Vegan Seitan Stew
A satisfying vegan seitan stew with tomato sauce and vegetables, a great recipe for getting to know seitan.
Servings: 2 -3
Calories: 374kcal
Ingredients
- 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
- ¼ teaspoon fine sea salt more to taste (or Kosher salt)
- ⅛ teaspoon black pepper
- 1-2 pinches of sugar
Instructions
- 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.
Nutrition
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