Vegan "Chicken" Noodle Soup by Tess Masters
A Vegan "Chicken" Noodle Soup recipe by Tess Masters, the Blender Girl. Gluten-free, vegan and ideal for chilly winter days or cold nights.
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Cooking tools:
- Pepper mill
- Chef's knife
- Cutting board
- Peeler
- Colander
- Saucepan
- Skillet
- Stockpot
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Paper towel
- Serving bowl
Ingredients
- 1 (14oz) Pack Firm Tofu
- 1/4 lb Gluten-Free Fettuccini Noodles (1/4 pack)
- 1/4 Cup Olive Oil
- 2 Tablespoons Massel Chicken-Flavored Seasoning Powder
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 2 Cups Yellow Onion
- 1 Tablespoon Minced Garlic
- 1 Tablespoon Finely Chopped Thyme
- 4 Celery Ribs
- 2 Carrots
- 8 Cups Strong Massel Chicken-Flavored Broth
- 1 1/2 Tablespoons Lemon Juice
- 2 Teaspoons Wheat-Free Tamari
- 2 Tablespoons Flat-Leaf Parsley
- Ground Black Pepper
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