Spanish Saffron Seitan & White Bean Estofado with Crispy Garlic Croutons

Ingredients

• 150 g seitan, cubed, store-bought or homemade
• 3/4 cup white beans, canned, drained and rinsed
• 1/2 cup crushed tomatoes, canned is fine
• 3/4 cup vegetable broth, low-sodium preferred
• 1/4 cup dry white wine, or additional broth
• 1/4 tsp saffron threads, bloom in warm broth first
• 3 whole garlic cloves, minced, divided: 2 for braise, 1 for croutons
• 1/4 cup onion, diced, small dice
• 2 tbsp sun-dried tomatoes, chopped, oil-packed
• 1/2 tsp smoked paprika, Spanish style
• 1/4 tsp dried thyme
• 1 1/2 cups cauliflower florets, fresh or frozen
• 1 1/2 tbsp nutritional yeast, for umami depth
• 2 tbsp olive oil, divided: 1 tbsp for cooking, 1 tbsp for croutons
• 1 oz crusty vegan bread, cut into cubes for croutons
• 1/4 tsp sea salt, to taste
• 1/8 tsp black pepper, to taste
• 1 tbsp fresh parsley, chopped, for garnish

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.