Vegan Mock Chicken Noodle Soup Recipes

VEGAN MOCK CHICKEN NOODLE SOUP

Vegan Mock Chicken Noodle Soup image

My wife is a vegetarian but was sick one day and was craving some soup. This is what I came up with. I've found that the smaller you chop the seitan, the better the results. This recipe is vegan, but I've also made it for myself substituting with one can of canned chicken, 5 cans chicken stock, and 2 tablespoons of butter and it turned out great, too. If you can't locate vegan noodles, the shirataki noodles make a great substitute, but remember to rinse them in water and slice them in half with scissors before adding to the soup. The cayenne pepper really helps with a stuffy nose, but can be safely omitted without sacrificing flavor. As with all recipes, taste throughout, adjust spices if needed as dry spices lose their potency over time.

Provided by Paul in Ohio

Categories Stocks

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 (8 ounce) packages seitan, chopped (Wheat gluten)
5 (14 ounce) cans vegetable broth
2 cups sliced celery
2 cups chopped onions
2 cups diced carrots
5 garlic cloves, finely chopped (more or less to taste)
8 ounces amish-style noodles or 8 ounces shirataki noodles
2 tablespoons olive oil
2 tablespoons margarine
4 bay leaves
2 tablespoons grill chicken seasoning
1 tablespoon dried parsley
1 tablespoon garlic powder
1 teaspoon cayenne pepper (optional)
1 tablespoon dried bouquet garni (optional)
salt & pepper

Steps:

Bring 2 tbsp of oil and margarine to medium heat in a large pot.
Add celery, carrots, onions and garlic. Season with salt and pepper to taste. Saute over medium heat for about 5 minutes, stirring frequently to avoid burning.
Add chopped Seitan to the vegetables and 1 tbsp of the grill chicken seasoning, then saute for about 10 minutes more over medium heat, until onions are opaque and carrots are soft. (This step is important, don't under cook the vegetables!).
Slowly pour in vegetable stock, then add noodles, bay leaves, parsley, garlic powder, and the rest of the grill chicken seasoning. Also, if desired, add cayenne pepper and/or bouquet garni.
Bring to a boil, then reduce to simmer and cover, cooking for about 30 to 45 minutes. Stir frequently. It's important that all of the dry spices have time to soften and season the broth, so extend cooking time if needed.
Remove bay leaves, then serve.

Nutrition Facts : Calories 270.7, Fat 10.2, SaturatedFat 1.8, Cholesterol 31.9, Sodium 108, Carbohydrate 39, Fiber 3.8, Sugar 5.7, Protein 6.9

FAUX-KIN NOODLE SOUP (VEGAN CHICKEN NOODLE SOUP)

Faux-kin Noodle Soup (Vegan Chicken Noodle Soup) image

This warm vegan noodle soup is just thing when you're feeling under the weather and want some soup like mom used to make, only vegan style.

Provided by Stephanie

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 13

Ingredients

1 ½ cups chopped carrots
1 cup chopped celery
½ yellow onion, chopped
1 leek, chopped
1 shallot, diced
6 cups vegetable broth
3 teaspoons vegetable bouillon (such as Better Than Bouillon®)
¼ cup parsley
2 bay leaves
½ teaspoon dried thyme
salt and ground black pepper to taste
1 (16 ounce) package rotini pasta
1 (16 ounce) package chicken-flavored seitan

Steps:

Saute carrots, celery, onion, leek, and shallot in a soup pot over medium-high heat until onion is translucent and carrots lose their crunch, 7 to 10 minutes.
Pour broth over vegetables in the pot and bring to a rolling boil. Dissolve bouillon into broth; reduce heat to a simmer.
Add parsley, bay leaves, thyme, salt, and pepper. Cook until carrots are soft, about 10 minutes more.
Add pasta and seitan and cook until pasta is al dente, another 7 to 10 minutes.

Nutrition Facts : Calories 465.6 calories, Carbohydrate 78.7 g, Fat 1.9 g, Fiber 8 g, Protein 33.1 g, SaturatedFat 0.3 g, Sodium 774.6 mg, Sugar 8.7 g

MOCK CHICKEN NOODLE SOUP

Mock Chicken Noodle Soup image

This recipe uses baked pressed tofu, a chewey, seasoned produce that makes a great stand in for chicken. You can find it at most natural food stores sold in a cellophane package.

Provided by TishT

Categories One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon canola oil
8 cups water
2 tablespoons water
2 large celery ribs, finely diced
3 medium carrots, peeled and thinly sliced
2 -3 garlic cloves, minced
1 small onion, minced
2 vegetable bouillon cubes
1 teaspoon salt free herb and spice seasoning mix
1/2 teaspoon dried dill
6 ounces short fine egg noodles
6 ounces baked pressed tofu, finely diced
salt
fresh ground pepper

Steps:

Heat the oil slowly with 2 Tbs water in a large soup pot.
Add the celery, carrots, garlic and onion.
Saute over medium heat for 10 minutes or until the vegetables begin to soften.
Add 8 cups of water, bouillon cubes, seasoning mix, and dried dill.
Bring to a simmer, then cook at gentle simmer for 15 minutes, or until the vegetables are tender.
Raise the heat and bring to a more vigorous simmer.
Add the noodles and cook at a steady simmer for 5-8 minutes or until the noodles are al dente.
Add the diced tofu, then season to taste with salt and pepper.
Serve at once.
*As the soup stands, the noodles quickly absorb the liquid.
If you plan on having leftovers of the soup, add a cup or so of additional water before you store and adjust the seasonings.
That way the soup can develop more flavor as it stands.

Nutrition Facts : Calories 169.9, Fat 4.8, SaturatedFat 0.7, Cholesterol 24, Sodium 56.8, Carbohydrate 25.9, Fiber 2.4, Sugar 3.1, Protein 6.5

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