Vegan Chicken Rice Soup
Here's an easy and delicious vegan version of chicken rice soup made with shredded seitan, shiitake mushrooms, veggies, spices, and seasonings which makes a savory rice soup dish for the whole family!
Servings: 4
Calories: 703kcal
Ingredients
- 1 tablespoon olive oil
- 2 cups shredded seitan
- 1 sweet onion sliced
- 2 carrots finely sliced
- ½ cup celery finely diced
- 1 4oz canned shitake mushrooms drained & sliced
- 3 cloves garlic minced
- 2 teaspoons tomato paste
- ⅔ cups uncooked brown rice
- 3 ½ cups vegetable broth
- 2 teaspoons Italian seasoning
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Add olive oil to a pot over medium heat and sauté shredded seitan for 2 minutes or until colored and caramelized.
- Add sweet onions, carrots, celery, and shiitake mushrooms and saute for a minute while stirring constantly.
- Stir in minced garlic and tomato paste and cook out for a minute.
- Add brown rice, vegetable broth, Italian seasoning, and cayenne pepper, and mix well.
- Bring the mixture to a boil and reduce to a simmer for 15 minutes until the rice is cooked.
- Season with salt and ground black pepper.
- Serve immediately.
Notes
- Black rice and wild rice mix are a perfect substitute for a much healthier kind of rice.
- You may use water if you don’t have vegetable broth in your stash.
Nutrition
Serving: 1g | Calories: 703kcal | Carbohydrates: 152g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 4105mg | Potassium: 1366mg | Fiber: 14g | Sugar: 31g | Vitamin A: 22645IU | Vitamin C: 28mg | Calcium: 253mg | Iron: 5mg
Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!