Purple vegetables are a staple food in the US, especially in South America.
The South American country of Argentina has grown to become one of the world’s largest vegetable producers.
A small but important portion of this produce goes to Argentina for processing, and is then sent to the United States to be used in many different forms of processed foods, including canned and frozen products.
However, one of our most popular vegan vegetable soup recipes calls for a very different kind of vegetable: vegan vegetable oil replacement.
We all know how good this soup is.
The soup itself is rich in the antioxidant, Vitamin C, as well as the fiber that is crucial for the health of our bones and joints.
Vegan vegetable oil substitutes can be made from vegetable oil, but this vegan oil substitute is actually made from soybean oil.
This oil substitute has been shown to reduce inflammation, improve blood flow to the kidneys, and even help fight obesity.
This is all because of the fatty acid composition of the soybean.
The only problem with soybean oils is that they are very high in omega-6s.
In fact, many people in the United Kingdom are consuming up to 200 grams per day of omega- 6s, which can lead to a lot of inflammation and insulin resistance in the body.
Vegan oil substitutes are an easy and inexpensive way to replace soybean or vegetable oil in your cooking.
These vegan vegetable oils have no artificial colorings, preservatives, preservative-free, and they taste amazing.
This vegan vegetable broth has just the right balance of vegetables, spices, and flavors.
The best part is that this vegan vegetable oatmeal soup is also great for breakfast or lunch, or as a snack or lunch.
We love using this vegan oatmeal because it tastes delicious and tastes good the whole day.
The recipe is easy to make, but if you want to keep things simple, this vegan soup is perfect for a quick dinner or as an afternoon snack.
Recipe adapted from Vegan Cooking Illustrated: Vegan Oatmeal Soup by Vegan Cooking International. Enjoy!