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Shared By Charlotte Burns

Kale & Butternut Squash Stew

Ingredients

  • 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

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