Gluten Free Progressive Dinner: Vegan Un-Chicken Roasted Vegetable Soup Recipe

soup2For some time now, I’ve had a recipe idea rolling around in my head. I have been longing for some of my tasty Southern Fried Tofu Recipe but since I’m avoiding soy for Baby Yum, it is off the menu. So I thought, what if I could take the flavor elements of that yummy nutritional yeast, herb coating and somehow feature them in an entirely different but equally homey and comforting dish? As winter has darkened even sunny California with grey and rainy skies, soup started seeming more and more appealing. I decided to take those Southern Fried tofu flavors and infuse them into a warm, soothing un-chicken soup with nary a soybean to be seen. I loved the idea of a recipe where herbs could really sing in concert with roasted, fresh veggies and wanted a way to use some delightful baby zuchinni and baby pattypan squash that I’d found at the wonderful Milk Pail Market. This soup was just as savory and delicious as I had imagined, and was luckily done just in time for me to participate in Diane’s Gluten Free Progressive Dinner.

But a secret? This is one recipe I think I’ll be playing with for quite some time to get just right. After all, now that I’m a Mommy, I have to come up with a perfect un-chicken soup for all the colds, flus and chilly days ahead. Try this recipe, and enjoy- but don’t be afraid to tweak it for your taste buds. Just promise to tell me about your experiments- and whatever you do, don’t leave out the nutritional yeast, as it gives this recipe some serious vegan soul.

I took this soup base
And these delightful veggies
soupzucch soupveg
To make one yummy soup!

What’s your favorite gluten-free vegan soup recipe? Share the URL in the comments and I’ll add the link to this post! You can find more gluten-free soups at the Gluten Free Homemaker Soup Carnival

gluten-free-progessive-dinner-party-178x300A Gluten-free Progressive Dinner Entry.

Visit the other entrees for January’s Light Winter Warmers

Monday January 18th Karen from Cook4Seasons made Creamy Potato Leek Soup and we enjoyed Roasted Cauliflower Soup With Gluten Free Croutons by Alison from Sure Foods Living.

Tuesday January 19th - Diane from The W.H.O.L.E. Gang made Winter Fire Roasted Tomato Soup w/ Prosciutto Topping

Wednesday January 20th Diane from The W.H.O.L.E. Gang made a -Mexican Seafood Soup and I made this Book of Yum Un-Chicken Vegan Savory Soup.

Thursday January 21st – Amy from Simply Sugar and Gluten Free made Black Bean Chili with Butternut Squash and Swiss Chard and Shirley from gluten free easily served Wassail.

Friday January 22nd -Ali from The Whole Life Nutrition Kitchen served Moroccan Chickpea and Potato Soup.

Gluten free Vegan Un-chicken soup
2-3 tbsp olive oil
1 onion, diced
3 carrots,peeled and diced
1/2 large fennel bulb, diced
2 celery stalks, diced

scant bunch of fresh parsley, chopped
1/2 bunch fresh dill, minced
2 tbsp fresh rosemary, minced

1 tsp basil
1 tsp oregano
1 tsp tarragon
1 tsp garlic powder
1 tsp salt
1 bay leaf
pepper to taste
1/4 tsp ground thyme
1/4 tsp ground sage

1/4 cup nutritional yeast (I like Kal’s)

4 cups water
4 cups veg stock

1/2 bunch of kale, de-veined and julienned (optional)

1/2 lb special veggies for roasting (i used baby zucchini and baby pattypan squash), cut into interesting shape,drizzled with olive oil, sprinkled with your favorite italian seasoning.
Freshly ground black pepper

1/3 cup millet grits
6 tbsp hot water
1 tsp olive oil

Heat oven to 450F.

Heat olive oil in large dutch oven or similar pan on medium and add your died onion. Saute for a few minutes and add your carrot, fennel, and celery. Saute until the onions are translucent and vegetables begin to caramelize. Add fresh herbs and dried herbs and saute for another minute or two. Add your nutritional yeast. Warm throughout and then add your water and vegetable stock. Add kale (optional) to pan and let soup simmer.

