Fall is here, and what better way to kick it off than a hearty and delicious Vegan Taco Soup! This 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 bean, 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

INGREDIENTS:

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

DIRECTIONS:
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.