Smooth sensuous velvety Vegan Lobster Bisque Soup seasoned with candied citrusy cognac and a couple of delicate sweet shallots and ballistic garlic cloves.
Get all creamy. And, climax.
This dish will adjust your belief that vegan food can’t be super delicious and lush.
Make this when:
- You’re feeling carnal and looking for guilty pleasure but without ending up in the bedroom
- You’re creating an opulent fine dining experience with friends and looking to impress
- You fancy something de luxe but want to keep it a secret from the rest of the World
Vegan Lobster Bisque Soup was inspired when wanting to create a guilt-free vegan version, less harmful for marine life yet packed with taste, and getting my apron and experimenting with Maitake mushrooms.
Maitake mushrooms (or also known as hen of the woods) have a rich, savoury yet zesty flavour to them. Use oyster mushrooms, if unavailable. I normally order my Maitake mushrooms from Livesey Brothers here in the UK. Great service and the Maitake is use for this recipe.
Creamy rich yet subtle, this Soup is one of my masterpieces and signature dishes.
This Soup is a vegan seafood dish.
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.