• veggie vegan recipes
  • LAY HO MA everyone! If you grew up with canned cream of mushroom soup, you'll absolutely be blown away with how delicious, easy, and incredible this recipe is. Best part… its completely vegan. Join me in this episode and learn how to make vegan cream of mushroom soup! Let's begin.

    Ingredients:
    4 cups vegetable stock
    1/2 lb mushrooms
    1 onion
    2-3 pieces of garlic
    1/2 a potato
    1/4 cashews
    1/4 cup water
    Olive oil
    Salt and pepper

    Directions:
    1. Use a paper towel to brush the dirt off the mushrooms
    2. Remove the stalks from the mushrooms and set aside
    3. Also set aside half of the mushroom caps
    4. Slice the remaining mushroom caps and set aside
    5. Heat up a stock pot on medium high, then add a drizzle of olive oil
    6. Roughly chop one onion, and crush 2-3 pieces of garlic
    7. Sauté the onions and garlic until golden brown
    8. Thinly slice the potato, then rinse and drain in cold water to remove the excess starch
    9. Add the potato, the set aside mushroom stalks and caps
    10. Season and cook for a few minutes
    11. When the vegetables are browned, add the vegetable stock
    12. Simmer on medium for 10min
    13. In a blender, blend on high the cashews, water, some salt and pepper, and a drizzle of olive oil
    14. Add the cashew cream to the pot and stir to combine
    15. Pour the entire pot into the blender
    16. Place the stock pot back on the heat, add a drizzle of olive oil, sliced mushrooms, and season
    17. Sauté for a few minutes, meanwhile, blend the soup on high
    18. Add the soup back into the pot and stir
    19. Plate, and finish with fresh cracked pepper and a drizzle of olive oil

    If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!

    Wil Yeung is a wedding and commercial photographer. He is also the advertorial photographer for insauga.com, contract photographer for the city of Mississauga, and the official Japan Festival Canada photographer. Join me in my channel for episodes on photography, entrepreneur motivation, and of course no BS vegan recipes.

    Follow me on social media!

    Photography Instagram:

    Photography Facebook:

    www.wyphotography.com

    Vegan Recipes Instagram:

    Vegan Recipes Facebook:
    www.veganrev.com

    You are watching:

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  • VEGAN CREAM OF MUSHROOM SOUP RECIPE ***LEGIT***

    LAY HO MA everyone! If you grew up with canned cream of mushroom soup, you'll absolutely be blown away with how delicious, easy, and incredible this recipe is. Best part... its completely vegan. Join me in this episode and learn how to make vegan cream of mushroom soup! in this episode I’m using my trusty vitamix. Let's begin.


    Ingredients:
    4 cups vegetable stock
    1/2 lb mushrooms
    1 onion
    2-3 pieces of garlic
    1/2 a potato
    1/4 cashews
    1/4 cup water
    Olive oil
    Salt and pepper

    Directions:
    1. Use a paper towel to brush the dirt off the mushrooms
    2. Remove the stalks from the mushrooms and set aside
    3. Also set aside half of the mushroom caps
    4. Slice the remaining mushroom caps and set aside
    5. Heat up a stock pot on medium high, then add a drizzle of olive oil
    6. Roughly chop one onion, and crush 2-3 pieces of garlic
    7. Sauté the onions and garlic until golden brown
    8. Thinly slice the potato, then rinse and drain in cold water to remove the excess starch
    9. Add the potato, the set aside mushroom stalks and caps
    10. Season and cook for a few minutes
    11. When the vegetables are browned, add the vegetable stock
    12. Simmer on medium for 10min
    13. In a blender, blend on high the cashews, water, some salt and pepper, and a drizzle of olive oil
    14. Add the cashew cream to the pot and stir to combine
    15. Pour the entire pot into the blender
    16. Place the stock pot back on the heat, add a drizzle of olive oil, sliced mushrooms, and season
    17. Sauté for a few minutes, meanwhile, blend the soup on high
    18. Add the soup back into the pot and stir
    19. Plate, and finish with fresh cracked pepper and a drizzle of olive oil


    If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!

    Wil Yeung is a wedding and commercial photographer. He is also the advertorial photographer for insauga.com, contract photographer for the city of Mississauga, and the official Japan Festival Canada photographer. Join me in my channel for episodes on photography, entrepreneur motivation, and of course no BS vegan recipes.

    Follow me on social media!

    Photography Instagram:
    https://www.instagram.com/wyphotography
    Photography Facebook:
    https://www.facebook.com/wilyeungphotography
    www.wyphotography.com

    Vegan Recipes Instagram:
    https://www.instagram.com/vegan_rev/
    Vegan Recipes Facebook: https://www.facebook.com/officialveganrev
    www.veganrev.com

    You are watching:
    https://youtu.be/fIbBCY_cEDU