Recipe by SPACEKADET
"A delicious stew of fresh vegetables and seitan! It is not only easy to make, but also very satisfying!"
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uncooked brown rice
2 1/2 cups
1 (14.5 ounce) can
diced tomatoes with garlic
1 (8 ounce) package
chopped fresh green beans
sliced green onions
celery salt to taste
Excellent! Prepared as directed and served over brown rice. The rice really adds to the flavor and texture. Could easily substitute soy crumbles for the seitan. I was concerned about the vegetable combination, but it was delightful. My husband and children agree. I will definitely make this again. Thanks for the recipe.
It's ok. I added 2 cloves of garlic and 1/2 tsp of dried dill for added flavor. To be honest, that didn't help much. It was terribly bland. I decided to put it over quinoa instead of rice. I don't think it made too much of a difference. If I make this again I will rethink the ingredients to make it more enjoyable.
This was pretty good, but not great. There's not much to it. Good for a light meal though, but not when you want flavor. I didn't use the seitan since I couldn't find any, but used kidney beans instead.
I followed the directions and found that this dish came out not so much like a stew- but more like a soup. I even added some cornstarch to try and thicken it up but was not very suceesful.
This recipe is easy, tasty, and healthy. I recommend adding at least two cloves of minced fresh garlic in order to give the soup a little more flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Monica's Vegetable and Seitan Stew
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 300
** Calories from Fat: 31
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