Now I am not one to post recipes, but I was experimenting with lentil soup and made a lentil soup recipe, that to me came out pretty good:
Lentil Cheezy TVP Soup
Lentil soup ingredients:
1 lb. dry lentils (sort, and rinse, brown, red, green)
8 cups water
1 cup diced carrots
1 cup diced celery
1 cup diced red or white onions
1 cup minced fresh parsley
4 medium potatoes cut into 1/4 inch cubes
4 bay leaves
2-4 minced garlic cloves
2 tablespoon vegetable oil
quarter cut squeezed fresh lemon juice
*optional: 1 teaspoon each of ground black pepper, dried thyme, cumin powder, paprika, garlic, curry, salt
Directions:
1. Rinse lentils and cook in pot with water for about 5 minutes.
2. Sauté all vegetables except for the parsley, garlic, and bay leaves in 1 tablespoon of vegetable oil over medium heat for about five minutes or until soft.
3. Add suatéd vegetables to pot with lentils/water, stir.
4. Stir in garlic and bay leaves, and the additional tablespoon of vegetable oil. Simmer until garlic looses its raw taste, about 2 minutes.
5. Add spices and squeezed lemon juice.
6. Simmer, stirring occasionally for at least 2 hours, until all cooked and blended well.
7. Remove bay leaves.
8. Let simmer on low heat.
9. *Optional: Remove from pot in to a food processor or blender and blend to puree.
10. Cook TVP crumbles and add to soup; stir in well.
11. Cook cheez sauce and then it to the soup.
12. Stir cheez sauce into the soup well on medium heat until all stired in and cheezy.
13. Remove from heat when done and let cool.
14. Serve, eat, enjoy!
Cheezy sauce ingredients:
1 cup flour
1 cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon turmeric powder
1 teaspoon paprika
5 cups water
2 teaspoon yellow mustard
8 tablespoons or less of vegan margarine
Directions:
Mix first 5 ingredients (flour, nutritional yeast, garlic powder, garlic powder, paprika) together in sauce pan with water and mix thoroughly. Heat on med until thick and bubbly. Remove from heat and add mustard and margarine.
TVP crumble ingredients:
2 cups plain TVP/TSP (texturized vegetable protein/textured soy protein) granules
2 and 1/4 cups cold water
2 tablespoons Bragg's liquid aminos or soy sauce
3 tablespoons cornstarch
2 tablespoon vegetable oil
2 tablespoon diced onions
2 tablespoon diced bell peppers
2 tablespoon diced tomatoes
2 packages taco seasoning or spices: 1 teaspoon garlic powder, cumin powder, onion powder, paprika, curry powder, black pepper, salt. 1/4 teaspoon sugar, dried oregano, cayenne pepper, chili powder.
Directions:
Soak TVP in water for 5 minutes or so. Mix together in a saucepan all ingredients except for TVP, stir until cornstarch dissolves. Then stir in the drained TVP. Bring to a boil, stirring constantly; stir and simmer until it is of the desired consistency, about 7-35 minutes.
You can just add the cheez sauce or tvp instead of both and the soup still taste good! More addition to soup options:
Vegetable type options: zucchini, avocado, asparagus, mushrooms, cilantro, spinach, finely shredded green cabbage, bell peppers, tomatoes, squash, green beans, sweet potatoes, tabouli, barley, kale, olive, cauliflower, corn, peas.
Other ingredients:
Red wine vinegar, kidney beans, split peas, black beans, bacos, tofu, seiten, balsamic vinegar, tomato paste/sauce, basil, fenugreek seeds, barbecue sauce, couscous, quinoa, bulgur, red pepper flakes, fresh mint or dried mint, coriander.
Sorry, I do not have a picture of it, but if anyone decides to make it and sends me a pic I will post it!
Check back for new posts, and e-mail me me if you have any suggestion post or questions relating to this post.
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