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

Manny

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Prep Time 10 minutes mins

Cook Time 43 minutes mins

Total Time 53 minutes mins

Course Vegetarian Main Dish

Cuisine Filipino

Servings 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:

• 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 stir 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.
• If rice soup becomes too thick, add a little water to thin it a bit.
• Garnish individual bowl servings with sliced scallions just before serving.
• If you prefer, sprinkle a little lemon or calamansi juice on the soup servings.
• This will give a pleasant tartness to the dish. Garnish with fried garlic if desired.
• Yield: 6 - 8 servings.