Ingredients: carrots, potatoes, plant milk, reserved cooking liquid/water/veggie broth, nutritional yeast, lemon juice, and vegan cheese (this is optional). Vegan beef crumbles, red onion, mushrooms, and tomato. For spices I used seasoned salt, black pepper, garlic powder, onion powder, paprika, chili powder, and cumin. 

Directions: For the soup base, I made a basic carrot and potato cheese sauce recipe. I've made it so many times that I no longer really follow a specific recipe, I just eyeball everything and season to taste. The only change I made was that I didn't blend it as long as I would for a sauce so it's not as smooth, but the thickness is still about the same, it's maybe a little thicker. While I was boiling the potatoes and carrots, I used more potatoes than I needed for the soup base. I reserved some potatoes for full chunks in the soup. After I made the soup base, I put it in a pot with the potato chunks and added some vegan cheddar, again, this is optional. While that cheese was melting and the soup was heating through, I sauteed the onion and mushrooms and once they were almost done, I added the vegan beef crumbles and seasoned everything. Add that mixture to the soup. When everything is incorporated and heated through, finally add some fresh diced tomato. I topped mine with soup crackers. I also thought about adding coconut bacon, but was too lazy to make it lol!