Authentic Peruvian Bean Soup [Vegan] – One Green Planet

• 1 tablespoon olive oil
• 1 tablespoon darkish sesame oil
• 2 cups cubed seitan, or reconstituted soy curls, or textured soy protein chunks
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1 medium tomato, chopped
• 1/2 tablespoon dried oregano leaves
• 1 teaspoon floor cumin
• 3 cups cooked or canned Peruvian or Mexican yellow beans, or pinto beans, rinsed and drained
• 1 cup diced peeled uncooked orange winter squash (or orange candy potato, when you’ve got no winter squash)

Broth:

• 4 cups boiling water
• 1 tablespoon soy sauce
• 1 tablespoon ketchup
• 1 tablespoon dietary yeast flakes
• 2 teaspoons flavorful vegan “chicken-style” broth powder or paste (or equal cubes for two cups)
• 2 teaspoons flavorful vegan vegetable or “beefy” broth powder or paste (or equal cubes for two cups)
• 2 teaspoons Sriracha scorching sauce
• 2 teaspoons darkish sesame oil
• 1 teaspoons liquid smoke
• 1 teaspoons salt

Extra:

• 4 ounces dry tubular pasta – penne is the popular selection