When I’m feeling particularly homesick, I crave Mexican food. Nothing can soothe my soul like enchilada sauce and avocado. When I moved to London, it was with a bag of Santa Cruz chili in my suitcase, and I break it out whenever I’m missing the desert.
This soup is full of all the best flavors of Mexican cuisine. It’s spicy, warming, and so easy to make. It also lends itself well to a variety of toppings, which makes dinnertime extra fun. Nothing gets me excited for soup like the option to customize each bowl!
This recipe makes a big batch, but the soup keeps well in the fridge and gets even better over time. Serve with lots of hot sauce and your favorite beer, and you’ll be dreaming of the desert, too!
Taco Soup, Serves 4
½ a large onion
2 cloves garlic
2 14 ounce cans chopped tomatoes
1 14 ounce can black beans, drained
1 ½ cups frozen corn
1 packet taco seasoning
1 tablespoon chili powder
2 cups vegetable broth
3 cups water
Dice the onion and garlic. Saute the onion for a few minutes until soft. Add the garlic and saute for about 30 seconds.
Add the tomatoes and cook for 5 minutes. Add the taco seasoning and chili powder.
Pour in the vegetable broth and water. Bring to a simmer for 5 minutes.
Add the black beans and corn and simmer for 5 more minutes.
- Serve with diced avocado, tortilla chips, cilantro, and whatever other toppings you desire!
This soup is such a snap, I guarantee it will become part of your weekly menu. If you make it, Instagram a photo and tag @aveganinthecity–I’d love to see your creations! Happy January 🙂
Here in London, it’s starting to get a little chilly. The sky is cloudy, the wind is brisk, and the leaves are just turning red at the edges. This weather is a far cry from the hundred-degree heat of my desert hometown, and it’s got me in the mood for autumnal food. Since I figure it’s probably still too early to break out the pumpkin muffins and gingerbread, I decided to make something that is fitting for any season, while still having those warm notes of fall.
Time to get excited, ’cause we’re making stroganoff.
Seriously, how good is stroganoff? It’s comforting, savory, and just a little spicy. And you get to eat noodles! Nothing warms up a brisk evening like a big plate of stroganoff. Red wine provides the depth of flavor normally found in beef, and varying the cuts of the mushrooms brings fun texture to the sauce.
Now, I know that this recipe has a soy substitute. I try very hard to make sure that my recipes don’t use substitutes, but in this case, I just couldn’t think of anything else that would provide the creaminess the sauce needed. There are so many wonderful soy-based creams out there; I promise you won’t be able to taste the difference. Plus, if you have always felt a little hesitant about trying vegan alternatives, soy cream is the best way to test the water. Be adventurous!
- 16 oz. portobello mushrooms, some sliced, some chopped
- 1 onion, chopped
- 1/4 cup red wine
- 3 cups vegetable broth (or 3 cups water and a veggie bouillon cube)
- 2 tablespoons flour
- 16 oz noodles
- 3/4 cup soy cream
- Saute the mushrooms and onions with the red wine until soft. Remove from heat and set aside.
- Put the noodles on to boil. If you fill the pot with hot water first, it helps to cut down on boiling time.
- Meanwhile, in a smaller pot, bring the broth to boil (or the water and cube). Whisk in the flour until thickened.
- Stir the thickened broth into the pan with the mushrooms and onions, then stir in the cream. Season generously with salt and pepper.
- Drain the noodles. Pile noodles and sauce on your plate, and top with paprika and parsley if you’re feeling feisty.
And you’re done! Talk about easy. This a deeply satisfying meal that comes together in a snap; perfect for weeknight cooking. Pair with the rest of that red wine, and you are set! Have a wonderful weekend, friends.