Smoky Seitan, Pinto Bean, and Hominy Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Brown serves this satisfying vegetarian stew in roasted, seeded acorn squash halves. This dish provides nearly a day's allowance of protein, most of it from seitan, also known as wheat gluten. Chipotle chile powder lends wonderful smoky flavor. Hominy is a traditional Native American ingredient. Ingredients:
1 tablespoon canola oil |
1 1/2 cups diced white onion (about 1 large) |
1 cup diced celery (about 2 stalks) |
3/4 cup diced carrot (about 1 large) |
1 cup diced green bell pepper (about 1) |
1 teaspoon minced garlic |
2 cups organic vegetable broth (such as swanson certified organic) |
1 teaspoon chili powder |
1/2 teaspoon salt |
1/2 teaspoon chipotle chile powder |
1 (28-ounce) can diced tomatoes, undrained |
1 pound seitan, cubed |
1 (15.5-ounce) can white hominy, rinsed and drained |
1 (15-ounce) can pinto beans, rinsed and drained |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Add onion and next 4 ingredients (through garlic) to pan; sauté 5 minutes. Add broth and remaining ingredients to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are tender.
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