LUNCH

Vegan Condensed Mushroom Soup (Perfect for casseroles) • It Doesn’t Taste Like Chicken

Casserole fans get ready because today I’m bringing you my Vegan Condensed Mushroom Soup recipe! How fun is that? When I made my cream of mushroom soup recipe I received several questions asking if it could be used to make green bean casserole or other casserole type dishes. That recipe is too thin, so I decided to make a recipe designed specifically for casseroles. That said, you can totally use this recipe to make a delicious creamy soup too!

Vegan Condensed Mushroom Soup is perfect for casseroles such as green bean casserole or you can use it to make a quick cream of mushroom soup. 1 recipe is equivalent to 1 can of soup. Gluten-free and oil-free options and freezer-friendly! #itdoesnttastelikechicken #veganrecipes #veganthanksgiving

To thicken the soup I used regular old all-purpose flour but if you are gluten-free, check my recipe notes for an alternative. I also used vegetable broth powder as a hack to add that brothy soup taste without watering down the mixture. I like to keep it simple, but if you like you could also add other spices such as dried thyme, chili flakes, or even a tiny pinch of nutmeg.

Use the soup right away (it’s quick to make), or you can store it in the fridge for a few days, or even freeze it so you have it ready to go. This recipe makes just one batch (equivalent to one can of soup) but feel free to double or triple the recipe so you have multiple ‘cans’ on hand.

To Make Vegan Mushroom Condensed Soup:

Sauté the onions, garlic, and musrhooms.

In a medium bowl whisk together the plant-based milk, flour, vegetable broth powder, salt, and pepper. Whisk well to make sure there are no lumps. Set aside.
Melt the vegan butter in a sauce pan over medium-high heat. Add the onion and garlic and sauté until the onions turn translucent and begin to brown, about 5 minutes. Add the mushrooms and continue to cook until the mushrooms have browned, reduced in size and begin to release juices, another 5 minutes.

Add the plant-based milk and flour mixture.

Pour the plant-milk mixture in with the mushrooms and continue to cook, stirring often, until the condensed soup has thickened, about 3 more minutes. The soup will thicken even more once cooled.

Cook until thick.

Store in a sealable jar in the fridge for 3 – 5 days or it can be frozen for later. This recipe is equivalent to one can of soup. You can use it in casseroles or where other recipes call for condensed soup, or you can use it to prepare soup (see below).
To serve as soup:
Combine the condensed soup with 1 cup of water in a medium sauce pan. Bring to a gentle simmer and heat through.

Vegan Condensed Mushroom Soup is perfect for casseroles such as green bean casserole or you can use it to make a quick cream of mushroom soup. 1 recipe is equivalent to 1 can of soup. Gluten-free and oil-free options and freezer-friendly! #itdoesnttastelikechicken #veganrecipes #veganthanksgiving

You can use vegan mushroom condensed soup as a 1 to 1 substitute for 1 can of mushroom condensed substitute in any recipe, or you can use it to prepare soup (see below).

Bon appetegan!

Sam Turnbull.

Print Recipe

Vegan Condensed Mushroom Soup (perfect for casseroles)

Works great for casseroles such as green bean casserole or you can use it to make a quick cream of mushroom soup. 1 recipe is equivalent to 1 can of soup. Gluten-free and oil-free options and freezer-friendly! Adapted from Culinary Hill.

Prep Time10 mins

Cook Time13 mins

Total Time23 mins

Course: Soup

Cuisine: American, Canadian

Servings: 2 if making soup (1 recipe is equal to 1 can)

Calories: 213kcal

Ingredients

  • 1 ¼ cups plant-based milk (such as soy or oat)
  • ¼ cup all-purpose flour gluten-free if preferred
  • 1 teaspoon vegetable broth powder
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 tablespoon vegan butter
  • ½ yellow onion chopped
  • 2 cloves garlic minced or pressed
  • 8 ounces button or cremini mushrooms, chopped

Instructions

To make condensed soup:

  • In a medium bowl whisk together the plant-based milk, flour, vegetable broth powder, salt, and pepper. Whisk well to make sure there are no lumps. Set aside.

  • Melt the vegan butter in a sauce pan over medium-high heat. Add the onion and garlic and sauté until the onions turn translucent and begin to brown, about 5 minutes. Add the mushrooms and continue to cook until the mushrooms have browned, reduced in size and begin to release juices, another 5 minutes.

  • Pour the plant-milk mixture in with the mushrooms and continue to cook, stirring often, until the condensed soup has thickened, about 3 more minutes. The soup will thicken even more once cooled. Store in a sealable jar in the fridge for 3 – 5 days or it can be frozen for later. This recipe is equivalent to one can of soup. You can use it in casseroles or where other recipes call for condensed soup, or you can use it to prepare soup (see below).

Notes

Gluten-free: the flour in this recipe acts as a thickening agent, so you can substitute with any gluten-free alternative that will thicken. My research tells me that substituting the flour with 2 tablespoons of cornstarch would be the best option.
Oil-free: use water or vegetable broth instead of the vegan butter to sauté the vegetables.

Nutrition

Serving: 1serving (½ of the recipe) | Calories: 213kcal | Carbohydrates: 25g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Sodium: 1127mg | Potassium: 609mg | Fiber: 3g | Sugar: 7g | Vitamin A: 847IU | Vitamin C: 16mg | Calcium: 218mg | Iron: 2mg

 


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