Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
- 2 tablespoons olive oil
- 1 pound seitan, cut into bite size chunks
- 1 medium onion, chopped
- 2 cloves garlic, chopped fine
- 1⁄2 c burgundy or other full-bodied red wine
- 2 c vegetable stock or water
- 1 bay leaf
- 1 teaspoon finely chopped fresh rosemary
- 2 teaspoons finely chopped fresh thyme
- 1 tablespoon tamari
- 3 carrots, chopped in ½ inch chunks
- 1 turnip, peeled and cut into bite sized chunks
- 1 stalk celery, chopped
- 1 tablespoon arrowroot (optional)
Add onion and garlic, and sauté 3 minutes.
Add the red wine and deglaze the pan, scraping any bits into the seitan and onion mixture.
Add stock, herbs, tamari, and remaining vegetables.
Bring stew to a boil, stirring occasionally. Cover pan, reduce heat to a simmer, and cook 25-30 minutes, until vegetables are fork tender. Stir the stew occasionally while it is cooking. If the stew seems dry, add more stock ½ cup at a time.
For a thicker stew, dissolve 1 tablespoon arrowroot in cold water and add to stew at the end. Cook an additional 3-5 minutes, until sauce has thickened slightly.
Serves 4.Copyright 2008 by Jen Hoy