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The ingredients needed to cook Cheesy Vegetable Soup (Lactose intollerant friendly):
- Prepare bunch Broccoli Florets
- Prepare bunch Carrot chips
- Prepare large handful cauliflower
- Take 1 packages snow peas
- You need 1 packages Sugar snap peas
- You need 1 packages Melissa's Extra Firm Tofu
- Take 2 cup Daiya Cheddar cheese shreds (vegan, lactose free)
- Get 2 tbsp RealLemon Juice
- Get 5 cup Vegetable broth
- You need 2 medium Handful Spinach Leaves (Powdered)
- Take Greek seasoning
- You need basil
- Provide Parsley
- Get large Handful soy flavor bacon bits
- You need 2 tbsp EarthBalance vegan butter
- Prepare 2 bags Uncle Bens Natural Whole Grain Boil in Bag Brown Rice
Instructions to make Cheesy Vegetable Soup (Lactose intollerant friendly):
- Prep. Tofu for use: Slice and press for 45 minutes (to drain water out)
- Cut up the broccoli florets, cauliflower, carrot chips, snow peas, and sugar snap peas into small pieces. Set Aside for now..
- In blender, blend Tofu with vegetable broth and RealLemon Juice. Set aside.
- In crockpot add the cut up vegetables (from step 2), blended tofu (from step 3), Greek Seasoning, basil, parsley, soy flavor bacon bits, earthbalance butter, dried spinach leaves (crush them to a powder first.), and Daiya cheddar cheese shreds.
- Cook in crockpot for 4 to 5 hours.
- Boil up rice. Remove from baggies and slowly stir into crockpot. Do this when soup is almost done.
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