Between traffic jams, family and the pressure of preparing a delicious multi-course meal for dozens of people, Thanksgiving can be trying enough without the added challenge of having to feed a vegetarian. But don't panic! It doesn't have to be hard. You don't need tofu, tempeh, seaweed or any other exotic ingredients. We vegetarians eat normal food too! Just last night, I made a delicious soup that would make a great, hearty meal for any vegetarian and most of the ingredients are things you'll have around on the big day anyway!
You'll need:
3 Yukon Gold Potatoes
A dash of extra virgin olive oil
1/2 an onion
2 carrots
2 stalks of celery
2 vegetable bouillon cubes+ 4 cups of water (or 4 cups of veggie stock/ broth)
1 can of diced tomatoes
1/2 cup of peas
1/4 cup tiny star pasta (optional)
And a dash of:
soy sauce
salt
pepper
nutmeg
ground coriander
celery seed
parsley
sugar
...or anything you have laying around! These are just the things that I had.
Directions
In one pot, bring your peeled and halved potatoes to a boil. Cook until they just begin to soften, but are still fairly firm. When they are the right consistency, remove them from the pot and chop into 1 in pieces.
In a second pot, pour a dash of olive oil on the bottom. Add the onion, carrots and celery and saute for about 5 minutes, or until the onions begin to get tender. Add 4 cups of water and the bouillon. Bring to a gentle boil. Add the remaining ingredients (except the peas, star pasta and potatoes). Simmer for 30 minutes. Add the peas, star pasta and potatoes. Simmer for 10 more minutes.
Voila! Your veggie friend now has a delicious, hearty, healthy dish to enjoy with your rolls, mashed potatoes, cranberry sauce, salads, and all your other naturally veggie dishes!
HAPPY THANKSGIVING!!
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