Vegan Taco Soup

Step 1

In a large Dutch oven or large pot, add the oil and veggies (bell peppers, onion, and garlic). Sauté over medium-high heat until they begin to change color and slightly soften, about 5-8 minutes.

Step 2

Now, add the remaining soup ingredients (except the tofu ground beef) to the pot and bring to a boil.

Step 3

Once boiling, reduce the heat to medium-low and simmer the soup for 30 minutes or until the veggies are soft and tender.

Step 4

Allow the soup to rest in the pot for 5-10 minutes before serving.

Step 5

To serve, mix the tofu ground beef into each bowl individually. Top with any of the topping options above.

Step 6

Add all the ingredients (except the tofu meatless crumble) to your slow cooker.

Step 7

Stir to combine everything.

Step 8

Cover and cook on LOW for 6 hours or HIGH for 4 hours.

Step 9

To serve, mix the tofu ground beef into each bowl individually. Top with your favorite toppings.

Step 10

Add the veggies for sautéing and oil to the inner pot of your Instant Pot.

Step 11

Using the sauté feature, sauté the veggies for 5-8 minutes to soften.

Step 12

Now add the remaining ingredients (except the tofu crumble) to your Instant Pot.

Step 13

Seal the lid and use the “manual: or “pressure cook” button to set the Instant Pot to 3 minutes at high pressure.Note: The Instant Pot takes about 15 minutes to come to pressure before sealing and cooking.

Step 14

Once the time is up, allow the pressure to naturally release for 5-10 minutes. Now, carefully turn the steam knob to “venting” to release the remaining pressure. Then, carefully open the lid and stir the soup.

Step 15

To serve, mix the tofu ground beef into each bowl individually then top with your favorite toppings.

Step 16

Cool any leftovers close to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 4-5 days. It’s best to store the soup and the tofu ground beef separately since the tofu will absorb the liquid.

Step 17

Cool the soup to room temperature then transfer it to a freezer-safe airtight container. You can place the soup in a large container or freeze in individual portions. The soup will keep good in the freezer for 4-6 months.