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Vegan “Chicken” Noodle Soup by Tess Masters

Thanks to: Tess Masters, The Blender Girl

A “chicken” noodle soup that’s perfect for a vegan soul, this deliciously warm, gluten-free recipe by The Blender Girl is the dish to curl up with this winter.

Photo credit: Trent Lanz

(Serves: 4)
Ingredients
  • 1 (14oz) pack firm tofu, drained
  • 1/4 lb. gluten-free fettucini noodles (1/4 pack)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons Massel chicken-flavored seasoning powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 cups diced yellow onion
  • 1 tablespoon minced garlic
  • 1 tablespoon finely chopped fresh thyme
  • 4 celery ribs, sliced diagonally into 1/2-inch slices
  • 2 medium carrots, peeled and sliced diagonally into 1/2-inch slices
  • 8 cups strong Massel chicken-flavored broth
  • 1 1/2 tablespoons fresh lemon juice, plus more to serve
  • 2 teaspoons wheat-free tamari, plus more to taste
  • 2 tablespoons finely chopped flat-leaf parsley, plus more to serve
  • Freshly ground black pepper, to serve
Method
  1. Wrap the tofu in paper towel, and pat dry until all of the excess moisture has been removed. Wrap in a dry piece of paper towel, and allow to sit.
  2. In a saucepan, cook the pasta according to the manufacturer’s instructions. Drain, and set aside.
  3. Unwrap the tofu, and cut the block into equal 1-inch cubes.
  4. In a bowl, combine 2 tablespoons of the olive oil with 1 1/2 tablespoons of the chicken-flavored powder, garlic powder, and onion powder, and stir until well combined. Toss the tofu cubes in the oil mixture until evenly coated.
  5. In a large skillet over medium heat, sauté the tofu cubes for about 10 minutes until lightly browned, turning when needed.
  6. In a large stockpot over medium heat, warm the remaining 2 tablespoons olive oil, and sauté the onions, garlic, thyme, celery, and carrots for about 5 minutes, until the onions are soft and translucent, and the celery and carrots are softened, but not browned.
  7. Pour in the broth and the remaining 1/2 tablespoon of the seasoning powder, and bring to a boil. Reduce the heat to medium, and simmer for about 5 minutes, until the carrot is just tender. Stir in the lemon juice, tamari, and parsley, add the cooked noodles and tofu, and season with pepper to taste.
  8. Serve topped with a sprinkle of additional chopped parsley.
Summary
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Recipe Name
Vegan “Chicken” Noodle Soup
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Preparation Time
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