Seitan Portobello Stew

Six servings • One hour

Vegan Soup: Mushroom Seitan Stew

Note: Items in photo may be slightly different than recipe.

Mushroom Seitan Stew
I’m always a little skeptic of recreating a classic, a dish with serious expectations, but this 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!

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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

  1. Preheat a 4 quart pot over medium high heat. Sauté seitan and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutritional Information

  • 6Servings
  • 239Calories
  • 3gFat
  • 36gCarbohydrates
  • 12gProtein
  • 1062mgSodium
  • 5gSugar
  • 4gFiber

This recipe inspired in part or in whole from here.

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4 Comments

  1. Adrienne

    Very hearty and delicious!

  2. 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

  3. Holli Oram

    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!

  4. 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

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