Ingredients (use vegan versions):
- 1 cup vegan mustard seed
- 1 cup cumin seed
- Soup Starter (The Chicken and Wild Rice one-it doesn't have
- chicken in it)
- 1/2 cup curry
- 3 tablespoon Spike vegetarian seasoning
- 1 teaspoon ginger
- 1 cup vegan soymilk
- 2 large cans of tomato soup
- 1 package ziti noodles
- 1 cup peanut oil (approx)
- 1 large onion, chopped
Directions:
First, get your noodles cooked and set aside. That saves
time. It is ok if the noodles get cold; the sauce is really
hot when it is poured over it.
Saute onion, mustard seed, cumin seed, Soup Starter rice and
dehydrated veggies (not the spice pak yet), and curry in
enough oil in a fry pan to just cover the bottom for about
10 minutes covered, stirring occasionally to prevent it from
sticking. Keep adding oil as the veggies absorb it.
In a seperate large soup pot, mix the two cans of tomato
soup (don't add water- you want it to be real thick) and soy
milk until blended, then start to heat that up on medium.
Add the sauteed mixture (including oil in the pan) to the
soup and stir well. Add the ginger, spike, and the spice
packet from the soup starter. (It's vegan- it only is
spices) Let the ingredients cook together. Stir to keep from
sticking to the bottom. Add more of your favorite spices to
taste.
When you let it cook for about 10 minutes, (covered) look
and see if the peanut oil has come to the top. When it does,
take a spoon and scoop it out. That will take away about 70+
grams of fat!!
When that is done, just pour over noodles and top with Vegan
Rella mozzerella flavor. Yum...
It sounds a lot more complicated than it is. I've made it so
many times that I can whip it all up in about 30 minutes.
Play with it and post how you have changed it~ I love new
ideas!
Serves: 4
Preparation time: Less that 1 hour
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