Spanish Saffron Seitan & White Bean Stew with Crispy Garlic Bread

Ingredients

• 150 g seitan, cubed or sliced
• 1 can (400g) canned white beans, drained and rinsed
• 1 1/2 cups vegetable broth
• 0.1 teaspoon saffron threads, steeped in warm broth
• 1/2 medium yellow onion, diced
• 4 cloves garlic, minced, divided
• 3 tablespoons sun-dried tomatoes, chopped
• 1 medium zucchini, diced
• 1 1/2 cups spinach, fresh
• 2 tablespoons olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon sea salt
• 1 pinch black pepper, to taste
• 1 slice (40g) crusty vegan bread, thick cut
• 1 tablespoon vegan butter, for bread
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon nutritional yeast, optional topping

Instructions

1. 1

   Steep saffron threads in 1/4 cup warm vegetable broth for 5 minutes.

2. 2

   Heat olive oil in a large pot over medium heat. Sauté diced onion for 3-4 minutes until softened.