Kosovo Bean Stew with Mushroom and Seitan
Print RecipeIngredients
- 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
Heat the butter or oil in a large saucepan over medium heat
Add the onion, garlic, paprika and season with salt and pepper
Cook stirring constantly for 3-4 minutes until slightly golden
Add the mushrooms, seitans and bay leaves, mix well and cook, stirring for about 5 minutes until the seitan is golden brown
Add the beans to the saucepan, stir to combine and cook for 2-3 minutes
Add three-quarters of the stock and bring the stew to a simmer
Reduce the heat to low, maintaining the simmer, and cook for about 5 minutes, stirring regularly
Put the remaining stock into a bowl with the cornstarch and whisk wekk until the cornstarch has completely dissolved
Add the mixture to the saucepan along with the nutritional yeast
Season with salt and pepper
Simmer for about 5 minutes, stirring occasionally
Garnish with parsley or cilantro, sprinkle with paprika
