m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 396.2 calories, Carbohydrate 72.6 g, Fat 1.9 g, Fiber 18 g, Protein 19.1 g, SaturatedFat 0.4 g, Sodium 2256.7 mg, Sugar 9 g
VEGAN TACO SOUP
Got this in an email from VEG News! I made it tonight after work, it's perfect for a cold winter day.
Provided by Kozmic Blues
Categories Beans
Time 25m
Yield 6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 303.5, Fat 3.7, SaturatedFat 0.6, Sodium 330.6, Carbohydrate 55.4, Fiber 17.2, Sugar 7.5, Protein 15.8
VEGETARIAN TACO SOUP
Make and share this Vegetarian Taco Soup recipe from Food.com.
Provided by Junebug
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 18
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.
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