This is a great can’t-believe-it’s-vegan weeknight soup that tastes even better as leftovers.
gluten-free, vegetarian, vegan
Vegan Taco Soup
1 lb. ground beef analog (I used Gardein precooked crumbles)
14 oz. can diced tomatoes
14 oz. can Rotel with chilis
2 tsp. oregano
1 Tbsp. smoky Chipotle seasoning
1 Tbsp. cumin
1.5 Tbsp. granulated garlic
1.5 Tbsp. granulated onion
2 dried ancho chilis
2 dried New Mexico chilis
4 cloves garlic
Salt & pepper
To serve: avocado, tortilla chips, cilantro, shredded cheddar-like cheese analog, fresh jalapeños
Chop the onions & garlic. Add everything but the stock and toppings to a slow cooker.
Add enough broth to your desired thinness. You can make this more of a stew with less water, or stretch it with more.
Cook on “soup” setting for an hour or simmer on the stovetop for :30.
Top as you wish.