|Tempeh not pictured... I ate it all too fast.|
There's something kind of wonderful that happens when you're exhausted and busy though... with the right mindset you can look at the random collection of leftovers from meals past and see something new. This isn't a traditional Hot & Sour Soup - it's more a collection of wonderful that makes up a soup that is hot and sour but we loved it.
It might be March already but it's still cold out and that means soup season is still here! Enjoy it while we still can!
Hot & Sour Soup with Sesame Garlic Tempeh
- 6 Cups Better Than Bouillon - Vegan Beef Broth (made per instructions on the package)
- 1 14.5oz Can Diced Tomatoes (we recommend using the Fire Roasted Tomatoes with Green Chilis)
- 1-2 Fresh Jalapeños (sliced - figure out how hot you want it and then you can add accordingly)
- 1 Orange Bell Pepper (diced)
- 1 Yellow Bell Pepper (diced)
- 1/2 Head Green Cabbage (sliced thinly - when you cook your soup - they will become soft like noodles)
- 1-2 Tablespoons Sriracha Sauce (add a little at a time till it's the decided 'hot')
- 1 Tablespoon Lime Juice
- 1 8oz Can Bamboo Shoots (drained)
- 1 14oz Can Garbanzo Beans (rinsed and drained)
- 3 Tablespoons Braggs Liquid Amino Acids
- 2 Cloves Garlic (minced)
- 1 Package Tofurky Sesame Garlic Tempeh
Heat oven to 325.
Place your strips of Tempeh in a glass baking dish and bake for around 10 minutes or until they are the desired crispy.
While your Tempeh is baking, toss the remaining ingredients in a large stock pot or Dutch oven and heat over a medium heat, while stirring occasionally. Once it begins to bubble, reduce heat to a simmer and put the lid on your pot. Let simmer for 10 -15 minutes or until your vegetables are tender.
Serve your soup with your baked Tempeh over the top and with some rice crackers if you have 'em.
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