Ingredients
- ½ lb (225 g) carrots, sliced diagonally into 1-inch pieces
- ½ lb (225 g) cremini mushrooms, quartered
- 1 small yellow onion, sliced
- ½ tsp salt, or to taste
- ½ tsp black pepper, or to taste
- 3 garlic cloves, minced
- 1½ cups dry red wine
- 2¼ cups vegetable stock or vegan beef broth, divided
- 1½ tsp tomato paste
- ½ tsp liquid smoke
- 5 sprigs fresh thyme, or 1 tsp dried thyme
Vegan seitan beef
- 1½ tbsp all-purpose flour or gluten-free flour
- 6 oz pearl onions, fresh or frozen
For Serving
- Sourdough bread
- Fresh parsley, chopped
Servings
Yields
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Linked Recipes
Homemade Seitan
Preparation
Step 1
Heat a large Dutch oven or heavy-bottomed pot over medium heat.
Step 2
Add the carrots, mushrooms, sliced onion, salt, and pepper.
Step 3
Cook for 8–10 minutes, stirring occasionally, until the vegetables begin to soften.
Step 4
Add the garlic and cook for 1 minute.
Step 5
Stir in the red wine, 2 cups vegetable stock, tomato paste, liquid smoke, and thyme.
Step 6
Bring to a gentle boil, reduce the heat to low, cover, and simmer for 45 minutes.
Step 7
Prepare the vegan seitan beef according to its recipe.
Step 8
Whisk the flour with the remaining ¼ cup vegetable stock until smooth.
Step 9
Stir the flour mixture into the stew, followed by the seitan beef and pearl onions.
Step 10
Simmer for another 10–15 minutes, until thickened and the pearl onions are tender.
Step 11
Taste and adjust the seasoning.
Step 12
Serve in bowls with parsley and warm sourdough bread.
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