Total Calories: 335
Yield: 14 cups
In a medium mixing bowl, mix the gluten flour with the garlic, nutritional yeast, and ??? cup water. This will make a stiff dough which you can work with your hands. It is not necessary to knead the dough; just shape it into a 2- to 3-inch log. Then slice it into 8-9 half-inch pieces.
Bring the soy sauce and water to a boil in a medium saucepan.
Stretch out the pieces of dough before slipping them into the boiling water/soy sauce mixture. Reduce to a simmer and cook for 20 minutes.
In a large soup pot, sauté the celery, onion, and garlic in the oil until soft. Stir to prevent sticking.
Add the stock from the cooked seitan to the soup pot, then add the cabbage and potatoes. Bring to a boil and cook gently for 25 minutes. While the soup is cooking, chop the cooked seitan patties into ¹??-inch cubes. Set aside to add with the next batch of ingredients.
Add the seitan, tomatoes, and seasonings to the soup, and simmer another 5 minutes.
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