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!
I’m writing this recipe shortly after hurricane Dorian struck the Bahamas. If you want to help support the Bahamanian people please consider donating to one of these charities on Charity Navigator.
Recipe Notes
- I didn’t do this when I was developing this recipe, but I highly recommend placing your allspice berries in a spice bag or wrapping in cheesecloth prior to adding to your stock. Otherwise you’ll wind up with a dish looking like mine and having to eat around the berries upon serving.
- I use two habaneros in this soup. To make it less spicy you can remove the seeds or use a more mild pepper.
- I didn’t chop up my vegan chicken as you can see in the photos, but I do recommend doing it to make it easier to eat with a spoon.
Vegan Souse
Details
6 to 8
15 minutes
30 minutes
Print
Ingredients
20 ounces Vegan Chicken (I used Gardein)
6 cups Vegetable Broth (I used Better Than Bullion No Chicken to make my stock)
2 Russet Potatoes
2 Celery Stalks
2 Limes
2 Habaneros
2 cups Baby Carrots
1 Yellow Onion
7 Garlic Cloves
3 Bay Leaves
2 tablespoons Allspice Berries
2 tablespoons Vegetable Oil
1 tablespoon Thyme
1 teaspoon White Pepper, Ground
1 teaspoon Salt
Directions
- Prepare your produce. Peel and dice potatoes, slice celery into thin half moons, and mince garlic and habaneros. Set aside.
- Thaw and chop vegan chicken into bite sized pieces. Set aside.
- Heat up a pot over medium high heat. Once up to temperature add oil and saute onions and garlic until translucent.
- Add potatoes, baby carrots, bay leaves, habanero, allspice berries (in bag if using), thyme, white pepper, salt, and vegetable stock. Bring to a low simmer and for about 8 to 12 minutes.
- Add celery and vegan chicken. Cook for another 5 minutes or until hot and potatoes and carrots are fork tender.
- Cover and remove from heat. Allow flavors to marry for 10 minutes.
- Remove bay leaves (and allspice berry bag if using) and serve hot. Enjoy with a side of Johnny cakes or grits (optional).
Quick thoughts post live stream recipe development from myself and the omnivore reviewer.
