Seitan, Root Vegetables, and (Lots of) Wine Long-Cooked Recipe.

For finally-arrived winter, I've crafted a recipe featuring seitan, an abundance of winter root vegetables, and a generous amount of red wine.

A perfect dish for dinner or a post-workout meal.

One of the most debated vegan products in my kitchen is seitan.

On the one hand – it's an ingredient that's easy to find in almost any supermarket, very convenient to work with, and above all, contains a very high amount of quality, easily digestible protein, low in calories (similar to chicken in its nutritional values).

Therefore, it's wonderful as a post-workout meal.

For example, each serving of this stew contains – 300 calories, 33 grams of protein, 9 grams of fat, 30 grams of carbohydrates, 3.5 mg of iron.

But on the other hand – seitan doesn't absorb flavors optimally and really retains its typical, somewhat bland taste. It's also not suitable for those sensitive to gluten (seitan is gluten – wheat protein).

My recommendation: Cut and chop the seitan into the smallest possible pieces and pair it with intensely flavored spices.

This winter stew is especially indulgent on cool winter evenings and boasts a gorgeous deep red color thanks to the red wine and beets, which slowly cook together into a rich, deep, and slightly sweet sauce.

Fitness instructor and nutrition consultant Noam Bachar:

Need more high-protein recipes? 3 dishes - 30 grams of protein each

Seitan, Root Vegetables, and (Lots of) Wine Long-Cooked Recipe.

For winter, I've created a recipe with seitan, lots of hearty winter root vegetables, and plenty of red wine. A perfect dish for dinner or a post-workout meal.

Prep time 1 minute

Total time 1 minute

Serving size 4 servings

Ingredients

• 500 grams Seitan sliced thinly
• 3 tablespoons olive oil
• 1 medium potato peeled and diced
• 1 medium beet peeled and diced
• 1 medium carrot peeled and sliced
• 2 cups red wine
• 2 stalks celery sliced
• 5 cloves crushed garlic
• 1 tablespoon sweet paprika
• 1 level teaspoon cumin
• 1 level teaspoon turmeric
• 3 whole allspice berries
• 1 teaspoon low-sodium soy sauce

Instructions

1. In a wide, deep pot, heat the olive oil and sauté the crushed garlic with the seitan slices for about 5 minutes, until the garlic is slightly browned.
2. Add the spices and continue to fry for another one to two minutes.
3. Add the beetroot, potato, and carrot and mix well until the spices coat the vegetables.
4. Add the rest of the ingredients: wine, soy sauce, and celery, and bring to a boil.
   
5. Reduce the heat and cook in a covered pot for about an hour.

Notes