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Smoky Seitan, Pinto Bean, and Hominy Stew

Randy Mayor; Katie Stoddard
Yield 8 servings (serving size: 1 cup)
Brown serves this satisfying vegetarian stew in roasted, seeded acorn squash halves. This dish provides nearly a day's allowance of protein, most of it from seitan, also known as wheat gluten. Chipotle chile powder lends wonderful smoky flavor. Hominy is a traditional Native American ingredient.

Ingredients

  • 1 tablespoon canola oil
  • 1 1/2 cups diced white onion (about 1 large)
  • 1 cup diced celery (about 2 stalks)
  • 3/4 cup diced carrot (about 1 large)
  • 1 cup diced green bell pepper (about 1)
  • 1 teaspoon minced garlic
  • 2 cups organic vegetable broth (such as Swanson Certified Organic)
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon chipotle chile powder
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1 pound seitan, cubed
  • 1 (15.5-ounce) can white hominy, rinsed and drained
  • 1 (15-ounce) can pinto beans, rinsed and drained

Nutrition Information

  • calories 319
  • caloriesfromfat 10 %
  • fat 3.5 g
  • satfat 0.4 g
  • monofat 1.3 g
  • polyfat 1.3 g
  • protein 46 g
  • carbohydrate 27.2 g
  • fiber 5.2 g
  • cholesterol 0.0 mg
  • iron 4.1 mg
  • sodium 488 mg
  • calcium 128 mg

How to Make It

  1. Heat oil in a Dutch oven over medium-high heat. Add onion and next 4 ingredients (through garlic) to pan; sauté 5 minutes. Add broth and remaining ingredients to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are tender.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

White Dog Cafe, Philadelphia, PA