Recipe: No Chicken Noodle Soup

April fool meat eaters with this delicious no-chicken-noodle soup. No one’s actually gonna be fooled, but it tastes good enough that no one will care.

This recipe is great to throw together for someone with a cold, including yourself – prep is v easy and the soup comes together in about 20 minutes. Sluuuurp. Enjoy!

Ingredients

1 T olive oil
1 yellow onion, chopped
2 garlic cloves, minced
2 15 oz cans of chickpeas, rinsed and drained
1 T tamari
3 carrots, chopped
3 celery stalks, chopped
1 t dried thyme
4 c vegetable broth
sea salt, to taste
black pepper, to taste
1 zucchini, spiralized

Instructions

  1. In a large pot, heat olive oil over medium heat and sauté onion, garlic, chickpeas, and tamari for about four minutes, until onion starts to soften.
  2. Add carrots, celery, thyme, sea salt, black pepper, and vegetable broth.
  3. Bring soup to boil, then lower heat and cover pot with a lid. Let soup simmer until the vegetables are tender, about 20 minutes.
  4. Add zucchini noodles and stir about 1-2 minutes, until zucchini is wilted and tender.

Store leftover soup in an airtight container in the fridge.

Adapted from Vegetarian “Chicken” Noodle Soup.


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Recipe: Shepherd’s Pie

Special Announcement! Meat-eating Rick has released a statement to the media (me) that this is his new favorite recipe of mine, even trumping his beloved lasagna. He does not ~dish~ out compliments regarding my cooking liberally, so this is notable.

This recipe has some veggies but I think of it as vegan junk food because it has substitute products galore. I feel like vegan substitutes for animal products are great in a pinch or to satisfy a particular craving but aren’t great for day-to-day eating. The closer you can get to simply eating whole, plant-based foods the better, but everybody needs a comfort meal sometimes.

Ingredients

5 russet potatoes, peeled and diced
1/2 c vegan mayonnaise
1/2 c coconut milk
1/4 c + 2 T olive oil
3 T vegan cream cheese
2 t sea salt
1 large yellow onion, chopped
3 carrots, chopped
2 celery stalks, chopped
1/2 c frozen peas
1 tomato, chopped
1 t Italian seasoning*
2 garlic cloves, minced
1 t black pepper to taste
~14 oz package vegan ground beef
1/2 c vegan shredded cheddar cheese

*The dry mix from my Crack Italian Dressing recipe works here, too.

Instructions

  1. In a large pot, cover potatoes in cold water and bring to a boil over medium-high heat. Turn heat down to medium-low and continue to boil the potatoes until tender, about 25 minutes. Drain potatoes in a colander and then replace them in the pot.
  2. Stir mayonnaise, milk, 1/4 c olive oil, cream cheese, and sea salt into the potatoes, mashing with a potato masher until smooth and fluffy. Set potatoes aside.
  3. Heat one tablespoon of olive oil in a large skillet over medium heat. Stir in onion, carrots, celery, peas, and tomato until mixture softens, about ten minutes.
  4. Stir Italian seasoning, garlic, and pepper into vegetable mix.
  5. Preheat oven to 400° F and lightly oil a two quart baking dish. Set aside.
  6. Reduce vegetable mix heat to medium-low and add vegan ground beef crumbles. Stir and break up the crumbles until mixture is hot, about five minutes.
  7. Spread meat / vegetable mixture into the bottom of the baking dish and top with mashed potatoes. Then, top mashed potatoes with cheese.
  8. Bake 20 minutes.

This recipe is super filling and hearty. Enjoy!

Serves 6-8.

Adapted from Traditional Style Vegan Shepherd’s Pie.


Subscribe at the bottom of Bummed Out Baker to get new recipes emailed to you every Monday – Follow on Facebook for mental health articles and discussion – Follow on Instagram for beautiful food pics and BTS