vegan

Tofu Noodle Soup

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Ingredients:

  • 2 TBS Olive OIl
  • 1/2 C chopped onion
  • 2 C sliced celery (about 4 stalks)
  • 4 C low-sodium vegetable broth
  • 14 oz extra firm tofu (drained)
  • 1 1/2 C sliced carrots 
  • 1 TSP dried oregano 
  • 1/2 TSP sea salt
  • 1/4 TSP ground black pepper
  • 1 1/4 pasta of choice (penne, farfalle, rotini, shells)
  • 1/4 cup fresh cilantro

Kitchen Supplies:

  • Pot
  • cutting knife

Prepare:

  • slice all the veggies
  • drain tofu in between paper towels
  • Cut tofu into cubes

Cook:

  1. Heat oil over medium heat
  2. Add onion and celery and stir until onion is translucent 
  3. Add broth, tofu, carrots, oregano, salt and pepper
  4. Bring to a boil, add pasta and boil for about 10 minutes in medium heat
  5. Add cilantro before serving

Enjoy! Pin! Share!

Mirley's French Onion Soup

Ingredients:

  • 4 cups of vegetable broth
  • 1-2 onions thinly sliced
  • 2 cloves of garlic
  • 2 Tbs. olive oil
  • 2 Tbs. tamari sauce
  • 1 Tbs. apple cider vinegar
  • 2 Tbs. arrowroot starch
  • 2 Tbs. nutritional yeast
  • sea salt and black pepper to taste

Procedure:

  • Heat the olive oil and add the onion and garlic. Stir for about 8 - 10 minutes until onions have caramelized.
  • Add the broth, tamari and vinegar and bring to a boil
  • While in the arrowroot starch until all the lumps have disappeared
  • Add the salt and pepper
  • Bring heat down to a simmer and let it cook for about 30 minutes.

White Bean Soup

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Ingredients – Serves 2

  • 1 28 oz can of San Marzano tomatoes
  • 3 carrots
  • 1 celery stick
  • 1 cup or 15 oz can of white beans
  • 3 cups of vegetable stock
  • ½ onion
  • Dash of salt, pepper and your favorite spices
  • Veggie bacon
  • 2 tablespoons of olive oil

 

Procedure

  • Blend, can of tomatoes, 2 carrot sticks, celery stick, ¼ onion
  • Sautee ¼ onion, carrots and veggie bacon in soup pan
  • Add blended mixture, rinsed out beans, veggie stock and spices to pan
  • Cook in low heat for 20 minutes. 

Tortilla Soup

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Tortilla Soup:30 minute meal

Serves 4

Ingredients

  • 1 12 oz can of tomatoes
  • Organic tortilla chips
  • 2 tablespoons of olive oil
  • 1/2 onion
  • 2 stalks of celery
  • 2 garlic cloves
  • 2 cups of low sodium organic vegetable stock
  • 2 Gardein chick'n scallopini (vegetarian meat) or 3 cups of chopped rotisserie chicken breast, boneless, skinless
  • 3 carrots
  • 1 tsp. dried oregano leaves
  • 1 tsp of southwest spices
  • 1/2 tsp of garlic salt
  • 1/2 tsp. ground black pepper
  • 1/2 avocado chopped
  • 1/2 cup of frozen corn
  • 1 cup of spinach (optional)
  • pinch of cilantro 

Directions

  1. In a blender, blend the can of tomatoes, 1 celery stalk, 1 garlic clove, 1/4 onion and 2 carrots
  2. In saucepan saute 1/4 onion, chopped garlic, chopped celery, chopped carrot until celery is like transparent.
  3. Add blender ingredients to the saucepan
  4. Add chopped veggie chicken or real chicken
  5. Add 4 cups of veggie stock
  6. Add spices
  7. Add frozen corn
  8. Add spinach
  9. Stir and let it cook for about 10-15 minutes
  10. Add tortilla chips and chopped avocado

ENJOY!