You need to try this nostalgic cold weather recipe! This vegan beef stew is packed with seitan, sweet potatoes, squash and more.
Vegan Beef Stew
Warm up this winter with this flavor packed, hearty beef stew. Made with seitan, potatoes, squash, and more, this stew is both healthy filling! Created by our friend, Sara Tercero (@betterfoodguru).
8 oz Blackbird Seitan
1 tsp neutral oil
2 cloves garlic minced
1 onion small diced
2 carrots cut in rounds
2 stalks of celery small dice
2 sweet potatoes cubed
2 cups kabocha squash peeled and cubed
2 small yellow potatoes cubed
1 cup beer
1 cup crushed tomatoes
6 cups water
½ cup frozen peas
1 tbsp smoked paprika
2 tsp fresh thyme
Salt & black pepper to taste
In a large soup pot, saute onion and garlic for 5 minutes on medium until fragrant then add celery and carrots and cook for 5 minutes.
Cut seitan into small chunks. Add seitan and cook for 5 minutes then add beer and bring to a boil for 3 minutes.
Add water, tomatoes, and remaining vegetables and bring to a boil.
Add paprika, thyme, salt and pepper and simmer until all vegetables are fork tender and stew has thickened to your liking about 20 minutes. Taste for salt and adjust.
Garnish with more thyme, chili flakes, and black pepper.