This Seitan, Potatoes and Peas Stew is really easy to make and it tastes delicious!
Try and find some thick Seitan cutlets if you can for extra texture.
It’s lovely as a main course served with steamed Basmati Rice on the side seasoned with saffron and almond flakes.

Ingredients for 4/6 people:

3 medium Potatoes
4 thick Seitan Cutlets
1 Leek
200 gr frozen Peas
1 table spoon EVO Oil
1 table spoon Tamari sauce
1 table spoon mixed vegetable Bouillon
1 table spoon chopped fresh or dry Chives
1 table spoon dry Marjoram


If you are in a hurry this recipe is easily made in a pressure cooker, however a normal pan will do just fine.
Slice the leek and gently stir fry it with the Olive oil and 2 table spoons of water for about 5 minutes.
Peel and dice in small cubes the potatoes, defrost slightly the frozen peas in a colander under running water and add them to the pan.
Stir and simmer gently on a low flame for about 5/10 minutes.
Cut the Seitan cutlets in quite big chunks, add it to the pan together with the herbs and the remaining seasonings.
Add a generous cup of water, cover and cook for 10 minutes from the whistle.
Once the cooking time is over and the cooker is no longer steaming open up your pan and check that your Stew is perfectly done.
If not you can add few extra minutes with no lid on.
If you are using a normal pan cooking time should be 30 minutes.

This post is also available in: Italian