Vegan Beef and Noodle Soup

Large pot; cutting board; knife; measuring spoons; wooden spoon or spatula

10 minutes

35 minutes

Asian Fusion

vegan, beef, noodle soup, healthy, easy

Main Course

Simmering

Vegan

1

2 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon turmeric powder

½ teaspoon smoked paprika

¼ teaspoon chili powder

2 cups vegetable broth

1 cup cooked brown rice or quinoa

2 carrots, diced

2 celery stalks, diced

½ cup frozen peas

4 ounces vegan beef

style crumbles (such as Beyond Meat)

4 ounces dried noodles (such as udon or soba)

Salt and pepper to taste

Fresh parsley for garnish (optional)

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the ginger, coriander, cumin, turmeric powder, smoked paprika and chili powder. Cook for another minute until fragrant.

Pour in the vegetable broth and bring to a boil. Add the cooked rice or quinoa along with the carrots and celery. Simmer for 10 minutes until vegetables are tender.

Add the frozen peas along with the vegan beef-style crumbles and noodles. Simmer for another 10 minutes until noodles are cooked through. Season with salt and pepper to taste.

Serve hot with fresh parsley as garnish (optional). Enjoy!

Calories – 250; Fat – 8g; Carbohydrates – 33g; Protein – 12g; Fiber – 5g

This vegan beef and noodle soup is an easy-to-make Asian fusion dish that is packed with flavor and nutrition! It’s made with simple ingredients like olive oil, onion garlic ginger spices vegetables broth rice/quinoa vegan beef-style crumbles noodles salt & pepper – all simmered together for a delicious meal that will satisfy your cravings!

4

Sri Lankan cuisine includes dishes such as curry, hoppers (rice flour pancakes), and string hoppers (rice flour noodles).