This Vegetarian Lentil Tortilla Soup is my all-time FAVORITE! It can be made in an Instant Pot pressure cooker, slow cooker, or on the stove, for an easy and crazy tasty soup everyone will love! Vegan, Vegan Dinner, Vegan Recipes, Vegan Breakfast, Vegan Meal prep, Vegan Meals, Vegan Ideas, Vegan Recipes Easy
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 1 head of cauliflower 3/4 cup all-purpose flour (or chickpea flour for a gluten-free version) 3/4 cup unsweetened almond or soy milk 1/4 cup water 2 teaspoons garlic powder Check below.
Instructions:
First of all. Heat the oven to 350 °F.
Step two, Carefully cut the cauliflower into bite-sized florets.
Step three, In a large bowl, combine the all-purpose flour, the plant-based milk, the water, the garlic power, the paprika powder, the salt, and the black pepper. Stir until well combined. For a gluten-free version substitute the all-purpose flour with chickpea flour (also omit the water if using chickpea flour).
