Mushroom Seitan Stew

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Mushroom Seitan Stew with Mashed Potatoes

Mushroom Seitan Stew with Mashed Potatoes


  • 1 tbsp olive oil
  • 2 cloves garlic, peeled & minced
  • 1 medium onion, peeled and chopped
  • 500 gr white mushrooms (or other, to taste), clean & sliced
  • 1 tbsp whisky (optional)
  • 1/2 tsp marmite (or other yeast extract)
  • 1/2 tsp broth powder / granules
  • 1/2 tsp dry sage (adjust accordingly if using fresh)
  • 1/2 tsp dry rosemary (adjust if fresh)
  • 1 dl water
  • 200 gr seitan
  • salt & pepper
  • cornstarch to thicken
  • potato mash to serve
  • parsley for garnish


  1. Heat oil in a heavy bottomed pan. Add onion and garlic and cook over medium heat until golden. Add mushrooms, and toss to cover in oil. Add a pinch of salt to get the juice of the mushrooms going. Cook until mushrooms have more than halved in volume (do not reduce liquid).
  2. Add whisky if using and cook for a couple of minutes. Add sage, rosemary, pepper, marmite and broth powder. Stir to melt the marmite & combine. Add the seitan and cook for a couple of minutes. (Ideally here, let it rest for half an hour, but you can go on without waiting).
  3. Bring to a boil, use a cornstarch slurry (1 tsp starch, 1 tbsp water) to thicken stew.
  4. Serve piping hot with mashed potatoes. Garnish with parsley.

Servings: 2 servings, can be easily doubled.

Nutritional info (*):

Calories: 453
Protein: 41 gr
Fat: 13 gr
Carbs: 48 gr

(*) Info calculated with approximately 150 gr mashed potatoes (with a tiny bit of butter and some milk) per serving.

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