Vegan Hearty Chicken Noodles
Warm, comforting, and completely plant-based, Vegan Hearty Chicken Noodles is the ultimate vegan twist on a classic comfort food. Featuring golden, crispy tofu as the "chicken," this recipe is packed with nutrients from vibrant carrots, celery, and sweet peas. The savory broth—infused with aromatic herbs like thyme and rosemary—perfectly coats the wide rice noodles, while a splash of lemon juice and a sprinkle of fresh parsley brighten every spoonful. Ready in just 50 minutes, this one-pot wonder is ideal for cozy weeknight dinners or meal prep. Perfect for those seeking delicious vegan soups, this recipe is a must-try for anyone craving the familiar flavors of traditional chicken noodle soup, minus the meat.
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Recipe Information
Ingredients
- 14 oz extra firm tofu
- 3 tbsp nutritional yeast
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 2 large carrots
- 2 celery stalks
- 1 medium yellow onion
- 4 garlic cloves
- 8 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 8 oz wide rice noodles
- 1 cup frozen peas
- 0.25 cup fresh parsley
- 1 tbsp lemon juice
- to taste salt
- to taste black pepper
Instructions
Press the tofu with a clean kitchen towel or paper towels to remove excess water. Cut the tofu into 1/2-inch cubes.
In a bowl, combine the tofu cubes, nutritional yeast, soy sauce, and 1 tablespoon of olive oil. Toss to coat evenly.
Heat 1 tablespoon of olive oil in a large soup pot over medium-high heat. Add the tofu mixture and sauté for 5-7 minutes until the tofu is golden brown and slightly crispy. Remove the tofu and set aside.
Peel and dice the carrots. Slice the celery stalks thinly. Finely chop the onion. Mince the garlic cloves.
In the same pot, add a little more olive oil if needed and sauté the onion, garlic, carrots, and celery for 5 minutes until the onion is translucent and the vegetables are slightly softened.
Add the vegetable broth to the pot, along with the dried thyme, dried rosemary, and a bay leaf. Bring to a simmer.
Once the broth is simmering, add the wide rice noodles. Cook according to package instructions, usually around 8-10 minutes, until the noodles are tender.
About 3 minutes before the noodles are done, add the frozen peas to the pot.
Return the cooked tofu to the soup pot and stir to combine. Simmer for another 2 minutes until heated through.
Remove the bay leaf. Stir in fresh parsley and lemon juice. Season with salt and black pepper to taste.
Serve hot and enjoy this hearty vegan version of chicken noodles.
Nutrition Facts
Calories |
2333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.5 g | 104% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8272 mg | 360% | |
| Total Carbohydrate | 290.7 g | 106% | |
| Dietary Fiber | 56.1 g | 200% | |
| Total Sugars | 53.3 g | ||
| Protein | 128.2 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3213 mg | 247% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 6196 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
