Seitan, Kale & Butternut Squash Stew

Seitan, Kale & Butternut Squash Stew
Are you suffering from post-holiday food hangover? This Christmas, I didn’t eat as much junk food as I usually do, but I’m still feeling fairly sickened at the mere thought of anything chocolatey or cheesy. I just can’t with rich foods right now. Just! Can’t! All I want are vegetables and greens and grains. And this stew? Has plenty of these things. It’s the perfect antidote to post-holiday food hangover.

When I saw the original recipe in Whole Living, I planned on making it without any substitutions aside from omitting the chicken. But as I went through the grocery store, slowly I started making more adjustments in my head. Butternut squash is lower in calories than sweet potatoes–into the cart it went! I like kale more than collard greens–that went into the cart too. Instead of leaving the chicken out, what about replacing it with seitan? That sounded like a good idea, so I grabbed a package of that. And because I didn’t have brown rice in the pantry, I decided that rather than buying more, I’d use bulgur. The result is a stew that is both super healthy and, shock-of-shocks(!) substantive too. This is the kind of meal that keeps you full for a few hours. Not an icky full, mind you. A good, satisfied kind of full. Which is the kind of full you need when you’re trying to detox from Christmas.

Seitan, Kale & Butternut Squash Stew

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 8

Seitan, Kale & Butternut Squash Stew

A hearty vegan stew with seitan, kale, butternut squash and bulgur. Adapted from Chicken, Collard Greens & Sweet Potato Stew (Whole Living).


  • 1 tbsp. olive oil
  • 8 oz. seitan, torn into bite-sized pieces
  • 1 onion, chopped
  • 2 stalks celery, diced
  • 1/4 c. apple cider vinegar
  • 1 1/2 lbs. butternut squash, peeled and diced
  • 6 cups vegetable broth
  • 1 small bunch kale, stems removed and chopped
  • 1 c. bulgur wheat
  • salt + pepper to taste


  1. Heat oil over medium-high heat in a large Dutch oven. Add seitan and cook until browned. Set aside.
  2. Add onion and celery to pot; cook until tender, about 5 minutes. Add vinegar and deglaze.
  3. Add butternut squash and broth to pot. Bring to a boil; reduce heat and simmer until squash is tender, about 15 minutes. Stir in kale and bulgur wheat; cook until kale is wilted. Add seitan, salt and pepper.


About Kiersten

Kiersten is the founder and editor of Oh My Veggies.   Read more from Kiersten →

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  1. says

    Yum this looks so colorful and hearty! Our bodies definitely let us know what we need so if you’re craving healthy foods – go with it. I think far too often we succumb to temptation and our body isn’t asking for (or needing) those things.

    • Kiersten says

      I always seem to crave fruits and vegetables after holidays and other times when I eat a lot of junk. And I weighed myself this morning & haven’t gained any weight since last week, so I guess it was good to go with this urge to eat healthy. 🙂

  2. says

    I think I need an entire bath full of kale right now!! We were so unhealthy over the holidays and are now onto a 30 day Paleo challenge. Its been a few days without cheese and I’m getting the shakes! Glad you are feeling better after the highlighting fiasco!

    • Kiersten says

      Yeah, I don’t think I could do that paleo thing. I try to stick to 90% clean cooking & 10% not-so-clean. Because without brownies… well, I don’t even want to think of being without brownies. So I need my bad 10%.

      Good luck with the challenge!

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