Vegan Stouty Brat & Onion Soup
#BigMountainFoodsRecipeChallenge #BigMountainFoods #Veganrecipes
Vegan Stouty Brat & Onion Soup…what is that you ask? It’s my final recipe entry into the Big Mountain Foods Recipe Challenge. I am still working to create vegan recipes using Big Mountain’s women owned and family operated company in the heart of Vancouver British Columbia.
Big Mountain Foods company was established in 1987. They have worked to stay true to their roots of providing naturally vegan products. I felt led to stay true to their path and make vegan recipes for this contest.
BIG MOUNTAIN FOODS COMPANY SENT QUALIFIED FOOD BLOGGERS TWO OF EACH OF THE FOLLOWING PRODUCTS.
Cauli Crumble Veggie Grounds
Big Brat Veggie Links
Super Food Brekkie Links
Big Brat Veggie Links
THE RECIPE CHALLENGE HAS 3 CATEGORIES! A BLOGGER CAN ENTER ALL THREE!
One Holiday Entertaining Winner (appetizers & sides dishes): $500.00
Cash Prize One Holiday Entrée Winner: $500.00
Cash Prize One Holiday Breakfast / Brunch Winner: $500.00 Cash Prize
Also, a grand prize winner of $1,000.00!
Don’t miss out on my other contest recipe entries for this challenge. Click the following links to see my Big Mountain Indian Starters, Vegan Stuffed Winter Squash and Polenta Mushroom Bruschetta.
What better way to slice a lot of onion than using a mandolin…safely!!! If you have ever made French Onion Soup you know about the large amount of onions that are required. They start out so large but caramelize down to a small pot of deliciousness!!!!
What makes this soup “Stouty”?
Stout beer is the ingredient of my choice, in fact I used a non-alcoholic stout beer. You can use any stout beer that you like to drink or even use a lager beer. I like Athletic Brewing non-alcoholic beer because they taste fantastic and are also vegan.
Like a French Onion Soup, this dish also has a toasty bread on the top. A crispy dark rye bread goes perfectly with the dark stouty onion soup. If dark rye is not your thing, try a light rye or your favorite slice of toasted bread to top the soup, either way just make sure it is nice and crunchy before you place it on the hot soup.
FOLLOW BIG MOUNTAIN FOODS FOR MORE RECIPES AND GREAT PLANT BASED PRODUCTS.
Below you will find the links to their social media platforms.
Website: https://bigmountainfoods.com/
Facebook: https://www.facebook.com/bigmountainfoods/
Instagram: https://www.instagram.com/bigmountainfoods/
Twitter: https://twitter.com/bigmountainfood
Vegan Stouty Brat & Onion Soup
Number of servings: 4
Vegan Stouty Brat & Onion Soup is a rich and delicious dish that warms the soul and satisfies the belly.
Ingredients
- 3 large sweet onion, sliced
- 3 tbs. avocado oil, divided
- 2 tbs. brown sugar
- 4 cups vegetable broth
- 3 garlic cloves, minced
- 1 tbs. fresh thyme leaves
- 1 tsp. kosher salt
- 1/4 c. flour
- 12 oz. Stout beer (non-alcoholic beer was used)
- 1 tbs. whole grain mustard
- 2 tbs. apple cider vinegar (red wine vinegar can be substituted)
- 1-10.58 oz. package Big Mountain Big Brat Veggie Links, thinly sliced
- 4 slices organic whole rye bread, toasted and cubed
- 4 slices vegan cheese, easy melting type recommended
Instructions
- Heat 2 tbs. oil over medium low heat, add in the slice onions and sauté for approximately 40 minutes, stirring occasionally.
- If the onions begin to stick to the pot, add a few tablespoons of the vegetable broth. This should deglaze the bottom of the pot and add enough moist to continue sautéing. Repeat this if needed.
- When the onions have softened and caramelized, add in the brown sugar, thyme, garlic and 1 tsp. kosher salt, stir to combine. Then add in the remaining 1 tbs. of oil and sprinkle the onions with the flour. Toss gently and cook for several minutes to incorporate the flour.
- Add in the stout beer, the remaining broth, whole grain mustard, apple cider vinegar and the sliced Big Mountain Big Brat Veggie Links . Continue to simmer for another 20 minutes to combine the flavors and thicken the soup.
- When ready to serve, turn an oven to broil. Fill four bowls with the hot soup and top with the toasted cubed dark rye bread and vegan cheese. Broil for several minutes to melt the vegan cheese, rotating as needed.
