Best 3 Monicas Vegetable And Seitan Stew Recipes

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Monica's Vegetable and Seitan Stew is a hearty, flavorful dish that is perfect for a cold night. The stew is made with a variety of vegetables, including potatoes, carrots, celery, and onions, as well as seitan, a meat substitute made from wheat gluten. The stew is seasoned with a blend of herbs and spices, and it is simmered in a flavorful broth until the vegetables are tender and the seitan is cooked through.

In addition to the main recipe, the article also includes instructions for making three variations of the stew:

* A vegan version that omits the seitan and uses vegetable broth instead of chicken broth.
* A gluten-free version that uses tamari instead of soy sauce and gluten-free seitan.
* A slow-cooker version that allows you to make the stew ahead of time.

No matter which version you choose to make, Monica's Vegetable and Seitan Stew is sure to be a hit with your family and friends. It is a delicious and satisfying meal that is also good for you.

Here are our top 3 tried and tested recipes!

ROASTED VEGETABLE STEW WITH MOROCCAN COUSCOUS



Roasted Vegetable Stew with Moroccan Couscous image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 45m

Yield 4 servings (with leftover vegetables for 2 additional meals)

Number Of Ingredients 15

Cooking spray
1 large eggplant, cut into 2-inch pieces
2 red bell peppers, seeded and chopped
3 carrots, chopped
1 large (or 2 medium) yellow squash, cut into 2-inch pieces
2 tablespoons olive oil
Salt and ground black pepper
4 cups reduced-sodium vegetable broth
1 (28-ounce) can diced tomatoes
1 teaspoon ground cumin
1 teaspoon dried thyme
1 cup couscous
1/2 cup minced dried apricots
1/4 teaspoon ground cinnamon
1/4 cup chopped fresh cilantro leaves

Steps:

  • Preheat oven to 450 degrees F.
  • Coat a large baking sheet with cooking spray.
  • Transfer the cut vegetables to prepared baking sheet and drizzle with olive oil and 1/2 teaspoon each of salt and black pepper. Roast the vegetables for 20 minutes or until tender and golden brown.
  • In a large saucepan, combine broth, tomatoes, cumin, and thyme. Set pan over high heat and bring to a boil. Stir in all but 2 cups of the roasted vegetables (reserve 1 cup of the roasted vegetables for the Eggplant Caponata and 1 cup for the Chicken Curry). Reduce heat to medium and simmer 5 minutes.
  • Cook couscous according to package directions, adding apricots and cinnamon before the addition of boiling water.
  • Remove vegetable stew from heat and stir in cilantro. Season, to taste, with salt and black pepper.
  • Spoon cooked couscous into shallow dinner bowls and top with vegetable stew.

MONICA'S VEGETABLE AND SEITAN STEW



Monica's Vegetable and Seitan Stew image

A delicious stew of fresh vegetables and seitan! It is not only easy to make, but also very satisfying!

Provided by SPACEKADET

Categories     Stew

Time 1h

Yield 4

Number Of Ingredients 10

1 cup uncooked brown rice
2 ½ cups water
1 quart vegetable broth
1 (14.5 ounce) can diced tomatoes with garlic
1 (8 ounce) package seitan
1 cup cauliflower
2 carrots, chopped
½ cup chopped fresh green beans
¼ cup sliced green onions
celery salt to taste

Steps:

  • In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
  • In a separate pot, bring the broth to a boil. Stir in the tomatoes, seitan, cauliflower, carrots, green beans, and green onions. Reduce heat to low, and simmer 10 minutes, or until vegetables are tender. Season with celery salt, and serve in bowls over the cooked rice.

Nutrition Facts : Calories 300 calories, Carbohydrate 50.1 g, Fat 3.4 g, Fiber 6.1 g, Protein 19.4 g, SaturatedFat 0.5 g, Sodium 1230.7 mg, Sugar 10.3 g

MONICA'S VEGETABLE AND SEITAN STEW



Monica's Vegetable and Seitan Stew image

A delicious stew of fresh vegetables and seitan! It is not only easy to make, but also very satisfying!

Provided by SPACEKADET

Categories     Stew

Time 1h

Yield 4

Number Of Ingredients 10

1 cup uncooked brown rice
2 ½ cups water
1 quart vegetable broth
1 (14.5 ounce) can diced tomatoes with garlic
1 (8 ounce) package seitan
1 cup cauliflower
2 carrots, chopped
½ cup chopped fresh green beans
¼ cup sliced green onions
celery salt to taste

Steps:

  • In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
  • In a separate pot, bring the broth to a boil. Stir in the tomatoes, seitan, cauliflower, carrots, green beans, and green onions. Reduce heat to low, and simmer 10 minutes, or until vegetables are tender. Season with celery salt, and serve in bowls over the cooked rice.

Nutrition Facts : Calories 300 calories, Carbohydrate 50.1 g, Fat 3.4 g, Fiber 6.1 g, Protein 19.4 g, SaturatedFat 0.5 g, Sodium 1230.7 mg, Sugar 10.3 g

Tips

  • Prep your vegetables and seitan ahead of time: This will make the cooking process much faster and easier.
  • Use a variety of vegetables: This will give your stew a more complex flavor and texture.
  • Don't be afraid to experiment with different types of seitan: There are many different types of seitan available, each with its own unique flavor and texture.
  • Add some herbs and spices to your stew: This will help to enhance the flavor of the vegetables and seitan.
  • Serve your stew with a side of bread or rice: This will help to soak up the delicious broth.

Conclusion

Monica's vegetable and seitan stew is a delicious and hearty dish that is perfect for a cold winter day. It is packed with vegetables and seitan, and it is simmered in a flavorful broth. This stew is sure to warm you up from the inside out.

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