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Close-up of a rich, dark vegan pašticada stew with olives, yellow peppers, and rosemary. Overlay text: "Vegan Pašticada - A Stewed Dish from Croatia."

Vegan Pašticada

A rich, aromatic Dalmatian-inspired dish –fully plant-based - from Hotel Korinjak in Croatia.
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Prep Time 4 hours
Cook Time 1 hour 30 minutes
Course Dinner, festive dish, vegan
Cuisine Croatia, Dalmatia

Ingredients
  

For the marinade:

  • 300 g Seitan or soy medallions
  • 1 Red onion sliced or rings
  • 2 cloves Garlic
  • 100 ml Dry red wine vegan
  • 2 tbsp Apple cider vinegar or wine vinegar
  • 2 Bay leaves
  • 1 spring Rosemary
  • Splash of Olive oil
  • Salt
  • Pepper

For the sauce:

  • 2 Onion medium size (finely chopped)
  • 2 carrots sliced into rounds
  • 1 small Parsely root or a piece of celery (chopped)
  • 1 tbsp tomatoe paste
  • 2 tbsp Prošek (Croatian desert wine) or date syrup
  • 2-3 Dried prunes chopped
  • 1 pickled cucumber finely chopped
  • 1 tbsp mustard
  • 2-3 Cloves or a pinch of ground cloves
  • Salt
  • Pepper
  • Olive oil
  • 500 ml Vegetable broth or water

Optional Tip for additional taste

  • Splash of Balsamic vinegar
  • pinch of Cinnamon
  • pinch of Nutmeg

Instructions
 

Marinate the protein

  • Slice the seitan (or rehydrate soy medallions according to package instructions).
  • Place in a bowl with onion, garlic, wine, vinegar, bay leaf, and rosemary.
  • Cover and refrigerate for at least 4 hours (preferably overnight).

Searing and sautéing

  • Remove the seitan from the marinade and briefly sear it in olive oil until golden on both sides. Set aside.
  • In the same pan, sauté the chopped onions, carrots, and parsley root (or celery) until soft.
  • Add tomato paste, prošek or date syrup, dried prunes, chopped pickle, mustard, and spices. Let everything cook for a few minutes to release the aromas.
  • Simmering
  • Return the seitan to the pan. Add vegetable broth and some of the marinade.
  • Simmer on low heat for 45–60 minutes, stirring occasionally. (If using soy medallions, stir gently so they don't fall apart.)
  • You can partially blend the sauce with an immersion blender at the end to thicken it, leaving some texture.
  • For an extra depth of flavor add near the end of cooking a slash of balsamic vinegar, a pinch of cinnamon and nutmeg. This will enrich the flavor beautifully.

Serving suggestion

  • The Hotel Korinjak recommends homemade potato gnocchi (egg-free) or creamy mashed potatoes with olive oil and parsley next to it.
Keyword Croatia, Pasticada, tofu, Vegan