Daily Vegan Lunch for 22 December, 2013: Seitan and Two Potato Soup

seitan soup

INGREDIENTS:

1 tablespoon vegetable oil (optional)
2 cups onion, chopped
2 cups seitan, tofu, tempeh, or veggie meat, chopped finely
2 cups peeled, chopped sweet potatoes
2 cups peeled, chopped potatoes
1.5 cups celery, chopped
2 cups carrots, chopped
2 tablespoons garlic, minced
8 cups vegetable broth

DIRECTIONS:

In the bottom of a large stockpot, sauté garlic and onions in oil or in 1/4 cup of water to make a fat-free version.  Add broth, potatoes, sweet potatoes, celery, carrots, and seitan.  Bring to a boil on high heat; this will take anywhere from 10 – 20 minutes.  Once it boils, turn the stove down to medium heat and simmer until sweet potatoes and carrots are tender.

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