This Epic Creamy Vegetable Soup recipe is SOUP-ERB
FIND YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
HOW TO MAKE A LOADED CREAMY VEGETABLE SOUP RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! It's going to be an epic day when you can cozy up to an uncomplicated but indulgent soup right in the comfort of your own home. Join me in this episode and learn how to make a deliciously creamy vegetable soup recipe today!
Ingredients:
1 generous cup cashews
3 cups water
200g broccoli
80g cremini mushrooms
2 plantbased sausages
drizzle + 2 tbsp avocado oil
1 onion
2 pieces garlic
2 stalks celery
1 small carrot
1/2 red bell pepper
1 tsp salt
pepper to taste
1/2 tsp dried oregano
1L water or unsalted veggie stock
1/3 cup nutritional yeast
1 cup corn
pesto to serve (optional) (
Directions:
1. Preheat the oven to 375F
2. Blend the cashews with 3 cups of water in a high powered blender until liquified (if you do not have a high powered blender, soak the cashews in water overnight)
3. Chop the broccoli into bite sized pieces. Slice the cremini mushrooms and plantbased sausages. Transfer to a large mixing bowl and toss with a dirzzle of avocado oil
4. Toss the veggies, then transfer onto a baking tray lined with parchment paper. Spread them out, then bake in the oven for 25-30min
5. Finely chop the onion, garlic, celery, and carrot. Dice the red bell pepper
6. Heat up a stock pot to medium high heat. Add 2 tbsp avocado oil followed by the onions and garlic. Sauté for 6-7min
7. Season with salt and pepper. Add the dried oregano, celery, and carrots. Sauté for another few minutes
8. Add the red bell pepper and sauté for another minute. Add the 1L of water (or unsalted vegetable stock). Add the nutritional yeast and give the pot a stir
9. Turn the heat up and bring to a boil. Then, turn the heat off and transfer in the roasted veggies. Pour in the cashew cream while stirring
10. Add the corn and turn the heat to medium. Give the pot a stir and warm up the soup for a few minutes
11. Plate the soup and garnish with a dollop of pesto to serve
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Soya Bean Ka Stew Recipe ❤ | आसान तरीके से बनाएं सोयाबीन का स्टू | Step by step Recipe |
#soyabeanstew #soyachunksstew
Ingredients :-
250 gm. soya cunks
3 medium size onion finely chopped
2 medium size tomato
4 green chilli
1 tablespoon heap coriander powder for garnishing
2 teaspoon ginger garlic paste
1 teaspoon coriander powder
1 teaspoon salt
1/2 teaspoon red chilli powder
1 bay leaf
1 inch cinnamon stick
1/2teaspoon black pepper corn
4 cloves
1teaspoon cumin seeds
1/4teaspoon fennel seeds
2 green cardamon
1 black cardamom
7 table spoon mustard oil(total)
200 ml. water
How To Make - JAMAICAN VEGAN VEGETARIAN Chunks ITAL STEW Recipe|How-to cook
Hello Everyone
the recipe you have requested fast easy and yet simple
How To Make - JAMAICAN VEGAN VEGETARIAN SOY FREE ITAL STEW Recipe|How-to cook
THAIS IS ONE OF THOSE ONE POT RECIPE THAT WILL BE SURE TO FILL UP YOUR HEALTHY LIFE STYLE
How To Make - JAMAICAN VEGAN VEGETARIAN SOY FREE ITAL STEW Recipe|How-to cook
BIG TUNNUP TASTE
I really do hope you find this recipe helpful
How To Make - JAMAICAN VEGAN VEGETARIAN SOY FREE ITAL STEW Recipe|How-to cook
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How To Make - JAMAICAN VEGAN VEGETARIAN SOY FREE ITAL STEW Recipe|How-to cook
How to make vegan vegetarian chunks
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THING'S YOU WILL NEED FOR THIS RECIPE
1 1/2 cup vegan chunks
1/2 cup oat's flour
onion
toamato
scallion
thyme
celery
pumpkin
sweet potato
potato
carrot
bell pepper
yellow squach
cho cho
pimento seed
1 tsp browning
1 tsp vinegar
2 cups coconut cream
I CUP WATER
1 tbsp all purpose seasoning
1 tsp black pepper
1 tb sp vegan butter
1 tb sp cococnut oil
1 tsp ginger
8 gloves garlic
................Cook on low to medium heat.............................
