Prep 10 mins
Cook 50 mins
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.
- 3 tablespoons olive oil
- 1 lb seitan, cut into thin strips
- 1 large yellow onion, chopped
- 1 tablespoon light brown sugar or 1 tablespoon natural artificial sweetener
- 2 tablespoons unbleached all-purpose flour
- 1 cup dark beer
- 1 tablespoon molasses
- 2 teaspoons Dijon mustard
- 2 teaspoons white wine vinegar
- 1 teaspoon dried thyme, crumbled
- 1 bay leaf
- 1 cup vegetable stock
- salt & freshly ground black pepper
- 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.
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).
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.
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.