Taco Soup Sourdough Bowl

Ingredients

• 8 dried chili pods (Soaked in hot water for 1 hour)
• 1 red bell pepper (Roasted; remove seeds after cooling)
• 0.25 red onion (Roasted)
• 3.5 garlic cloves (Roasted; source specifies 3–4 cloves)
• 8 oz tomato sauce with jalapeño (For the soup)
• 2 tbsp avocado oil (For the soup)
• 1 tbsp ground cumin
• 3 cup vegetable broth (For the soup)
• salt (To taste)
• black pepper (To taste)
• 8 oz oyster mushrooms
• 0.5 cup panko bread crumbs
• 0.5 cup cooked quinoa
• 0.25 cup tomato sauce with jalapeño (For the mushroom taco grounds)
• 1 pack taco seasoning (Use one standard packet)
• 0.333 cup vegetable broth (Added to the mushroom grounds)
• cooking oil (A small amount for preventing the mushroom grounds from sticking)
• black beans (Amount not specified; approximately 1 can, drained, estimated for the stated yield)
• 1 sourdough boule (Hollow out the center to make serving bowls; amount not specified)
• 1 avocado (For topping; amount not specified)
• cilantro (For topping; amount to taste)
• vegan cheese sauce (Optional topping; amount to taste)

Steps

1. 1

   Soak the dried chili pods in hot water for 1 hour, until softened. Drain before blending.

2. 2

   Preheat the oven to approximately 425°F (220°C). Roast the red bell pepper, red onion, and garlic cloves for 20–25 minutes, until softened and lightly browned. Let the vegetables cool, then remove and discard the pepper seeds.

3. 3

   Add the soaked chili pods, roasted bell pepper, roasted onion, roasted garlic, tomato sauce with jalapeño, avocado oil, cumin, and 3 cups of vegetable broth to a blender. Season with salt and pepper to taste.

4. 4

   Blend the taco soup mixture until completely smooth. Set it aside while preparing the mushroom taco grounds.

5. 5

   Place the oyster mushrooms in a food processor and pulse briefly until they resemble coarse crumbles. Do not over-process them into a paste.

6. 6

   Transfer the mushroom crumbles to a bowl. Add the panko bread crumbs, cooked quinoa, tomato sauce with jalapeño, and taco seasoning. Mix thoroughly until evenly combined, leaving out the 1/3 cup of vegetable broth for later.

7. 7

   Heat a small amount of oil in a skillet or sauté pan over medium heat to prevent sticking. Add the mushroom mixture and cook for 2–3 minutes, stirring frequently, until warmed and lightly toasted.

8. 8

   Pour in the 1/3 cup vegetable broth. Simmer the mushroom grounds, stirring frequently, until all of the liquid has evaporated and the mixture has a crumbly, taco-meat-like consistency.

9. 9

   Add the blended soup, cooked mushroom grounds, and black beans to a large pan or pot. Bring the mixture to a gentle simmer.

10. 10

    Simmer the soup for 15 minutes, stirring frequently so the grounds do not settle or stick. Taste and adjust the salt and pepper if needed.

11. 11

    Prepare the sourdough bowl by cutting out and removing the center of the sourdough boule, leaving enough bread around the sides and bottom to hold the soup.

12. 12

    Ladle the hot taco soup into the hollowed sourdough bowl. Top with avocado, cilantro, and vegan cheese sauce if desired. Serve immediately.

Notes

The source lists 20–25 minutes of prep time, 45 minutes of cook time, and 5–6 servings. The one-hour chili soaking time is additional elapsed time. Amounts for black beans, sourdough boule, avocado, cilantro, and optional vegan cheese sauce were not specified in the source; estimates are provided where needed for nutrition and serving calculations.

Nutrition per serving

• main
• soup
• vegan
• plant-based
• Mexican-inspired
• dairy-free
• sourdough bowl
• comfort food