THE BEST SOY MEAT EVER: HOW TO COOK TVP AND MAKE IT TASTE DELICIOUS⎜NO LINGERING SOY TASTE AT ALL!
THE BEST SOY MEAT EVER: HOW TO COOK TVP AND MAKE IT TASTE DELICIOUS⎜NO LINGERING SOY TASTE AT ALL!
Soy protein demystified: How to properly cook it and make it taste amazing and without any soy trace taste. This recipe is perfect to be served over a bowl of rice or use it to substitute meats in meat dishes such as lasagnas, bolognese sauce, meatballs, etc. Rule number one for the perfect soy dish: Do not rehydrate it!
Check it out, my lovelies!
CJ
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INGREDIENTS:
1 1/2 cups of soy protein (TVP, TSP)
a drizzle of oil
half onion, minced
1 carrot, minced
2 garlic cloves, minced or 1 teaspoon of garlic powder
1 bay leaf
juice of one small lemon or lime
1 cup of tomato juice or blended fresh tomatoes
2 tablespoons of soy sauce
1 teaspoon of vegetable bouillon
a pinch of black pepper
water if needed
METHOD:
add the tomato juice, the vegetable bouillon, and the soy sauce to a jar and stir until combined
add the oil to a skillet
add the onions, carrots, the Brazilian spice blend and bay leaf (and the minced garlic if you're using fresh garlic)
saute for 2 minutes on medium heat
add the soy protein
stir for 1 minute then add the tomato juice mixture, stir until almost dry
add the garlic powder, the black pepper, stir until combined
add the remainder of the tomato juice mix and stir until the soy protein is soft.
Serve it over a bowl of rice or use it to substitute meats in meat dishes such as lasagnas, bolognese, meatballs, etc.
BRAZILIAN SEASONING SPICE BLEND
INGREDIENTS:
A bunch of parsley
A bunch of spring onions
1 bay leaf
1 sprig of rosemary or 1 tablespoon if dry
1 teaspoon of black pepper
1 large yellow onion
10-12 cloves of garlic, peeled
A piece of red bell pepper
1 tablespoon of cumin
1 teaspoon of paprika
1 tablespoon of oregano
1 teaspoon dried sage or sage leaves
1 tablespoon of dried or fresh thyme
1 tablespoon of salt
1/3 cup (approx.)of olive oil
1 chili pepper, deseeded - optional
METHOD:
Roughly cut the onions and the red bell pepper into chunks,
add the onions, garlic, red bell pepper, bay leaf, and rosemary to the food processor and pulse it for 4, 5 times, scraping the sides if necessary
Add the remainder of the ingredients and pulse it 5 or 6 times more, until all combined. This blend is not supposed to become a smooth paste but a chunky one, if the blend is too smooth, it will kill the aromas and flavors
Complete the jar with olive oil (OPTIONAL BUT PRESERVES THE SPICES BETTER)
Add the blended ingredients to a clean, sterilized and dry glass jar and put in your fridge, it will be good for up to 3 months
If you want to freeze it, do not add salt
???? PRINTABLE RECIPE:
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THE BEST SOY MEAT EVER: HOW TO COOK TVP AND MAKE IT TASTE DELICIOUS⎜NO LINGERING SOY TASTE AT ALL recipe by Chef Jana Pinheiro
How To Cook Brown Stew Veggie Chunks/ Soy Chunks | Vegan Friendly
Brown Stew Veggie Chunks | Soy Chunk |Vegan Friendly
In This Video I Am Showing You How I Cook Brown Stew Veggie Chunks For The Family
Ingredients
1 lb Soy chunk/veggie chunk
1 cup carrots
1/2 cup mushroom
2 tbs Olive oil
1/2 cup bell pepper
2 stark scallion
2 cloves garlic
Black pepper
Complete seasoning
Pimento
How to cook veggie Chunks
Veggie chucks recipe
How to cook veggie chucks Jamaican style
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