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Argentinian Seitan Stew

Traditionally made with beef, this vegetarian version of the Argentinian classic is made with wheat protein, or “seitan”, and is just as rich and delicious. This is a quick stove-top meal your whole family will enjoy, especially served with a homemade bread.Argentinian Seitan Stew

Serves 4-5.


  • 2 Tbsp vegetable oil
  • 1 c onion, chopped
  • 1/2 red bell pepper, chopped
  • 2 c butternut squash, peeled and cut in 1/2 inch cubes
  • 3 c seitan chunks, cut in 1/2 inch pieces
  • 2 garlic cloves, minced
  • 1 poblano pepper, seeded and minced
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1 1/2 c vegetable broth
  • 1 c tomato sauce
  • 1 – 15 oz can corn with liquid
  • 1/4 c orange juice, freshly squeezed
  • 1/2 tsp orange zest
  • 1/8 tsp freshly ground black pepper
  • hot sauce to taste


  1. In a large heavy pot on medium low, heat the oil and saute the onion, bell pepper, squash, and seitan for about 10 minutes.
  2. Add the minced garlic, poblanos, oregano and salt and continue to saute another minute.
  3. Add in the all remaining ingredients, stir, and bring to boil.
  4. Turn heat down to lowest setting, cover, and simmer for about 20 minutes.
  5. Serve hot with plenty of hot sauce, garnished with minced parsley or cilantro.

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