June 24. Dear Summer. I miss you. We should hang out again soon. Love Melissa.
Normally at this time of year I’d be tossing the raw foods and salads, but on June 24th, we just endured a torrential rain storm, followed by hail, and the temperature outside is nothing to be desired. Hm. Ok…I guess it’s back to winter food!
Ever since I saw a version on Diner’s Drive-Ins and Dives, I’ve wanted to do a vegan version of this Irish classic and I took the hail storm as my que. I’ve just used an ale that was in the fridge, but feel free to experiment with your favourite beer (I’m going to try Guinness next!).
Serves: 4
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Oil for sauteing
2 medium yellow onions, chopped
4 medium waxy potatoes cut into 1″ cubes
2 cups vegetable stock
1 tsp Dijon mustard
12 fluid oz of beer – your choice
1 tsp tamari
1/4 cup nutritional yeast
1 pkg Daiya Cheddar cheese shreds
1/2 tsp paprika
salt and pepper to taste
Heat the oil in a large pot or dutch oven (that’s the fancy term for “large pot”). Saute the onions and potatoes together over medium heat, turning constantly. You want to “caramelize” the onion and potato together as it creates the character for this soup. Continue to cook the potato and onion mixture until the potatoes are cooked. Put half the mixture into a high-speed blender and add the vegetable stock (to the blender). Blend until smooth.
Add the potato/onion puree mixture back to the pot and add the other half of cooked potato and onion.
Stir in the mustard, the beer, the tamari, nutritional yeas and Daiya cheese shreds. Reduce the heat to medium/low and gently heat the soup back up to temperature, until the cheese if fully melted and the alcohol in the beer has cooked off.
Season with paprika and salt and pepper to taste.
Garnish with salted crackers (I’ve used pita chips here). Enjoy!
i want. *d
Damn good.
Love it! Gotta try this version.. I was thinking Guiness would be good too, but was too lazy to go to the liquor store when I made mine.
It smelled like Perogies until I added the beer. That would be a good project… Vegan cheese and potato Perogies!
Oh my I have got to try this soup! It came to my attention courtesy of Daiya’s FaceBook page. I haven’t had a chance to search the rest of your recipes, but have to share this based on the above comment! Vegan perogies with Daiya: http://www.daiyafoods.com/recipes_new/recipepage.aspx?id=49
Thanks for the link Karen! This is definitely going to be one of my fall projects. Vegan home-made perogies….
Just FYI, Guinness is not vegetarian/vegan friendly.
Thanks so much for your comment as I should have mentioned this in the original blog. You are correct, regular Guinness sold in North America and the UK is NOT vegan, Guinness Extra Stout however IS vegan. I’ve checked with the Guinness supplier in North America, and they have assured me that this option IS safe. No Isinglass is used in the finining of this product. You can read more about it here. I had the very same response from Moosehead Breweries which are the Brewers of Guinness Extra Stout in Canada. http://www.barnivore.com/beer/26/Guinness.
FYI: Guinness isn’t vegan, it is treated with isinglass finings made from fishes’ air bladders. Just thought you may want to know. The recipe looks great, i’ll have to try it out!
Actually, Guinness Extra Stout IS vegan friendly according to the North American distributor.. No fish bladders are used, however you are correct. Regular Guinness draft is NOT vegan. Thanks so much for your comment! I had neglected to mention that in the post.
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