F you’re using my instant pot seitan (whether you use a pressure cooker or stovetop, instructions for both are included), make it before you start the soup and let it rest for 10 minutes before cubing as much of it as you’d like to use. I used about half of it for this recipe and kept half for stir-fries.

Saute onions: Alright, so first, let’s start by sauteing onions in a large nonstick pot over medium high heat. Stir the onions frequently and cook for about 3-4 minutes or until translucent. If you cook with oil, you’re certainly welcome to start with that (I’d use a neutral flavored oil, not olive or coconut). Personally, I cook with water, so I just add a splash of water (about a tablespoon) whenever the onions start to stick.

Add garlic: Next add the garlic and saute for another minute.

Add mushrooms: Then add the mushrooms. Saute for another 3 minutes.

Add veggies and herbs: Now add the carrots, potatoes, and herbs & spices and stir.

Add seitan: Add the vegan seitan chunks (if using) and red wine (if using) to deglaze the pot. Stir again. Note, if you’re using tofu, I’d add it once the potatoes and carrots are almost cooked through. If adding lentils, add them now (don’t forget the extra broth to compensate; 2 cups broth per 1 cup lentils).

Adjust the flavors if needed, and remove from heat. Serve alongside some crusty bread, rice, or grain of your choice!