Vegan Traditional Tripe Soup
Experience the comforting warmth of Vegan Traditional Tripe Soup, a plant-based twist on a classic favorite that delights both vegans and non-vegans alike. This hearty and flavorful recipe features king oyster mushrooms cleverly prepared to mimic the texture of tripe, making it a unique, cruelty-free alternative to the traditional dish. Infused with aromatic smoked and sweet paprika, ground cumin, and a hint of tangy white vinegar, the robust broth is enriched with tender potatoes, carrots, and a touch of plant-based milk, resulting in a creamy, satisfying soup. Nutritional yeast adds a cheesy depth while soy sauce enhances the umami profile, creating a well-rounded flavor experience. Quick to prepare and perfect for chilly evenings, this vegan soup is loaded with wholesome ingredients and can be garnished with fresh parsley for an elegant finish. Whether you're seeking comfort food or exploring vegan cuisine, this one-pot recipe is a must-try!
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Recipe Information
Ingredients
- 400 grams King oyster mushrooms
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 2 medium, grated Carrot
- 3 minced Garlic cloves
- 2 teaspoons Sweet paprika
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 liter Vegetable broth
- 2 medium, diced Potatoes
- 2 pieces Bay leaves
- 2 tablespoons Soy sauce
- 1 tablespoon White vinegar
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons, chopped (optional, for garnish) Parsley
- 100 milliliters Plant-based milk (unsweetened and unflavored)
- 2 tablespoons Nutritional yeast
Instructions
Clean and slice the king oyster mushrooms into thin, long strips. To mimic the texture of tripe, you can score the mushroom slices lightly in a crisscross pattern with a knife.
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.
Add the grated carrots and minced garlic to the pot. Sauté for 2-3 minutes, stirring frequently, until fragrant.
Stir in the sweet paprika, smoked paprika, and ground cumin. Cook for 30 seconds to bloom the spices.
Pour in the vegetable broth and add the cubed potatoes, bay leaves, soy sauce, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender.
In a separate pan, sauté the sliced king oyster mushrooms with a drizzle of olive oil over medium-high heat for 5-7 minutes, until golden and slightly crisp.
Add the sautéed mushrooms to the soup pot and stir well.
Add the plant-based milk and nutritional yeast to the soup. Stir to combine and simmer for another 5 minutes.
Taste and adjust seasoning with additional salt or soy sauce if needed.
Remove the bay leaves and stir in the white vinegar for a tangy finish.
Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
1254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5641 mg | 245% | |
| Total Carbohydrate | 187.2 g | 68% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 34.9 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 471 mg | 36% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 5531 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
