Vegan white lasagna soup is the soup of my dreams.
Spicy, nutty, sweet and salty.
Easy peasy and super cheesy.
Noodle soups are the best soups, obviously.
Creamy, dreamy, sweet, spicy and smoky. The BEST tomato bisque EVER!
Creamy, dreamy broccoli cheese soup that just happens to be vegan!
So here we are, what day is it? The 3rd of January? Okay, I am still at it. Clean eating that is. I decided to work on a soup since it is cold out(sort of) and I have also been craving something super spicy(probably since I have been so sick recently). What is the spiciest and most internally warming thing I could think of? Curry! I thought about green or red, and actually bought both green and red curry paste, but ultimately decided on red, but you can definitely use green curry if you want!
Let’s have a chat for a second, this soup is very spicy, so I put an option in the recipe for either 1 or 2 tablespoons of curry paste depending on how you like it. I added 2 tablespoons, and I loved it, but I could see how others might not like it that spicy, so ya know, just customize it for your tastes. I find with most soups, you have to keep tasting to adjust the seasoning, so just make it how you like it!
Let’s chat about one more thing, when I was perusing my local Asian market for curry pastes, several of them contained shrimp(and a bunch didn’t) so just make sure you are getting one that is vegan. I probably don’t have to tell you to check the label if you are vegan, that is probably something you do regularly, but I just want to make sure we were on the same page, are you picking up what I am throwing down? Great! You are ready to make one of the most delicious soups ever!
This soup is so surprisingly complex while still being quick and easy. I really believe if you can’t cook(or think you can’t), anyone can make soup. This is a great place to start, throwing everything in a pot is my kind of dinner. The crispy tofu also requires no skill. My husband found out a while ago that if you cut tofu thin, press it, and bake it at a high temperature for about 30-40 minutes, it becomes so crispy it is just like you fried it, but so much healthier!
This soup has everything, spice, sweetness, acidity, saltiness, it is so beautiful! I hope you enjoy!
- 1 Block of extra firm tofu
- 2 tsp. Salt
- 1 Tbsp. Coconut oil
- 4 Cloves of garlic,chopped
- 1 Tbsp. Fresh ginger,grated
- 1 Shallot,chopped
- 1-2 Tbsp. Red curry paste,vegan
- 4 C. Vegetable broth
- 1 C. Water
- 1 C. Coconut cream
- 3 Tbsp. Soy sauce
- 2 Tbsp. Agave
- 2 Tbsp. Rice wine vinegar
- Juice of 2 Limes
- 1 pk. Rice noodles
- Cut the tofu into squares about 1/8 inch thick. Sprinkle tofu with salt and press between 2 paper towels. Let sit for about 15 minutes.
- Preheat oven to 450 degrees, and lay tofu in a single layer on a baking sheet that has been sprayed with non stick spray. Bake tofu for 30-40 until it is brown and crispy.
- While the tofu is baking, in a large soup pot, heat coconut oil on medium heat.
- Add the garlic, ginger and shallot. Stir and cook for about 2 minutes until the shallot starts to get translucent.
- Add the curry paste and stir.
- Add the broth, water, coconut cream, soy sauce, agave, and rice wine vinegar. Bring to a boil, then reduce heat to low.
- Stir and cook for about 20-30 minutes to develop flavor, stirring every few minutes and tasting to adjust seasoning, you can always add more soy sauce for salt and agave for sweetness.
- Add the lime juice and noodles.
- Finish cooking for as long as the noodles need to cook according to the directions.
- Once the tofu is done, serve the soup with the tofu on top!
- Garnish with cilantro, green onions and more limes!
- Remember while you are tasting during the long cooking process, that if it needs more acid, you will be adding lime juice at the end.
