Vegan “Beef” Stew with Quinoa

Not wanting to venture out of my apartment this past bitter-cold, cloudy Saturday, I decided to get in the kitchen and whip up something toasty. I was craving something warm, something fragrant, something hearty. I wanted a meal whose aromas and flavors would fill my little Philly apartment with extra cozy comfort. 

I settled on making a vegan rendition of beef stew, bringing back memories of cloudy afternoons spent in London pubs, with robust meals lining the menus. I replaced the standard meat in this recipe with seitan, braising it with vegetable broth, which allows the veggie alternative to really soak up all of the flavors melding next to it in the pot. I also added one of my favorite, protein-rich grains, quinoa, to give the stew a little extra special bulk. I hope this vegan stew brings as much comfort to your home as mine.

Vegan “Beef” Stew with Quinoa

-1 Tbsp. olive oil
-1 large onion, chopped
-1 carrot, sliced
-1/3 green bell pepper, finely chopped
-3 cloves garlic, minced
-1 bay leaf
-8 oz. seitan beef strips
-1 cup vegetable stock
-2 Tbsp. vegan Worcestershire sauce
-2 tsp. thyme
-1/2 tsp. sage
-2 Tbsp. ketchup, optional
-1 dried red chili pepper (You can substitute red pepper flakes, to taste)
-2 cups cooked quinoa
In large sauce pan, heat olive oil over medium-high heat. Add onions, peppers, and carrot. Saute 2 minutes. Add garlic, chili pepper, and bay leaf, and saute another 3-5 minutes, until onions are translucent. Stir in spices, ketchup and Worcestershire. Add seitan, and saute 2 minutes. Add vegetable stock, bring to a simmer, and cook until carrots are tender and stock is evaporated, stirring as needed (30-45 minutes). Remove bay leaf. Toss in quinoa. Serve with a drizzle of tobassco, if desired.