Vegan Curry Noodle Soup
Vegan Curry Noodle Soup

Vegan Curry Noodle Soup

Welcome back to another recipe! This Vegan Curry Noodle Soup is filled with veggies and protein, it’s a perfectly balanced meal and it’s a great addition to your plant-based diet.

It’s getting cold here in Italy and cold weather calls for warm, rich, creamy comfort food. This soup is a crowd favorite and makes everyone happy. Vegan curry is a great option when you don’t have a lot of time and want to make something that still tastes like you put a lot of effort into it (I think it’s the coconut milk that makes it taste like that).

Also, I think that soups are so simple to make, I like them because they’re packed with flavor and they are a great way to prevent waste in your kitchen, by using all the veggies you have left.

Sauté – Boil – Simmer – Serve!

Vegan Curry Noodle Soup

While I know it’s not easy to find the perfect tofu, and not everyone likes it, I recommend using it anyway to make this recipe well balanced.

I tried so many different types of tofu and techniques to get the perfect consistency. Certainly, buying extra firm tofu saves you a lot of time, but I know it’s not that easy to find everywhere, and if you cannot find it, I would try to add a few extra steps to make sure it has the perfect consistency.

Even if the tofu is for a soup, hence, it’s going to get a bit soggy, I always like to drain it. I know draining tofu is not that time friendly and you can totally skip this step. But if you like the consistency to be a bit more meaty, what I do is cover it in kitchen towels, put it on a plate and press on it with something heavy, like a pan for example. Sometimes if I have time a freeze it over night, to make it even more dry(which, in this case, it’s a good thing), but you don’t need to if you are in rush.

Tofu is a really great source of protein if you follow a plant-based diet, so it’s nice to know how to make it even more delicious.

 

Vegan Curry Noodle Soup
So, this plant-based soup is definitely going to warm your heart and soul today!

What you will need to make this Delicious Vegan Curry Noodle Soup:


Ingredients Required:

Garlic

Ginger

Bell peppers

Mushrooms

Coconut milk

Soy sauce

Extra firm tofu

Curry paste

Vegetable broth

Rice noodles

Bok choy

Green onions

Lime wedges 

 

Orgain Protein
 

Check out these other amazing fall inspired soup recipes!

Creamy Vegan Carrot Apple Soup

Vegan Chicken-Less Noodle Soup

Butternut Squash & Thyme Soup

 

 

Benefits of…

Ginger

  • I will never stop talking about the benefits of ginger. Apart from being a great addition to a lot of recipes it’s an amazing immune booster and it helps with nausea and menstrual cramps.

Tofu

  • This meat substitute contains several anti-inflammatory, antioxidant phyto-chemicals making it a great addition to an anti-inflammatory diet. It is also a good source of ‘complete’ protein – meaning that it has a well balanced amino acid profile – in addition to fiber, potassium, magnesium, iron, copper and manganese.

Garlic

  • Where do I begin? Garlic has been proven to be one of the most nutritious dense foods there is. It has lot of health benefits, from anti-inlfammatory, to immune-boosting to antioxidant. It may help with lowering cholesterol levels, which may lower the risk of heart disease. Bottom line, garlic is packed with vitamins and it’s delicious!
Vegan Curry Noodle Soup

Vegan Curry Noodle Soup

This delicious vegan curry noodle soup is the perfect comfort soup for any fall or winter night!
5 from 1 vote
Print Pin Rate
Course: dinner, lunch, Soup
Cuisine: American, Indian
Keyword: budget friendly vegan, easy vegan soup
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 542kcal

Ingredients

  • 4 cloves garlic minced
  • 1 inch piece of ginger peeled and grated
  • 1 red bell pepper sliced thin
  • 1 cup mushrooms sliced thin
  • 1 can coconut milk full fat
  • 4 tbsp soy sauce
  • 1 package extra firm tofu cubed
  • 4 tbsp curry paste I have tried with several and they were all amazing
  • 4.5 cups vegetable broth
  • 9 oz instant rice noodles
  • 1 large head of bok choy
  • 4 green onions sliced thin
  • 2 lime wedges halved to serve

