Mushroom and seitan stew topped with crusty potatoes

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Mushroom and seitan stew topped with crusty potatoes

Suitable for vegans
Category Main course
Serves 6
Preparation 20 mins
Cooking 45 mins

Rating: Rated 0 / 5 (0 ratings)

This is our take on a traditional French dark stew with firm chestnut mushrooms, seitan and bitter dark ale. The quantities look huge, but it cooks down by half and is even better the next day, so make plenty and enjoy for longer!


  • 4 tbsp olive oil
  • 4 cloves garlic, finely chopped
  • 350g jar Yakso seitan
  • 1 tsp Marmite or yeast extract
  • 500ml vegetable stock or water
  • 2 bay leaves
  • 1 tbsp chopped thyme
  • sea salt and freshly ground black pepper
  • olive oil
  • 4 medium onions, sliced
  • 500g chestnut mushrooms, quartered
  • 1 tbsp plain white flour
  • 2 tbsp shoyu or 1 tbsp tamari
  • 500ml dark ale
  • 1 sprig of sage
  • 1 tbsp brown sugar
  • For the potato topping: 2 large baking potatoes, parboiled and sliced


Stage 1

Heat the olive oil in a large ovenproof casserole dish. Add the sliced onions and fry until golden and beginning to caramelise. Add the garlic and fry for a further
minute. Add the quartered mushrooms, turn up the heat and stir-fry until the mushrooms are beginning to brown.

Stage 2

Cut the seitan into chunks, keeping the liquid from the jar to add to the stock. Add the seitan to the mushrooms and stir-fry quickly.
Take the casserole off the heat and stir in the flour.

Stage 3

For the stock, add the Marmite, shoyu or tamari, and the liquid from the seitan jar, to a large jug and make up to 500ml with vegetable stock or boiling water.

Stage 4

Over a low heat, stir the stock into the casserole, then add the beer, bay leaves, sage, thyme and sugar and bring to the boil, stirring all the time. Lower the heat and
simmer very gently for about 30 minutes until the stew has reduced by a one-third and is a lovely rich brown colour.

Stage 5

Check the seasoning and add salt and lots of freshly ground black pepper. Remove the bay leaves and the sprig of sage. Place the slices of parboiled potato on top and drizzle with olive oil and a pinch of salt.

Stage 6

Heat the grill and place the stew underneath until the potato top is crisp and golden. Alternatively, place in an oven preheated to 200C/fan 180C/gas 6 and cook for 30 minutes. Serve with sautéed kale, cavolo nero or cabbage.
COOK'S TIP Yakso is our favourite brand of seitan which comes in a jar and is marinated in flavoured tamari.


Mushroom and seitan stew topped with crusty potatoes


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Rachel Demuth

Nutritional info

Nutritional values are per serving.

  • Calories: 302g
  • Fat: 9g
  • Saturated fat: 1g
  • Protein: 16g
  • Carbohydrates: 33g
  • Sugars: 12g
  • Fibre: 5g
  • Salt: 1.82g

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