Vegan Taco Soup

Fall is here, and what better way to kick it off than a hearty and delicious Vegan Taco Soup! This plant-based recipe is a must-try for both vegans and non-vegans alike (so don’t let the name deter you even if you regularly eat meat). It’s easy to make, filled with veggies, and bursting with flavor thanks to a medley of spices. File this one under “quick weeknight dinner”

Vegan Taco Soup

Per cup (250g): 210 Cals | 13P | 32C | 3F


  • 13.5 oz bag Gardein Beefless Ground
  • 12 oz bag cauliflower
  • 3 cans (14.5 oz) stewed tomatoes
  • 15 oz can black beans
  • 15 oz pinto beans
  • 2 15 oz cans chickpeas
  • 15oz can whole kernel corn
  • 2 tbsp taco seasoning
  • 2 tsp (10mL) lime juice
  • 2 tbsp (10g) nutritional yeast
  • 2 tbsp (30g) minced garlic
  • 1 tbsp coconut oil

Additional seasoning, to taste:

  • sliced jalapeno
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • ½ tsp cayenne pepper

1.     Drain the beans and corn
2.     Add all ingredients except chickpeas, minced garlic and coconut oil to a large pan
3.     Heat over low-medium heat, stirring often.
4.     Slightly melt coconut oil in microwave for 10 seconds before adding to chickpeas and minced garlic in a food processor or blender.
5.     Blend chickpeas until you have a thick paste
6.     Add paste to pot of other ingredients and bring to a simmer before reducing to low heat for 25-30 minutes.

Vegan Taco Soup

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