Vegetarian Braised Lamb
Savor the comforting flavors of this **Vegetarian Braised "Lamb"**, a plant-based twist on the hearty classic. Made with protein-packed seitan, slow-simmered in a rich blend of aromatic vegetables, red wine, tomato paste, and fresh herbs like rosemary and thyme, this recipe delivers all the depth of traditional braised lamb without the meat. Tender baby potatoes soak up the luscious, herb-infused broth, creating a dish that’s perfect for cozy family dinners or impressing guests. Ready in just about 80 minutes, this vegan-friendly recipe is as wholesome as it is indulgent. Serve it with crusty bread to mop up every last drop of flavorful broth, and enjoy a satisfying, nutritious meal that proves comfort food can also be plant-based. **Keywords**: vegetarian braised lamb, vegan comfort food, seitan recipes, plant-based dinner, hearty vegetarian stew.
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Recipe Information
Ingredients
- 500 grams seitan
- 2 tablespoons olive oil
- 1 large onion
- 2 medium carrots
- 2 celery stalks
- 4 garlic cloves
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups vegetable broth
- 1 tablespoon rosemary
- 1 tablespoon thyme
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 300 grams baby potatoes
Instructions
Slice the seitan into chunky pieces that resemble lamb cubes.
Peel and dice the onion. Slice the carrots and celery into 1/2 inch pieces. Mince the garlic cloves.
In a large, deep skillet or Dutch oven, heat the olive oil over medium heat.
Add the seitan pieces and sauté until they are browned on all sides, about 5-7 minutes. Remove the seitan and set aside.
In the same pan, add the onions, carrots, and celery. Sauté until the vegetables begin to soften, about 5 minutes.
Stir in the minced garlic and cook for an additional minute.
Add the tomato paste and cook for another minute, stirring constantly.
Pour in the red wine, scraping any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 3-4 minutes.
Return the seitan to the pan. Add the vegetable broth, rosemary, thyme, and bay leaves. Stir well to mix.
Season with salt and black pepper.
Bring the mixture to a gentle simmer. Cover and let it cook for 30 minutes, stirring occasionally.
Add the baby potatoes to the pan. Cover again and cook for an additional 20 minutes, or until the potatoes are fork-tender.
Remove the bay leaves before serving.
Serve hot, garnished with additional fresh rosemary if desired.
Nutrition Facts
Calories |
1702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3755 mg | 163% | |
| Total Carbohydrate | 163.1 g | 59% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 31.8 g | ||
| Protein | 147.6 g | 295% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 664 mg | 51% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 4023 mg | 86% | |
*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.
