Vegan “Beef” Stew

🧂 Ingredients

• 1 Tbsp olive oil
• 1 sweet onion

  chopped
• 4-5 cloves garlic

  minced
• 8 oz cremini mushrooms

  washed and sliced
• .5 lbs carrots

  chopped to bite-size
• ½ cup frozen peas
• 1 ½ lbs baby potatoes

  chopped to bite-sized
• 2 Tbsp tomato paste
• 2 tsp dried thyme
• 2 tsp smoked paprika
• 2 tsp dried oregano
• 3 tsp dried Italian seasoning blend
• salt and pepper

  to taste
• 3-4 cups mushroom broth
• 1 lb prepared seitan
• 1 cup dry red wine

  or stout beer
• 2 Tbsp balsamic vinegar
• 2-3 Tbsp soy sauce

  low-sodium
• 1 Tbsp cornstarch
• 2 Tbsp water

Instructions

• 1 Heat olive oil over medium-high heat in the soup pot. Add in diced onions,
  season with salt and pepper, and saute until soft.
• 2 Add garlic and mushrooms. Saute until water released by mushrooms is evaporated
  and mushrooms are tender.
• 3 Add carrots, potatoes, peas, seitan, tomato paste, and seasonings
• 4 Add red wine or beer to deglaze the pan, making sure to scrape the bottom of the
  pan with your spoon.
• 5 Add broth, vinegar, and soy sauce and cook for 30 minutes, until potatoes and
  carrots are cooked thoroughly.
• 6 Whisk the cornstarch and water into a slurry. Add to the stew, stir well and
  cook for 1-2 more minutes.

Nutrition Info