1 package Fideo (Anthony's Fideo is Vegan and sold in most grocery stores)

3 medium mild green chilies, chopped and peeled (Whole Foods sells a 4oz can)

1 small chopped onion

Vegetable oil

Cubes of vegetable bullion for 12 cups water (Organic Garden makes a good one)

9 oz (1 and 1/2 6oz cans) of tomato paste

Cumin

Chile powder

Garlic

Salt

Pepper

** Optional vegan meatballs (Whole Foods and Nates are excellent, just make sure they are not seasoned - i.e. barbecue, Italian)


1. Cover bottom of large stew pan with oil.

2. Add chopped onion and broken up fideo pieces (Anthony's sells a pre-broken variety, as well as coiled fideo. If using the coiled version, break each coil up once before use).

3. Stir fideo and onion until covered with oil. Make sure that fideo stays glossy with oil during browning process - add oil as needed.

4. Brown fideo on medium heat until at least half are a deep brown color, stirring continuously. Do not let fideo burn, but don't worry about a few pieces turning black.

5. Add 12 cups of water.

6. Once water is hot but before boiling: Add appropriate amount of bouillon cubes for 12 cups of water, chopped green chilies, and tomato paste.

7. Stir thoroughly, mashing up any remaining bullion or tomato paste (this is important to do before adding any more seasoning).

8. Add spices and salt to taste.

9. Add vegan meatballs, if using.

10. Cook covered for 10 minutes.

11. Continue tasting and adding spices as needed.

12. Cook uncovered until pasta fills out but is still firm, stirring occasionally