Seitan Stew AKA Vegan Beef Stew

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!

 

Ingredients

4 shallots
1 yellow onion
6 cloves of garlic, minced or pressed
olive oil
2 cups sliced celery
1 cup sliced carrots
3 potatoes
2 bay leaves
4 cups vegetable stock
12 oz. of seitan – 1 pack
1 tsp dried rosemary
1 tsp dried thyme
salt
pepper
1 tbsp arrowroot powder
1/3 cup of water

Directions

  • 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.
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6 thoughts on “Seitan Stew AKA Vegan Beef Stew

  1. Sounds yummy! Here’s a suggestion I heard on “The Splendid Table” over the weekend: braise the onions for a really long time over very low heat to caramelize them well for a great taste. The onions are always the best part of the stew!

  2. Pretty much what I had last night, except I omitted the celery and added a tomato. I find seitan is really great in beef recipes and you can just do a straight swap. Dried (rather than frozen) TVP mince works well too in beefy recipes.

    I actually sauteed my seitan in the same pan, and then added the veg, but I’m not a lover of washing up. I did the potatoes in a separate pan though, so there would be plenty left for brekkies.

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