Slow-Cooked Stew with Seitan, Root Vegetables, and (Lots of) Wine.

To celebrate the winter that has finally arrived (it's about time), I've developed a recipe with seitan, plenty of winter root vegetables, and lots and lots of red wine.

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

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

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

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

For example, every portion of this stew contains – 300 kcal, 33g protein, 9g fat, 30g carbohydrates, 3.5mg iron.

But on the other hand – seitan doesn't absorb flavors optimally and tends to retain a characteristic taste which, in my opinion, is a bit flat. It is also not suitable for those sensitive to gluten (seitan is gluten – wheat protein).

My recommendation: cut and chop the seitan into pieces as small as possible and pair it with bold-flavored spices.

This winter stew is particularly indulgent on chilly winter evenings and has a stunning deep red color thanks to the red wine and beets, which slow-cook together into a deep, rich, and slightly sweet sauce.

Fitness instructor and nutrition consultant Noam Bechar:

Need more high-protein recipes? 3 Dishes – 30g Protein Each

Slow-Cooked Seitan with Root Vegetables and (Lots of) Wine

To celebrate the winter, I've developed a recipe with seitan, plenty of winter root vegetables, and lots and lots of red wine. A perfect dish for dinner or as a post-workout meal.

Prep Time 1 minute

Total Time 1 minute

Servings 4 portions

Ingredients

• 500 g seitan thinly sliced
• 3 tbsp olive oil
• 1 unit potato medium, peeled and cubed
• 1 unit beet medium, peeled and cubed
• 1 unit carrot medium, peeled and sliced
• 2 cups red wine
• 2 stalks celery sliced
• 5 cloves crushed garlic
• 1 tbsp sweet paprika
• 1 level tsp cumin
• 1 level tsp turmeric
• 3 units allspice
• 1 tsp low-sodium soy sauce

Instructions

1. In a wide, deep pot, heat the oil and sauté the crushed garlic with the seitan slices for about 5 minutes, until the garlic browns slightly.
2. Add the spices and continue to sauté for another minute or two.
3. Add the beet, potato, and carrot and mix well until the spices coat the vegetables.
4. Add the remaining ingredients: the wine, soy sauce, and celery, and bring to a boil.
   
5. Lower the heat and cook in a covered pot for about an hour.

Notes