One of my favorite comfort food dishes before I went vegan was (I'm so ashamed to admit this) the Campbell's Soup version of Chicken Primavera, made with good ol' Cream of Mushroom. Campbell's is not the most natural product, to say the least. We always got the Healthy Request style soups, because they did not have MSG ... but they did have all kinds of additives to make up for less fat and salt.
The verdict: This recipe came together quickly, and I liked it a lot. But not as much as I would've liked it if it had a ton of Parmesan in it, like the original Campbell's recipe. Oh well. I don't really want to go down the road of soy cheese - I try to keep my processed-food intake limited to soy milk and tofu. Maybe next time I will try it with some nutritional yeast, though. Donal thought the sauce was too bland - I didn't agree, but he likes things really spicy or otherwise full of flavor. He added some Vietnamese hot sauce to it, and liked it that way. To each his own!
Be warned: this recipe makes a LOT! Feel free to cut it in half.
Pasta Primavera with Chickpeas
Ingredients: 3/4 c. whole wheat flour 1 t. garlic powder 2 t. salt 1 t. dry thyme 1/2 t. white pepper 1/2 c. vegan margarine 4 c. vegetable broth 1 bag frozen mixed veggies, whatever mixture you like 1 can chickpeas 1/3 c. white wine 1 c. unsweetened soy milk 1 box whole-wheat pasta (we only had couscous, but I would've preferred it on a large pasta like farfalle or penne) chopped parsley to garnish
Begin cooking pasta according to package directions.
Mix the flour, garlic powder, salt, thyme, and pepper.
Melt the margarine over medium heat. When melted, add the flour mixture. Stir well.
Add vegetable broth. Whisk until all lumps are gone.
Add frozen veggies and chickpeas. Cook, stirring frequently, until the sauce becomes bubbly and thick.
When thickened, remove sauce from heat and add white wine and soy milk. Season with black pepper and additional salt if needed, pour over pasta, garnish with parsley, and serve.