Seitan Porcini Stew


This is a recipe that not only comforts you on a cold winter’s night, it makes you look forward to the snowiest, windiest, all-the-roads-shut-downiest night possible, just so you can make stew.
This recipe is another amazing creation of Jewish Veg supporter Isa Chandra Moskowitz and her Post Punk Kitchen


Prep time
30 minutes
Cooking time
40 minutes
Total time
1 hour, 10 minutes


1 tablespoon
olive oil
large onion (quartered and thickly sliced)
4 cloves
garlic (minced)
carrots (peeled and sliced 1/2-inch thick)
1 cup
red wine
1 teaspoon
dried rosemary
1 teaspoon
dried thyme
1 teaspoon
sweet paprika
1⁄2 teaspoon
ground fennel
1 teaspoon
1 ounce
porcini mushrooms (shiitake or portobello can be used instead)
3 cups
vegetable broth
1 1⁄2 pound
potatoes (peeled, cut in 1 1/2-inch chunks)
1⁄4 cup
all-purpose flour
1⁄2 cup
2 tablespoons
tomato paste
2 cups
seitan, sliced (store-bought vegan sausages can be used instead)


If you're using seitan, saute it separately and set aside for later. 
Preheat a 4 quart pot over medium high heat.
Saute onions and a pinch of salt in oil until until translucent, 4 to 7 minutes. Add garlic, for about a minute, until fragrant.
Add carrots, wine, rosemary (crushed in your fingers), thyme (crushed in your fingers), paprika, fennel, fresh black pepper and salt and bring to a boil. The liquid should reduce in about 3 minutes.
Add porcinis and vegetable broth, cover and bring to a full boil for 5 minutes or so, to quickly cook the procinis. Now add the potatoes, lower heat and bring to a simmer (not a full boil). Let the potatoes cook just until fork tender, about 15 minutes.
In a measuring cup, mix the flour into the water with a fork until no lumps are left. Slowly add the broth/flour to the pot, mixing well. Mix in the tomato paste. Let thicken for 5 minutes or so. Add the sausages/seitan and continue to cook. In about 5 more minutes it should be perfectly thick but still smooth. Taste for salt and seasonings, and serve!

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