-
30
minPrep Time -
120
minCook Time -
150
minReady in -
perYield -
350
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:gluten,soy
- Seasons:fall,winter
- Cuisines:
- Courses:dinner
Recipe Description
A hearty and comforting vegan take on the classic Belgian dish, featuring tender pieces of mushroom and seitan simmered in a rich and flavorful beer-infused sauce.
Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 500g seitan, cut into chunks
- 300g mushrooms, quartered
- 1 bottle (330ml) of dark Belgian beer
- 2 tbsp soy sauce
- 2 bay leaves
- 1 tsp thyme
- 2 tbsp mustard
- 2 tbsp brown sugar
- Salt and pepper to taste
- 2 tbsp cornstarch, mixed with water
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened.
- Add the seitan and mushrooms to the pot, and cook until browned.
- Pour in the beer, soy sauce, and enough water to cover the ingredients. Stir in the bay leaves, thyme, mustard, and brown sugar. Season with salt and pepper.
- Bring to a boil, then reduce the heat, cover, and simmer for about 2 hours, until the seitan is tender.
- Stir in the cornstarch mixture and continue to cook until the sauce has thickened.
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Belgian, Christmas, Dinner, Game Night | No Comments » on Vegan Stoofvlees (Flemish Stew)