Seitan and bean stew
Kidney beans simmered with seitan, pumpkin, courgette and tomato in a plant-based feijoada.
Approximate total time: 1 h4 servingsPortugalMeal base: Seitan and kidney beans
100% plant-based
Choose vegan versions of the stock, pasta, sauces and other packaged products listed in the recipe.
Ingredients
For 4 servings.
1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.
- 400 g plain vegan seitan, cubed
- 1 400 g tin kidney beans, drained
- 1 tbsp olive oil
- 2 chopped garlic cloves
- 1 chopped onion
- 200 g diced tomatoes
- 1 diced courgette
- 100 g diced pumpkin
- 400 ml water, plus more if needed
- 2 tbsp chopped coriander
- Salt and pepper to taste
- Cooked rice to serve
Step-by-step method
- Heat the oil and soften onion and garlic.
- Add tomatoes, a little salt and pepper and cook down for about 5 minutes.
- Add courgette, pumpkin and seitan. Stir through the onion mixture and pour in the water.
- Bring to a boil, reduce the heat and simmer for 10 minutes.
- Add drained beans and simmer for another 25–30 minutes. Stir occasionally and add water as needed to maintain a sauce.
- Check that the vegetables are tender, adjust seasoning and fold in coriander. Serve with cooked rice.
✦ Kitchen tip
Total time has been adjusted to cover the source’s cooking steps. Choose plain seitan without sauces containing animal ingredients.
A home-cooking adaptation. Timings are approximate and depend on ingredients and equipment. The photo may show different garnishes or presentation.
Recipe references
Ingredients and techniques referenced from the sources below; wording and structure adapted for Becas à Mesa.