The presentation of this easy, offbeat vegan taco soup is fun and dramatic. It’s basically an easy chili base made with quinoa or bulgur supplying a meaty texture presented in a bowl lined with tortilla chips. Finally, it’s topped off with a few favorite taco garnishes — shredded lettuce, diced tomatoes, and vegan cheese shreds.
The result is a delicious and filling hot soup — practically a stew — contrasted with the cool toppings. This one is a real crowd-pleaser, so if you’re feeding a larger crowd, double the recipe. Serve with extra chips and guacamole, and save room for a fruity dessert. Recipe adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. Photos by Theresa Raffetto.