Vegan Seitan & Mushroom Stew

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

5.0

(28)

This hearty, deeply savory stew is the kind of bowl that makes you forget it's entirely plant-based — and that's exactly the point. Chunks of seared seitan and golden-browned cremini mushrooms bring serious meaty texture, while Yukon Gold potatoes, carrots, and celery soak up a rich broth built from red wine, tomato paste, smoked paprika, and a splash of soy sauce. The trick of searing the seitan and mushrooms separately before building the stew means every component develops real color and depth before it ever hits the liquid. Vegan Worcestershire and a vegan-certified red wine handle the umami and complexity that traditional stews usually rely on animal products to deliver — no shortcuts, no compromises. A long, low simmer of 35 to 40 minutes lets everything meld into a thick, spoon-coating broth that tastes like it's been going all day. It serves six, so it's perfect for a Sunday batch cook or feeding a crowd without anyone feeling like they're eating "the vegan option." Finish with a scatter of fresh parsley and you've got a showstopper that earns a permanent spot in the cold-weather rotation.

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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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