Ingredients
- 15 ounces whole peeled tomatoes (mashed)
- 10 ounces enchilada sauce
- 1 onion (medium, chopped)
- 4 ounces chile peppers (chopped green)
- 2 cloves garlic (minced)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 10 ounces frozen corn
- 1 tablespoon chopped cilantro
- 2 cups broth (veggie)
- 7 corn tortillas
- 2 yukon gold potatoes (medium, peeled and cubed)
- 2 sweet potatoes (medium, peeled and cubed)
- 2 medium carrots (peeled and cut into 1⁄2-inch slices)
- 15 ounces stewed tomatoes (whole)
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon celery seeds
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 cup fresh basil (chopped)
- 1 cup vegetable broth
- 32 ounces mushroom soup
- 1 cup chopped onion
- 1 tablespoon worcestershire sauce
- 2 cups broth (Veggie)
- 8 ounces button mushrooms
- salt
- pepper
- 4 ounces Tofutti cream cheese (in the yellow tub)
- 1 bag noodles (Eggless, your choice.)
- 2 cans white beans (rinsed and drained)
- 1 box broth (veggie)
- 3 cups butternut squash (1/2" cubes)
- 1 can diced tomatoes
- 2 cups coleslaw mix (bagged)
- 1 leek (sliced)
- 1 tablespoon minced garlic
- 1/2 cup basil
- 1/3 cup parsley
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons water
- 1 1/2 teaspoons garlic
- 16 ounces frozen broccoli
- 1 onion (chopped)
- 1/2 red pepper (chopped)
- 1 can corn
- 1 can chickpeas
- chopped celery
- 1 cup milk
- 1 cup vegan cheese
- 1/2 box mushroom soup
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