Vegan seitan and stout stew is Irish-pub comfort made meatless — seitan and smoky tempeh bacon in a dark gravy of stout, thyme, and butternut squash, with edamame for a final burst of green. It's rich enough that nobody asks where the lamb went.
There’s nothing quite like a rich, hearty stew to warm you from the inside out on a chilly evening. This Vegan Seitan & Stout Stew is pure comfort in a bowl, boasting deep, complex flavors that will satisfy even the most devout meat-eater. The robust stout beer creates a savory, malty gravy, while tender seitan, smoky tempeh, and sweet butternut squash provide an incredible combination of textures. The best part? This stew tastes even more incredible the next day as the flavors meld and deepen. Get ready to curl up with your new favorite meal!
Ingredients
• 1 tablespoon (15 ml / 0.5 fl oz) olive oil
• 10 small frozen pearl onions, thawed
• 1 medium carrot, cut into ½-inch pieces (about ⅔ cup)
• 1 tablespoon (15 ml / 0.5 fl oz) all-purpose flour
• 4 ounces seitan, cut into 1-inch pieces
• 2 slices smoky tempeh bacon, cut into ½-inch pieces
• 1 clove garlic, minced
• 1 teaspoon (5 ml / 0.2 fl oz) fresh thyme, chopped
• 1 cup stout beer (240 ml / 8.1 fl oz)
• 1 14-ounce can low-sodium vegetable broth (400 ml / 13.5 fl oz)
• 6 ounces butternut squash, cut into ½-inch cubes (about 1 cup / 240 ml)
• ⅓ cup frozen shelled edamame
• Salt and freshly ground black pepper, to taste
Instructions
1. In a large saucepan or Dutch oven, heat the olive oil over medium-high heat. Add the pearl onions and carrot, and cook, stirring occasionally, until they begin to soften, about 5 minutes.2. Stir in the flour and cook for 2 minutes more, coating the vegetables. This will help thicken the stew. Add the seitan, tempeh bacon, minced garlic, and fresh thyme. Cook for 2 minutes, stirring constantly, until fragrant.3. Carefully pour in the stout beer to deglaze the pan. Bring the mixture to a boil, using a wooden spoon to scrape up any flavorful browned bits stuck to the bottom. Let it cook for 3 minutes to allow the alcohol to burn off.4. Stir in the vegetable broth and butternut squash. Bring the stew to a simmer, then reduce the heat to medium-low, cover, and let it cook for 20 minutes, or until the squash is tender.5. Add the frozen edamame and cook for 10 more minutes. Season generously with salt and pepper to your liking. Serve hot.
Nutritional Information
• Nutrition Information
• Per serving (serves 2)
• Calories: 308
• 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
Pro Tips
• Make this stew a day in advance. The flavors will meld and deepen overnight in the refrigerator, making it even more delicious when reheated.
• For an extra layer of umami, add a teaspoon of soy sauce or a tablespoon of tomato paste when you add the garlic and thyme.
• Serve over creamy mashed potatoes, fluffy quinoa, or with a side of crusty bread to soak up every last drop of the savory broth.
FAQ
Q: Can I make this stew gluten-free
A: Yes, you can adapt this recipe to be gluten-free. Seitan is made from wheat gluten, so you’ll need to substitute it. Hearty portobello mushrooms, chickpeas, or a gluten-free plant-based beef alternative would work well. You will also need to use a gluten-free all-purpose flour blend for thickening and ensure your stout beer is certified gluten-free, as many are not.
Q: Is there a non-alcoholic substitute for the stout beer
A: Absolutely. For an alcohol-free version, you can replace the 1 cup (240 ml) of stout beer with an additional 1 cup (240 ml) of low-sodium vegetable broth. To replicate the deep, malty flavor, add one tablespoon of soy sauce (or tamari) and one teaspoon of balsamic vinegar or mushroom powder when you add the broth.
Q: How should I store and reheat this vegan stew
A: This stew is perfect for meal prep as the flavors improve overnight. Store it in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm it in a saucepan over medium-low heat until hot. You can also freeze the stew for up to 3 months. Thaw it in the refrigerator overnight before reheating.
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Vegan Seitan & Stout Stew
Ingredients
Method
- In a large saucepan or Dutch oven, heat the olive oil over medium-high heat.
- Add the pearl onions and carrot, and cook, stirring occasionally, until they begin to soften, about 5 minutes. 2.
- Stir in the flour and cook for 2 minutes more, coating the vegetables. This will help thicken the stew.
- Add the seitan, tempeh bacon, minced garlic, and fresh thyme.
- Cook for 2 minutes, stirring constantly, until fragrant. 3. Carefully pour in the stout beer to deglaze the pan.
- Bring the mixture to a boil, using a wooden spoon to scrape up any flavorful browned bits stuck to the bottom.
- Let it cook for 3 minutes to allow the alcohol to burn off. 4.
- Stir in the vegetable broth and butternut squash.
- Bring the stew to a simmer, then reduce the heat to medium-low, cover, and let it cook for 20 minutes, or until the squash is tender. 5.
- Add the frozen edamame and cook for 10 more minutes.
- Season generously with salt and pepper to your liking.
- Serve hot.
