Seitan Stew Provencal Recipe

Name: Seitan Stew Provencal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups (about 2 pounds) seitan cubes (1 inch); 1/3 cup olive oil; 4 cloves garlic, crushed and minced; 1 large onion, diced; 3 celery stalks, cut into 1-inch pieces; 2 carrots, cut into 1/4-inch rounds; 1 medium turnip or 3-inch piece daikon radish, cut into 1/2-inch cubes; 4 cups water; 8 small plum tomatoes, quartered; 1 cup cooked white beans; 1 cup pitted black olives; 3/4 cup dry red wine; 2 bay leaves; 1 cup thick starch water (see Notes); 1/4 cup natural soy sauce; 1/4 cup minced fresh parsley; 1/2 cup whole wheat pastry flour; 3 tablespoons parsley flakes; 3 tablespoons paprika; 1 tablespoon thyme; 2 teaspoons basil; 1 teaspoon sea salt; 1 teaspoon celery seeds; 1 teaspoon garlic granules; 1/2 teaspoon black pepper; 1/2 teaspoon allspice

Servings: persons

4 cups (about 2 pounds) seitan cubes (1 inch)
1/3 cup olive oil
4 cloves garlic, crushed and minced
1 large onion, diced
3 celery stalks, cut into 1-inch pieces
2 carrots, cut into 1/4-inch rounds
1 medium turnip or 3-inch piece daikon radish, cut into 1/2-inch cubes
4 cups water
8 small plum tomatoes, quartered
1 cup cooked white beans
1 cup pitted black olives
3/4 cup dry red wine
2 bay leaves
1 cup thick starch water (see Notes)
1/4 cup natural soy sauce
1/4 cup minced fresh parsley
1/2 cup whole wheat pastry flour
3 tablespoons parsley flakes
3 tablespoons paprika
1 tablespoon thyme
2 teaspoons basil
1 teaspoon sea salt
1 teaspoon celery seeds
1 teaspoon garlic granules
1/2 teaspoon black pepper
1/2 teaspoon allspice

1
Prepare the seasoned coating mixture by combining all the coating-mix ingredients in a medium bowl.
2
Roll the seitan in the coating mix, pressing the mixture into the cubes.
3
Set the coated cubes aside.
4
In a large pot, heat the olive oil over medium heat.
5
Add the seitan cubes and brown them well on all sides (about 15 minutes).
6
To the browned cubes, add the garlic, onion, celery, carrots, turnip, and water.
7
Cover the pot and allow the stew to reach a low boil.
8
When the ingredients come to a boil, reduce the heat to low and add the tomatoes, beans, olives, wine, and bay leaves.
9
Simmer until the carrots are tender (about 20 minutes).
10
Combine the soy sauce with the starch water, then slowly add it to the stew, stirring to keep the sauce smooth.
11
Continue to simmer the stew, stirring as it thickens (about 5-8 minutes).
12
Add more water as needed.
13
Just before serving, add the fresh parsley.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 4 cups (about 2 pounds) seitan cubes (1 inch), 1/3 cup olive oil, 4 cloves garlic, crushed and minced, 1 large onion, diced, and more.

Yes, Seitan Stew Provencal falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seitan Stew Provencal

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions