Hodge Podge Noodle Pot

Hellooooo fall!

While I am a summer girl until the end, I have to admit I love fall for all things warm and cozy. Big sweaters, fuzzy socks, and delish soups and stews.

I like to keep things quick, simple and chunky when it comes to stews. You can catch me making my fave noodle pot stew almost every week from October-April. What I love so much about this recipe is that you can alter it however you’d like.

Obviously being vegan I keep to that in the recipe, but you can swap out whatever you would like. I stick with a base of mushrooms and onions, but after that the world is your oyster! You could literally add oysters if you wanted to!

So please, cozy up and enjoy my fave recipe, and don’t forget to email me your pics when you make it!

Happy stewing!

D xo

PS. As you will be able to see in the pictures below, I use tinfoil. I’m not super pleased with this, but as I live with and share cooking supplies with carnivores its necessary. I haven’t found any good replacements (yet) but I’m super open to any earth friendly suggestions you may have!

Hodge Podge Noodle Pot

INGREDIENTS;

  • Vegetable broth (or bouillon cubes)
  • 1 tbsp Vegeta seasoning
  • 1 tbsp White Miso paste
  • Noodles (Tofu  Shiritake Noodles)
  • Tofu chunks (Ying Yang Soy food in Sweet & Spicy or Black Bean)
  • 1 medium-large sweet white onion
  • 2-3 cups sliced Mushrooms (Shiitake)
  • 2 cups Brussel Sprouts
  • Avocado Oil
  • Dash of garlic powder, onion powder
  • Salt and pepper to taste
  •  2 tbsp Low sodium soy sauce

TO MAKE;

  • 1. Preheat the oven to 400*F. If using brussel sprouts I recommend washing and steaming before continuing to the next step.
  • 2. Wash all veggies! Slice mushroom tops and chop onion to your preferred thickness (I like them chunky!)
  • 3. Toss all veggies into a bowl (including brussel sprouts if using) Mix with dollup of avocado oil, salt/pepper to taste, and a light sprinkle of onion & garlic powder.
  • 4. Lay veggies on a lined or greased baking tray, and leave in oven for 20-25 minutes- until they start to look towards browning
  • 5.While veggies are in the oven,  add 2.5-3 cups (however much you have space for) vegetable broth into your crock pot
  • 6. Add the miso paste, soy sauce, salt and pepper,  and vegeta to the broth. Lid and let simmer
  • 7. Once the veggies are ready, take them out of the oven and slide them into the crockpot. Add the tofu and noodles.
  • 8. Cook on medium heat settings for about an hour, and then voila!

TIPS;

  • I have used all kinds of different sauces for this. I play with different asian inspired flavours to mix it up
  • Play with the seasonings you cook your veggies in!
  • This is a dish I make weekly, but change it up with different vegetables. 
  • Try potatoes, sweet potatoes, kale, spinach (add at the end), broccoli, whatever tickles your fancy!
  • Enjoy in a cozy blanket, with people you love ❤

Extra top tip! To bring out a little bit more flavour in your brussel sprouts mix them in a bowl (post steaming) with two drops of doterra lemon oil and salt

Click here to get a pdf version of your soon to be new fave recipe!

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