Vegan " Hamburger Helper " SoupFrom jo_jo_ba 1 year ago
- 1 tbsp olive oil shopping list
- 1 clove garlic, minced shopping list
- 1 medium carrot, sliced thinly shopping list
- 1/4 green bell pepper, diced shopping list
- 2 medium mushrooms, halved and sliced shopping list
- 15 green beans, cut into 3/4" pieces shopping list
- 1/4 cup white wine shopping list
- 5 cups vegetable stock shopping list
- 14 oz can diced tomatoes with onion (or add 1/4 diced onion to the vegetables) (I used Hunt's) shopping list
- 1/4 tsp thyme shopping list
- 1/4 tsp celery seed shopping list
- 1/2 tsp onion powder shopping list
- 1 tbsp vegan Parmesan topping (I used Galaxy Foods) shopping list
- 16 "mini spaghetti & meatballs" sized herbed Italian Meatless Miniballs (thawed and crumbled) shopping list
- 1 1/2 cups "Smart" (white whole wheat) macaroni shopping list
How to make it
- Heat the olive oil in a pot over medium-high heat.
- Add the garlic (and onion if using), carrot and pepper.
- Cook, stirring, for 3 minutes.
- Add the mushrooms and beans and cook, stirring often, for 5 minutes.
- Pour in the wine, stock and tomatoes and bring to a boil.
- Reduce the heat, stir in the thyme, celery seed, onion powder and vegan Parmesan and simmer until carrots are done - about 30 minutes.
- Stir in the crumbled MiniBalls and the pasta and cook until the pasta is al dente (if freezing) or cooked through (if eating fresh).
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