This recipe comes from Isa Does It and is a vegan alternative to chicken and rice soup.
What you’ll need
- 1 tablespoon of olive oil
- 1 medium yellow onion, thinly sliced
- 1/2 teaspoon of salt
- 4 cloves of garlic
- 1 cup of peeled and thinly sliced carrots
- 2 ribs of celery, thinly sliced
- 1 teaspoon of dried thyme
- 1/2 teaspoon of dried tarragon
- 2 teaspoons of sweet paprika
- 1 cup of wild rice
- 1/2 cup of red lentils
- 6 cups of vegetable broth
- 1 pound of seitan
- 1 15 ounce can of great northern beans, rinsed and drained
Being the omnivore that I am, I had never heard of seitan until making this soup. Tofu, tempeh, and soy alternatives of meat for sure, but not seitan. Seitan did remind me of something though….
Seitan is a popular chicken alternative because it’s denser than soy and tofu based meat alternatives. You can buy firm tofu, but usually tofu has that soft jello like texture in the middle that clues my brain into knowing I’m not eating meat.
Don’t get me wrong, I can still tell seitan isn’t meat, but it’s closer to the real thing due to level of firmness.
Which makes me concerned that maybe there’s a reason it’s called seitan. Gonna have to consult the church lady on this one.
Away with you seitan! We need to move on and talk about how to prepare this soup.
First you pre-heat your favorite pot that you got crafted in California and heat some olive oil over medium heat. Add those onions in and saute with a pinch of salt for about 5 minutes or until it’s translucent. This is so seitan can see it’s soul better for stealing purposes.
Add some garlic next and saute that until you smell it. Next toss in the carrots, celery, thyme, tarragon, paprika, and 1/2 teaspoon of salt. Stir that pot up because stirring the pot sometimes gets seitan’s attention.
This may not be enough, however, so we need to throw in some wild rice into the mix along with lentils and broth. Cover the pot and bring it a hellish boil. Church lady will then come in and try to save its soul. It doesn’t work, but the heat will go to a simmer. She’ll leave the lid open slighty so redeemed souls can escape. Allow them to escape for about 25 minutes.
By now, seitan should learn about this golden opportunity to steal some wild rice souls, but like with most professionals preparations must be made.
Seitan likes to prepare itself by soaking in a hot pan with oil. Not surprising right?
Prepare that pan by heating it over medium heat and then adding the oil. Once the temperature is right, allow seitan to take an oil bath for about 5 minutes.
Seitan will be relaxing in its bath until the rice, beans, and lentils have softened. You’d think this would be the perfect moment for seitan to strike, but it won’t until we’ve tested the soup for salt seasoning.
Once that’s been prepared to everyone’s liking, seitan waits til the soup is served into individual bowls before it makes its move.
We now have a condemned soul for consumption.
Despite my bad taste of humor into turning this into a story of ungodliness, this is actually a pure soup for those of you who love animals.
I also love animals but unfortunately enjoy eating chicken. Despite this, I thought seitan was a tasty alternative. Knowing it’s high in protein is beneficial as well.
I suggest doing your research about what seitan to use however. This was my first time with seitan, so I just grabbed what was available, but I read up on it after the fact and some pre-packaged seitan has extra additives like sodium that negate the health benefits.
Otherwise I highly recommend it as a meat alternative.