Spanish Saffron Seitan & White Bean Estofado with Crispy Garlic Croutons

Ingredients

• 150 g seitan, cubed, store-bought or homemade
• 0.75 cup white beans, canned, drained and rinsed
• 0.5 cup crushed tomatoes, canned is fine
• 0.75 cup vegetable broth, low-sodium preferred
• 0.25 cup dry white wine, or additional broth
• 0.25 tsp saffron threads, bloom in warm broth first
• 3 whole garlic cloves, minced, divided: 2 for braise, 1 for croutons
• 0.25 cup onion, diced, small dice
• 2 tbsp sun-dried tomatoes, chopped, oil-packed
• 0.5 tsp smoked paprika, Spanish style
• 0.25 tsp dried thyme
• 1.5 cups cauliflower florets, fresh or frozen
• 1.5 tbsp nutritional yeast, for umami depth

Instructions

1. 1

   Bloom saffron threads in 2 tablespoons warm vegetable broth, set aside.

2. 2

   Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear seitan cubes on all sides until golden (3-4 minutes), remove and set aside.