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Vegan Lobster Bisque


  • Author: Eat Drink Shrink
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 Servings 1x

Ingredients

Scale
  • 5 cups vegetable broth
  • 1 cup almond milk
  • 1 sheet seaweed, (sushi roll size)
  • 2 tbsp vegan butter
  • 4 large shallots, chopped
  • 2 medium carrots, diced
  • 4 large celery ribs, diced
  • 1 cup cashews, raw
  • 4 medium garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 cup dry white wine
  • 1/2 teaspoon smoked paprika (optional)
  • 1 teaspoon dried thyme
  • 1 tsp Old Bay
  • Pinch of cayenne (optional)
  • 2 tsp vegan Worcestershire (optional)
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tbsp chives, chopped (garnish)
  • 1 can Hearts of Palm

Instructions

  1. In a large pot over medium heat add the broth and seaweed.
  2. Bring to a boil, reduce to a simmer, 10 mins. Remove the seaweed. Set aside.
  3. In another large pot over medium heat add the vegan butter, shallots, carrots, garlic, celery, old bay, Worcestershire, smoked paprika, thyme, cayenne, salt/pepper, and cook for 5-7 minutes.
  4. Add the tomato paste, cook for an additional 4, continually stirring.
  5. Add the wine to deglaze the pot, bring to simmer, then reduce to low heat, cook for another 5-7 minutes.
  6. Now add the seaweed infused broth, bay leaf, almond milk, and cashews.
  7. Bring to a boil, reduce to a simmer, 10 minutes.
  8. Remove the bay leaf and throw in a blender. Blend until smooth. Garnish heart of palm, chopped chives and Old Bay.

Nutrition

  • Serving Size: 4
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