This sounds great — I'd love to swap out the V8 for
just veggie stock because I am not a fan of all of the added ingredients in V8 — I'm loving and living on soups these days!!
Not exact matches
And strangely enough I was
JUST thinking last night while peeling carrots for a slice «n» roast, «I wonder if these peelings could be crisped up in the oven and used for something, rather than simply putting them in the compost or using them to make
veggie stock».
And you're thinking on how to make this vegetarian is perfect —
just leave out the sausage, and sub
veggie stock, as you had said.
I
just sauté sweet potatoes, chick peas & carrots in paprika and cumin w a lil
veggie stock to soften in, then add coconut milk and curry powder to desired level of heat!
One recipe variation I've created is to saute mushrooms in
veggie stock and a bit of wine, drain them, then combine them with the polenta
just as it's setting up.