Plant Based Broccoli Soup

Time: 30 minutes 

Servings: 4-6

INGREDIENTS: 

2 cups water

2 fresh potatoes, medium dice OR 2 cups frozen diced potatoes

5 cups fresh or frozen broccoli florets (about one 16oz. bag of frozen broccoli florets)

½ cup chopped onions

1 tsp garlic powder

2 cups plant milk

1 tsp turmeric

¼ tsp pepper

½ cup nutritional yeast

1½ tsp salt

1 tbsp ground flax seeds

DIRECTIONS: 

1. In a large pot, add water, potatoes, broccoli, onions and garlic powder. Cover and cook over MEDIUM heat for 20 minutes until veggies are soft. 

2. Pick out 2 cups of broccoli florets and set aside. Add remaining ingredients to the pot and blend until smooth using an immersion blender (or if using a regular blender: add everything to the pot, let cool, transfer to blender in batches if necessary, return to the pot and reheat).

3. Add reserved veggies back to the pot and stir to mix. Enjoy! 

Plant Based Chicken Noodle Soup

Before I adopted a plant based diet homemade Chicken Noodle Soup was one of my favorites. Now I make the same soup just without the chicken. Sometimes I substitute prepared jackfruit but this soup is so satisfying that it doesn't really need it. It's really all about the noodles anyway. 

Plant Based Vegetable Noodle Soup

Time: 30min.

Serves: 6

INGREDIENTS: 

1 (12oz.) bag of frozen mirepoix OR

          - ½ cup frozen diced onion

          - ½ cup frozen diced celery

          - ½ cup frozen diced carrot

1 cup frozen diced onion

1 tsp minced garlic (2 cloves) 

1 tsp dried thyme

1 tsp dried parsley

½ tsp salt

¼ tsp powdered turmeric

dash of pepper

6 cups of water

6 tsp Better Than Bouillon (No Chicken Base) 

8oz. dried filini pasta (or angel hair pasta broken into 1 inch pieces) or ⅔ cup dried Israeli cous cous

1 cup frozen peas

1 cup prepared jackfruit (optional) 

2 cups very cold water

½ tsp salt

DIRECTIONS: 

1. In a large pot over MEDIUM heat add mirepoix, onions, garlic and cook for 5-10 minutes until soft. Meanwhile measure out and add the dried spices to the pot and stir.

2. Add 6 cups water and turn the heat up to HIGH. Add the bouillon, stir, cover and bring to a boil.

3. Add the pasta, lower the heat to MEDIUM, cover and boil for 10 minutes. Turn off the heat, add the jackfruit (if using), frozen peas & stir. Add ¼ tsp salt and 2 cups very cold tap water. This will help stop the noodles from overcooking. Wait a few minutes for the peas to be warmed through and serve. 

MAKE AHEAD FREEZER OPTION:
If you would like to make this and keep it ready in the freezer for a future dinner follow these directions.

1. Follow steps 1 and 2 except instead of 6 cups of water add only 2 cups.
2. Let cool completely and pour into an appropriate container and place in the freezer for up to 3 months.

4. To prepare the frozen soup, dump frozen mixture into large pot over MEDIUM heat, add 4 cups of water and cover. Break up and stir the frozen mixture as it thaws.Once it's thawed bring to a boil and finish the recipe starting at step 3.

Plant Based Goulash

Servings: 6-8
Time: 30 minutes

INGREDIENTS
8oz. Whole grain uncooked elbow pasta (about 6 cup cooked)
1 cup frozen diced onion (1 medium onion)
1½ cup frozen pre-cooked, sliced mushrooms
2 cups vegan ground beef crumbles
1 tsp. dried basil
1 tsp. onion powder
1 tsp. minced garlic (2 cloves)
1 tsp. Better Than Bouillon (Vegetable Base), or ½ tsp. salt.
1 (24oz.) bottle marinara sauce
4 tbsp. maple syrup
1 cup frozen corn

DIRECTIONS:
1. Cook pasta according to package directions, drain and set aside.

2. Meanwhile, put a large pot or skillet over MEDIUM-HIGH heat add mushrooms & onions and saute in a little water (or a drizzle of oil) until onions are soft. Add vegan ground beef and stir.

3. Add remaining ingredients (except corn and pasta) to mushrooms and onions. Cover and bring to a boil for 10 minutes, stirring occasionally.

4. Turn off heat and add frozen corn and pasta. Stir until thoroughly mixed, cover and wait 5 minutes for corn to warm through. Serve.

MAKE AHEAD FREEZER OPTION:
If you would like to make this and keep it ready in the freezer for a future dinner follow these directions.

1. Do not prepare the pasta. It doesn't freeze well.
2. Saute onions and mushrooms and turn off the heat.
3. Add remaining ingredients, stir, pour into an appropriate container and place in the freezer for up to 3 months.
4. To prepare the frozen Goulash, first prepare 8oz. of elbow pasta according to package directions. Meanwhile, dump frozen Goulash sauce into large pot over medium heat and cover. Break up and stir the Goulash as it thaws. Once it's thawed bring to a boil and cook for 10 minutes, stirring occasionally. Add the cooked elbow pasta and stir to combine. Serve.

Notes:
It would obviously take less time to thaw if you move it from the freezer to the refrigerator the day before, but I usually don't remember to do that.