Vegan Taco Soup

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Despite all the vegan recipes I post here, I am not actually vegan. Someday I’ll devote a whole blog post to this topic, but for now here is a quick rundown of why. I grew up vegetarian and to this day continue to eat this way. On top of that, as a kid, I developed an allergy to dairy, so that made it easier to just tell people that I ate a primarily vegan diet. As humans, we like to categorize and label things and so I think it was easier for people to understand how I ate when I gave them a label. So for a long time, I said I pretty much ate a vegan diet, which is true… except I still consume honey and the occasional egg. But having said that, for environmental and ethical reasons I do my best to eat raw + local honey and free-range, organic eggs (my favorite are ones from the farmer’s market, but I can’t always get them) But this is all besides the point… my point here, which I will go into further depth in another post, is that I eat a primarily plant-based diet. BUT, the important thing here, is to eat whatever feels good to you. Eating healthy is important to me, so is not eating meat, and lastly, I just don’t eat dairy because I just don’t want to die. But society doesn’t have a label for me, so I just say I’m mostly vegan or plant-based, hence why a lot of my recipes are vegan, but the occasional ones have eggs! Anyone, this vegan taco soup is a souper rad meal, you should totally give it a try.

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So, I really loved sour cream before going plant-based, but now I go for two options, the store-bought vegan sour cream, which although good, has a lot of ingredients and comes packaged in plastic. Or, the other option is making your own vegan cashew sour cream!

The recipe is super simple. Take 1 cup of cashews and soak them in boiling water for 30mins, drain the water off and throw them into a blender with the juice of one lemon, 1/2 tsp salt, and enough water to blend. Blend everything until thick, smooth, and creamy in a high-speed blender and feel free to add more lemon or more salt to taste.

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Super simple, super easy, and the leftovers make a great lunch.

Serves 4-5

Ingredients

  • olive oil
  • 1/2 onion diced
  • 2 garlic cloves minced
  • 1 can black beans
  • 1 can pinto beans
  • 1 can canned tomatoes
  • 1 cup frozen corn
  • 1/4 salsa
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp coriander
  • 1 tsp veggie stock concentrate
  • 1-2 cups water
  • salt + pepper to taste
  • toppings – cashew sour cream, blue corn tortilla chips, sliced green onions, fresh lime juice

In a large saucepan, sauté the diced onion in olive oil for a few minutes until they begin to soften, next add the minced garlic and cook for another minute. Add the rest of the ingredients and bring to a boil, simmer for 10-15mins. Serve hot with crushed tortillas, green onions, cashew sour cream, and fresh lime juice.

 

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