Wednesday, October 22, 2008

Vegan Stew

Perfect for a chilly evening and showcases lovely root vegetables.

Local Ingredients
Vegetable Stock made from peelings and greens from carrots, celery, and celeriac, onion and basil.
Dried thyme
Ray's "Wheat Meat" Seitan
Garlic from Fitler Square Farmer's Market
Onions from Almanac
Pepper, Carrots, Potatoes, Celeriac, Sweet Potatoes from Red Earth Farm

Heat a medium saucepan with oil. Lightly coat 2 C seitan with flour and saute until browned (may have to deglaze or scrape the pan to get up crusty bits). Add 2 cloves minced garlic and continue to saute until fragrant. Add 4-6 C stock and 1-2 C red wine and bring to boil. Add 2 T tomato paste and stir well. Simmer for 30 minutes.

Chop up two potatoes, two sweet potatoes, four carrots, one celeriac, two bell peppers (we peeled the sweet potatoes and celeriac, but not the potatoes) and one onion. Heat up a large soup pan with oil - add veggies plus salt, pepper, and thyme.

When potatoes are soft and beginning to brow, add seitan mixture and stir well. Bring to boil and then either simmer for 15-20 minutes or turn off heat until ready to serve and then reheat.

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