Seitan Mock Beef Stew

A rich, thick stew made with seitan and lots of good veggies. It’s especially tasty served with hot French bread on a cold night.

Yield: 6 servings

Time: 50 minutes


  • large frying pan
  • wooden spoon
  • large pot
  • small bowl
  • small whisk


  • 2 c vegetable stock or water
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 bay leaves OR 1 t oregano
  • 1 T soy sauce
  • ½ c burgundy or other strong red wine
  • 1 T maple syrup
  • dash pepper
  • dash paprika
  • dash allspice, cloves, or nutmeg
  • 1 pound carrots, sliced
  • 1 pound potatoes, cubed
  • 1 stalk celery, sliced
  • 2 T oil
  • 1 pound seitan, cubed
  • 1 T flour


Bring stock to a boil. Add everything up to the celery, cover and simmer, stirring occasionally, until potatoes are cooked, 20-30 minutes. Add more stock or water as needed. Remove bay leaves.

Meanwhile, heat the oil, add seitan, and sauté until nicely brown, stirring occasionally.

Transfer a couple T of liquid from the stew into the bowl. Whisk in the flour until dissolved, then add back into the stew. Cook another 3-4 minutes, until thickened.

Stir in the seitan and serve.


Adapted from The Meat Lover’s Vegetarian Cookbook, by Steven Ferry and Tanya Petrovna.

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Seitan stew