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 Breakfast Burrito

Compassion Begins on Your Plate! 💚🌱

It is no secret that I love Tofu Scramble and enjoy serving it up in a variety of ways. Get ready for some of the most delicious tofu eggs wrapped in burrito perfection that you will ever taste.

You will need: 1 package organic, sprouted extra firm tofu

1 package of your favorite tortillas

1 tbsp garlic granules*

2 tbsp turmeric

2 tbsp nutritional yeast

1 tbsp basil

1 organic avocado

2 organic russet potatoes

1/2 organic white onion

1/4 cup all purpose gluten free flour (I prefer Bob’s Red Mill brand)

1 package of washed organic spinach

1 package Field Roast Breakfast Sausage

Wildbrine Kimchi Probiotic

Sriracha or your favorite Salsa*

Celtic Sea Salt*

Ground black pepper*

*Proportions to taste.

Hash browns: Grate potatoes into hash brown consistency.

Push water out of potatoes in a strainer over your sink. I then usually mix about 1/4 cup of gluten free all purpose flour with the potatoes before frying, but can be skipped.

Fry in pan with a little olive oil until crispy, and add salt and pepper to taste.

Sausage: Fry sausages in pan over medium heat with a little olive oil until preferred browning. I personally prefer a strip of black on mine and cook it a little longer. Slice into small, chewable bites.

Tofu “Eggs”: Slice tofu package.

Pour “tofu guts” into a medium saucepan. Crumble extra firm tofu and place in the pan, turning on medium heat.

Add turmeric, garlic granules, basil, nutritional yeast, salt and pepper to pan.

Stir as needed.

Once “tofu guts” water has started to cook away, add a dollop of salsa to the scramble mix.

Slice onion. Add to separate sauce pan with a little water. Cook over medium heat until onions start to caramelize. Then add to Tofu Eggs pan.

Cut avocado in half. Spoon out green avocado onto a cutting board. Cut into slices.

Putting it all together: Warm Tortilla in pan on low-medium heat so it’s easier to work with.

Lay out warmed Tortilla.

Slather on some salsa or Sriracha (I personally do a light layer with my spicy Sriracha).

Make sure you leave an edge around the following ingredients for the perfect burrito roll: Add fresh spinach.

Add a spoonful of hash browns and Tofu Eggs.

Top with avocado slices and pieces of sausage.

Pinch ends of tortilla, pick up bottom, place over and tuck under ingredients, finishing rolling the burrito with remaining slack of tortilla.

Place in warm pan to seal bottom.

And, voila! You have mastered the Vegan Breakfast Burrito. Roll a few in foil and save in your freezer for a quick breakfast to heat up on the run.