Seitan Brew Stew from American Vegan Kitchen

When you hear the phrase "comfort food", it might conjure up some high calorie, high fat dishes. Sure, that type of dish can taste great and is terrific in moderation, but these days "comfort food" can be made much lighter and just as flavorful, if not more so. A good example of this is the Seitan Brew Stew from American Vegan Kitchen. With only 1 tablespoon of oil, this delicious stew made with seitan, vegetables, and spices, was a tester favorite. A little reminiscent of an Irish stew, you can serve it with some Soda Bread for St. Patrick's Day, or anytime.

Seitan Brew Stew from American Vegan Kitchen

Serves 4

My ancestors ran a "Bread and Beer" in Cambridge, Massachusetts back in the 1600s. I like to think that they served a full-bodied stew like this one, using their own homemade brew.

1 tablespoon olive oil

1 medium onion, cut into 1/2-inch dice

1 celery rib, cut into 1/2-inch dice

3 medium carrots, cut into 1/2-inch dice

3 tablespoons all-purpose flour

1/2 teaspoon salt

1/8 teaspoon black pepper

1 pound Savory Seitan (or seitan of choice), cut into 1-inch dice

2 cloves garlic, minced

1 pound baby white potatoes, scrubbed and cut into 1-inch dice

1 tablespoon dried parsley

2 teaspoons dried thyme

1 teaspoon dried rosemary

1/8 teaspoon red pepper flakes

1 dried bay leaf

1 1/2 cups vegan beer, such as Magic Hat Mother Lager

1 teaspoon vegan Worcestershire sauce

1/4 teaspoon liquid smoke

2 (15-ounce) cans, diced tomatoes, undrained

1/2 cup vegetable broth, if needed

1. Heat the oil in a large pot over medium heat. Add the onion, celery, and carrots and cook 5 minutes.

2. In a medium bowl, combine the flour, salt, and pepper. Add the seitan and toss to coat. Transfer the seitan and any remaining flour to the pot. Add the garlic and potatoes. Stir and cook 5 minutes. Stir in the herbs and spices and cook 2 minutes longer. The mixture may stick a little.

3. Add the beer, stirring to deglaze, and scrape any bits off the bottom of the pot. Add the Worcestershire sauce, liquid smoke, and tomatoes. Add just enough broth, if needed, to cover the ingredients. Partially cover and simmer 1 hour, or until the potatoes are tender. Taste and adjust the seasonings. Remove bay leaf. Serve hot.

Are you feeling nostalgic? If you're in the mood for more decadent fare, rest assured that American Vegan Kitchen has a handful of fried dishes, such as Fried Dill Pickles, Beer-Battered Onion Rings and Portobello Sticks. But the book is also packed with lighter fare including lower-fat breakfasts such as scrambles and Skillet dishes and lunches such as Sloppy Joes, Fork and Knife Reubens, Asian-Style Salad Bowl, or Mom's Noodle Soup. For dinner options, check out the Salisbury-Style Seitan with Mushrooms or the Red-Eye Tofu and Vegetable Skewers, to name just a few. With more than 200 recipes, you're sure to find a wide variety of dishes that will please your palate.

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