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A rich, thick stew made with seitan and lots of good veggies. It’s especially tasty served with hot French bread on a cold night.
Heat the oil, add seitan, and sauté until nicely brown, stirring occasionally.
Meanwhile, bring stock to a boil. Add remaining ingredients except flour. Cover and simmer, stirring occasionally, until potatoes are cooked, 20-30 minutes. Add more stock or water as needed. Remove bay leaves.
Transfer a couple T of liquid from the stew into bowl. Whisk in the flour until dissolved, then add to stew. Cook another 3-4 minutes, until thickened.
Stir in the seitan and serve.
|Notes||Adapted from The Meat Lover’s Vegetarian Cookbook, by Steven Ferry and Tanya Petrovna.|
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Laura K. Lawless
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