Peruvian-style vegan cilantro, seitan and potato stew

This stew is not one for the cilantro haters, since the flavor of that divisive herb permeates the whole dish.

Don’t skip the salsa criolla with which this dish is intended to be served. The onions soak in salt water and then “cook” in lime juice and vinegar, so they’re not a total make out-spoiler.

Ingredients

• 1 bunch cilantro (chop off the stems)
• 1 jalapeno, deseeded (maybe even 1/2 a jalapeno)
• 2 cloves garlic
• 1 cup water
• 1/2 tsp salt (or to taste)
• juice of two small limes
• 8 ounces seitan
• 1 large potato, sliced into 1/2″ thick pieces
• 1 cup frozen peas and carrots

Instructions:

1. Blend cilantro, water, garlic, jalapeno and lime juice; pour into a small saucepan with potatoes, seitan, and frozen pea/carrot mix.
2. Simmer for around 30 minutes or until potatoes are cooked.

Serve with rice and Salsa criolla.   Recipe below

What You'll Need

• 2 red onions (sliced in very thin half moons)
• 1 to 2 ají or jalapeño peppers (seeded and sliced into very thin matchsticks, to taste)
• 1 tablespoon cilantro (chopped fresh, or parsley, or a combination of both)
• 2 tablespoons lime juice (freshly squeezed)
• 1 tablespoon vinegar
• Salt and pepper to taste

How to Make It

1. Soak the thinly sliced onions in salt water for 10 minutes. Drain and let dry.
2. Mix the sliced onion with the rest of the ingredients in a bowl. Cover with plastic wrap and let the salsa marinate at room temperature for 30 minutes before serving.
3. Store salsa in the refrigerator for up to 2 days.