I came up with this idea via my other blog, Trail Cooking. I have looked over my recipes dating back to 2004 (and some even earlier) and considering what I could change and adapt to better fit my current way of life. The blog has seen a lot of recipes being added this past year or so. I took an original recipe from way back, and first turned it vegetarian (for my non-vegan readers), then made a second version which was vegan. The vegan version is based on creamed coconut and potato starch. Once made, you can tuck it in your pantry for when you crave some not-so-trashy condensed cream of mushroom soup!
Vegan Dry Cream of Mushroom Soup Mix
- ½ cup Creamed Coconut, see notes on this
- 3 Tbsp Potato Starch
- 2 Tbsp dried shiitake mushrooms, crumbled
- 1 Tbsp veggie broth mix
- 1½ tsp dried parsley
- ½ tsp onion powder
- ¼ tsp dried thyme
- ¼ tsp dried basil
- ¼ tsp fine sea salt
- 1/8 tsp ground black pepper
Makes about 10 Tablespoons, or 2 batches worth. Store in an airtight container, shake before using.
To make soup, add 5 Tablespoons mix to 1 cup water, heat over a low flame till thickened, whisking preferably, constantly.
If in warmer temperatures (above mid 70′s), store the mix in the refrigerator, as creamed coconut will melt in higher temps.
Creamed coconut comes in bars. Chill the bar, wrapped,for a while, put on food grade gloves and finely grate with a box grater. Gently add grated coconut to a mason jar, store sealed (and if in hotter temps, store in the refrigerator).
Creamed coconut is like coconut butter, my method of grating makes it easy to use, where coconut butter is hard to get out of the jar.
I used potato starch, thinking of a good friend who can’t have cornstarch and is gluten-free as well. If, unlike me, you don’t have a vast and deep pantry full of odd flours in mason jars, just use cornstarch or arrowroot powder.
This recipe was designed for hikers, it can make a great lunch for traveling though. All you need is hot water. So my directions might seem odd, I am a happy hiker though. The Insulated Mug Method is great for traveling.
Trashy ‘Shroom Rice
Pack in a quart freezer bag or sandwich bag:
- 1 cup instant rice, white or brown
- 5 Tbsp dry cream of mushroom mix
- 1¼ ounce bag potato chips
Bring 1¼ cups water to a near boil, add to rice bag, stirring. Seal tightly and put in a FBC cozy, let sit for 10 to 15 minutes. Cuff bag down, stir and top with crumbled potato chips.
Insulated Mug Method:
Bring 1¼ cups water to boil, add it to an insulated mug with dry ingredients, stir and cover. Let sit for 10 minutes.
Stir and top with crumbled potato chips.
One Pot Method:
Bring 1¼ cups water to boil in a pot, add in rice mixture. Take off heat, cover tightly and let sit for 10 minutes. In cooler temperatures or at altitude, use a pot cozy.
Stir rice and top with the crushed potato chips.
If using brown rice, I recommend the one pot method, as it needs a little extra love, the hot pan and boiling water do the trick.
Weight of dry mix is 5½ ounces plus 1¼ ounces for the potato chips. On the potato chips? Lays brand works the best. Thin, greasy and salty……not exactly superior junk food, but oh well.