Vegan Chicken Noodle Soup Part 1 – Cooking the Vegetables
|Stalks celery||6 , chopped|
|Onion||1 , chopped|
|Baby carrots/Regular carrots||1 Cup (16 tbs), thinly sliced|
|Vital wheat gluten||1 Cup (16 tbs)|
|Vegan vegetable bullion cubes||2|
|Water||12 Cup (192 tbs)|
|Shell pasta||8 Ounce (1/2 Bag, Or Any Other Shape)|
|Olive oil||1 Tablespoon|
|Black pepper||To Taste|
Start the soup first. In a large pot, over medium heat, cook the celery, onion, olive oil, and carrots until soft. Add the water, tamari, and bullion cubes. In a bowl, put the vital wheat gluten and add enough water to create a soft, spongy texture. You really can't add too much water in this recipe because the extra water will just separate from the seitan and you only need little crumbles for the soup, so it doesn't need to stay together. Remember, the key to avoiding rubbery seitan is not to overwork it, just gently massage it with your finger tips, there is no need to knead or mix heavily. For more tips check out my DIY setian recipe. Once you have your seitan ready and the soup has come to a boil, crumble all of your seitan into the pot and add your dry pasta. Simmer covered on med-low for an additional 30 minutes and your soup is done! Don't forget the salt and pepper it!
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