Vegan Beef Stew (With Seitan)
A hearty, comforting and cozy vegan beef stew made with seitan
Equipment
- 1 Pot
Ingredients
- 250 g storebought seitan
- 1/2 onion chopped
- 2 small carrots sliced
- 1 celery stalk chopped
- 1 garlic clove chopped
- 1 tbsp tomato paste
- 1 tbsp balsamic vinegar
- 1 cup vegetable sock
- 2 tbsp Olive oil
- 1/2 cup cornstarch
Marinade
- 1 1/2 cup red wine
- 1 tsp parpika
- 1/2 tsp garlic powder
- 1 tsp mixed herbs
- a pinch of cinnamon
- 2 rosemary sprigs
Instructions
- Marinade the Seitan. Cut it into thin strips. In a bowl add red wine, rosemary and rosemary sprigs garlic powder, paprika, mixed herbs, salt and pepper. Add the Seitan strips, cover them well and marinate for at least 1 hour.
- In a pot sauté onion, garlic and celery in some olive oil for 5 minutes stirring often. Then add tomato paste and carrots and cook for 5/10 minutes adding some water if they start to stick to the pot.
- Prepare the Seitan. Drain the Seitan but keep the liquid. Coat every strip with cornstarch.
- Add the coated strips it to the pot and stir to combine, cook for about one minute. Then add the wine and some vegetable stock. Cook on low heat for at least 30 minutes, adding more water if necessary and at the and add some balsamic vinegar. Season to taste with salt and pepper and remove the rosemary sprigs.
- Serve. This vegan beef stew goes very well with polenta, mashed potatoes or bread.
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