Mushroom Soup with Tempeh Garlic Toast

Name: Mushroom Soup with Tempeh Garlic Toast
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 250 g button mushrooms (chopped); 250 g Swiss brown mushrooms (chopped); 1 litre water; 100 g raw cashew nuts (soaked overnight); 2 tsp mixed dried herbs (rosemary, thyme, oregano); 1 tsp salt; 1 tbsp olive oil; 1 packet Angie's Organic Quinoa Tempeh (200g - sliced into 12); 0.25 cup softened plant-based butter; 2 cloves garlic (minced); 0.5 tbsp fresh parsley (chopped); 0.125 tsp salt; 0.125 cup vegan parmesan cheese; 0 Fresh parsley (for garnishing)

May 18, 2022 Marketing Angie's Tempeh

[[ recipeID=recipe-9l39reiu8, title=Mushroom Soup with Tempeh Garlic Toast ]]

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Mushroom Soup with Tempeh Garlic Toast

Is it possible to make a creamy mushroom soup without any cream? Turns out it is, with this recipe from @veganish_mom! 😋 This recipe is even more drool-worthy with some garlic butter quinoa tempeh toast – the salty, crispy tempeh plus warm, flavourful mushroom soup is an absolutely wonderful way to start off a good meal ❤️

Servings: 4

Keywords: Vegan, Vegetarian, Soup, Mushroom

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins

Ingredients

Instructions

Ingredients

For Mushroom Soup

250 g button mushrooms (chopped)
250 g Swiss brown mushrooms (chopped)
1 litre water
100 g raw cashew nuts (soaked overnight)
2 tsp mixed dried herbs (rosemary, thyme, oregano)
1 tsp salt
1 tbsp olive oil

For Tempeh Garlic Toast

1 packet Angie's Organic Quinoa Tempeh (200g - sliced into 12)
¼ cup softened plant-based butter
2 cloves garlic (minced)
½ tbsp fresh parsley (chopped)
⅛ tsp salt
⅛ cup vegan parmesan cheese
Fresh parsley (for garnishing)

Instructions

For Mushroom Soup

Place both chopped mushrooms into a mixing bowl. Mix them well.
Place 400g of the mixed mushrooms into a pot along with the water. Bring to boil and lower down fire to medium low and cook for 10 minutes.
Turn off heat. Add cashew nuts and mixed dried herbs. With an immersion blender, blend soup until desired texture.
Turn the heat to medium and add in the remaining chopped mushrooms and salt. Cook for 3 minutes. Transfer to serving bowl and drizzle with olive oil. Serve hot.

For Tempeh Garlic Toast

Preheat oven to 200°C and line a baking sheet with parchment paper. Place tempeh on a large baking sheet, cut sides up.
In a medium bowl, mix butter, garlic, parsley and salt together until well combined. Spread evenly over tempeh (cut side).
Bake for 10-15 minutes or until slightly golden brown on the edges. Add in the grated parmesan cheese at the last 2 minutes of baking.
Tip: For crispier garlic toast, bake for 3-5 more minutes, watching carefully until it is as golden as you like.

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