During everyone’s first year or so of veganism I reckon every few weeks they find themselves yelling “oh no!” following the realisation of another food they can’t eat. This has settled down a bit in our house, mainly due to my rampant dedication to veganising any recipe that dares to not already be vegan.
This time, it was cream of mushroom soup, and it was personal.
As it turns out, this is ridiculously easy and tastes even better with the addition of coconut milk. Eat that, non-vegan recipes!
6 cups button mushrooms, chopped
2 medium onions, diced
2 cloves garlic, crushed
2 tbsp plain flour
1 litre hot veg stock
1/4-1/2 cup coconut milk
Fry the onion and garlic in a little oil until soft and translucent
Add in the mushrooms, stir well and cook for 3 minutes
Add the flour and stir well to coat
Add the stock and bring to the boil
Bring down to a simmer for 10 minutes
Allow to cool, then blend
Season and reheat
Stir in coconut milk to taste and serve immediately
The slightly Asian-cuisine taste of the coconut milk brings life to a dish that can be somewhat tired, and if you’d like your meal to take on more of this, feel free to use coconut cream instead of milk; just add this in just before taking the soup off the stove and make sure it is properly melted into the soup.
This never lasts very long in our house, and for good reason. Mushrooms are full of B vitamins and potassium as well as protein. A winning food all round!