High Protein Condensed Mushroom Soup
Nutrition
Calories: 120kcal | Carbohydrates: 8.6g | Protein: 13g | Fat: 2.1g | Fiber: 5g
Run across a recipe that uses Campbell's condensed mushroom soup? Sub that out with this one - it's vegan and high protein! This one works great for all of the casseroles that typically use it and is also a great base for making gravy!
Servings
Ingredients
- 11 oz Extra Firm Silken Tofu I used Mori Nu
- 2 tbsp Nutritional Yeast
- 1/4 cup Soy Milk unsweetened
- 1/2 Onion diced
- 1/2 bulb Garlic minced
- 3 cups Baby Bella Mushrooms finely chopped
- 1/2 tsp Thyme
- 1/4 tsp Nutmeg
- 1 tsp Salt
- 1 tsp Onion Powder
- 1/2 tsp Garlic Powder
Instructions
- In a medium-low heat skillet, cook onions until translucent.
- Add garlic to onions, and cook for another 2-3 minutes, stirring regularly to avoid burning.
- In a high-speed blender, blend tofu, soy milk, onion and garlic until well-mixed and creamy.
- In medium-low heat skillet, begin cooking your mushrooms.
- Add tofu mixture to the pan with the mushrooms.
- Add all remaining seasoning and stir until well-mixed.
- Cook for another 10 - 15 minutes until mushrooms are well cooked, stirring regularly so nothing burns.
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV High Protein Condensed Mushroom Soup
Did you make this recipe?Mention @proteindeficient.vegan
