Vegetarian Sopa de Lentejas

Tags

Camino de Santiago, Food, Lentils, Meat Free, Soup, Spainish Food, Vegetarian

I’ve been craving some food, which brings back memories of the Camino de Santiago for a while and this meat-free version of the wonderful Sopa de Lentejas, fills that need. The rock salt and mushroom broth give enough ‘meaty’ flavor that I just didn’t miss the bacon.

2 Cups brown lentils
8 Cups Mushroom Broth
1/4 Cup Olive Oil
1 Large Onion, chopped
1 Large Carrot, chopped
4 Cloves Garlic, minced
1 Cup Tomatoes, chopped
1 Tsp Spanish Paprika
1 Medium Potato, peeled and diced
1 Tblsp Tomato Paste
3 Bay Leaves
1 Tsp Rock Salt

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Vegan, Parmesan ‘Cheese’

Tags

Cashew Cheese, Nuts, Vegan, Vegan Parmesan, Vegetarian

I’ve been throwing a couple of tablespoons of this, over all my salads and pastas recently.    The yeast gives enough flavor to fool my tastebuds and the serving provides 9g of complete protein.

3/4 Cup of Raw Cashews
3 Tbsp Nutritional Yeast
3/4 Tsp Salt
1/4 Tsp Garlic Powder

Pulse all ingredients in a food processor, until even and well mixed to desired consistency. The amount of ‘cheesiness’ can be adjusted by adding or removing nutritional yeast.

White Bean Vegan Chili

Tags

Beans, Chili, Food, Recipes, Tofu, Vegan, Vegetarian

1 Pack of Extra Firm Tofu, cubed
4 Tblsp Olive Oil
2 Tblsp Chili Powder
2 Tblsp Ground Cumin
½ Tsp Salt
½ Tsp Cayenne Pepper
2 Medium Onions, chopped
4 Cloves of Garlic, minced
3 15oz Cans of White Beans, drained
2 4oz Cans of Chopped Green Chiles
2 Tsp Oregano
2 Cups Low Sodium Vegetable Broth
2 Cups Low Sodium Mushroom Broth
7oz Shredded Cashew Cheese
Chopped Scallions and Cilantro for garnish