2 tablespoons vegan margarine
1 sweet white onion, diced
3 cloves garlic, pressed
2 small under-ripe tomatoes, with juice, chopped
1/4 cup molasses
2 tablespoons spicy mustard
2 tablespoons packed brown sugar (dark)
1 6-oz can tomato paste
1/2 cup PLAIN soy milk
1/2 cup water
1/3 cup small pasta of choice
1/4 cup dark bulgur
Italian seasoning, black pepper, cinnamon and red pepper flakes to taste
Saute onion and garlic in margarine until heated. Add chopped tomato. Let simmer 5 minutes.
Add molasses, mustard, brown sugar. Stir until hot.
Add tomato paste. Stir vigorously until completely incorporated.
Add soy milk SLOWLY while stirring. Add remainder of ingredients. Heat while stirring frequently until soup boils.
Reduce heat and simmer 15-20 minutes. Serve hot.
Good with thick-cut bread or veggie hot dogs!