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Passover Lokshen Soup with VeganEgg Noodles

BY SPORK FOODS

| Easy | Vegan | Gluten Free

INGREDIENTS

  • 2 tsp, plus 2 tsp neutral tasting oil
  • ½ brown onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 carrots, sliced into rounds
  • 3 stalks celery, small dice
  • 4 cups organic vegetable broth
  • 4 fresh dill sprigs, plus more for garnish
  • ¼ cup Follow Your Heart VeganEgg powder
  • 2 tsp cornstarch or 1 tbsp matzo cake meal
  • 1 ¼ cup ice-cold water
  • ¼ tsp, plus ¼ tsp sea salt, plus to taste for broth
  • ⅛ tsp white pepper

INSTRUCTIONS

  1. In a large pot, add 2 tsp oil. Add onion and garlic and cook over low heat until translucent, about 5 minutes.
  2. Add carrot, celery, broth and dill.  Cook about 10 minutes to soften vegetables and keep at a simmer on low until serving.
  3. Meanwhile, in a bowl, combine VeganEgg, cornstarch or matzo cake meal, water, ¼ tsp sea salt, and pepper. Whisk until uniform.
  4. Heat a large non-stick skillet over medium heat. Add oil. Brush pan with oil to coat evenly. Spread out VeganEgg mixture in pan until thinly coats pan. Cook about 8-10 minutes over medium heat, until golden on bottom, and slide onto cutting board. Let cool slightly and then roll into coil.
  5. Cut into ¼ inch strips for “noodles”. If using a small pan, this should be done in 2 batches. 
  6. For soup, cook until vegetables are at a desired texture. Add VeganEgg noodles and remove from heat. 
  7. Garnish with additional fresh herbs if desired.
Print Recipe

Passover Lokshen Soup with VeganEgg Noodles

BY SPORK FOODS

| Easy | Vegan | Gluten Free
Passover Soup with VeganEgg
Passover Soup with VeganEgg
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