Happy November! It’s crazy that we’re kicking off the holiday season already. Emails are starting with holiday gift guides and Thanksgiving menus are floating through my head. Not to mention, we have 2 months left in 2017! Wow. It’s been quite a ride this year to say the least.
I love the cooler temperatures of fall, as long as winter holds off. With the nip in the air, I’m all about warm, comforting foods. This is one of our favorites. A spin on the classic beef and vegetable, this is made with a vegan beefless crumble and fooled my hardcore, non vegan father. He even remarked how good it was… so good.
It’s protein packed and is the perfect way to clean out your veggie bin. This recipe is super flexible so go with the flow. Taste and adjust the seasoning and enjoy. This soup also freezes beautifully.
— Knead to Cook