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–+ servings

Eat This For Vegan Protein

Delicious protein packed meal! This vegan dish is so good for you, and also tastes awesome.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Appetizer, Dinner, Lunch
Cuisine American
Servings 4 people

Ingredients
  

  • 2 carrots
  • 2 stalks of celery
  • .5 red onion
  • .5 red bell pepper
  • .5 cube of ginger
  • 2 cloves of garlic
  • olive oil
  • salt
  • black pepper
  • 2 ears of corn
  • 1 small potato
  • 1 block firm tofu
  • 2.5 cups vegetable broth
  • 1 tbsp apple cider vinegar
  • tempeh
  • .5 tsp smoked paprika
  • 1/4 tsp cumin
  • 1/4 tsp turmeric
  • 1/4 tsp oregano
  • pinch parsley

Instructions
 

  • Chop up carrots, celery, red onion, and red bell pepper. Mince ginger, and smash garlic.
  • In saucepan over medium heat add olive oil, the veggies, salt and pepper. Let cook until soft.
  • Cover corn and potato with olive oil, salt and pepper. Put them in air fryer for ten minutes at 400ºf.
  • When veggies are done transfer them into blender and add in tofu. Blend until smooth.
  • When corn and potato are all done, chop up potato and add to blender along with veggie broth. Blend until smooth.
  • In dutch oven add veggie broth, apple cider vinegar, and bring to boil.
  • Slice tempeh into thin strips add half to the simmering broth for about ten minutes. Toss other half in pan with olive oil, salt and pepper.
  • Add salt, black pepper, smoked paprika, cumin, turmeric, and oregano to broth.
  • After ten minutes add blended ingredients to dutch oven. Mix everything together.
  • Slice corn off the cobs and add to broth. Stir and let sit over low heat for a moment.
  • Top with olive oil, tempeh croutons, and parsley. Enjoy!
Keyword corn, easy soup, high-protein, plant protein, Protein, soup, Tempeh, vegan dinner, vegan recipes, vegan soup, Vegetarian
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