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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.