Ingredients for 3 Servings
160 g Veggie Mince [Order No: 155]
140 g red or yellow onions (2 small onions)
6 g fresh garlic (2-3 cloves)
20 g oil for frying (3 tbsp)
250 g leek (1 stalk)
5 dl vegetable stock
400 g No Moo, Raclette [Order No: 413]
1 g marjoram, ground (½ tsp)
15 g Nutritional Yeast Flakes (3 tbsp.)
5 g Tamari / soy sauce (1 tbsp.)
pepper from the mill
140 g red or yellow onions (2 small onions)
6 g fresh garlic (2-3 cloves)
20 g oil for frying (3 tbsp)
250 g leek (1 stalk)
5 dl vegetable stock
400 g No Moo, Raclette [Order No: 413]
1 g marjoram, ground (½ tsp)
15 g Nutritional Yeast Flakes (3 tbsp.)
5 g Tamari / soy sauce (1 tbsp.)
pepper from the mill
100% Vegan Recipe from Vegusto
Creamy leek soup with Veggie Mince and No-Moo Vegan Raclette
Vegusto's vegan raclette alternative provides extra flavour and creaminess for this traditional winter dish. Time to enjoy!
Ingredients for 3 Servings
160 g Veggie Mince [Order No: 155]
140 g red or yellow onions (2 small onions)
6 g fresh garlic (2-3 cloves)
20 g oil for frying (3 tbsp)
250 g leek (1 stalk)
5 dl vegetable stock
400 g No Moo, Raclette [Order No: 413]
1 g marjoram, ground (½ tsp)
15 g Nutritional Yeast Flakes (3 tbsp.)
5 g Tamari / soy sauce (1 tbsp.)
pepper from the mill
140 g red or yellow onions (2 small onions)
6 g fresh garlic (2-3 cloves)
20 g oil for frying (3 tbsp)
250 g leek (1 stalk)
5 dl vegetable stock
400 g No Moo, Raclette [Order No: 413]
1 g marjoram, ground (½ tsp)
15 g Nutritional Yeast Flakes (3 tbsp.)
5 g Tamari / soy sauce (1 tbsp.)
pepper from the mill
Preparation
Peel the onions and cut into small cubes. Peel and finely chop the garlic.
Wash the leeks thoroughly, cut them in half lengthwise and cut them into pieces about 0.5 cm wide.
Sauté the veggie mince with the onions, garlic and oil in a high pan for a minute and then add the leeks.
Cover and simmer over a low heat for 5 minutes.
Then mix the vegetable stock and the No Moo, Rac with a whisk and pour the mixture over the vegetables. Mix everything thoroughly.
Finally, season the soup with the marjoram, the yeast flakes, the soy sauce and the pepper.
Cover and let everything simmer for another 10 minutes over a low heat.