Vegan MoFo 2017 – Day 27: Cooking for Kids


I hope we haven’t infringed on any trademarks with our name for this dish, but we’ve made a vegan take on the classic alphabet pasta in tomato sauce. Most brands have egg whites in the noodles or cheese in the sauce, a no go for us vegans. Here’s an as-close-as-we-can-get-it version for the vegan youngsters, and those of us who are young at heart.

This dish calls for crushed tomatoes, but uses only a small amount from the can, so we made a second recipe for you, our take on the classic canned tomato soup.

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Prep time
Cook time
Total time
Serves: 2 cans worth
  • 5oz/150g Alphabet pasta shapes, cooked according to the package instructions
  • ½ cup water
  • ½ cup crushed tomatoes
  • 2 teaspoons cane sugar
  • 1 tablespoon unsweetened soy milk
  • 1 tablespoon extra-virgin olive oil
  • ¾ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ⅛ teaspoon white pepper
  • 2 teaspoons nutritional yeast
  • ¼ teaspoon blond miso
  • 2 teaspoons cornstarch mixed with 2 teaspoons cold water
  1. Combine all of the ingredients except the cornstarch mixture and noodles in a medium sauce pot and bring to a gentle simmer
  2. Simmer 5 minutes. Stir the cornstarch mixture well, then whisk it in to the simmering sauce. Cook 1 minute to thicken.
  3. Stir in the pasta and heat through.
Just like Canned Tomato Soup
Prep time
Cook time
Total time
Serves: 4 servings
  • 28 fl/oz can crushed tomatoes (minus the half cup you used for the alph-noodle-roni)
  • 28 fl/oz water (just fill the can)
  • ½ cup unsweetened soy milk
  • 2 tablespoons cane sugar
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons nutritional yeast
  • 1 tablespoon onion powder
  • 1 ½ teaspoons garlic powder
  • ¼ teaspoon dry thyme
  • ¼ teaspoon white pepper
  • 1 tablespoon kosher salt (I know, an ungodly amount)
  • 2 tablespoons cornstarch mixed with 2 tablespoons water
  1. Combine everything in a medium saucepot (2 quarts or bigger) and bring to a gentle simmer, whisking frequently.
  2. Simmer 10 minutes
  3. Remix the cornstarch and water slurry and whisk in to the soup. Simmer 1 minutes to fully cook the starch.


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