Vegan "Stew-Chi" Spicy Seitan Skillet Meal
Author: Debbie
Recipe type: Vegan/Vegetarian
Prep time:
Cook time:
Total time:
Serves: 2-3 servings
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ cup onion, chopped
- ½ yellow bell pepper, chopped
- 1 Serrano chile (optional), chopped (I didn't seed it because I love the hotness, but you can if you prefer a little milder spice)
- 1 potato, cut into 1-inch cubes
- 1 carrot, chopped
- 1 cup (or one package) seitan, cut into 1-inch cubes\
- 1 tablespoon chili powder
- 1 cup vegetable broth
- 1 cup water
- ½ cup red wine (optional, you can use more broth if you'd like)
- 1 can kidney or other beans, rinsed and drained
- ½ cup corn
- 1 teaspoon sea salt
- pepper to taste
- flour
- avocado, tortillas, crackers (all optional)
- Preheat the oil in your skillet over medium heat.
- Add the garlic and onion. Cook and stir for two minutes.
- Add the yellow pepper and serrano. Continue to cook for several more minutes until the veggies are soft.
- Add the potatoes and carrots. Cook for about 5 minutes
- Add the seitan and cook for about two more minutes.
- Add the chili powder.
- Add the broth, water, wine, salt, and pepper. Bring to a boil.
- Add the beans and corn.
- Reduce the heat to simmer. Cook about 10 minutes or until the potatoes are tender and the liquid has thickened.
- If the liquid is too thin, sprinkle a little flour slowly as you stir it in (up to about a tablespoon).
- Serve with a few slices of avocado, tortillas or crackers.
Recipe by at https://coachdebbieruns.com/spicy-seitan-skillet-meal/
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