In this hilarious, informative and entertaining recipe demo, celebrity vegan chef and TV host Jason Wrobel, aka J-Wro, shows us how to turn regular mushrooms into a protein-rich, savory, and creamy soup. This meal will keep you warm, full, and happy on even the coldest winter day, but it's perfect for any time of year too!
Author:
Jason Wrobel
Ingredients
1 tablespoon extra-virgin coconut oil
½ cup red onion, diced
2 1/2 – 3 cups mushrooms, sliced
1 tablespoon organic gluten-free tamari or namashoryu or coconut aminos
3 cups coconut milk (or according to desired consistency)
Add red onion and sauté until just slightly translucent, about 5–6 minutes. Keep on a low temperature to avoid scalding and browning onions.
Add mushrooms and tamari.
Cook about 10–15 minutes, until mushrooms are super soft.
Pour coconut milk into soup pot and add Warrior Blend protein. Heat on low.
Add cooked mushrooms and onions to coconut protein mixture.
Stir continually over low heat until you get gentle rolling boil.
Reduce heat and add pepper, paprika, parsley, and olive oil.
Stir and serve in bowl.
Top with more parsley and paprika. Enjoy!
Recipe Video
In this hilarious, informative and entertaining recipe demo, celebrity vegan chef and TV host Jason Wrobel, aka J-Wro, shows us how to turn regular mushrooms into a protein-rich, savory, and creamy soup. This meal will keep you warm, full, and happy on even the coldest winter day, but it's perfect for any time of year too!
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