Ingredients for Seitan Mushroom Lentil Stew (Vegan)
- 400 g Canned lentils
- 150 g Brown mushrooms
- 100 g Grilled seitan
- 1 Bell pepper
- 1 Red onion
- 4 Cloves garlic
- 5 Cherry tomatoes
- 1/2 Vegetable bouillon cube
- 1 Tbsp Sunflower oil
- 1 Tbsp Balsamic vinegar
- 1 Tbsp Turmeric
- Salt and pepper to taste
- Dried parsley as garnish (or similar)
Cooking Instructions for making Seitan Mushroom Lentil Stew (Vegan)
Prepare all ingredients. I prefer medium to thick slices for stews.
Add a tablespoon of oil to a pot. Add the onion, garlic, bell pepper, and mushrooms.
Once it starts sizzling, add a tablespoon of balsamic vinegar, and stir to mix it all together.
Then, add some water and stir. Add salt, pepper, and turmeric to taste. Add half of a vegetable bouillon cube and stir until it dissolves.
Once it starts bubbling, reduce to medium heat.
Then, add lentils, cherry tomatoes, and the grilled seitan, as well as more water. The water should almost cover the ingredients, but not quite. This is to prevent the stew from being too watery.
If needed, turn up the heat to get it to start bubbling again, then reduce to medium heat again.
Keep cooking and stirring for about five more minutes, until you get a thicker consistency.
Turn off the heat and serve with dried parsley as garnish, or a similar herb. Enjoy your meal!
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