Vegan Panera Potato Soup

 

We altered several copycat recipes to make a vegan version

Ingredients

• 2 tablespoons vegetable broth
• 1 medium sweet onion diced
• 4 cloves garlic minced
• use 12 oz of cooked vegan bacon bits 
• 2 cups warm oat milk
• 2 pounds Yukon potatoes, diced
• 2 TBS nutritional yeast
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 2 cups low sodium vegetable broth
• 2 tablespoons vegan butter unsalted
• 2 tablespoons all-purpose gluten free flour
• 1 cup heavy vegan cream (2/3 cup oat milk and 1/3 cup olive oil)
• 4 ounces vegan sour cream room temperature using fava bean tofu
• 3/4 cup vegan cheddar cheese Good Planet is our favorite
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

• Add broth to a hot medium pot or Dutch oven over medium heat.
• Add the onion and cook for 2-3 minutes, stirring occasionally.
• Add garlic and cook until fragrant, for about 1 minute, stirring all the time.
• Add potatoes, bacon bits, dried oregano, and dried parsley, and stir to combine.
• Add enough vegetable broth to cover the potatoes fully. Cook on medium heat for about 12 to 15 minutes, or until the potatoes are tender when pierced with a fork.
• Once the potatoes have cooked, Whisk the gluten free flour until completely combined with the heavy cream alternative. Whisk the flour mixture until smooth. 
• Add the flour mixture to the potatoes and gently stir to combine.
• Mash half of the potatoes or as much as you want using a potato masher. You can also add the soup to a blender or use an immersion blender.
• Add the vegan sour cream and vegan cheddar cheese stir until it melts.
• If the soup is too thick, add more chicken broth.
• Season with salt and black pepper. Taste and adjust.
• Garnish with chives, bacon bits, and cheddar cheese. Serve and enjoy!

Menu 2/2-2/8

 Monday: Sourdough Mediterranean Veggie Pizza
We used artichokes, roasted peppers, vegan cheeses, olives, sun-dried tomatoes, and mushrooms.

Tuesday: Easy Three Bean Vegetable Chili, Eat to Live, Dr Fuhrman, p. 272

Wednesday: Veggie Lasagna 

Thursday: Tofu Pot Pie
We used Fava bean Tofu in place of chicken, adding poultry seasoning. We used premade gluten free pie shells, making a whole pie. We used vegan parmesan cheese and oat milk.

Friday: Leftovers or veggies burgers we have frozen with sourdough hamburger buns

Saturday: Spaghetti

Sunday: Winning Game Day Chili
We used Fava Beans and Beyond ground beef

Menu 1/26 - 2/1

 All this is subject to change with the ice storm approaching. Without power, we will be eating from pressure cooked prepared meals.

Monday: Mushroom Gnocchi 

Tuesday: One Pan Mexican

Wednesday: leftovers

Thursday: Chickpea Kale Curry
We used oat milk instead of coconut and hemp seeds instead of walnuts.

Friday: Lentil Soup

Saturday: Snobby Joe

Sunday: Spaghetti

Menu 1/19-1/25

 Monday:  Vegan Tofu Tacos 

1 14 oz package of fava bean tofu
1/2 tsp paprika
1/2 tsp chili powder
1/8 tsp black pepper
1/4 tsp cumin
1 TBS olive brine
Thinly slice tofu, using 1 TBS olive brine marinade the tofu slices in the spices and brine.

Veggies
2 bell peppers
1 red onion
1/2 tsp paprika 
1/2 tsp chili powder
1/8 tsp black pepper
1/4 tsp cumin
1 TBS olive brine
Toss veggies with brine and spices. 
Bake the veggies and tofu for 30 minutes at 400. Avoid the tofu touching each other, this will crisp them.

