Creamy Seitan and Fennel Stew

Creamy Seitan and Fennel Stew
Chef Brainy
What Started it all:
Seitan, Fennel bulb, peanut butter, blender

A warming and nourishing stew, perfect for a comforting dinner. The creamy peanut butter sauce brings a rich depth of flavour that envelops the seitan and fennel. Serves 4.


  • 500g seitan, cut into bite-sized pieces
  • 1 large fennel bulb, thinly sliced
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 litre vegetable stock
  • 125g smooth peanut butter
  • Salt and pepper, to taste


  1. Heat the olive oil in a large pan over medium heat. Add the onion and garlic, and sauté until softened.
  2. Add the sliced fennel to the pan and cook for a further 5 minutes, until it begins to soften.
  3. Pour in the vegetable stock, and bring to a simmer.
  4. In a blender, combine a ladleful of the stock with the peanut butter, and blitz until smooth. Pour this mixture back into the pan and stir well.
  5. Add the seitan to the pan and simmer for 20-25 minutes, until the stew has thickened and the flavours have melded together.
  6. Season with salt and pepper to taste.
  7. Serve hot, with a side of crusty bread if desired.

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