Creamy Potato Soup With Mushroom Bacon Recipe
By Brand New Vegan
8 oz Mushrooms (sliced)
2 Tbs Soy Sauce (low sodium)
1 Tbs Maple Syrup
3/4 tsp Liquid Smoke
1/2 tsp Paprika
1/4 tsp Garlic Powder
1/8 tsp Ground Pepper
5 med Yukon Gold Potatoes (cubed)
3 ribs Celery (diced)
2 Carrots (chopped)
1/4 Onion (diced)
4 cloves Garlic (minced)
4 cups Vegetable Broth (low sodium)
1 cup Almond Milk (unsweetened)
2 tsp Parsley
1 tsp Paprika
1/2 tsp Pepper
Salt to taste
1/4 tsp Poultry Seasoning
1 Tbs Nutritional Yeast (optional)
2 Tbs Dill Pickle Juice (optional)
1/4 cup Flour (if needed)
1Rinse and pat dry the mushrooms and add to a large sealable ziplock bag.
2Whisk remaining ingredients and add to bag
3Thoroughly mix the marinade and mushrooms until evenly coated
4Let sit for 30 minutes while preheating oven to 400 degrees F
5Bake on parchment lined cookie sheet for 20-30 minutes
6Check mushrooms after 20 minutes and remove any that appear done
7Wash and cube potatoes and add to large stew pot
8Add Celery, Carrots, Onion, Garlic, and Veggie Broth and bring to boil
9Reduce heat to simmer and add seasonings
10Cook until veggies are soft
11Blend in batches until desired consistency
12If soup is too watery, whisk flour into milk and add to soup to thicken
13Otherwise, add milk and stir
14Garnish with Green Onions, Chives, or Mushroom Bacon
Top Vegan Recipe Resources 🥑
The Vegan Allrounder
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Brand New Vegan
Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.
Hot For Food
Lauren Toyota is hot for food… as long as it’s vegan! She’s cooking up vegan love and bringing the increasingly popular lifestyle to food fans across the globe. Her knack for creating vegan versions of popular comfort foods like mac and cheese, burgers, caesar salad, and even cheesecake is helping to catapult the vegan lifestyle into the mainstream and proving that plant based diets are far from boring. hot for food is part of Kin, the #1 lifestyle network on YouTube. Every Wednesday you can find Lauren sharing gourmet vegan comfort food recipes on the YouTube channel that now boasts over 465,000 subscribers and over 38 million channel views since launching in February of 2015. Her debut cookbook, Vegan Comfort Classics: 101 Recipes To Feed Your Face (Ten Speed Press/Penguin Random House) is available now wherever books are sold! Lauren’s cookbook is officially a best seller! The week of release it was the #1 selling cookbook in America according to Nielsen BookScan, ranked in the Top 100 overall books on Amazon.com, and ranked #4 on the Globe and Mail Best Sellers List in Canada (it also ranked twice more at #3 the weeks following). The debut cookbook was voted best cookbook in the 2018 Veggie Awards (VegNews Magazine), was a 2019 Gourmand Cookbook Awards National Winner, made the New York Times’s Summer Reading List, shortlisted for the 2019 Taste Canada Awards in Health and Special Diets, was an Amazon Best of the Month pick and it continues to be an Amazon bestseller. Lauren Toyota’s second cookbook hot for food all day (Ten Speed Press/Penguin Random House) is set for release on March 16, 2021. hot for food has been featured on many television shows to spread the vegan message across Canada and the US appearing on programs like Hallmark Channel’s Home & Family, Pickler & Ben, The Marilyn Denis Show, CTV’s The Social, CityLine, Breakfast Television, CTV Morning Live (Ottawa and Vancouver), Global National News Hour, Global TV’s Morning Show (Calgary and Toronto), and CHCH Hamilton’s Morning Live. Recently Lauren Toyota was named Canada’s Top Vegan Influencer gracing the cover of IMPACT Magazine, she also represented Toronto vegan’s on the cover of Now Magazine, and was the cover girl for Chatelaine‘s issue featuring women changing the way you eat! hot for food was also invited by Gene Baur (the President of Farm Sanctuary and a global animal activist) to contribute an original recipe to his new book Living The Farm Sanctuary Life. The book is available now and also features recipes from famous vegans like Emily Deschanel, Chloe Coscarelli, and Moby. You can order your copy here. The history of hot for food is short and sweet. It launched as a blog in February 2014 and earned over 10,000 visitors within the first week! hot for food was featured in Laika Magazine, Women’s Health Magazine, BuzzFeed, Huffington Post, Thrive, V-lish.com and contributed editorial for Clean Eating Magazine, FoodNetwork.ca, and Raw Food Magazine. At this time Lauren was with John Diemer and the two started to experiment with creating recipe videos, deciding to expand hot for food into a YouTube channel which gained over 100,000 subscribers within the first year. hot for food’s growth and success wouldn’t be what it is today had these two not joined forces and created something so special, but the duo are no longer in a relationship. Prior to launching hot for food and dreaming of running a vegan empire, Lauren Toyota was a MuchMusic VJ and nationally recognized TV host and producer for nearly 10 years. Visit her website for more info. You can also find her vlogging what she eats in a day, her travels, and sharing more personal aspects of her life on her other YouTube channel, Lauren In Real Life
