Stew is such a good cold weather dish. Served with a crusty bread and a nice salad this is a delicious hearty and heart warming meal.

Seitan Stew

Serving Size: 4


  • 8 ounces of seitan in bite sized pieces
  • 1 lg. onion, chopped
  • 1 Tbs, oil
  • 1 celery stalk, sliced
  • 5 med. carrots peeled and cut into bite zed chunks
  • 2 cloves garlic, minced
  • 1/2 cup mixed mushrooms, sliced
  • 4-5 potatoes, cut into bite sized chunks
  • 2 small turnips, peeled and cut in pieces (optional)
  • 1 teaspoon rosemary
  • 2-4 sprigs fresh thyme
  • 2 bay leaves
  • 2 cups vegetable stock or the broth from making seitan
  • 1 cup dry red wine
  • 1-2 tablespoon cornstarch
  • 1/4 cup fresh parsley mince
  • salt and pepper to taste


  1. Heat the oil in a large pot.
  2. Saute the onion and celery pieces, as they become glassy, add the garlic.
  3. Add the mushroom pieces and mix.
  4. As the mushrooms begin to cook, add the seitan pieces.
  5. Add the vegetable stock and the herbs and bay leaves.
  6. Add the carrots and potatoes and if using turnips as well.
  7. Add the wine, and place a lid on the pot.
  8. Cook on a low heat until the carrots potatoes and turnips are soft but yet, al dente.
  9. Shortly before serving, take a soup ladle amount of the stock out of the pot and mix with the cornstarch to dissolve the cornstarch to a smooth liquid.
  10. Add the cornstarch liquid to the stew and mix well. Bring the heat up and stir until the liquid becomes clear.
  11. Season to taste with salt and pepper and any additional seasonings that you enjoy.
  12. Before serving remove the bay leaves.