Dear Vegans?

Question

If i wanted or needed to thicken a soup without using roux or do vegans use roux. I don't want to use a slurry because I want it to have a sheen. what would you use. Tanks

Answer 1

You can use:

Okra
Pasta
Potato hunks
mashed potaot flakes
arrowroot
Wondra by Gold Medal (add directly to hot liquids; a lifesaveer!)

Answer 2

You can make a roux with any of the various organic flours available at most good grocery stores or health food outlets. You can also thicken a soup by adding rice or, if it's a bean soup, mashing about a cup or so of the cooked beans and then returning them to the soup. The mashed beans will absorb a great deal of water and will give the soup a level of creaminess that you might not have imagined possible

Answer 3

I'm not a vegan, but I would think they would not use a roux, as a roux involves butter . . . dairy. My recommendation would be to use corn starch. If you do that, though, make sure you dissolve the corn starch in cold water before putting it into your hot soup - otherwise it will clump. If you don't have corn starch, you could use flour the same way. My husband once thickened a soup very nicely using corn tortillas - they dissolve in the broth. (If you do that, make sure lard isn't one of the ingredients! Often, they are NOT made with lard, but once in a while . . . ) You could use rice or barley, too, but they won't dissolve. They'll just make it less brothy.

Answer 4

You can thicken a soup without using flour and butter or eggs — just purée a portion of the soup and stir it back into the pot.

With a baking potato---wrap in a paper towel and microwave 5 minutes at 100% power until soft. Peel, mash and add the potato into soup.

Tomatoes or Tomato Paste...

Answer 5

Corn starch will thicken a soup or stew. When you complete cooking whatever it is, the 'juice' in the pot can be thickened like this--1-2 teaspoons of cornstarch, place in a coffee cup or mug, add COLD water (1/4 cup) and whisk until it is liquid. Pour gradually into soup pot while soup is on simmer LOW heat. Stir up until it thickens (will happen quickly) and serve.

Answer 6

You can just use an oil to make the roux, any fat will work really. Equal parts fat and flour = roux

Answer 7

YOu do know that even with the most exotic concotions you are not getting full proteins or Amino Acids without a little bit of meat product!

Proteins are what makes cells!

And what's wrong with rue? A little margine a little wondera! Takes 5 minutes!

Answer 8

Earl D has no idea what he's talking about, and as such, should stop spreading false information. A quick search for any food on nutritiondata.com will show you plant sources of protein are "complete" proteins. No one needs meat.

Answer 9

try wheat flour. I think roux is okay though. Cornstarch is good for that too!

Answer 10

Darn, I came to this question hoping it was something I could answer simply as a Vegetarian. I'm not strong-willed enough yet to go vegan, kudos to you!