Belgian-Style Seitan Stew with Dark Beer

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Belgian-Style Seitan Stew with Dark Beer

 

3 tablespoons olive oil

1 pound seitan, cut into thin strips

1 large yellow onion, chopped

1 tablespoon light brown sugar, (or a natural sweetener)

2 tablespoons all-purpose flour

1 cup dark beer

1 tablespoon molasses

2 teaspoon Dijon mustard

2 teaspoons white wine vinegar

1 teaspoon dried thyme, crumbled

1 bay leaf

1 cup vegetable stock

Salt and freshly ground black pepper

 

 

 

 

1. Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add

the seitan and cook until browned on all sides, about 10 minutes. Set aside.

 

2. Heat the remaining oil in a large saucepan over medium heat. Add the onion,

cover and cook until tender, stirring occasionally, about 7 minutes.

 

3. Stir in the sugar and cook uncovered until onions are caramelized, stirring

frequently, about 10 more minutes.

 

4. Add the flour and stir 1 to 2 minutes to cook out the raw taste. Stir in the

beer, molasses, mustard, vinegar, thyme, and bay leaf. Add the stock and salt

and pepper to taste and simmer until the sauce thickens, stirring occasionally,

10 to 15 minutes.

 

5. Add the reserved seitan and simmer until the flavors are blended, about 10

minutes longer. Remove the bay leaf and taste to adjust seasonings.

 

Serves 4

Author: Robin Robertson - " Vegan Planet "

Formatted by Chupa Babi: 03.26.08

 

" This adaptation of the hearty Belgian stew known as Carbonnade a la Flamande is

made with seitan which absorbs all the flavors of the rich sauce. Serve over

noodles and wash it down with more of the beer that was used in the stew. "

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