Hearty Vegetable Seitan Stew


3 large russet potatoes (or 5- 7 medium russets, yellow, or red potatoes), chopped into ½ inch cubes

5 cloves garlic, coarsely chopped

4 medium carrots, peeled and chopped

3 –4 celery ribs, chopped

1 medium onion, chopped

7 cups vegetable stock (I use water + 7 tsp Better Than Bouillon)

1 – 2 Tbsp cornstarch or tapioca starch

1 ½ cups corn kernels, fresh or frozen

1 cup peas, fresh or frozen

1 pound seitan, sliced into cubes and sautéed


Place potatoes, garlic, carrots, celery, and onion into 4 qt (or larger) slow cooker. Add cornstarch to stock and whisk until dissolved. Cover vegetables with stock and cook on high for 6 hours or until potatoes are tender. An hour before serving, add corn, peas, and sautéed seitan to slow cooker.


*For seitan, you can use either a packaged seitan from the grocery store make from scratch. I like to use the Seitan Cutlet recipe (p. 132) from Veganomicon (Isa Chandra Moscowitz and Terry Hope Romero) – this recipe makes a pound of seitan and involves baking the seitan in broth rather than boiling. I prefer the texture with this method, but use what you prefer. After the seitan is done baking, it ca be stored in the broth until ready to use. I then cube and sautee in a little oil, and then add to the crockpot closer to serving time.


** I find the Better Than Bouillon very flavorful, so I tend not to season beyond the garlic, but you can season to taste – a little oregano and thyme would go well in this stew.