A vegan take on a thick Norwegian stew. A delicious thick stew made with seitan and packed with a variety of root vegetables. Perfect for a cold day served with some bread.
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Prep Time 10 minutesmins
Cook Time 30 minutesmins
Course Main
Cuisine Norwegian
Servings 4
Ingredients
500gseitancut into bite-sized pieces
2tablespoonsrapeseed oil
20gvegan butter
2medium white onionsdiced
3medium carrotsdiced
4sprigs of fresh thyme
300gceleriaccut into 2cm cubes
3small white turnipscut into 2cm cubes
4medium potatoescut into 2cm cubes
500mlvegan chicken stockor vegetable
3bay leaves
1teaspoonfreshly cracked black pepper
Salt to taste
2tablespoonschopped fresh parsley
Instructions
Heat the oil in a large pot over medium heat. Once hot add the seitan and sauté until golden all over.
Remove the seitan from the pan and reserve for later.
Add the butter to the pan. Once melted add the diced onions, diced carrots and the sprigs of thyme with a pinch of salt and sauté until the onion is soft and translucent. Around 6 minutes.
Add the rest of the ingredients minus the parsley. Don't add too much salt at this stage. The seasoning can be adjusted once cooked. Make sure the stock covers all the vegetables. Add some water if needed.
Bring to a boil then turn down the heat to a gentle simmer.
Add in the reserved seitan then cover the pot and cook until the potatoes are starting to fall apart, around 20 minutes. Check the stew occasionally for the desired consistency. Stirring the stew will help break down the potatoes and thicken the stew.
Taste and adjust the seasoning if needed. Remove the sprigs of thyme and bay leaves before serving.
Serve hot in bowls with the parsley as a garnish and with a side of Norwegian flatbrød.