Smoky Seitan, Pinto Bean, and Hominy Stew Recipe

Randy Mayor; Katie Stoddard

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.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Nutritional 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

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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

Preparation

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.

Note:

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.

Andrew Brown,

White Dog Cafe, Philadelphia, PA,

November 2007