Couldn't come up with a way to veganize the word "cheeseburger," so I threw vegan in front of it just like Connoisseurus Veg did. I'm open to ideas, though.
What I changed:
I used whole wheat flour instead of all-purpose
I used veggie broth instead of bouillon (reduces sodium quite a bit, and definitely eliminates soy)
I used pecans instead of walnuts, because I didn't realize I didn't have any walnuts on hand
I used coconut aminos instead of soy sauce
I added liquid smoke to the crumbles
Source: Connoisseurus Veg | Serves: 6 | Time: ~1 hr
1 tbsp canola oil
1 medium onion, diced
2 medium celery stalks, diced
2 medium carrots, diced
3 garlic cloves, minced
3 tbsp whole flour
1 (14 ounce) can full-fat coconut milk
2 cups unsweetened non-dairy milk (I did cashew milk)
1 cup veggie broth
1 medium russet potato, cut into 1-inch pieces (optionally peeled)
1/4 cup nutritional yeast flakes
2 tbsp vinegar-based hot sauce
1 tbsp yellow mustard
1 tsp dried thyme
S&P to taste
1 tbsp canola oil
1 small onion, diced
2 garlic cloves, minced
2 cups cooked or canned brown #lentils
1/2 cup finely chopped #pecans
2 tbsp coconut aminos
1 tbsp vegan Worcestershire sauce
1 tsp liquid smoke
1 tsp ground cumin
1 tsp red wine vinegar
Connoisseurus Veg suggests parsley, chives, dill pickle slices, croutons, or coconut bacon. I did parsley and an adjusted version of polenta croutons by Oregon Live.
I didn't do canned lentils, so I started the process by cooking my lentils first. To do that, place 2/3 cup of lentils in a saucepan, cover with a few inches of water, and boil until the lentils are tender, about 25 minutes. Set aside.
Meanwhile, make the soup. Coat the bottom of a large pot with oil and place it over medium heat.
When the oil is hot, add the onion, celery, and carrots. Saute for about 10 minutes, until the veggies begin to soften up.
Add the garlic and flour. Stir well to coat the veggies with flour and saute for about 1 minute, until the garlic becomes very fragrant.
Stir in the coconut milk, non-dairy milk, water, potato, bullion, nutritional yeast, hot sauce, mustard and thyme. Raise the heat and bring the liquid to a simmer.
Lower the heat. Allow the soup to simmer for about 20 minutes, until the potato is tender.
While the soup simmers, prepare the cheeseburger crumbles. Coat the bottom of a medium skillet with oil and place it over medium-high heat.
When the oil is hot, add the onion and saute until the onion begins to brown, about 5 minutes.
Stir in the garlic and saute for about 30 seconds more, until very fragrant.
Stir in the lentils, walnuts, aminos, Worcestershire sauce, cumin and red wine vinegar. Continue to cook for about 3 minutes, until most of the liquid has dried up.
When the soup has finished simmering, remove it from the heat and use an immersion blender (or food processor or regular blender) to blend 1/3 to 1/2 of the soup (blend as much as you need to reach your desired thickness).
Season the soup with salt and pepper to taste. Adjust any other seasonings to your liking.
Ladle the soup into bowls, layering it with the lentil walnut burger crumbles.
Add toppings of choice and serve.
What I ate & drank
5 glasses of water
2 cups of decaf
1 diet coke
Mexicali vegan salad