Serves 8 – 1 ¼ cup servings
1 cup uncooked wild rice
1 cup diced onion
2 garlic cloves, minced
3 cups vegetable broth
1 ½ cups peeled, cubed potato
3 cups milk substitute, such as almond, cashew or soy milk (Original & Unsweetened)
1 recipe Vegan Mozzarella Cheese Sauce** (below)
2 cups diced Heritage Health Food Chick’n Tenders™ (about 6 pieces, or 1 Pkg.)
¼ t. salt (or to taste)
¼ t. garlic powder
¼ cup chopped fresh parsley, or 1 T. dried parsley
NOTE: For a thicker soup add 1 extra boiled potato to the Vegan Mozzarella Cheese sauce and blend until smooth.
**Vegan Mozzarella Cheese sauce:
¼ cup raw cashews
1 cup HOT water
2 T. Tapioca Starch
1 T. Nutritional Yeast Flakes
1 t. lemon juice
½ t. salt
¼ t. garlic powder
1/8 t. liquid smoke (optional)
Directions:
- Cook rice according to package directions, omitting salt.
- In a large soup pot that has been sprayed with cooking spray, sauté onion and garlic about 3 minutes.
- Add vegetable broth and diced potato; bring to a boil, cover and reduce heat, and simmer until potato is tender, about 10 minutes. When potato is tender, add milk substitute.
- While potato is cooking, make Vegan Mozzarella Cheese Sauce: Combine ingredients for the cheese sauce into a powerful blender and whiz for 2-3 minutes, until creamy.
- Then: Add to soup pot. Stir until thickened (Cheese sauce will thicken the soup).
- Add cooked rice, diced Heritage Health Food Chick’n Tenders™, and seasonings.
P.S. Vegan Mozzarella Cheese Sauce is GREAT used in most recipes to replace cheese. Very delicious! If using as a cheese, heat sauce on stove in a small saucepan, stirring until thickened.