Faux Chicken Noodle Soup, V

Ingredients:
2 c vital wheat gluten
Cold water
Olive oil
2 c semolina flour
5 tsp Better than Bullion vegetable stock
4 T Braggs liquid aminos
5 cloves garlic
1 1/2 diced onion
1 1/2 c chopped carrots
1 c chopped celery
1 c nutritional yeast
2 T fresh sage
1 T fresh thyme
salt
cracked pepper

Directions:
Mix 2 c cold water with 2 cups vital wheat gluten to make the seitan.
Knead, slice, add to hot broth. Bring to a boil for 5 minutes, set a timer for 40 minutes and let simmer.

To make the noodle dough, mix 2 c semolina flour, 1 T olive oil and 2/3 c cold water in a bowl.
Knead well for 5-10 minutes, cover and let rest while the seitan simmers. You'll add the noodles to the pot for the remaining 3-5 minutes of the sen's 45 min cook time.


To prepare the broth, saute the minced garlic and diced onion in olive oil in a large pot, add carrots for 3 min, then chopped celery for another 2. Transfer to separate bowl and set aside.
In the same pot, add 10 cups water, nutritional yeast, sage, thyme, Bragg's and vegetable stock paste.
Bring mixture to a boil, add sliced seitan and simmer, uncovered for 40 minutes.

Putting it all together:
When the seitan has cooked for 30 minutes, roll out the pasta dough and cut into uniform thickness and length.
For the remaining 5 or so minutes, add the sautéed vegetable mixture, bring to a boil and add the noodles to the pot for the remaining 3-5 minutes of the seitan's 45 min cook time.

Serve hot. Makes wonderful leftovers.