Belgian-Style Seitan Stew With Dark Beer

"This recipe was found in Robin Robertson's Vegan Planet. My hubby is a brewer, so I naturally gravitated toward this recipe. I think this recipe would be equally as good with sliced portabello mushrooms. It's all about the sauce, which is thick and delicious. The carmelized onions are what makes this so tasty, in my opinion. The note says to serve it over noodles and to wash it down with more of the beer that you use in the stew. I served it over mashed potatoes and a side of steamed broccoli and used (and drank) oatmeal stout. Yum."
 
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photo by magpie diner photo by magpie diner
photo by magpie diner
photo by januarybride photo by januarybride
photo by yogiclarebear photo by yogiclarebear
photo by januarybride photo by januarybride
Ready In:
1hr
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Heat 1 Tbsp of the oil in a large skillet over medium-high heat. Add the seitan and cook until browned on all sides, about 10 minutes, Set aside.
  • Heat remaining 2 Tbsp olive oil in a large saucepan over medium heat. Add the onion, cover, and cook until softened, about 5 minutes.
  • Stir in the brown sugar and cook, uncovered, and stirring frequently, until the onion is caramelized, about 10 minutes. Add the flour, and cook, stirring for 1 or 2 minutes to remove the raw taste.
  • Stir in the beer, molases, mustard, vinegar, thyme and bay leaf. Add the stock, and simmer, stirring occasionally, until thickened, 10 to 15 minutes.
  • Add the seitan and simmer until the flavors are blended, about 10 minutes.
  • Remove the bay leaf and adjust the seasonings with salt and pepper.
  • Serve hot and enjoy.

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Reviews

  1. Very nice! Instead of seitan, I took your recommendation and made it with portabellos and threw in some button mushrooms and zucchini. Excellent. I served it atop some rice pilaf, but this would be FABULOUS over some garlic mashed potatoes (that's how I plan to serve the leftovers)! Made for Veg*n tag. NOTE: I just made this again with a mixture of baby bellas and button mushrooms. I added a half of a small zucchini and next time I will add even more, as it is great in here. I used Negro Modelo for the beer which worked well. I did have to thicken mine up a bit with corn starch (probably due to the moisture in the mushrooms).
     
  2. I personally give it 3 stars but my guests give it 4. It was a bit sweet for my tastes, though I'm not sure from what- either the brown sugar, caramelized onions, or possibly the beer I used (a very dark London porter). I decided to try Trader Joe's fake beef strips (which were TERRIBLE, btw!) so my advice: use your fake meat wisely- stick with a tried and true sub! I enjoyed this and would like to try it again, but it wasn't outta this world.
     
  3. Wow! This was my first time eating/using seitan and I LOVE it! It has a great texture and is so full of protein. I kicked up the veggies bigtime- celery, mushrooms, snow peas, carrots. Added extra broth (and beer) to compensate. I skipped the oil (to lower the fat), flour (I wanted it more soupy), and the molasses (couldn't get my bottle open, haha!) When I make this again, (since I am not vegetarian) I will use beef broth in place of the veggie broth, and also maybe add some minced garlic.
     
  4. Delicious! I used Sam Adams Winter Lager and made this with a mix of seitan and portabella slices; as suggested, I served it over mashed potatoes, which worked perfectly. I think this would be even better with more veggies. I will make this again and experiment. Thanks for posting this! My whole family really liked it.
     
  5. I made this for dinner tonight. When I asked everyones opinion, the rating was everywhere from 2 stars to 4 stars, so I am going to give it 3. They did like this much more than the last time we had seitan, next time I might try it using mushrooms instead. I think they would like it much better that way.
     
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Tweaks

  1. Wow! This was my first time eating/using seitan and I LOVE it! It has a great texture and is so full of protein. I kicked up the veggies bigtime- celery, mushrooms, snow peas, carrots. Added extra broth (and beer) to compensate. I skipped the oil (to lower the fat), flour (I wanted it more soupy), and the molasses (couldn't get my bottle open, haha!) When I make this again, (since I am not vegetarian) I will use beef broth in place of the veggie broth, and also maybe add some minced garlic.
     

RECIPE SUBMITTED BY

<p>I live with my hubby and three feline children in Oakland by Lake Merritt. <br /> <br /> <br />My rating system: <br />5 stars if the recipe works without having to make changes (my own subs just for personal preference do not count) <br />*New Rule: If hubby says "mmmm" or "this is good" without me asking if he likes it, it automatically gets five stars <br />4 stars if the recipe needs a minimal amount of changing because the recipe does not work the way it was written or if overall it just didn't WOW me. <br />3 stars and below if the recipe just does not work or if the instructions are not written clearly enough to make it. <br /> <br />Please know that I will change your recipe to fit my diet. I mean no disrespect, but since I have to diet I have to do it. I refuse to limit myself to recipes that already fit my diet and like the challenge of changing already existing recipes to be healthier. I will leave out the oil, leave out or replace the cheese and milk with a non-dairy alternative, and use whole grains. I will also leave out meat and broth and choose vegetarian, low sodium versions/alternatives. I still rate recipes that I make these changes to. <br /> <br />But, if I use a recipe as inspiration only- meaning I got a great idea from it but changed it all around- I generally will not give any stars but will put a little note stating what I did. I love to give credit where credit is due. <br /> <br />I don't deduct stars if I personally do not like an ingredient in the recipe. I don't make recipes that I think that I won't like, which is why you will probably notice that most of my ratings are pretty high. I think it is silly that people choose to make recipes that include ingredients that they don't like then rate them poorly saying "I don't care for..." Anyway, you get the idea. <br /> <br />I've participated in <br /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group04cherry.jpg" alt="" /> <br /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group09okra.jpg" alt="" /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap2/group02banana.jpg" alt="" /> <br /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap2/group12starfruit.jpg" alt="" /></p>
 
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