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
- The flavor combination here is very tangerine-y — a bit more so than I expected. If you want to take it down a bit you can omit the zest or half the juice.
- Normally this soup would contain chicken broth. Instead of using that I used a vegetable broth made from the Better Than Bullion No Chicken Base. It’s the best chicken flavored vegan bullion I’ve found. If you can’t find it regular stock or bullion will suffice.
- You will need to prepare your peas ahead of time by soaking them in a bowl of water the night before. Make sure to plan accordingly. If you forget you can still cook them, but the cooking time will increase by up to an hour.
Vegan Butha-Buthe
Details
6 to 8 servings
15 minutes
30 minutes
(+overnight soak)
Print
Ingredients
8 cups Vegetable Broth
2 Yellow Onions
10 ounces Spinach
1 cup Yellow Split Peas, dried (soaked overnight in water, see note)
1 cup Minced Parsley
1 cup Minced Cilantro
1/2 cup Water
1/2 cup Rice Flour
3 tablespoons Vegan Butter
1 teaspoon Turmeric
Juice of Two Tangerines
Zest of One Tangerine
Salt as Needed
Vegan Yogurt (optional)
Directions
- Prepare produce. Dice onions, mince parsley, mince cilantro, zest and juice tangerines. Set aside.
- Drain and rinse split peas. Heat up a stock pot with vegetable stock, bring it to a low boil. And split peas and allow to boil on low for approximately 20 minutes.
- While stock is boiling add vegan butter to a saute pan over medium heat. Add onions and saute until they begin to turn translucent. Add turmeric and stir until well coated.
- Whisk half of rice flour with water until well mixed. Dust remaining half of flower over onions. Mix and saute. Add rice flour and water mixture to onions, stirring quickly. Saute for 2 to 5 minutes and remove from heat.
- Once split peas finish cooking stir onion saute into pot. Fold in tangerine juice, zest, cilantro, parsley, and spinach. Taste test and add salt to taste. Once seasoned remove from heat.
- Serve hot with a dollop of vegan yogurt (optional), garnished with extra parsley and cilantro. Enjoy!
As always, quick post recipe thoughts post development on the live stream.