I am always trying to find ways to make it easier to be a vegan, and live a healthier lifestyle, for me and everyone. About six months ago, my husband and I were perusing the Fresh Market, and were looking at dried mushrooms. I had been eyeing the lobster mushrooms for a while, and we got to discussing making a “lobster” bisque with them. We both thought this was pretty genius. So, I set about to concoct the most delicious seafoody bisque ever, and I think I have achieved that. It is perfect, I am pretty proud of myself. It tastes just like I remember a seafood bisque tasting. It has been a while, but I still feel confident that is very close.
Fun fact, Lobster mushrooms are not actually mushrooms (I just learned this, thanks to an IG friend!) They are a parasitic fungi that grows on mushrooms, but they have good amount of fiber, protein, calcium and iron. Score! They are also delicious and have a great texture, and are beautiful!
This recipe has a few steps, making it a little messy, but all in all after the soaking of the cashews it was pretty quick. Also, you are really just blending, and adding things, so I feel like it isn’t very complicated and you don’t need to be a super experienced cook to master it. The cream is just four ingredients blended, and the rest is just a few veggies sauteed and liquids added.
Aren’t these so beautiful? The first picture is while they are dried and the second is after I soaked them for a while and they became soft. They turn such a beautiful bright color and are an amazing meaty texture that is perfect for the bisque. You can definitely use other mushrooms for this, if you can’t find lobster mushrooms, but I highly recommend getting lobster mushrooms!
This is creamy, dreamy, warm, and seafoody amazingness! I can’t think of much better than a creamy soup on a cold day, except, a vegan gluten-free creamy soup on a cold day! I hope you enjoy!
Have any questions or feedback for me? Leave me a comment, I would love to hear from you!
Tools and things you will need:
Cuisinart Smart Stick CSB-75BC 200 Watt 2 Speed Hand Blender (Brushed Chrome)
Dried Lobster Mushrooms – 4 oz. Life Gourmet Shop
KitchenAid KSB1570SL 5-Speed Blender with 56-Ounce BPA-Free Pitcher – Silver
Vegan Lobster(Mushroom) Bisque
- Prep Time: 30m
- Cook Time: 15m
- Total Time: 45m
- Serves: 4
- Yield: 1 Quart of soup
- Category: Entree
- 1 c Cashews, raw(soaked for at least 3 hours)
- 1 c Vegetable broth
- 1 tbsp. Kelp powder
- 1 tbsp. Cornstarch
- 1 tbsp. Olive oil
- 1 Shallot, minced
- 1/2 c Carrots, diced
- 1/2 c Celery, diced
- 3 Garlic cloves
- 3 tbsp. Tomato paste
- 4 c Vegetable broth
- 1 c White wine
- 2 c Dried Lobster mushrooms (soaked)
- 1 tsp. Smoked paprika
- 1 tsp. Thyme
- 1/4 tsp. Cayenne
- 1 Bay leaf
- Salt and Pepper to taste
- After soaking cashews for 3 hours or up to overnight, add them to a blender with 1 C. of veggie broth, kelp powder and cornstarch. Blend until smooth this will take a few minutes. Set aside. Start soaking the lobster mushrooms, soak for a few minutes until they are soft.
- In a large soup pot, add olive oil and heat on medium. Add the shallot, garlic, celery and carrot to the pot and cook for about 3 or 4 minutes until they begin to soften.
- Add the tomato paste and stir into the veggies. Add the broth, wine, cashew cream mixture, softened mushrooms and all the seasonings. Bring to a soft boil, then reduce to low heat and cook for about 10 minutes to develop flavor and finish cooking everything.
- At this point you can puree some of the soup either with an immersion blender, or putting about half the soup in the blender, pureeing, then returning to the pot. You don’t want to puree it all unless you don’t want any texture and want it completely creamy, so I suggest just pureeing half.
- Add salt and pepper to taste and adjust flavoring as you need it. Serve immediately!
