Quick Info

⏱️ 90 min • 🍽️ 8 servings • ⭐ 86%

Nutrition

321 cal • 11g protein • 63g carbs • 3g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Dinner] • [Lunch] • [Pescatarian]

Ingredients

• 2 – 3 bunches collard greens, washed, dried, and cut into long strips
• 1 bunch kale, washed, dried, and cut into long strips
• 6 large portabella mushrooms, washed, dried, and sliced
• 1 pound of shiitake mushrooms (15-20 mushrooms), washed, dried, and sliced
• 1 pound of oyster or white mushrooms (10-15), washed, dried, and sliced
• 3 cartons of vegan broth
• 6 garlic cloves
• 1 small red onion
• 1 -2 jalapeno peppers
• 2 packs of shirataki noodles, rinsed and halved (or cut to desired length)
• 6 tbsp. paprika
• 3-4 whole star anise
• Liquid aminos
• 1⁄4 – 1⁄2 cup olive oil (as needed)
• Toppings: Hemp seeds, avocado or scallions

Instructions Preview

1. Pour the broth into a large stock pot over…
2. Then, pour enough olive oil in a wide-bott…
3. Add a few squirts of liquid aminos into th…

…and 4 more steps

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Recipe by: Sheila Brown • From: Tasty