(Make sure you read the notes section below)
- 1 can of Coconut Milk
- 1 package of Seitan
- 2 tbsp of Coconut Oil
- 1 cup Mirin (Japanese rice wine) or sweet cooking wine
- 1/2 cup of water
- 1 tbsp of Agave Nectar (or simple syrup: mix equal parts brown sugar and water)
- 2 Cloves of Garlic (chopped)
- 1/2 onion (chopped)
- 1 Red Bell pepper (chopped)
- 4 medium-sized Bay leaves
- 2 carrots (chopped)
- 2 tbsp of shredded coconut (best if fresh)
- 8 baby potatoes (chopped)
- 1 medium tomato (chopped)
- 1 tsp salt (set aside in a dish to add as you go)
- 1/4 tsp of ground black pepper
- 1/4 tsp turmeric
- 1/4 tsp garlic powder
- 1/4 tsp Dill
- 1/4 tsp Oregano
- 1/4 tsp Basil
- 1/4 tsp Onion Powder
- 1/4 tsp Thyme
- 1/4 tsp ground Rosemary
Remove Seitan from package, drain and cut into small pieces.
Pre-heat a dutch oven or stockpot on medium heat with 2 tablespoons of coconut oil. When the oil begins to bubble add Seitan. Sauté Seitan on a medium-high heat until browned (approx 7-10 minutes depending on stove).
In a separate pan sauté red bell pepper,onions and garlic.
When seitan browns, add chopped carrots, chopped potatoes and 1 cup of Mirin (or cooking wine). Cover pot with lid. Simmer 10-15 minutes until potatoes and carrots are tender (check periodically and test by poking with a fork). When carrots and potatoes are tender, add 4 bay leaves for flavor and add 1-2 tablespoons of shredded coconut. Add sautéed bell pepper/garlic/onions. Sprinkle 1/2 teaspoon of salt (add additional salt to taste, if needed), black pepper, agave nectar, add 1/2 cup if water and mix. Return lid and continue to simmer. After 5 – 7 minutes of simmering add can of coconut milk, chopped tomato, turmeric, oregano, basil, thyme, dill, garlic powder, rosemary, onion powder, cover pot and continue to simmer for 10 – 15 minutes.
Remove from heat and serve. This dish goes great with a slice of soft Italian or Naan Bread.
– Feel free to adjust measurements for seasoning depending on your individual taste.
– If you have the time and the patience (and if they are in season), buy a fresh coconut for this recipe. The fresh coconut water will punch up the flavor in the soup (if you have a half cup of fresh coconut water put that in place of the 1/2 cup of water that the recipe calls for). You can also grate some of the coconut meat and add it to the soup in lieu of pre-packaged coconut.