As some of you know, I’ve been transitioning into a vegan diet this year. This has been the biggest learning experience of my life. At first I just was going to be a vegetarian, then I noticed how good I felt on days I didn’t have dairy and eggs. This definitely fueled a long few weeks of late nights researching.
I now feel so comfortable making my own recipes, and making up my own foods. I still eat some dairy here and there, though I have cut down a lot. This has been my go to lunch lately. It’s so easy. Being a homemaker I am in the house all day, though this is definitely something I could meal prep with as well.
I got these great noodles at Costco. They’re gluten free, and vegan.
1TBS Vegetable Broth Powder + 2c Water or (2c Liquid Veggie Broth,)
2 Portabella Mushrooms
1/2C Broccoli chopped
1/2C Cauliflower florets, chopped
1/4C Fresh Chopped Parsley
1 Cloves of Garlic
1 sprinkle (pinch) Onion Powder
1 Noodle Brick
Salt to taste.
Heat oil on medium heat. Add in the chopped garlic cloves, and mushrooms.
Once the mushrooms turn brown and are softer, but not shriveled. Add the broth, the rest of the vegetables, and the seasoning.
Bring this to a boil then add the noodle brick. Follow the instructions on the noodle package, and serve.