This vegan chicken noodle soup features savory baked tofu, lots of noodles and tender veggies simmered in
seasoned vegetable broth.
This tofu noodle soup features savory baked tofu, lots of noodles, and tender veggies simmered in
seasoned vegetable broth, for a scrumptious, healthy and comforting vegan chicken noodle soup.
Not exact matches
That's a tough one, it changes with the
seasons really, friends tell me I make some mean Sri Lankan inspired Curries and
Broths, I would also say
vegetable Juices and Smoothies (I've been focusing heavily on non fruit based juices lately) I recently finished my book which comes out Jan 2016 and had to recreate 150 of my recipes over 2 days!
I made this in my Vitamix, adding the sauteed veggies &
seasonings after blending the cashews and
vegetable broth.
In a small bowl, toss together the chickpeas, 1/2 teaspoon of Italian
seasoning, and 2 tablespoons of
vegetable broth.
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any
broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any
vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their
broth, chopped kale or chard, thin spears of asparagus when in
season.
Directions: Put turkey leg or thigh in pressure cooker / Cover with
broth and water / Add
vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the
vegetables and
seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the
broth, discarding bones and skin.
I used about 3/4 tablespoon of dried oregano, zest from a entire lemon, and
vegetable broth and found the
seasons to be just right.
Cook overnight and in the morning strain the
broth (into a tupperware container) discarding the bones,
seasonings and
vegetables.
Filed Under: Dairy - Free, Egg - Free, Gluten Free, Grain - Free, Nut - Free, Refined Sugar - Free, Sides, Soy - Free, Sugar - Free, Vegan, Vegetarian Tagged With: 10 ingredients or less, bean, cannellini bean, cream cheese, garlic, Italian
Seasoning, Kite Hill, onion, tomato, tomato paste,
vegetable broth
These mahashi are made by using a special tool to core out the innards of small - sized veggies, then stuffing them with
seasoned rice, and finally cooking whole in
vegetable stock or thin tomato
broth.
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of
season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken
broth (or
vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
In small bowl, mix chicken
broth, olive oil, and
seasonings; pour over sausage /
vegetable mixture and toss everything to coat.
Add the tomato sauce,
vegetable broth, and taco
seasoning.
1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or
vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco
seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
This highly nutritious certified organic sea
vegetable can be used in soups, bone
broths, chowders, fish dishes, salads, when baking or steaming
vegetables, miso soups and added to other
seasonings such as salt and pepper grinders, to add valuable and important extra nutrition and flavour.
1/2 cup medium uncooked pasta shells 1 pound ground beef 1/2 cup chopped onion 3 cans (14 1/2 ounces each) beef
broth 1 package (16 ounces) frozen mixed
vegetables 1 can (16 ounces) kidney beans, rinsed and drained 1 can (14 1/2 ounces) diced tomatoes, undrained 1 can (6 ounces) tomato paste 3 teaspoons Italian
seasoning 1 teaspoon salt 1/4 teaspoon dried thyme 1/4 teaspoon dried basil 1/4 teaspoon pepper
I also often times cook the quinoa with a mix of both water and either
vegetable broth or chicken
broth, and then
season the mix with a pinch of each onion powder and garlic powder to give the quinoa some added flavor.
To make tofu scramble, just crumble firm tofu and mix with 1 tablespoon nutritional yeast, 1 tablespoon
vegetable broth, 1 teaspoon turmeric and any additional desired
seasonings like paprika, cayenne, garlic powder, etc..
It's made with onions, garlic,
vegetable broth, a few
seasonings, and of course, kale and chickpeas.
Meanwhile add 3 1/2 cups of
vegetable broth to a pitcher, then add 1 teaspoon of soy sauce, 1/2 teaspoon of red wine vinegar and
season with freshly cracked black pepper, mix everything together until well mixed, also cut 2 diagonal slices from a baguette that are about 1/2 inch thick and reserve
Season with a bit of salt and add a little
vegetable broth if too thick.
Add bouillon
broth, fresh parsley, Italian
seasoning, sage, thyme, salt and pepper to the
vegetables and cook for an additional 1 - 2 minutes.
Add the meatballs, chicken
broth, marinara sauce, red pepper flakes and remaining 1/2 teaspoon of Italian
seasoning to the pot with the
vegetables.
For a vegan version I use 1/4 cup water for each egg, heat the water and dissolve
vegetable broth cubes (2) in the water to replace the
seasoning from the soup mix, replace the cheese with tofu.
Place a serving of grilled salmon or steak atop a pile of caramelized onions, or serve with Italian sausage (a local version) and oven roasted tomatoes; simmer with chicken, beef or
vegetable broth, a handful of chopped herbs and a splash of wine (optional) for a delicious soup; use as a salad topping mid-winter (maybe with a little bacon) to brighten the
season's coarser salad greens; try lentils with caramelized onions and plain yogurt, a universal and delicious combination.
2 teaspoons olive oil 1 small red onion, cut into thin half moons 3 cloves garlic, minced 1 tablespoon fresh chopped thyme 8 oz cremini mushrooms, sliced in half 2 tablespoons breadcrumbs (plain or
seasoned) 2 cups
vegetable broth 1/2 teaspoon salt Juice and zest of 1/2 a lemon Lots of fresh black pepper 3 cups cooked fava beans (or two 15 oz cans, rinsed and drained)
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups
vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with
broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat,
seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay
seasoning per bowl
Add the
vegetable broth along with the potatoes, carrots,
broth,
seasoning blend, and paprika.
Place the asparagus in a plastic bag or dish, moisten all over with the
vegetable broth and sprinkle with the Pappy's
seasoning.
