Veggie ‘Beef’ Soup
Veggie ‘Beef’ Soup
Description
Veggie ‘beef’ soup is a hearty soup or casserole packed with flavor, vegetables, and veggie ‘beef’ made from soy chunks. The perfect satisfying meat-free meal for the weekend, to serve your guests, or for a cozy night in. This recipe uses large marinated soy chunks to create a comforting beefy veggie soup that’s 100% vegan and 100% nourishing.
Ingredients
- Large soy chunks (we used about 50 g)
- 4 potatoes
- 3 carrots
- 1 onion
- Olive oil
- 2 tbsp corn starch
- Turmeric, basil and thyme, to taste
- For the marinade:
- 8 tbsp soy sauce
- 1 tbsp mustard
- 1 tsp miso paste
- A pinch of black pepper
- 1 tsp smoked paprika
- 1 tsp allspice
- 1 tsp powdered garlic
Instructions
- Soak the soy chunks in water for about 15 minutes until they are soft, while you prepare the marinade.
- Drain your soy chunks well, squeezing out any excess water.
- Add them to a bowl with the marinade for at least 1 hour or overnight.
- Chop your veggies, and arrange your soy chunks on top.
- Add the cornstarch to the remaining marinade, along with the turmeric, basil, thyme, a little more oil and water. Mix well.
- Pour this over the veggies and ‘beef’, cover and bake at 220 degrees for about 1 hour. Remove the lid and bake at 180 degrees for another 30 minutes. Enjoy!
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