Inspired by the Post Punk Kitchen's Seitan Porcini Beef Stew, this stew is hearty and flavorful, perfect for vegans, omnivores and everyone in between!
Seitan Portobello Stew [Vegan]
- 1 tbsp. olive oil
- 1 (8 oz.) package seitan, cut into bite-sized pieces
- 1 large onion, quartered and thickly sliced
- 1 large portobello mushroom, cleaned, stem removed and diced
- 4 cloves garlic, minced
- 3 medium carrot, peeled, sliced on a bias, 1/2 inch thick
- 1 cup red wine
- 1 tsp. dried rosemary
- 1 tsp. dried thyme
- 1 tsp. sweet paprika
- Fresh black pepper
- 1 tsp. salt
- 3 cups vegetable broth
- 1 1/2 lbs. potatoes (any type), peeled, cut in 1 1/2 inch chunks
- 1/4 cup all-purpose flour
- 1/2 cup water
- 2 tbsp. tomato paste
- Preheat a 4 quart pot over medium high heat. Sauté seitan and set aside.
- Sauté onions, mushrooms and a pinch of salt in oil until until translucent, 4 to 7 minutes. Add garlic, for about a minute, until fragrant.
- Add carrots, wine, rosemary (crushed in your fingers), thyme (crushed in your fingers), paprika, fresh black pepper and salt and bring to a boil. The liquid should reduce in about 3 minutes.
- Add vegetable broth, cover and bring to a boil. Now add the potatoes, lower heat and bring to a simmer. Let the potatoes cook just until fork tender, about 15 minutes.
- In a measuring cup, mix the flour into the water with a fork until no lumps are left. Slowly add the broth/flour to the pot, mixing well. Mix in the tomato paste. Let thicken for 5 minutes or so. Add the seitan and continue to cook. In about 5 more minutes it should be perfectly thick but still smooth.