Name: Seitan and mushroom stew
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz Yukon Gold potatoes, peeled and chopped; 2 tbsp 2% milk; 1 tsp butter; 4 oz seitan, cubed; 3.5 oz cremini mushrooms, sliced; 3/4 medium carrot, diced; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 1 tsp extra virgin olive oil; 1 cup vegetable broth; 1 tbsp tomato paste; 1 tsp dried thyme; 1 tbsp all-purpose flour; 3/4 tsp salt; 1/2 tsp black pepper; 2 cups water

Nutrition

Per serving

457 calories

Protein: 34g; 29% of calories
Carbs: 61g; 52% of calories
Fat: 10g; 19% of calories

Instructions

Prep 25 min · Cook 20 min

Place potatoes in a small pot and cover with water. Bring to a boil and cook for 15 minutes until very tender. Done when tender.
While potatoes cook, heat olive oil in a skillet over medium-high heat. Add seitan, mushrooms, carrots, and onions. Cook for 8 minutes until the vegetables soften and seitan is browned.
Stir in garlic, tomato paste, thyme, salt, and pepper. Cook for 1 minute until fragrant. Sprinkle flour over the mixture and stir well to coat, cooking for 1 minute more.
Slowly pour in the vegetable broth while stirring. Bring to a simmer, then reduce heat to medium-low. Simmer for 10 minutes until the gravy has thickened.
Drain the potatoes. Add milk and butter, then mash until smooth.
Spoon the mashed potatoes onto a plate and top with the seitan and mushroom stew.

Nutrition

Ingredients

Instructions

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