Creamy Vegan Taco Soup
This vegan taco soup recipe is super simple to make, loaded with healthy plant based ingredients, and Instant pot friendly!. This budget friendly creamy taco soup recipe is sure to be a crowd pleaser, and is perfect for healthy meal prepping. This recipe is plant based, vegan, gluten-free, oil-free, dairy-free, high fiber, and high protein!
Equipment
Ingredients
- 2 15.4oz cans pinto beans
- ½ cup red lentils
- 3 cups vegetable broth
- 1 can coconut milk
- 1 can unsalted diced tomatoes
- ¼ cup tomato paste
- 1 onion
- 1 bell pepper
- 1 container mushrooms
- 5 cloves garlic
- 1 jalapeño
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 teaspoon smoked paprika
- 2 teaspoon dried oregano
Toppings:
- vegan yogurt
- avocado
- jalapeño
- green onions
- cilantro
- tortilla strips
Instructions
- Begin by dicing the onion, bell pepper, mushrooms. Add to the pot with some water and sauté. Mince the garlic and add to the pot.
- Add all the remaining ingredients to the pot, except the pinot beans.
- Cook for 15 minutes, or until the lentils are cooked. Add the pinto beans and cook for an additional 5 minutes.
- Top with the toppings of your choice and enjoy!
Notes
If using a pressure cooker simply combine all ingredients plus 1 extra cup of broth, serve and enjoy!
Tried this recipe?Let us know how it was!