It has been far too long since I posted here! No worries – new year and lots more to come!
Since it’s a wonderfully chilly winter here in Central New York, I figured the first new vegan Disney recipe should be something nice and warm.
This week I give you : Vegan BLT Soup from the Sci Fi Dine-In Theater, located in Disney’s Hollywood Studios. (Still MGM to me….)
I have had this soup twice – both times before going vegan, and both during January trips. For me, it’s filling enough to eat just the soup for a good lunch entrée. Since I won’t be ordering it anymore at the Sci Fi, I figured I should make myself a batch to enjoy at home.
This recipe comes in two parts – since I went to town and made the soup from scratch (a wonderful suggestion from my friend Adriana) but if you want some on the fly, just follow the main recipe and use a good quality canned version.
For the scratch soup you will need:
3 14.5 (or thereabouts) cans of diced tomatoes. I used Muir Glen Organic.
1 cup of veggie broth
1/2 cup Vegan milk. I used coconut, but any unflavored should work.
2 tsp dried basil
salt and pepper to taste.
Directions: Empty cans of tomatoes into a large saucepan with one teaspoon of basil. Cook on low heat and stir until tomatoes start to bubble up. Reduce heat, add veggie broth and “milk”. Continue to simmer for about another 5-10 minutes. Add in the remaining basil and salt and pepper to cook in. After simmering, turn off heat and use an immersion blender to blend up the chunks. If you don’t have one, you can transfer small batches to a blender or food processor. Also – when using said immersion blender…don’t lift it out of the soup…trust me on this…). Give the soup a taste to see if seasoning is to your liking. I added about a tablespoon of cane sugar because the taste was a bit on the tart side for me. That’s the wonder of scratch-made soup, it’s about how you like it.
Now, set your soup to the side for a little while. Here comes the rest of the recipe.
For one serving:
One strip of Fakin’ Bacon (Lightlife Brand) or whatever veggie bacon you prefer.
Shredded lettuce – I used one leaf of romaine.
One slice of white bread – again – I used Italian, so use what you prefer!
Fry up your bacon, and let it cool. Toast the slice of bread and shred your lettuce.
Place the bread, cut in half, in a bowl of your tomato soup. Add shredded lettuce on top of the bread, and then top with the crumbled “bacon”. (I used Fakin’ Bacon because I love the taste and I find that the tempeh crumbles well.)
So, here’s the finished product!
I hope you enjoyed this week’s recipe! Please comment if you decide to make your own, or if you would like to see a certain recipe featured in the upcoming weeks! Have a wonderful (and warm) week!
~Original Recipes courtesy of AllEars.net and myveganplanet.com.