Epic and hearty ‘beef’ COFFEE stew and cauliflower puree⎜simple and easy to make ☕️

This epic and hearty 'beef' coffee stew and cauliflower puree is made with vegetables, seitan, coffee and its perfect with the most amazing cauliflower puree! Because the cauli puree is lower in calories and higher in nutrition, and goes perfectly well with the coffee's intense and complex taste. Just heaven on earth!
• COFFEE STEW:
• 2 tablespoons of olive oil
• 2 small carrots, sliced
• 1 medium onion, minced
• 2 garlic cloves, minced
• 1 small tomato, minced
• 1 tablespoon of soy sauce
• 1 1/2 cups of canned champignons, drained
• 1 piece of seitan
• 1/2 teaspoon of hot or smoked paprika
• 1/4 teaspoon of dried oregano
• Black pepper to taste
• Salt to taste
• Fresh sage
• Fresh parsley
• 1 1/3 cup of veggie broth
• 1/2 cup of brewed coffee (preferably freshly brewed but instant coffee works well too)
• 1 tablespoon of cornstarch diluted in 4 tablespoons of water or veggie broth
• CAULIFLOWER PUREE:
• 1 large head of cauliflower
• 3 tablespoons of unsweetened soy milk
• 3 tablespoons of vegan butter (recipe below)
• Salt to taste
• Black pepper to taste
• Nutmeg to taste

Instructions

  • 1.
    COFFEE STEW
  • 2.
    Chop the seitan into bite size pieces. Reserve.
  • 3.
    On medium heat, add the olive oil to a pot, then the carrots and onions. Sauté until golden, add the garlic and sauté for 40 seconds.
  • 4.
    Add sage, the salt, pepper, smoked paprika, oregano, the champignons, the veggie broth, and soy sauce, let cook for 15 minutes
  • 5.
    On a separate pan, pan sear the seitan by adding oil to a pot and sautéing the seitan until golden brown. Add about 4 tablespoons of the coffee, salt and pepper. Let it sauté in medium heat until coffee disappears. Turn off the heat, and reserve.
  • 6.
    Now we are going to add the remainder of the coffee to the stew, then the cornstarch slurry and the pan seared seitan and let it cook for 3 minutes more.
  • 7.
  • 8.
    CAULIFLOWER PURÉE:
  • 9.
    Cut the cauliflower into florets, simmer it in water and salt until tender.
  • 10.
    Drain the cauliflower and put it back to the pot, along with the unsweetened soy milk ,the vegan butter, salt, pepper and nutmeg and purée it until very smooth, warm it up and serve it under the coffee stew.
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