VEGETARIAN CHICKEN NOODLE SOUP
Steps:
- Heat oil in large Dutch oven over medium heat.
- Add onions, garlic, carrots, celery, thyme and bay leaf. Cook and stir for 3 minutes; add tofu. Cook for an additional 5 minutes or until vegetables are softened, but not browned.
- Add broth and bring to a boil. Once the mixture is boiling, add egg noodles and simmer for 8 minutes. (The noodles will be slightly undercooked, but don't worry--they'll continue cooking after removed from heat. This way, the noodles won't be mushy.)
- Season with salt and pepper and garnish with parsley before serving.
Nutrition Facts : Calories 294 kcal, Sugar 8 g, Sodium 1930 mg, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 44 g, Fiber 3 g, Protein 12 g, Cholesterol 36 mg, UnsaturatedFat 6 g, ServingSize 1 serving
MOCK CHICKEN NOODLE SOUP
Vegetarians rejoice! I have been cooking soup at a local restaurant for 12 years in a college town. Many of our customers are vegans and vegetarians. I have come up with my own version of "Chicken" soup! You can make this as Mock Chicken Noodle, or use the broth in many recipes that call for Chicken Stock! The curry gives this...
Provided by Cindy Bodnar
Categories Vegetable Soup
Time 1h15m
Number Of Ingredients 12
Steps:
- 1. In a Large stock pot, saute Onions, celery, and carrots in Olive oil until onions are transparent. Add Salt and pepper.
- 2. Turn up the heat and add Vegetable stock and potatoes. Bring to a boil, and then simmer until potatoes are tender. Add Curry, rosemary, and parsley. Taste, and adjust seasonings to your liking!
- 3. Ladle over bowls of warm noodles and serve! Eat it up, it's GOOD for you! :)
MOCK CHICKEN NOODLE SOUP
This recipe uses baked pressed tofu, a chewey, seasoned produce that makes a great stand in for chicken. You can find it at most natural food stores sold in a cellophane package.
Provided by TishT
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil slowly with 2 Tbs water in a large soup pot.
- Add the celery, carrots, garlic and onion.
- Saute over medium heat for 10 minutes or until the vegetables begin to soften.
- Add 8 cups of water, bouillon cubes, seasoning mix, and dried dill.
- Bring to a simmer, then cook at gentle simmer for 15 minutes, or until the vegetables are tender.
- Raise the heat and bring to a more vigorous simmer.
- Add the noodles and cook at a steady simmer for 5-8 minutes or until the noodles are al dente.
- Add the diced tofu, then season to taste with salt and pepper.
- Serve at once.
- *As the soup stands, the noodles quickly absorb the liquid.
- If you plan on having leftovers of the soup, add a cup or so of additional water before you store and adjust the seasonings.
- That way the soup can develop more flavor as it stands.
Nutrition Facts : Calories 169.9, Fat 4.8, SaturatedFat 0.7, Cholesterol 24, Sodium 56.8, Carbohydrate 25.9, Fiber 2.4, Sugar 3.1, Protein 6.5
VEGAN CHICKEN BROTH SEASONING POWDER
This recipe for homemade vegan chicken-style seasoning is a great way to get chicken flavor into your dishes in a completely vegan way. Use it dry as a tasty seasoning or add to water to replace traditional chicken stock, broth or bouillon.
Provided by Kate Hackworthy | Veggie Desserts
Categories Condiments
Time 5m
Number Of Ingredients 9
Steps:
- Add all ingredients to a blender or small food processor and whiz to a powder. Store in an airtight container for up to 6 months.
- To make it into vegan chicken broth, dissolve 2 teaspoons per cup (250ml) of boiling water.
Nutrition Facts : Calories 7 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 156 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
VEGAN MOCK CHICKEN NOODLE SOUP
My wife is a vegetarian but was sick one day and was craving some soup. This is what I came up with. I've found that the smaller you chop the seitan, the better the results. This recipe is vegan, but I've also made it for myself substituting with one can of canned chicken, 5 cans chicken stock, and 2 tablespoons of butter and it turned out great, too. If you can't locate vegan noodles, the shirataki noodles make a great substitute, but remember to rinse them in water and slice them in half with scissors before adding to the soup. The cayenne pepper really helps with a stuffy nose, but can be safely omitted without sacrificing flavor. As with all recipes, taste throughout, adjust spices if needed as dry spices lose their potency over time.
