Ingredients
Scale
- 2 pounds ground beef
- 1/2 large onion, diced
- 6 large carrots, sliced
- 3 stalks celery, sliced
- 2 tsp dried basil
- 2 tsp dried parsley flakes
- 1 tsp minced garlic
- 1/4 cup vegan butter, divided (use an olive oil–based brand, soy-free and nut-free)
- 3 cups chicken broth (make sure it’s soy and gluten free)
- 6–8 small to medium sized potatoes, peeled & diced
- 1/4 cup gluten-free all-purpose flour (avoid coconut or almond flour blends)
- 2 cups vegan mozzarella cheese, OR cheddar cheese (Violife is a good nut-free, soy-free option)
- 1 1/2 cups unsweetened oat milk, OR rice or pea milk (no soy, or nut)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup vegan sour cream (Violife is recommended)
Instructions
- Boil the potatoes in water until soft, then drain and set aside.
- In a big pot, cook the onion, carrots, and celery in 2 TB vegan butter, till soft and golden brown.
- Add ground beef, basil, and parsley to the pot. Cook thoroughly.
- Pour in the chicken broth and minced garlic and let it heat up.
- In a small bowl, mix the flour with the oat milk until smooth, then slowly stir it into the pot.
- Add the rest of the butter, the vegan cheese, salt, and pepper. Stir until melted and creamy.
- Add the cooked potatoes and sour cream. Stir gently and heat for a few more minutes.
Enjoy!