Vegan Mofo #12: Spicy Cheezy Bac'n Soup
Spicy Cheezy Bac’n Potato Soup
Ingredients:
Bac’n:
1- 8oz package of tempeh
Marinade:
3 T olive oil
1/4 C shoyu
2 T balsamic vinegar
2 T maple syrup
1 T chipotle chili powder
- Pre-heat oven to 350F
- Slice tempeh into 8-10 thin slices
- Place in a shallow baking dish
- Whisk all of the marinade ingredients together and pour over the tempeh, making sure it is evenly coated
- Bake 20-30 min or until tempeh has browned and marinade has been mostly absorbed
Potato Croutons:
2 small potatoes, diced
salt and pepper
1 T olive oil
- Toss the diced potato with salt, pepper and olive oil.
- Spread on a sheet pan and place in a 350F oven for 30-40 minutes, until golden and crispy
Soup:
1 T olive oil
1 Lg onion, diced
1 lb new potatoes, skin on, washed and diced
1 C sliced carrots
1 Quart Vegetable Broth
2 Cloves of garlic, minced
1 Bay Leaf
1 C unsweetened soy milk
1/2 C nutritional Yeast
1 T yellow mustard
salt and pepper
- In a large sauce pan heat the olive oil over med-high and add the onion. Sautee until the onion is soft and translusent
- Add the garlic and carrots and cook for 3-5 min until the carrots begin to soften.
- Add the potatoes and toss together for 1 minute.
- Add the vegetable broth and bay leaf. Bring up to a boil and then turn down the heat to a simmer.
- Cover and simmer for 30 minutes or until potatoes are soft.
- Turn off the heat and remove the bay leaf. Stir in the nutritional yeast, mustard and sou milk.
- With an immersion blender, blend all the ingredients together. (You can also use a regular blender to do this, however you will need to blend in batches)
- Turn the heat back on to low and crumble in all but 2 of the tempeh bacon slices. Add salt and pepper to taste.
- Ladle the soup into bowls and top with crumbled bacon and potato croutons.
