Vegan Stout Stew Recipe
- 5 tablespoons olive oil, divided
- 2 tablespoons soy sauce
- 14 ounces seitan, cut into bite-size pieces
- 1 yellow onion, diced
- 3 ribs celery, thinly sliced
- 2 carrots, halved lengthwise and thinly sliced
- 2 potatoes, diced
- 3 cloves garlic, minced
- 2 (12 fluid ounce) cans or bottles Irish stout beer
- 2 tablespoons brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon chopped fresh thyme
- salt and ground black pepper to taste
- Heat 2 tablespoons olive oil and soy sauce in a skillet over medium-high heat. Saute seitan in hot oil until browned on all sides, about 5 minutes.
- Heat remaining olive oil in a large pot over medium-high heat. Saute onion, celery, carrots, potatoes, and garlic in hot oil until onions are soft, 3 to 5 minutes. Reduce heat to medium and slowly stir beer into vegetable mixture.
- Stir brown sugar, flour, thyme, salt, and black pepper into beer mixture; add seitan. Bring mixture to a simmer, reduce heat to low, and cook until stew reduces and thickens, about 45 minutes.
