Adapted from VegetarianTimes.Com
Ingredients
2 Tbsp Olive Oil
1 large Onion (About 2 Cups)
3 large Garlic cloves, minced
1 Chipotle Chili in adobo sauce, drained and minced
8 oz. Baby Bella Mushrooms, finely chopped (1 ½ cups)
2-8 oz packages Seitan (3 cups)
3 Tbsp. Tomato Paste
2 tsp. Smoked Paprika
2 tsp. Dried Oregano
1 ½ tsp. Chili Powder
¾ tsp. Celery Salt
3-15 oz Cans Pinto or Red Kidney Beans, drained and rinsed
2-3 Large Carrots, chopped (1 Cup)
2 Tbsp. Low-Sodium Tamari Sauce
1 Tbsp. Vegan Worcestershire Sauce
Directions
- Heat oil in Dutch oven over medium-high heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown, stirring often. Add garlic and chipotle chile, and sauté 1 minute more. Stir in mushrooms; cook 3 to 4 minutes, or until softened. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water; cook 3 to 4 minutes, stirring occasionally.
- Add beans, carrots, tamari, and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender.
*Serves 8