Heat a large stockpot over med heat with 2 tbsp olive oil. Add 2c cubed seitan, sear until well browned. Stir in 1 chopped onion, cook until tender, about 2 mins. Pour in 3.5 quarts vegan beef broth+1/4c red wine vinegar+2 tbsp lemon juice; add 2.5c shredded cabbage+3c diced tomatoes+4c chopped beets+2 bay leaves+salt, pepper to taste. Simmer until veggies are tender, about 2 hrs.


You may be familiar with the cold serving of this soup. But we are going to pretend we are in Russia at the height of winter. Now does not hot soup sound good right now?


Tart and savory, chunky and sweet, it is like a tasty, warm hug! Enjoy this vegan Borscht recipe over the high holidays or any time of year!


Borscht Soup [Recipe]


Ingredients


  • 2 tbsp olive oil

  • 2 cups (1 pound) seitan, cut into 1/2-inch cubes (use tofu or chopped portobello mushrooms as gluten-free options)

  • 1 onion, peeled and finely chopped

  • 3 1/2 quarts vegan beef broth (make with vegan beef bullion)

  • 1/4 cup red wine vinegar

  • 2 tbsp lemon juice

  • 2 1/2 cups cabbage, cored and shredded

  • 3 cups ripe tomatoes, diced

  • 4 cups beets, peeled and diced (tops reserved and chopped)

  • 2 bay leaves

  • Salt and pepper, to taste

  • 2 cups vegan sour cream

  • 1/4 cup chopped dill (or more to taste)

Directions


  1. Heat oil over medium-high heat in a large stockpot.

  2. Add the cubed seitan, and sear until well browned.

  3. Stir in the onion, and cook until tender and translucent, about 2 minutes.

  4. Pour in the broth, vinegar, and lemon juice; add the cabbage, tomatoes, diced beets, bay leaves, salt, and pepper.

  5. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the seitan and beets are tender, about 2 hours.

  6. Stir the beet tops into the borscht, and simmer an additional 15 minutes and season to taste with salt and pepper.

  7. Garnish with a generous dollop of sour cream and a sprinkling of dill.