One-Pot GF Vegan Lemon Chick-un Noodle

February 8, 2021
I don't know if it's the winter or something else, but somehow I became a soup person. Not in a bad sense, but I was never a big soup fan growing up. But the more I cook the more I realize how versatile and great they are. You can make a brothy soup with lots of liquid or a creamy one that is almost like a purée, or a very similar to a saucy pasta but still a soup. How cool is that?

I also started to add lemon to my dishes to strengthen my immune system during winter season as they are packed with Vitamin C, A, B6 and E, calcium, copper, folate, iron, magnesium, niacin, phosphorus, potassium, riboflavin and zinc. Lemon gave a wonderful twist not only to my health but to my taste buds too! This lemon chick-un noodle is one such creation.
vegan lemon pasta in a white dish next to a silver spoon

One-Pot GF Vegan Lemon Chick-un Noodle

Recipe Type: Hearty Entrees
utensils YIELDS 2-3 servings
herb graphic for recipe card
  • 1 tbsp olive oil
  • 1 small white onion, peeled and diced
  • 1 small carrot, peeled and julienned
  • 1 small zucchini, julienned
  • 3 cloves garlic, minced
  • 4 cups veggie broth
  • 2 soy pillows (per person)
  • 1/2 cup vegan cream
  • to taste lemon pepper
  • 2–3 tbsp fresh lemon juice
  • 1/2 tsp dried thyme
  • 1 large bay leaves
  • 2 cups Gluten free pasta (larger, flat shaped or wide string noodles are best)
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1. Place the soy pillows in a small pan, cover with water and bring to a boil, cook until soy is softened and you can shred it. If you don’t have soy pillows you can use soy curls, too. Once cooked, transfer the soy pillows to a plate or cutting board and shred them into smaller pieces.  You can keep it like this or if you’d like some extra crunch, you can fry them over medium heat in a pan in 1 tbs olive oil until evenly turns golden brown on each sides.

2. Heat oil in a high pan over medium heat. Add onion and sauté for 4 minutes, stirring occasionally. Then add garlic and cook until fragrant. Add carrots and zucchini and sauté for an additional 3–4 minutes, or until the carrots are softened a bit, stirring occasionally.

3. Add veggie broth, thyme, bay leaves and stir until combined. Continue cooking until the soup starts to simmer. Reduce heat to low to maintain the simmer and stir in the the pasta or noodles. Continue cooking, uncovered, for 7–9 minutes or until the noodles are al dente.

4. Then stir in shredded soy (or soy curls if that was your choice). Add vegan cream and stir to combine, then add 2 tablespoons lemon juice and stir to combine. Remove and discard the bay leaves. Taste and season with any extra lemon juice, thyme, salt and pepper that you think the soup may need.


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Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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