Seitan “Meat and Potatoes” Stew
Seitan gives this stew a “meaty” texture. Prepared seitan is readily available in most natural foods stores as well as a growing number of well-stocked supermarkets. If you’d like to try making your own seitan, click on the recipe for Homemade Seitan. Adapted from The Vegetarian Family Cookbook.
Serves: 6 to 8
- 2 tablespoons olive oil
- 1 large onion, quartered and thinly sliced
- 2 to 3 cloves garlic, minced
- 5 medium potatoes, peeled and diced
- 4 medium carrots, peeled and sliced
- 1 vegetable bouillon cube
- 2 teaspoons salt-free all-purpose seasoning (like Spike or Mrs. Dash)
- 2 teaspoons sweet paprika, or 1 each of sweet and smoked paprika
- 1 to 1 1/2 pounds seitan or Homemade Seitan (see above), cut into bite-sized pieces
- 1 cup frozen green peas, completely thawed
- Salt and freshly ground pepper to taste
- 1/4 cup minced fresh parsley, plus more for garnish
Heat half of the oil in a large soup pot. Add the onion and garlic and saute over medium heat until the onion is golden.
Add 3 cups of water along with the potatoes, carrots, bouillon cube, seasoning, and paprika. Bring to a simmer, then cover and simmer gently for 25 to 30 minutes, or until the potato and carrots are tender.
Meanwhile, heat the remaining oil in a large skillet. Add the seitan pieces and saute over medium-high heat, stirring frequently, until most sides are nicely browned and crisp.
Once the vegetables are done, use the back of a wooden spoon to mash enough of the potatoes to thicken the base of the stew. Stir in the sautéed seitan and peas. Add a bit more water if necessary. The consistency should be thick and moist, but not soupy. Cook over low heat for 1 to 2 minutes longer.
Season with salt and pepper (use salt sparingly, if at all, since the bouillon cube and seitan are salty), then serve in shallow bowls. Pass around the parsley for garnishing individual portions.