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Monica's Vegetable and Seitan Stew

Monica's Vegetable and Seitan Stew

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
SPACEKADET

SPACEKADET

A delicious stew of fresh vegetables and seitan! It is not only easy to make, but also very satisfying!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 300 kcal
  • 15%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 50.1g
  • 16%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1231 mg
  • 49%

Based on a 2,000 calorie diet

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Directions

  1. In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
  2. In a separate pot, bring the broth to a boil. Stir in the tomatoes, seitan, cauliflower, carrots, green beans, and green onions. Reduce heat to low, and simmer 10 minutes, or until vegetables are tender. Season with celery salt, and serve in bowls over the cooked rice.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Texas Homeschool Mom
19

Texas Homeschool Mom

12/3/2005

Excellent! Prepared as directed and served over brown rice. The rice really adds to the flavor and texture. Could easily substitute soy crumbles for the seitan. I was concerned about the vegetable combination, but it was delightful. My husband and children agree. I will definitely make this again. Thanks for the recipe.

SHERYLHAMMER
14

SHERYLHAMMER

1/14/2008

It's ok. I added 2 cloves of garlic and 1/2 tsp of dried dill for added flavor. To be honest, that didn't help much. It was terribly bland. I decided to put it over quinoa instead of rice. I don't think it made too much of a difference. If I make this again I will rethink the ingredients to make it more enjoyable.

Kristen
14

Kristen

10/5/2006

This was pretty good, but not great. There's not much to it. Good for a light meal though, but not when you want flavor. I didn't use the seitan since I couldn't find any, but used kidney beans instead.

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