Who says, just because you are Vegan, that you cannot enjoy the recipes you like? You can enjoy those recipes, you just need to learn how to substitute items within the recipe!
Here is a very easy one to make, and tasty too!
1/3 package of “Gimme Lean” sausage
Thyme, and basil (ground spices) and you can add fresh parsley although the bowl of food In the picture does not have parsley.
¼ chopped red onion
1 large clove of garlic, minced
1 vegan vegetable bouillion cube
2 pieces of sun-dried tomato, re-hydrated
¼ to ½ cup of thinly sliced red, green and yellow bell pepper
Approximently 1 cup of noodles (I used gluten-free)
Put about 2 tbl of oil in your pan add the sausage, using a spatula chop it up
Then sprinkle in and press into the sausage, ½ teaspoon of basil and 1 teaspoon Thyme.
Lower heat to sauté
Add chopped onion and minced garlic
Stir occasionally and watch for the garlic to turn golden
Add water (about 3-4 cups) and bullion to the pan
Add thinly sliced sundried tomatoes and the peppers ( I bought them frozen at Trader Joe’s and grabbed a handful to toss into the mix)
I forgot to get spinach for this one you see pictured, but it goes good in this soup! Add about ½ cup frozen, or a couple handfuls of fresh.
Now add your noodles (if they are not covered with water, add a little to cover them)
Cover and cook for about 5 minutes, stir and test noodles. If the noodles are not adante then cover and cook another 2 minutes, testing again.
It takes about 30 minutes total, including prep time.
Protein: 13 grams per 8 oz. bowl
Note: Use only organic pressed oils, preferably olive oil. This soup is very filling, so no sides are necessary. If you desire add Italian bread (with no eggs or milk in the ingredients for Vegans).
~Photography by Donna Duncan,Copr. 4-2012, all rights reserved.