Seitan Stew with Root Vegetables and Plenty of Red Wine

Winter finally showed up (about time!), so I put together this seitan stew with plenty of winter root vegetables and lots—and lots—of red wine.

It's just the thing for dinner or a post-workout meal.

Of all the vegan ingredients in my kitchen, seitan is the one I have the most mixed feelings about.

On the one hand, it's easy to find in just about any supermarket here in Israel and easy to cook with. Better yet, it packs plenty of readily digestible protein into relatively few calories, with a nutritional profile similar to chicken.

That makes it a great option after a workout.

For example, each serving of this stew contains – 300 calories, 33 grams of protein, 9 grams of fat, 30 grams of carbohydrates, and 3.5 mg of iron.

On the other hand, seitan doesn't absorb flavors all that well. It tends to hang on to its own distinctive flavor, which I find a little flat. And it's not for anyone who needs to avoid gluten. (Seitan is gluten – the protein in wheat.)

My advice: slice or chop the seitan into the smallest pieces you can, and pair it with bold seasonings.

This winter stew is especially comforting on chilly evenings. Its gorgeous, deep red color comes from the red wine and beet, which simmer slowly together into a rich sauce with a little sweetness.

Noam Becher (an Israeli fitness instructor and nutrition adviser) explains:

Looking for more high-protein recipes? 3 meals – 30 grams of protein each

Slow-Simmered Seitan with Root Vegetables and Plenty of Red Wine

I made this seitan stew to welcome winter, with plenty of seasonal root vegetables and lots—and lots—of red wine. A cozy dinner or a protein-packed post-workout meal.

Prep Time 1 minute

Total Time 1 minute

Yield 4 servings

Ingredients

• 500 g (about 1.1 lb) seitan thinly sliced
• 3 tablespoons olive oil
• 1 medium potato peeled and cubed
• 1 medium beet peeled and cubed
• 1 medium carrot peeled and sliced
• 2 cups red wine
• 2 stalks celery sliced
• 5 cloves garlic, crushed
• 1 tablespoon sweet paprika
• 1 level teaspoon ground cumin
• 1 level teaspoon ground turmeric
• 3 whole allspice berries
• 1 teaspoon low-sodium soy sauce

Instructions

1. Heat the olive oil in a wide, deep pot. Add the crushed garlic and sliced seitan and sauté for about 5 minutes, until the garlic is lightly browned.
2. Add the spices and cook for another minute or two.
3. Add the beet, potato, and carrot. Stir well to coat the vegetables with the spices.
4. Add the remaining ingredients—the wine, soy sauce, and celery—and bring to a boil.
   
5. Reduce the heat, cover the pot, and simmer for about an hour.

A Few Notes