Fired Up in REV: Chef Mark's Seitan "Beef" Stew


Completely meat-free while remaining rich and hearty, Chef Mark's stew is a simple family-friendly meal!


  • 1 cup vital wheat gluten
  • 3 tbsp nutritional yeast
  • 3tbsp mushroom powder
  • 1 tbsp poultry seasoning
  • ½ cup veg broth
  • ¼ cup soy
  • 1 tbsp olive oil
  • 2L veg stock for poaching
  • 1 carrot large
  • 2 stock celery
  • 1 large onion
  • 2 clove garlic
  • 2 lg portobello
  • 3 tbsp tomato paste
  • 2 clove garlic
  • 2 oz Flour
  • 1 lb potato


  1. Combine all dry ingredients. Separately combine all wet except poaching stock.
  2. Mix into a dough and kneed for a few minutes. Allow to rest in fridge for 30 min.
  3. Cut into small pieces and poach in a 2L veg stock for 45-60 min.
  4. Remove and reserve both liquid and seitan.
  1. Clean and dice carrot, onion, and celery to a small-medium dice. Slice portobello, mince garlic.
  2. Sauté all veg together with some oil. Once softened add tomato paste, and quickly cook out tomato paste. Add flour and quickly brown, add a little more oil if needed to create an aromatic roux. Take reserved seitan cooking liquid and add to pot.
  3. Peel and dice the potato and add it to the pot. Simmer for 15 minutes then add the reserved seitan and simmer until everything is tender.
  4. Adjust seasoning with soy sauce, salt, pepper. Additionally use fresh herbs like rosemary, thyme, and green onions.