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Spice up your dinner table with our vegan Mexican Roasted Potatoes! These flavor-packed spuds are a delightful twist on traditional roasted potatoes. They are infused with zesty Mexican spices and use just a handful of ingredients. With minimal prep, they're incredibly easy to make. Plus, they're versatile enough to serve as a satisfying side dish or even a tasty snack. Whether you're hosting a fiesta or simply craving some south-of-the-border flair, these potatoes are sure to be a hit.

Vegan French Onion Soup (alcohol-free)

Gather around for a heartwarming bowl of Vegan French Onion Soup! This cozy dish is filled with all the classic flavors you love, from caramelized onions to a rich broth. Topped with baguette slices and vegan cheese, this plant-based delight is a delicious indulgent tasting treat. Serve with lunch, or dinner. Also perfect for date night dinner menus or party gatherings. Whip up a batch of this easy vegan soup that's sure to please everyone at the table!
Servings 4
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes

Ingredients
  

  • 4 medium onions, (yellow or white) cut in half and thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons vegan butter
  • 5 cups vegetable broth (divided)
  • 2 cloves garlic, minced
  • 1 teaspoons dried thyme
  • 1/8 teaspoon dried ground rosemary
  • 1 bay leaf
  • 1 tablespoon flour
  • 3 tablespoon tamai or soy sauce
  • 1 tablespoon yellow or white miso
  • 2 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  • baguette (slice and toast well until completely crisp)
  • 1 cup vegan cheese for topping (such as vegan mozzarella)

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil and vegan butter over medium heat. Add the sliced onions and cook, stirring frequently, until caramelized and golden brown, about 35 - 40 minutes. If onions begin to scorch, lower the heat slightly.
  • Add minced garlic, and stir for one minute until fragrant.
  • Evenly sprinkle the flour over the onions. Stir well mixed for about 1 minut to coat the onions and cook out the raw flour taste..
  • Pour in the balsamic vinegar and add 1/4 cup of vegetable broth. Use a wooden spoon to actively scrape up all the delicious browned bits (fond) stuck to the bottom of the pot, to deglaze.
  • In a small bowl, whisk the miso and another 1/4 vegetable broth until smooth with no lumps. Pour this mixture, the remaining vegetable broth, tamari, thyme, rosemary, and salt into the pot. Add the bay leaf.
  • Bring the soup to a boil, then reduce the heat to low, cover, and simmer for an additional 30 minutes to allow the flavors to meld together.
  • Turn on your oven brolier. Remove and discard the bay leaf. Ladle the hot soup into oven-safe bowls. Top each bowl with 1 or 2 slices of your hard-toasted baguette, then generously layer the vegan cheese over the top of the bread.
  • Place the bowls of soup under the broiler and broil until the cheese is melted and bubbly, about 2-3 minutes. Watch carefully.
  • Remove carefully. Serve hot.