Instructions

  • Heat skillet to medium high heat and toss in the cubed tofu and a splash of water. Heat until brown and then flip. Cook for 2-3 more minutes and then set to the side.
  • In a large stock pot, add ¼ cup water, garlic and ginger. Bring the heat to high and cook for a few minutes before adding in the curry paste and stirring for 60 seconds.
  • Once nice and fragrant, add in the veggie broth, soy sauce, coconut milk and bell peppers. Let simmer for 5 minutes and then add in the noodles and bok choy.
  • Add the tofu at the very end and a squeeze of lime and sliced green onions!
  • *Feel free to add hot sauce as you wish*
  • Blend together the dressing in a blender until smooth. Taste test and adjust. Prep the remaining veggies: If using frozen peas, thaw them out and steam if you wish. Slice the cucumber, tomatoes, and avocado.
  • Once ready, add equal amounts of everything to each bowl. Drizzle the dressing all over and enjoy!

Nutrition

Calories: 542kcal | Carbohydrates: 69g | Protein: 15g | Fat: 24g | Saturated Fat: 19g | Sodium: 2259mg | Potassium: 613mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3977IU | Vitamin C: 47mg | Calcium: 101mg | Iron: 6mg

Looking to lower your waste while prepping? Check these out!

Compostable & Unbleached Parchment Paper

Compostable Parchment Paper
The parchment paper by “If You Care” is unbleached, chlorine free, and compostable. I have used this up to the highest oven setting without any issues! Paper, in it’s natural state is beige or light brown. For years people have subjected it to a bleaching process to create the white sheets we all know and love.

Unfortunately, cleaning the paper is having the opposite effect on the environment. The most common bleaching agent – chlorine dioxide (ClO2) – occurs naturally as a component of salt, but once it separates from it’s natural pair it begins to cause problems. The paper bleaching process deposits chlorine in the lakes and streams where mills are most commonly located, and once there it bonds with organic matter in the form of dioxins. Dioxins are a group of highly toxic chemicals that are thought to pose negative effects on reproductive and immune system development, as well as cause several kinds of cancers. According to the U.S. Environmental Protection Agency, there is no safe level of dioxin exposure.

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Find more healthy vegan recipes like this Vegan Curry Noodle Soup when you join The WonderMamas Meal Plan Membership!

Vegan Meal Plan

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Vegan Curry Noodle Soup
Pomegranate Sweet Potato Salad 1
Vegan Pomegranate Quinoa Salad

 Vegan Pomegranate Quinoa Salad

Welcome back Mamas! Today I’m coming to you with a tasty pomegranate salad for Fall!

This Vegan Pomegranate Quinoa Salad is the a fantastic combination between a nourishing, filling, hearty fall meal and a light salad. It’s a perfectly balanced dish, the quinoa is high in protein and fibers, and adds heartiness to the dish.

The sweet potatoes and the amazing cashew dressing add creaminess and so much taste. Finally, the pomegranate, which is rich in antioxidants, adds that wonderful crunch and makes it so colorful and pretty!

  Pomegranate Sweet Potato Salad  
 

  This recipe is one of my favorite because all of the ingredients are seasonal, meaning they are much more tasteful during this time of the year.

As a matter of fact, by eating produce grown close to home, we can reduce our carbon emissions and reconnect with the land.

For instance it’s so easy to grow baby spinach, you can even do it in a pot!

Just make sure you plant them at the end of the summer, just before it gets cold, and harvest them when – well – they’re still babies! It’s been raining quite frequently lately, and I haven’t even watered them since I planted the seeds.

 

Pomegranate Sweet Potato Salad 6 
 

What you will need for this delicious Vegan Pomegranate Quinoa Salad …


Ingredients Required:

Sweet potato

Walnuts

Pomegranate seeds

Vegetable broth

Quinoa

Parsley

Baby spinach

Cashews

Lemon

Maple syrup 

 

Orgain Protein
 

Find more heartwarming recipes below: 

Cranberry Orange Walnut Salad: Vegan and Oil Free!

Veggie Packed Pineapple Tofu Salad

Vegan Harvest Bowl with Turmeric Dressing

Benefits of…

Walnuts

  • Walnuts are amazing for adding good fats to your diet. They also have a high amount of omega-3 fatty acids, which are a great help against cardiovascular diseases. Studies have shown that eating walnuts can help lower LDL (“bad”) cholesterol in particular, but also lower your cholesterol overall.

