Hearty 30-minute soup made with tempeh, quinoa, enchilada spices, and vegetables.

Scale

1 tbsp olive oil

1 onion, diced

1 bell pepper, diced

2 cloves garlic, minced

1 block tempeh, crumbled

1 tbsp tomato paste

2 cups vegetable broth

1 cup enchilada sauce (vegan, gluten-free)

1 cup cooked quinoa

1 tsp smoked paprika

1 tsp cumin

1 tsp chili powder

Salt & pepper to taste

Fresh cilantro, for garnish

1. Heat oil in a large pot over medium heat.

2. Sauté onion, pepper, and garlic until softened.

3. Add crumbled tempeh, cook until golden.

4. Stir in tomato paste, enchilada sauce, and spices.

5. Pour in broth and bring to a simmer.

6. Add quinoa, stir, and cook for 15 minutes.

7. Taste and adjust seasoning.

8. Rest soup 5 minutes before serving.

Store leftovers in the fridge up to 4 days.

Freeze for up to 3 months.

Top with avocado or vegan sour cream.

Keywords: Tempeh Enchilada Quinoa Soup, vegan soup, 30-minute dinner