Seitan Stew


1 1/4 cups water plus 1 tablespoon, divided
1 ounce dried wild mushrooms
1 lrg onion, chopped
2 carrots, diced
3 smalls turnips, peeled and cut in
4 smalls potatoes, cut in half (4 to 5)
pound mushrooms halved
3 dried tomatoes made into powder
8 ounces seitan cut in small chunks
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried sage
1 tablespoon miso
1 tablespoon arrowroot plus additional if needed
2 tablespoons fresh parsley chopped
Freshly ground black pepper to taste


Boil one cup of the water and soak the dried mushrooms (if they are morelsor shiitake) for 30 minutes. Save soaking water. If using porcini add when recommended.
Heat oil in pan over medium heat. Add onion, carrot, turnips, and potatoes. Saute for 3 to 5 minutes until onion begins to soften. Add fresh mushrooms, tomato powder, and 1/4 cup water. Cook for 5 more minutes. Then add seitan chunks, dried herbs, and rehydrated mushrooms that have been cut in pieces. Cook for 5 more minutes.
Add soaking water drained of any debris and porcini, if using them. Add the miso and stir. Cook for about 10 more minutes until vegetables are almost tender.
Combine the remaining 1/4 cup water with the arrowroot and add to the pan over medium heat, stirring until thickened. If too thick add water 1 tablespoon at a time. If too thin add arrowroot 1 teaspoon at a time.
Season with black pepper. Add parsley just before serving.


This is a more modern and gourmet version of a traditional stew, but oh, so much more tasty.


8.0 servings


Saturday, February 13, 2010 - 2:47pm


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