Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot over medium heat, then add 1 large finely chopped onion and sauté for 5-7 minutes until softened and translucent.

2. 2

   Stir in 4 minced garlic cloves and cook for an additional 1 minute until fragrant, taking care not to burn the garlic.

3. 3

   Pour in 400 grams of canned crushed tomatoes, 2 cups (480 ml) of vegetable broth, and 3 tablespoons of Tkemali plum sauce, then bring the mixture to a gentle simmer.

4. 4

   Carefully add 400 grams of seitan cut into 3 cm cubes to the simmering liquid, ensuring they are submerged, and poach them gently for 15 minutes, allowing them to absorb the rich flavors.

5. 5

   Incorporate 150 grams of finely ground walnuts and 1.5 teaspoons of Svaneti Salt into the stew, stirring well to combine and thicken the sauce.

6. 6

   Gently simmer the stew for an additional 10 minutes, allowing the flavors to meld and the sauce to reach your desired consistency.

7. 7

   Stir in 1/2 cup of fresh chopped cilantro and 1/4 cup of fresh chopped tarragon just before serving, allowing the fresh herbs to wilt slightly.