November 21, 2015
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Good morning, all!

The holidays are upcoming, which makes it a good time to share “foodie” material.

Most of my time this weekend, will be spent in the kitchen, creating festive, vegan food n’ drink, and watching football ~ beautiful! 

I’ll pass along the recipes, as I make progress.

(Long overdue for a beautiful margarita recipe. I know, I know- it’s coming!)

Anyhow, I hope you try out some of the cocktail and food creations ~ compassionate eating, rocks!

With peace, light, and love, 


Vegan Loaded Baked Potato Soup
Serves 6
An insanely delicious, creamy, warm, and vegan soup! Nom!
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Prep Time
20 min
Cook Time
35 min
Prep Time
20 min
Cook Time
35 min
  1. 5 Cups Peeled and Chopped Organic Potatoes
  2. 5 0z Pkg "Uptons Bacon Seitan"
  3. 5. 5 cups Veg Broth (Little more or less based on desired consistency)
  4. 1 Large Onion
  5. 1 Teaspoon Liquid Smoke
  6. 1/2 Teaspoon Salt (more or less to taste)
  7. 1 Teaspoon White Pepper
  8. 2 Tablespoon Olive Oil
  9. 1/3 Cup Spelt Flour
  10. 1/3 Cup Nutritional Yeast Flakes
  11. 1/2 Cup Vegan Mozzarella Cheese Shredded
  12. 1.5 Cup Soy Milk
  13. Scallions, Chopped (for topping)
  14. 1/2 Cup Vegan Pepper Jack Cheese Shredded (for topping)
  1. Chop scallions (set aside)
  2. Prepare Vegan Sour Cream (below) if using, and refrigerate for an hour before serving
  3. Peel and chop five cups of potatoes (roughly 5 large potatoes)
  4. Chop Onion
  5. In a large stock pot, place chopped onion and olive oil and saute (medium heat), until onions are translucent
  6. Add flour to onions, and cook for a minute to form a base
  7. Add potatoes, liquid smoke, salt, and veg broth to pot, and bring to a boil
  8. Reduce heat to low, cover, and cook 20 minutes until potatoes are soft
  9. Once potatoes are cooked, transfer 2.5 cups of them into a blender with the soy milk
  10. Blend until creamy and transfer back to the stock pot
  11. Add vegan mozzarella cheese, nutritional yeast, and a little more veg broth if you want a thinner soup (I prefer mine nice and thick)
  12. Cook on low while you prepare the seitan bacon topping
  13. In a frying pan with a little olive oil, crisp up your vegan bacon
  14. Pat dry with paper towel and crumble with hands
  15. Remove soup from heat. Ladel soup into a bowl, top with vegan pepper jack cheese, scallions, seitan bacon and vegan sour cream ~ enjoy!
  1. For a beautiful vegan sour cream, to top your soup- whisk together the following, and chill for an hour before using! Nom!
  2. 1 Cup Vegan Mayo
  3. Juice from One Organic Lemon
  4. 1/8 Teaspoon salt
  5. 2 Tablespoons Nutritional yeast
The Salted Rim Chronicle