Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large Dutch oven or heavy-bottomed pot, heat 3 tablespoons of olive oil over medium heat, then add 2 large chopped yellow onions and sauté until softened and translucent, about 8-10 minutes.

2. 2

   Add 500 grams of seitan, cut into 1-inch cubes, to the pot and brown lightly on all sides for approximately 5 minutes.

3. 3

   Stir in 6 minced garlic cloves, 2 tablespoons of Khmeli Suneli, 1 tablespoon of sweet paprika, 1.5 teaspoons of salt, and 0.5 teaspoon of black pepper, cooking for 1 minute until fragrant.

4. 4

   Pour in 1 cup of dry red wine, scraping the bottom of the pot to deglaze and release any browned bits, then add 2 tablespoons of tomato paste, mixing well to combine with the ingredients.

5. 5

   Add 800 grams of undrained canned diced tomatoes and 400 grams of drained and rinsed canned red kidney beans to the pot, stirring everything thoroughly to ensure even distribution.

6. 6

   Bring the mixture to a gentle simmer, then cover the pot and transfer it to a preheated oven at 160°C (325°F) for 2.5 hours, or cook on low in a slow cooker for 5-6 hours, until the flavors are deeply melded and the seitan is tender.

7. 7

   Roughly chop 150 grams of walnuts, 30 grams of fresh cilantro, and 30 grams of fresh parsley, then stir these fresh ingredients into the stew during the final 15 minutes of cooking.

8. 8

   Taste the stew and adjust the seasonings if necessary before serving the warm Georgian Seitan and Walnut Stew.