Easy vegan noddle soup

Name: Easy vegan noddle soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 serving
Ingredients: 1 onion; 4 cloves garlic; 6 button mushrooms; 2 medium carrots; 1 tablespoon Italian seasoning; 1 tablespoon soy sauce; 8 cups vegetable broth; 2 bay leaves; 1 box gluten free elbow pasta; 2 cups green beans; 2 cups kale; ¼ cup lemon juice; 1 block firm tofu; 1 tablespoon olive oil; 1 tablespoon nutritional yeast; 1 tablespoon Italian seasoning; 1 teaspoon garlic powder; ¼ teaspoon salt; 1 cup cooked chickpea; 1 tablespoon olive oil; 1 tablespoon maple syrup; 1 tablespoon ground cumin; 1 tsp paprika

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
8 serving
Calories
358 kcal
Course
Main Course
Cuisine
Vegetarian, gluten-free

Easy vegan noddle soup

Uri Pugh

Report

A homemade easy soup recipe perfect to nourish your family. And this noddle soup is easy to batch make and add to your meal prep. Topp with crispy chickpeas or tofu for a well-balanced family meal. This soup is a hug in a bowl!

Share:

I Made This!

Be the first!

Print

11 people printed this

Save this

Be the first!

Ingredients

Servings

1 onion diced
4 cloves garlic minced
6 button mushrooms diced
2 medium carrots diced
1 tablespoon Italian seasoning
1 tablespoon soy sauce sub with ¼ teaspoon of salt
8 cups vegetable broth homemade if possible
2 bay leaves
1 box gluten free elbow pasta I used Barilla
2 cups green beans quartered
2 cups kale chopped
¼ cup lemon juice

Crispy tofu

1 block firm tofu
1 tablespoon olive oil
1 tablespoon nutritional yeast
1 tablespoon Italian seasoning
1 teaspoon garlic powder
¼ teaspoon salt

Crispy chickpea

1 cup cooked chickpea or 1 can
1 tablespoon olive oil extra virgin
1 tablespoon maple syrup
1 tablespoon ground cumin
1 tsp paprika

Add to Shopping List

Instructions

Preheat your oven to 400 degrees. In a bowl add the ingredients for the tofu and mix. Place onto a baking sheet. Then to the same bowl add the ingredients for the chickpeas. Mix and then add to the baking sheet. Bake in the oven until crispy, about 25 minutes.*Make sure you don't crowd the baking pan. You can also cook this step in an air fryer at 375 for 15 minutes.
Meanwhile, in a large pot over medium heat saute the onions in olive. Once they soften (roughly 2 minutes) add in the garlic, mushrooms, carrots, salt, and Italian seasoning. Continue to cook for a few more minutes.
Next, add in the broth, soy sauce, green beans, and bay leaf and bring to a boil. Once the soup is boiling add in the noodles and green beans. Continue to cook until the noodles are done.
Then add in the chopped kale, mix, and remove from the heat. Let it sit until the kale wilts. Pour in the lemon juice, stir then serve.
Ladle into bowls and top with the crispy tofu, some green onions and parsley.

Nutrition Information

Show Details

Serving 1serving Calories 358kcal (18%) Carbohydrates 61g (20%) Protein 13g (26%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Sodium 1202mg (50%) Potassium 340mg (10%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 5071IU (101%) Vitamin B12 0.01µg Vitamin C 25mg (28%) Calcium 164mg (16%) Iron 3mg (17%) Zinc 1mg

Nutrition Facts

Serving: 8serving

Amount Per Serving

Calories 358 kcal

% Daily Value*

Serving	1serving
Calories	358kcal	18%
Carbohydrates	61g	20%
Protein	13g	26%
Fat	8g	12%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	3g	15%
Sodium	1202mg	50%
Potassium	340mg	7%
Fiber	6g	24%
Sugar	7g	14%
Vitamin A	5071IU	101%
Vitamin B12	0.01µg	0%
Vitamin C	25mg	28%
Calcium	164mg	16%
Iron	3mg	17%
Zinc	1mg