1. 1

   Step 1

   Cut the 300 g of seitan into cubes. Peel and dice the carrot, red bell pepper, onion, and 100 g of pumpkin.

2. 2

   Step 2

   Heat 1 tablespoon of sunflower oil in a pot and sauté the onion until translucent.

3. 3

   Step 3

   Add the carrot and red bell pepper to the pot. Sauté until the vegetables are almost tender.

4. 4

   Step 4

   Incorporate the 100 g of pumpkin, 240 ml of crushed tomatoes, 300 g of seitan, 1 teaspoon of curry powder, and 0.5 teaspoon of salt.

5. 5

   Step 5

   Stir all the ingredients well and let cook for 5 minutes.

   Timer 5 min
6. 6

   Step 6

   Pour the 480 ml of vegetable broth into the pot, ensuring it covers the vegetables and seitan well.

7. 7

   Step 7

   Bring the broth to a boil. Once boiling, reduce the heat to medium.

8. 8

   Step 8

   Dissolve 1 teaspoon of cornstarch in a little cold broth and add it to the pot.

9. 9

   Step 9

   Stir the mixture and let the liquid reduce until the desired consistency is reached.

10. 10

    Step 10

    Remove from heat and let the stew rest for 15 minutes before serving.

    Timer 15 min

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