Seitan corn tortilla soup

Main Dish
4 servings
15 min
40 min
Very Easy


Number of serving: 4
1 cup seitan, shredded (or substitute any other vegan meat)

4 cups water

2 vegan bouillon cube

2 Tablespoon olive oil

1 cup crushed tomatoes

1 Tablespoon tomato paste

½ cup frozen corn kernels

1 carrot, diced

2 yellow or white onion, diced

3 garlic cloves, minced

1/2 poblano or red pepper, seeded and diced

1 teaspoon Tony's Cajun seasoning (or salt)

1/2 teaspoon black pepper

1 teaspoon chili powder

1 teaspoon Italian seasonings

1 teaspoon cumin

6 corn tortillas, cut in 8


  • Heat olive oil in medium soup pot and sauté onions, garlic, carrots, pepper for 5 minutes. Add shredded seitan and cook for another 5 minutes.
  • Add the rest of the ingredients except tortillas and boil for 15 minutes. Add tortillas and boil for 10 to 15 more minutes until the tortillas break up and the soup has thickened.
  • Serve with Tofutti sour cream and avocado slices. Crushed corn chips are optional.


Seitan Corn Tortilla Soup, photo 1
Seitan Corn Tortilla Soup, photo 2
Seitan Corn Tortilla Soup, photo 3


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