• 2 tbsp olive oil
  • 1 white onion, finely chopped
  • 4 stalks celery
  • 2 cups crimini (brown) mushrooms
  • 3 cloves of garlic, finely chopped
  • 1 tsp dried thyme (or rosemary)
  • 5 cups veggie broth (or 4 and 1 cup of water)
  • 2 cups gnocchi (find in pasta section)
  • 1 can coconut milk
  • 2 cups fresh kale, chopped
  • 1 cup shredded vegan parmesan (optional, but highly recommended)
  • Salt and pepper, to taste

*** I did broccoli instead of kale, and added a small zucchini


  1. Heat oil in a large pot. Add celery and onion, stirring frequently for about 10 mins (or until translucent)
  2. Add mushrooms and garlic (and any other veggies), stir for 7-10 mins over medium heat
  3. Add thyme, salt and pepper
  4. Increase heat to high and add vegetable broth, bringing it to a boil, then add gnocchi.
  5. Simmer for about 5-7 minutes
  6. Add coconut milk, shredded vegan parmesan, and kale.

Garnish with a little extra thyme/rosemary and vegan parm, if you so choose 😉