Description
A cozy, hearty and summery soup bursting with sweet corn, mini pasta, fresh thyme and vegan chicken!
Ingredients
- 2 tbsp oil
- 2 cloves garlic, minced
- 1/2 onion, finely chopped
- 1 corn cob, with corn sliced off
- 1/2 cup short small pasta
- 28 oz can of diced tomatoes with juice, no salt added
- 3 cups veggie broth or vegan chicken broth (I use this one)
- 1 zucchini, chopped
- 1 batch shredded seitan “chicken” (see below) or about 1 1/2 cups of chicken substitute, pressed tofu, or chickpeas
- 1/2 – 1 tsp salt (depending how salty your broth is)
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme or 1 tbsp fresh thyme
- fresh cracked black pepper
Seitan shredded “chicken”:
- 1/2 cup vital wheat gluten
- 1 tsp chickpea flour (optional, you can sub nutritional yeast)
- 1/2 tsp dried sage
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- pinch of salt
- 1/3 cup veggie or vegan chicken broth (again, I use this one) plus an extra 1/2 cup broth for simmering
- oil for frying
Instructions
*Note: if using a pre-made chicken substitute, beans or even pressed tofu, skip to step 5.
- Start with the “chicken”: In a mixing bowl, whisk together all dry ingredients. Add the broth and stir to form a dough ball. Knead with your hands for 2 minutes, until slightly firm and stretchy.
- Stretch out into a log shape, then start twisting it as tightly as you can without ripping it. Twist it like a pretzel into a knot, then press down to keep it stuck together.
- In a small frying pan, add a couple tbsp of oil and heat on medium-high. When oil is hot, add seitan knot and fry about 5 minutes per side, until golden. Reduce heat to medium low and add the remaining broth. Cover with a lid or a sheet pan to trap the steam and simmer for about 20 minuets, flipping half way through.
- Place seitan on a cutting board and chop with a knife (fastest method) or use two forks to shred uneven pieces. Set aside.
- Make the soup: Add a large pot to medium heat. Add the oil, and when hot, add the onion, garlic and corn and cook 3 minutes, stirring frequently.
- Add the pasta, tomatoes, broth, seitan chicken, spices, salt and pepper and simmer, covered, about 12 minutes until pasta is almost cooked.
- Add the zucchini and simmer a few more minutes until pasta is fully cooked. That way, you won’t over-cook the zucchini.
- Serve into bowls and enjoy!
- Prep Time: 30 minutes
- Cook Time: 25 minutes