Vegan Cheeseburger Soup Recipes

Steps:

• Divide vegan ground meat into 4 equal pieces. Pick up one piece, transfer to a cutting board, and use your hands to press and shape it into a patty about 1/4-inch wider than your bun. Repeat to form remaining patties. Put three fingers of one hand together, and press a shallow indentation into the center of each patty. Season with salt and pepper.
• In a large skillet, heat oil over medium-high until shimmering. Add patties and cook, flipping frequently, until well browned and an instant-read thermometer inserted into the coolest part of the center of the patty registers 120 to 125 degrees for medium-rare, or 130 to 135 degrees for medium. Immediately add cheese slices to the top of the patties, and transfer them to a large plate.
• Dress bottom buns as desired. Place a patty on top, and dress top bun as desired. Close cheeseburgers and serve.

Steps:

• In a large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in flour and pepper; transfer to a 5-qt. slow cooker., Stir in broth and milk. Cook, covered, on low 4-5 hours or until flavors are blended. Stir in cheeses until melted. Top servings with remaining ingredients.

Steps:

• In a large pot, bring water to a boil. Add bouillon cube and stir until dissolved. Add onion and place lid on pot, then reduce to a simmer. Simmer approximately 10 minutes or until onions are translucent, stirring ocassionally.
• In a blender, place cashews, sesame seeds, pine nuts, lemon juice, apple cider vinegar, half of almond milk, sea salt, mustard, cornstarch, paprika, turmeric, and nutritional yeast. Blend until consistency is very smooth, adding remaining almond milk as you blend. This is the faux cheese sauce.
• Add faux cheese sauce, faux meat crumbles, tomatoes, and lettuce to pot and stir to combine. Simmer with lid on until heated through (approximately 10 minutes), stirring ocassionally. Adjust to desired consistency with water or almond milk.