Vegan Tortilla Soup
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.SAVE FOR LATER 😀
2 cups mixed beans of choice
1 cup (frozen) corn
1/2 cup TVP*
2 bell peppers
1 celery stalk
1 small onion
3 garlic cloves
1 tbsp olive or avocado oil
1 14 oz can (fire-roasted) tomatoes
5 cups of water
1/2 tbsp vegan ‘no chicken’ or vegetable base *
4 corn tortillas (plus more for the crispy topping)
1 tbsp chili powder*
1 tsp smoked paprika
1 tsp cumin
1 tsp oregano
Salt and pepper to taste
Finely dice onion, mince garlic, and dice peppers, jalapeño, carrot, and celery. Tear tortillas into a few pieces.
Heat up oil, and sauté onion, peppers, carrot and celery until fragrant over low-medium heat for 8-10 minutes. Add garlic and jalapeños after about 5 minutes.
Then add spices, canned tomatoes, TVP, beans, corn, tortillas, water, and veggie base.
Bring to a boil, cover, and simmer for 20 minutes. Season with salt and pepper to taste.
Serve with desired toppings, and enjoy!
Crispy corn tortilla strips
Lime, Cilantro, Avocado, Jalapeños
Vegan sour cream or yogurt
Tip: For the crispy tortilla strips, I brush a few corn tortillas with a little bit of avocado oil, cut them into strips, and pan-fry them over low heat in my cast iron skillet until crispy
* = Textured vegetable protein, can be omitted to keep this soy-free.
Keep in mind: Chili powder is a spice mix and not the same as (ground up) chili flakes
You can replace the water+veggie base with any other veggie stock/broth!
CREDITS TO goveganfoody