Vegan Mock Chicken Noodle Soup - cooking recipe

Ingredients

2 (8 ounce) packages seitan, chopped (Wheat gluten)
5 (14 ounce) cans vegetable broth
2 cups sliced celery
2 cups chopped onions
2 cups diced carrots
5 garlic cloves, finely chopped (more or less to taste)
8 ounces amish-style noodles or 8 ounces shirataki noodles
2 tablespoons olive oil
2 tablespoons margarine
4 bay leaves
2 tablespoons grill chicken seasoning
1 tablespoon dried parsley
1 tablespoon garlic powder
1 teaspoon cayenne pepper (optional)
1 tablespoon dried bouquet garni (optional)
salt & pepper

Preparation

Bring 2 tbsp of oil and margarine to medium heat in a large pot.
Add celery, carrots, onions and garlic. Season with salt and pepper to taste. Saute over medium heat for about 5 minutes, stirring frequently to avoid burning.
Add chopped Seitan to the vegetables and 1 tbsp of the grill chicken seasoning, then saute for about 10 minutes more over medium heat, until onions are opaque and carrots are soft. (This step is important, don't under cook the vegetables!).
Slowly pour in vegetable stock, then add noodles, bay leaves, parsley, garlic powder, and the rest of the grill chicken seasoning. Also, if desired, add cayenne pepper and/or bouquet garni.
Bring to a boil, then reduce to simmer and cover, cooking for about 30 to 45 minutes. Stir frequently. It's important that all of the dry spices have time to soften and season the broth, so extend cooking time if needed.
Remove bay leaves, then serve.