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Vegan Seitan Beef Stew
Vegan Seitan Beef Stew
"This cosy vegan beef stew is the perfect cozy winter dinner. It is full of flavour and very hearty. We use Seitan to replicate beef, which is marinated in red wine and is cooked with vegetables and a tasty broth. It goes well with polenta, mashed potatoes or bread. This vegan beef stew is as meaty as it gets for vegan meals. It is surprisingly similar to the original and it is super cozy and hearty.In Italy we call this meal "Brasato" and it is super comforting. It’s perfect for special occasions or simply to treat yourself to a delicious meal."
Serves3 people
Preparation Time10 min
Chilling Time1 hr
Cooking Time30 min
Cooking MethodCasserole
Ingredients
- 250 grams Seitan
- 1 onion
- 2 small carrots, sliced
- 1 celery stalk, chopped
- 1 garlic clove,chopped
- 1 teaspoon tomato paste
- 1 tablespoon balsamic vinegar
- 1 cup vegetable sock
- 2 tablespoons Olive oil
- 1 cup cornstarch
- 1 1/2 cup red wine
- 1 teaspoon parpika
- 1/2 teaspoon garlic powder
- 1 teaspoon mixed herbs
- 2 rosemary sprigs
- 1 pinch cinnamon
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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.
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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.
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Prepare the Seitan. Drain the Seitan but keep the liquid. Coat every strip with cornstarch.
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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.
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Serve. This vegan beef stew goes very well with polenta, mashed potatoes or bread.
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