Smoky Black Pepper Corn Soup

•  1/2 cup (75 g) finely chopped white or yellow onion 
• 1 red bell pepper chopped (150 g) 
•  3 large cloves of garlic, minced  
• 1/4 cup broth (you will be adding 2 more cups later on, as noted)  
• 4 cups frozen super sweet corn (I use frozen because it’s faster)  
• 2 cups low-sodium veggie broth (do not use one with a tomato base)  
• 1 cup canned “lite” coconut milk (shaken first) or cashew milk  
• 3/4 teaspoon smoked paprika 
• 1/4 teaspoon chili powder  
• 3/4 teaspoon ground black pepper  
• 1 teaspoon fine sea salt 
• Optional: fresh green onion 

Add the onion, bell pepper and garlic to a pot with the 1/4 cup broth over medium heat. Let it cook about 8 minutes until everything is tender and all the broth is about gone. Add the remaining ingredients and stir well. Turn to high heat and once it is at a rolling boil, put the lid on and turn down to simmer. Simmer for 10-20 minutes until it thickens some or to desired level. Taste and adjust salt/pepper if necessary. 

Recipe: Thevegan8.com 

VEGAN GUMBO 

• One red onion
• 1 bag of frozen okra or 2 cups of fresh okra
• 1 red bell pepper
• 1 green bell pepper
• 2 portobello mushrooms
• 2 stalks of celery
• 1 tablespoon Cajun seasoning
• 1 tablespoon thyme
• 1 tablespoon coconut aminos seasoning sauce
• 1/2 teaspoon liquid smoke
• 1 teaspoon smoked paprika
• 1 28 oz roasted diced tomatoes (do not drain)
• 2 cups cooked kidney beans
• Salt to taste (please taste before adding salt, I didn’t need to add salt)

Instructions

First, you need to make a roux. 2 tablespoons of olive oil and 2 tablespoons of corn starch (flour if you’re not gluten free) . In a large pot heat olive oil over medium high heat. Once oil is heated gradually whisk cornstarch into oil. Stir the roux constantly and thoroughly from the bottom. Your roux should get a light brown color. It will take around 10 minutes(timing can be tricky). In a matter of seconds your roux can go from light brown to dark, to burnt. If it’s burnt start over. Do Not try to save it.

Once your roux in light brown, add the onions and veggies(minus the tomatoes) and cook for another 10 minutes. (Please have all your veggies chopped and ready, sitting next to your pot). The okra slime should be mostly gone.

Add the spices and cook another minute. Then, add the diced tomatoes and beans and Cook for 20 minutes.

Serve over rice.