• Angelica Larsson

My mums chicken stew | Vegan-Seitan

Uppdaterat: 6 feb.

Happy Friday my lovelies! As many of you know I made some setian chicken fillets a while a go and I wanted to try and make my mums chicken stew with them because there are a lot of dishes that I have had in my life that brings so much joy due to them being made with so much love. I gave it a try and it turned out so much better than I expected as the fillets managed to absorb a lot of the beautiful stew flavour without becoming rubbery and I want to share this recipe with all of you!

What you need:

100g pasta

250g peas

2 vegan chicken fillet (I have a recipe on these here)

2-3 tbsp tomato puree

3 tbsp paprika powder

1/2 tsp white pepper

1 litre water

1 onion

1 tsp salt

Serves two.

Note! The chicken fillets aren't gluten free.

Begin with bringing a pot up to medium high heat with a splash of olive oil. Chop the onion and add into the pot fry it for a couple of minutes until it gets some colour.

Then add the paprika and tomato puree and stir it in and fry it off for a couple of minutes. Now pour in the water add the salt and pepper. Allow it to boil for 10 minutes.

I add the vegan fillets and cook it for 15-20 minutes so it can absorb some of the flavour. Though keep in mind some seitan become tough however the ones I made did not but that can depend on how you prepare them. You could fry it off in a pan as an alternative.

Take the fillets out and set aside on a plate, add the peas into the stew and cook for 10 minutes then add the pasta and cook a couple of minutes more than what the packet states as it takes a bit longer in the stew.

Now it's ready to serve!

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