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I haven't been feeling very well lately so I decided to try out a new recipe. I got my regular Fake Meats email a few weeks ago with a recipe for "chicken" noodle soup. I had been just dying to try it. I picked up some organic carrots and celery (I don't normally buy organic but celery is on the "dirty dozen list for using 5 different types of pesticides. Yes, 5.) and some whole wheat pasta. In order to complete the recipe, I needed to place an order with Fake Meats for the Seitenbacher vegetable broth and some soy curls.

Chris and I don't like the crunch of an onion so I kept the onions whole. I let them cook and simmer with the soup but pulled them out before serving. We frequently do this as I like the flavor that onions add to a dish, but we just hate biting into a crunchy chunk.

I really like this recipe because it is basically just a "dump everything in the pot and stir." I mean, is there any better cooking techniques?
I couldn't find my recipe card, but there is a video explaining the recipe that I followed along with. The instructions were simple, clear, and helpful. (If you're part of the Fake Meats meal plan, you get ingredients and recipes delivered to your door monthly.)

After letting the soup simmer for the recommended 10 minutes, I checked the pasta and it needed just a little more time (maybe because it was whole wheat versus regular).
Either way, the kitchen smelled amazing just like homemade soup (well, because it is!). All of the ingredients are vegan but I don't think my vegetarian husband has had chicken noodle soup since he was about 14 years old! Haha. I really enjoyed making this and the recipe made a ton of food. We put some in the fridge and the rest in the freezer to save for another cold or rainy day. (It probably made about 5 portions.)

Since we aren't a vegan household, we had to serve up the soup the soup with some fresh French bread from Whole Foods. I must agree with Kelsey that bread makes everything better. And gluten.


Full Recipe:

Ingredients:
8 oz (half the bag shown) of uncooked pasta
1/2 bag of soy curls
1 packet of vegetable broth seasoning
8 cups of water
1 chopped onion
1 cup of celery
1 cup of carrots

Bring water to a boil first, then add in broth seasoning and stir. Afterwards, add all of the other ingredients and stir it up real good. Bring the mixture back up to a boil before turning it down to simmer with the lid on for about 10 minutes (or until pasta is cooked through). Serve up and enjoy! Yields about 5-7 portions.

This week has been dragging for me so I was happy when Thursday FINALLY came around. Not only because it was Thursday and it was time for my group run, but because I got to go have lunch at Native Foods Cafe with Kim and Erin! I have been there a few times before so I didn't quite have this reaction. It is an all vegan restaurant where the food doesn't taste vegan, bland, and gross. It tastes delicious and tasty.

Don't worry. Those onions were removed immediately.

L to R: me, Erin, Kim