Vegan cheese, leek and minced meat soup

Ingredients for 4 servings:

• 200 g smoked tofu
• 600 g potatoes
• 500 g leek
• 2 tbsp soy sauce
• 1 tsp liquid smoke
• 800 ml vegetable stock
• 1 tsp thyme
• 800 salt and pepper
• some oil
• 30 g cashew nuts
• 200 ml water
• 6 tbsp nutritional yeast
• 2 tbsp tapioca starch
• 2 tbsp lemon juice
• 1 tsp salt
• 1 tsp paprika powder
• 1 tsp miso paste, light
• 1 tsp agave syrup
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp turmeric powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

a hearty stew classic for cold days

Process the tofu in a food processor until it becomes minced. Peel and chop the potatoes, rinse them with clean water until no starch remains, then drain. Slice the leek. Grind the cashews and mix them in a blender with the remaining ingredients for the cheese sauce. Heat a little oil in a large pot and fry the tofu mince. Deglaze the tofu with the soy sauce and liquid smoke. Add the potatoes, leek, and thyme. Sauté the vegetables for 5 minutes and season lightly with salt and pepper. Add the vegetable stock and simmer the soup until the potatoes are tender. Then stir in the cheese sauce and bring to a boil once until the soup thickens. Tip: For a nice visual effect and a fresh kick, garnish the soup with a few spring onion rings at the end.