My wife is vegetarian so I will try this with Morningstar Farms crumbles instead of the beef — sauteed in chopped onions and garlic and a diced jalapeno peppper — and substitute 1 T Chili powder, 1 t cumin, and 1 t paprika, dash of salt and fresh ground pepper with a cup of
vegetable broth for the taco
seasoning.
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups
vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice
seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
Wet - 1.5 Cups
Vegetable Broth (I used Imagine Vegetarian No - Chicken
Broth) 1/2 Cup Mashed Chickpeas 1/2 Cup Chickpea Soaking Liquid 1 Tablespoon Chickpea Miso 1 Tablespoon Extra Virgin Olive Oil Dry - 1.75 Cups Vital Wheat Gluten 1/4 Cup Sweet Sorghum Flour 1/3 Cup Nutritional Yeast 2 Tablespoons Potato Starch 2 Tablespoons Simpy Organic All Purpose
Seasoning 2 Teaspoons Sea Salt 2 Quarts
Vegetable Broth For Boiling
Low FODMAP Certified
Vegetable Stock Powder - No Onion No Garlic, Artisan Boullion,
Broth,
Seasoning, Gluten Free, MSG Free, Paleo
Stir in the coconut milk,
vegetable broth, curry leaves and
season with sea salt and sugar.
sliced mushrooms (any variety) Soy sauce (Golden Mountain
Seasoning Sauce) Mushroom seasoningBlack pepper Make soup For the soup, heat
vegetable broth and 10 - 12 cups of water in a medium - sized soup pot, leaving enough room for the ginger, onion and leek leaves.
Add the tomatoes, remaining
vegetable broth, sherry (if using), Italian
seasoning, agave, and tamari.
- Add tomato, tomato paste,
vegetable broth, italian
seasonings, salt and pepper and simmer for 20 minutes.
2 tablespoons extra-virgin olive oil 1 pound parsnips, peeled and chopped (about 3 cups) 1/2 pound sunchokes, peeled and chopped (about 1 cup) 4 - 5 garlic cloves, chopped 2 teaspoons garam masala 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon salt, plus more for
seasoning 2 cups water 1 1/2 cups low - sodium
vegetable broth 1 1/2 cups unsweetened coconut milk or unsweetened coconut cream 1 tablespoon fresh lemon juice freshly ground pepper farro, barley or brown rice, cooked (optional)
Chop up all the
vegetables into bite size chunks and place in the slow cooker.Cover the
vegetables with the
broth and water.Add the remaining ingredients, including
seasonings of your choice.Cover.
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups
broth or stock (I used 1 cup
vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for
seasoning
2 tablespoon olive oil 1 cup leeks, thinly sliced into half moons 4 cloves garlic, minced 1 pound mushrooms, stems removed, cleaned and sliced thinly 1 cup fennel, diced 1/2 cup white wine 3 cups lower - sodium
vegetable broth 20 - ounce can diced tomatoes 1 tablespoon Old Bay
seasoning 1 teaspoon crushed red pepper flakes 1 teaspoon oregano salt and pepper, to taste
Garlic Herb Chicken Source: Amber's Delectable Delights This version is with my changes, Amber's original recipe can be found here Ingredients 1/3 cup of flour 1/2 tsp poultry
seasoning 1/2 tsp garlic powder salt and pepper 2 boneless skinless chicken breasts 1 tablespoon olive oil 4 cloves garlic, minced 1 1/2 cups
vegetable broth (or chicken I used
vegetable because that's all I had) 1.5 teaspoon parsley 1/2 tsp poultry
seasoning 1/8 teaspoon red pepper flakes Freshly ground black pepper, to taste
The easy broccoli - cheese soup is made of a rich mixture of half - and - half, milk, and
vegetable broth, with a subtle blend of
seasonings that really lets the flavors of the broccoli and cheese come through.
Now add the
vegetable broth, vegan cream cheese, white chili
seasoning, and jalapeños.
Turn heat to low and add the chopped sweet potatoes, beans, tomatoes, tomato sauce,
vegetable broth, and chili
seasoning.
A last - minute addition of lemon juice brings out the flavors of early spring
vegetables in a lightly
seasoned broth.
This Nourishing Lemon Chicken Quinoa Soup is loaded with tender bites of chicken, protein packed quinoa, and some fresh
vegetables, all simmered in a cozy lemony chicken
broth seasoned with thyme.
2 tablespoons vegan butter 8 ounces oyster mushrooms, chopped 1 yellow onion, chopped 1 celery rib, minced 1 garlic clove, minced 2 cups peeled and diced potatoes 2 bay leaves 1 teaspoon dulse or nori flakes 1/2 teaspoon dried thyme 1/2 teaspoon Old Bay
seasoning 1 teaspoon salt 1/4 teaspoon ground black pepper 2 cups
vegetable broth 1/4 teaspoon liquid smoke 1/2 cup raw cashews, soaked in hot water for 1 hour, then drained 2 cups unsweetened almond milk 1 tablespoon minced fresh parsley
16 ounces All - Natural Andouille Sausage 1 1/2 cups rice - white or brown 1 1/2 cups water 1 1/2 cups
vegetable or chicken
broth 1 tablespoon olive oil 1 medium yellow onion, diced 2 medium green bell peppers, chopped 4 ribs celery, diced 2 clove garlic, minced 1 - 2 teaspoons Cajun
seasoning 1 teaspoon dried thyme 1 (16 ounce) can BUSH»S ® Dark Red Kidney Beans, drained and rinsed 4 green onions, thinly sliced salt and pepper, to taste