Vegan “Lobster” Bisque
This creamy bisque is great for the summer due to its “lobster“ tendencies or wonderful in the winter due to its warming flavors. If you’ve never tried hearts of palm as a lobster substitute, you’re missing out!
Ingredients
- 2 tbsp extra virgin olive oil
- 1 large shallot
- 1 1/2 tsp minced garlic
- 2 cans of hearts of palm
- 2 tsp paprika
- 4 tbsp gluten free all purpose flour or brown rice flour
- 1 tbsp tomato paste
- 1 cup vegetable broth
- 1 can of unsweetened coconut cream
- 1 can of coconut milk
- optional garnish of chopped chives
Instructions
- Dice the shallot.
- Add the extra virgin olive oil, diced shallot, and minced garlic to a large pot on medium heat. Sauté for two minutes.
- Cut the hearts of palm into 1/4” thick round slices. Add them to the pot and sauté for 3 minutes.
- Add the paprika to the pot and stir. Mix in the flour and tomato paste.
- Add the veggie stock, coconut cream, and coconut milk to the pot and stir until the soup thickens.
- Cover and let simmer for 5 minutes.
- Portion out bisque into bowls and top with an optional garnish of chopped chives.