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You won’t miss the scrambled eggs and fish sauce in this vegan version of the Thai favorite because the flavorful sauce hits just the right balance of sweet, spicy and umami.
Updated on April 19, 2024
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Ingredients
6ouncesdried wide rice noodles
2tablespoonspeanut oil, divided
1(14 ounce) packageextra-firm tofu, drained, patted dry and cut into 1/2-inch pieces
3clovesgarlic, minced
1 7-ounce package mung bean sprouts (about 2 cups)
1bunchscallions, sliced, 1/4 cup reserved for garnish
¼cuprice vinegar
3tablespoonsreduced-sodium soy sauce (see Note)
2tablespoonsbrown sugar
½teaspooncrushed red pepper
½teaspoonnutritional yeast
¼cupchopped unsalted dry-roasted peanuts
Lime wedges
Directions
Bring a large pot of water to a boil. Add noodles and cook until just al dente, 6 to 8 minutes. Drain and refresh under cold running water to stop further cooking and prevent sticking.
Meanwhile, heat 1 tablespoon oil in a wok or large skillet over high heat. Add tofu and cook, stirring, until browned on all sides, 5 to 7 minutes. Remove to a plate. Add the remaining 1 tablespoon oil and garlic; cook, stirring, 15 seconds. Add sprouts, scallions, vinegar, soy sauce, brown sugar, crushed red pepper, nutritional yeast and the cooked noodles and tofu. Toss until heated through and the sauce has been absorbed, 1 to 2 minutes. Sprinkle with peanuts and the reserved 1/4 cup scallions. Serve with lime wedges.
Tips
Note: People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Originally appeared: EatingWell.com, July 2018
Nutrition Facts (per serving)
401
Calories
16g
Fat
52g
Carbs
16g
Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 3/4 cups
Calories 401
% Daily Value *
Total Carbohydrate
52g
19%
Dietary Fiber
2g
9%
Total Sugars
10g
Added Sugars
7g
14%
Protein
16g
33%
Total Fat
16g
21%
Saturated Fat
3g
14%
Vitamin A
329IU
7%
Vitamin C
12mg
14%
Folate
76mcg
19%
Sodium
438mg
19%
Calcium
240mg
18%
Iron
3mg
18%
Magnesium
74mg
18%
Potassium
391mg
8%
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
These creamy vegetarian soup recipes are guaranteed to be warm and filling. Whether you use mushrooms, broccoli or cauliflower, vegetables are the star of these soups. Recipes like Cream of Broccoli Soup and Cream of Mushroom & Barley Soup are so smooth and delicious, you’ll want to have some crusty bread on hand to sop up all the goodness.
Creamy Mushroom Soup
There’s no cream in this silky mushroom soup. Pureed potatoes give this vegan mushroom soup its creamy texture. Be sure to use Yukon Gold–russets don’t provide quite the right texture.
Slow-Cooker Creamy Butternut Squash-Apple Soup
The sweetness of the Granny Smith apple shines through the creaminess of the blended butternut squash, a combination that is sure to whet appetites. Don’t be afraid to keep blending the soup-more air yields tastier, frothier soup. Garnish with additional fresh rosemary sprigs, if desired. To make this a vegan butternut squash soup, omit the heavy cream and use your favorite plant-based milk or yogurt instead.
Cream of Broccoli Soup
This simple and healthy cream of broccoli soup recipe gets its flavor from a mixture of aromatic vegetables, including leeks and celery. Using an immersion blender (or regular blender) gives it a smooth, creamy texture. Enjoy this easy homemade cream of broccoli soup as a comforting appetizer or pair it with a sandwich or salad for lunch or dinner.
Paprika & Red Pepper Soup with Pistachio Puree
Richly satisfying, this luscious-looking soup made with red bell peppers gets a touch of heat from Thai chiles. For an extra-nutty flavor, puree an additional 1/4 cup shelled pistachios with 1/4 cup water and serve the soup with a dollop of this pistachio puree on top.
Pumpkin Spice Butternut Squash Soup
Simmer up a light and tasty fall soup, made creamy with coconut milk and Greek yogurt.
Cream of Mushroom & Barley Soup
This sophisticated take on creamy mushroom soup is rich with earthy porcini mushrooms and has the added goodness of whole-grain barley.
Creamy Hungarian Mushroom Soup
Photographer / Jen Causey, Food Stylist / Emily Nabors Hall
Mushroom-soup lovers, this soup is for you! Russet potatoes make it hearty, and dill and paprika add plenty of flavor. We skip the generous amount of full-fat sour cream and butter typically used in creamy mushroom soups. Serve with a green salad and warm pumpernickel bread.
