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Seitan, Carrot, and Pumpkin Stew [Vegan]
Say hello to the perfect winter stew! Seitan, carrots, and pumpkin are cooked until tender in a thick tomato-based broth seasoned with fresh sage, bay leaf, and cloves. It's perfect on a cold winter night with a side of flat bread or grains.
Ingredients You Need for Seitan, Carrot, and Pumpkin Stew [Vegan]
How to Prepare Seitan, Carrot, and Pumpkin Stew [Vegan]
- If you're making seitan from scratch, prepare it the day before.
- In a stock pot, sauté the onion, garlic, and one carrot in a little bit of olive oil. Add the bay leaf, clove, sage, 1.7 ounces of diced pumpkin, leek, and a pinch of salt and cook until the vegetables are tender. Add the tomatoes (along with their juice), paprika, and about a cup of vegetable broth, and cook for 15-20 minutes. Remove the garlic, bay leaf, clove, and sage, then purée with an immersion blender.
- Add the remaining carrot and pumpkin. Cover and cook on low until the vegetables are tender and the sauce has thickened. If necessary, add a little bit of water or broth. Season with salt and soy sauce to taste.
- Cut the seitan into strips. In a skillet, add the seitan 4 tablespoons olive oil along with the cumin and turmeric. Deglaze using the soy sauce, then set aside.
- When the vegetables are tender, stir in the seitan, then let cook for 10 minutes. Let cool a little before serving.
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