Chickpea Noodle Soup
Main Courses, Soups, Website
Prep Time: 5 minutes Cook Time: 30 minutes Difficulty: Easy Servings: Serves 4-6 Source: Shayla K. Hernández
This plant-based version of chicken noodle soup is soothing, nourishing, and ready in 30 minutes. Enjoy this yummy comfort food when you are not feeling well, or when you want to warm up on a cold day.
1 cup onion, diced
2 carrots, sliced
1 celery stalk, diced (optional)
2 medium potatoes cubed
3 cloves garlic, crushed
½ tsp dried thyme
4 cups of vegetable broth
2 cups of water
¼ cup of “chicken” seasoning
6 ounces of cooked gluten free spaghetti
2 cups cooked chickpeas
Salt and pepper, to taste
Chopped fresh cilantro, to taste
“Chicken” Seasoning Makes 1¾ cup (recipe below)
1⅓ cup of nutritional yeast
3 Tbsp onion powder
1 Tbsp garlic powder
1½ Tbsp dried basil
1 tsp oregano
½ tsp turmeric
2 tsp sea salt
1. Sauté onion in a medium pot over medium heat, until it begins to soften, about 3 minutes.
Miso Soup with Shiitake Mushrooms
Main Courses, Soups, Tofu, Gluten-free
Prep Time: 5 min Cook Time: 10 min
Quick and easy vegan miso soup. We love to add nutritious, antioxidant rich mushrooms. Yum!
5 cups vegetable broth
1/2 cup white mushrooms, diced
1 cup frozen shiitake mushrooms
2 garlic cloves, crushed
1/3 cup carrots, diced
1/4 cup dried wakame, torn 2 inch pieces
1/4 cup firm tofu, cut into small squares
2 TBSP green onions
3 TBSP white miso
Tamari sauce to taste
Bring the broth to a boil in a medium saucepan.
Add the carrots and cook for 3 minutes.
Add the garlic and mushrooms, and wakame and cook for 3 minutes.
Add the tofu and cook for 2 minutes.
In a small container, dissolve the miso in 1/4 cup of broth and mix well.
Add miso to soup and remove from heat.
Serve with green onions.
Do not boil the soup after miso has been added as high heat will destroy the enzymes in the miso.
Black-Eyed Peas “Asopao”
Main Courses, Soups, Puerto Rican Cuisine
Prep Time: 15 min Cook Time: 20 min
Asopao is a rice soup prepared in many parts of the Caribbean. This is our vegan black-eyed peas version of this Puerto Rican home cooking classic.
1 medium onion, diced
6 garlic cloves, crushed
1/2 cup red/orange peppers, diced
3 carrots, diced
3 TBSP tomato paste
1 TBSP fresh or dried oregano
4 culantro leaves (optional)
1 cup parbroiled brown rice (Uncle Bens)
8 cups veg broth + 2 cups water
1 cup cabbage, diced
3 cups black eye peas, cooked
2 cups butternut squash or calabaza
sea salt to taste (~1/2 tsp)
1 ripe plantain, sliced
cilantro to taste
avocado, to place on top of asopao once served
Cook onions, peppers, garlic, and tomato paste in 2 TBSP veg broth for 2-3 minutes.
Add carrots, oregano, culantro, and rice and cook for 2 minutes.
Add veg broth and water and cook for 25 minutes or until rice is cooked.
Add the rest of the ingredients except cilantro and cook for 10 minutes or until thickened. Serve topped with fresh cilantro and avocado.
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