Because anything you can do, I can do vegan.
In typical Deanna fashion, I present to you my St. Patrick's Day post for the year, 5 days after the holiday. Better late than never, eh? [I'm pretty sure I've posted holiday recipes after the actual holiday every single time. At least I'm consistent.]
I actually had the idea to make a Reuben-style potato soup, but totally forgot to use the potatoes!
Ah well, I have some sauerkraut and onions leftover, so maybe I'll put
those things together to create something awesome in the next couple of
days. I have had this recipe idea rolling around for a while, and I'm super
glad I finally got around to making it! I'll admit, it's a little
saltier than I would normally prefer, but I think that's part of what
makes the flavor so authentic. All of the Reuben soup recipes I came
across online used excessive amounts of Swiss cheese and heavy cream.
I, the culinary genius that I am, used silken tofu to get the creaminess
of the soup. I added miso to replicate the fermented taste of the
cheese, but it also added to the saltiness, so feel free to omit it if
you desire. I would have loved to have topped the soup with rye
croutons but I was entirely too lazy to make any, so I just dipped some
rye bread in my soup. And it was delicious.
8 oz tempeh, chopped
1 cup vegetable broth
1/2 tsp liquid smoke
1 1/2 Tbsp low-sodium soy sauce
16 oz silken tofu
2 cups vegetable broth
1/2 cup nutritional yeast
1/2 tsp thyme
Salt and pepper (I used LOTS of pepper)
2 Tbsp cornstarch
1 Tbsp olive oil
1 1/2 cup diced onion
1 1/2 cup diced green pepper
1 cup sauerkraut
1/2 Tbsp miso
tempeh in a shallow dish and pour in the veg broth, liquid smoke, and
soy sauce, and stir to mix well. Let sit for at least 15 min (or
longer, if you have the time). Meanwhile, in a high speed blender or
food processor, combine the tofu, veg broth, nutritional yeast and
thyme. Blend until smooth. Add salt and pepper, to taste (keep in mind
that you're probably not going to need to add a lot of salt. In fact, I
may not have added any at this point.) Add the cornstarch and blend
again until smooth.
In a large pot, heat oil over medium heat and add onion. Cook for 3 min, then add the pepper. Cook for another 5 min, stirring frequently.
Using a slotted spoon, remove tempeh from marinade and add to the pot.
Stir everything together and start adding the marinade, about a
tablespoon at a time until it's all been added. Stir in the
sauerkraut. Pour in the liquid from the blender and increase heat
slightly to allow soup to bubble and thicken. Return heat back to
medium and continue to cook for another 5 min. Add miso, stirring to
fully incorporate. Serve hot.