Yesterday I didn’t get around to thinking about what to make for dinner until la…

Yesterday I didn’t get around to thinking about what to make for dinner until la…


Yesterday I didn’t get around to thinking about what to make for dinner until late afternoon. Rummaging through the fridge for ideas I saw the black beans that I had cooked the day before and decided to make a bean stew of some sort to go with the cooked rice I had in the freezer and the kale I had picked out of the garden. Finding some red and green bell peppers a sweet potato and some unique new seitan that I made a few days before (see the note about where to find the recipe in the ingredient list of the recipe below) gave me the idea for a spicy black bean and roasted vegetable stew which resulted in this recipe. It was a hit– my husband declared it his favorite bean stew to date! And what’s not to like? Spicy hearty full of vegetables and protein and good flavors. I hope you’ll give it a try. Printable Copy BRYANNA’S SPICY SPUR-OF-THE-MOMENT MELANGE OF BLACK BEANS ROASTED VEGETABLES AND SEITAN (ORALTERNATIVE) Serves 6 to 8 Roasted or Broiled Vegetable/Seitan Mixture: 1 large red bell pepper seeded and cut into approximately 3/4 chunks 1 large green bell pepper seeded and cut into approximately 3/4 chunks 1 medium sweet potato peeled and cut into 3/4 chunks 2-3 cups of seitan strips (Or alternatively you could use reconstituted Soy Curls? smoked tempeh or smoked tofu instead.) (For the seitan I used the Pulled Phauxrk [pronounced like fork] recipe from avocadosandales.c… which is amazing!) about 2 tablespoons of dark sesame oil smoked sweet or hot paprika salt to taste Rest of the Melange: 1 tablespoon olive oil 1 medium onion chopped 2 large cloves garlic peeled and minced 4 cups cooked or canned black beans (use 2/ 19 oz. cans) rinsed and drained 2 cups vegan broth 14 oz. whole or diced canned tomatoes and juice (If tomatoes are whole chop them roughly.) 2 tsp. EACH dried thyme and oregano 1 bay leaf 1 chopped canned chipotle chile in adobo sauce with the a little of the sauce (Idea: Freeze the rest of the chiles and sauce in the can in an ice cube tray then pop the frozen chiles and sauce into a freezer container or bag to use in other dishes.) liquid smoke to taste (about 1 teaspoon) Serve with: steamed rice braised greens with garlic Making the Roasted or Broiled Vegetable/Seitan Mixture: Place the pepper chunks sweet potato chunks and seitan in a 9 x 13 baking pan and toss with the sesame oil smoked paprika and salt to taste. Now there are two ways to cook the veggie/seitan mixture (well three ways actually– you could grill it but I’ll leave that up to you!)– roasting or broiling. If you want to roast place the pan in a preheated 450F oven and roast for about 15-20 minutes tossing once or twice or until the vegetables are tender but not falling apart and a bit browned. If you want to broil (my choice) add a few squirts of water from a squeeze bottle to the pan and place the pan about 4 inches under your broiler coils; turn broiler on to High. Broil until the mixture until the vegetables are tender but not falling apart (adding a few more squirts of water if they are getting too dry) and a bit browned and the seitan is a bit charred (but not too much!). Remove from the oven and set aside. To make the Rest of the Melange: Saute the chopped onions and garlic in the olive oil in your wok or stew pot or large heavy skillet over medium-high heat until softened and perhaps a bit browned. Another option which will allow you to proceed with the next part of the recipe is to cook the onions and garlic in the olive oil in a covered microwave-safe pie pan or casserole with a lid. Cook on High for about 5 minutes then scrape into your pot or pan. Add the beans broth tomatoes the Roasted or Broiled Vegetable/Seitan Mixture thyme oregano bay leaf chopped chipotle chile with its sauce and the liquid smoke. Mix thoroughly but gently with a large spoon. Bring to a boil then turn down to a simmer cover and cook for about 20 minutes. (That’s enough time to cook some rice if you haven’t done it already.) Taste for salt and serve with the rice and braised greens. Nutrition Facts Nutrition (per serving): 319 calories 70 calories from fat 8g total fat 0mg cholesterol 468.2mg sodium 847.1mg potassium 45.1g carbohydrates 13.2g fiber 7.5g sugar 20.5g protein 9.2 points. Enjoy!