Prepare the hot vegan stock and add the dried textured vegetable protein chunks to the stock to soak as the veggies are prepared.
Melt a heaped tablespoon of vegan margarine or butter in a pan.
Add the onion, carrot, turnip and potato chunks. Saute for 5 minutes. Pop a lid over the pan but leave a gap to allow steam to escape. Stir frequently.
Add the leeks and garlic, stir well and cook for a further 5 minutes.
Pop in the bay leaf and sprig of thyme, or dried herbs. Pour in the two tablespoons of soya sauce, one tablespoon of white wine vinegar and vegan stock, including the TVP chunks.Add a few pinches of salt and pepper
Bring to the boil, lower the heat and simmer for 35-45 minutes until the vegetables are soft.
While soup is cooking prepare the bread, vegan bacon, vegan cheese and fresh parsley, if having.
Once the soup is ready season with one tablespoon of white wine vinegar and salt and pepper to taste.
Serve ladled into bowls and topped with fresh parsley and chopped vegan bacon. A few bits of vegan cheese crumbled over the soup is tasty. Or a sprinkle of nutritional yeast flakes.And a few chunks of crusty bread to dunk in and soak up the veggie juices is always appreciated.
Nutritional information is for guidance only and is not a strict calculation as ingredients vary.
Nutritional information does not include the 4 slices of frozen vegan bacon as this ingredient is optional and will vary.
As this is a low calorie meal serving with chunks of crusty bread and vegan cheese helps bulk out the meal and calories.
Store leftover Cawl soup in the refrigerator for up to 3 days.
Or freeze for 3-4 months.
Reheat by gently bringing to the boil within a pan and simmer for 2-3 minutes until piping hot.
Replace the TVP chunks with soya curls, sliced thick mushrooms or small whole mushrooms, tempeh, seitan, can of drained beans [400g/14oz], or any dried, fresh or frozen meat alternative.
For gluten-free Cawl use a gluten-free stock/broth, gluten-free Tamari soya sauce, and a gluten-free meat alternative.