Spicy vegan soup strikes once again!
1 quart veggie broth
1 teaspoon red pepper flakes
1 teaspoon olive oil
1 cup Korean rice cake slices (I used brown rice)
2 cloves minced garlic
1/4 cup sliced zucchini
1/4 teaspoon ground pepper
Mrs. Dash’s Salt Substitute
Combine the ingredients and cook on medium heat until boiling. Lower heat and cook until the rice cake is soft (about 10 minutes).
I poured it over a handful of corn chips and topped with some olives.