I made this today!!! It's so good omg! I'm going to have this dish every month for the rest of my life! Hahaaha! It's so delicious!!! I only made one change for the mushroom stock I baked 5 Bella mushrooms with a little salt, no oil, then I blended it with water and dried mushroom powder to get a Souper yum stock for the rice! It makes the flavor of mushroom really strong! Which is A++ for me! 💙💙💙
This looks so good! Here’s a random idea for January: I know one concern people have about plant based diets is getting enough protein. How about centering a few recipes around different foods high in protein to help new vegans see they can meet all their dietary needs without meat? Personally, I love anything tofu 😋.
This was very very good. I added extra of the garlic and spices, nutritional yeast and also added smoked tofu and some potato flakes. I used white mushrooms and dried porcini and morel mushrooms. Will make often this fall and winter!
East Meets Kitchen, I used dried shiitake because that’s what I had on hand. The arrowroot didn’t thicken it, so I ended up adding 1/4 cup brown rice flour, which worked quite nicely. I also added a bit more thyme and 3 bay leaves for added flavor as the finished soup was a bit bland. I guess our palates are accustomed to more robust flavor. Presents very nicely though. Thanks again for sharing! =^..^=
What a beautiful soup! Thank you! Great video! I am OF and V! My soup is very similar however, did not use arrowroot...will try! THANK YOU FOR SHARING! Dawn @ Rich & Dawn in MN :)
Wow, that looks great! I say that about everything you make! 😅 I may make this for Christmas instead of vegan chili, which leads into other ideas for veganuary...try making vegan Cincinnati chili (or other chilis) and vegan "clam" chowder. I have a few ideas on how to pull that one off.
Lol, I don't remember if I mentioned Cincinnati chili earlier or not. I'll just say I did for simplicity and I trust your memory over mine haha. For clam chowder, albeit I've never tried this, I'm thinking a miso base and use the king oyster mushroom. Sounds promising, hope it doesn't turn out awful.
@@EastMeetsKitchen and @machinesofgod: Haha - I'm the person who brought up Cincinnati chili before, so now you have 2 requests for it East Meets Kitchen :) And I'm loving your American classics - Represent over there in the U.K., Grrrl
@@EastMeetsKitchen Sorry for the thumbs down on your comment - A total mistake!!! I meant to thumbs up your comment :) I found an excellent description of Cincinnati chili for you on page 129 of The Oxford Companion to American Food and Drink on Google Books, here: books.google.co.uk/books?id=GZVweuXhZlkC&pg=PT156&lpg=PT156&dq=The+Oxford+Companion+to+American+Food+and+Drink+cincinnati+chili&source=bl&ots=GNaE3xaXT9&sig=ACfU3U0T42n7u-t5n1ksITRIBD2hAijs0w&hl=en&sa=X&ved=2ahUKEwjtja-h5rnmAhULNOwKHYzsDjUQ6AEwAnoECAgQAQ#v=onepage&q=The%20Oxford%20Companion%20to%20American%20Food%20and%20Drink%20cincinnati%20chili&f=false
This was really good, however, mine didn't get thick and creamy like yours :/ not sure what I did wrong. I used almond milk instead of soy and that was the only difference. It was still delicious but I was wanting that creamy kind of soup.
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Oh that soup looks scrumptious! Definetly doing it! Thanks for the recipe!
Oh wow! You are totally taking me back to my childhood here - I can remember stirring this up in my grandmother's kitchen
I made this today!!! It's so good omg! I'm going to have this dish every month for the rest of my life! Hahaaha! It's so delicious!!! I only made one change for the mushroom stock I baked 5 Bella mushrooms with a little salt, no oil, then I blended it with water and dried mushroom powder to get a Souper yum stock for the rice! It makes the flavor of mushroom really strong! Which is A++ for me! 💙💙💙
This looks so good! Here’s a random idea for January: I know one concern people have about plant based diets is getting enough protein. How about centering a few recipes around different foods high in protein to help new vegans see they can meet all their dietary needs without meat? Personally, I love anything tofu 😋.
