Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of rapeseed oil in a large oven-safe pot or Dutch oven over medium-high heat.

2. 2

   Add 500 grams of seitan chunks to the hot oil and sear until lightly browned on all sides, then remove the seitan and set aside.

3. 3

   Add 2 large sliced leeks, 3 medium chopped carrots, and 2 medium chopped turnips to the same pot, cooking for 8 minutes until softened, stirring occasionally.

4. 4

   Return the seitan to the pot, then pour in 700 ml of vegetable broth and 200 ml of dark vegan ale, stirring in 100 grams of rinsed pearl barley and 1 tablespoon of chopped fresh thyme.

5. 5

   Season the mixture with 1 teaspoon of salt and 0.5 teaspoon of black pepper, bring to a gentle simmer, then cover the pot with a lid.

6. 6

   Transfer the covered pot to a preheated oven at 160°C (325°F) and braise for 2 hours and 30 minutes, or until the vegetables are very tender and the barley is cooked through.

7. 7

   Carefully remove the pot from the oven, stir well, and adjust seasonings if necessary, then let it rest for 10 minutes before serving.

8. 8

   Garnish each serving with 2 tablespoons of fresh chopped parsley just before presenting the dish.