A casual what I eat in a day on a snowy/rainy day. 🙂 Cozy recipes.
✹ Recipes Mentioned ✹
gluten-free oil-free pancakes: https://www.momables.com/gluten-dairy-free-vegan-pancakes/
paleo vegan brownies: https://www.theroastedroot.net/paleo-vegan-fudge-brownies/
vegan soy milk ramen broth: https://www.justonecookbook.com/vegetarian-ramen/
Chicken-less Noodle Soup:
1 white onion, diced
1 tablespoon minced garlic
2 medium carrots, diced
4 stalks celery, diced
(I also add shredded cabbage or mushrooms; this is optional)
6 cups vegan chicken-style broth (Better than Bouillon makes a good one)
1 teaspoon poultry spice
1 bay leaf
2 cups vegan chicken-style strips
8 oz pasta, cooked and set aside
salt and pepper, to taste
Sautee onion, carrots, celery and garlic until tender, about 3-5 minutes. Pour in vegan chicken broth, add poultry spice and bay leaf and bring to a boil. Reduce heat to low and simmer for 15-20 minutes. In the meantime, chop vegan chicken into chunks and brown in a skillet. (This step is optional, but it helps the chicken maintain its shape and not get soggy when added to the soup.) Add chicken strips into soup, remove bay leaf, and add pasta. Add salt and pepper to taste and serve.
✹ Find Me! ✹
instagram | @thesarahsullivan
recipe blog | sarahsvegankitchen.com
✹ Contact Me! ✹
snail mail →
PO Box #2095
Broomfield, CO 80038
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✹ About Me! ✹
Welcome to Sarah’s Vegan Kitchen! My name is Sarah Sullivan. I share vegan recipes, from healthy meal ideas to plant-based versions of comfort food dishes I used to love.
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