Smoky Seitan and White Bean Skillet Stew

Ingredients

• 8 oz seitan
• 1 can (15 oz) canned cannellini beans, drained
• 1 cup canned crushed tomatoes
• 1 small yellow onion
• 3 cloves garlic
• 1.5 tsp smoked paprika
• 1.5 tbsp olive oil
• 3 cups baby spinach
• 1/2 cup vegetable broth
• 1 tbsp tomato paste
• 2 slices crusty bread

Instructions

1. Tear or chop the seitan into bite-size pieces. Dice the onion and mince the garlic.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear the seitan 4-5 minutes, turning, until browned and crisp at the edges, then scrape onto a plate.
3. Add the remaining oil and the onion to the same pan; cook 3-4 minutes until soft and translucent and smelling sweet. Stir in the garlic, smoked paprika and tomato paste and cook 1 minute until fragrant and brick-red.
4. Pour in the crushed tomatoes and broth, add the beans, and simmer 5-6 minutes until the sauce thickens enough to coat a spoon. Return the seitan, then stir in the spinach a handful at a time until just wilted, about 1 minute.
5. Taste and season with salt and pepper. Ladle into bowls and serve with crusty bread for mopping up the broth.

Nutrition (per serving)

Calories

650

Protein

40 g

Fat

18 g

Carbs

74 g