CREAMY VEGGIES AND NOODLES #vegan #recipevegetarian

I wasn't actually certain what to call this formula. It's similar to within a pot pie yet with egg noodles as the base instead of a baked good hull. It's additionally somewhat like a rich vegetable chowder. Or on the other hand possibly it's a chicken-less chicken and noodles style dish? I truly don't have the foggiest idea what to call it however what I can be sure of is that this formula is flavorful.

These rich veggies and noodles are a scrumptious solace sustenance. I cherish how the winter season is a reason to make unlimited clusters of soups and stews like this one. The egg noodles are covered in a rich and velvety sauce yet the veggies help balance it out. It's an incredible method to go through a portion of those canned vegetables that have been sitting in your wash room for a considerable length of time.

On the off chance that you need to make a without dairy rendition, you can substitute the entire milk for a vegetarian cream. I attempted this with Ripple's without dairy cream and it was similarly as delicious as entire milk. I once in a while have milk in my ice chest however this formula made it worth rushing to the store to get a quart! Remember, this formula contains egg noodles so in the event that you needed to make this totally vegetarian, you'd have to substitute the noodles too.

Also try our recipe EASY HOMEMADE SWEET POTATO PUREE #Recipe #vegetarian

INGREDIENTS

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 stalks celery, diced
• ½ cup diced carrots (about 3 large carrots)
• 4 cloves garlic, minced
• 3 cups vegetable broth
• 2 cups whole milk
• ¼ teaspoon dried thyme
• ¼ teaspoon paprika
• 8oz egg noodles
• 1 cup corn (canned or frozen)
• 1 cup peas (canned or frozen)

INSTRUCTIONS

1. In a dutch oven or large pot, heat the olive oil over medium heat for 30 seconds.
2. Add the onion, celery, and carrots to the pot and cook for 6-7 minutes until the vegetables are tender.
3. Add the garlic and cook for 30 seconds.
4. Add the broth and bring to a boil.
5. Add the thyme, paprika, egg noodles, corn, and peas.
6. Return to a boil then reduce to a simmer, add milk, and cook for 10-15 minutes until the noodles are tender and the mixture has thickened.
7. Let sit for 8-10 minutes before serving, to allow it to continue to thicken

Read more our recipe Homemade Vegan Ravioli With Tofu And Spinach #vegan #recipe

Source : bit.ly/2W37svE