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Prep
Difficulty
Easy
Time
Estimate
45 mins
Preheat the oven and roast the sweet potatoes. Prepare the soup. Once it is simmering, whip up the tempeh sticks, other salad ingredients and the dressing. When the soup is ready to serve, dress the salad and serve together.
Playful veggies are brought together with vegan tempeh all drizzled with a barbecue sauce enhanced dressing. Find a low-processed favorite store-bought variety or make your own sauce such as the Asian Plum Barbecue Sauce or the Blackberry Barbecue Sauce. This recipe is brought to us by the talented Jaime Mayfield of the Seasonal Veg Head. Make this gluten-free by using a wheat free soy sauce. This is easily vegan by omitting the goat cheese and yogurt.
This sunshine soup, as the recipe’s creator Jaime Mayfield of Seasonal Veg Head describes it, is made possible with a couple bunches of golden beets. Certainly other colors of beets could be substituted, but keep in mind that even one red beet will stain the soup to its own dramatic shade. Skip the sour cream if making this vegan and top with your own favorite topping instead; maybe nuts or even coconut cream. Thanks, Jaime, for your delicious contribution!
