Low Sugar Vegan Seitan & Mushroom Stew

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

5.0

(28)

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Ingredients

6 servings

1 lb seitan, cut into 1 ½-inch chunks
3 tbsp olive oil, divided
8 oz cremini mushrooms, quartered
1 large yellow onion, diced
3 cloves garlic, minced
3 medium carrots, cut into 1-inch pieces
3 medium yukon gold potatoes, cut into 1 ½-inch chunks
2 stalks celery, sliced ½-inch thick
2 tbsp tomato paste
3 tbsp all-purpose flour
1 cup dry red wine (vegan-certified)
3 cups vegetable broth
1 can (14 oz) diced tomatoes
1 tbsp vegan worcestershire sauce
1 tbsp soy sauce
2 sprigs fresh thyme
1 bay leaf
1 tsp smoked paprika
½ tsp black pepper
1 tsp salt, plus more to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the seitan chunks dry with paper towels. Heat 2 tbsp of the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the seitan in a single layer and sear, undisturbed, for 3–4 minutes until the undersides are deep brown, then turn and sear the other sides for 2–3 minutes more until browned all over. Transfer to a plate and set aside.
2
Add the remaining 1 tbsp olive oil to the same pot over medium-high heat. Add the mushrooms in a single layer and cook, undisturbed, for 3–4 minutes until golden on the bottom, then stir and cook 2 minutes more until the moisture has evaporated and the edges are browned. Transfer to the plate with the seitan.

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