Vegan Flemish Stoofvlees (Stoverij)

Ingredients

For 4 portions

• 🧈 40g plant-based spread
• 🧈 500g seitan
• 🌾 20g flour
• 🧅 500g onions
• 🍺 330ml strong beer
• 🥕 300ml vegetable broth (rehydrated stock cube)
• 🍚 15g brown sugar
• 🍶 15ml red wine vinegar
• 🥣 10ml soy sauce
• 🌿 3g fresh thyme
• 🌿 1g bay leaf
• 🍞 40g white bread
• 🥣 20g mustard
• 🌿 1g black pepper

Method

1. Cut the seitan into large chunks and toss with the flour. Slice the onions.
2. Melt half the plant-based spread in a large casserole and brown the seitan over a medium-high heat for 5 minutes, until crisp at the edges. Lift it out.
3. Add the rest of the spread and the onions and cook gently for 20 to 25 minutes, stirring now and then, until soft and deep golden.
4. Pour in the beer, scraping up the brown bits from the bottom of the pan. Use a dark Belgian abbey or brown ale if you can, and check the label if you want it strictly vegan.
5. Add the stock, brown sugar, vinegar, soy sauce, thyme, bay leaf and seitan and bring to a gentle simmer.
6. Spread the bread thickly with the mustard and lay it mustard-side down on top of the stew. Don't stir it in.
7. Cover and simmer very gently for 1 hour, stirring once the bread has dissolved into the sauce.
8. Remove the thyme stalks and bay leaf. Season with pepper and salt, and add a little more vinegar or sugar to balance the sweet and sour.
9. Serve with fries or boiled potatoes and a spoonful of apple purée.