Cooking with seitan: vegetable stew

Both Bella and I have wanted to try seitan for a long time (so many yummy sounding recipes for vegan fried chicken, hello!), and I surprisingly stumbled across it in a health food shop in Falmouth.

Today I decided to take the satanic plunge and made a veggie stew with it! As always, chuck any veggies you have into it. This evening's wildcard was a lone aubergine found in the cupboard.

Seitan vegetable stew - an Alice recipe

Ingredients for 3/4 people:
1 onion, finely chopped
2 cloves garlic, crushed
2 carrots, grated/chopped (up to you)
1 aubergine (chopped into chunks)
5 mushrooms, chopped
1 pepper, chopped
1tbsp paprika
2tsp ginger
2tbsp soy sauce
1tbsp balsamic vinegar
1 jar of seitan, chopped into smaller pieces
1 tin chopped tomatoes
Spaghetti (or any other carb you fancy)

Method:

1. Heat olive oil in a large frying pan, add the onions and sweat them for a few mins. Then add the garlic.

Some of the veg being prepped

2. Add all the vegetables and beans, and a bit of water to prevent things from sticking. Liberally add the seasoning and cook for 5-10 minutes.

Voilà

3. Once the veggies are cooked, add the seitan and the tinned tomatoes. Leave the dish to simmer for 30 mins while you cook the pasta/noodles.

4. Combine pasta with veg and seitan, and you have a match made in hell heaven.

Have fun cooking with this devilishly tasty food. Let me know if you try it!

Alice