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Vegan Seitan & Stout Stew – vegetarian recipe
Stav Kogan

Vegan Seitan & Stout Stew

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 com
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Prep Time 15 minutes
Cook Time 42 minutes
Total Time 57 minutes
Servings: 2 serving
Calories: 308
Ingredients Method Nutrition

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)
  • 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
  • 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.

Method
 

  1. In a large saucepan or Dutch oven, heat the olive oil over medium-high heat.
  2. Add the pearl onions and carrot, and cook, stirring occasionally, until they begin to soften, about 5 minutes. 2.
  3. Stir in the flour and cook for 2 minutes more, coating the vegetables. This will help thicken the stew.
  4. Add the seitan, tempeh bacon, minced garlic, and fresh thyme.
  5. Cook for 2 minutes, stirring constantly, until fragrant. 3. Carefully pour in the stout beer to deglaze the pan.
  6. Bring the mixture to a boil, using a wooden spoon to scrape up any flavorful browned bits stuck to the bottom.
  7. Let it cook for 3 minutes to allow the alcohol to burn off. 4.
  8. Stir in the vegetable broth and butternut squash.
  9. 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.
  10. Add the frozen edamame and cook for 10 more minutes.
  11. Season generously with salt and pepper to your liking.
  12. Serve hot.

Nutrition

Calories: 308kcalCarbohydrates: 36gProtein: 23gFat: 8.5g

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