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Posted by Jane Velez-Mitchell on Thursday, March 2, 2017
VEGAN Smoked “Chick’n,” Broccoli and Black Bean Soup (Serves 4)
1/2 cup earth balance Vegan Butter
1/2 cup diced carrots
1/2 cup diced onions
1/2 cup diced cauliflower stalks
1 cup broccoli stems, peeled and diced
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon dried sweet basil
1/4 cup dry white wine
4 cups Vegan no chicken stock, hot (Better than Boulion)
1 tablespoon Vegan Worcestershire sauce
1/2 teaspoon tabasco
1 cup diced Vegan chicken (Beyond Meat chicken strips)
2 teaspoons Wright’s liquid smoke (hickory)
1 cup cooked black beans
1 cup broccoli florets
2 cups cashew cream
Salt and ground black pepper, to taste
2 tablespoons cornstarch mixed with a small amount of warm water [optional]
In a non-stick pan follow directions on package for cooking no chicken strips, when finished pull out of pan to cutting board and cut into smaller cubes, put back in pan and add 1 tabelspoon of olive oil over low heat add Wright’s liquid smoke, stir for 2 minutes.
In a blender add 2 cups organic raw cashews, fill with water to exactly level with the top of the cashews; blend on high 7 minutes. Put in the refrigerator for 2 hours. (Best if kept in refrigerator over night)
In 1/4 cup butter, saute carrots, onion, cauliflower stalks, and broccoli stems for 5 minutes.
Add thyme, oregano and basil; saute 5 minutes more.
Add wine and deglaze pan.
Add hot no chicken stock (vegan bouillon) and reduce volume by one-third.
Add Worcestershire sauce, tabasco, smoked chicken, black beans and broccoli florets: simmer 5 minutes.
Add cashew cream, simmer 5 minutes more and season to taste [ thicken with cornstarch if desired].
Drop in remaining butter, piece by piece, stirring until melted and serve immediately.