Seitan Stew

I really enjoy hearty soups and stews...but I won't be able to enjoy them for too much longer. It is reaching the melt-your-face hot and humid season in Houston, and a warming stew will just not be appropriate starting in May. This recipe is really a throwback to my childhood, and the seitan is the perfect substitute for a classic "beef stew".  The texture perfect and the taste awesome as it absorbs all of the delicious flavors in the broth. Serve with side of crusty bread warm from the oven and a sprinkling of nooch (of course).

Seitan Stew

1 package seitan strips cut into bite size pieces (or 1/2 recipe homemade seitan)

2 large russet potatoes (peeled and cut into chunks)

4 carrots (peeled and cut into chunks)

1 qt vegetable broth

1 medium yellow onion (chopped coarsely)

5 cloves garlic (minced)

1 tsp paprika

dash hot sauce

fresh parsley

salt

fresh ground black pepper

1. In a large stock pot heat EVOO to medium. Add onions and garlic and cook 5-6 minutes or until translucent. Stir frequently.

2. Add carrots and cook for 3-4 minutes. Stirring frequently.

3. Add 1/2 tsp salt, generous black pepper, and paprika. Stir until veggies are evenly coated.

4. Add potatoes and broth (enough to cover the veggies, you can add more later if you like a thinner stew). Stir and put on lid. Simmer on low heat for 35 minutes.

5. In a small skillet heat EVOO to medium. Sautee seitan pieces for 5-6 minutes or until nice and brown.

Pro Tip: If you like a thicker stew, add 2 tsp flour while cooking the seitan and stir frequently. The flour should coat the seitan and be slightly browned.

6. Add seitan to stock pot and simmer for another 15 minutes or until the veggies reach your desired tenderness. 

7. Toss in a handful of chopped parsley, serve and garnish with more fresh parsley.