This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!
Recipe Notes
- I use Better than Bullion No Chicken Base for my broth this recipe. If you use regular vegetable stock but want to make it taste more chicken-y you can add 1 to 3 tablespoons of poultry seasoning when you add your broth.
Bey’s Soup
Details
6 servings
15 minutes
30 minutes
Print
Ingredients
20 ounces Gardein Chickenless Strips
6 cups Vegetable Broth (I made using Better Than Bullion No Chicken Base)
3 cups Okra (sliced)
1 Yellow Onion (~2 cups diced)
2 Carrots (~1 cup diced)
2 stalks Celery (~1 cup sliced)
1 cup Fresh Parsley (~1 cup loosely packed)
6 Garlic Cloves
3 Bay Leaves
4 tablespoons Vegan Butter (I used Earth Balance)
2 tablespoons All Purpose Flour
1 tablespoon Lemon Juice
1 teaspoon Sweet Paprika
1 teaspoon Black Pepper
1 teaspoon White Pepper
1 teaspoon Salt (plus more as needed)
Optional – 1 tablespoon Vegan Sour Cream (plus extra for garnish)
Optional – 3 tablespoons of Vegan Egg (I used Just Egg)
Directions
- Prepare produce. Dice onion and mice garlic. Dice carrots, mince parsley, slice celery, and slice okra into coins. Set aside.
- Heat up a stock pot on medium high heat. Add 2 tablespoons of vegan butter. Add onions and garlic. Saute until onions start to become translucent.
- Add carrots, celery, and vegan chicken to pot. Add black pepper, white pepper, paprika, salt, bay leaves, and vegetable broth. Bring to a low simmer.
- Heat up a small saucepan on low with remaining 2 tablespoons of butter. Once butter is melted add flour and quickly stir in. Once flour and butter are fully mixed pour butter and flour mixture into the pot, stirring quickly to prevent clumping in soup.
- Optional – Mix vegan sour cream and vegan egg in a small bowl. Pour into the pot, stirring quickly to prevent clumping in soup.
- Add okra to pot and allow to simmer for 10 minutes or until fully cooked.
- Turn off heat. Add parsley (keep some aside for garnish) and lemon juice. Taste test broth and add additional salt if needed. Cover and allow flavors to marry for 10 minutes.
- Serve hot with a dollop of vegan sour cream (optional) and garnish with parsley. Enjoy!
As always, quick review post developing the recipe on the livestream…
