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Cheesy Taco Soup

Cheesy Taco Soup

Don’t be intimidated by the long list of ingredients and multiple steps to this soup: it’s still inexpensive and easy to make. Most important, it’s very delicious so nothing should stop you from enjoying this hearty and rich soup. It’s so creamy and full of amazing flavor. You could enjoy this as a soup or even as a Southwestern influenced mac-and-cheese sauce.

Speaking of great food, check out our new e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise.


Cheesy Taco Soup

2 ½ cups-plus low-sodium vegetable broth, divided
1 yellow onion, diced
3 cloves garlic, minced
1 heaping cup carrots, sliced
1 ½ cups Yukon potatoes, peeled and diced
2 tablespoons low-sodium tamari
1 cup raw cashews, soaked and drained
2 cups low-sodium vegetable broth
1 cup plain, unsweetened vegan milk
½ cup nutritional yeast
½ tablespoon cumin powder
3 teaspoons chili powder
1 teaspoon cayenne powder
1 red bell pepper, seeded and diced
1 poblano pepper, seeded and diced
15 ounces veggie chili
15 ounces cooked black beans, rinsed and drained
1 cup frozen corn, defrosted
1 tablespoon fresh lime juice
Salt and pepper to taste

In a large skillet or pan, heat ¼ cup broth over medium-high heat for a minute, then add the onions. (Substitute 1 tablespoon olive oil if that is preferred.) Sauté for six minutes, until softened. Add ¼ cup more broth, and the garlic, carrots, potatoes and tamari, and lower the heat to medium. Cook, stirring occasionally for about 20 minutes, or until the potatoes are very tender. Add more broth as necessary to keep the veggies from sticking.

Add the cashews, 2 cups of broth, milk and nutritional yeast to a blender and blend until smooth. Add the sautéed potatoes mixture, cumin, cayenne and chili powder to the blender, blending again until smooth.

Add two tablespoons of broth, sauté peppers for five minutes, then add the chili, black beans and corn along with the blender contents to the pan. Lower to medium-low and cook, stirring often, until heated through. Turn off the heat, squeeze the lime juice over the skillet, season to taste with salt and pepper. This is great with tortillas on the side and diced avocado on top.

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