Breastfeeding Friendly Vegan Seitan & Mushroom Stew
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Learn more āIngredients
6 servings
- 1 lb seitan, cut into 1 Ā½-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 Ā½-inch chunks
- 2 stalks celery, sliced Ā½-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
- Ā½ tsp black pepper
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Can be omittedflat-leaf parsley
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 3ā4 minutes until the undersides are deep brown, then turn and sear the other sides for 2ā3 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 3ā4 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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