Portuguese-Inspired Crispy Seitan & White Bean Stew with Roasted Root Vegetables

Ingredients

• 150 g seitan cutlets, store-bought or homemade
• 0.75 cup canned white beans, drained and rinsed
• 1.5 cups fresh kale, chopped, stems removed
• 0.5 cup diced tomatoes, canned or fresh
• 0.75 cup vegetable broth, low-sodium
• 100 g parsnip, cut into 1-inch pieces
• 75 g carrot, cut into 1-inch pieces
• 0.33 medium red onion, diced
• 2 cloves garlic, minced
• 1.5 tbsp olive oil, divided for cooking
• 0.5 tsp paprika, smoked if available
• 0.5 tsp dried oregano
• 1 whole bay leaf
• 0.25 tsp sea salt, to taste

Instructions

1. 1

   Preheat oven to 425°F. Toss parsnips and carrots with 0.5 tbsp olive oil, salt, and pepper. Spread on baking sheet and roast for 20-25 minutes until caramelized and tender.

2. 2

   After vegetables have roasted for 10 minutes, heat 0.5 tbsp olive oil in a large pot over medium heat. Sauté diced red onion and garlic for 2-3 minutes until fragrant.