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, which lend the dish a meaty texture. It’s presented in a bowl lined with tortilla chips and topped 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.
Serving Size: 1
Amount Per Serving:Calories: 405 Total Fat: 12g Trans Fat: 0g Cholesterol: 0mg Sodium: 228mg Carbohydrates: 64g Net Carbohydrates: 0g Fiber: 20g Sugar: 17g Sugar Alcohols: 0g Protein: 16g
Recipe adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. Photos by Theresa Raffetto.