what’s your favorite way to use Trader Joe’s Cauli Gnocchi??
how about in a fire-roasted tomato, cauli gnocchi, kale, & white bean soup?
this has such a richness and complexity in flavor, specifically from the fire roasted tomatoes with green chilies. it’s spicy, bright, savory, umami and soo cozy. the cauli dumplings make it extra filling & fun to eat.
it’s good and although i hate the word “should”...ya’ll *should* really save this to make later .
2 tbsp coconut oil
1 diced, medium red onion
1 cup thinly sliced & peeled carrots
3 minced garlic cloves
2 tsp garlic powder
2 tsp onion salt ( from trader joes)
2 tsp vegan chicken-less seasoning (from trader joes)
2 tsp crushed red pepper
1 tbsp nutritional yeast
1- 15 ox can of fire-roasted tomatoes with green chilies
1- 15 oz can of rinsed and drained white beans
32-40 oz of vegetable broth
2 cups halved cremini mushrooms
2-3 big handfuls of kale
1 bag cooked according to the package of cauliflower gnocchi
in a large soup pot with a lid, heat oil over medium-high heat. One hot add in the onion, carrot and a big pinch of salt. cook for 5 minutes stirring occasionally. lower heat to medium, add in the garlic, onion salt, vegan chicken-less seasoning, crushed red pepper, nutritional yeast and stir well for 1 minute. then add in the fire-roasted tomatoes, beans, and vegetable broth. mix well, cover and bring to a boil once boiling add in the mushrooms and kale, low heat to a simmer and stir occasionally for 5-10 minutes, until kale is wilted and mushrooms are tender. taste test it to see if you want to add any more seasonings. when ready to serve scoop into a bowl and add in some of the cauli gnocchi. top with green onions and enjoy.
for more delicious & easy recipes like this check out my cookbook, vegan Buddha bowls, where ever books are sold