Seitan Soup | The Vegetarian Meat Soup

Seitan is the mock meat or the vegetarian meat prepared from the wheat gluten. Seitan is a Japanese word which means wheat gluten or wheat meat. According to the wiki, wheat gluten is made by washing wheat flour dough with water until all the starch granules have been removed, leaving the sticky insoluble gluten as an elastic mass which is then cooked before being eaten. Today I am going to share how to prepare the seitan from vital wheat gluten flour and a simple vegetable soup with the cooked seitan.

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Curried Carrot Soup with Lentils and Ginger | Zero Oil Recipe

Today I am going to share the simple and yummy Curried lentil and carrot soup with ginger.  I didn’t post any soup recipes in the recent past and this winter weather calls for warm soup. So what’s better than preparing this simple soup with the fresh veggie and lentils? This curried carrot soup was in my to-do list for a very long time and this blogging marathon paved the way for posting the same.

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Slow Cooker Sweet Corn Vegetable Soup

Sweet Corn Vegetable Soup – pretty much all the Indian restaurants have this soup in their menu. This simple yet delicious clear soup is not only kids’ delight, its pretty much everyone’s delight. In a quest to sneak in vegetables, I have tried lot of soup recipes and here is one such simple recipe which is prepared in a crockpot. This recipe can be easily prepared in a stove top also. This simple recipe can be modified in a zillion ways according to your preference.


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Slow Cooker Vegetarian Corn and Potato Chowder

Here is a simple vegetarian Crockpot Corn and Potato Chowder loaded with goodness of corn, dried thyme and oregano.  I prepared it as a low calorie stew. I didn’t use any butter or any oil and instead of adding heavy cream or half and half, I went with 2% milk.  You can even opt for fat free skim milk and I used all-purpose flour to thicken the chowder.


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Thukpa | Vegetable Noodle Soup

Thukpa is one among the popular noodle soups in India.  Thukpa is actually a Tibetan Noodle Soup and according to Wiki, “It originated in the eastern part of Tibet.  The dish became popular in Nepal, Bhutan, and the states of Sikkim, Assam, and Arunachal Pradesh in Northeast India. It is also popular in the Ladakh region and the state of Himachal Pradesh.” I cross posted this recipe earlier at Indian Moms Connect and this recipe was sent as a part of the July Month Treasure Box.


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Slow Cooker Barley Soup with Toor Dal and Veggies | Zero Oil Recipe

One more slow cooker soup recipe but this time it is a diabetic friendly and an oil free soup recipe. This recipe has the goodness of pearl barley and split pigeon peas / toor dal and veggies of your choice. It is easy to prepare. I have provided the pressure cooker method in the notes section.     

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Slow Cooker Drumstick Leaves / Moringa Soup

We all know the goodness of drumstick leaves which is called as Murungai Keerai in Tamil. I have already mentioned about the health benefits of these leaves in the Murungai Keeri Curry post. We used the leaves, flowers and of course the veggie drumstick for cooking. I don’t find flowers here in US (toooo much expectation huh) but leaves and drumsticks are readily available.

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Zero Oil Vegetarian chili / chili sin carne

This week DFT theme is “Tex-Mex”.   I am bringing one more stew recipe but not with quinoa. But this stew is also loaded with protein. I always see ways to add protein into our diet. Being a vegetarian that is always a difficult. I have to keep doing my protein math at least for my kiddo. So coming to this recipe it is loaded with three different kind of beans (Black beans, pinto beans and Red Kidney beans) which are good source of protein and fiber. Also we add corn which gives the carbs and bell peppers and chili powder the other essential nutrients.This making it a complete balanced meal and diabetic friendly too. I prepared this without oil too.You can see the benefits of bell peppers and red chili powder here.

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South Indian Style Quinoa Stew with Veggies


This week DFT theme is “Oil-free Cooking”.  I was planning to prepare some salad first but then I went back to my     favorite soup. I agree I am obsessed with this little grain quinoa. :-) A small grain loaded with protein and fiber. One thing I need to admit is that it took me some time to get adjusted to quinoa taste. It’s purely acquired. I started with this quinoa black bean salad. And then slowly started to mix it rice. I mix 1.5 cups rice with 1/2 cup of quinoa and cook them as usual in pressure cooker. Then I started adding them in bisi bele baath and other variety rices.


This South Indian Style Quinoa stew with veggies is another attempt to try quinoa in a different way. This is a make ahead meal and I usually make soups in bulk and have them for lunch for at least  3 to 4 days. A great filling and balanced meal. You can use the veggies that you have in hand. This is perfect for kids too. You can add whole grain pastas along with quinoa and make it to pasta and quinoa soup.


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I am a proud DFT blogger. To learn about DFT, read this link. To view more DFT recipes, Click here!


  • Quinoa – 1/2 cup
  • Corn – 1/4 cup
  • Tomatoes – 4 (Finely chopped)
  • Spinach – 1/4 cup
  • Half of medium onion (Finely Chopped)
  • Cauliflower florets – 1/2 cup
  • Cumin powder – 1 tsp
  • Black salt – 1/2 tsp
  • Regular salt – 1/2 tsp
  • Sambhar Powder – 1 tbsp (adjust it according to your taste) / You can also use regular curry powder or mix dhaniya powder and garam masala.
  • Vegetable Broth – 1 can (32 oz)


  • Wash the quinoa and soak it in water for half an hour.
  • Heat the pan and add the finely chopped onions.
  • After couple of minutes add the chopped tomatoes and regular salt.
  • Let it cook for 3 to 4 minutes and then add the corn, cauliflower florets.
  • Mix them well and add cumin powder, black salt and sambhar powder.
  • Now add the entire can of vegetable broth and then add the soaked quinoa.
  • Let the stew simmer until the quinoa is perfectly done.
  • Just before turning the heat off add the chopped spinach.


That’s it yummy quinoa is ready :-) Serve hot with bread or crackers.


Disclaimer: I am not a nutritionist or dietitian. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietitian before making any changes to your diet.

Here are the other entries.

Lauki Koftas


Methi Paneer/Tofu curry


Egg Masala Curry


Kothimbir Vaadi


Thai Salad Corn Tacos



Peas Pilaf


Zero Oil Polenta




Ragi Porridge

Ragi porridge 2