Provided by Paul in Ohio
Categories Stocks
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Bring 2 tbsp of oil and margarine to medium heat in a large pot.
- Add celery, carrots, onions and garlic. Season with salt and pepper to taste. Saute over medium heat for about 5 minutes, stirring frequently to avoid burning.
- Add chopped Seitan to the vegetables and 1 tbsp of the grill chicken seasoning, then saute for about 10 minutes more over medium heat, until onions are opaque and carrots are soft. (This step is important, don't under cook the vegetables!).
- Slowly pour in vegetable stock, then add noodles, bay leaves, parsley, garlic powder, and the rest of the grill chicken seasoning. Also, if desired, add cayenne pepper and/or bouquet garni.
- Bring to a boil, then reduce to simmer and cover, cooking for about 30 to 45 minutes. Stir frequently. It's important that all of the dry spices have time to soften and season the broth, so extend cooking time if needed.
- Remove bay leaves, then serve.
Nutrition Facts : Calories 270.7, Fat 10.2, SaturatedFat 1.8, Cholesterol 31.9, Sodium 108, Carbohydrate 39, Fiber 3.8, Sugar 5.7, Protein 6.9
MOCK CHICKEN NOODLE SOUP
This simple, soothing soup recalls a comfort soup from my childhood. It proves that winter soups need not always be thick to provide a sense of warmth. I like to use a mild-flavored variety of baked tofu in this, such as Soy Boy Tofu Lin.
Provided by Nava Atlas
Categories Cookstr Recipes
Number Of Ingredients 11
Steps:
- Heat the oil in a large soup pot. Add the celery, carrots, garlic, onion, and about 2 tablespoons water. Cover and sweat over medium heat for about 10 minutes, or until the vegetables begin to soften.
- Add the water with bouillon cubes, seasoning, and dried dill. Bring to a rapid simmer. Lower the heat, cover, and simmer gently for 15 minutes, or until the vegetables are tender.
- Raise the heat and bring to a more vigorous simmer. Add the noodles and simmer steadily for 5 to 8 minutes, or until all dente.
- Stir in the diced tofu, then season with salt and pepper. Serve at once. As the soup stands, the noodles quickly absorb the liquid. If you plan on having leftovers of the soup, add a cup or so of additional water before storing, and adjust the seasonings. This way the soup can develop more flavor as it stands.
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VEGAN CHICKEN NOODLE SOUP - HOT FOR FOOD BY LAUREN TOYOTA
From hotforfoodblog.com
4.7/5 (29)Category SoupCuisine AmericanTotal Time 1 hr 2 mins
- Pull apart the meatless chicken strips with your hands to make smaller pieces that look shredded.
- In a large pot heat oil over medium heat, add meatless chicken strips and brown for about 1 minute.
- Add the basil, thyme, sage, sea salt, and ground black pepper and continue browning the strips for another 5 minutes.
- Add onion and sauté for another 2 minutes, allowing them to soften and sweat, stirring occasionally.
CHICKPEA NOODLE SOUP: VEGAN COMFORT FOOD - UMAMI GIRL
From umamigirl.com
Reviews 236Calories 447 per servingCategory Soups
- In a large (about 7-quart) Dutch oven or other pot with a heavy bottom, warm the oil over medium-high heat.
- Add onion, carrot and celery and cook, stirring only occasionally, for about 10 minutes, until lightly browned in spots and begging to get tender.
- Add broth, herbes de Provence or thyme, bay leaves, and pepper (along with a teaspoon of fine sea salt if the broth and chickpeas are unsalted) and bring to a boil, then simmer, covered, for 10 minutes.
