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Vegan Creamy Vegetable Noodle Soup from The Meatless Monday Family Cookbook

Creamy Vegetable Noodle Soup from The Meatless Monday Family Cookbook by Jenn Sebestyen will keep you warm and cozy on chilly winter days. It’s a little bit like potpie filling, but in soup form. This easy recipe is vegan with a gluten-free option.

The Meatless Monday Family Cookbook

I’m super excited to share The Meatless Monday Family Cookbook by my friend Jenn Sebestyen with you today! You probably know Jenn and her delicious recipes from her blog Veggie Inspired.

This cookbook is full of over 100 tasty plant-based recipes. It’s great for those who are just dipping their toe into the world of vegan food and want to eat meatless one day a week. Jenn starts the book with lots of tips for newbie vegans, including pantry essentials and handy kitchen tools.

Skillet Chickpea ChilaquilesSeasoned vegans who eat meatless every day of the week will find lots to love here, too. I mean, who can turn down Skillet Chickpea Chilaquiles or a bowl of Very Berry Quinoa Salad?

As you might have guess from the name, this cookbookis full of family-friendly recipes. Jenn has veganized omnivore classics—like Potpie Noodle Casserole and Butternut Squash Mac and Cheese—that will please even the pickiest of eaters. She includes lots of tips on how to the get the kids involved in cooking, too.

Very Berry Quinoa Salad

Chapters in The Meatless Monday Family Cookbook Include:

  • Getting Started with Meatless Monday
  • Hearty Soups
  • Satisfying Salads
  • Loaded Handhelds
  • Bountiful Bowls
  • Perfect Pasta
  • One Pot Wonders
  • Comforting Casseroles
  • Center Stage Vegetables
  • Breakfast for Dinner
  • Sauces and Staples

If you’re looking for family friendly vegan recipes, or if you’re hoping to add more meatless dishes into your diet, this is the cookbook is for you!

Creamy Vegetable Noodle Soup from the Meatless Monday Family Cookbook by Jenn Sebestyen

Creamy Vegetable Noodle Soup

This thick and creamy soup reminds me a bit of potpie filling, but in soup form. The small ditalini pasta rings are the same size as the diced vegetables, making it easy for kids to scoop up a bit of everything in one bite. Made with no cream, not even homemade cashew cream, you won’t believe how creamy it is. You’ll be heading back for seconds in no time.


  • 2
    (28 ml) olive oil
  • 1
    yellow onion
  • 3
    peeled and diced
  • 2
    ribs celery
  • 1
    red bell pepper
    seeded and diced
  • 1
    (1 g) dried parsley
  • 1
    dried basil
  • 1
    dried thyme
  • ½
    dried dill

  • teaspoons
    or to taste
  • ¼
    (32 g) all-purpose flour
  • 2
    (475 ml) unsweetened almond milk or milk of choice, divided
  • 4
    (946 ml) low-sodium vegetable broth
  • 2
    8 g nutritional yeast
  • 1
    (110 g) dry ditalini pasta or similar small pasta shape
    (gluten-free, if desired)


  1. Heat the olive oil in a soup pot over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the carrots, celery, and bell pepper and sauté 4 to 5 minutes until starting to soften.
  2. Add the parsley, basil, thyme, dill, salt, and flour and stir to combine, scraping up any bits of flour on the bottom of the pot. Slowly pour in ½ cup (120 mof milk while whisking continuously, again scraping up any bits of flour on the bottom; a flat whisk is convenient here, but a balloon whisk will work as well. Whisk until the flour is completely incorporated.
  3. Add the remainder of the milk, vegetable broth, and nutritional yeast, if using. Whisk to combine. Increase the heat to high and bring to a boil. Once boiling, add the pasta, and then reduce the heat to medium-low and simmer for 10 to 15 minutes until the pasta is cooked through, stirring often to prevent the pasta from sticking.
  4. Taste and adjust the seasoning, if necessary.

Recipe Notes

Swap it! For a gluten-free option, use brown rice flour instead of all-purpose flour.

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Loaded Baked Potato Wedges with Creamy Cheese Sauce and Tofu Bacony Bits

Loaded Vegan Baked Potato Wedges – These crispy baked potato wedges are perfection! Baked until crispy and topped with vegan cashew cheese sauce, tofu bacon, and scallions. These just might be potato perfection!

loaded potato wedges drizzled with vegan cheese sauce

This easy recipe for Baked Loaded Potato Wedges will blow you away with the delicious combo of crispy baked potatoes,  tofu bacon bits, and a creamy vegan cashew cheese sauce.

While you could eat these loaded potato wedges as a meal or side dish, I love serving these as a shared appetizer or a Game Day snack. Having a few is delicious, but having a whole sheet pan on your own is quite gluttonous so you might want to share. If you’re hosting a party, a movie night or a game day get-together, make sure to put these delicious loaded potato wedges on the menu and you will be everyone’s favorite!

These Vegan Cheesy Potato Wedges are perfect for when you’re craving something cheesy and comforting. The potatoes are baked not fried.  They are baked on the same sheet pan as the tofu bacon which makes for easy clean-up. While the potato wedges are baking, we whip up my favorite vegan cashew cheese sauce. It only takes minutes and you’ll love the creamy rich texture. I like to make some extra and serve pasta with vegan cheese sauce and bacon the next day. You can also slice the potatoes into halves to make loaded baked potatoes!

loaded baked potato wedges on a a platter topped with vegan cheese sauce and tofu bacon

More Vegan Game Day Foods & Snacks

  • Firecracker crispy tofu wings
  • Spinach artichoke dip 
  • Thai Layered Dip -because Peanut sauce.
  • Spicy Pepper Crisp Cauliflower bites with celery ranch
  • Zucchini chickpea Fritters
  • Cajun Chickpea Fries

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