| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 10g | 1g | 40g |
| sugars | fibre | protein | salt |
| 8g | 6g | 30g | 1g |
Why I Love Portuguese Seitan Stew with Vegetables
As an Italian-American, my culinary journey has been inspired by so many familial traditions. But I love branching out, being adventurous in the kitchen, and that’s why today, I’m bringing you this delightful dish. Feast your eyes and your taste buds on this: the Seitan Stew with Vegetables, a vibrant and flavorful Portuguese dish that I can’t help but adore.
Going Beyond the Traditional Menu
This delightful stew, bursting with succulent seitan and colorful vegetables, is a hearty variety of aromatic tastes that beautifully merges my love for Italian-American cuisine with different cultural flavors. The tonality of this dish, similar to a traditional Caldo Verde, is transformed splendidly by the incorporation of seitan, a protein-rich food derived from wheat.
I was led to explore this mix of flavors because cooking, for me, has always been about expanding horizons, both in terms of taste and tradition. The luscious blend of carrots, peppers, onions, and olives simmered in a rich white wine and vegetable broth feels incredibly wholesome.
Inspiration Behind The Seitan Stew
Little do people know, this recipe is a nod to the renowned Portuguese chef, Priscilla Martinez, known for her fusion take on traditional Portuguese meals. Borrowing heavily from her style of incorporating stewed vegetables into many of her recipes, the Seitan Stew with Vegetables is a dish that is not only heartening but also refreshingly innovative in flavor profile.
Given its hearty nature, this stew is an excellent main course, especially when served with a crusty, artisan bread or a light salad on the side. It could even be a stunning, unconventional addition to any holiday dinner.
Every delectable mouthful of this Seitan Stew with Vegetables speaks volumes about my culinary adventures. It’s a dish that, while rooted in Portuguese heritage, is infused with my personal love for exploration. As a chef, it’s recipes like these that perk up my day and provide a sense of satisfaction that is almost as substantive as the meal itself.
What You’ll Need
- 2 cups vital wheat gluten
- 1 cup vegetable broth
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 cups chopped bell peppers (green, red, yellow)
- 2 potatoes, peeled and diced
- 1/2 cup dry white wine
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1 tablespoon tomato paste
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1 cup olives (optional)
- 1/4 cup chopped fresh parsley for garnish
Method
Step One
Start by combining the vital wheat gluten, 1 cup of vegetable broth, and soy sauce in a bowl. Mix until it is a dough-like consistency. Shape this into small balls or chunks to imitate pieces of seitan.
Step Two
Heat the olive oil over medium heat in a large pot. Add the chopped onion and minced garlic. Cook until the onion becomes transparent and the garlic is fragrant.
Step Three
Add the sliced carrots, chopped bell peppers, and diced potatoes to the pot. Stir everything together and let cook for about 5 minutes.
Step Four
Add the dry white wine to the pot. Let the mixture simmer until the wine is mostly evaporated, then season it with the salt and black pepper.
Step Five
Add the 4 cups of vegetable broth, tomato paste, paprika, dried oregano, and crushed red pepper flakes to the pot. Stir to combine.
Step Six
Add the seitan pieces to the pot and let the stew simmer for about 30 minutes, or until the vegetables are tender and the flavors have melded together.
Step Seven
If desired, stir in the cup of olives toward the end of the cooking time. Once the stew is done, remove it from the heat and top it with the chopped fresh parsley before serving.
