Vegan Tortilla Soup . Follow for more vegan recipes! . .SAVE FOR LATER . Ingre…

Vegan Tortilla Soup
Follow goveganfoody for more vegan recipes!
2 cups mixed beans of choice
1 cup (frozen) corn
1/2 cup TVP*
2 bell peppers
1 celery stalk
1 carrot
1 small onion
3 garlic cloves
1 jalapeño
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!

Optional toppings:
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

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