I was inspired to created this Beefless Stew after reading the recipe for Unsteak in Miyoko Schinner’s book, The Homemade Vegan Pantry. As I read the recipe, I knew I had to make a stew with this seitan. I just needed to come up with the recipe. Luckily, inspiration again struck quickly. Ethan and I were going to visit his Bubby for her 90th birthday and wanted to make a nice meal for her. As this would mean going to Albany in February, I wanted something warm and hearty, and a stew was just the right thing. Serve this with some mashed potatoes or over wide noodles for a delicious meal.

For those of you who have been with us for a while, might notice this is the second beefless stew recipe we have done. The first one was actually a Goulash and as such contained a great deal of paprika. This is more of a traditional stew loaded with vegetables and seitan. You can use any seitan you like, but if you have the time to make it yourself, use Miyoko’s recipe.

Prep Time: 10 minutes
Cooking Time: 1:30 minutes
Servings: 6-8

3 lbs seitan, cubed
Salt and pepper
2 Tablespoons oil
1 ½ cups of chopped onions
1 cup chopped carrots
1 cup chopped celery
2 cups red wine
2 Tablespoons chopped garlic
1 sprig fresh rosemary
2 Tablespoons tomato paste
2 cups beefless broth
28 oz can whole tomatoes
1 dried bay leaf
Parsley for garnish


1. Heat oil in a large pot over medium high heat. Sprinkle the seitan cubes with salt and pepper. Add the seitan to the oil and brown on all sides. Remove and set aside.

2. In the same pot, add the chopped onions, carrots, and celery. Cook over medium-high heat until onions are translucent, about 8 minutes. Add the red wine, cook until some of the alcohol has burned off, about 1 minute. Add the garlic, rosemary, tomato paste, beef broth, canned tomatoes and bay leaf. Stir well,

3. Return the seitan cubes to the pot, bring to a boil. Cover and lower heat to a simmer. Simmer for 1 hour or until the vegetables are very tender. Use a wooden spoon or a fork to break up the tomatoes.

4. Keep warm until ready to serve.