|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.|
Bring stock to a boil. Add everything up to the celery, cover and simmer, stirring occasionally, until potatoes are cooked, 20-30 minutes. Add more stock or water as needed. Remove bay leaves.
Meanwhile, heat the oil, add seitan, and sauté until nicely brown, stirring occasionally.
Transfer a couple T of liquid from the stew into the bowl. Whisk in the flour until dissolved, then add back into the 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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