Source: dLife

A robust version of a traditional Chilean vegetable soup made with seitan and brown rice.

Servings

1 medium onions , chopped
2 medium celery stalks , chopped
3 medium garlic cloves , minced or pressed
2 tsp olive oil
1 tsp paprika
1 tsp dried dill weed
0.5 tsp ground oregano
1 bay leaves
4 cup low sodium vegetable broth (or water)
0.5 cup white wine , dry
1 medium potatoes , diced
1 fresh carrots , peeled and diced
1 chopped green bell peppers , seeded and diced
0.75 Vegetarian Meat, seitan, with teriyaki sauce (plain)
0.5 cup cooked long grain brown rice
1 medium tomatoes , chopped
1 tbsp fresh lemon juice
1 pinch salt and pepper (to taste)

1 Combine the onions, celery, garlic, and oil in a heavy soup pot, and saute for about 10 minutes, until the onions become translucent.
2 Add the paprika, dill, oregano, and bay leaf and saute for about a minute.
3 Stir in the water or stock, wine, potatoes, carrots, and bell peppers. Bring to a boil and lower the heat to simmer the vegetables and broth for 10 minutes.
4 Add the seitan, rice, and tomatoes and simmer until all of the vegetables are tender, 5 to 10 minutes.
5 Add the lemon juice and salt and pepper to taste.

Seitan is a fermented soy product that is an ideal meat substitute.