Seitan Coconut Soup

I’ve been craving soup. Normally, this time of year, I’m craving nothing but fresh fruit. However, it has been a cold, windy, rainy (sometimes snowy) May and June. I’ve had my eye on this Chicken Coconut Soup from Clean Eating Magazine since it was posted in March.

The recipe was easy enough to veganize. Vegetable broth instead of chicken broth, So Delicious brand coconut milk instead of skim milk, seitan instead of chicken. I made the soup creamier than the recipe called for.

Photo05271906

2 tsp canola or extra-virgin olive oil

1 minced clove of garlic (I used my garlic press)

1/2 white onion, chopped

1 cup chopped potatoes

1/2 Cup vegetable stock

1 1/2 cup light coconut milk

1/2 cup So Delicious Coconut Milk (or hemp milk, or soy milk, or almond milk, whatever)

8oz seitan (I just used a box of Westsoy Seitan Strips)

1 cup snow peas

1 tsp red chili pepper flakes

1 tsp fresh lemon juice

Heat oil in a pot over medium. Add garlic, onion, and potatoes. Saute until onions start to turn translucent.

Add liquids and seitan. Let simmer for around 10 minutes

Add peas and chili flakes to soup. Simmer for 2 to 3 minutes.

Mix in lemon juice. Serve.

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About Kelly

Vegan blogger, foodie, yarn junkie, novice gardener, shoe hater.

Posted on June 4, 2011, in Uncategorized. Bookmark the permalink. 2 Comments.

  1. That looks amazing! I am SO making this tonight! Did you use original or unsweetened So Delicious?

    Like

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