Stir Crazy! Seitan Stew

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* Exported from MasterCook *

 

Seitan Stew

 

Recipe By : Stir Crazy! by Susan Jane Cheney, page 79

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 teaspoons canola oil

1 large onion -- chopped

8 cloves garlic -- minced

1 large carrot -- diced

1 large turnip -- diced

1 cup diced celeriac or sliced celery

4 medium potatoes -- diced

Freshly ground black pepper -- to taste

1 pinch ground cloves

1 bay leaf

1 cup seitan marinade or vegetable stock

1/2 cup dry red wine

1/2 pound traditionally seasoned seitan

cut into 1/2-inch dice -- (see note)

2 teaspoons kuzu powder

4 teaspoons cold vegetable stock or water

2 tablespoons dark barley miso

1/4 cup vegetable stock

2 tablespoons minced fresh parsley

 

Assuage cold-weather appetites with this hearty dish, accompanied by

braised brussels sprouts and a crusty bread.

 

Set a wok over high heat. Pour the oil around the rim and swirl it to coat

the pan. Add the onion and stir-fry for 2 to 3 minutes, until

translucent. Continue to stir-fry, gradually adding the garlic, carrot,

turnip, celeriac, and potatoes. Add some pepper, the cloves, and the bay

leaf; stir-fry briefly.

 

Add the marinade, wine, and seitan. Bring to a simmer, then cover the wok,

reduce the heat, and simmer gently for 10 to 15 minutes or until the

vegetables are tender.

 

Meanwhile, combine the kuzu and cold stock in a small bowl and set aside

until dissolved, about 2 minutes. Whisk in the miso and 1/4 cup

stock. Add this mixture to the wok and simmer, stirring, until the stew

thickens. Serve hot, garnished with the parsley.

 

Serves 4

 

Note: If you substitute unseasoned seitan, add more miso or some salt if

needed.

 

Calories: 370, Carbohydrates: 49, Total fat: 5g, Cholesterol: 0g, Protein:

23g, Sodium: 69.

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