Ingredients

The following ingredients have 6 Servings
  • 3 medium Yukon Gold potatoes
  • 1 medium bell pepper ((I used red))
  • 1 small/medium carrot
  • 2 medium onions
  • 2 small peppers ((I used green))
  • 3 medium tomatoes
  • 5 cloves of garlic ((minced))
  • 4 tbsp (yes, tablespoons) paprika ((more to taste))
  • 1/2 tsp ground cumin
  • 1 1/2 tsp salt ((or less/more to taste))
  • 1 tsp onion powder
  • 1/4 tsp smoked paprika
  • 1 Pinch of cayenne pepper
  • Black pepper (to taste)
  • 2 tsp coconut sugar (or brown sugar)
  • 2 bay leaves
  • 2 cups tomato sauce
  • 2 cups low sodium vegetable broth (or water)
  • 4.6 oz textured vegetable protein chunks ((see notes))
  • 1 1/4 cup water
  • 2 tbsp low sodium soy sauce ((gluten-free if needed))
  • 1/2 tbsp balsamic vinegar
  • 1/3 cup coconut milk (canned (see notes))
  • Fresh herbs to garnish
  • For serving: mashed potatoes, pasta, or bread

Instruction

  • Watch the video below for easy visual instructions.
  • Soak the textured vegetable protein in a bowl with 1 1/4 cups of water for about 10 minutes. Then drain and squeeze out the water.
  • Meanwhile, chop veggies + potatoes and heat a skillet over medium heat.
  • Add 1 tablespoon water (or oil) and saute the onion with the peppers for about 3-4 minutes.
  • Add carrot, garlic, potatoes, tomatoes, all spices, tomato sauce bay leaves, and water (or veggie broth) and bring the soup to a boil.
  • Let simmer for about 15 minutes, then add the textured vegetable protein, soy sauce, and balsamic vinegar.
  • Cook for a further 20 minutes or until the potatoes and veggies are softened.
  • Finally, add coconut milk (or your favorite plant-based cream, e.g. oat cream) and stir.
  • Taste and adjust seasoning. Add more salt, pepper, cayenne pepper, etc. to taste.
  • Serve with bread, pasta, or over mashed potatoes. Enjoy!
  • Store leftovers covered in the fridge and reheat with a splash of water.