Best Vegan Mulligatawny Soup Recipes

Crock Pot Vegan Mulligatawny Soup image

Provided by Chef George S.

Time 6h30m

Yield 8 serving(s)

Number Of Ingredients 11

3/4 cup yellow split peas
3/4 cup brown rice
5 cups hot water
1 teaspoon salt
1 tablespoon olive oil
1 cup onion, diced fine
3 garlic cloves, minced
1 tablespoon garam masala
1 lb yam, cut in 1-inch chunks
1 lb parsnip, cut in 1-inch chunks
1 apple, peeled, cored and cut in 1-inch chunks

Steps:

Turn the crockpot on high and add the hot water or stock, the salt, peas and rice.
Heat a small skillet with the olive oil. Add the garam masala and onion and garlic. Saute until onions are limp and translucent, about 10 minutes. Add to crockpot and stir.
Add yams, parsnips and apples.
Cook on high for 1 hour, then turn to low and simmer for 4 to 6 hours.
About 1/2 hour before serving, use a slotted spoon to remove the large vegetable chunks.
Take the stock with the peas and rice, and run in batches through a food processor or blender to puree.
Taste and adjust salt, and other spices.
Add back in vegetables and cook for another 30 minutes to meld flavors.

Vegan Mulligatawny Soup image

Provided by Renee Pottle

Number Of Ingredients 13

2 Tablespoons olive oil
1 medium onion
2 cloves garlic
1 1/2 Tablespoons garam masala
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon dry mustard
2 cups tomato puree
2 cups yellow split peas
6 cups water or vegetable broth
2 cups vegetarian chicken substitute
3 Tablespoons lemon juice

Steps:

Chop onion and mince garlic. Heat oil in a large pot over medium-low heat. Add onion, garlic, and all spices. Saute, stirring occasionally to prevent burning until onion is soft, about 5 minutes.
Add tomato puree, split peas, water, and vegetarian chicken substitute. Bring to a boil. Reduce heat, cover and simmer until peas are tender, 30-40 minutes; adding more water if necessary.
Stir in lemon juice. Add salt and pepper to taste.
Serve with basmati rice and a green salad.