Ingredients
2 tbsp. oil
1 lb. seitan, cubed
2 cup vegetable stock or water
1 large onion, chopped
2 cloves garlic, minced
2 bay leaves OR 1 tsp. oregano
1 tbsp. soy sauce
½ cup burgundy or other strong red wine
1 tbsp. maple syrup
Dash pepper
Dash paprika
Dash allspice, cloves, or nutmeg
1 lb. carrots, sliced
1 lb. potatoes, cubed
1 stalk celery, sliced
1 tbsp. flour
Directions
1. Heat the oil, add seitan, and sauté until nicely brown, stirring occasionally.
2. Meanwhile, bring stock to a boil. Add remaining ingredients except flour. Cover and simmer, stirring occasionally, until potatoes are cooked, 20-30 minutes. Add more stock or water as needed. Remove bay leaves.
3. Transfer a couple tbsps. of liquid from the stew in to bowl. Whisk in the flour until dissolved, then add to stew. Cook another 3-4 minutes, until thickened.
4. Stir in the seitan and serve.
Source: theveggietable.com
1 lb. seitan, cubed
2 cup vegetable stock or water
1 large onion, chopped
2 cloves garlic, minced
2 bay leaves OR 1 tsp. oregano
1 tbsp. soy sauce
½ cup burgundy or other strong red wine
1 tbsp. maple syrup
Dash pepper
Dash paprika
Dash allspice, cloves, or nutmeg
1 lb. carrots, sliced
1 lb. potatoes, cubed
1 stalk celery, sliced
1 tbsp. flour
Directions
1. Heat the oil, add seitan, and sauté until nicely brown, stirring occasionally.
2. Meanwhile, bring stock to a boil. Add remaining ingredients except flour. Cover and simmer, stirring occasionally, until potatoes are cooked, 20-30 minutes. Add more stock or water as needed. Remove bay leaves.
3. Transfer a couple tbsps. of liquid from the stew in to bowl. Whisk in the flour until dissolved, then add to stew. Cook another 3-4 minutes, until thickened.
4. Stir in the seitan and serve.
Source: theveggietable.com
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