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Please fave and comment on the original submission here: http://www.furaffinity.net/view/5753386/
Nice and nourishing, full of colour and flavour just right for a healthy meal from the kitchens of
VickyChaiTea
Ok recipe time! This is a Vegan vegetable soup I made, with my own recipe. It was really a "I have many vegetables and I don't want them to go bad but I can't eat them all at once so lets cook them now!" Type of thing, so you can put aaaaaaanything you want in this, or take anything out. I even added ramen noodles. It was seriously just something to use up what was leftover in the kitchen.
Ingredients:
7-8 cups (or more) Vegetable broth (stock our bouillon cubes work fine)
2 Russet Potatoes
1/2 lbs Green Beans
2 stalks Celery
1 package Button Mushrooms
2-3 cups Peas
1/2 Red Bell Pepper
1 Yellow Squash
4 cloves Garlic
Dry Ramen Noodles (you can use any noodles you want, make them fresh yourself or use something out of a bag.)
Spices:
Seasoned salt
Black pepper
Black Bean Garlic Paste
Tomato Paste
Parsley
1. Rinse potatoes, remove any dirt and little sprouts that may be growing. Cut into roughly 1/2" cubes. Rinse green beans, cut off the tips and cut the rest into thirds. Bring broth to a boil on high in a medium-large pot. Add potatoes. When potatoes are 1/3 done, add green beans.
2. Reduce heat to medium. Medium low if needed. When green beans are almost halfway done, rinse and chop the celery into about 1/4" slices, or a little larger if you want. Pit and de-seed bell pepper, cut into lengths about as long as the green beans. Add both the pepper and celery to the pot.
3. This is about when I started adding the spices, if I recall. Add about half a small can of tomato paste, and 1-2 tbps of the black bean paste. Add about 1 1/2tbsp of Parsley. Mince the garlic and add it. Stir to combine, then taste. Add seasoned salt and pepper to taste. Be warned! Stock is usually pretty salty, so TASTE it before adding ANY salt! Now, because I love my noodles very very well done I added them about now. If you want them cooked less, add them with or slightly after the mushrooms.
4. When the celery is halfway done, wipe the mushrooms down with a paper towel to remove any dirt, do not rinse. Chop the mushrooms into slices. Button mushrooms only need the tips of the stems cut off, not the whole thing removed. Add them to the pot. Cook for about five minutes.
5. Cut the squash in half lengthwise, then cut into 1/4 slices. Add to the pot along with the peas. These two you're really only heating up so once they're hot turn off the heat and serve!
Please fave and comment on the original submission here: http://www.furaffinity.net/view/5753386/
Nice and nourishing, full of colour and flavour just right for a healthy meal from the kitchens of
VickyChaiTea******************************Ok recipe time! This is a Vegan vegetable soup I made, with my own recipe. It was really a "I have many vegetables and I don't want them to go bad but I can't eat them all at once so lets cook them now!" Type of thing, so you can put aaaaaaanything you want in this, or take anything out. I even added ramen noodles. It was seriously just something to use up what was leftover in the kitchen.
Ingredients:
7-8 cups (or more) Vegetable broth (stock our bouillon cubes work fine)
2 Russet Potatoes
1/2 lbs Green Beans
2 stalks Celery
1 package Button Mushrooms
2-3 cups Peas
1/2 Red Bell Pepper
1 Yellow Squash
4 cloves Garlic
Dry Ramen Noodles (you can use any noodles you want, make them fresh yourself or use something out of a bag.)
Spices:
Seasoned salt
Black pepper
Black Bean Garlic Paste
Tomato Paste
Parsley
1. Rinse potatoes, remove any dirt and little sprouts that may be growing. Cut into roughly 1/2" cubes. Rinse green beans, cut off the tips and cut the rest into thirds. Bring broth to a boil on high in a medium-large pot. Add potatoes. When potatoes are 1/3 done, add green beans.
2. Reduce heat to medium. Medium low if needed. When green beans are almost halfway done, rinse and chop the celery into about 1/4" slices, or a little larger if you want. Pit and de-seed bell pepper, cut into lengths about as long as the green beans. Add both the pepper and celery to the pot.
3. This is about when I started adding the spices, if I recall. Add about half a small can of tomato paste, and 1-2 tbps of the black bean paste. Add about 1 1/2tbsp of Parsley. Mince the garlic and add it. Stir to combine, then taste. Add seasoned salt and pepper to taste. Be warned! Stock is usually pretty salty, so TASTE it before adding ANY salt! Now, because I love my noodles very very well done I added them about now. If you want them cooked less, add them with or slightly after the mushrooms.
4. When the celery is halfway done, wipe the mushrooms down with a paper towel to remove any dirt, do not rinse. Chop the mushrooms into slices. Button mushrooms only need the tips of the stems cut off, not the whole thing removed. Add them to the pot. Cook for about five minutes.
5. Cut the squash in half lengthwise, then cut into 1/4 slices. Add to the pot along with the peas. These two you're really only heating up so once they're hot turn off the heat and serve!
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/5753386/
Category Photography / Tutorials
Species Unspecified / Any
Size 720 x 406px
File Size 69 kB
If it were egg pasta than it's not vegan as eggs are animal products. But only fresh pasta is made like that. Dried pasta in grocery stores contain no animal products at all. And I've never EVER seen pasta with blood in it. And I've eaten a whole lot of variety of pasta. It's probably another rumor like the blood in ketchup rumor. Dried ramen noodles are almost always wheat, salt, and water.
No "American" cuisines use offal(Except the liver, which is currently out of style), blood or bones(Except cheap versions of gelatin). Only muscle mass and ovum of animals.
Traditional European dishes often include the above, especially Italian and the United Kingdom. I think what you meant to say was "Jello is made of cow bones", which is not entirely correct- it's made of processed collagen, which is derived from hydrolised bones, tissues and skin from an animal. But considering how often vegans eat gelatin because they just don't know- it's probably not a huge deal(Ever take medicine in capsule form?).
Traditional European dishes often include the above, especially Italian and the United Kingdom. I think what you meant to say was "Jello is made of cow bones", which is not entirely correct- it's made of processed collagen, which is derived from hydrolised bones, tissues and skin from an animal. But considering how often vegans eat gelatin because they just don't know- it's probably not a huge deal(Ever take medicine in capsule form?).
Oh and the key word there is "can be". Most drug stores(At least around here) don't carry them, except on special order, maybe in california they have them stocked normally, but the vast majority still use animal bi product in their manufacture. And lets be honest. Personal Integrity < OhmygodtherespeeinmybloodandIneedittostopnow
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