If you are making a change in your lifestyle or diet, and are looking to eat more vegetables, this is a recipe that you will love. It is a vegan version, made only with inputs of vegetable origin, of the classic and Creole meat stew. Alessandra Arce from Organikalee gives us all the tips to make the seitan soft and delicious.
- 1/2 cup wheat gluten
- 1/3 cup + 1 tbsp vegetable broth
- 1 tsp soy sauce
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- Broth to boil the seitan (1 liter of vegetable broth + 1/2 onion + 1/4 cup of soy sauce + 1 bay leaf)
- 1 chopped red onion
- 2 garlic cloves or 1 tbsp minced garlic
- 1 tomato
- 1 tbsp panca pepper
- 1 tbsp tomato paste
- 1/4 cup of red wine
- 1 1/2 cups of vegetable broth or water
- 1 white potato in medium pieces
- 1 tsp brown sugar
- 1 bay leaf
- 1 sliced carrot
- 1/3 cup of peas
- Salt and pepper to taste.
Mix the wheat gluten with the seasonings, hydrate with warm broth and knead for 10 minutes. Divide the dough into 4 parts and dip into vegetable broth. Boil for 40 minutes over low heat. Let cool and cut into small pieces. Season with cumin, salt, pepper and seal in a pan with a little oil. Reserve.
Make the dressing with onion, garlic, tomato, tomato paste and panca chili. Reincorporate the seitan pieces, add red wine, sugar, broth, the potatoes in pieces, bay leaf, salt and pepper and cook over low heat for 15 minutes. Add the carrot and peas, add broth if the preparation is dry and cook for another 7 minutes. Rectify the salt, decorate with parsley and serve with rice.
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