It’s still technically winter, and it’s been pretty chilly in the mornings here in Arizona, so it’s still time for soup. But I always love a good soup. Especially something cheesy (vegan cheesy, of course). Plus, vegetables are always better when they’re covered in a vegan cheese. And this one is actually healthy for us! No cholesterol in sight. So feel free to get a huge bowl of this comforting, indulgent soup. And even seconds.
Chicken noodle soup is one of those home-cooked meals I’ve missed since becoming vegan. My mom used to make huge pots of it on cold winter nights when I was growing up, and there’s something so soothing about having that for dinner. Which means I tasked Husband with figuring out how to make a version I could eat (meaning vegan and gluten-free). And he won that game for sure! Here’s what he came up with.
This recipe is exceptional on a cold day, but I’ll be honest. I could eat it all the time. Haha! It’s a crowd pleaser, and it’s pretty simple! There are a few steps, but nothing’s too complicated. You can have it on the table fast, and you can save some for leftovers for the next day. You could even batch-cook this. It’s a great recipe, and I hope you try it! 🙂
Hey all! It’s been a long time. I’d apologize, but I have had a lot on my plate. If you check out the last post, you’ll see what I’ve been working through. Grief, anxiety, panic, etc. Plus a lot of editing work, which is amazing. BUT it is Meatless Monday today, and Husband tried another one of the fabulous recipes on Plates for Plants! Seriously, y’all. If you haven’t checked out that awesome blog, you’re missing out!! Husband made it a little differently for me because I don’t do spicy at all. But it’s all dairy-free, vegan, gluten-free, simple, and mega delicious. Just YUM! Tastes cheesy and it’s so satisfying. Mmmm!