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Vegan German Beer Cheese Soup in a Soft Pretzel Bowl

Brittany Roche
  • 35 minutes
  • Serves 4

INGREDIENTS

2

Carrots, medium

4

large cloves Garlic

1

Onion, small

3

Potatoes, medium

1 tbsp

Veggie bouillon powder

2 tbsp

German mustard

2 tbsp

Mustard, yellow

1/4 tsp

Black pepper

1/2 cup

Nutritional yeast

1 1/2 tsp

Sea salt

1/3 cup

Sunflower oil

4

Soft pretzel buns

8 oz

Beer