Hi! I’m jackie. Welcome to jackfruitful kitchen! I’m thrilled to be able to have a platform to share my favorite recipe creations and inspirations with you. I developed a love for cooking and fresh vegetables at a very young age while spending time in the kitchen with my parents, and it has only grown since then. My passion lies in creating beautiful and balanced food that is both healthy AND delicious. I love plant-based meals, cold-pressed juice, gluten-free baking, a good vegan cheese, and really great wine. When I’m not in the kitchen or working, I love to be with my friends and family, husband Clinton, and our 14 year old English Creme Golden Retriever, Brinkley. We are an extremely active family and like to fill our time with hiking, camping, skiing, scuba diving, cycling, and sailing. Our love for travel has taken us across the world, most recently to Southern France for our wedding in May. Traveling nurtures our souls and opens our eyes to new food, new wine, and new cultures. The name jackfruitful kitchen + blog came from a brainstorm sesh with my BFF Megan Ratcliff and was inspired by 4 different parts. My first name (Jackie) + one of my favorite ingredients for vegan cooking (Jackfruit) + the ability to be full and satisfied by eating clean, whole, plant-based food + the goal to live a more fruitful life! I hope that you enjoy my posts and find my recipes quite fruitful. ;) Cheers!
A vegan chef and wellness expert, Leslie is the glowing face of a fresher plant-based movement that refuses to compromise style for sustainability. Walking the plant-based talk since age eight, this Southern California native has always been well ahead of the times with her meatless mindset. She works as a consulting chef for hotels, resorts, and restaurants around the world and is currently the vegan chef at the Four Seasons, Punta Mita, Mexico.
Loving It Vegan
Hi there, great to meet you! I’m Alison and I’m the voice and cook behind Loving It Vegan. My husband Jaye does the photos and the videos. We’re born and bred South Africans but have lived all over the world. We both do a bit of recipe creating, with Jaye more recently taking on a little more of that side of things – always the savory things, the baking and sweet side of things is all mine! His vegan bolognese sauce is such a hit that variations of it have gone in multiple recipes now like our vegan lasagna recipe, our vegan Sloppy Joe’s and our vegan moussaka! Loving It Vegan began in 2015 and has grown to be a popular vegan recipe blog with our recipes viewed by millions of people worldwide each month. Our love for vegetarian and vegan food goes back a long way. I first went vegetarian in 1999. When Jaye and I met in 2004, (and married in 2007) we went on a food and life adventure together. Before I met Jaye I was quite boring and limited when it came to food. Jaye had a very adventurous palate which very quickly rubbed off on me. So we got on the vegan/vegetarian train together in 2005 and then took a detour via the raw vegan and then fruitarian trains (??) and then jumped back on the vegan/vegetarian train and had all kinds of culinary adventures along the way. People were always saying to us that we should open a restaurant. But as people who had done a bit of work in hospitality in our 20’s, we were like no way! Way too much hard work! Nonetheless it seemed like the most important piece of information people seemed to want from us most of the time was: what was that recipe for cashew cheese dip that you made for that party? Or please tell me how to make that butternut squash soup with the coconut cream or how on earth did you make those vegan chocolate cookies? So…even though being recipe creators for a food blog isn’t something we always wanted to be when we grew up (it wasn’t a job that even existed when we were growing up) it was quite a natural fit for both of us.
Hello and welcome ! I am Sophie, a Montrealer passionate about cooking and photography. I mostly cook vegetarian, healthy and nutritious dishes, but that does not prevent me from cooking sweet and delicious cookies. One thing is certain, I always try to cook practical, interesting and delicious recipes!
Welcome to Peanut Palate, where I put up original recipes geared towards promoting plant based nutrition! My name is Neha and I create recipes because of my passion for healthy living and minimizing the ecological harm we do on the planet/living a more sustainable lifestyle, which means everything I create is vegan!
As a busy, working mom, I understand the daily challenge to plan and prepare delicious, homemade, healthy meals for my family. I also know how stressful it is to manage each of your kids’ diverse food preferences and dietary restrictions. Did I mention my oldest is vegetarian, my youngest is an omnivore, and my second child vacillates between the two depending on the day? I get the struggle! I share my experiences (and recipes!) here, on my social media feeds and YouTube channel to help you with your challenges. My goal is to get you in the kitchen and at the table with good food more often. I am committed to delivering meal planning and recipe solutions that take the chore out of cooking. I don’t think I will ever have it all figured out, but I hope the successes and failures I share can be of service to you and your families.