Cook the egg noodles until al dente, drain and set aside.

Heat the oil in a soup pot.

Add the onions and celery and sauté with a bit of salt and pepper until the onions are translucent.

Add 2 cups of water and a good squeeze of the Bragg’s bottle. When it comes to a boil, add the carrots and zucchini.

When it comes back to a boil, add another 2 cups of water and another squeeze of Bragg’s and let it simmer until the carrots and zucchini are tender.

Meanwhile, melt the butter in a heavy skillet on medium-low heat. Add the minced garlic, stirring frequently to keep it from sticking or over-crisping and becoming bitter.

When the garlic is golden and tender, mix in the TVP so that the butter is absorbed and the garlic is thoroughly mixed in. Add salt and pepper, to taste.

Toast the TVP—turning over in the skillet fairly frequently to keep it from burning. When it smells garlicky and nutty, turn off the heat and let it rest.

Add the TVP mixture to the soup stock, then add more water (the TVP mixture will absorb a lot of the liquid) and a bit more Bragg’s to get the desired amount of “soupiness.”

Sprinkle in the nutritional yeast and the dried dill and stir. Let the soup simmer for about 10 to 15 minutes.

Taste and add more Bragg’s, salt and pepper, and nutritional yeast until it tastes just how you like it.

Add the egg noodles at the end (toss ’em in so that they stay pretty firm, but let the soup simmer long enough to warm them through).