Slow Cooker Seitan "Beef" Stew

Slow Cooker Seitan "Beef" Stew:

24 oz seitan, cubed into large bite-sized pieces
64 oz organic low sodium vegetable broth
1/4 cup garbanzo bean flour
16 oz organic tomato paste

3-4 large organic carrots, chopped
4 organic red potatoes, cubed
3 organic celery stalks, chopped
1 organic medium onion, chopped
4 organic garlic cloves, minced
3/4 cup organic sweet yellow corn

2 1/2 tablespoons organic parsley
2 tablespoons organic oregano
2 teaspoons organic thyme
3 organic bay leaves
1 teaspoon organic onion powder
1 teaspoon  organic garlic powder
3/4 teaspoon organic ground black pepper
1/4 tsp freshly ground sea salt

Optional: add 1/2 cup organic peas and/or string beans


First, add the vegetable broth to the slow cooker and whisk in the garbanzo bean flour and all purpose flour thoroughly then whisk in the tomato paste. Add all of the spices, cover and let warm while you prepare the vegetables. Drain the seitan and pat down with paper towels lightly reducing the amount of water left inside, cube to large bite-sized pieces, then add to the slow cooker. Prepare and then add the vegetables, cover and cook for 6-8 hours, and Enjoy!

Another heartier soup you may enjoy:

Healthy Sweet Potato & Quinoa Soup!

Healthy Sweet Potato & Quinoa Soup:

Soup:
1 cup organic quinoa, cooked
4 cups organic sweet potato, cubed largely
2 organic carrots, diced
1 organic garlic clove, minced
3 tablespoons, organic extra virgin olive oil
32oz organic, low sodium vegetable broth

Topping
1/2 cup organic panko breadcrumbs
1 1/2 tblsp organic extra virgin olive oil


Preheat oven to 400 degrees.

Peel the sweet potato and dice into large cubes. Place into large bowl and coat with 2 tblsp of olive oil then transfer into glass pan and roast for 10 minutes. At 10 minutes take out of oven and rotate pieces, then roast for an additional 10 minutes.

While potato is roasting, dice carrots and onion, and mince garlic. Add vegetables to medium soup pot and sauté in 1 tblsp of olive oil until onion is tender. Once potatoes are done and onions are tender, add broth and cooked potatoes to pot and simmer until carrots are completely tender. About 15-25 minutes.

While soup is simmering, cook quinoa according to directions on packaging.

Once vegetables are soft, blend mixture in blender, food processor, or Vitamix until combined to your desired texture, then return to pot over very low heat.

Finally, heat 1 1/2 tblsp olive oil in a small pan over medium-low head and add the panko breadcrumbs. Stir continuously until lightly browned.

Divide soup and top with 2-3 tablespoons of panko topping and serve immediately.

Makes 5 servings