Creamy Veggies and Noodles #vegetarian #dinner

Creamy Veggies and Noodles #vegetarian #dinner

I wasn't actually certain what to call this recipe. It's similar to within a pot pie yet with egg noodles as the base as opposed to a pastry outside. It's also somewhat like a velvety vegetable chowder. Or on the other hand perhaps it's a chicken-less chicken and noodles style dish? I truly don't have the foggiest idea what to call it yet what I cannot deny is that this recipe is tasty.

These smooth veggies and noodles are a delightful solace sustenance. I cherish how the winter season is a reason to make unlimited clusters of soups and stews like this one. The egg noodles are covered in a rich and smooth sauce yet the veggies help balance it out. It's an incredible method to go through a portion of those canned vegetables that have been sitting in your pantry for quite a long time.

On the off chance that you need to make a without dairy adaptation, you can substitute the entire milk for a veggie lover cream. Remember, this recipe contains egg noodles so on the off chance that you needed to make this totally veggie lover, you'd have to substitute the noodles too.

Also try our recipe Vegan Jambalaya

Creamy Veggies and Noodles #vegetarian #dinner

This vegan dish is made with smooth egg noodles and a lot of veggies for a rich and delightful solace nourishment. It's ideal for a simple weeknight dinner!


  • 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 (I like the “not-chicken” kind of broth)
  • 2 cups whole milk
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 8oz egg noodles
  • 1 cup corn (canned or frozen)
  • 1 cup peas (canned or frozen)
  • 1 teaspoon salt (or to taste)


  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. Add salt, plus more if needed.
  8. Let sit for 8-10 minutes before serving, to allow it to continue to thicken

Read more our recipe : Easy Slow Cooker Mongolian Beef

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