VEGAN EVAN MAKES EASY VEGAN RECIPES - JANE UNCHAINED NEWS
From janeunchained.com
Estimated Reading Time 3 mins
- Heat the oil in a large soup pot. Add the celery carrots, garlic, onion, and about 2 tablespoons of water. Cover and sweat over medium heat for about 10 minutes, or until the vegetables begin to soften.
- Add vegetable stock, seasoning, and dried dill. Bring to a rapid simmer. Lower the heat, cover, and simmer gently for 15 minutes, or until the vegetables are tender.
- Raise the heat and bring it to a more vigorous simmer. Add the noodles and simmer steadily for 5 to 8 minutes, or until al dente.
VEGAN CHICKEN NOODLE SOUP - EASY, HEALTHY, NOSTALGIC, AND ...
From plantpowercouple.com
5/5 (5)Total Time 45 minsCategory SoupsCalories 233 per serving
- Dice the vegetables and add the olive oil to a large pot on medium high heat. Add the veggies to the pot with and a pinch of salt. Stir and saute for 5 minutes. Then, add the flour and stir to coat. Slowly pour in the water while continuing to stir. Finally, cover the pot, turn the heat to high, and bring the water to a rolling boil.
- Once boiling, turn the heat to medium high and stir in the bouillon powder. Add your pasta and cook uncovered for 9 minutes, stirring occasionally.
- While that cooks, measure your soy curls and use your hands to break them up into bite-sized pieces. When the pasta is finished, add the soy curls to the pot, turn the heat to medium, and let the soup simmer, uncovered, for another 10 minutes.
- Next, turn off the heat, cover the pot, and let it sit for at least 5 minutes. This step is optional but highly recommended, as it lets the noodles soak up even more of that delicious chicken-y flavor.
CLASSIC VEGAN CHICKEN NOODLE SOUP - THE VEGAN 8
From thevegan8.com
5/5 (65)Total Time 55 minsCategory Dinner, SoupCalories 162 per serving
- Add only 6 cups of the water (or broth if using the updated version below) to a large pot and bring to a boil, add the bouillon cubes (or all the additional spices listed under the updated version below in place using the bouillon cubes), thyme, salt, nutritional yeast and whisk to dissolve.
- Immediately add all of the veggies (carrots, celery, onion, garlic and potatoes). You are adding all of the ingredients except the pasta. Stir well and bring back to a boil. Once boiling, immediately turn to the lowest heat, cover and simmer around 10 minutes until the carrots and potatoes are becoming tender, but not fully.
- Add the pasta and bring back to a boil over medium-high heat. Once boiling, leave the lid off and cook for about 10 minutes, or until the pasta is tender, but still firm. If using gluten-free pasta, it will cook much faster, so keep an eye.
RECIPE: VEGAN CHICKPEA NOODLE SOUP - KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
VEGAN "CHICKEN" NOODLE SOUP RECIPE - VEGETARIAN TIMES
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Servings 4Calories 71 per servingCategory Soups & Stews
VEGAN CHICKEN NOODLE SOUP - VEGAN HEAVEN
From veganheaven.org
5/5 (11)Total Time 30 minsCategory Entrée, SoupCalories 204 per serving
VEGAN + GLUTEN-FREE CHICKEN NOODLE SOUP (ALLERGY-FREE, NO ...
From strengthandsunshine.com
Reviews 76Servings 6Cuisine AmericanCategory Main
- Prep the onion, celery, and carrots and saute in a large soup pot with the garlic and pepper until soft.
- Lightly shred up the canned jackfruit before adding both jackfruit varieties, the stock, and dried parsley to the pot.
8 BEST VEGETARIAN AND VEGAN "CHICKEN" RECIPES
From thespruceeats.com
Author Jolinda Hackett
- Southern Fried Vegetarian Chicken Nuggets. It's no secret that deep-fried anything is usually delicious, and truth be told, these deep-fried Southern-style vegetarian "chicken" nuggets made from seitan are out-of-this-world good.
- Chinese Kung Pao Tofu. Since Asian cooking rarely includes any dairy, by simply swapping out the meat for tofu you easily have a vegan dish that tastes truly authentic.