Pomegranate seeds

  • Pomegranate has anti-oxidant and anti-viral properties because is said to be a good source of vitamins, especially vitamin A, vitamin C, and vitamin E, as well as folic acid. Wonderful to prevent colds and other viruses typical of the fall months.

Cashews

  • A part from being so tasty, cashews are low in sugar and rich in fiber, heart-healthy fats, and plant protein. They’re also a good source of copper, magnesium, and manganese — nutrients important for energy production, brain health, immunity, and bone health.


Pomegranate Sweet Potato Salad

Pomegranate Sweet Potato Salad

Try this delicious vegan pomegranate sweet potato salad to brighten up the fall and winter days!
5 from 1 vote
Print Pin Rate
Course: dinner, lunch
Cuisine: American
Keyword: beginner friendly, healthy recipes
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Calories: 492kcal

Ingredients

  • 2 Sweet potatoes diced in cubes
  • 1/2 cup Walnuts crushed
  • 1/2 cup Pomegranate seeds add more as you wish!
  • 1/2 cup Quinoa Dry - Rinse before cooking
  • 1 cup Vegetable broth
  • 3 tbsp Fresh parsley minced
  • 4-8 handfuls Baby spinach

Dressing

  • 1 cup Cashews soaked overnight
  • 1 Lemon juiced
  • 3/4 cup Water
  • 1/4 tsp Sea salt
  • 1/2-1 tbsp Maple syrup

Instructions

  • Preheat the oven to 400F/200C and line the baking sheet with parchment paper or a silicone mat. Peel and dice the sweet potatoes into small cubes. Season with just a bit of salt and pepper and bake for 25-30 minutes until fork tender and/or brown to your desired preference.
  • While the sweet potatoes cook, rinse the quinoa in a mesh strainer and add to a small saucepan with 1 cup vegetable broth. Bring the quinoa to a boil and then a light simmer.
  • Removing the seeds from the pomegranate: Begin by rolling the pomegranate on the countertop to make the seed removal much easier. Slice the pomegranate into 4 sections and peel the skin away while scooping the seeds into a small dish. The rolling of the pomegranate helps to release the seeds without too much hassle.
  • Mince the parsley and add all of the dressing ingredients into a small blender or food processor. Blend until smooth, taste test and adjust to your preference.
  • Once the quinoa and sweet potatoes are ready, let cool slightly and then toss gently with all of the ingredients. Drizzle the dressing over and serve.

Nutrition

Calories: 492kcal | Carbohydrates: 58g | Protein: 14g | Fat: 25g | Saturated Fat: 4g | Sodium: 477mg | Potassium: 1047mg | Fiber: 9g | Sugar: 13g | Vitamin A: 19210IU | Vitamin C: 31mg | Calcium: 114mg | Iron: 5mg

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Our Current Blender: The Vitamix Explorian Blender
  • It took me 3 years to choose this blender haha. I’m not even joking. I was so afraid of the price. So, instead, I purchased two other blenders in those 3 years that, low and behold, BROKE. The plant based lifestyle will wreak havoc on most blenders so you must choose a high quality one with a WARRANTY. The Explorian is one of the most inexpensive vitamix options but it still works great. I use it multiple times a day, every single day, and all of the recipes are from this beauty! Check out deals around Black Friday – you can usually snag one of these for under 200USD. For my European followers: Get ready to pay MORE than North America. I’m not sure why, but vitamix in Europe is double the price (which is actually more than double because we pay in euros/pounds/etc).

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Blendtec
 

Nutri Ninja
  • I had a Ninja blender for years and years before I found the plant based lifestyle (or it found me). Prior to going plant based, I loved to make smoothies on a daily basis (still do today!). However, my smoothies were much *kinder* to the blender than today. While having owned both, I could just (and never would) compare a Ninja to a Vitamix – the difference is staggering. However, if you are just looking to blend up some oats, make light smoothies, or create epic dressings? Then go ahead and choose this one!

Ninja Bullet

Find more healthy vegan recipes like this Pomegranate Sweet Potato Salad  recipe when you join The WonderMamas Meal Plan Membership!

 

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Pomegranate Sweet Potato Salad 6