I’ve been experimenting with making homemade seitan lately. It’s surprisingly easy and definitely cheaper than buying it from Whole Foods. (Luckily it requires wheat gluten, still necessitating a trip to my local Whole Foods. AKA, I still get to be a grocery store nerd and spend my time window shopping through the aisles.) Once I refine the seasonings and simmering broth, I’ll write up a seitan post.
In the meantime, I’ve devised this soup, inspired by a batch of homemade seitan that erred slightly on the salty side. Rather than let it go to waste, I decided to give it a good rinse and throw it in a soup. Hence why I leave you to decide your own dosage of salt for this one.
The soup was also sparked by some beautiful dinosaur kale that I picked up on one of those habitual Whole Foods outings. I had to justify my liquid Kombucha spendings with something of actually substance, so I went for the kale. It builds a nutrient-rich, colorful base for this hearty soup/borderline stew. For a warming winter meal, serve with a slice of warm, crusty bread or corn bread. And since I’m on the whole “free PR for Whole Foods” roll today, let me add that the WF vegan cornbread is pretty darn good.
- -2 Tbsp. olive oil
- -1 onion, diced
- -1 red bell pepper, diced
- -3 cloves garlic, minced
- -1/2 cup corn, optional
- -15.5 oz. can black beans, entire contents
- -15 oz. no-salt added diced tomatoes
- -2 Tbsp. tomato paste
- -1 cup seitan, sliced
- -3 cups water or vegetable broth
- -2 tsp. smoked paprika
- -1 Tbsp. cumin
- -1/2 tsp. cayenne
- -4 cups kale, chopped (about 1 bunch)
- -Salt, generous pinch or two, to taste
- -1/2 cup Greek yogurt
- In large saucepan, heat oil over medium-high. Saute onion, garlic and pepper until tender. Stir in smoked paprika, cumin, cayenne and pinch of salt and saute for a minute. Pour in beans, tomatoes, tomato paste, seitan and broth.
- Simmer for 15-20 minutes. Add kale, and cook another 8-10 minutes, or until kale is tender. Serve, topping each bowl with a dollop of yogurt.