This soup smells delicious and is filled with fresh vegetables, pasta, quinoa, and lentils. I love to make a big batch of this and enjoy it all week.
Yield: 8-10 servings
8 cups water
3 celery stalks
1 cup green cabbage
1/2 cup quinoa
1 cup lentils
1 cup egg noodles
1/2 tsp. Salt
1 chicken or vegetable based bullion cube
Wash all produce and dice the celery, carrot, zucchini, cabbage, and onion.
In a large stockpot add in the cut vegetables, salt, water, quinoa, lentils, and heat up to a boil.
Add in the bouillon cube and stir a few minutes. Turn down the heat to low and let soup simmer 30 minutes.
Add in the pasta and cook for 15 minutes until the lentils are soft and the pasta is cooked.
Take off heat and enjoy.
This vegan version of a hot dog is so delicious, and much cheaper than those fake meat or tofu dogs you can get at the store!
Yield: 3-6 servings
Toppings for dogs like mustard, onion, relish, ketchup, anything you like!
Note: I used chopped white onion and brown mustard for mine. I also didn’t have hot dog buns when I made this recipe so in the picture I used sliced bread.
Preheat the oven to 400*F.
Boil a medium pot of water.
Wash, remove the carrot tops and peel. Rinse carrots and trim the bottoms if needed to fit the size of your buns. ( Save any scraps in the freezer for veggie broths or smoothie later on.)
When the water is bolling, add in the carrots and let cook for 20 minutes.
Get a small sheet baking pan ready and line with some foil, (for easy clean up later!)
When the 20 minutes is up, turn off heat and have your spices ready. Line the carrots on the baking pan and sprinkle each spice over the top of each carrot.
Bake at 400*F for 15 minutes.
When done take out, add to your buns and top with your favorites!
Let me know what you think in the comments below! If you have tried this recipe, tag me on Instagram, Twitter, or Pinterest @noshchefjulie