This vegan chile Colorado seitan stew is a plant-based, vegetarian spin on the better known meat version. Protein packed, smoky and delicious!
Recipe by Yup, it's Vegan on April 4, 2018
Prep time: PT15M
Cook time: PT45M
Total time: PT60M
Rating
5 stars (5 reviews)
Keywords
chile colorado seitan, vegan chile colorado
Ingredients
3 dried Guajillo chiles
4 dried New Mexico chiles
2 dried chiles de Arbol ((add more if you want a really spicy dish))
4 cups low-sodium vegetable broth (divided)
1 and 1/2 cups diced fire-roasted tomatoes ((1 14-oz. can))
2 tbsp neutral oil (divided (I used grapeseed))
1 yellow or white onion (diced)
6 cloves garlic (minced)
1 tbsp ground cumin
2 tsp dried oregano
1/4 tsp ground black pepper
8 oz. waxy potatoes ((such as red bliss, yukon gold, etc.) cut into bite-size pieces)
1 lb seitan ((store-bought or homemade))
1 and 1/2 tbsp apple cider vinegar
1 tbsp low-sodium soy sauce ((optional))
2 tbsp masa harina ((see notes))
Categories
dinner
Main Course
Cuisine
dairy-free
nut-free
refined sugar-free
soy-free
vegan
vegetarian
Steps
Remove the stems and seeds from all of the dried chiles, and chop any larger ones into pieces. Next, lightly toast the chiles in a dry skillet over medium heat, until warm and slightly pliable, with small brown spots, stirring frequently, about 2-4 minutes.
Add the chiles to a microwave-safe bowl with 2 cups of the vegetable broth. Cover the bowl and microwave for 2 minutes. Add to a blender along with the fire-roasted tomatoes, and blend until smooth. Set aside.
Warm 1 tablespoon of the vegetable oil in a saucepan. Add the onion with a pinch of salt. Saute the onion, stirring occasionally, until translucent and softened, about 3-4 minutes. Add the garlic and stir, cooking for another 60 seconds or until fragrant. Finally, add the cumin and oregano, and cook, stirring constantly, for about 45 seconds or until just fragrant.
Add the blended chile paste, the potatoes, and the remaining vegetable broth to the pan. Bring the mixture to a boil and then reduce to a steady simmer. Continue cooking covered, stirring occasionally, for about 20 minutes or until hot throughout, with the flavors melded.
Meanwhile, warm the other tablespoon of vegetable oil in a skillet over medium-high heat. Add the seitan and cook, stirring frequently, for about 4-5 minutes or until slightly browned and crisped around the edges. Set aside until ready to use.
Measure out approximately 1/4 cup of the cooking liquid into a bowl. Stir it together with the masa harina or cornmeal until smooth. Add this mixture back into the simmering pot, along with the apple cider vinegar, soy sauce if using, and pan-crisped seitan, and cook for about 5-7 minutes more, or until hot throughout and thickened slightly.
Season to taste with additional salt and pepper, and serve hot.
Nutitrion
Serving Size: 1 fourth recipe
Calories: 377 kcal
Carbohydrates: 33 g
Protein: 39 g
Fat: 11 g
Saturated Fat: 1 g
Sodium: 172 mg
Sugar: 6 g
Unsaturated Fat: 7 g
Reviews
Kara on 2021-07-21 (5 stars): I made this with tofu and did indeed toss a couple of dried chipotle chiles in with the Hatch red chiles I have and the result is amazing. I just ate the leftovers today and believe I'll dream about it for the next few nights. I'm in love.
Rosie on 2020-01-14 (5 stars): Easy to make, very tasty and just as good after freezing and defrosting. I added kidney beans. I’ll definitely be cooking this again!
rob on 2019-05-04 (5 stars): Great recipe, very tasty! I did add a 1 1/2 cups of black beans and will continue to do so in the future. I am not sure if I am just super sensitive to it but toasting the dried chiles caused me to cough and sneeze for a bit. It was almost like a mild pepper spray type of effect. That being said that won't keep me from making this recipe again.
Amanda on 2018-07-04 (5 stars): Thanks for this recipe it was amazing!
Deb on 2018-04-14 (5 stars): This had a really good flavor. I used chickpeas instead of seitan because I don't prefer seitan. Really enjoyed it.
