Mediterranean stew

Ingredients for 4 servings:

• 400 g tomatoes, chopped
• 200 g chorizo ​​(seitan chorizo)
• 4 garlic cloves
• 4 potatoes
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• 1 zucchini
• 1 bunch of soup vegetables
• ½ bunch of spring onions
• 2 tbsp tomato paste
• 2 tbsp spice mix (Arrabiata spice mix)
• 1 tbsp white wine vinegar
• 1 tsp oregano
• 800 ml vegetable stock

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

vegan, with seitan chorizo

Slice the garlic. Slice the spring onion and set the green part aside. Cut the remaining vegetables and the seitan into bite-sized pieces. Dice the potatoes and rinse them with clean water until no starch comes out. Add enough oil to a large pot to cover the bottom. Brown the seitan all over. Add the garlic and the white part of the spring onions to the seitan and sauté. Stir in the tomato paste and sauté briefly. Add the remaining vegetables, season with salt and pepper, and sauté for 5 minutes, stirring occasionally. Add a little more oil if necessary. Stir in the tomatoes, potatoes, white wine vinegar, and spices and simmer for 3 minutes. Top up with the vegetable stock and simmer with the lid on for at least 30 minutes, until the potatoes are tender. Finally, add the green part of the spring onions and garnish with parsley, if desired. Tip: You can find a recipe for homemade vegan chorizo ​​made from seitan in the recipe overview on my profile page.