Argentinian Seitan StewTraditionally made with beef, this vegetarian version of the Argentinian classic is made with wheat protein, or "seitan", and is just as rich and delicious. This is a quick stove-top meal your whole family will enjoy, especially served with a homemade bread.
- 2 Tbsp vegetable oil
- 1 c onion, chopped
- 1/2 red bell pepper, chopped
- 2 c butternut squash, peeled and cut in 1/2 inch cubes
- 3 c seitan chunks, cut in 1/2 inch pieces
- 2 garlic cloves, minced
- 1 poblano pepper, seeded and minced
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1 1/2 c vegetable broth
- 1 c tomato sauce
- 1 - 15 oz can corn with liquid
- 1/4 c orange juice, freshly squeezed
- 1/2 tsp orange zest
- 1/8 tsp freshly ground black pepper
- hot sauce to taste
- In a large heavy pot on medium low, heat the oil and saute the onion, bell pepper, squash, and seitan for about 10 minutes.
- Add the minced garlic, poblanos, oregano and salt and continue to saute another minute.
- Add in the all remaining ingredients, stir, and bring to boil.
- Turn heat down to lowest setting, cover, and simmer for about 20 minutes.
- Serve hot with plenty of hot sauce, garnished with minced parsley or cilantro.