Vegan Filipino Sopas Recipe

Sometimes, I get so busy with work and everyday life that I end up not having time to prep for a meal. When this happens, I raid my pantry and fridge and check what’s available. One good thing about being vegan is that you learn how to be creative with food. In the pantry, I found some pasta, garlic, and onions. In the fridge, I found mushrooms, celery, carrots, cabbage, and soymilk.  I thought deeply and realized one dish would be perfect…Sopas!

INGREDIENTS:

Makes 6 servings

• 6-8 quarts of water
• a teaspoon of salt for boiling the pasta, plus more for seasoning the soup
• 1/2 pack of spaghetti noodles (or any pasta noodles e.g. elbow, shell, etc.)
• 1 tablespoon cooking oil
• 3 cloves of garlic, peeled, crushed, and minced
• 1/2 onion, peeled and chopped
• 3 cups pasta water
• 3 cups soymilk
• 2 tablespoons Harvest Vegetarian Broth (or your preferred vegetable broth)
• 1/4 cup thinly sliced celery
• 1/4 cup thinly sliced carrots
• 1/2 cup shredded cabbage
• 3 vegan hotdogs, thinly sliced (fried would be ideal)
• 1 tablespoon cooking oil
• 1/2 teaspoon of pepper (or more to adjust to taste)

DIRECTIONS

1. In a large pot of water with salt, boil the spaghetti noodles. Mix occasionally. Once the pasta is tender, drain the liquid but set aside about 3 cups of pasta water in a separate container.
2. You can use the same pot but drain all the liquid. Turn on the heat and once the pot is dry, pour the oil.
3. Add garlic and cook until light brown.
4. Follow with the onions and cook until tender.
5. Pour pasta water, soy milk, and vegetable broth.
6. Mix and simmer for 5 minutes over medium heat.
7. Mix in the carrots and celery. Cook until near boiling.
8. Follow with the cabbage and hotdog (I fried my hotdogs first before adding to the mix-optional)
9. Season with salt and pepper to taste.
10. Bring to a boil. Turn off the heat and serve hot.