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Garlic Potato Soup With Kale and TVP

What you need: 

6 small new potatoes (or other potato), rinsed and diced (do not remove skin)
2 cups water
2 cloves crushed garlic
3 tablespoons vegan margarine (I use Earth Balance)
2 good sized shallots, chopped
3 tablespoons whole wheat flour
1/4 teaspoon crushed red pepper flakes or cayenne pepper to taste
3 cups "original" flavor non-dairy milk (I use almond or rice milk)
1 cup grated vegan cheddar "cheese" (I use Daiya shreds)
1 cup ham, bacon, or pepperoni flavored TVP
1/2 teaspoon sugar
8 ounces kale, rinsed, chopped, stems removed
fresh ground pepper to taste

What you do: 

1. In a large sauce pan place potatoes, water, and cloves to boil. Cook until potatoes are tender, then drain reserving liquid, and garlic.
2. Melt butter in a large dutch oven or pot. Add shallots and cook until translucent, stirring regularly.
3. Add garlic, flour, and pepper flakes cooking until fragrant.
4. Stir in potatoes, a cup of reserved liquid, non-dairy milk, vegan cheese, TVP, and sugar; bring to a boil. Reduce heat and simmer partly covered for fifteen minutes.
5. Add kale, season with fresh pepper, and then simmer completely covered for another fifteen minutes. Serve hot.
Source of recipe: I modified this recipe from my mother's traditional potato soup recipe.

Preparation Time: 
15 to 20 minutes, Cooking time: 30 minutes
Cooking Time: 
30 minutes
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I find pepperoni tvp at my health food store.  If you can't find it where you live, you could make Veggeroni.  I haven't made it.  We have a pepperoni seitan recipe here, but it's in the forum threads and I can't find it.  In this instance, rehydrating mini nuggets of plain tvp in soy sauce, liquid smoke, and paprika might do it.  The "ham", "beef", "bacon", and "pepperoni" tvp I get doesn't really expand like regular tvp.  It's more of a salty flavor that adds texture.

Thanks for those tips... would you happen to know the amounts of soy sauce, liquid smoke and paprika I can use to hydrate the tvp granules?  And if I used smoked paprika would the liquid smoke still be necessary?

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I find pepperoni tvp at my health food store.  If you can't find it where you live, you could make Veggeroni.  I haven't made it.  We have a pepperoni seitan recipe here, but it's in the forum threads and I can't find it.  In this instance, rehydrating mini nuggets of plain tvp in soy sauce, liquid smoke, and paprika might do it.  The "ham", "beef", "bacon", and "pepperoni" tvp I get doesn't really expand like regular tvp.  It's more of a salty flavor that adds texture.

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Where would you find peperoni flavored tvp?

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