Vegan Lobster Bisque Soup

by Edward Daniel
Caption of Vegan Lobster Bisque Soup. Image by Edward Daniel (c).

Vegan Lobster Bisque Soup is a serious contender and no harm to marine life in the making.  What I love about this dish is its creaminess and richness and yet a subtle sea flavour.  Maitake mushrooms (or also known as hen of the woods) have a rich, savoury yet zesty flavour to them. I love them.  This is one of my masterpieces and signatory dishes.

Caption of Vegan Lobster Bisque Soup. Image by Edward Daniel (c).
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 250g maitake mushrooms
  • 1 carrot, medium
  • 2 shallots, sliced
  • 2 cloves of garlic, minced
  • 2tbs olive oil
  • 50ml cognac
  • 200ml dry white wine
  • 1 litre filtered water
  • 2tbs tomato puree
  • 150g tomatoes, halved
  • Around 20 saffron threads
  • 1tbs maple syrup
  • Pinch of cayenne
  • For bouquet garni tied with string
  • Three sprigs of parsley
  • Couple of sprigs of sage
  • Couple of sprigs of rosemary
  • Couple of sprigs of thyme
  • Couple of bay leaves
  • For roux paste
  • 40g vegan butter
  • 3tbs potato starch
  • For almond cream
  • 50g almonds, blanched
  • 200ml water
  • For garnishing
  • Chives
  • Sweet paprika


  1. In a large saucepan, coat and sauté the maitake mushrooms, carrots, shallots, garlic for three or four minutes.
  2. Pour in the cognac and white wine. Simmer for a further couple of minutes.
  3. Pour in the filtered water. Cover and gently simmer.
  4. Add in the tomato puree, tomatoes, saffron threads and maple syrup, with the bouquet garni. Cover and simmer the bisque under a low heat for 30 minutes.
  5. Remove a couple of tablespoons of the mushroom and set aside for later as garnish.
  6. Make the roux paste by softening the butter in a small saucepan. Add in the potato starch to form a paste. Add in some of the bisque liquid.  Once integrated add to the remaining bisque in the large saucepan.  Whisk well.
  7. Season with salt, pepper and cayenne. Switch off the heat. Add in the almond cream.
  8. Puree the bisque. Tweak any seasoning. Reheat at a low heat.
  9. Serve, garnishing with the reserved mushroom. Sprinkle with chives and sweet paprika.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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