Vegan Veal Blanquette Stew with Seitan


  • 200g seitan, cut into big dices
  • 200ml Ecomil Cuisine Cashew
  • ½ tsp cashew nuts
  • 2 tbsp cashew nut purée
  • 2 tbsp olive oil
  • 200ml white wine
  • 200g button mushrooms, sliced
  • 3 carrots, peeled and sliced
  • 1 onion, diced
  • Salt and pepper
  • 1 laurel branch


  1. Heat the olive oil in a casserole dish over medium heat, fry the onion until they are golden brown. Then, add the carrots and cook for 10 minutes stirring regularly.
  2. Add the seitan and the button mushrooms into the casserole dish.
  3. Pour the white wine, the Ecomil Cuisine Cashew cream, the laurel branch. Cook over low heat for 20 to 30 minutes.
  4. Remove the laurel branch. Grab a cooking juice ladle, at the cashew nut purée and mix it by beating. Then, put the mixture into the casserole dish and stir everything together well.
  5. Add salt and pepper. Then, the cashew nut as topping before serving.
  6. Ready!

Thank you Bénédicte @faismoicroquer for this delicious recipe!