Ingredients: |
Ingredients: 1 package seitan, rinsed, squeezed & sliced thin (The Bridge seitan, which is locally made in Middletown is very good)
2 T extra virgin olive oil, divided
1 T Earth Balance butter
1 large yellow onion, diced
2 celery stalks, chopped
5 small potatoes (yukon gold are good), quartered
2 cups butternut squash or sweet potato, chopped in small chunks
3 garlic cloves, minced
4 cups stock (Vegetable or Imagine No-Chicken Stock)
1/4 cup + a few splashes dry red wine, divided
2 bay leaves
1/4 cup tamari or shoyu
1 cup button mushrooms, chopped
3 cups, loosely packed kale, chopped
1 tsp dried thyme
Sea salt & black pepper to taste
2 tsp arrowroot
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Directions: |
Directions:Heat the oil in a large pot over medium heat. Add the onion and celery, and cook for a few minutes, until softened.
Add the potatoes, squash, garlic, wine, bay leaves, and stock. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
While it's simmering, take out a saute pan, heat the remaining oil and butter over medium-high flame, and add seitan. Cook for 2 minutes, then add a splash or two of wine, and salt & pepper.
Use a wooden spoon to gently detach seitan from pan and flip over, cooking for a few more minutes until golden brown. Set aside to cool.
Add the tamari/shoyu, mushrooms, kale, thyme, and salt and pepper to taste, and cook until the vegetables are tender, about 10 minutes. Stir in arrowroot and cook until stew begins to thicken.
Add seitan to reheat. Serve with crusty bread or noodles. Serves four. |
This recipe for Evil Seitan Stew is from