Name: Veggie sausage and bean stew
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz seitan wheat protein, chopped into bite-size pieces; 1/3 cup canned cannellini beans, drained and rinsed; 6 oz Yukon Gold potatoes, peeled and chopped; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 2 3/4 tsp tomato paste; 2/3 cup vegetable broth; 1/2 tsp smoked paprika; 1/2 tsp fennel seeds, lightly crushed; 3/4 tsp dried basil; 1 tsp extra virgin olive oil; 1 tsp red wine vinegar; 1 1/2 tsp salt; 1/2 tsp black pepper; 2 cups water

Instructions

Prep 20 min · Cook 20 min

In a small pot, cover the potatoes with the water and one third of the salt. Bring to a boil, then reduce heat and simmer for 15 minutes until very tender. Done when very tender.
While the potatoes cook, heat the olive oil in a medium saucepan over medium-high heat. Add the seitan and cook for 4 minutes, flipping once halfway, until browned. Remove the seitan from the pan and set aside. Done when browned.
Reduce the saucepan heat to medium. Add the onion and cook for 5 minutes until softened. Stir in the garlic, smoked paprika, fennel seeds, and dried basil and cook for 1 minute more.
Return the seitan to the pan. Stir in the tomato paste, white beans, vegetable broth, another third of the salt, and the black pepper. Bring to a simmer and cook for 10 minutes until the sauce thickens slightly. Done when sauce thickens.
Reserve a small amount of the potato cooking water, then drain the potatoes and return them to the pot. Add the reserved water and the remaining salt. Mash thoroughly until smooth.
Stir the red wine vinegar into the stew. Spoon the mashed potatoes into a shallow bowl and top with the veggie sausage and bean stew.

Nutrition

Ingredients

Instructions

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