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


  1. If you're making seitan from scratch, prepare it the day before.
  2. 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.
  3. 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.
  4. 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.
  5. When the vegetables are tender, stir in the seitan, then let cook for 10 minutes. Let cool a little before serving.