Vegan Cheddar Beer Soup

• Vegetarian

• Produce

  • 1 1/2 cups Carrots
  • 1 1/2 cups Celery
  • 5 Garlic clove
  • 2 Leeks, large
  • 1 (8 ounce package Tempeh
  • 1 tbsp Thyme, fresh

• Canned Goods

  • 2 cups Vegetable broth

• Condiments

  • 1 tbsp Cayenne pepper hot sauce
  • 1 tsp Liquid smoke
  • 1 tbsp Maple syrup
  • 1 tbsp Mustard, prepared
  • 2 tbsp Soy sauce
  • 2 tbsp Vegan worcestershire sauce

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/4 cup Nutritional yeast
  • 1/2 tsp Paprika, smoked
  • 1 Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 6 tbsp Olive oil

• Nuts & Seeds

  • 1 cup Cashews, raw

• Bread & Baked Goods

  • 1/2 Baguette or 2 medium-sized rolls

• Beer, Wine & Liquor

  • 1 (12 ounce bottle Ale

Found on connoisseurusveg.com

Description

Ingredients

• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon liquid smoke
• 1 (8 ounce) package tempeh, cut into 1/2 inch cubes
• 1 tablespoon olive oil
• 2 cups vegetable broth, divided
• 1 cup raw cashews, soaked in water 4 to 8 hours and drained
• 2 tablespoons olive oil
• 2 large leeks, white and pale green parts only, cleaned and chopped
• 1 1/2 cups diced carrots (about 3 carrots)
• 1 1/2 cups diced celery (about 3 stalks)
• 3 garlic cloves, minced
• 1 (12 ounce) bottle ale
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1/4 cup all purpose flour
• 1/4 cup nutritional yeast
• 2 tablespoons vegan Worcestershire sauce
• 1 tablespoon prepared mustard
• 1 tablespoon cayenne pepper hot sauce
• salt and pepper to taste
• 1/2 baguette or 2 medium-sized rolls, cut into 1 to 2 inch cubes
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon smoked paprika
• salt to taste

Directions

• Stir soy sauce, maple syrup, vinegar and liquid smoke together in a small bowl. Add tempeh cubes and allow to marinate for about 30 minutes. (You can optinally skip ahead to making the soup while this happens.)
• Coat the bottom of a medium skillet with oil and place over medium heat. Add tempeh cubes, along with any excess marinade. Cook until all liquid has cooked off, then for about 10 minutes, flipping once or twice, until browned on multiple sides.
• Coat the bottom of a large pot with oil and place over medium heat. Add leeks, carrots, celery and garlic. Sauté for about 10 minutes, until veggies are softened. Add beer and thyme to the pot and bring to a simmer. Allow to cook, stirring occasionally, until liquid is reduced by about half, about 5 minutes. Turn the heat down to very low.
• Transfer half of your cooked veggies to a blender, leaving the other half sitting in the pot on the stove. Add cashews and 1 cup of broth to the blender with veggies. Blend until smooth, stopping to scrape down sides of pitcher as needed. You can add a bit more broth if needed.
• Turn the stove back up to medium-low, and begin adding flour to the pot, about a tablespoon at a time, stirring constantly until a smooth paste is formed. Stir in cashew mixture and remaining broth, along with nutritional yeast, Worcestershire sauce, mustard and hot sauce. Thin the mixture with water until youre happy with the consistency (I used about 1 cup). Bring the mixture back to a simmer, and then remove from heat.
• Season with salt and pepper to taste.
• Preheat oven to 400° and line a baking sheet with parchment.
• Stir oil, garlic and smoked paprika together in a small bowl. Rub or brush bread cubes with oil mixture and arrange on baking sheet. Sprikle with salt. Bake until lightly browned, about 7 or 8 minutes.
• Divide soup among bowls and top with croutons and tempeh bacon. Serve.