Slowcooked, curry spiced seitan, potato and mushroom stew

Layered with curry spices, garama masala, kale, tomato and sesame, this is a simple, slowcooked dish with rich flavour and texture. This makes 2 large bowls, or 4 small ones.


For the lentils
2T curry powder
1/2t dried red chilis (or to taste)
1/4 cup scallions, finely chopped
1T fresh garlic, minced
1t fresh ginger, minced
1t turmeric (or to taste)
1 cup lentils
1 cup boiling water
1 ‘sprig’ dried kombu, about 1″
1/2t coarse sea salt (or to taste)
2 cups vegetable stock
2 cups cremini mushrooms, stemmed and quartered
2 cups potoato, 1/2″ dice (I use organic russets for this)
2 cups green curly kale, coarsely chopped
Coarse sea salt and black pepper or chili to taste

For the seitan
1/2 cup vital wheat gluten
1/3 – 1/2 cup cold water

For the garnish
1T garam masala
1 scallion, finely sliced on an angle
1/4 cup passata
1T sesame seed butter
1t lemon juice
1/2t fresh garlic, minced
1T cold water
A pinch sea salt

Optional: Use freshly ground spices for more flavour. You can also prepare this is a large, wide bottomed pan with a lid on the stove — just be sure to adjust the cooking time. A couple tablespoons cooking oil will add flavour and mouthfeel. Replace the passata with diced tomato if you prefer and the sesame with a little coconut milk to keep it simple. Replace the seitan with extra firm tofu if you prefer, but add it with the lentils. Add some cilantro, mint or both for garnish for some additional bright green flavour.


Warm the slowcooker on high heat. Add the curry spices and toast until fragrant (about 2 – 3 minutes). Add the scallions, garlic, ginger and turmeric. Let cook 3 – 5 minutes, stirring periodically.

Add the lentils, water and kombu. Cover and cook for about 30 minutes on high heat.Add the stock, sea salt, and mushrooms. Cover and cook on low for at least 4 hours and up to 8.

When the lentils are ready, increase heat to high. Remove the kombu. Mix the water and wheat gluten for the seitan. Add as little water as necessary to form a dough. Knead for 3 minutes. Cut into 1/4″ to 1/3″ cubes. Add the seitan to the slowcooker. Cover and cook for about 30 minutes. Add the potatoes and cook for about an hour until the potatoes are fork tender.

When the stew is ready, add the kale and stir to combine. Turn off the slowcooker. Whisk the sesame seed butter, lemon juice, garlic and water. Season to taste. Warm a small pan on medium. In a small pan over medium heat, toast the garam masala until fragrant and set aside. Season the stew to taste.

Ladle out. Garnish with a sprinkle of garama masala, 2 tablespoons tomato passata, and 1/2 tablespoon sesame mixture. Sprinkle with sliced scallions and serve.

Slow-cooked mushroom stew with cabbage, potatoes, and carrots

A simple, warming stew that can go straight into a slow-cooker, shown here with a gluten free soda bread bun. This recipe easily doubles (if you have a slow-cooker to suit).


3 large portobello mushrooms (about 3 cups), stemmed,
1 1/2″ dice
2 cups packed shredded green cabbage (I use coleslaw mix)
2 cups potatoes, 3/4″ dice (I use quartered grelots)
1 cup carrots, 1″ segments (I use purple)
1 cup scallions, minced, 3″ – 4″ green reserved for garnish
2 cups vegetable stock
1/2t coarse sea salt
2T cooking oil (I use olive oil for this)
1 ‘sprig’ dried kombu (about 1″)
2T tomato passata (or puree)
1T tamari
2T fresh garlic, minced
2T tapioca flour dissolved in 2T water
Coarse sea salt and black pepper to taste

Optional: A tablespoon smoked paprika, some chopped green kale toward the end, black olives, red chili flakes, curry powder and other ingredients will give the stew some additional colour, flavour, and nutrition. You can substitute arrowroot for the tapioca, or even cornstarch if
your slow-cooker provides enough heat. Or you can add 2T wheat flour dissolved in the stock at the beginning for something more traditional. Soda bread, buns, pita, and other breads make a nice accompaniment.


Add all of the ingredients up to but not including the tapioca flour to a slow-cooker. Cook until the potatoes and carrots are fork tender. Expect 4-6 hours on high or longer on low. Note, the size and power of the slow-cooker will produce variation in the time to cook the dish. Adjust the temperature and time expectations based on yours.

When the potatoes and carrots are ready, remove the kombu. Add the tapioca flour mixture and stir to distribute. Return to heat for another 10 – 20 minutes or so, stirring periodically until the tapioca has thickened. Once the tapioca has thickened, season to taste, ladle out, garnish with scallions and serve.