Stoofvlees (Belgian)

Vegan Stoofvlees

I use about 300 grams of homemade seitan chunks, but you could use Lamyongs mushroom chunks or other mock meats.

Plain flour for dusting

Margarine for frying

Vegetable oil for frying

1 large onion chopped

2 teaspoons crushed garlic

2 tablespoons of red wine vinegar

1 stubbie of beer – I use VB (375 ml)

2-3 parsley sprigs

2-3 bay leaves

2 tablespoons of brown sugar

1 slice of thickly sliced bread or 2 thin slices

Dijon mustard to spread on the bread (be moderately generous here)

Salt & pepper to season


Toss the mock meat around in a plastic container with flour & salt & pepper to generously coat

Melt a dollop of margarine & a slash of oil in a deep pan that has a lid for later.

Fry onion until transparent & then add garlic

Add mock meat, heat through & ensure it is all coated in the margarine & oil. (Add more if necessary)

Add beer – stir it in

Add brown sugar, vinegar, parsley & bay leaves – stir to combine everything

Cover & simmer for at least 30 minutes. (I simmer mine for about an hour.) Remove bay leaves

Remove parsley stems, but leave parsley leaves

After simmering, add the bread spread with Dijon mustard face down on the stew. Push the bread down into the stew with a spoon & simmer again for another 30 minutes with the lid off. Moving about occasionally.

At 20 minutes, break up bread with wooden spoon to help it absorb any extra liquids.

Traditionally served with French fries, I prefer mine with a garlicky mashed potato

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