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.
Yield: 6 servings
Time: 50 minutes
Tools
- large frying pan
- wooden spoon
- large pot
- small bowl
- small whisk
Ingredients
- 2 c vegetable stock or water
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 bay leaves OR 1 t oregano
- 1 T soy sauce
- ½ c burgundy or other strong red wine
- 1 T maple syrup
- dash pepper
- dash paprika
- dash allspice, cloves, or nutmeg
- 1 pound carrots, sliced
- 1 pound potatoes, cubed
- 1 stalk celery, sliced
- 2 T oil
- 1 pound seitan, cubed
- 1 T flour
Directions
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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