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Vegan Cheddar Beer Soup

Alissa
  • 90 minutes
  • Serves 6

INGREDIENTS

2 tbsp

soy sauce

1 tbsp

maple syrup

1 tbsp

apple cider vinegar

1 tsp

liquid smoke

1 8 ounce package

tempeh, (cut into 1/2 inch cubes)

1 tbsp

olive oil

2 cups

vegetable broth, (divided)

1 cup

raw cashews, (soaked in water 4 to 8 hours and drained)

2 tbsp

olive oil

2

large leeks, (white and pale green parts only, cleaned and chopped)

1 1/2 cups

diced carrots, (about 3 carrots)

1 1/2 cups

diced celery, (about 3 stalks)

3

garlic cloves, (minced)

1

bottle ale

1 tbsp

fresh thyme leaves, (or 1 teaspoon dried)

1/4 cup

all purpose flour

1/4 cup

nutritional yeast

2 tbsp

vegan Worcestershire sauce

1 tbsp

prepared mustard

1 tbsp

cayenne pepper hot sauce

salt and pepper

1/2

baguette or 2 medium-sized rolls, (cut into 1 to 2 inch cubes)

3 tbsp

olive oil

2

garlic cloves, (minced)

1/2 tsp

smoked paprika

salt