Vegan No Chicken Noodle Soup

Vegan, high protein, comforting noodle soup! I used Schaer gluten-free tagliatelle noodles: http://www.schaer.com/en/gluten-free-products/tagliatelle/ I used NOW Foods textured soy protein chunks: http://www.nowfoods.com/?action=itemdetail&item_id=3661 I used my Salt Free Poultry Seasoning for the seasoning. You could use Italian seasonings or something you like for a basic soup.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 6  cups  low sodium vegetable broth
• 2  cups water
• 1  teaspoon olive oil (optional)
• 6  ounces carrots, chopped
• 5  ounces celery, chopped
• 5  ounces onions, chopped
• 3  ounces  gluten-free  noodles (wide soup shape style)
• 1 1⁄2 cups  textured vegetable protein, chunks
• 3  garlic cloves, minced
• 1  bay leaf
• 2  tablespoons poultry seasoning (or your favorite soup spices)
•  salt, to taste

Directions

1. Heat oil in a large non-stick soup pot. Add garlic, onion, celery, and carrot and saute for 5 minutes, until onion begins to soften. (If skipping oil, simply boil vegetables right away.).
2. Add broth, water, and seasonings. Bring to a boil, reduce heat, and simmer for 25 minutes.
3. Add noodles. Simmer for another 8-10 minutes.
4. Add textured soy protein chunks and frozen peas. Simmer for another 8-10 minutes.
5. Check that everything is softened to your liking, season to taste with salt.