Vegetarian Tomato Bisque Veggie Corn Dogs Recipes

BEST VEGAN TOMATO BISQUE

Steps:

• Add all of the ingredients, except the cashew butter to a pot. If using whole cashews, add them to the pot as well, as they will soften as the soup cooks. Stir well and turn to high heat.
• Bring it to a boil and once it starts boiling, stir once more and then cover with a lid and turn the heat down to medium-low. Cook covered on medium-low for 20-25 minutes or until the carrots are very soft. Cooking this long really creates depth of flavor, as well. Stir a couple of times during and to check on the carrots.
• Once the carrots are tender, turn the heat off. Very carefully pour the soup into a blender, it's HOT! (I used my Vitamix) and add the cashew butter (if using instead of whole cashews). Blend on high until completely smooth and creamy. Taste and add anymore salt or dried herbs. Mine didn't need anymore salt because my tomato puree already had mild salt. Feel free to adjust.
• Pour into bowls. Serve with toasted bread or this grilled cheese!

VEGAN CORN DOGS

Steps:

• Combine the cornmeal, flour, sugar, mustard, baking powder and salt. Mix well.
• Add the soymilk, egg replacer and shortening and mix until very smooth.
• Pour this mixture into a tall glass.
• Put the dogs on the sticks and dip them into the cornmeal batter to coat evenly.
• Deep fry in oil heated to 350°F until golden brown, about 2 minutes.
• Drain on paper towels.

TOMATO BISQUE(VEGAN)

Steps:

• Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the margarine and stir until melted, being careful not to let it burn. This will create a nonstick effect. Add the onion, carrot, celery, and garlic and cook for 10 minutes, stirring frequently. Sprinkle the flour over the vegetables and continue cooking and stirring for 2 minutes.
• Add the stock, tomatoes along with juice, parsley, thyme, and bay leaf. Bring to a boil, reduce heat and simmer for 30 minutes. Season to taste with salt and pepper. Add cashew cream and continue to simmer(do not boil) for about 10 minutes.
• Remove and discard the bay leaf. Working in batches, pour the soup into a blender, cover the lid with a towel(the hot liquid might overflow) and blend on high speed for a few minutes, until very smooth. Pour the soup through a fine mesh sieve.
• Ladle the soup into bowls and garnish with parsley. Enjoy!