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  • Shona McCarthy

No-Lobster Bisque, For Vegetarians, Vegans etc.


So, back when I was a meat-eater I was in Japan and happily drinking lobster bisque out of a bread-bowl at Wendy's. But now that I can't go to Japan, and now that I can't eat lobster, the question is, how can I have that lovely soup again? Well, there are plenty of Vegan lobster bisque recipes on the internet, and while some of them are excellent, they're all a bit... complicated. And ask for ingredients you probably don't have in your town. And they don't really taste and look as much like the soup I had at Wendy's Japan as I think they could. So, here is my take. This recipe is made to be Vegan and Vegetarian suitable. This is also low carb, so good for dieters. But it can be good for anyone who wants to try bisque but can't have lobster for whatever reason. This makes enough for about 6 normal people to have a bowl each as the start to a nice meal. Or enough for about 3 people to make it a meal. Some aspects of this recipe are a bit time consuming, so you might want to give yourself at least 3 hours to get it all done.


Ingredients


2 cups of cashew nuts

6 cups of faux chicken stock/broth (vegetable will do)

1 cube faux chicken stock/broth (vegetable will do)

2 tablespoon olive oil

6 tablespoons of garlic powder

1 can of tomatoes

1 cup of white wine (rose or cooking wine will do in a pinch)

2 cups of chopped Asian cabbage

3 large king oyster mushrooms, diced

6 tablespoons of tomato sauce/ketchup

1 teaspoon of thyme

3 teaspoons of parsley

2 teaspoons of paprika

Pepper, Himalayan salt and cayenne red pepper to taste. Equipment


Large Bowl/s Plate

Blender

Large Saucepan Microwave

Spatula 1. Place the cashew nuts, chopped cabbage, mushrooms and two cups of the stock in a large bowl. Place a plate on top as a lid and microwave for 30 minutes. You might need to do this in multiple turns if your bowls or microwave is too small. The object is to make everything nice and soft and then let it cool down so it can be blended. So you might need more time depending on the power of your microwave. I found about an hour was enough time for it all to cool down. 2. While the things in the microwave are cooking and cooling, put the olive oil and garlic powder into the bottom of the saucepan on high heat and quickly fry the powder in the oil. This will help the develop the flavours. Then you can put the rest of the stock/broth in the saucepan along with the parsley, paprika, thyme, stock cube, tomato sauce and wine. But don't heat it yet.


3. When the food in the microwave is soft and cool enough, put them through the blender till they are all a nice, uniform puree. Do the same with the can of tomatoes. If the heat is too high, or you need more liquid, you can put in some from the saucepan.


4. Put the puree into the saucepan and turn on your stove at high heat, stirring with your spatula till it is hot. The spatula makes it easier to keep the soup from burning on the bottom of the saucepan since you can scrape it along the bottom.

5. Taste the soup and then add the pepper, Himalayan salt and cayenne red pepper to suit yourself. You can also garnish it as you like.



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(Images in this post are from Unsplash since I can't take photos so well.)


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