Vegan Cheeseburger Soup

passtheplants.com

veggie girl

subheading: SOUP BASE/CHEESE SAUCE:

3 medium gold potatoes, peeled and chopped into ½” pieces (about 2 cups)

3 carrots, chopped into ½” pieces, (about 1 ½ cups)

½ cup red lentils, rinsed in fine-mesh strainer

½ cup rolled oats (not quick oats)

½ cup raw cashews

2 to 3 garlic gloves, peeled

4 cups water

2 cups water, vegetable broth, or vegan beef broth

½ cup nutritional yeast

2 tablespoons light miso paste

1 tablespoon apple cider vinegar or fresh lemon juice

1 teaspoon salt, plus more to taste

subheading: VEGAN GROUND BEEF (THE “BURGER MEAT”):

¾ cup raw pepitas (pumpkin seeds) or walnuts

¼ cup sun-dried tomato strips (dry-packed)

1 large white onion, diced

½ head cauliflower (about 2 cups florets)

8 oz. cremini or baby portobello mushrooms

3 garlic cloves, peeled

2 tablespoons Steak sauce or vegan worcestershire sauce

1 tablespoon soy sauce

subheading: OPTIONAL TOPPINGS:

chopped pickles

chopped red onion or scallions (grilled or raw)

chopped lettuce

vegan bacon bits

chopped tomatoes

Directions at passtheplants.com

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