Vegan Carbonada Criolla with Seitan

Ingredients

• 1 pound, cubed Seitan
• 1 medium, chopped Onion
• 1 medium, chopped Red Bell Pepper
• 2 medium, cubed Russet Potatoes
• 2 medium, cubed Sweet Potatoes
• 2 ears, cut into 1-inch pieces Corn on the Cob
• 1 can (14 oz) Diced Tomatoes
• 1/2 cup, chopped Dried Apricots
• 1/4 cup Raisins
• 6 cups Vegetable Broth
• 2 tablespoons Olive Oil
• 1 teaspoon Smoked Paprika
• 1 teaspoon Dried Oregano
• 1 leaf Bay Leaf
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the about 450 g of cubed seitan. Cook, turning occasionally, for 8-10 minutes, or until the seitan is browned on all sides.
2. 2Add the 1 medium chopped onion and the 1 medium chopped red bell pepper to the pot with the seitan. Cook, stirring often, for 5-7 minutes, or until the vegetables have softened.
3. 3Pour in the 6 cups of vegetable broth. Add the 2 medium cubed russet potatoes, 2 medium cubed sweet potatoes, 2 ears of corn cut into 2.54 cm pieces, 1 can (about 400 g) diced tomatoes, 1/2 cup chopped dried apricots, 1/4 cup raisins, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir everything together.
4. 4Increase the heat to medium-high (204.4°C / 200°C) and bring the stew to a boil. Once boiling, reduce the heat to low (93.33°C / 95°C), cover the pot, and let it simmer for 45-50 minutes. Stir occasionally. The stew is ready when the potatoes and sweet potatoes are easily pierced with a fork.
5. 5Carefully remove and discard the 1 bay leaf from the pot. Ladle the Carbonada Criolla into bowls and serve hot.

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