I used veg broth instead of water, added cumin, salt, pepper, onion salt, adobo, and garlic powder this was incredible ❤️ My hubby loved it too!
Not exact matches
I
used 2 cups of chicken
broth and 2 cups of water instead of
veg stock because it was what I had around and it still worked perfectly.
This is a recipe I love, but I cook it differently: http://www.theppk.com/2010/11/double…ckpea-cutlets/ I bring about 1 1/2 cups of
veg broth (I usually
use Better than Boullion no chicken) to a simmer, -LSB-...]
plus a great lable)-
veg broth (no less «meaty than if I'd
used beef)- Rosemary in place of thyme (what was on hand / fresh)- and finally, topped with plain yogurt instead of sour cream (again, what was on hand)
You can make this no fat by
using broth to saute the
veg and it affects the taste and texture nary a whit.
I
used chicken
broth because I had made some a few weeks ago, but will do
veg next time.
The only things I can think of that I didn't differently:
used homemade
veg broth I had in the freezer (I'm vegetarian though my husband isn't and he thought the soup was great)
used mixed dried mushrooms (you can get a large amount from costco for not too much - I keep them on hand for all my dried mushroom needs) did a healthy glug of sherry (more than the recipe) into the mushrooms when they were done sauteeing added spinach at the end to the soup For the dumplings, the only thing I did that was different than what many would do is
use an egg from one of my hens - other than that I made them just as other people did but mine were full of flavor and could be eaten plain.
I did
use Trader Joe's
veg broth and added fresh ginger (about an 1 ″ piece, fine, y chopped in addition to the dry) and one jalapeño finely diced w some seeds bc the canned soup has a nice heat to it.
did as recipe said, except substituted
veg broth for water, doubled garlic - since cloves are small -
used 8 small,
used vegan butter,
used 3 carrots, and added a splash of balsamic vinegar at end.
Make this vegan by
using your favorite ground vegan meat substitute (and
veg broth)-- there are some really good ones out there!
You can
use store bought
veg broth, they even have some without salt now.
1/2 cup plus 1 teaspoon organic high - oleic safflower oil 1/2 cup white whole wheat flour 3 medium onions, chopped (about 3 cups) 3 stalks celery, chopped (about 2 cups) 3 medium green peppers, chopped (about 3 cups) 3 portobello mushroom caps, gills scraped off, chopped (about 2 cups) 3 large cloves garlic, minced 1/2 cup dry sherry 4 cups chicken - style vegetable
broth (recommend Imagine's No - Chicken Broth) 1 tablespoon vegetarian Worcestershire sauce (use regular if you're not a veg) 3 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano leaves 1 teaspoon dried sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages, sliced (I used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style s
broth (recommend Imagine's No - Chicken
Broth) 1 tablespoon vegetarian Worcestershire sauce (use regular if you're not a veg) 3 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano leaves 1 teaspoon dried sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages, sliced (I used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style s
Broth) 1 tablespoon vegetarian Worcestershire sauce (
use regular if you're not a
veg) 3 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano leaves 1 teaspoon dried sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages, sliced (I
used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style seitan
Used what I had: shitakes instead of porcini,
veg broth instead of wine, and Kalamata instead of black olives.
I
used quinoa instead of mashed potatoes, kale instead of arugula (sauteed it a little bit first because I knew it wouldn't wilt as much as arugula), water instead of
veg broth, added some tofu in with the chickpeas, and had NO lemon.