One of the hardest things about being a vegan is seeing all the delicious food on Pinterest that I’ll never be able to make. Even my own food board is loaded with cheese dishes. It’s torturous, which is why I’m excited by the challenge of making all those yummy foods the vegan way. I decided to start with this super cool recipe for easy taco soup I found. It looks delicious and easy, but called for some meat products. In my version I replaced the cream of chicken with refried beans – they thickened it up well, and instead of the chicken broth, I used vegetable broth. We also had an extra onion we had around from another recipe we were making so we decided to throw that in as well. It was good, but still optional. We eliminated the chicken altogether, which is why my eight can recipe is actually seven.
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
1 (14.5 oz.) can petite diced tomatoes, drained
1 (15.25 oz.) can sweet corn, drained
1 (10.75 oz.) can vegetarian refried beans
1 (10 oz.) can green enchilada sauce
1 (14 oz.) can vegetable broth
1 packet taco seasoning
- Mix all ingredients together in a large pot.
- Heat until warm, stirring occasionally.
- Serve with tortilla chips and a dollop of vegan sour cream.