I polled all the vegans (and vegetarians) I know for some of their favorite recipes. This one comes from my best childhood friend (and about-to-be- bridesmaid), Georgia. She is a librarian by day, roller derby diva by night! She also makes incredible vegan pies, which I’ll feature soon. For today, here’s her awesome Tortilla Soup, made even more awesome with the addition of coconut oil!
2 tablespoons coconut oil
1 (1 pound) package frozen pepper and onion stir fry mix (or fresh cut up bell peppers and onions)
2 cloves garlic, minced
3 tablespoons ground cumin
1 (28 ounce) can crushed tomatoes
3 (4 ounce) cans chopped green chili peppers, drained
4 (14 ounce) cans vegetable broth (I always look for low sodium and organic)
salt and pepper to taste
1 (11 ounce) can whole kernel corn
12 ounces tortilla chips (or make your own by frying cut up corn tortillas in hot oil)
1 cup shredded Cheddar cheese, my favorite is Tilamook Cheddar (omit if Vegan)
1 hass avocado – peeled, pitted and diced
Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chili peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with avocado and cheese (if using).
For a great vegan dessert check out our Vegan Chocolate Cupcakes!