Vegan Evan Makes Easy Vegan Recipes

LunchBreakLive with activists, VeganEvan, Grandma Lynn and his Mom, Shannon Blair. Today, VeganEvan is making as many easy vegan recipes as they can in one show! They are making Mock Chicken Noodle Soup, stacked up Mock Tuna with Tofurky sandwiches!

VeganEvan chose this delicious soup recipe from their friend’s book!

VeganEvan shows us how to make the Mock Chicken Noodle Soup with a recipe from Mainstreet Vegan by Victoria Moran. They use firm tofu instead of chicken to skip the cruelty! Grandma Lynn helps keep the recipe moving smoothly and safely. Evan adds all the veggies and spices to the pot. While Grandma Lynn heats it up, Evan shows us how to make a super simple vegan mayo in a blender! Shannon recommends freezing the cashews after you soak them so they are always ready to use. Next, they use the vegan mayo to make a mock tuna salad with smashed chickpeas. VeganEvan adds the vegan mayo to the last sandwich too! Shannon hops in to stack up the sandwich with Tofurky, tomatoes, cucumbers, broccoli sprouts, and avocado. Yum! VeganEvan wants to share their creations “through the camera,” but since we can’t do that, try making all of these easy dishes at home with the recipes below! When they’re not cooking in the kitchen, VeganEvan, President of the global animal rights group Animal Hero Kids, and his mom keep busy with campaigns for the animals, including the one in January 2020 with Million Dollar Vegan and Veganuary all over the world.

This mock tuna sandwich is piled high! Wow!

Check out The Million Dollar Vegan campaign where VeganEvan asks President Trump to try a vegan diet for 1 month in exchange for $1 Million dollars to a veteran charity!

Meati Is So Meaty It’s Hard to Tell It’s Vegan

For more about Vegan Evan visit his Instagram, his YouTube Channel, and his Facebook Page!

Shannon Blair reporting for Jane Unchained News.

Photos provided by Shannon Blair.

Mock Chicken Noodle Soup

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Ingredients

1 tablespoon olive oil
2 large celery stalks minced
3 medium carrots thinly sliced
2 to 3 cloves garlic minced
1 small onion. minced
6 cups vegetable stock or water with 2 vegetable bouillon cubes.
1 teaspoon salt-free seasoning such as Mrs. Dash
1/2 teaspoon dried dill
4 to 6 ounces short fine noodles (vermicelli or angel hair broken into 1 1/2 -inch pieces, or fine, round noodles such as
anellini are also good)
4 to 6 ounces baked tofu purchase prebaked at a health food store. minced
Salt and freshly ground black pepper

Instructions

Heat the oil in a large soup pot. Add the celery carrots, garlic, onion, and about 2 tablespoons of water. Cover and sweat over medium heat for about 10 minutes, or until the vegetables begin to soften.
Add vegetable stock, seasoning, and dried dill. Bring to a rapid simmer. Lower the heat, cover, and simmer gently for 15 minutes, or until the vegetables are tender.
Raise the heat and bring it to a more vigorous simmer. Add the noodles and simmer steadily for 5 to 8 minutes, or until al dente.
Stir in the tofu, then season with salt and pepper. Serve at once.