Seitan Stew


  • 1 tablespoon sesame oil
  • 1 small onion, sliced
  • 2 cloves garlic, diced
  • 1 ½ cups mushrooms, sliced
  • 1 cup thinly sliced carrots
  • ½ cup celery (optional)
  • 1 tablespoon low-sodium tamari
  • 2 cups seitan, bite-size cubes
  • 2 peppercorns
  • ½ teaspoon dried parsley
  • ½ teaspoon dried cilantro
  • Pinch of salt and black pepper
  • ¾ cups soy mild
  • 1 tablespoon cornstarch or duzu (thickener)

Heat oil in large skillet or saucepan. Add onion, garlic, and mushrooms. Sauté till onion is translucent and garlic is soft. Add carrots, celery, tamari, seitan and seasonings, stirring constantly for about 10 minutes. Slowly add soymilk and up to ¼ cup water, then thickener, dissolved in 1-tablespoon water. Cover and simmer for 10 to 15 minutes. Serve over rice, garnished with sprig of fresh parsley.

Serves: 4


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