Overloading the Machine

Seitan Stew

Recipes / Main Courses

  • 2 tablespoons olive oil
  • 1 pound seitan, cut into bite size chunks
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped fine
  • 1⁄2 c burgundy or other full-bodied red wine
  • 2 c vegetable stock or water
  • 1 bay leaf
  • 1 teaspoon finely chopped fresh rosemary
  • 2 teaspoons finely chopped fresh thyme
  • 1 tablespoon tamari
  • 3 carrots, chopped in ½ inch chunks
  • 1 turnip, peeled and cut into bite sized chunks
  • 1 stalk celery, chopped
  • 1 tablespoon arrowroot (optional)

Heat the oil in a heavy skillet over medium heat. Add seitan, and sauté 5-7 minutes, until nicely browned, stirring occasionally. Add onion and garlic, and sauté 3 minutes.

Add the red wine and deglaze the pan, scraping any bits into the seitan and onion mixture.

Add stock, herbs, tamari, and remaining vegetables.

Bring stew to a boil, stirring occasionally. Cover pan, reduce heat to a simmer, and cook 25-30 minutes, until vegetables are fork tender. Stir the stew occasionally while it is cooking. If the stew seems dry, add more stock ½ cup at a time.

For a thicker stew, dissolve 1 tablespoon arrowroot in cold water and add to stew at the end. Cook an additional 3-5 minutes, until sauce has thickened slightly.

This page was last modified on 2012 February 15.