- Breaded Tofu Nuggets. Soy-based vegan chicken nuggets are relatively low in fat and delicious enough to eat every day. The tofu pieces are tossed in a mixture of soy milk, mustard, nutritional yeast, and spices, coated with panko breadcrumbs, and then pan-fried until golden.
- Tofu Orange Chicken. This vegetarian tofu version has all of the same sweet and tart flavors of this traditional Chinese chicken dish. The tofu is sauteed with garlic and then cooked in a mixture of soy sauce, orange juice, rice vinegar, orange marmalade, and ginger until the sauce is nice and thick.
- Spicy Seitan Buffalo "Wings" Vegetarian Buffalo wings can be prepared in much the same way as when using real chicken. The chicken substitute seitan is coated with spices, fried, and then tossed with margarine and spicy hot sauce.
- Vegetarian Mock Chicken Salad. Made with vegetarian chicken-style deli slices, this soy chicken salad recipe is full of flavor and looks gorgeous served on a bed of crisp green lettuce—but it is also perfect between toasted bread or a soft roll as a sandwich.
- Vegetarian "Chicken" Pot Pie. For a vegetarian main dish, try this pot pie recipe filled with vegan "chicken," vegetables, and savory herbs. You'll find it's just as hearty and filling as any other pot pie, yet much lower in fat since it does not contain any cream.
- Barbecue "Chicken" Wing Pizza. When you're in the mood for pizza but need something with a little more heft, it doesn't get much better than this barbecue "chicken" wing pizza, made with store-bought vegan barbecue chicken "wings," barbecue sauce, and mozzarella cheese, and garnished with fresh chopped cilantro and a squeeze of lime.
VEGAN CHICKEN NOODLE SOUP - SIMPLE VEGAN BLOG
From simpleveganblog.com
5/5 (3)Total Time 30 minsCategory Main DishCalories 236 per serving
- Heat the oil in a large pot. If you don’t eat oil, use some extra vegetable stock or some water instead.
- Add the veggies (carrot, celery, onion and garlic) and the vegan chicken pieces and cook over medium-high heat until golden brown, stirring occasionally.
- Add the rest of the ingredients (except the pasta), stir and bring to a boil. Then add the pasta and cook over medium-high heat for 10 minutes or until the pasta is cooked.
- Remove from the heat, discard the basil leaves and serve immediately. I added some chopped fresh parsley on top, but it’s optional.
VEGAN "CHICKEN" NOODLE SOUP - RABBIT AND WOLVES
From rabbitandwolves.com
5/5 (2)Total Time 30 minsCategory SoupCalories 287 per serving
- First, soak your soy curls. In a large bowl, add your soy curls. Then drizzle the olive oil on to them. Toss to coat.
- Now, sprinkle with the poultry seasoning, and toss to coat the dry curls with the seasoning. Pour the broth and water over the soy curls and let them soak for 10-15 minutes. I use that time to prep my veggies.
- Next, add the shallot, garlic, celery and carrots to the pot. Sauté, reducing heat as needed until the veggies start to soften and the shallot is translucent. About 3-5 minutes. Season with a pinch of salt and pepper.
VEGETABLE "CHICKEN" NOODLE SOUP WITH SOY CURLS AND CHICKPEAS
From plantbasedcooking.com
4.3/5 (6)Total Time 40 minsCategory Soups / StewsCalories 205 per serving
- In a large soup pot, sauté onion in 1/4 water or vegetable broth on medium heat for a few minutes. Add the garlic, carrots and celery.
- Add water and Better Than Bouillon No Chicken Base and stir to combine. This ingredient is optional. Salt to taste, otherwise.
VEGAN CHICKEN NOODLE SOUP - NAMELY MARLY
From namelymarly.com
4.8/5 (27)Total Time 30 minsCategory SoupCalories 100 per serving
- In a small, microwave-safe bowl, add the sliced carrots with a little bit of water. Cover and cook in the microwave for 2 to 3 minutes, until tender. Allow to cool.
- In a large pot over medium heat, add the olive oil, chopped onion, and chopped celery. Cook until just tender.
