Not sure what to do with our meat alternatives? Let our plant-based recipes and tips inspire you!

Chick’n Noodle Soup

The ultimate comfort food! This 100% plant based recipe is easy, simple and inexpensive but does not skimp on flavor. It is made with our plant based protein and a savory vegetable based broth.

Ingredients

• 2 tablespoons of olive oil
• 1 cup diced white onion
• 1 cup diced celery
• 1 cup diced peeled carrots
• 2 – 4 cloves of minced garlic
• 1 1/2 – 2 cups of The Original Meat Oven Roasted Loaf (cubed) OR Oven Roasted Deli Slices (chopped)
• 1/2 cup nutritional yeast
• 2 tablespoons of your favorite chicken less seasoning
• 4.5 cups hot water
• 4 ounces dried whole wheat spaghetti noodles
• 1/4 – 1/2 cup fresh parsley leaves (optional)

Directions

1. In a large pot, heat the vegetable oil over medium heat. 
2. Add the onion, celery, carrots and garlic and cook, stirring frequently until the vegetables begin to soften. 
3. Add nutritional yeast and chicken-less seasoning. Cook, a couple minutes longer.
4. Add the cubed Oven Roasted (plant based protein) Loaf , stir and sautée another minute. 
5. Add 4 cups of hot water.  Stir to combine. Bring to a boil then reduce the heat to medium low and simmer for 10-20 minutes depending on how tender you want your vegetables to be. 
6. While that cooks, in a small pot of salted water, cook some whole wheat spaghetti according to package directions. Drain, rinse in cold water and add to the soup. Stir to combine.
7. Remove the soup from the heat and add the parsley.  Serve immediately or cool and store in an airtight container in the fridge for up to 1 week.