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.
There are a lot of great things about eating a plant-based diet. One is that meals can be so simple yet so satisfying and filling. Quinoa acts just like rice in a dish like this, and you can choose any veggies you love to add to things like stir-fry for an easy, satisfying dish. Feel free to customize or make this the way we do.
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! 🙂