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  • 2 Tbsp. virgin coconut or vegetable oil, divided
  • 1 (8oz) package cubed seitan, cut in 1” cubes
  • 1 medium onion, sliced thin (1¼ cups)
  • 1½ Tbsp. chopped garlic (4 cloves)
  • 4 cups water
  • 2 medium potatoes, cut in 1” (8oz)
  • 4 medium carrots, cut in ¾” slices
  • 8oz crimini mushrooms, quartered (baby bellas)
  • 4oz cherry or grape tomatoes, halved
  • 1 Tbsp. vegan Worcestershire sauce
  • 1 Tbsp. red wine vinegar
  • 1 vegetable bouillon cube
  • 1 tsp. Unbeef bouillon powder
  • 1 tsp. paprika
  • ½ tsp. dried thyme
  • ½ tsp. dried rosemary
  • 1 bay leaf
  • Freshly ground black pepper (to taste)
  • 1½ cups fresh or frozen peas
  • 2 Tbsp. tapioca starch
  • ½ lb. homemade seitan can certainly be used.

Whisk the tapioca starch with 2 Tbsp. of water.

Heat a large saucepan or soup pot over medium heat. Add 1 tablespoon of the coconut oil and brown seitan cubes on all sides. Remove from pan and set aside.

Melt remaining tablespoon of coconut oil over medium-low heat in same pan and add onion and garlic. Cook and stir until soft and translucent, about 10-15 minutes.

Add all remaining ingredients except peas and tapioca starch, and simmer, stirring occasionally, until potatoes and carrots are tender, about 30-40 minutes.

Add reserved seitan and peas and cook 5-10 minutes more. Stir in tapioca starch, remove bay leaf, season to taste and serve.