Ever craved the trashiest of trash food? You know the one….a can of gloopy cream of mushroom soup. It is horrid, yet is so comforting. The problem is that cans are heavy, canned soup dehydrated is nasty tasting (all the chemicals concentrate taste-wise) and well, we shouldn’t be eating it anyways! Finding dry cream of mushroom soup mix is hard enough (there are a few sources), none have been vegan though.
So ….. I found my calling today. A vegan/Plant-based diet and gluten-free dry cream of mushroom soup mix. It can be used for making soup or for adding to dry meals, such as rice. And boy did I enjoy my trashy rice for lunch…it was everything I had dreamed of last night – when the idea popped in my head. And while I used creamed coconut for milk, it doesn’t taste of coconut at all.
Vegan Dry Cream of Mushroom Soup Mix
- ½ cup Creamed Coconut, see notes on this
- 3 Tbsp Potato Starch
- 2 Tbsp dried shiitake mushrooms, crumbled
- 1 Tbsp veggie broth mix
- 1½ tsp dried parsley
- ½ tsp onion powder
- ¼ tsp dried thyme
- ¼ tsp dried basil
- ¼ tsp fine sea salt
- 1/8 tsp ground black pepper
Makes about 10 Tablespoons, or 2 batches worth. Store in an airtight container, shake before using.
To make soup, add 5 Tablespoons mix to 1 cup water, heat over a low flame till thickened, whisking preferably, constantly.
If in warmer temperatures (above mid 70’s), store the mix in the refrigerator, as creamed coconut will melt in higher temps.
Creamed coconut comes in bars. Chill the bar, wrapped,for a while, put on food grade gloves and finely grate with a box grater. Gently add grated coconut to a mason jar, store sealed (and if in hotter temps, store in the refrigerator).
Creamed coconut is similar to coconut butter, my method of grating makes it easy to use, where coconut butter is hard to get out of the jar.
I used potato starch, thinking of a good friend who can’t have cornstarch and is gluten-free as well. If, unlike me, you don’t have a vast and deep pantry full of odd flours in mason jars, just use cornstarch.
Trashy ‘Shroom Rice
Pack in a quart freezer bag or sandwich bag:
- 1 cup instant rice, white or brown
- 5 Tbsp dry cream of mushroom mix
- 1¼ ounce bag potato chips
Bring 1¼ cups water to a near boil, add to rice bag, stirring. Seal tightly and put in a FBC cozy, let sit for 10 to 15 minutes. Cuff bag down, stir and top with crumbled potato chips.
Insulated Mug Method:
Bring 1¼ cups water to boil, add it to an insulated mug with dry ingredients, stir and cover. Let sit for 10 minutes.
Stir and top with crumbled potato chips.
One Pot Method:
Bring 1¼ cups water to boil in a pot, add in rice mixture. Take off heat, cover tightly and let sit for 10 minutes. In cooler temperatures or at altitude, use a pot cozy.
Stir rice and top with the crushed potato chips.
If using brown rice, I recommend the one pot method, as it needs a little extra love, the hot pan and boiling water do the trick.
Weight of dry mix is 5½ ounces plus 1¼ ounces for the potato chips. On the potato chips? Lays works the best. Thin, greasy and salty……
And for the rest of you? Fear not…I have a second version coming tomorrow. With another trash-erolle as well.