Dinner

Seitan and Root Vegetable Stew is for Dinner.

Seitan and Root Vegetable Stew takes 15 minutes to prepare.

Seitan and Root Vegetable Stew takes 30 minutes to cook.

Seitan and Root Vegetable Stew makes 8 servings.

The ingredients for Seitan and Root Vegetable Stew are:

2 turnips, diced
1 large potato, diced
3 golden beets, diced
2 large carrots, diced
1/2 a butternut squash, peeled, seeded, diced
1 rib celery, diced
1 onion, diced
3-4 cloves garlic, minced
4-6 slices/hunks chicken-style seitan or veggie sausage
a little oil for sauteeing
6 cups water
1 T Better than Bouillion vegetable broth concentrate
A splash of apple cider vinegar
1 tsp smoked paprika
Chopped fresh or frozen sage, tarragon, thyme, etc. to taste
1 bay leaf

Here is how you make Seitan and Root Vegetable Stew:

Warm the oil in a large stockpot over medium heat. Add the diced onions and garlic and cook a couple minutes. Add the broth, increase heat, add the rest of the ingredients. Once soup reaches a low boil, reduce heat to simmer until veggies reach desired tenderness (this was about half an hour for me, but it depends on how small your veggies are diced and how tender you want them.) Serve with croutons, crusty bread, or just a smidgen of freshly ground black pepper.Number of Servings: 8Recipe submitted by SparkPeople user ACRIDRABBIT.

The nutritional information for Seitan and Root Vegetable Stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 202.0

• Total Fat: 1.7 g
• Cholesterol: 0.0 mg
• Sodium: 382.2 mg
• Total Carbs: 25.5 g
• Dietary Fiber: 5.3 g
• Protein: 23.0 g

The dietary needs meet for Seitan and Root Vegetable Stew is Vegan