Estofado de seitán

Taking advantage of the fact that we are in season, I could not resist adding some mushrooms. More specifically some camagrocs (as we call them in Catalonia) or yellow trumpets. Although I confess that I was dying to use rovingles, but I couldn’t find anywhere! How terrible, with what I like to my rovingles. Anyway, but I’m not sorry because any mushroom is great for this seitan stew, even some simple mushrooms.

  • 600 g of seitan
  • 400 g chickpeas
  • 200 g camagroc mushrooms (yellow trumpet)
  • 1 pepper red
  • 1 green pepper
  • 2 garlic
  • 2 tbsp canned crushed tomatoes
  • Vegetable broth
  • 1 cc of smoked paprika
  • 1 cc of ginger powder
  • 1 cc of seasoning barbecue (you’ll find it in the spice sideboard)
  • 2 bay leaves
  • 1 small piece of lemon peel
  1. Clean and cut the peppers into 1.5 cm squares. about. We also peel the garlic and slice it.
  2. In a hot pot, add a little oil and fry the peppers for 5 minutes.
  3. While the peppers are on the heat, clean the mushrooms and also drain the chickpeas.
  4. Add the mushrooms and garlic to the pot and let sauté with the peppers for 10 minutes.
  5. Meanwhile, cut the sietane into 2 cm pieces. approximately.
  6. Add the crushed tomato and seitan, stir well and fry for 2-3 minutes, until we see that the tomato has lost its water.
  7. Now add vegetable broth until the vegetables and seitan are covered, add the paprika, ginger, barbecue seasoning, lemon peel and bay leaves. Cover and let cook for about 20 minutes, or a little more if we want the stew to have less liquid.
  8. We serve the hot seitan stew accompanied by the chickpeas.< /li>
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