Hearty Veggie Stew
Quick and easy to make, this vibrant dish is bursting with colour and flavour. With its satisfying and filling nature, it's the perfect comfort food to nourish your body and brighten your day.
Recipe Type: Mains | Serves: 6
Ingredients
Seitan Chunks (homemade or store-bought): 2 cups
Red Onion: 1, diced
Potatoes: 3 small, or 2 medium, cubed
Carrots: 2 large, 3 medium, sliced into rounds
Jalapenos (optional): 1-2 peppers, sliced
Olive Oil: 1 tsp
Soy Sauce: 2 tbsp
Balsamic Vinegar: 2 tbsp
Water: 6 cups + 2 tbsps
Vegetable Bouillon Cube: 1
Tomato Paste: 2 heaping tbsp
Corn Starch: 1 tbsp
Dried Rosemary: 1 tsp
Dried Bay Leaf: 2
Salt and Pepper: to taste
Instructions
In a large pot, add in 1 tsp of olive oil and heat on medium.
Add in your red onion, followed by your seitan chunks. Saute until the onion starts becoming translucent.
Add in your soy sauce, balsamic vinegar, 6 cups of water, and bouillon cube. Stir to combine and bring to a simmer.
Once at a simmer, add in your potatoes, carrots, rosemary, bay leaf, and tomato paste. Stir to combine. Cook until the potatoes and carrots are tender.
In the meantime, prepare your slurry. Combine cornstarch and 2 tbsp of water. Whisk to combine until smooth.
Once the potatoes and carrots are done, add in your peas, salt and pepper, and slurry. Stir to combine and let the stew thicken slightly before taking it off the heat.
Serve with a side of freshly made sourdough bread, and top your stew with some jalapeno slices if you like an extra spicy kick! Enjoy!
If you’re gluten intolerant, seitan definitely won’t be for you! Feel free to sub for any other veggie meat chunks, or even TVP (textured vegetable protein!)