spinach Archives - Page 5 of 5

This soup has all my favorite ingredients! Mushrooms, spinach, tofu, green onion….It’s a very light soup that would go great with half a sandwich and is tasty, tasty, tasty! Plus, with prep and cook time, it was ready in about 25 minutes. This is great soothing soup–it’s the new chicken soup. Add or substitute your favorite ingredients like celery, leeks or shredded carrot.

INGREDIENTS:
6 C water
1 1/2 C baby spinach leaves, cut into thin strips
1/2 C thinly sliced mushrooms
3 Tbs minced scallions (about 3 large green onions)
1 Tbs Tamari or other soy sauce
1/3 C mellow white miso paste
4 oz extra firm silken tofu, drained and cut into 1/2″ dice

DIRECTIONS:
Place the water in a large pot and bring to a boil over high heat. Add the spinach, mushrooms, scallions, and tamari. Reduce heat to medium and simmer until the vegetables soften, about 3-6 mins. Reduce the heat to low. Place 1/4 cup of the soup mixture in a small bowl and add the miso, blending well. Stir the mixture back into the soup and add the tofu and simmer for 2 minutes, being careful not to boil. Serve hot. Serves 4. Enjoy!

Recipe source: Vegan Planet

Oh wow…talk about yummy vegan comfort food! This was so satisfying, delicious and a breeze to make. I used the stir fry style seitan that had a very beefy taste and texture. I served it over mashed potatoes (YUM!!), but you can also use quinoa or rice.

INGREDIENTS:
1 Tbs olive oil
2 C seitan, (Westsoy brand in the red box–2 pkgs)
1 small onion, sliced into thick half-moons
2 C sliced white or cremini mushrooms
3 cloves garlic, minced
1 tsp dried thyme
1/2 tsp dried basil
1 tsp salt
Several pinches of freshly ground black pepper (I left this off–not a fan of black pepper)
1/4 C white wine
1/4 C vegetable broth
6 C spinach (Recipe didn’t specify if it should be chopped and since I had large-leaf spinach, I coarsely chopped it and I also used about 4 cups, thinking 6 was overkill, but it cooks down quite a bit).
Lemon slices

DIRECTIONS:
Preheat a large, lidded skillet over med-high heat. Saute the seitan for about 2 mins. Add the onions and saute for another 5 mins, until softened, covering the pan but lifting to stir occasionally, to make the seitan and onion cook faster.

Add the mushrooms, garlic, thyme, basil, salt and pepper and saute for another 8 mins, again covering but occasionally stirring. Once the mushrooms are cooked and soft, add the wine and broth. Add the spinach in batches and combine.

Serve immediately with slices of lemon (which is a really nice added flavor). I will definitely be making this again and agiain–it was hit with the fam. Enjoy!

Recipe source: Veganomicon

Miso Soup with Tofu and Baby Spinach

Sauteed Seitan with Mushrooms and Spinach

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