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Chick'n & Wild Rice Soup

Chick'n & Wild Rice Soup

I don’t know why this soup has been on my mind lately (oh, yeah, I do -- it’s comfort food), but it is something I haven’t even since childhood. The chicken and wild rice soup I grew up on was made with condensed milk, some sad chicken parts, probably some MSG and unpronounceable ingredients. It was something I was given whenever I was sick but my adaptation is something that is much more appropriate for anyone trying to feel better. This version is full of veggies and plant protein: even the creaminess comes from simple cashews and plant milk. The overall effect is the same, though: a gently sweet, mild soup with earthy, nutty wild rice, crunchy veggies and chewy protein. It’s comfort food in bowl form. For my recipe, I cut defrosted Beyond Meat Beyond Chicken Strips into smaller pieces so it would better mimic the childhood soup I remembered but anything like tofu, seitan, Soy Curls or even chickpeas would also work great.

Speaking of great food, check out our e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise.


Chick'n & Wild Rice Soup

1 tablespoon olive oil or ⅓ cup broth
1 cup yellow onion, diced
2 - 3 celery stalks, sliced
4 cloves garlic, minced
2 carrots, sliced
8 - 9 oz. vegan protein
1 tablespoon low-sodium tamari
tablespoon dried dill
2 teaspoons dried thyme
1 teaspoon rosemary
teaspoon rubbed sage
1 cup raw cashews or cashew pieces, soaked in water for 30 minutes and drained
1 cup plain vegan milk
1 tablespoon nutritional yeast
4 cups vegetarian “chicken-style” broth or regular vegetable broth
1 cup cooked wild rice, cooked (I found this to be a good tutorial on making wild rice)
Salt and pepper to taste

Heat a large pot over medium heat for a minute, then add the oil or broth. Add the onions and cook for six minutes, stirring often, until softened. Add the celery, garlic, carrots, vegan protein preference and tamari. Cook, stirring often with a spatula, for about six minutes. Add the dill, thyme, rosemary and sage.

In a blender, combine the soaked cashews with the milk, nutritional yeast and two cups of the broth. Blend until smooth and creamy. Add to the pot with the veggies; add the last two cups of broth and prepared wild rice. Lower of medium-low heat and cook until thickened and heated through, about 15 minutes. Season with salt and pepper.

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