Seitan Brew Stew (now with homemade Savory Seitan!)

March 4th, 2013 2:51 pm by Kelly Garbato

2013-02-20 - AVK Seitan Brew Stew - 0004

As I was throwing this together – and I use that term casually, as though it didn’t take me a good 45 minutes to prep all the ingredients! – I wasn’t entirely sure I’d like the combination of beer with tomato juices. The tomatoes were the last thing to go in, and at that point the stew seemed so perfect – just the right amount of smoky and savory – that I was worried about fudging it up. That, and something about beer and tomato juice just sounded sketchy to me. But hey, I’m a fussy eater; it’s in my nature to turn up my nose at just about everything!

Which begs the question, why this recipe? Well, Shane made a batch of seitan in the slow cooker last weekend, so I had four half-pound loaves to use up. (This stew calls for a pound, and I froze the rest.) Necessity.

Turns out that beer with tomato juice, rosemary, and thyme? Pretty tasty! Throw in a pound of potatoes and some carrots, and you’ve got yourself one hearty pot of stew!

The ingredients are reminiscent of Dinty Moore’s Beef Stew, which I loved as a kid. Omit the tomatoes and replace the beer with vegan beef broth, and it could be a dead ringer. You know, minus the actual death. Note to self: must try sometime.

Both recipes – the Seitan Brew Stew and the homemade Savory Seitan – are from American Vegan Kitchen, which I reviewed last week. And I’m still motivated to try new recipes: that should tell you just how much I love this cookbook!

fwiw, the seitan was really easy to make, and doubly so since we went with the slow cooker variation. Not only is it less hands-on than the baking method (wherein the cutlets are fried prior to baking), but you don’t have to waste any aluminum foil either. It does take 7 hours longer to bake though, so planning ahead is key. Shane started his a bit late in the day, and had to stay up past his bedtime to remove the roasts from the crock pot. Don’t be Shane!

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