Fall is here! .... and for those of us who aren't all that impressed with Pumpkin Spice Lattes it means SOUPS SOUPS AND MORE SOUPS!
I've been experimenting with young jackfruit in various forms with only moderate success but that tide as finally turned. This usage is definitely the best one I've found for this versatile meat substitute, so far. The texture of the jackfruit so closely replicates the shredded chicken in a traditional non-vegan Tortilla soup and taking the extra few minutes to char or roast your vegetables, while optional, SERIOUSLY amplifies this soup to next level yumminess.
The garnishes make this soup super fun. While the vegan cheese is definitely optional I REALLY recommend making the vegan creme, toasting the pumpkin seeds & adding the avocado, cilantro & tortillas. Thats said, comment with your favorite topping combos!
Ingredients:
1 14oz can (8 oz of jackfruit meat) young Jackfruit (yes, it matters that its "young". Ripe Jackfruit is super sweet like a mango!)
2 cans black beans
1 can crushed or diced Italian style tomatoes (if you have unflavored, just add 1 tsp oregano to the recipe)
1/4 cup olive oil
3/4 large white onion (diced)
3 cloves garlic
1 large poblano pepper
4 ears of corn
48 oz veggie stock
2.5 tbsp vegan chicken stock flavoring
2 tsp Chili Powder
1.5 tsp Cumin
2 bay leaves
salt & pepper to taste
Vegan Jalapeño Lime Creme:
6 oz silken tofu
2 tablespoons nutritional yeast
2 tablespoons nut milk
1/2 lime juiced
fresh cilantro (optional)
fresh jalapeño (optional)
pinch of salt
(Blend & let set in fridge for 10 mins)
Other Garnishes:
Avocado, Cilantro, Vegan Cheddar Cheese, Tortilla Strips, Toasted Pumpkin Seeds, Jalapeño
Instructions:
Char or Roast your veggies! Husk the corn, coat in olive oil and place under a hot broiler. Turn occasionally until all sides are charred. Place the whole poblano pepper on the stovetop flame. Turn often until all sides are charred. If you don't have access or a broiler or a gas stove, you can place the corn & whole poblano on a baking sheet & roast in the oven at 400 degrees until they start to toast. That said, getting a blackened char with flame adds SO much yumminess to this soup!
In a large Soup pot, add the remaining olive oil, onion, garlic & a pinch of salt. Saute 5 minutes. Drain & shred the canned jackfruit until it looks similar to shredded chicken. Add to the pot along with the diced charred poblano pepper. Add the vegan chicken stock flavoring , chili powder, cumin & salt & pepper. Let cook 5-7 mins. While that's cooking, remove your corn & cut kernels off of the cobs. Add veggie stock, corn, black beans, stewed tomatoes & bay leaves to the pot and reduce heat to a simmer. ( Remove bay leaves before serving)
* Other notes, if making this soup vegan is not a priority & you can't find the vegan chicken broth base, you can swap in chicken broth & add a small amount of boullion to the shredded jackfruit, in its place. Hold off on adding any additional salt until the end since chicken base is usually saltier than veggie base. *
While the soup simmers, prepare your Garnishes!
* Make the Vegan Jalapeño Cilantro Creme
* Toast pumpkin seeds under broiler or in oven
* chop fresh cilantro
* dice avocado
* shred vegan cheddar cheese
* dice jalapeños
* toast tortillas or use tortilla chips
To serve...
Ladle soup into bowl. Top with avocado, pumpkin seeds, jalapeño & cilantro. Drizzle vegan creme over the top & add tortilla chips right before serving!
Makes 6 Servings.
Cals: 255
Fat: 1g
Carbs: 52g
Protein: 12g
* Soup only. Does not include garnishes*
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