Gluten or Vegemeat Arroz Caldo


This arroz caldo uses gluten or vegemeat as a substitute for chicken which is usually cooked with arroz caldo. Since this is a meatless arroz caldo, we should cook it with a meat substitute like gluten or vegemeat. Gluten is made from gluten flour which is made from wheat but has more protein content than all-purpose flour. But the disadvantage is some people can’t tolerate gluten so vegemeat is the next alternative which is made from soy beans and has a meat texture compared to gluten.

To cook gluten arroz caldo; In a large non-stick soup pot over medium heat, saute garlic in oil until lightly brown. Add ginger and onion, stir for a minute. Add vegemeat or gluten pieces and fish sauce and cook for another 3 minutes. Remove the vegemeat or gluten from the pot and set aside. Add rice, water and a little salt and pepper. Simmer in medium low heat, stirring occasionally for about 40 minutes or until the consistency of a light creamed soup has been reached. Add the vegemeat or gluten and correct seasonings to taste. Stir in a small amount of sliced scallion. To see the complete recipe with lists of ingredients in exact measurements, continue reading.

 

How to Cook Gluten or Vegemeat Arroz Caldo
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegetarian Main Dish
Cuisine: Filipino
Serves: 6 to 8 servings
Ingredients
  • 700 grams vegemeat or gluten, sliced into bite sizes
  • 1 teaspoon fresh ginger finely sliced
  • 1 tablespoon vegetable oil
  • 1 cup rice grains (uncooked)
  • 3 cloves minced garlic
  • 7 cups water
  • 1 medium onion, finely sliced
  • 2 tablespoon fish sauce (patis)
  • 5 stalks scallion (spring onion) finely sliced
  • salt and pepper to taste
Instructions
How to cook Gluten Arroz Caldo:
  1. In a large non-stick soup pot over medium heat, saute garlic in oil until lightly brown.
  2. Add ginger and onion, stir for a minute.
  3. Add vegemeat or gluten pieces and fish sauce and stir for another 3 minutes.
  4. Remove the vegemeat or gluten from the pot and set aside. Add rice, water and a little salt and pepper.
  5. Simmer in medium low heat, stirring occasionally for about 40 minutes or until the consistency of a light creamed soup has been reached.
  6. Add the vegemeat or gluten and correct seasonings to taste.
  7. Stir in a small amount of sliced scallion.
  8. If rice soup becomes too thick, add a little water to thin it a bit.
  9. Garnish individual bowl servings with sliced scallions just before serving.
  10. If you prefer, sprinkle a little lemon or calamansi juice on the soup servings.
  11. This will give a pleasant tartness to the dish. Garnish with fried garlic if desired.
  12. Yield: 6 - 8 servings.

 

Gluten Arroz Caldo