This was very very good. I added extra of the garlic and spices, nutritional yeast and also added smoked tofu and some potato flakes. I used white mushrooms and dried porcini and morel mushrooms. Will make often this fall and winter!
This looks amazing! I may have to try this weekend! 🌱🙌🏼
I wonder if coconut milk would work instead of the soy? Or would the flavour be too strong?
This looks so good and simple!! I love it!
Looks and sounds delish. This recipe is on my to-make list for THIS weekend...even if I can’t find dried oyster mushrooms. Many thanks for sharing :)
East Meets Kitchen, I used dried shiitake because that’s what I had on hand. The arrowroot didn’t thicken it, so I ended up adding 1/4 cup brown rice flour, which worked quite nicely. I also added a bit more thyme and 3 bay leaves for added flavor as the finished soup was a bit bland. I guess our palates are accustomed to more robust flavor. Presents very nicely though. Thanks again for sharing! =^..^=
I am going to use plant based butter to saute veggies.
I love. Thank you.
@@EastMeetsKitchen You are very welcome.
I make a very similar soup, except I add chayote squash instead of celery. It's fiberlicious.
Nice job. Will try soon.
What a beautiful soup! Thank you! Great video! I am OF and V! My soup is very similar however, did not use arrowroot...will try! THANK YOU FOR SHARING! Dawn @ Rich & Dawn in MN :)
This looks amazing, definitely wanting to try this 😁
Yummylicious 😊 Thank you foe a wholesome recipe
Would any other rice work? Tia
Mine came out watery as well, and I followed the steps. Maybe the 6 cups of broth was to much, but that was what the recipe stated.
Looks good!
Wow, that looks great! I say that about everything you make! 😅 I may make this for Christmas instead of vegan chili, which leads into other ideas for veganuary...try making vegan Cincinnati chili (or other chilis) and vegan "clam" chowder. I have a few ideas on how to pull that one off.
Lol, I don't remember if I mentioned Cincinnati chili earlier or not. I'll just say I did for simplicity and I trust your memory over mine haha. For clam chowder, albeit I've never tried this, I'm thinking a miso base and use the king oyster mushroom. Sounds promising, hope it doesn't turn out awful.
@@EastMeetsKitchen and @machinesofgod: Haha - I'm the person who brought up Cincinnati chili before, so now you have 2 requests for it East Meets Kitchen :) And I'm loving your American classics - Represent over there in the U.K., Grrrl
@@EastMeetsKitchen Sorry for the thumbs down on your comment - A total mistake!!! I meant to thumbs up your comment :) I found an excellent description of Cincinnati chili for you on page 129 of The Oxford Companion to American Food and Drink on Google Books, here:
books.google.co.uk/books?id=GZVweuXhZlkC&pg=PT156&lpg=PT156&dq=The+Oxford+Companion+to+American+Food+and+Drink+cincinnati+chili&source=bl&ots=GNaE3xaXT9&sig=ACfU3U0T42n7u-t5n1ksITRIBD2hAijs0w&hl=en&sa=X&ved=2ahUKEwjtja-h5rnmAhULNOwKHYzsDjUQ6AEwAnoECAgQAQ#v=onepage&q=The%20Oxford%20Companion%20to%20American%20Food%20and%20Drink%20cincinnati%20chili&f=false
This looks luscious! I wonder if any of the Bute Island stash might have worked for this soup? ; ) TFP!
@@EastMeetsKitchen Understood. Thanks for the reply : )
This was really good, however, mine didn't get thick and creamy like yours :/ not sure what I did wrong. I used almond milk instead of soy and that was the only difference. It was still delicious but I was wanting that creamy kind of soup.
carebear same here and i did use soy milk.
That s not wild rice. Its white and brown. Other than that the soup looks delicious