Simple Seitan Stew with Fire Roasted Tomatoes (or Not)

Simple Seitan Stew

I admit it. I have about 14 gazillion versions of seitan stews. It's no wonder. With long winters, stews make wonderful comfort food. Especially piled on pasta, another one of my favorite things. This one is super easy but full of flavor. After a few minutes of prep, you can go sit by the fire and watch the snow fall while it simmers.

Seitan Stew with Fire Roasted Tomatoes
Serves 2- 4, depending on how hungry you are

2 Tbsp olive oil
8 oz seitan, cut in bite sized chunks
1/2 an onion, diced small
1/2 a pepper, diced in 1/2 inch or so pieces
1/2 cup carrots, cut in 1/4 inch or so moons
1 cup mushrooms, sliced
2 cloves garlic, crushed
1 tsp thyme
1/2 tsp herbes de provence
1/2 tsp rosemary
pinch chili powder
2 Tbsp flour
1/2 cup red wine
1 15 oz can tomatoes, diced- fire roasted are really good here!
1/2 cup broth
1/2 cup peas
salt and pepper to taste
pasta for serving

Heat the oil in a heavy bottomed soup pot then sear the seitan. Remove the seitan from the pot, turn the heat to medium and add the onions. These are cut small so the flavor goes throughout the stew (thank you, Emeril, for that tip!). Once they start to get a little translucent, add the peppers and carrots. Cook about 5 more minutes then add the mushrooms and garlic. Cook for about 2 minutes. You don't really want the mushrooms to get overdone. Add the herbs and flour and cook for a few minutes until the flour is pretty well dispersed. Add the red wine and deglaze, scraping up the browned bits from the bottom of the pot. Add the tomatoes and broth and reduce heat to a simmer. Simmer for about 1/2 an hour. Add peas right before serving and heat throughout. Check for salt and pepper, then serve!