Another neighbor's vegan soup.

Here is my made-up Italian vegetable soup recipe

Veggies:

2 cans cannellini (white kidney) beans, drained and rinsed
1 large carrot, diced small
1 cup onion, diced small
1 package 8 oz. fresh mushrooms, sliced thin
3-4 small-medium celery stalks, sliced thin
5-6 medium red potatoes, 1/4'd lengthwise, 1/2" sliced
1 15-16 oz. can fire-roasted tomatoes (Muir Glen)
 2 small-medium zucchini, 1/4'r lengthwise, 1/2" slice
1 lb. chopped spinach, frozen
1 cup peas frozen
2 teaspoons diced or pressed garlic
1 28 oz. can Dei Fratelli Italian tomato sauce (Meijer)
12 oz. tomato juice, regular or low-sodium

Seasonings:

2-3 tsps. Penzey's (or other brand) pizza seasoning (Meijer)*
basil, 1 tbsp. dried, or 3 tbsps. fresh
1/2 - 1 tsp. ground black pepper
2 tsps. dried oregano

Liquid:

2 tbsps. olive oil
1-2 cups water, depending on how thick you want it. All of the above will cook down to a pretty thick product.

CAUTION: All of this makes 3-4 quarts. Cut everything in half for less.

Saute, on medium heat, mushrooms, onion, garlic in olive oil in larger (5-6 quart stock-pot), 5-7 minutes. Add seasonings, reduce heat to simmer, 1-2 mins. Add ALL other ingredients, EXCEPT water, heat back up to medium, and bring to bubbling, then reduce heat to simmer, cover, for 1 hour. Stir occasionally. Check consistency, add water as desired, heat up to simmer, then off heat and serve with GOOD homemade or bakery bread.

* homemade pizza seasonings

Ingredients

• 1 1/2 tbsp oregano
• 1 tbsp dried basil
• 1 tsp dried rosemary
• 1 1/2 tbsp dried onion flakes
• 1/4 tsp dried thyme
• 1/2 tsp coarse sea salt
• 1/2 tsp chili flakes
• 1/4 tsp garlic powder

Vegan Lo Mein

I did some tinkering with an old recipe and came up with this.
We liked it as is but you may wish to change it, less sweet, more spice, etc...

I used 16 oz of thin spaghetti and 

4 cups of veggies I had in the fridge.
This is a great fridge cleaner for using up veg.  I used a mix of broccoli,
red pepper, celery, green onions and carrots.  Also bags of mixed frozen vegetables
work well.

SAUCE:

1 cup soy sauce

1/2 c water

1/8 t garlic powder

1/2 c agave

1 1/4 t ginger

1 1/2 T brown sugar

Directions:

1 Mix all ingredients plus 2 T cornstarch in a sauce pan and begin heating.
2 Heat until sauce thickens to desired thickness.
4 Cook noodles and veggies and add sauce to noodles and veggies after they are cooked.

A delicious quick soup shared with me by a friend that is a good vegan cook!

2 cans Progresso brand Lentil soup

2 cans Black Beans

1 can butter beans

1 can red beans

1 can pinto beans

1/3 cup diced carrots

1/3 cup diced celery

1/3 cup diced onion

3 cloves of garlic minced

salt and pepper to taste

1 Tbsp. olive oil

vegetable broth or stock... add to make soup desired consistency

 

In a large pot, saute the carrots, celery, onion and garlic in the oil.

Add in the Lentil soup and all the beans. Add the amount of vegetable broth or stock that you want to give it the desired consistency. Simmer for about 1/2 hour.  Salt and pepper to taste.  (May freeze any left overs)

Not too Spicy Chicken Chow Mein

Can be served over rice or chow mein noodles
Place all ingredients in a crockpot.

I use 1/2 package of Gardein chick'n scallopini cut into 1/2" pieces

All veggies are chopped or diced as you prefer: 

4 large carrots

4 green onions sliced or 1 med onion

1 can (8 oz) bean sprouts

1 can (8 oz) water chestnuts

broccoli or broccoli slaw

1 cup celery

1 cup veggie broth

1 T sugar, ¾ of T agave

1/2 cup organic soy sauce

¼ tsp crushed red pepper flakes

1 clove garlic

Cook on LOW for 8 hours.

Sauce can be thickened with water and cornstarch or arrowroot.