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    Kosovo Bean Stew with Mushroom and Seitan

    Kosovo Bean Stew with Mushroom and Seitan etno view
    Kosovo Bean Stew with Mushroom and Seitan on ceramic plate
    Kosovo Bean Stew with Mushroom and Seitan on ceramic plate

    Kosovo Bean Stew with Mushroom and Seitan

    Print Recipe
    Serves: 4 Cooking Time: 35 min

    Ingredients

    • 2 tablespoon butter or olive oil
    • 1 chopped onion
    • 4 cloves of garlic, finely chopped
    • 2 teaspoons of sweet paprika
    • salt, freshly ground black pepper
    • 240 g chopped mushrooms (I used shitake)
    • 240 g diced seitan (or smoked tofu)
    • 2 bay leaves
    • 400 g cooked white beans
    • 240 ml vegetable stock/broth
    • 1 tablespoon of corn starch (or corn flour. I used rice flour)
    • 2 tablespoon nutritional yeast
    • chopped fresh cilantro (coriander)/parsley

    Instructions

    1

    Heat the butter or oil in a large saucepan over medium heat

    2

    Add the onion, garlic, paprika and season with salt and pepper

    3

    Cook stirring constantly for 3-4 minutes until slightly golden

    4

    Add the mushrooms, seitans and bay leaves, mix well and cook, stirring for about 5 minutes until the seitan is golden brown

    5

    Add the beans to the saucepan, stir to combine and cook for 2-3 minutes

    6

    Add three-quarters of the stock and bring the stew to a simmer

    7

    Reduce the heat to low, maintaining the simmer, and cook for about 5 minutes, stirring regularly

    8

    Put the remaining stock into a bowl with the cornstarch and whisk wekk until the cornstarch has completely dissolved

    9

    Add the mixture to the saucepan along with the nutritional yeast

    10

    Season with salt and pepper

    11

    Simmer for about 5 minutes, stirring occasionally

    12

    Garnish with parsley or cilantro, sprinkle with paprika

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