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VegSpace Recipe Exchange > Soups, Chili, etc. > "chikken" noodle soup
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| "chikken" noodle soup |
Posted By:
AngeL
On 12/28/2006
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Recipe Description:
vegan soup goodness...cheap and easy
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Ingredients:
Okay you guys....I didn't find this recipe anywhere, I honestly made it up in my head and did an "expiriment"....and it was successful!!
I don't really have any measurements set because I don't play that shit....so I will tell you what you need to buy and then how to do it! And please....do yourself a favor and buy FRESH veggies......no canned stuff!
You need:
Knorr Vegetable Boullion Cubes (you can find them at like any grocery store)
carrots
celery
a red bell pepper
a lemon
a white onion
a jalapeno
pepper
garlic salt
bow-tie or spiral noodles (you can find vegan ones)
Kikkoman Soy Sauce
Tabasco (optional)
firm tofu
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Recipe Instructions:
Okay....heres what you do....
Get a big pot. Fill it half way with water and let it boil.
While you are waiting for it to boil, put in one of those boullion cubes, some garlic salt, and pepper. I like to go heavy on the pepper.
Chop some carrots up....make them into a size you are happy with. Throw them in the pot and let them cook.
Get a little bit of the tofu....not alot. Maybe like a quarter of what's in the package. Turn the oven on to like 375 and let it heat up. Get a cookie sheet or whatever, and put some sort of oil on it. Only a little. Olive oil....whatever.....as long as its vegan...so the cubes won't stick. Dice the tofu up in little cubes.....a little bigger than the size that the chicken is in normal chicken noodle soup....like Campbells or whatever. Dont make them too small because they will shrink when they cook.
After you chop them, put them evenly on the baking tray. Spash a little soy sauce, Tabasco, garlic salt, and pepper over the cubed tofu and use a spoon to stir it around so it is evenly mixed. Remember to spread it evenly. Put it in the oven. I forgot how long I cooked it for, but keep checking it. You want them to be a little hard, not burnt. Just keep checking it. When it is done, turn off the oven and keep them in there till you are ready for them.
Anyways, Chop like 3 celery stalks, half the bell pepper, half the jalapeno, half the onion, throw them in the pot and let it kinda boil. I like to cover the pot when it's cooking. If you think there might not be enough water in the soup, add a bit more, but remember to add more salt and pepper because you don't want to take from the taste.
Cut the lemon in half and squeeze the juice into a bowl. Once you take out all the seeds, pour the juice into the soup. You will not regret this.
Once the carrots are becoming soft, the tofu cubes, which will now look like tiny chicken pieces, will be ready to add to the soup. Because you cooked them, they will be firm and yet they will soak up enough of the soup to have an awesome consistency.....alot like the real thing.
Throw in a handlful or two of those noodles and let it cook over a medium fire. You will know its ready when the noodles are good to go. Taste the broth and if you need more salt or pepper, add it.
I was lucky to pull this off on my first try and it was sooooooooooooooo good! I decided to start trying to make my own soups because, being vegan, I hate the way stores take advantage and sell us soup for $2.50 a can! Vegan or not vegan, food prices are too high these days. I want to learn how to make soups from scratch.
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Recipe Statistics:
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| VegSpace Member Rating | |
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| Recipe Viewed | |
1672 Times |
| Recipes Posted by AngeL | |
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