This hearty stew is perfect for fall and winter, when our bodies crave substantial foods. Experiment with adding different veggies to this dish, such as green beans, parsnips, rutabaga, squash, mushrooms, or celery root.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients:
- 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)
Preparation:
Heat the oil in a heavy skillet over medium heat. Add seitan, and sauté 5-7 minutes, until nicely browned, stirring occasionally.
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