Vegan Recipes

This Recipe by Anne Lynch, Vegan Personal Chef (Pittsburgh, PA): Anne@HealingArtsByAmethyst.com

Cawl Cenin

(A Welsh leek and potato soup traditionally eaten on St. David's Day, March 1)

1 pound potatoes, peeled and diced (red work best)
3/4 pound leeks or scallions (I use scallions for a milder flavor)
2 stalks celery, sliced
1 carrot, sliced
1 medium onion, diced (optional)
2 tablespoons vegan margarine
1 1/2 pints no-chicken broth or vegetable stock
Salt and pepper to taste
1/2 pint soymilk
3/4 pint vegan soy creamer

Prepare all vegetables as stated above.
Melt margarine in a large pan and add prepared vegetables, stirring gently over medium heat for a few minutes.
Add stock, salt and pepper, and simmer for one hour.
Add soymilk and soy creamer just before serving.