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.
Seitan, Carrot, and Pumpkin Stew [Vegan]
- 10.5 ounces seitan
- 2 carrots, diced and divided
- 1/2 an onion
- 1 garlic clove
- 5.3 ounces pumpkin, cubed
- 4-inch piece leek, thinly sliced
- 12.3 ounces peeled tomatoes, coarsely chopped
- Vegetable broth or water, to taste
- 1 cloves
- 1 teaspoon smoked paprika
- Scant teaspoon cumin
- Scant teaspoon turmeric
- 2 fresh sage leaves
- 1/2 a bay leaf
- About 4 tablespoons soy sauce
- Salt, to taste
- Extra virgin olive oil, to taste
- 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.