vegan horseradish soup recipes

- 1/2 tsp. caraway seeds
- Vegetable stock, to taste
- 1 large handful fresh grated horseradish
- 2 1/3 cups water
- 4 1/3 cups cream substitute
- 8 g vegan margarine

- 1/4 cup fresh white breadcrumbs
- 5 tablespoons butter
- 6 cups (or more) canned vegetable broth
- 8 ounces fresh horseradish, peeled, finely grated (about 1 1/4 cups)
- 2 tablespoons olive oil
- 4 ounces smoked turkey, cut into small cubes
- 4 ounces pumpernickel bread slices, cut into small cubes
- 1 pound russet potatoes, peeled, cut into 1/2-inch cubes
- 1/4 cup minced shallots

- 1 onion
- 2 tablespoons white flour
- 2 cloves garlic
- 2 tablespoons vegan margarine or oil
- 3 cups freshly picked and washed young nettles (picked with gloves and caution!)
- salt and pepper
- 2 cups soya milk
- 1 cup water or stock

- 1 butternut squash
- 1 medium onion
- 3 3/4 cups vegetable stock
- pepper
- 1 tablespoon lime rind, shredded (optional)
- 1 tablespoon butter
- 1/8 teaspoon curry powder
- 1 teaspoon chopped sage
- 4 tablespoons heavy cream
- 2 teaspoons horseradish sauce
- 2/3 cup apple juice
- 1 cooking apple
- salt
- 1-2 teaspoon curry powder (plus extra for garnish)

- Salt, to taste
- 3-4 Tbsp. prepared horseradish
- 1 cup vegan mayonnaise
- For the Dip:
- 2 Tbsp. olive oil
- 4 medium zucchinis, cut n half and sliced lengthwise
- 2 tsp. garlic powder
- Salt and pepper, to taste
- 1 cup unbleached all-purpose flour
- For the Zucchini Sticks:

- 2 tablespoons vegan sugar
- 2 tablespoons cinnamon
- 1/2 teaspoon baking soda
- 1 tablespoon vanilla
- 1 1/2 cups unbleached flour
- 1/2 teaspoon salt
- 10 tablespoons vegan margarine (room temp-soft)
- 1 tablespoon almond extract
- vegan egg substitute
- 1/2 cup vegan sugar