Vegan Quarantine Soup w/ Plant Based Ground

This is a recipe I created on about week three of when we first started our quarantine in California back in March! Once I finally got to the store, the shelves were practically bare, but I found some veggie stock and bow tie pasta and I was able to add in some veggies we had on hand in the fridge. I have since added a few more ingredients now that stores are stocked back up but the original recipe was created based off what we had available in the pantry and what the store has in stock. 

The Goods:

• 2-3 large Carrots peeled & sliced 

• 1/2 cup Green pepper

• 1/2 cup diced onion

• 1/2 cup diced celery 

• 1.5 cup diced Tomatoes (fresh or canned)

• 1 cup frozen peas

• 1 cup frozen corn

• 1 cup frozen broccoli 

• 3 cups dried bow-tie pasta 

• 2 tbsp Coconut oil

• 32 oz Veggie broth

• 16oz carrot Ginger soup by Pacific Foods (or any veggie-based, non-dairy soup- adding this creates a creamier soup, check for this in the same section as broths!)

• 8 cups water

• 2 cups plant-based ground 

• 4 tbsp Coconut Aminos 

• 1/2 cup nutritional yeast 

• 2 tbsp Parsley 

• 1 tbsp Herbs De Provence 

• 1/2 tbsp Old Bay

• 2 tsp Minced onion 

• 1 tsp Turmeric

• 1 tsp Paprika

• 1 tsp Pepper or as needed 

• 1 tsp garlic powder

• 1/2 tsp cumin

• Pinch of pink salt as needed

The Method:

1. Over medium heat, melt coconut oil in large pot. Sauté onions, celery and green pepper, cover and cook 3-4 min. Once onions begin to look translucent, stir in carrots, tomatoes, coconut aminos, nutritional yeast and spices. (Feel free to reserve half of each spice to add as you go, or add 1/4 tsp more of each if you feel you need more flavor, taste test as you go!) Cover and cook on medium low for 4-5 min. 

2. Next, begin to add your liquids. Add in broth, veggie based soup, and water. Stir and turn heat up to high. Once boiling, add in frozen veggies. Continue to let soup boil for about 3-4 min. Add frozen veggies store and continue to boil. While still boiling, add in the dried bow tie pasta. Allow soup to boil and pasta to cook for about 10-12 min. Start checking pasta after 8 min, cook to al dente. (You still want a little bite to pasta, don’t over cook or you will have mushy pasta!)

3. While soup continues to boil, add coconut oil to a separate pan and sauté plant based ground until it begins to brown, about 4-5 min. Once pasta is cooked to al dente, stir plant based ground into soup. Let simmer for 2-3 min. Turn heat off and allow soup to cool for 5-6 minutes before enjoying! 

4. We like to top ours with Old Bay and parsley!