Make this, I promise you will thank me later! I have been dreaming about wonton soup recently, like literally, picturing myself slurping up that fragrant broth and biting into the tender dumplings filled with deliciousness! Once upon a time, I lived in Brooklyn, and you can get amazing Chinese food all over the place. There is one place in particular that I miss, and that is an all vegan Chinese restaurant in my brother’s neighborhood in Brooklyn. They deliver to his apartment, and there is literally nothing better on a cold day than getting Chinese delivery and chowing down without having to go anywhere. Well, it just so happens that they have a mighty fine vegan wonton soup. I love it, I dream of it, and now, I think I have made something just as good!
Amazing fragrant broth with ginger, garlic and shallots, a bit of tang with some rice wine vinegar, and you have something I could just drink by itself. However, adding the meaty, garlicy, gingery tofu in an adorable little package makes it the greatest thing ever. I was able to find vegan wonton wrappers at my local Asian market, however I have been told this is not easy. So, I did a little research and tried out a couple of other things you can use. I found some fresh pasta sheets that were vegan, and I also found some fresh spring roll wrapper that you can use that were also vegan. So, you have a few options if you don’t get as lucky as me. I suppose if you are feeling super ambitious, you can also make your own. Just remember to cut the sheets into square if you use larger sheets.
So, this is insanely easy. It requires a bit of prep with the chopping and filling and folding and all, but it was pretty quick. Here is an example of how to fold your wontons that is very simple, but you can really fold them however you like. I just like the way this looks, and I didn’t have any bust open.
Alright, so go to the grocery store right now, pick up all the ingredients to make this and go do it! You will be pretty happy with yourself, at least I was. It is super comforting, light but filling at the same time, and slurping good!
Have any questions or feedback for me? I would love to hear from you!
Vegan Wonton Soup
- Prep Time: 30m
- Cook Time: 30m
- Total Time: 1h
- Serves: 6
- Yield: 6 bowls of soup
- Category: Entree
- 1 tbsp. Sesame oil
- 3 Cloves of garlic
- 1 Inch of ginger(grated)
- 1/2 of a Shallot
- 8 c No chicken broth or veggie broth
- tbsp. Rice wine vinegar
- 2 tbsp. Coconut oil
- 1 Block of Extra firm tofu
- 1 tbsp. Liquid smoke
- 2 tbsp. Soy sauce
- 3 Cloves of garlic
- 1/2 of a Shallot
- 1 inch of ginger(grated)
- 3 Green onions
- Vegan wonton wrappers or vegan fresh pasta sheets or vegan spring roll wrapper(what ever you can find)
- Green onions
- Crumble tofu, and set on a paper towel and place another paper towel over, and press down. While the tofu is drying, add the sesame oil to a large soup pot and heat on medium. Chop garlic and shallot really small and grate the ginger.(you can do this for both the filling and broth at the same time if you want)
- Add garlic, ginger and shallot to the soup pot, and stir. Bring down the heat and cook for a few minutes to start softening and flavoring the oil.
- Add the 8 cups of broth and bring down to a simmer. Add the rice wine vinegar and let simmer while you prepare the wonton filling.
- In a wok or large pan, add the coconut oil and heat on medium. Chop up the garlic and shallot if you haven’t already and grate the ginger. Add to the pan. Stir for a few minutes to get them soft and then add the crumbled tofu(it should all be crumbled so it looks like ground meat)
- Cook tofu on medium-high for about 5 minutes stirring pretty consistently as it starts to brown, but you don’t want it to stick(if it starts to stick add more coconut oil.) Once it has browned and cooked a bit, add the liquid smoke and soy sauce.
- Cook a few more minutes, then turn the heat off and add the chopped green onion at the end. Stir in and let cool for a few minutes.
- Once the broth is seasoned to your liking and the filling is done, take out your wrappers(if you could only find large wrapper that were vegan, cut into squares)
- Place a tsp. of filling in the center of each wonton, wet the sides with water and press together in triangle form and then wet the ends of the triangle and fold together. (See pictures for reference) or you can really fold them however you want!
- When ready to eat, take the broth off the heat and add the wontons. Let sit for a few minutes, and then serve immediately, they cook fast! Top with green onion!