• 5 c. water
  • 1 c. soy curls or cooked garbanzo beans
  • 1 onion, diced
  • 2 stalks celery, diced
  • 2 carrots, peeled, diced
  • 2 cloves garlic, minced
  • 16-oz. can tomato sauce
  • 1 c. whole wheat thin spaghetti, broken into 1″ pieces
  • 1 Tbsp. chicken-like seasoning
  • 1/4 c. soy sauce, unfermented
  • 1 Tbsp. nutritional yeast flakes


  1. Combine all ingredients in a large saucepan. Bring to a boil, reduce heat to low and simmer for about 20 minutes. Serve with biscuits or dinner rolls.
Browse Cook(s): Kyong Weathersby
Browse Theme(s): Italian Soups Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.