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Vegan Cheddar and Beer Soup

June 24th, 2011 § 11 comments

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!

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