- Add the vegetable broth, vegan chopped chicken pieces, and noodles. Once the carrots are cool enough to handle, add the cooked carrots (including the liquid it was cooked in). Sprinkle the top with the Italian seasoning and add the bay leaf.
VEGAN CHICKEN NOODLE SOUP | EASY ONE-POT MEAL | DELICIOUS ...
From deliciouseveryday.com
5/5 (2)Total Time 45 minsCategory Main Course, Side Dish, SoupCalories 388 per serving
- Add the vegan butter to a large pot or dutch oven and once melted, add the vegetables, except the onion and chickpeas, and saute for 7-10 minutes.
VEGAN CHICKEN NOODLE SOUP - HAPPY FOOD, HEALTHY LIFE
From happyfoodhealthylife.com
5/5 (1)Total Time 50 minsCategory Main Dishes {Vegetarian}Calories 1 per serving
- Drain and rinse the jackfruit and cut each one into thin slices. Put into a bowl along with the tamari, pepper, and nutritional yeast. Stir to combine and set aside.
- Add 1 Tablespoon of the olive oil to a large soup pot and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves, and thyme. Saute for 5 minutes.
- Add 2 Tablespoons of water and cook covered for around 5 minutes, until the vegetables are tender.
- Meanwhile, add the second Tablespoon of olive oil to a skillet and heat over medium heat. Add the jackfruit and saute for 5 minutes, pulling it apart gently with a fork as you cook. Stir the jackfruit into the vegetables.
TOFU NOODLE SOUP RECIPE (VEGAN CHICKEN NOODLE SOUP)
From yupitsvegan.com
5/5 (18)Total Time 1 hr 15 minsCategory Main Course, SoupCalories 404 per serving
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Open the tofu package, drain the excess liquid, and press the tofu while the oven reheats. (Either use a tofu press, or wrap the tofu in a clean towel and stack something heavy on top of it).
- Press down on the tofu to "squish" it up into more irregular shape, then roughly chop it. (Optional; feel free to just cube it if you prefer). Place the tofu pieces on the baking sheet. Bake for 20 minutes, then agitate and flip the tofu pieces. Bake for another 15-25 minutes, or until the tofu pieces have firmed up significantly, with a slightly crisped crust on the outside. Remove from the oven and set aside.
- (I start this step when the tofu has about 10 minutes left in the oven). In a large saucepan, heat the oils over medium heat. Add the onion, celery, and carrot, and continue to cook, stirring occasionally. If the vegetables start to brown, turn down the heat to medium-low. Continue until the onions and celery are translucent, 5 to 7 minutes.
- Add the garlic, red pepper flakes, thyme, black pepper and white pepper and stir. Cook until fragrant, 60 to 90 seconds. Add the broth and bring the mixture to a boil. Reduce to a simmer and stir in the soy sauce, nutritional yeast, pasta, and baked tofu pieces. Continue to cook for about 15 minutes, stirring occasionally to prevent sticking, or until the pasta is tender.
JACKFRUIT CHICKEN NOODLE SOUP - PLANT BASED ON A BUDGET
From plantbasedonabudget.com
Cuisine AmericanCategory SoupServings 8Total Time 2 hrs
- To make the “chicken” you’ll want to open and drain the can of jackfruit and add that to a bowl. Add in two cups of boiling water and one bouillon cube. Let that sit for an hour or so. The idea here is that the jackfruit soaks in some of that flavor. Once you’ve let it sit for a while, then fire up the stove. In a skillet, add a couple tablespoons of oil. We use sunflower or safflower oil because their flavors are mild and won’t interfere with our seasoning. Carefully add the jackfruit and fry until each side browns. Save that broth. Once the jackfruit browns, you’ll want to take a couple of forks to shred it.
- Once it is all shredded then add the other bouillon cube to the saved cup of broth. Add this to the skillet and simmer until most of the liquid is cooked off. At this point, your “chicken” is ready for the soup. You can roast it in your oven to toughen up the texture a bit more if desired.
- For the rest of the soup, you only need to make some Mirepoix, add the “chicken” and more broth, and whatever noodles you prefer.
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