1 tablespoon vegan margarine
2 teaspoons curry powder
3 leeks, chopped
3/4 cup diced potatoes
2 Granny Smith apples — peeled, cored and chopped
3 cups vegetable broth
salt and pepper to taste
1/4 cup plain vegan yogurt
Directions
In a medium saucepan over medium heat, melt margarine. Stir in curry powder and cook 1 minute. Stir in leeks, potato and apples and cook 5 minutes. Pour in broth and bring to a boil. Cover, reduce heat and simmer 20 minutes.
Puree in a blender or food processor, or using an immersion blender. Season with salt and pepper and serve with a swirl of yogurt.
Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With your fingers, shred the tiger lily stems.
Place the mushrooms, tiger lily buds, stock and bamboo shoots into a saucepan. Bring to a boil, and simmer for 10 minutes.
Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
Sprinkle each serving with scallions to serve.Ingre
Ingredients
5 dried wood ear mushrooms
4 dried shiitake mushrooms
8 dried tiger lily buds
4 cups vegetable stock
1/3 cup diced bamboo shoots
1 teaspoon soy sauce
1/2 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons red wine vinegar
2 tablespoons cornstarch
3 tablespoons water
1/2 (16 ounce) package firm tofu, cubed
1 teaspoon sesame oil
2 tablespoons thinly sliced green onion
Directions
Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With your fingers, shred the tiger lily stems.
Place the mushrooms, tiger lily buds, stock and bamboo shoots into a saucepan. Bring to a boil, and simmer for 10 minutes.
Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
Roasting the vegetables in this healthy vegan recipe brings out their sugars and gives a full flavor to your dishes. This vegan butternut squash soup recipe from The Healthy Vegan makes a thick, creamy soup without any need for dairy!