Tuesday: Roasted Tomato and Sweet Potato Soup with GF Sourdough Bread

Dr Neal Barnard’s Cookbook for Reversing Diabetes
Page 119
Makes 4 Servings
1 ½ cup peeled, quarter onion (roughly 1 large onion)
4 cups cubed sweet potato (roughly 1-1 ¼ pounds before peeling)
4 cups (about 1 ½ pounds) quartered Roma or other tomatoes, juices squeezed out
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
1 tablespoon balsamic vinegar
1 teaspoon blackstrap molasses
Freshly ground black pepper to taste
1 1/8 teaspoon sea salt
2 ¼-2 ½ cups water
¼ cup chopped fresh basil (optional)
Preheat the oven to 450 F
In a large baking dish, combine the onion, sweet potato, tomatoes, basil, oregano, vinegar,
molasses, pepper, and 1 teaspoon of the salt. Bake for 40 to 50 minutes, stirring a couple of
times, until the sweet potatoes are softened and the mixture is becoming caramelized. Transfer
the vegetables and any juices they’ve released in the pan to a medium soup pot, add 2 ¼ cups of
the water and the remaining 1/8 teaspoon salt, use an immersion blender to puree.
(Alternatively, you can transfer everything to a blender to puree). Blend to the desired
smoothness, using the additional ¼ cup of water if needed. Stir in fresh basil, if using, and serve.
Serving Idea: Try adding ½ to 1 cup of cooked brown rice and pureeing for a thicker, heartier
soup.
Idea: Leftover of this soup make a fantastic pasta sauce!

My note: I added Great Northern Beans.

Wednesday: Black Forest Cream of Mushroom Soup, p 263-264 Eat to Live, Dr Joel Fuhrman

Thursday: Spicy Thai Cabbage

Friday: Bean Enchiladas, p 270, Eat to Live, Dr Joel Fuhrman

Saturday: Jambalaya 

Sunday: Spaghetti

Menu 1/12-1/17

 Monday: Portobello Red Pepper Pita with a salad, p. 278 Eat to Live, Joel Fuhrman MD

Tuesday: Hamburger Soup

Wednesday: Gold Austian Cauliflower Cream Soup, p.265 Eat to Live, Joel Fuhrman MD

Thursday: Lentil Soup 

Friday: Taco Bar for Bible Study
Chipotle Black Beans
Chipotle Fajita Veggies

Saturday: Chili

Sunday: Spaghetti

Menu 1/5-1/11

 Monday: Spicy Peanut Noodles with Broccoli
from Chef AJ

Tuesday:  All-Star Tostadas 
from Chef AJ

Wednesday: Zoodles Pomodoro
from Chef AJ

Thursday: Dumpling Soup
We used oat milk instead of coconut milk and pureed with a drained and rinsed can of any white bean

Friday: Pasta with creamy tomato sauce

Saturday: White Lasagna Soup
We used chickpeas instead of chicken.

Sunday: Spaghetti

Menu 12/29-1/4/26

 Monday: Spaghetti and then birthday s'mores with friends

Tuesday: Lentil Soup

Wednesday: leftovers

Thursday: Black-Eyed Peas & Collards with Corn Muffins (Engine 2 p 111)
Celebrate the new year with a traditional Collards and Black-Eyed Peas dish. Collards symbolizes wealth and prosperity, while black-eyed peas are traditionally associated with good fortune, abundance and new beginnings.
Ingredients
2 teaspoons olive oil or 3 tablespoons water
1 diced yellow onion
2-3 diced carrot
4 cloves garlic, minced
½ teaspoon sea salt, or to taste
⅛ teaspoon ground black pepper
½ teaspoon Cajun seasoning
1 (15-ounce) can black-eyed peas, drained and rinsed, or 1½ cups cooked
½ teaspoon liquid smoke or 1 teaspoon smoked paprika
6 cups chopped collards (½-inch pieces)
1 tablespoon freshly squeezed lemon juice
2 tablespoons finely chopped parsley
¼ cup thinly sliced green onion
Crumbled tempeh bacon, optional, for topping

Instructions
Heat a pot over medium-high heat and add the olive oil or water. Add the onion, carrot, and garlic along with the salt, pepper, and Cajun seasoning. Cook for about 5 minutes, stirring frequently and adding small amounts of water or vegetable stock as needed to prevent sticking, until fragrant and lightly softened.
Stir in the black-eyed peas and liquid smoke and cook for 3 minutes, stirring often.
Topped with crumbled tempeh bacon if desired.

Friday: Chorizo Potato Tacos

Saturday: Falafel 
We used pinenuts instead of cashews for the Tzatziki sauce

Sunday: Spaghetti