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You can still enjoy comfort foods as a vegan! It won’t taste exactly the same, but I think the comfort level is at 11.

Ingredients
1 lg or 2 sm carrots
1/2 lg or whole small onion
1-2 cloves garlic
1 Tbsp Oil
Few stalks celery or bok choy
1/3 block firm tofu
1 Zucchini
Vegetarian ‘chicken’ stock, vegetable stock, or nutritional yeast flakes, to taste
Thyme, to taste
1-2 Bay leaves
Salt and pepper to taste

Cut carrots and onions into soup sized pieces–smaller always cooks faster. Mince garlic and add all to soup pan with oil–saute until onion translucent. Add water (or stock)–you’ll have to eyeball it–just don’t add too much. Add celery/bok choy, tofu, and seasonings. Cook for 20 mins or until it starts to look like soup. To make the Noodls, either cut the zucchini lengthwise into noodly size pieces, or use a spiral noodle cutter thingy. Add the Noodls, adjust water/seasonings as needed, cook for 5 more mins, and enjoy! Just a note that you can definitely find/use vegan noodles (most except egg noodles are vegan), I am just trying to be clever here

Posted via email from Mary Canady’s (im)posterous