Spicy South American Seitan “Sloppy Joe” Stew

Last night, I tweaked the Smoky South American Seitan Stew from Grub and realized as I was eating it (and chugging apple cider in between bites — did you read spicy up there in the title?) that it would make a perfect filling for sloppy joes. So I made Isa Chandra Moskowitz’s Olive Oil Bread and turned the leftovers into sloppy joes. It’s definitely not the traditional sloppy joe sandwich, as it has potatoes and yams, but I personally love potatoes (or french fries ;)) on sandwiches. I think you’ll agree.

P.S. Isa’s Olive Oil Bread is the bomb. It’s got a crusty exterior, which I’ve always had trouble creating with homemade breads. Perfect for dipping into soups, spreading butter and jam and making sloppy joes! Bonus: it is super easy to make. I’m talking to the people who find themselves too lazy to make homemade bread. I feel ya, and I’m telling you, it was surprisingly easy!

Spicy South American Seitan “Sloppy Joe” Stew

If you are making the stew first and using the leftovers for sloppy joes, when you reheat the stew, let it simmer for a while to thicken before you make the sloppy joes. If you are making this directly into sloppy joes, let it cook down more than the recipe says until it looks sloppy joe-worthy.

I like to roast the potatoes and sweet potatoes before adding them to the stew for a richer flavor, but you can also just add the chopped potatoes/sweet potatoes to the stew along with the seitan in step 4 for ease and convenience (and fewer dishes).

  • 3 tablespoons olive oil
  • 1 red onion, chopped
  • 1 chipotle chile, canned in adobo sauce, finely chopped, seeded (only if you don’t like a lot of heat, otherwise keep ’em in)
  • 24-oz. jar organic strained tomatoes (I used Bionaturae brand)
  • 2 bay leaves
  • 2 cups vegetable stock
  • 1 teaspoon salt
  • 1 big or 2 medium potatoes, washed and cut into 1-inch pieces (no need to peel)
  • 1 medium sweet potato or yam, cut into 1-inch pieces (no need to peel)
  • 1 6-oz. package of chorizo seitan (I used Upton’s Naturals)
  1. Preheat oven to 400 and grease two baking sheets.
  2. Saute onions and chipotle chile over medium heat for about 10 minutes, stirring occasionally. Add the garlic and cook for 5 more minutes.
  3. Add the tomato puree and bay leaves and stir constantly over medium heat until mixture thickens, about 10 minutes.
  4. Add vegetable stock and salt. Crumble in seitan. Bring to a boil, cover, reduce heat to low and simmer for 45 minutes. Remove bay leaves.
  5. Meanwhile, place chopped potatoes and sweet potatoes on two baking sheets, separately, and bake in preheated oven for 15 minutes. Remove from oven. The potatoes are done. Flip sweet potatoes and bake for 10-15 minutes more (they should be soft, not crispy). Remove from oven and add both potatoes and sweet potatoes to stew. Stir and cook for 5 more minutes. Serve or thicken a bit more if making into sloppy joes. Enjoy and make sure you have a tall, cold glass of something handy before you start eating.

Yield: 4 servings

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