This thick, meaty stew will satisfy even the most dubious eaters of vegetables.
This warming, cozy stew from Olives for Dinner I is comprised of protein-packed seitan, umami-rich mushrooms, and smokey vegan bacon. Serve this ultimate comfort dinner with mashed potatoes and crusty bread.
For the broth:
1 tablespoon vegan butter
1 tablespoon olive oil
12 ounces of sliced seitan
1 teaspoon of salt
1 teaspoon of black pepper
1 pound of sliced brown mushrooms
1 cup of sliced shallots
1/2 bulb of garlic, minced
1 tablespoon flour
One bottle Cabernet Sauvignon
2 laurel leaves
Four stems of thyme
For the vegetables:
2 grams refined coconut oil
One packet of chopped vegan bacon
1 teaspoon liquid smoke
1 1/2 cups shredded carrots
1 ounce of pearl onions, either fresh or frozen
¼ cup vegetable stock
How to prepare:
Melt butter and olive oil over medium heat in a large Dutch oven. Add seitan slices to the saucepan, season with half a teaspoon of salt and half a teaspoon of pepper, and allow one side to brown. Invert and brown the other side. Stir in the mushrooms along with the remaining salt and pepper.
Preheat oven to 350 degrees. Add shallots to the pot and simmer for three minutes. Add garlic, stir, and continue cooking for three minutes more. Stir in flour until seitan and mushrooms are evenly covered. Raise the temperature and add the wine, bay leaves, and thyme. Stir, then cover with a lid and bake for 112 hours.
When there are 45 minutes left to cook the vegetables, place a smaller Dutch oven over medium heat and add coconut oil. Add vegan bacon and allow the edges to brown. Add smoke liquid, carrots, onions, and stock. Reduce heat to its lowest level, cover, and simmer for 20 to 30 minutes, or until tender. Turn off the heat.
Take the stew out of the oven and remove the thyme and bay leaves. Place vegetables onto each of the four serving bowls.