01 October 2010

No Meat Zone Recipes: Vegan JL’s Easy Tofu Pumpkin Soup

VEGAN

JL’s Easy Tofu Pumpkin Soup
Serves 1

Ingredients:
  • 1/4 cup of canned pumpkin
  • 1/3 block of tofu, pressed and diced
  • 1/4 red pepper, diced
  • Splash of Bragg’s Liquid Aminos
  • dash of hot curry
  • 2 cups raw kale
  • 2T cooked quinoa
  • 1 cup veggie stock
Directions:

Steam the kale (I used a Pampered Chef steamer: a splash of water, 1 minute in the microwave). Add all ingredients into a 2 cup measuring cup. Cover with a piece of wax paper. Microwave for 3 minutes.

Lunch is served!



JL | @JLgoesvegan
Post-40 JL became a marathoner and triathlete, changed careers and transitioned from vegetarian to vegan. She now blogs about vegan cooking (and wine!) and fitness. Follow JL on her blog and Facebook.

Photo credit: JL Goes Vegan

2 comments:

  1. Pumpkin is such a delicious vegetable ... it doesn't really require may spices to make it tasty. I like the curry powder with it. Another recipe I liked used fennel and fenugreek seeds ... an unusual but great combo. You might like it...

    http://www.vegrecipes4u.com/pumpkin-gravy-curry.html

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