While soup simmers, prepare your roasting vegetables and place on medium to large baking sheet. Put in oven and roast until vegetables are golden brown on one side. Roast for at least 15 minutes- timing will depend on the type of veggie you use, your preference for doneness, and the cut of the veggie. My veggies took at least 20 minutes, but i wasn’t watching them closely.

If you want a thicker soup with some substance, you can take millet grits and combine them in a small bowl with hot water, olive oil, and any seasonings you like. I microwaved them for a minute, but this probably isn’t necessary. Stir into your soup. I think next time I might leave this out.

Simmer soup until it has reduced to a strength of flavor that you like. For me, the soup was tasting very yummy by the time the vegetables were done roasting (about twenty minutes). Taste and adjust seasonings as needed, and add pepper.

Add your roasted vegetables to the dish and let flavors marry for a few minutes. Serve and enjoy!

Wonderful for a cold, drizzly day or if you have a cold, just like a traditional chicken soup.

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15 Responses to “Gluten Free Progressive Dinner: Vegan Un-Chicken Roasted Vegetable Soup Recipe”

  1. This looks delicious Sea! I love all of the ingredients – yum!!

  2. [...] January 20th: Mexican Seafood Soup from Diane at The W.H.O.L.E. Gang Vegan Un-Chicken Roasted Vegetable Soup from SeaMaiden at Book of [...]

  3. This looks nice and light. What does the texture of the millet grits end of being like?

  4. Hi Lauren- Thanks!
    Hi Alison- it ends up giving a soft meal to the soup that makes it more filling. You can see the texture in the final picture of the soup on the recipe. I actually was trying to make dumplings but they fell apart without binding, darn it! I might try whole millet or none at all next time…

  5. [...] Wednesday January 20th -Mexican Seafood Soup from  Diane- The W.H.O.L.E. Gang and SeaMaiden from Book of Yum with a Vegan Un-Chicken Roasted Vegetable Soup. [...]

  6. Wow, there are so many great ingredients in this recipe it has to be good. I can’t wait to give it a try. I’m passing it along to my Vegetarian son who can’t eat soy. Thank you!

  7. Mmm…I love the mix of ingredients. Looks delicious!

  8. I have been so excited to see just what this soup was all about since we started this month’s dinner party. It looks so hearty and nourishing. What a great recipe. :)

  9. [...] Wednesday January 20th -Mexican Seafood Soup from  Diane- The W.H.O.L.E. Gang and SeaMaiden from Book of Yum with a Vegan Un-Chicken Roasted Vegetable Soup. [...]

  10. [...] Wednesday January 20th -Mexican Seafood Soup from  Diane- The W.H.O.L.E. Gang and SeaMaiden from Book of Yum with a Vegan Un-Chicken Roasted Vegetable Soup. [...]

  11. This looks great, and I’m always looking for more ways to use nutritional yeast. We do know how to throw a tasty dinner party!

  12. This is super yummy! I skipped the millet and didn’t miss a thicker feel to the soup, also didn’t reduce it terribly much because of patience difficulties. I’m actually pondering just making a second batch right away, it’s that good. (And it’s kale! That’s that good! Who knew this was even possible??) Thanks for the awesome food!

  13. Loved this! Wasn’t so sure what my family was going to think, but I really loved and so did 5/6 of us! Thank you!

  14. Sounds like a winner with all those terrific ingredients. I like the idea of adding millet grits, even though I’ve never seen them! Thanks so much for participating in the soup carnival.

  15. [...] have lots of recipes using nutritional yeast: Un-chicken Roasted Vegetable Soup with nutritional yeast Nutritional yeast gravy Yum nutritional yeast sauce Nutritional Yeast Coated Baked Tofu Strips Pan [...]

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