Skip to content
recipesvibrant

Albanian Stewed Green Beans and Potatoes With Smokey Seitan

In the heart of the Mediterranean, on the Adriatic and Ionian Seas, Albania is fast becoming one of the world's most interesting getaways. Still relatively unspoiled by globalization, an inspiring mixture of civilizations and cultures - making this European country truly unique. This Stewed Green Bean recipe is a great flavorful way to use green beans! The recipe makes enough for two hungry people, so if you have more people at home double the recipe. The recipe uses three tablespoons of olive oil so if you want to make this lower fat feel free to reduce some of the oil. You can replace the seitan with storebought "beef" or "chicken" chunks, or even veggie crumbles. Taken directly from the Vegan Foodie.

5.0 · 1 reviewsRecipe card by Sharon123Editorial by recipesvibrant · Updated October 13, 2026
EuropeanVegan< 4 Hours
Albanian Stewed Green Beans and Potatoes With Smokey Seitan

Total time

100 min

Servings

2

Calories

312.8

Category

Greek

Experience the rich, comforting flavors of the Mediterranean with this traditional-inspired Albanian stew. Combining tender green beans and hearty potatoes with savory, smokey seitan, this plant-based dish delivers a protein-packed, umami-rich meal that captures the essence of rustic Balkan cooking.

Ingredients

Makes 2 servings

  • 1 1/2 seitan
  • 2 green beans
  • 1 onion
  • 1 garlic cloves
  • 3 -4 tomatoes
  • 1 paprika
  • 1 oregano
  • 1/2 vegetable broth
  • 1 olive oil
  • 2 liquid smoke
  • 3 salt

Method

  1. Heat a medium pot over medium heat with 1 tablespoon of olive oil. When hot enough, add the seitan and saute until golden on all sides about 4-5 minutes. Towards the end at the liquid smoke and Smoked Salt. Remove from pot and set aside.

  2. Now add about 2-3 tablespoons of Olive Oil to the pot. Add the onions and saute for a good 8 minutes until they are translucent and tender. If your pot has burned pieces from the seitan, deglaze it with a bit of vegetable broth. Add the garlic and saute for a minute until fragrant. Now it’s time to add the green beans and potatoes. Saute the green beans and potatoes for about 5 minutes.

  3. Now add the tomato, paprika, oregano, chili flakes and season with salt and pepper. Saute for another two minutes. Add the vegetable broth or water and bring to a boil and then to a simmer. After a couple of minutes add the seitan that you have set aside. Simmer the stew for about 45-50 minutes until the green beans and potatoes are tender. If the stew starts to get dry simply add some more broth. Re-season with salt and pepper to taste if necessary. Remember to not go heavy on the salt because the Smokey Seitan is salt already from the smoked salt. Let the stew sit for 15 minutes or you can eat it has soon has it finished cooking.

  4. I like to serve these stewed green beans with some rice, bread, and a side salad or vegetable.

Cook's notes

  • Sauté the seitan until it is golden brown to lock in the smokey flavor and improve the texture.
  • Use fresh, snap-fresh green beans for the best color and crunch.
  • Let the stew simmer covered for at least 30 minutes to allow the aromatics to fully infuse the potatoes.
  • Serve with a side of crusty sourdough bread to soak up the flavorful tomato-based broth.

Easy swaps

  • If you don't have seitan, smoked tofu or tempeh are excellent high-protein alternatives.
  • For a gluten-free version, swap the seitan for chickpeas or white beans.
  • If fresh tomatoes are out of season, use high-quality canned crushed tomatoes for a deeper red sauce.

Frequently asked

Is this Albanian green bean stew healthy?

Yes, this dish is packed with fiber from the green beans and potatoes, and high-quality plant-based protein from the seitan, making it a well-balanced vegan meal.

Can I make this dish ahead of time?

Absolutely. Because the vegetables soak up the sauce, this stew is perfect for meal prepping and tastes excellent when reheated.

Do I need to peel the potatoes?

Peeling is optional. If you use thin-skinned potatoes like Yukon Gold, leaving the skins on adds texture and extra nutrients.

You might also like

More Greek →