It’s been quite wintry the past couple days, as in the windchill was 8° yesterday! It seemed like a perfect day for a seitan stew. I like to call it seitan stew because…well, that’s what it is, but it most closely resembles a vegan version of beef stew for those who are trying to vegan-ize an old favorite. This stew is hearty, simple, pretty healthy, and perfect comfort food for a cold evening. I served it with a side of vegan cornbread from Whole Foods. So good!
1 yellow onion
6 cloves of garlic, minced or pressed
2 cups sliced celery
1 cup sliced carrots
2 bay leaves
4 cups vegetable stock
12 oz. of seitan – 1 pack
1 tsp dried rosemary
1 tsp dried thyme
1 tbsp arrowroot powder
1/3 cup of water
- Slice the shallots, chop the onion, and press or mince the garlic. Saute them in a little olive oil in a large soup pot.
- Add the sliced carrots and celery to the soup pot and saute with the shallots, onion, and garlic for a couple minutes.
- Chop the potatoes into bite sized cubes.
- Add the vegetable stock to the sautéed veggies in the pot. Add the potatoes and bay leaves, rosemary, and thyme.
- Bring the pot up to a boil and then reduce to a simmer. Let it simmer for 40-50 minutes, stirring occasionally until the potatoes are soft.
- While the stew is simmering, saute the seitan in a little olive oil so the edges are golden and crispy. Add the seitan to the stew for the last 5 minutes of simmering and add salt and pepper to taste.
- Mix 1 tbsp of arrowroot powder in 1/3 cup of water until dissolved. Stir this into the stew to thicken the broth. Remove the bay leaves before serving.