Vegan Veggie Soup (robknapp2009)
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- 0.5 onion diced
- 2 cloves garlic minced
- 2 stalks celery diced
- 2 medium carrots diced
- 3 cups vegetable stock
- 1/2 cup fresh basil
- 1 cup pasta (any fun size. i used ziti)
- 1 cup fresh green vegetable (i used snap peas)
- 1 can garbonzo beans (do not drain)
- 1 can kidney beans (do not drain)
- 1 salt and pepper to taste
- 1 tablespoon chili powder
- 2 tablespoon olive oil for the pan
- 1 can tomatoes sauce
- 1 block tofu cubed small
- 1 tablespoon vegan worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon italian seasoning
- 2 tablespoons nutritional yeast
- Carbohydrate 73.5062619308182 g
- Cholesterol 20.44 mg
- Fat 6.46122032862365 g
- Fiber 10.6738811827814 g
- Protein 20.3054637267855 g
- Saturated Fat 0.914072788513455 g
- Serving Size 1 1 Serving (1493g)
- Sodium 5846.1611065644 mg
- Sugar 62.8323807480368 g
- Trans Fat 0.995891540498999 g
- Calories 418 calories
Heat the 1 tbs oil on medium heat and add the onions until translucent. Add the garlic, celery, carrots and saute until soft (about 5 minutes). Add the tomatoes and vegetable stock. Bring to a boil and lower heat to a simmer. Add the basil, parsley and pasta and cook for 10 minutes. Add your green veggie and the beans, chili powder and Italian seasoning Cook on low for another 20-30 minutes. Add salt and pepper to taste. In a separate pan, add 1 tbs of oil (toasted sesame oil also works!) and heat until simmering. Add tofu and cook until golden brown. Add soy sauce and Worcestershire sauce and cook until most of the moisture is gone. Add yeast and cook until dry. When soup is finished, split the tofu into 4 servings and add about 2 minutes prior to service.
