OK, this recipe may look a little advanced but it is actually quite simple. It has quite a few steps but the outcome is positively delicious.
To make the recipe Gluten-Free, try substituting Soyrizo or Tempeh in place of the Chorizo Seitan.
If you don’t have any Herbes de Provence on hand, you can substitute a mixture basil, oregano and thyme.
I love soup. One of the reasons fall and winter are great times of year is that soup is almost always right! Even in Orange County, CA! I love pea and bean soups and have another recipe for Split Pea Soup on the blog but in this version, I use Trader Joe’s 10 Minute Barley in place of the potatoes and leave out some of the seasonings.
When making this soup, it is always about desired consistency. I used 8 cups of water/stock but you can always opt for more or less. It is all up to you and your personal preferences. I recommend starting out with 6 cups and adding more, a little at a time.
This soup can also be made in the crock pot and the dried, split peas can be soaked overnight to cut down on cooking time.
Any questions/comments, please let me know.
Stressed? Just because you are having dinner with a vegan? Trust me, vegans eat. It really isn’t that difficult if you just follow a few easy guidelines. If it comes from something that had a mouth and eyes, vegans won’t eat it. If it is a byproduct that comes from an animal, vegans will avoid … Continue reading "So You Are Having Dinner With a Vegan!"