Golden Coconut Black Bean Soup + Lion’s Mane Mushrooms Steak Bites

When the weather turns chilly, it’s time to prepare a comforting bowl of soup. I wasn’t in the mood for a regular soup; I craved something unique with a fresh burst of flavor. This soup is not only visually appealing but also incredibly creamy. I used dehydrated Lion’s Mane mushrooms for this recipe, and the texture turned out exceptionally meaty. The dehydration process strengthens the fibers, resulting in a satisfying bite. I used the Eden brand dehydrated Lion’s Mane mushrooms for this recipe.

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Ingredients:

3 roasted golden beets
1 roasted potato
2 roasted shallots
4 roasted garlic cloves
1 can of coconut cream
4 cups vegetable broth
2 tablespoons miso
2 tablespoons liquid amino
Juice from 1 lemon
2 tsp of cumin
2 tablespoons avocado oil
Salt and white pepper to taste
1/2 tablespoon chopped ginger
1 teaspoon coriander

Seared Lion’s Mane:

Dehydrated Lion’s Mane 2oz

Marinade:

1 tablespoon avocado oil
2 teaspoons cumin
2 teaspoons chili powder
1/4 cup chopped cilantro
1 tablespoon lime juice
1/3 cup orange juice
4 crushed garlic cloves
3 tablespoons vegan Worcestershire sauce
A few drops of liquid smoke
1 tablespoon liquid amino
1/4 cup vegetable broth
To taste, salt and pepper

Extra ingredients:

Chopped red pepper
Fresh chives
Fresh dill
Chili oil

• • Lime

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Directions

Roast the beets, potato, shallots, and garlic in a roasting pan. Add avocado oil, salt, and pepper to the mixture. Cover the roasting pan and bake at 380 degrees Fahrenheit for 1 hour.
After roasting, add all the soup ingredients to a high-power blender and blend until smooth.
Pour the soup back into the pan and cook on medium heat until it thickens. If you prefer a thicker soup, add an arrowroot or cornstarch slurry (2 tablespoons of arrowroot or cornstarch mixed with 2 tablespoons of water).
Add the warm soup to the dehydrated Lion’s Mane and let it soak for 10 minutes. While you wait, mix all the marinade ingredients in a cup. Drain the Lion’s Mane and then add the marinade and let it marinate for an hour.
Add the marinated Lion’s Mane to a pan and cook until it has a nice sear on each side.
Serve the soup in a bowl with cooked black beans, sautéed Lion’s Mane or your choice of meat replacement, sliced red peppers, chives, fresh dill, chili oil, and lime. Enjoy!

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