Seared Seitan Stew

Serves: 4
Total Calories: 569


3 tablespoons vegetable oil
8 ounces wheat gluten (seitan), cut into bite-size chunks
1 cup diced onion, fresh or frozen
1 red bell pepper, stemmed, seeded, and diced
1 medium sweet potato, peeled and cut into bite-size chunks
2 tablespoons minced ginger jarred or fresh
1 tablespoon minced garlic, preferably fresh
3 cups vegetable broth
salt and ground black pepper to taste
1/2 cup creamy peanut butter (or chunky)
2 teaspoons hot pepper sauce
2 tablespoons chopped cilantro (optional)


Heat the oil in a deep skillet over medium-high heat. Add the seitan and brown on both sides, about 3 minutes remove. Add the onion and red pepper to the oil remaining in the skillet, and sauté until tender. Add the sweet potato, ginger, and garlic toss to coat with oil. Add the broth, and salt and pepper, and simmer until the sweet potato is tender, about 15 minutes.

Remove a ladleful of broth to a small bowl. Add the peanut butter and hot sauce and stir until the peanut butter is thinned to the consistency of cream. Stir into the stew and finish with cilantro, if desired.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 569
Calories from Fat: 261

This Seared Seitan Stew recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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