I’m always a little skeptic of recreating a classic, a dish with serious expectations, but this portobello stew delivers! The amazing folks over at Post Punk Kitchen have done it again. It’s hearty and flavorful, so much so my husband declared it surpassed the real thing. We were in agreement that we especially liked the fact that there was no gross meat bits to get stuck in your teeth. Glorious day!
Seitan Portobello Stew
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 6 1x
Scale
Ingredients
- 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
Instructions
- 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.
Nutrition
- Serving Size: 6
- Calories: 239
- Sugar: 5
- Sodium: 1062
- Fat: 3
- Carbohydrates: 36
- Fiber: 4
- Protein: 12
- Cholesterol: 0
Very hearty and delicious!
Delicious! I wasn’t digging it when my husband said he made stew but then I tried it and it was delicious absolutely delicious! Way to go. We’ve been vegan since Jan 2012 and we will never go back. Say no to misery meat, say no to eating animals <3
The first time I’ve made a French soup. I was nervous to combine these tastes, but it’s delicious! (In place of the red wine, I used 1 cup grape juice minus 1 tablespoon, and added 1 tablespoon red wine vinegar. It worked out great!
wow….pretty good! Not a big fan of seitan (or maybe it’s the brand I bought, it was salty) but this stew would be just as good without it
Can I freeze the leftovers? Does it lose texture etc?
(It was delicious and ate all in 2 days… That’s why I need to freeze it or I’ll be as big as a house in no time).
This is one I haven’t tried to freeze! I’m not sure how seitan would thaw, but if you end up trying it, let us know how it goes!
I just made this with leftover homemade faux beef seitan. I didn’t add all the flour slurry though. It was plenty thick for me with about half of it.
It was delicious and very filling. The hubby says he’d like it again soon. Thanks for the recipe.
Oh good! So glad to hear it. And next time I’ll definitely try it with less slurry 🙂
We make our own seitan. It was perfect in this recipe. The result was awesome as this stew was delicious. Consider serving with a no-knead bread or similar to sop up all the wonderful liquid this recipe creates I figure the recipe made approximately six 1-cup sized servings.
★★★★★
I would like to know what can you use in place of seitan?
I would just use more potatoes, carrots, and mushrooms OR white beans might be super good.
Could you make this in a slow cooker?