Sunday, February 3, 2013

Vegan "Hamburger Helper" Soup for Superbowl #SundaySupper

We are a house full of sickies at the moment. First was my sister, who came home for the Christmas break with a nasty case of whooping cough on top of a cold. Then my stepbrother fell, then my mom - both of whom (with the help of lots of lemon tea and TLC) finally managed to "sleep it off". I was counting my lucky stars that I was dodging the "booger bullets" left, right and centre. That was, until I started working.

You see, my new job is a cook at a nearby private school. With only forty kids, it's a tiny place, which means that if something comes in, it's not leaving until it's thoroughly done the rounds. I adore the school - the kids are so cute and sharp, the staff are super-friendly, helpful and never make anyone feel like a bother (even me with my constant "where do you keep...?" queries) and did I mention, I get paid to cook! Bonus points go to the fact that it's a Montessori system, which I grew up in, and I get to watch the impact it has on the kids as they grow and mature. Buuuuutttt... as I mentioned, it's a tiny place (two units in a plaza combined), which means no escape from the germs. A couple little ones were coming off the flu, and while I was "observing" the classes both of them Velcroed themselves to me. Adorable, but not being a mother (therefore immune to childhood disease) I brought home more than a full heart and an employment form.

Needless to say, the past few weeks have been full of warming, comforting soup. From the 5 minute "out of a can" quick fixes on days where the couch was more welcome than the kitchen to the hearty, stick to your ribs bowls like this one, we had no shortage of variety! For today's #SundaySupper Superbowl Party, I opted to share a real "super" bowl of flavour, texture and nutrients! It's packed with vegetables and pasta, as well as grated vegan "Parmesan cheese" and crumbled Herbed Italian Meatless MiniBalls (keeping with the Superbowl "cocktail" food mentality). Barely held together with vegetable broth and diced tomatoes, it's like a grownup, vegan version of Hamburger Helper that your mom never made. Comfort food that's perfect for watching the big game, downing your sorrows after a loss, celebrating a win or simply soothing a sore throat after too much yelling at the TV!

Vegan "Hamburger Helper" Soup

So, what else is on the table for this Superbowl #SundaySupper? Check out the list of this week's participants below, and enjoy the game (or at least the multimillion dollar commercial slots and the halftime concert :-D )

#SundaySupper Super Bowl Appetizers & Snacks:

#SundaySupper Super Bowl Main Dishes:

#SundaySupper Super Bowl Desserts:

#SundaySupper Super Bowl Tablescape:  10 Tips For A Winning Superbowl Buffet Table from An Appealing Plan

Join the #SundaySupper conversation on Twitter on Sunday, February 3rd to talk all about our Super Bowl Recipes!  We’ll tweet throughout the day and share recipes from all over the world.  Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.  Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat.  Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos!

Vegan "Hamburger Helper" Soup

Vegan "Hamburger Helper" Soup
Serves 8
1 tbsp olive oil
1 clove garlic, minced
1 medium carrot, sliced thinly
1/4 green bell pepper, diced
2 medium mushrooms, halved and sliced
15 green beans, cut into 3/4" pieces
1/4 cup white wine
5 cups vegetable stock
14 oz can diced tomatoes with onion (or add 1/4 diced onion to the vegetables) (I used Hunt's)
1/4 tsp thyme
1/4 tsp celery seed
1/2 tsp onion powder
1 tbsp vegan Parmesan topping (I used Galaxy Foods)
16 Herbed Italian Meatless MiniBalls, thawed and crumbled
1 1/2 cups "Smart" (white whole wheat) macaroni
  1. Heat the olive oil in a pot over medium-high heat.
  2. Add the garlic (and onion if using), carrot and pepper.
  3. Cook, stirring, for 3 minutes.
  4. Add the mushrooms and beans and cook, stirring often, for 5 minutes.
  5. Pour in the wine, stock and tomatoes and bring to a boil.
  6. Reduce the heat, stir in the thyme, celery seed, onion powder and vegan Parmesan and simmer until carrots are done - about 30 minutes.
  7. Stir in the crumbled MiniBalls and the pasta and cook until the pasta is al dente (if freezing) or cooked through (if eating fresh).
Amount Per Serving
Calories: 158.1
Total Fat: 3.1 g
Cholesterol: 0.0 mg
Sodium: 886.8 mg
Total Carbs: 25.6 g
Dietary Fiber: 3.7 g
Protein: 6.3 g