- 2 chopped onions
- 1 chopped green pepper
- 4 chopped carrots
- 1 jar of cooked white beans
- 1 seitan ball
- 1 strip of kombu seaweed about 2 x 5 cm
- 1 bay leaf
- A pinch of paprika
- Sea salt
Peel and finely chop the onion. Put a couple of tablespoons of oil in a saucepan (if it is thick-bottomed better) and heat. Add the onion and a pinch of salt and fry over medium heat until the onion begins to turn transparent. Add a teaspoon of paprika and stir. You can leave it on low heat while you prepare other vegetables.
Wash and chop the pepper.
Peel and chop the carrot into medium pieces.
Add the vegetables together with the onion and stir.
Open the jar of beans and add everything, including the broth in which they are stored (preferably BIO).
Wash and add the leaf of laurel and the kombu.
Add water that covers the vegetables without exceeding them. If necessary, we will add more water, for now it is better not to overdo it.
Bring to a boil and let cook over low heat until the vegetables are tender.
While we chop the seitan into cubes . Put a tablespoon of oil in a pan and fry it well with a teaspoon of soy sauce. Make it toasty and dry (it will give the stew more power).
Add the seitan to the bean stew and cook a couple of minutes more so that it is integrated.
We correct water if necessary and salt.
It is tastier if it rests a little.