No time to to make dinner after a busy day at work? Just throw the ingredients for this Seitan Stew in your slow cooker before you leave for work in the morning, and dinner will be waiting for you when you get home!
My slow cooker really has been earning it’s keep lately. I love using it to make curries, stews, and all sorts of yummy dishes. Along with a loaf of crusty bread and a side salad, this hearty Seitan Stew is perfect for a cold winter’s evening. Made with meaty seitan, it’s a vegan version of a stew recipe I came across online recently. It’s reminiscent of many Irish Stew recipes, and would be a perfect meal with which to celebrate St. Patrick’s Day.
- 1 pound seitan, cut into bite sized pieces
- 1 small red onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 1 sweet potato, diced
- 2 cups red skinned potatoes, diced (about 8 mini or 4 medium sized potatoes)
- 2 cups water
- 1 beefless bullion cube (I used Not Beef by Edward and Sons)
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon cornstarch
- Place all of the ingredients except the cornstarch into your slow cooker, and cook on low for 6 to 8 hours
- About half an hour before serving, mix together 3 tablespoons of the broth from the stew with 1 tablespoon of cornstarch, and add it back to the slow cooker. Turn the heat up to high, stir and cover.
- Serve hot with a side salad and crusty multigrain bread.