Cooks in: 10h 30mins
+ 8h
Levels: Medium
Serves: 4
List of Ingredients
- 14 OZ. of unflavored seitan
- 7 OZ. of cardoncelli (or portobello) mushrooms
- 4 OZ. of dried beans (or canned)
- tomato paste
- 4 of artichokes
- 1 of shallot
- Thyme
- Parsley
- Chili pepper flakes
- Vegetable broth
- Marjoram
- Extravirgin olive oil
- Salt
Method
1
For the seitan, mushroom and bean stew recipe, soak the dried beans for at least 8 hours, then boil them for about 2 hours in water. Clean the artichokes and cut them into wedges; clean the mushrooms and slice them. Peel and slice a shallot, brown it in a drizzle of oil for a couple of minutes, add the mushrooms and then the artichokes after 1 minute.
2
Cover with broth and cook for 10 minutes. Cut the seitan into small cubes and add it to the rest. Blend part of beans with a ladle of cooking water, the tomato paste and a pinch of chili pepper, then pour the obtained cream and whole beans into the pot with the seitan.
3
Continue cooking for about 20 minutes, then season with salt and finish with chopped parsley, marjoram and thyme and serve.