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—Arlene R. Taylor PhD


One-dish meals can be easy to prepare, a good option for using leftovers, and they can be very tasty and satisfying. I use bits of tofu or gluten for a vegetarian style. You may use leftover bits of skinless chicken or turkey, if you prefer.


  • 2 onions chopped
  • 1 cup fresh or canned mushrooms
  • 1 can water chestnuts, drained
  • 2 carrots thinly sliced
  • 2 cups green petite peas
  • 1 cup thinly sliced celery
  • 1 package tofu cubed (I use Silken firm tofu)
  • 1 packet dried mushroom or onion soup, if desired
  • 2 cups non-dairy milk (almond, coconut, rice)
  • 1 Tbsp Bragg Liquid Aminos
  • 1 Tbsp chicken-like seasoning
  • 2 Tbsp parsley flakes
  • Salt and pepper to taste
  • ½ tsp garlic
  • 8 ounces noodles (brown rice, half flour and half corn, or other grain/veggie mix)
  • ¼ cup coarsely chopped cashews or other nuts for topping


Place a large frying pan over medium heat. When you splash a drop of water in the pan, the water should evaporate quickly.

Spray with coconut oil. Add chopped onions, and sauté and stir until clear.

Add remaining ingredients to sautéed onions. Stir to blend.

Simmer until soft. Add more non-dairy milk as needed to achieve desired consistency.

Remove from heat. Stir gently and allow to sit covered for 5-10 minutes while you boil the noodles.

Place noodles in cold water that is about an inch above the noodles. Bring to a boil and cook until al dente. May need to add a little more water. Drain and rinse.


Using tongs, place a serving of noddles in a shallow soup bowl. Pour a cup of the Tofu Topping over the noodles. Top with a sprinkle of chopped nuts, if desired. Enjoy. .


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