NUTRITION

SERVINGS

INGREDIENTS

150g Seitan Chunks

0.75 cup Canned Chickpeas

0.5 cup Cooked Quinoa

2 tbsp Nutritional Yeast

1 cup Cremini Mushrooms

2 cups Fresh Spinach

1 tsp Extra Virgin Olive Oil

1 cup Vegetable Broth

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Toss the sliced cremini mushrooms with olive oil, dried thyme, and a pinch of sea salt on a baking sheet.

• 3

  Roast the mushrooms for 15-18 minutes until they are browned and slightly crisp around the edges.

• 4

  While the mushrooms roast, place a medium pot over medium heat and add the seitan chunks and a splash of broth to prevent sticking.

• 5

  Add the chickpeas, cooked quinoa, and the remaining vegetable broth to the pot.

• 6

  Bring the mixture to a gentle simmer for 10 minutes, mashing a few chickpeas against the side of the pot to create a silky texture.

• 7

  Stir in the nutritional yeast and fresh spinach, cooking for 2 minutes until the spinach is wilted and the sauce is creamy.

• 8

  Ladle the stew into a bowl and top with the herb-roasted mushrooms before serving.