This has got to be one of my favourite dishes EVER for a cosy night when it’s chilly!!! A re-take on traditional bacon hock soup so that it doesn’t cost a life in order for us to enjoy our meal, which also better for our planet!
At the time of publishing this recipe, I’ve already been plant-based for coming up 4 years. However, in 2020 I was living on a farm and we were actually gifted a miniature pig. I already no longer enjoyed bacon and didn’t eat it, but I had no idea that pigs were so hilarious and had so much personality. When we got Eddie, he was just a few months old and already knew how to sit for his food. He would come on walks when I walked the dogs, and we even took him swimming at the beach and he stole someones picnic!!!
He was such a character running down to our bedroom window at 7am every morning oinking, rolling over for belly rubs and sneaking into the shed tipping over an entire bin of pellets, then passing out in the long grass because he could no longer walk because he was so full. It really helped reiterate in my head that I was doing the right thing by choosing to eat plants every day, and educating others on how to do the same.
The brand of veggie bacon I used in this recipe was Veef, which I found in the freezer at Woolworths in Australia. Otherwise I also enjoy Vegie Delights, Sunfed and Next.
People often ask what’s actually in mockmeat, so in the Veef brand in particular it contains –
Water, Soy Protein (21%), Vegetable Oil, Cocoa Butter, Pea Protein (2%), Yeast Extract, Thickeners (Methylcellulose, Guar Gum), Natural Flavours, Beetroot Powder, Caramel Colour (150a).
It’s still best to opt for protein in its most natural form such as tofu and tempeh, beans and legumes, nuts and seeds etc. But I totally enjoy mock meat a few times a week as the rest of my plate is still filled with veggies, and to me it’s better for my health and living in align with my values. At least I’m avoiding all of the antibiotics in animal meat, saturated fat and not putting myself at risk of avoidable disease.
To learn more about it, sign up for my Free 7-Day Plant-Based Masterclass Series.
Hearty Pea & 'Bacon' Soup
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Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Crushed Garlic
- 1 tbsp Crushed Ginger
- Herbs & Spices (I used Cajun, Moroccan, Tuscan and Turmeric Paste)
- 1 Yellow Onion
- 2 Potato
- 2 Carrots
- 500 grams Green Split Peas
- 4 cups Vegetable Stock
- 2 Cans Coconut Milk
- 1 pack Veggie Bacon
Instructions
- Heat a large pot on the stove with a dash of oil, garlic, ginger, herbs and spices. Thinly slice the onion then cut the potato and carrot into smaller chunks. Add to the pot and simmer until onion starts to go golden.
- Add the split peas and veggie stock. Continue cooking until peas are soft in the middle and most of the water has been absorbed.
- Blend the soup with a handheld blender or food processor. I blended it about 80% so it still had some chunky pieces in it. Place back on the stove at very low heat and add the coconut milk.
- Cut the veggie bacon into small cubes and sauté for a few minutes until slightly golden, then add to the soup.
- Divide between bowls, or pour into an airtight container if you are doing meal prep.
- For presentation, I topped with fresh coriander (use any herb of your choice) and a drizzle of plant milk.
Notes
Add more liquid to the soup depending on your desired consistency. Enjoy on its own, or with toast!
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