There is nothing like a warm bowl of thick split pea soup on a cold wintry day. Traditionally made with ham, split pea is considered a “meal in itself,” and when paired with a small salad and some crusty bread, it makes a delicious lunch or dinner, that can be easily extended to feed a crowd, if necessary.
In this version, I’ve gone vegetarian and skipped the ham, substituting homemade seitan and some mushrooms instead. This is a different version of my recipe for split pea soup with smoky mushrooms . That recipe uses liquid smoke, a popular seasoning favored by many chefs to enhance flavor in vegetarian dishes. In this case, by adding the seitan, taking out the liquid smoke, and making a few additional changes to the dish, the dish has more protein (around 17 grams per serving) and less salt. And, it still tastes good!