Plant based, Copycat Olive Garden Gnocchi Soup

 

 This recipe got rave reviews from my crowd, and even my meat eaters went back for seconds who thought it was as good as the restaurant version despite the omission of dairy and meat.

It all started today when I was wandering through Home Goods today with a friend-for probably the first non-essential browsing/shopping I've done since Covid hit last year. 

In the funky and fun foods section (my name for the aisle, not theirs), I found some whole wheat gnocchi, that was plant based (Siene Arte brand). While the package cost around $8, it will make roughly 4 meals.

How could I purchase gnocchi and not attempt to create a plant based version of one of our favorite Olive Garden soups? Simply not possible!  

One great thing about this soup was how quickly it came together - simply chop and saute, make a roux, then blend a sauce and heat.  Also, other than the gnocchi, I had all of the ingredients on hand. 

Finally, we loved that it filled the house with an incredible aroma for everyone coming in at the end of their day. I hope you love it as much as we do! 

3 shitake mushrooms, sliced approx. 1/8-1/4"  (optional, but I think they give the soup a chewiness and slight mouth feel which would normally come from chicken)  

3 stalks celery, chopped

3/4 cup chopped yellow onion

4 large garlic cloves, chopped

1 large carrot, peeled and shredded coarsely

1 box vegetable stock/broth (we like Trader Joes)

3-4 cups fresh spinach

2 Tablespoons coconut cream

3-4 Tablespoons whole wheat flour

1 1/2 cups raw cashews (soaked in hot water  for 30 minutes if not using a vitamix/high powered blender)

3-5 cups water

1 1/2 cups whole wheat gnocchi

2-3 Tablespoons tamari or soy sauce 

Salt and black pepper to taste

Place soy sauce in large, heavy bottomed pan and heat over medium heat. Once hot, add shiitakes, onions, garlic, celery and carrots and saute. Add vegetable broth as needed to keep pan from drying out.

In the meantime, in a small pan, heat coconut cream until melted. Add flour and stir to make a roux. Cook for a few moments, stirring constantly, and add enough vegetable broth, incrementally, to create a smooth sauce. 

Add roux to sautéed vegetables, along with any remaining vegetable stock/broth and mix until smooth.

Place cashews in high powered blender with 2-3 cups water. Blend into cream sauce.

Add cashew cream sauce to vegetables and roux, and stir to mix, adjusting water ratio as needed, as cashew cream will thicken slightly when heated.

Add gnocchi and spinach, tossing spinach gently. Allow to heat through, stirring frequently. 

Once gnocchis are heated and soft, remove from heat and serve. 

8-12 servings

Plant Based Eggless Egg Salad Sandwich

 It's been years since we've eaten eggs, and this sandwich was such a surprise. As a bonus, it is super quick and simple to make, and my meat eaters actually liked it (which is the gold standard). 

This recipe is adapted from a similar recipe found on "It doesn't taste Like Chicken," but has been adapted here for plant based eating. 

***Disclaimer, this recipe calls black salt, which is an unusual, yet 100% essential ingredient. Black salt has a very strong "egg-like" taste and a little goes a long way. I found mine at a local middle eastern store, but it can also be found on Amazon. Please don't try this recipe without this unique ingredient, because we will both be disappointed in your final product.

1 block medium or firm tofu

1/4 cup soy yogurt

2-3 Tablespoons yellow mustard

3/4 teaspoon black salt

2 green onions - finely chopped

1 dash ground cloves

2 dashes turmeric powder

Rinse tofu with water. Drain on a paper towel. Cover with a paper towel, and weigh down with heavy plate or cast iron pot, allowing to drain for an additional 10-15 minutes. 

 Finely dice tofu. Mix remaining ingredients together, then add tofu, adjusting salt and spices to taste. 

Serve with lettuce, on lightly toasted bread.