Get ready for some comfort food, vegan style

Without further ado, here is the soup I've been promising you!


Chickpea Noodle Soup, adapted from Veganomicon

Serves 6

1/2 cup thinly sliced (peeled) carrots
1/2 cup thinly sliced (peeled) broccoli stems
1 Vidalia onion, thinly sliced
2 cloves garlic, minced
6 oz sliced mushrooms
2 tbsp olive oil
1 tsp dried thyme
1/2 tsp dried rosemary
2 shakes dried sage
6 cups water
3 cubes vegetarian bouillon
1 1/2 cups cooked chickpeas
6 oz chik'n style strips (I used Lightlife brand), cut as small as you'd like (mine were about 1 inch long)
1 package tofu shirataki noodles
Any type of greens, any quantity you'd like
Soy sauce to taste
salt to taste


Preheat a soup pot over medium-high heat. Sauté onions, broccoli stems and carrots in the oil for about 10 minutes. Add the garlic, mushrooms and herbs, and sauté for another 5 minutes. Add water, bouillon and chickpeas. Cover pot and bring to a boil.



Once the broth is boiling, add the chik'n strips and shirataki noodles. Lower heat to medium so that soup is at a low boil. Add a few splashes of soy sauce. When noodles and chik'n are heated through, add greens and cook until they wilt. Taste; if it needs more salt add a little soy sauce and/or salt.

Serve and enjoy!



This soup was such a comfort on a cold fall night.


I thawed and heated up some leftover Irish soda bread, and spread a little Brummel & Brown on top.



Very satisfying meal!


I'm probably going to have a treat of some sort, but I can't decide if I want hot chocolate or ice cream. These are tough decisions. I'll post it tomorrow; in the meantime enjoy your nights!