This stew tastes even better as leftovers, once the flavors have had a chance to develop. Serve it with mashed potatoes for a deliciously comforting meal.
YIELD: SERVES 2
1 Tbs. olive oil
10 small frozen pearl onions, thawed
1 medium carrot, cut into ½-inch pieces (⅔ cup)
1 Tbs. flour
4 oz. seitan, cut into 1-inch pieces
2 slices smoky tempeh bacon, cut into ½-inch pieces
1 clove garlic, minced (1 tsp.)
1 tsp. fresh thyme, chopped
1 cup stout beer
1 14-oz. can low-sodium vegetable broth
6 oz. butternut squash, cut into ½-inch cubes (1 cup)
⅓ cup frozen shelled edamame
- Heat oil in saucepan over medium-high heat. Add onions and carrot, and cook 5 minutes. Stir in flour, and cook 2 minutes more. Add seitan, tempeh bacon, garlic, and thyme, and cook 2 minutes.
- Pour in beer, and bring mixture to a boil. Cook 3 minutes, stirring and scraping any bits that may be stuck to bottom. Add vegetable broth and butternut squash, and bring to a simmer. Reduce heat to medium-low, and cook 20 minutes. Add edamame and cook 10 minutes more. Season with salt and pepper, and serve.
Protein: 23 g
Total Fat: 8.5 g
Saturated Fat: 1 g
Carbohydrates: 36 g
Cholesterol: 0 mg
Sodium: 384 mg
Fiber: 6 g
Sugar: 7 g