Seitan Stew

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Seitan Stew

(Serves 4)

 

This is a more modern and gourmet version of a

traditional stew, but oh, so much more tasty.

 

1 cup of water plus 1/2 cup water

1 ounce dried wild mushrooms such as morel, shiitake,

or porcini

1 Tablespoon oil

1 large onion, chopped

2 carrots, diced

3 small turnips, peeled and cut in quarters

4-5 small potatoes, cut in half

1/2 pound mushrooms, halved

3 dried tomatoes, made into powder

8 ounces seitan, cut in small chunks

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried sage

1 Tablespoon miso

1 Tablespoon arrowroot plus additional if needed

2 Tablespoons fresh chopped parsley

Freshly ground black pepper to taste

 

Boil one cup of the water and soak the dried mushrooms

(if they are morels or shiitake) for 30 minutes. Save

soaking water. If using porcini add when recommended.

 

Heat oil in pan over medium heat. Add onion, carrot,

turnips, and potatoes. Sauté for 3 to 5 minutes until

onion begins to soften. Add fresh mushrooms, tomato

powder, and 1/4 cup water. Cook for 5 more minutes.

Then add seitan chunks, dried herbs, and rehydrated

mushrooms that have been cut in pieces. Cook for 5

more minutes.

 

Add soaking water drained of any debris and porcini,

if using them. Add the miso and stir. Cook for about

10 more minutes until vegetables are almost tender.

 

Combine the remaining 1/4 cup water with the arrowroot

and add to the pan over medium heat, stirring until

thickened. If too thick add water 1 tablespoon at a

time. If too thin add arrowroot 1 teaspoon at a time.

Season with black pepper. Add parsley just before

serving.

 

Total Calories per Serving: 277

Fat: 5 grams

 

 

 

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