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Vegan Seitan Stew (with Tomatoes)

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A satisfying vegan seitan stew with tomato sauce and vegetables, a great recipe for getting to know seitan.

Seitan Stew with Tomatoes – Vegan Recipe

Seitan In Red Wine Sauce

A satisfying vegan seitan stew with tomato sauce and vegetables, a great recipe for getting to know seitan.

This vegan seitan stew is the perfect way of getting to know seitan. If you have never had it before, try this recipe and you will want to have it again.

This was the first time I had seitan and I must say I liked it a lot. I’ve heard of it before and knew what it was but this is not something one could buy in the area where we live. I found it about 200 km away from home, in a monastery shop. Figure that!

plate with noodles and vegan sauce

What is seitan?

  • A vegan substitute for meat made out of wheat gluten, a good source of protein for vegetarians and vegans.
  • It is made by washing the wheat with water until all the starch has been removed. What’s left is the gluten.
  • It has a chewy texture which is somewhat similar to that of meat.
  • I could never mistake it for meat but when I eat tofu or seitan or similar things I don’t care about mimicking the taste or texture of meat, I just want to eat tofu or seitan and enjoy their taste and texture just as they are.
  • Ready-made seitan is not easy to come by, it usually comes as a powder, which you will have to prepare yourself.
  • However, for this recipe, I used ready-made seitan.

More vegan stews?

Hungarian Pepper and Tomato Stew – Vegan Lecso Recipe

Cabbage Turmeric Stew

Vegan Soy Stew

Eggplant Stew

Cauliflower in Tomato Sauce

vegan seitan stew with pasta on a white plate

Vegan Seitan Stew

A satisfying vegan seitan stew with tomato sauce and vegetables, a great recipe for getting to know seitan.
5 from 1 vote
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Course: Vegan Recipes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 2 -3
Calories: 374kcal
Author: Adina


  • 4 tablespoons olive oil
  • 7 oz seitan
  • a good sprinkle of sweet paprika powder
  • 1 red bell pepper
  • 2 onions
  • 3 garlic cloves
  • 4 bay leaves
  • 1 teaspoon oregano
  • 1 teaspoon rosemary
  • 1 teaspoon herbs of Provence
  • 1 teaspoon paprika
  • 1 cup dry red wine
  • 2 cans tomatoes total weigh about 800 g/ 28 oz
  • 1/4 teaspoon fine sea salt more to taste (or Kosher salt)
  • 1/8 teaspoon black pepper
  • 1-2 pinches of sugar


  • Cut the seitan into small stripes, season well with salt, pepper, and a sprinkle of sweet paprika powder.
  • Heat 2 tablespoons of the olive oil and brown the seitan all over. Take out of the pan and set aside.
  • Chop the bell pepper, the onions, and the garlic. Heat another 2 tablespoons oil and cook the bell pepper and the onions for about 3 minutes. Add the garlic and cook for another 2 minutes. Add the herbs and paprika and cook shortly stirring often, then add the red wine.
  • Let it bubble for about 1 minute, add the chopped tomatoes and their juices. Let simmer on low heat for about 30 minutes.
  • Add the seitan, heat it through, then adjust the taste with salt, pepper, and some sugar, if necessary. Serve with noodles or boiled potatoes.


Serving: 1/3 of the recipe | Calories: 374kcal | Carbohydrates: 20g | Protein: 19g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 16g | Sodium: 119mg | Fiber: 3g | Sugar: 8g
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