- 1 container vegan chicken-style seitan
- 1 box vegan chicken-free broth (Imagine foods is best) **Make sure this is a “Chicken” style–not veggie–broth, or the soup will taste wrong
- 2 stalks celery
- 2-3 medium to large carrots
- orzo or other pastina (as much as you like/want – about 3/4 cup uncooked)
- 1 clove garlic
- small amount of white onion
- water as needed
- salt, pepper, parsley, and other seasonings (as desired) to taste
- olive oil
In a large pot, use a small amount of olive oil to brown the seitan (conserve the liquid and save for later) with the garlic and oil. Seitan should be slightly brown on at least one side and most, if not all, of the liquid should have evaporated off and out of it.
Pour into the pot the seitan liquid and the chicken-free broth. Stir and bring to boil.
Add the Orzo to the mixture and stir. Chop the two celery stalks into half moons (along the radius) and add to mixture. Chop the carrots into either half-moons or rings, depending on the size of the carrot. Add the carrots to the mixture.
Add salt, pepper, parsley and any other seasonings you desire to the broth. Allow to boil and cover.
Allow the mixture to boil return it to a simmer. Cover, checking and stirring occasionally. If liquid decreases, add water until the broth is the way you like it. Continue to season if necessary.
Allow to simmer for about 20 – 30 minutes, or until carrots, celery and orzo are tender, but not mushy, and all seasonings have blended and mellowed. Serve with warm vegan bread and feel better.
Tags
Appetizers