Vegan and Gluten-Free SW Casserole Soup

Vegan and Gluten-Free SW Casserole SoupAfter month’s of being off tomatoes I was more than ready and willing to bring them back into my life – it really is hard cutting food out of your diet. Some harder than others, and yes I know I have commented about tomatoes multiple times on here! Especially once spring  into summer happens, and those little gems get growing on vines and looking so delicious in stores I just want to buy them and salt them up. Luckily this year I’m living near my cousin who is an awesome gardener and always has an overflow of fresh veggies – so this year will be all about the fresh produce. But not this recipe – not quite there yet. This recipe is all about ease and dumping. Hope you get to enjoy the vegan and gluten-free SW Casserole Soup.

Vegan and Gluten-Free SW Casserole Soup Vegan and Gluten-Free SW Casserole Soup Vegan and Gluten-Free SW Casserole Soup Vegan and Gluten-Free SW Casserole Soup

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This meal is all about me not being overly motivated to make anything too ambitious, but still wanting all the veggies and flavors imaginable … and also having a complete meal so I don’t go snacking shortly after eating. Something to fill me up and keep me filled. How do you get a ton of veggies but still have simple and ease? Frozen food aisle. I am all about buying frozen veggies, and I especially love the ones that come in the microwaveable bags. The micro bags are perfect for snacking since they are only about 100 calories for an entire bag of cauliflower/broccoli/carrot mix, and also perfect for dinner with a small potato. Just easy goodness. And with a freezer-aisle freezer-clean-out soup, things are meant to be easy and not overly thought out, so mostly frozen or canned goods it is. The only things frozen that I can’t stand are onions and mushrooms – they just get a little too mushy for me. Add in my absolute favorite fire roasted canned tomatoes, some black beans and boxed stock which I always have on hand and this is pretty much pantry/freezer clean out meal! And since this is mainly just frozen stuff it doesn’t take as long to cook so that’s another bonus! Another thing I gave up but have been missing lately is the ease of vegan freezer meals – like chik’n strips, or “fish” fillets – they either have gluten or soy which I don’t want back in my life. But leave it to Beyond Meat to have a couple soy- and gluten-free foods – and coupons!

Vegan and Gluten-Free SW Casserole Soup Vegan and Gluten-Free SW Casserole Soup Vegan and Gluten-Free SW Casserole Soup

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Start by putting your biggest soup pot on the burner and turning to high. Add in tomatoes, stock, garlic, vinegar, and spices and mix. Add in chopped onions and mushrooms and minced jalapeno – the entire thing, seeds and all. The soup won’t get overly spicy since it makes so much so don’t worry about the seeds. Dump in the frozen veg, crumbles, quinoa, beans, and water and mix. Bring to a boil then lower to a simmer and let cook one hour, stirring occasionally throughout. At one hour add in quartered olives and nutritional yeast and let cook 15 more minutes. Portion out and enjoy! This is a great freezer meal too so be sure to save the leftovers!

Vegan and Gluten-Free SW Casserole SoupSW Casserole Soup,

2 Large Cans Muir Glen Fire Roasted Tomatoes
1 Cntr Low Sodium Vegetable Broth
2 1/2 Tbsp Cumin
2 Tbsp Oregano
2 Tsp Black Pepper
3 Tbsp Minced Garlic
3 Tbsp Star Red Wine Vinegar
1 Medium Red Onion, chopped small
1 Pkg Sliced Cremini Mushrooms, sliced thin
1 Large Jalapeno, chopped small
1 Pkg Beyond Meat Fiery Crumbles
1 Bag Frozen Chopped Broccoli
1 Bag Frozen Sliced Peppers and Onion
1/2 Bag Frozen Sliced Carrots
1/2 Bag Frozen Chopped Spinach
1 Bag Frozen Non-GMO Corn
1 C Dry Ancient Harvest Quinoa
1 C Water
Vegan and Gluten-Free SW Casserole Soup2 Cans Beans
1 Can Lindsay Black Olives, drained, rinsed, and quartered
1/2 C Nutritional Yeast

1. Turn burner to high and place soup pot on burner, and add tomatoes, broth, and spices and mix.
2. Chop onion and mushrooms and mince the jalapeno and add to pot and mix.
3. Dump in the crumbles, broccoli, corn, pepper mix, carrots, and spinach and mix.
4. Add the beans, quinoa, and water and mix.
5. Bring to a boil then lower to a simmer for one hour.
6. Add in quartered olives and nutritional yeast and cook 15 more minutes.
7. Portion out and enjoy!

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