Red Curry Noodle Bowls

 Source: https://www.simplyquinoa.com/vegan-red-curry-noodle-bowls

Ingredients

for the tofu:

• 1 block extra firm tofu
• Cooking spray
• Salt
• Pepper

for the curry sauce:

• 1 tablespoon coconut oil
• 1 large shallot
• 4 garlic cloves , minced
• 2 tablespoons grated ginger (about 2")
• 1/4 cup red curry paste
• 2 (14.5oz) cans lite coconut milk
• 3 tablespoons low sodium tamari

for the add-ins:

• 1 (10 oz) package gluten-free ramen noodles or rice noodles
• 2 cups broccoli florets (+ stems, optional)
• 1 cup sliced carrots
• 1 cup sliced red pepper
• 1 bunch scallions
• Sesame seeds to sprinkle

Instructions

• Prepare the tofu: Preheat the oven to 425ºF and spray a pan with cooking spray. Cut into cubes and add to the pan. Spray with another layer of cooking spray, sprinkle with salt & pepper and bake for 30 minutes, flipping halfway through.
• Saute veggies in large skillet; transfer to a bowl.
• Prepare the sauce: While the tofu is cooking, heat the oil in same skillet and add the shallot, garlic, and ginger. Saute for 2 minutes until the garlic is fragrant. Add the red curry paste, coconut milk, and tamari, and bring to a boil. Turn down the simmer and simmer until ready to serve.
• Prepare the noodles: Bring a pot of water to boil. Cook the noodles according to the package instructions; add it into the sauce along with the tofu.   (I buy 2 boxes of Ocean's Halo Ramen noodles and save the leftovers for picky eaters)  
• Make your bowls: Toss the noodles, vegetables, and tofu together until combined, then divide between four bowls. Sprinkle with scallions and sprinkle with sesame seeds.

White Bean & Potato Soup

 Source: https://elavegan.com/vegan-white-bean-soup 

(makes 10 servings)

INGREDIENTS

 

• 1 tbsp oil
• 2 Russet potatoes diced
• 1 cup chopped onion
• 3 medium carrot chopped
• 3 celery stalks chopped
• 4 garlic cloves minced
• 1 tsp onion powder
• 1.5 tsp dried oregano
• 1 tsp dried marjoram
• 8 cups vegetable broth 
• Salt & pepper to taste
• Three 14 oz cans white beans (about 4 cups), rinsed and drained
• 1/2 cup coconut milk canned (or other non-dairy milk)

• Heat oil in a large pot over medium heat and add the garlic, onion, carrots & celery. Saute for about one minute.
• Pour in the vegetable broth (or water), potatoes & spices and bring the soup to a boil. 
• Let the soup simmer for about 10 minutes, then add the white beans and coconut milk. Simmer for a further 5-10 minutes.
• Pour a part of the soup (e.g. half of it) to a different pot. 
• Blend this part using an immersion blender until it's smooth. You can also blend the soup in a regular blender. Make sure to work in batches and not to overfill the blender.
• Pour the blended soup back to the large pot and stir to combine. If you want to have an even thicker soup/chowder, you can blend all the soup.

Lasagna Soup (instant pot)

 Source: veganricha.com

https://www.veganricha.com/instant-pot-lasagna-soup-vegan/

Ingredients

• 1 tsp oil
• 1/2 (0.5 ) onion chopped
• 4 cloves of garlic chopped
• 1 cup (149 g) veggies - combination of peppers , carrots, zucchini
• 1/4 cup (48 g) red lentils (uncooked) - quick cooking red lentils (split ones) also called masoor dal
• 1 cup (9.24 oz) tomato puree (or use any thick tomato sauce such as marinara, pasta sauce or passata)
• 1 can (14 oz) diced tomato
• 2 tsp italian seasoning (1 tsp basil and 1/2 tsp oregano, parsley, generous dash of thyme/sage and rosemary)
• 1/4 tsp (0.25 tsp) each onion powder , garlic powder
• 1/2 to 3/4 tsp salt (depends on if there is salt in the tomatoes or other seasoning, I use 3/4 tsp with)
• 2 cups (470 ml) water or veggie broth (2.5 to 3 cups for soupier or if using whole grain noodles or with more veggies)
• 5 oz (5 to 6 oz) lasagna sheets , broken into small pieces, or use pasta of choice (I use no boil as they work out the best)
• dash of black and white pepper
• pepper flakes to taste , i use about 1/3 tsp
• 1 tbsp nutritional yeast
• 1 cup (30 g) packed spinach , optional
• vegan pesto, vegan ricotta or mozzarella, vegan butter/ garlic bread to serve optional
• a tbsp tomato paste, lemon, fennel seeds (optional add ins)

Instructions

• Heat oil in Instant pot on saute mode. When hot, add onion, garlic and a pinch of salt. Cook for 2 mins, stirring occasionally. 
• Add veggies and mix in. Add red lentils, tomato, salt, seasoning, onion powder, garlic powder and mix in. Add a tbsp of tomato paste for additional tomato flavor (optional). Add lasagna sheets and water and mix in. (make sure to use small pieces and mix them in well else they tend to stick) 
• Close the lid and Pressure cook on manual hi for 3 mins **. Let the pressure release for 10 minutes, then if there is still pressure in the pot, manually release carefully and open.
• Mix in the black pepper, pepper flakes and nutritional yeast. Taste and adjust salt and flavor(italian herbs, onion/garlic powder). Add some more salt, broth, tang(lemon) if needed to balance.
• Fold in the spinach if using. Let sit for a minute. Then serve with pesto/basil and/or vegan ricotta/mozzarella, and garlic bread. You definitely need some vegan cheese for a more lasagna like flavor. Fold in some into the soup while still hot and use more for garnish.