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belgian style seitan stew with dark beer


this recipe was found in robin robertson's vegan planet. my hubby is a brewer, so i naturally gravitated toward this recipe. i think this recipe would be equally as good with sliced portabello mushrooms. it's all about the sauce, which is thick and delicious. the carmelized onions are what makes this so tasty, in my opinion. the note says to serve it over noodles and to wash it down with more of the beer that you use in the stew. i served it over mashed potatoes and a side of steamed broccoli and used (and drank) oatmeal stout. yum.


# # # # # # # # #


  1. Heat 1 tbsp of the oil in a large skillet over medium-high heat
  2. Add the seitan and cook until browned on all sides
  3. About 10 minutes
  4. Set aside
  5. Heat remaining 2 tbsp olive oil in a large saucepan over medium heat
  6. Add the onion
  7. Cover
  8. And cook until softened
  9. About 5 minutes
  10. Stir in the brown sugar and cook
  11. Uncovered
  12. And stirring frequently
  13. Until the onion is caramelized
  14. About 10 minutes
  15. Add the flour
  16. And cook
  17. Stirring for 1 or 2 minutes to remove the raw taste
  18. Stir in the beer
  19. Molases
  20. Mustard
  21. Vinegar
  22. Thyme and bay leaf
  23. Add the stock
  24. And simmer
  25. Stirring occasionally
  26. Until thickened
  27. 10 to 15 minutes
  28. Add the seitan and simmer until the flavors are blended
  29. About 10 minutes
  30. Remove the bay leaf and adjust the seasonings with salt and pepper
  31. Serve hot and enjoy

Step 11

Total Time in Minute 60

Ingredients Count 13

cooking belgian style seitan stew with dark beer

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Olive oil


Yellow onion

Light brown sugar

Unbleached all-purpose flour

Dark beer


Dijon mustard

White wine vinegar

Dried thyme

Bay leaf

Vegetable stock

Salt & freshly ground black pepper

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