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Vegan French Onion Soup

September 7, 2013 by epicureanvegan

Vegan French Onion Soup -- Epicurean VeganI’ll be honest, I never really ate French onion soup before my vegan days, so I’m not sure how it’s supposed to taste. My guys were the ones to decide if this one passed the test. The Ninth Grader liked it a lot, but found it a little salty (I used broth and miso). The Husband liked it, but didn’t care for the vegan cheese—he admitted that the  real cheese is what made it so great before. I myself, loved the vegan cheese and I found that it all worked so well. Of course, the salt-factor didn’t seem to be a problem for me, which I’m thinking is because I spent the day (from 8 a.m. to 1 p.m.) walking over 15 miles along one of Fort Collins’ trails and pretty much sweated out any salt, so I was needing it! You can certainly just use water for this recipe. This recipe serves 3.

INGREDIENTS:
3 Tbs olive oil
2 extra large onions, sliced (about 8 cups)
4 C water (or broth)
1/3 C miso
3 Tbs water or broth
1 Tbs thyme
Black pepper (and salt, if needed)
Vegan cheese
Croutons
1/2 a loaf of sourdough or French bread or baguette, sliced
Olive oil

DIRECTIONS:

Vegan French Onion Soup -- Epicurean VeganHeat the 3 tablespoons of oil in a large soup pot and add the onions. Cook them over medium heat for about 30-40 minutes, or until they soften and begin to brown.

Vegan French Onion Soup -- Epicurean VeganMeanwhile, make the croutons. Lay them out on a baking sheet, brush with oil and place under the broiler until browned. Flip them, brush with oil and broil again.

Vegan French Onion Soup -- Epicurean VeganIn a small bowl, combine the miso, thyme and tablespoons of water or broth.

Vegan French Onion Soup -- Epicurean VeganAdd the water/broth and miso mixture to the onions and bring to a boil.

Vegan French Onion Soup -- Epicurean VeganFill bowls with the soup, top with the croutons and cover with cheese. I used the Daiya shreds and also sliced up some of the Daiya Swiss slices:

Vegan French Onion Soup -- Epicurean VeganPlace the bowls onto a baking sheet and place under the broiler for just 1-2 minutes.

Vegan French Onion Soup -- Epicurean VeganEnjoy!

Vegan French Onion Soup -- Epicurean Vegan

Vegan French Onion Soup
 
Print
I'll be honest, I never really ate French onion soup before my vegan days, so I'm not sure how it's supposed to taste. My guys were the ones to decide if this one passed the test. The Ninth Grader liked it a lot, but found it a little salty (I used broth and miso). The Husband liked it, but didn't care for the vegan cheese---he admitted that the real cheese is what made it so great before. I myself, loved the vegan cheese and I found that it all worked so well. Of course, the salt-factor didn't seem to be a problem for me, which I'm thinking is because I spent the day (from 8 a.m. to 1 p.m.) walking over 15 miles along one of Fort Collins' trails and pretty much sweated out any salt, so I was needing it! You can certainly just use water for this recipe. This recipe serves 3.
Author: Epicurean Vegan
Serves: 3
Ingredients
  • 3 Tbs olive oil
  • 2 extra large onions, sliced (about 8 cups)
  • 4 C water (or broth)
  • ⅓ C miso
  • 3 Tbs water or broth
  • 1 Tbs thyme
  • Black pepper (and salt, if needed)
  • Vegan cheese
  • Croutons
  • ½ a loaf of sourdough or French bread or baguette, sliced
  • Olive oil
Directions
  1. Heat the 3 tablespoons of oil in a large soup pot and add the onions. Cook them over medium heat for about 30-40 minutes, or until they soften and begin to brown.
  2. Meanwhile, make the croutons. Lay them out on a baking sheet, brush with oil and place under the broiler until browned. Flip them, brush with oil and broil again.
  3. In a small bowl, combine the miso, thyme and tablespoons of water or broth.
  4. Add the water/broth and miso mixture to the onions and bring to a boil.
  5. Fill bowls with the soup, top with the croutons and cover with cheese. I used the Daiya shreds and also sliced up some of the Daiya Swiss slices
  6. Place the bowls onto a baking sheet and place under the broiler for just 1-2 minutes.
3.4.3177

Filed Under: Dinners, Soups Tagged With: croutons, daiya, easy, French, French onion, miso

Vegan Caesar Salad

November 20, 2012 by epicureanvegan

Vegan Caesar Salad -- Epicurean VeganI’m thrilled to have Caesar salad again! (I’m still waiting for the perfect vegan Parmesan cheese to hit the shelves . . . but this salad is still delicious without it). This recipe makes about 2-1/2 cups, so feel free to halve it. I just didn’t want to have 1/2 a box of silk tofu leftover and forgotten in the fridge. I even used 6 hearts of romaine and still had a lot of dressing left!

INGREDIENTS:
2 cloves garlic, cut into pieces
12-oz pkg. firm silken tofu
3 Tbs lemon juice
1/8 C olive oil
2 Tbs capers
4 tsp caper juice/brine
1/2 tsp mustard powder
Dash of sugar
Salt and pepper
6 Romaine hearts, chopped
Croutons

DIRECTIONS:
Combine all of the dressing ingredients in a food processor, and process until smooth. Use enough dressing to just coat the romaine and serve with croutons. It’s that easy! Enjoy!

Vegan Caesar Salad
 
Print
I'm thrilled to have Caesar salad again! (I'm still waiting for the perfect vegan Parmesan cheese to hit the shelves . . . but this salad is still delicious without it). This recipe makes about 2-1/2 cups, so feel free to halve it. I just didn't want to have ½ a box of silk tofu leftover and forgotten in the fridge. I even used 6 hearts of romaine and still had a lot of dressing left!
Author: Epicurean Vegan
Ingredients
  • 2 cloves garlic, cut into pieces
  • 12-oz pkg. firm silken tofu
  • 3 Tbs lemon juice
  • ⅛ C olive oil
  • 2 Tbs capers
  • 4 tsp caper juice/brine
  • ½ tsp mustard powder
  • Dash of sugar
  • Salt and pepper
  • 6 Romaine hearts, chopped
  • Croutons
Directions
  1. Combine all of the dressing ingredients in a food processor, and process until smooth. Use enough dressing to just coat the romaine and serve with croutons. It's that easy! Enjoy!
3.4.3177

 

 

Filed Under: Sides Tagged With: capers, croutons, fast and easy, garlic, romaine, silken tofu, Vegan Caesar dressing, Vegan Caesar Salad

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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