Cook Vegan — September 2017

CHICKPEA NOODLE SOUP

Serves: 6

•   2 tbsp vegetable oil

•   1 onion, finely chopped

•   3 carrots, peeled and sliced ¼ inch

thick

•   2 celery ribs, sliced ¼ inch thick

•   Salt and pepper

•   3 tbsp nutritional yeast

•   2 tsp minced fresh thyme or ¾ tsp

dried

•   2 bay leaves

•   1.5 litres (6 cups) vegetable broth

•   2 tins chickpeas, rinsed

•   50g (½ cup) ditalini pasta

•   2 tbsp minced fresh parsley

1 Heat oil in Dutch oven or saucepan over

medium heat until shimmering. Add onion,

carrots, celery, and ¼ teaspoon pepper and

cook, stirring occasionally, until softened,

5 to 7 minutes. Stir in nutritional yeast,

thyme, and bay leaves and cook until

fragrant, about 30 seconds.

2 Stir in broth and chickpeas and bring

to boil. Reduce heat to medium-low and

simmer, partially covered, until flavours

meld, about 10 minutes.

3 Stir in pasta, increase heat to medium-

high, and boil until just tender, about 10

minutes. Off heat, discard bay leaves and

stir in parsley. Season with salt and pepper

to taste, and serve.

• Recipe and image from Vegan for Everybody.
  Published by America’s Kitchen.

VEGAN PIZZA

Makes: 6-8 Slices

For the crust:

•   Whole grain or gluten free pizza dough

(store bought or homemade)

For the sauce:

•   150g (1 cup) cashews, soaked

•   60ml (¼ cup) water

•   2 tomatoes, chopped

•   2 tbsp tomato paste

•   2-3 cloves of garlic

For the toppings:

•   1 onion

•   35g (¼ cup) pine nuts

•   1 package mushrooms, sliced

•   6 sun-dried tomatoes, julienned

Per 100g
Calories 126, Fat 4.0g, Saturates 0.4g,
Carbohydrates 14g, Sugars 1.8g,
Protein 6.3g, Salt 0.45g