CREAMY VEGGIES AND NOODLES #vegan

I wasn't really sure what to call this recipe. It's like inside a pot pie yet with egg noodles as the base rather than a heated decent body. It's moreover to some degree like a rich vegetable chowder. Or then again perhaps it's a chicken-less chicken and noodles style dish? I genuinely don't have the foggiest thought what to call it anyway what I can make certain of is that this equation is delightful.

These rich veggies and noodles are a heavenly comfort sustenance. I appreciate how the winter season is motivation to make boundless bunches of soups and stews like this one. The egg noodles are shrouded in a rich and smooth sauce yet the veggies help balance it out. It's a staggering strategy to experience a part of those canned vegetables that have been sitting in your wash space for a significant time span.

If you have to make a without dairy interpretation, you can substitute the whole milk for a veggie lover cream. I endeavored this with Ripple's without dairy cream and it was comparably as scrumptious as whole milk. I on occasion have milk in my cooler anyway this recipe made it worth hurrying to the store to get a quart! Keep in mind, this equation contains egg noodles so if you expected to make this absolutely vegan, you'd need to substitute the noodles as well.

Also try our recipe : Mediterranean Chickpeas Salad with Herb-Citrus Vinaigrette #vegan

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
8. Read more our recipe : Shredded Pulled BBQ carrots #vegetarian

Source : bit.ly/2W37svE