Serves: 5
Total Calories: 411
Yield: 14 cups

1 cup instant gluten flour or vital wheat gluten
1 1/2 teaspoons garlic powder
2 teaspoons dry mustard
1 teaspoon paprika
1/4 teaspoon black pepper
1 tablespoon soy sauce
1 tablespoon sesame tahini
2/3 cup water
6 cups water
1 green pepper chopped
2 small zucchini chopped into 1/4 inch rounds
2 cups chopped green onions
2 cups chopped celery (stalks and leaves)
3 cups chopped fresh shiitake mushrooms
3 cups chopped cabbage
1 teaspoon canola oil
2 cups spiral pasta
4 cups boiling water
3/4 cup chopped fresh parsley
1/4 cup soy sauce
1 tablespoon crushed dried basil
1/2 cup nutritional yeast

In a small mixing bowl, mix the gluten flour with the garlic powder, dry mustard, paprika, and black pepper. Add the soy sauce, tahini, and ²?? cup water. Mix with a spoon until a solid mass is formed, then finish mixing with your hands. Roll out into a foot-long log. Cut the log in half lengthwise, then cut each half into thirds lengthwise so you have 6 long, skinny strips. Line them up together and cut cross sections of ¹??-inch pieces.

In a large saucepan, simmer the seitan pieces in 6 cups of water for 30 minutes. Stir a few times to keep the nuggets from sticking to each other. They swell during cooking.

While the seitan is steaming, sauté the green pepper, zucchini, green onions, celery, shiitakes, and cabbage in the oil in a large soup pot for 10 minutes. Stir occasionally to prevent the soup from sticking to the bottom of the pot. After the seitan has finished cooking for 30 minutes, add the entire pot of seitan and the cooking water to the soup pot.

Add the pasta and boiling water to the soup pot, and cook for 8-10 minutes.

Add the parsley, soy sauce, and basil, and cook for 5-10 more minutes.

Turn off the heat and add the nutritional yeast. Mix well and cover until ready to serve.

Nutritional Facts:

Serves: 5
Total Calories: 411
Calories from Fat: 32

More Recipes from the Soup's On! Cookbook:
Black Eyed Peas and Greens Soup
Coconut-Lemon-Napa Soup
Crowder Pea/Couscous Stew with Brussels Sprouts
Curried Tofu and Vegetable Soup
Eggplant Basil Soup
Garlic Broccoli Ginger Soup
Garlic Pinto Soup
Herbed Parsnip-Quinoa Stew
Kasha Leek Soup
Lentil 'N Barley Soup with Greens
Seitan Pasta Delight