This recipe is in heavy rotation in this house. It might take awhile to chop everything up in small pieces, but I always seem to have the ingredients around. In fact I always make sure I have a large can of crushed tomatoes in the cabinet, and alphabet pasta just incase. I always start with a carrot, a stalk of celery, and onion, then work with what veggies I have in the fridge. Did I use half of a turnip? I’ll chop it up. Broccoli stalks? I’ll chop it up.
The recipe started from How It All Vegan from their “kids” section. I made alterations to the recipe, and tweaked it so many times that I can’t even remember fully what the whole recipe was. I have the entire recipe memorized, which made writing down the recipe a little daunting. I always just add as much stock as I need, usually dependent on how much veggies I chop.