Special Diets | 22 February 2016Meatless Monday: Veggie Noodle Curry Share article facebook twitter google pinterest In need of some quick and easy comfort food? This Veggie Noodle Curry from The Complete Guide to Even More Vegan Food Substitutions will certainly do the trick. It’s packed with veggies and made rich and creamy by coconut milk. It’s sure to be a dish that will appear on your dinner menu again and again! Loaded with veggies, flavor, and great texture, this is the ideal soup to prepare when you crave comfort food that needs to be ready in moments. Its full-bodied flavor comes partially thanks to the use of coconut milk. To boost the protein profile of this dish, top it with crispy, panfried tofu cubes, or add cooked chickpeas at the same time as the noodles (so that they’re heated through). Ingredients 4 carrots, trimmed, peeled, and chopped (10 ounces, or 283 g) 5 tablespoons (50 g) chopped shallot 1 medium jalapeño pepper, seeded and minced 4 cloves garlic (½ ounce, or 14 g), minced 1 tablespoon (6 g) grated fresh gingerroot or ½ teaspoon ginger powder 2 tablespoons (30 ml) fresh lime juice 1 tablespoon (6 g) mild or medium curry powder 1 heaping tablespoon (10 g) Mushroom Broth Powder (recipe follows) ½ teaspoon fine sea salt, to taste 3 cups (705 ml) water 1 can (14 ounces, or 414 ml) full-fat coconut milk or coconut cream 2 packed cups (140 g) small fresh broccoli florets (avoid tougher stem) 3 ounces (85 g) brown rice pad Thai noodles, broken into 3-inch (8 cm) pieces Fresh Thai basil, fresh mint, or fresh cilantro, chopped, to taste Red pepper flakes, to taste Place the carrots, shallot, jalapeño, garlic, ginger, lime juice, curry powder, broth powder, and salt in a large pot. Sauté on medium-high heat for 4 minutes, or until the shallots are translucent, stirring occasionally. Add water and coconut milk, stirring to combine. Bring to a boil, immediately lower heat, cover with a lid, and simmer for 15 minutes, until the carrots can be pierced with a fork without being mushy, stirring occasionally. (The cooking time will vary depending on the type of carrot.) Add broccoli florets and noodles, stirring to combine. Cover again, and simmer for another 6 minutes, until the noodles are cooked, and the broccoli is tender without being mushy and still bright green. Remove from stove, and let stand for 5 minutes before serving. Divide among bowls, and top with herbs of choice, and a pinch of red pepper flakes. YIELD: 4 servings Mushroom Broth Powder This easy-to-make recipe adds a lot of flavor to our dishes, while being fairly low in salt compared with most store-bought vegan broth powders or cubes. It also makes for a great all purpose seasoning if you need to add a little oomph to your plate and would rather not use plain salt. Just sprinkle a little of the broth powder (to taste) on top of almost any savory food you’re eating, stir well, and enjoy. Ingredients 1 ounce (28 g) dried mushroom of choice 1½ cups (180 g) nutritional yeast 2 tablespoons (15 g) onion powder 1 tablespoon (8 g) dried garlic powder 1 tablespoon (18 g) fine sea salt 1½ tablespoons (2 g) dried parsley 1 tablespoon (7 g) julienne-cut, soft, sun-dried tomato 1 tablespoon (7 g) smoked or regular paprika 1 tablespoon (3 g) dried oregano leaves (not powder, use only 1 teaspoon if powder) 1 teaspoon dried basil 1 teaspoon dried thyme Ground rainbow peppercorn, quantity to taste 1 teaspoon red pepper flakes, optional Place the mushrooms in a food processor. Process until ground as finely as possible, but it’s okay if a few small pieces are left. Add the remaining ingredients, and process until thoroughly combined. Store the broth powder in an airtight container at room temperature for up to 1 month. To prepare as 1 cup (235 ml) of broth, add 1 teaspoon (for lighter broth) or up to 1 tablespoon (for strongly-flavored broth) (3 to 9 g) of the mix per 1 cup (235 ml) of water, depending on personal taste and use. YIELD: 1¾ cups (245 g) Celine Says “ If you’re concerned about grit in the dried mushrooms as cleanliness varies with the brand, consider dehydrating your own gently cleaned mushrooms for this use. Search online for ‘dehydrating mushrooms,’ and you’ll find plenty of useful tips.” Buy from an Online Retailer US: UK: Expert vegan author team Celine Steen and Joni Marie Newman are back to provide vegans with an extremely informative and resourceful guide that will increase readers’ confidence in the kitchen and help them create fantastic vegan meals. The Complete Guide to Even More Vegan Food Substitutions focuses on the latest new ingredients and substitutions readers can use to create stellar, plant-based meals at home, from any recipe. Did you know, for instance, that chia seeds can be used not only as an egg substitute and gelling agent, but in ice creams, baked goods, jams, and even cheeses? Or that coconut oil can easily be used to replace commercial vegan butters? How about making some decadent whipped cream from coconut cream? Or subbing savory jackfruit for shredded meat and French lentils for burgers? Inside, readers will learn how to not only substitute for dairy, eggs, meat, seafood and more (using more natural and vegetable-centric ingredients), but also how to make their own all-natural versions of these foods. While some of the ingredients and techniques discussed in the original book bear repeating, The Complete Guide to Even More Vegan Food Substitutions stands rightly on its own two feet, no matter if you’re a new vegan or an old pro. Transitioning to the vegan lifestyle has never been easier! Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.