1-POT VEGAN TORTILLA SOUP , By .
Brothy, vegan tortilla soup made in 1 pot! Shredded jackfruit is infused with garlic, chipotle peppers, vegetable broth, and lime. A hearty side or entrée for Mexican night.
Prep Time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Servings: 4 Servings
• 1 1/2 cups rinsed, drained, and shredded jackfruit*, rinsed and sorted
• SOUP
• 3 Tbsp water, vegetable broth, or oil
• 1/2 small white or yellow onion, diced
• 2 cloves garlic, minced
• 1-2 small chipotle peppers in adobo sauce, loosely chopped (reduce or increase to preferred spice)
• 1/2 tsp sea salt, plus more to taste
• 2 tsp ground cumin
• 5 cups vegetable broth (or store bought)
• FOR SERVING
• 5 small corn tortillas (or use tortilla chips!)
• 2-3 Tbsp oil
• 1/2 tsp sea salt
• Lime wedges
• Cilantro (optional)
• Ripe avocado (optional)
• Thoroughly rinse and drain jackfruit. Then begin sorting. The pieces come in chunks or triangle shapes. Cut off the center "core" portion of the jackfruit that's tougher in texture and separate it from the rest of the fruit. Then chop into smaller pieces. For the remaining portion of the jackfruit that appears more stringy, use your hands (or two forks) to pull into small shredded pieces. You're aiming to separate the jackfruit into small, shredded/chopped pieces. Rinse the jackfruit once more in a colander, drain, and thoroughly dry. Set aside.
• Heat a large pot over medium heat. Once hot, add vegetable broth, diced onion, and minced garlic. Saute, stirring occasionally for 3-5 minutes or until onions are translucent.
• Add rinsed and shredded jackfruit and saute for 4-5 minutes to get some color and dry out jackfruit.
• . . .
• . . .
Read More this full recipes at 1-POT VEGAN TORTILLA SOUP
Brothy, vegan tortilla soup made in 1 pot! Shredded jackfruit is infused with garlic, chipotle peppers, vegetable broth, and lime. A hearty side or entrée for Mexican night.
Prep Time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Servings: 4 Servings
INGREDIENTS:
• 1 1/2 cups rinsed, drained, and shredded jackfruit*, rinsed and sorted
• SOUP
• 3 Tbsp water, vegetable broth, or oil
• 1/2 small white or yellow onion, diced
• 2 cloves garlic, minced
• 1-2 small chipotle peppers in adobo sauce, loosely chopped (reduce or increase to preferred spice)
• 1/2 tsp sea salt, plus more to taste
• 2 tsp ground cumin
• 5 cups vegetable broth (or store bought)
• FOR SERVING
• 5 small corn tortillas (or use tortilla chips!)
• 2-3 Tbsp oil
• 1/2 tsp sea salt
• Lime wedges
• Cilantro (optional)
• Ripe avocado (optional)
INSTRUCTIONS:
• Thoroughly rinse and drain jackfruit. Then begin sorting. The pieces come in chunks or triangle shapes. Cut off the center "core" portion of the jackfruit that's tougher in texture and separate it from the rest of the fruit. Then chop into smaller pieces. For the remaining portion of the jackfruit that appears more stringy, use your hands (or two forks) to pull into small shredded pieces. You're aiming to separate the jackfruit into small, shredded/chopped pieces. Rinse the jackfruit once more in a colander, drain, and thoroughly dry. Set aside.
• Heat a large pot over medium heat. Once hot, add vegetable broth, diced onion, and minced garlic. Saute, stirring occasionally for 3-5 minutes or until onions are translucent.
• Add rinsed and shredded jackfruit and saute for 4-5 minutes to get some color and dry out jackfruit.
• . . .
• . . .
Read More this full recipes at 1-POT VEGAN TORTILLA SOUP
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