Protein-packed seitan, umami-rich mushrooms, and smoky vegan bacon fill this warming, comforting stew from Olives for Dinner blogger Erin Wysocarski. Serve with mashed potatoes and crusty bread for the last word consolation meal.
What you want:
For the stew:
1 tablespoon vegan butter
1 tablespoon olive oil
12 ounces seitan, sliced
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1 pound brown mushrooms, quartered
1 cup sliced shallots
½ head garlic, minced
1 tablespoon flour
One bottle Cabernet Sauvignon
2 bay leaves
4 sprigs of thyme
For the greens:
2 tablespoons refined coconut oil
One bundle vegan bacon, chopped
1 teaspoon liquid smoke
1½ cup chopped carrots
1 cup pearl onions, recent or frozen
¼ cup vegetable inventory
What you do:
- For the stew, in a big Dutch oven over medium warmth, soften butter and olive oil. Into pot, add seitan slices, season with ½ teaspoon salt and ½ teaspoon pepper, and permit to brown on one facet. Flip and brown different facet. Add mushrooms and remaining salt and pepper, and stir.
- Preheat oven to 350 levels. Into pot, add shallots and cook dinner for 3 minutes. Add garlic, stir, and cook dinner for 3 extra minutes. Add flour and stir till seitan and mushrooms are well-coated. Enhance warmth and add bottle of wine, bay leaves, and thyme. Stir, cowl with lid, and place in oven for 1½ hours.
- For the greens, when 45 minutes stay, place a smaller Dutch oven on range over medium warmth and add coconut oil. Add vegan bacon and permit to brown round edges. Add liquid smoke, carrots, onions, and inventory. Cut back warmth to lowest setting, cowl with lid, and permit to cook dinner and soften for 20 to half-hour. Take away from warmth.
- Take away stew from oven and take away thyme sprigs and bay leaves. Divide into 4 serving bowls and high with greens.
For extra vegan recipes like this, learn:
