Replicating Your Grandmother’s Chicken Soup with Modern Ingredients
Vegetarianism and veganism have been around for centuries, but have become a very modern, mainstream way of eating, Every day, more people choosing to eliminate meat and other animals products from their diets whether for health reasons, or something else.
Humans love comfort food, especially Grandma’s recipes, so here is a modern, vegan recipe for Grandma’s Chicken Soup. It contains all the love and comfort of Grandma’s, but no cholesterol and very little fat.
Thickening the broth with cornstarch and adding dumpling dough to the pot easily converts the recipe to chick’n & dumplings.
1 T. olive oil
8 to 10 ounces of prepared seitan
2 carrots, sliced
1 onion, chopped
2 ribs celery, sliced
4 Yukon Gold potatoes, peeled and sliced
OR
1/2 pound pasta, medium shells or corkscrew
1 cup frozen or fresh peas
8 cups vegetable broth
pinch all-purpose seasoning, or seasonings of choice
salt and pepper to taste
Chop onion and saute in olive oil until translucent. Add carrots and celery, saute another three minutes. Add broth then potatoes or pasta. Add seitan. Bring to a boil, then lower heat. Simmer 20 minutes. Add frozen or fresh peas. Simmer another five or 10 minutes, then serve.