Broccoli-Cheese Chowder
This satisfying remake of broccoli chowder benefits from the creamy texture of cooked potatoes and smooth, tangy reduced-fat sour cream instead of getting its richness from as much as a cup each of cream and cheese. Not only is the flavor vibrant, but a single serving gives you over half of the daily recommendation for vitamin C.
Roasted Pear-Butternut Soup with Crumbled Stilton
Here pears are roasted to sweet perfection with butternut squash and pureed to create a creamy soup that gets a luxurious garnish of Stilton cheese. You can serve this as a first course or with a salad and crusty bread for a light autumn supper.
Cheddar Cauliflower Soup
Start your meal off with a bowl of this satisfying, easy cheesy cauliflower soup.
Gluten-free spaghetti, fresh basil, dry yeast, good olive oil, walnuts, pine nuts, salt and pepper – a vegan slice of Italy in your kitchen! —Tastes Like Green Spirit
Ingredients
1 handful
fresh basil leaves
2 tablespoons
walnuts
2 tablespoons
pine nuts
3 tablespoons
olive oil
1 teaspoon
dry nutritional yeast
1 pinch
Salt
1 pinch
pepper
1/2 packet
gluten-free spaghetti
Directions
Bring water to boil in a pot with a little salt for the spaghetti. When the water boils, cook the spaghetti (about three-quarters of a normal pack for 2 people) according to the pack instructions.
Roast the pine nuts in a pan without oil until they are lightly browned. Let it cool briefly and add it to the food processor together with the other ingredients and blend everything. Finally, season with salt and pepper.
Now, mix the pesto in a large bowl with the hot spaghetti. If it is too dry, add a little olive oil. Season again with salt and pepper.
Tip in the rice, thyme and paprika, then pour in the stock and stir in the olives. Cover and leave to cook over a low heat for 15 mins. Stir in the kidney beans, then cover and cook for 20-30 mins more until the rice is tender. Top with the lemon wedges, then cover and leave for 5 mins. Spoon two portions into bowls and serve. Cool and chill the remainder to eat another day. Will keep chilled for one day. To serve, reheat in a pan or in the microwave until piping hot (remove the lemon wedges before heating).
Try our Healthy Diet Plan, packed with 7 days of nourishing breakfasts, lunches and dinners – available exclusively within the Good Food app.
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Heat the oil in a large saucepan over a medium heat, add the onion and fry for 5 mins to soften slightly. Add the garlic and paprika, and fry for a further 30 seconds until fragrant. Tip in the tomatoes, stock, chickpeas, pearl barley and chipotle paste.
step 2
Bring to the boil, cover with a lid and simmer for 35-40 mins until the pearl barley is tender but retains a little bite. Serve with a swirl of crème fraîche and a grinding of black pepper.
Ditch the mayo and sour cream in favor of creamy avocado for a truly green vegan salad dressing.
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1
medium ripe avocado
1/4cup
lemon juice (from 2 lemons)
1/4cup
parsley
1/4cup
basil
1/4cup
chopped chives
Kosher salt
Step 1In a blender, add avocado, lemon juice, herbs, 1/4 teaspoon salt, and 1/4 cup water. Blend on high until smooth, adding another tablespoon of water if needed.
At Good Housekeeping, we want to make sure that every recipe we share will work in your kitchen. That’s why our team of culinary experts tests each recipe at least three times — and often, several more times after that. During the testing process, we switch up the appliances used (think: gas, electric and induction ranges) as well as the brands of ingredients. Dozens of people taste the dish along the way, helping us to develop the tastiest meals, sides, drinks and desserts.
Bake eggplant in the oven for 1 hour. Let cool slightly then remove skin and put flesh into a small bowl. Set aside.
Heat 1 tbsp olive oil in a cast iron pan. Add mushrooms and cook until fragrant and any juices released from the mushrooms have evaporated. Transfer mushroom pieces to a bowl and set aside.
Add a little olive oil to the pan you used for the mushrooms and add the onions. Cook over a medium heat until onions start to caramelise then add celery and carrot and cook until carrot starts to soften.
Add red wine to the pan and let cook for 5 minutes before adding the garlic, parsley and thyme. Once that has been mixed through, add the tomato paste and tomatoes. Season with salt.
Simmer for 15 minutes, stirring occasionally, until liquid has reduced and tomatoes have softened.
Serve with some freshly cooked polenta or enjoy it with pasta.
NOTE: Bring 3 cups of water to the boil. Add salt and 3/4 cup polenta. Stir continuously until polenta thickens then remove from heat. Add 1 tbsp olive oil and 1/4 cup nutritional yeast flakes.
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