My Wild Irish Seitan Stew
Warm up your kitchen with "My Wild Irish Seitan Stew," a hearty and satisfying plant-based twist on a classic Irish comfort dish. Bursting with the rich flavors of dark stout beer, fresh thyme, and rosemary, this vegan stew features tender bites of seitan alongside a medley of carrots, parsnips, potatoes, and celery. Slow-simmered in a savory tomato-infused broth, this dish achieves the perfect balance of earthy, herby goodness. A bit of soy sauce adds depth, while optional flour thickening ensures a velvety texture. Ready in just over an hour, this easy-to-make recipe is ideal for cold evenings or St. Patrick’s Day celebrations. Serve it hot, topped with vibrant fresh parsley, for a wholesome, comforting meal that satisfies vegans and non-vegans alike.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 300 grams seitan, chopped into bite-sized pieces
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced into rounds
- 2 medium parsnips, sliced into rounds
- 3 medium potatoes, peeled and cubed
- 2 celery stalks, sliced
- 4 cups vegetable broth
- 1 cup dark stout beer
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons all-purpose flour (optional, for thickening)
- 3 tablespoons water (if using flour)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped seitan and cook for 5-7 minutes, stirring occasionally, until it begins to brown. Remove the seitan and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute.
Add the carrots, parsnips, potatoes, and celery, and cook for 5 minutes, stirring frequently.
Pour in the vegetable broth and the stout beer. Stir in the tomato paste, soy sauce, thyme, rosemary, bay leaf, salt, and black pepper.
Return the browned seitan to the pot and bring the stew to a boil.
Reduce the heat to low, cover, and simmer for 40 minutes, stirring occasionally, until the vegetables are tender.
If you'd like to thicken the stew, whisk together the flour and water in a small bowl to form a slurry, then stir it into the stew during the last 10 minutes of cooking.
Remove the bay leaf and taste the stew, adjusting seasoning if needed.
Serve hot, garnished with fresh chopped parsley on top.
Nutrition Facts
Calories |
2122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6528 mg | 284% | |
| Total Carbohydrate | 319.1 g | 116% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 52.2 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 670 mg | 52% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 7423 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
