My Wild Irish Seitan Stew Recipe #361613
Happy St. Patty's Day!! Something warm and comforting that's NOT corned beef boild to death in cabbage water!!
by Kozmic Blues
50 min | 10 min prep
SERVES 6
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 stalk celery, chopped
- 5 potatoes, cubed
- 1 lb baby carrot
- 2 garlic cloves, chopped
- 3 cups vegetable stock
- 1/4 cup dry red wine
- 2 bay leaves
- 1/4 cup tamari or soy sauce
- 8 ounces white mushrooms, sliced
- 1 cup kale, chopped
- 1 teaspoon dried thyme
- salt and pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
- 8 ounces seitan, chopped in bite size pieces
- Heat oil in large stew pot over medium heat.
- Add onions and celery and cook until soft, about 5 minutes.
- Add potatoes, carrots, garlic, stock, wine, bay leaves.
- Bring to a boil and reduce heat to low and simmer for 15 minutes.
- Add tamari, kale, muchrooms, thyme, salt and pepper, and cook until vegetables are tender, another 15 minutes or so.
- Optional: While stew simmers, brown seitan pieces in a small pan wit some olive oil just to get some color. Set aside.
- Stir together the cornstarch and water, add to pot and bring stew back up to a slow boil.
- Stir for about 1 minute until thickened.
- Add seitan, reduce heat and simmer gently for another 10 minutes.
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5 stars