Sunday, February 24, 2019

Golden Mushroom Soup (Vegan)

Golden Mushroom Soup Braised Tofu
One of the things I have missed most since giving up meat almost 8 years ago is Campbell's Golden Mushroom Soup. It was always really great with a grilled cheese sandwich. Unfortunately, it is made with beef broth, so was out of the question for an herbivore. Today I decided, since I had some very lovely mushrooms, to try to make some. I searched  online for a copycat recipe that I could veganize.

While looking for recipes, I found several that were for braising meat with the soup, so I decided this would work great with some crispy tofu. And I was right! What a delicious meal this was along with some doctored up canned green beans (recipe for that below as well). I wish I had taken the time to make some rice as well, but as usual, I was really hungry and feeling the clock ticking on crocheting I needed to get back to. More so than usual this year as my custom order queue is twice as full as last year. (And here I am writing a blog post instead of working- oops!)

This recipe is based almost verbatim on one I found on a website called Mushroom Appreciation- it's a neat little resource for growing your own  mushrooms- something I would never have time for. I altered it just a little to accommodate plant-based foods and to leave out things that I didn't like or normally use. Wine, for example. I don't really keep wine on hand as I don't have time to be even a little bit foggy-headed. Wine is for special occasions. Also, I halved the recipe because I wasn't sure how long it would be good and knew I couldn't eat that much in a day or two.

Anyway... here it goes!



Golden Mushroom Soup

Makes 3-4 servings

Sweat on medium-low heat in a covered pan in 1 Tsp of vegan butter:
1/2 lb of preferred mushrooms, sliced
1/2 medium onion, diced
1 Tbsp soy sauce
1 Tsp paprika

When translucent, stir in:
2 cups of water
1 Tbsp of Better than Bullion Seasoned Vegetable paste
2 cups of unsweetened plant milk

On Medium heat, bring to a slow simmer. Allow to simmer for about 15 minutes.
Increase heat and when bubbly, stir in cornstarch slurry to thicken. Stir continuously until desired thickness. Remove from heat. Serve.

Cornstarch Slurry: 2 tbsp corn starch, 2 tbsp water mixed until all starch is dissolved

'Braised' Tofu

Makes 3 servings

Prepare and Bake cornstarch-coated tofu as in This Recipe.

I sliced 1 block of tofu into 3 layers, cut into 4 blocks, then sliced each block on the diagonal to make 24 triangles. You can cut it how you wish, of course. Cut like this reminds me more of cuts of meat.

Add cooked tofu and 2 cups of above soup to a skillet and bring to a quick simmer. Cover and let stand while you prepare your sides.

Note; Technically, 'braised' means to shallow fry before simmering in a sauce, but I very rarely fry anything. 
Doctored Beans
I do this to a lot of canned green or lima beans or leftover steamed broccoli or just some fresh kale or spinach as a quick side. It let you get some flavor in there without added salt. I don't heat this but eat it cold so it's more like a slaw. Sometimes it IS slaw, because I've used cabbage instead.

Makes 2 servings

Mix together:
1 can a green beans, drained, rinsed, and patted dry
(or about 2 cups of other veggies as described above)
1 large baby bell pepper or equivalent (sometimes I put shredded carrot instead)
1 Tsp of sesame oil (or preferred oil)
Small clove of garlic, minced
1 Tsp of nutritional yeast
1/4 cup of nuts
1/2 tsp each of sesame seeds and chia seeds (or other seeds you have on hand)

Mix together and allow to rest until served.
Watch this space because tomorrow I am going to eat the remainder of my soup with a grilled Chao sandwich! 

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