58Ingredients
Calories
40Minutes

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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