This Seitan (Gluten) Mushroom stew is easy and delicious. It is made in just a few minutes. I have used homemade Seitan, made from scratch, using wheat flour, but you can also buy a package of Seitan in the store. You can also make it using Vital Wheat Gluten, another form of the same thing. If you are using homemade Seitan, first you need to boil it with vegetables and natural spices. Once it is ready, cut it unto pieces. Now you are ready to make this stew.

This recipe should be easy for anyone to make, even if you have tried to use gluten before and had a hard time with it—especially if you try with the commercially prepared product rather than taking the time to wash the wheat in making gluten. If you would like to know how to make gluten from scratch using flour as I do, click on the link to get the recipe.



400 gram piece gluten
1 cup mushrooms (I use black dry mushrooms)
1 cup red onion, finely chopped
1 small green, yellow or red bell pepper, cubed
1/2 cup boiled chickpeas (optional)
Baby spinach leaves (optional)
4 medium fresh tomatoes
2 Tbsp. tomato paste
1 tsp. paprika
1 tsp. ground cumin
2 Tbsp. oil
Salt to taste (careful, not too much salt)


Cut gluten in big pieces and set aside.  If you are using fresh mushrooms, just wash and slice the mushrooms. If you are using dry ones, soak them first, then wash well and put aside. In a saucepan, add mushrooms and oil, sauté for about 5 minutes. Then stir in sliced bell peppers, onion, boiled chickpeas (optional) and fresh sliced tomatoes. Cook for 5–10 minutes, stirring frequently. Now add in the pieces of gluten, tomato paste and herbs. Mix very well and let it cook for 3–5 minutes. After this, add baby spinach leaves and mix, then switch off the stove. It is ready to serve with brown rice, brown pasta or anything you desire. Enjoy!

Dorcas N.K. Luboya
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