Full-Flavor Vegan French Onion Soup

 

french onion

Creamy, rich vegan french onion soup.

Compassion begins on your plate! French Onion soup was a childhood favorite of mine that I didn’t think I could ever master from scratch. This rich, decadent soup supposedly came from onions, and I didn’t know what other witchcraft lead to it’s tastiness. It wasn’t until I was quarantined at home staring at a sprouted onion and some stale bread to even think to look into how people have made it traditionally. While many people take short cuts to rich flavor like adding wine and beef stock, I found myself with limited ingredients, a vegan heart, and plenty of time to start browning some onions and adding some decadent flavor to this dish. A big plus: I made this in one glass dish with things I had on hand! This was the best French Onion soup I ever had and I wanted to share it with you as you find you may also have day-old bread and onions on hand. French Onion Soup is like food for the soul.

 

Prep Time: 15 minutes | Cook Time: 2 hrs 45 minutes | Total Time: 3 hrs

Ingredients

4 Yellow Onions, sliced
1/2 cup Vegan Butter (or 1 stick)
1/2 cup Veggie Bouillon Stock
1/3 cup Flour
2 1/2 cups Water
Salt and Pepper to taste

Optional:
Day old bread of your choosing (sourdough used here)
Your choice of vegan cheese
Garlic

Directions

Preheat oven to 350 degrees.

Place sliced onions in glass pan. Separate butter into globs on every corner of onions in the pan. Cover with foil, and put in the oven. Let cook for 1 hr and 30 minutes. This is where the magic begins. Your entire home will smell like you are the best cook in the entire world. Chef Ramsey, who?

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Onions after being cooked for 1 hr 30 mins.

Uncover the onions. You should see the onions sitting in their own water once cooked and that the tops are starting to brown. Put veggie stock, and flour on top of the onions, and mix.goodstuff

Place back into the oven, uncovered for 45 more minutes or until the pan looks completely browned. This is the key to your flavor. The more browning you see around the onions, the more flavor will be in your soup.

Once you see a good accumulation of browning (see photo), now it is time to add water. Yes, you read that right. You seriously just add water.

Cook uncovered for 30 more minutes.

In the meantime (in about 15 minutes), get your bread ready. Put slices with a little olive oil on a cookie sheet. I topped mine with a little garlic and Violife Mozzarella. Put the bread in the oven until it is toasted and the cheese is melted.

 

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Once the soup has cooked for 30 minutes with water, and it looks like it has thickened, remove from the oven.

 

Spoon soup into bowls, top with cheesy garlic toast, and serve! Enjoy that rich, natural flavor.

Compassion begins in your bowl! 😉

Vegan Spanikopita

Compassion begins on your plate!! 💚🌱✨ Did you know most phyllo dough is vegan? I created a spinach feta mixture with 365 organic chopped spinach, garlic, onion, and Violife Foods Feta cheese and wrapped it up into little crispy triangles. 🤤🍃🌍💚 (Before I found Violife, I also used chèvre from Heidi Ho for that tangy, cheesy flavor you’d expect from a feta.) I am such a sucker for anything spinach and feta that I just had to veganize spanakopita that I missed so much! Give it a try😋!

You will need: (makes 12)

1 – 5 oz bag fresh organic spinach, chopped

1/4 cup olive oil

2 – blocks of Violife Feta Cheese, crumbled

1- clove garlic, chopped

1/2 – white onion, chopped

6 – sheets of Fillo Dough (I prefer to buy the Fillo Factory Organic Dough 16 oz box)

1- Melted stick of vegan butter (I prefer Earth Balance)

Directions:

(Pro tip: Dough must sit at room temp and thaw for two hours for easily malleable dough for folding.)

Preheat oven to 350 degrees.

Heat a tablespoon of oil in a skillet and add chopped garlic and onion. Sauté until onions slightly brown then add chopped spinach, stirring until wilts. Strain mixture, draining any extra liquid and let cool.

Crumble blocks of feta in separate bowl. Once the spinach mixture is cooled, mix with crumbled feta.

Warm stick of butter in pan.

Roll out phyllo dough sheet on cookie sheet or cutting board. Cut down the middle. Brush melted butter on top. Place heaping spoonful of spinach feta mixture at bottom of one side of the halved sheet. Fold over the phyllo dough, flag-style rotating each fold to become a triangle. Brush top of filled triangle with butter again.

Repeat until spinach feta mixture is empty.

Place triangles evenly on cookie sheets and bake for 25-30 minutes or until the dough is flaky, and browning at edges.

Let triangles cool for 5 minutes, and enjoy!!

Beer-Battered Chick’n Fried Tofu

Compassion begins on your plate! 💚🌱 I am sharing this delicious, indulgent chicken fried tofu recipe just in time for Super Bowl Sunday! This tofu has the texture of chicken and is full of flavor. Enjoy the flavors of a juicy chicken, beer battered and seasoned to perfection, while refraining from harming any living being. ✌🏼

Ingredients

Beer Batter:

2 cups flour

12 oz of lager beer (I used Stella Artois)

1 vegan egg (2 tbsp Follow Your Heart egg powder and 1/2 cup iced cold water, whisked)

2/3 tsp salt

1/2 tsp basil

1/3 tsp oregano

1 tsp celery salt

1 tsp black pepper

1 tsp mustard seed

4 tsp paprika

3 tsp garlic salt

3 tsp white pepper

Seasoned Flour:

1 cup flour

1 cup traditional bread crumbs

1/2 cup nutritional yeast

1 tsp garlic salt

1 tsp white pepper

The “Chicken”:

Organic canola oil (enough for 4 inches of oil in large pan)

24oz traditional or medium tofu

1 cup vegan chicken broth

1 cup flour

Preparation

You will need to freeze your tofu twice to attain a chicken-like texture.

Place tofu package in freezer for 6 hrs (or overnight) and thaw for 4 hrs. Repeat.

Once your tofu is thawed, you will need to drain it of moisture using either a tofu press or two cutting boards. I personally do not own a press, so I press my tofu on a cutting board with paper towels and a big glass pan.

Once the tofu is drained, it should be easily broken apart to reveal chicken-like tofu pieces. Did your tofu fall into bits? No worries! We will prepare this like popcorn chicken.

Place drained tofu pieces into bowl.

Pour chicken-style vegan broth as a tofu marinade. Let soak for 5 mins.

Drain tofu of excess broth.

Dip each piece in plain flour and set aside.

Mix seasoned flour ingredients and set aside.

Mix beer batter ingredients and set aside.

Fill 4 inches of oil into the bottom of a wok or large pan.

Heat frying oil to 350 degrees.

Now, this next part gets a little messy. Commit to the fact they will turn out perfect and charge on through any flour messes along the way.

You are going to take your pieces of marinaded tofu and dip them in the beer batter, coating it completely.

Roll the outside of the tofu in the seasoned flour mixture making sure the outside is coated with breadcrumbs.

Once you’ve done all the bigger pieces of tofu, make sure to dip all the smaller ones as well. They will turn out like popcorn chicken.

Drop tofu into the oil in small batches, turning each side until darkened like fried chicken.

Once cooked evenly, set aside on paper towel or a rack, draining any excess oil from the finished pieces.

Let cool for at least 5 mins before eating.

Serve like a finger food with your favorite dipping sauces, like Organicville Vegan Ranch, or serve it atop some vegan waffles for a southern feel.

Enjoy!