Vegan Recipe Collection Over 800 Vegan Recipes

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In a large pot, heat oil. Add the onions and garlic and sauté for 3-4 minutes.
Mix in the corn. Sauté for 3-4 minutes more.
In a blender, combine 1/3 of the corn/onion sauté with 1 tbsp soy powder and 1/3 of the water and
whiz. Set mixture aside. Repeat blending 2 more times with remaining 2/3 of the corn onion mixture,
adding tahini to the final blender. A thick creamy texture is desired. Pour mixture back into the soup pot.
Add remaining ingredients and cook (don’t boil) on medium-heat until the vegetables are soft.
‘Cream’ of Cauliflower Soup
2 cups cooked brown rice
5 cups vegetable stock
1 head of cauliflower, chopped
2 tsp tahini
2 celery stalks, chopped
1/4 cup Braggs or tamari
1/2 tsp garlic powder
1/4 tsp basil
1/8 tsp cayenne
Put 1/3 of the cooked rice and 1/3 of the stock in a blender, puree at high speed for 1 minute, until
creamy. Pour into large soup pot. Repeat until cooked rice and stock is blended.
Add 1/2 of the cauliflower to the blender with water, tahini and spices and blend at high speed for one
minute. Add mixture to the soup pot.
Place over medium heat; add remaining chopped cauliflower and celery.
Cook for approximately one hour, stirring often, until the cauliflower is tender.
Coconut Ginger Soup
1 onion chopped
3 garlic cloves, chopped
3-4 tbsp freshly grated ginger
1 tsp oil
6 carrots, sliced
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