Vegan Taco Soup
This is a super quick and easy Vegan Taco Soup with the meatiest Vegan Taco Meat ever. If you are craving a simple, delicious taco-flavored soup, make this one in 20 minutes! Serve it hot with tortilla chips, avocado slices and sour cream.
Servings 6 servings
Take a stockpot or a Dutch oven and bring it to medium heat. Add olive oil, and chopped onion. Stir and cook for 2-3 minutes until onion is soft and tender.
Add finely chopped garlic. Stir and cook for another minute.
Add chopped tomatoes in sauce (we use this one), pinch of salt and black pepper, taco seasoning mix, and nutritional yeast. Stir until combined. Bring it to boil.
Add vegetable broth and mix well. Bring it to boil.
Add dry TVP. No need to soak them. The TVP crumbles will be hydrated in the soup. Cook for 5 minutes until TVP is soft.
Add canned sweet corn, and canned beans. Bring it to boil. Adjust seasoning as per your taste and add lime juice. Your taco soup is ready to be served.
What to serve with a vegan taco soup?
We love to add various toppings like vegan sour cream, guacamole, or just chopped avocado, shredded vegan cheese, hot salsa, spring onion, chives, cilantro, or lime. Other popular side dishes are biscuits, cornbread, tortilla chips, or potato fries. Let us know in the comments what is your favorite side dish!
Serving: 1serving | Calories: 93kcal | Carbohydrates: 13g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 634mg | Potassium: 119mg | Fiber: 3g | Sugar: 4g | Vitamin A: 409IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg