Irish Seitan Stew
Yield
4 servingsPrep
25 minCook
25 minReady
50 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
seitan (wheat-meat)
diced |
* |
| 1 | cup |
carrots
roll-cut |
|
| 1 | cup |
parsnips
roll-cut |
*
|
| 1 | cup |
onions
diced |
|
| 1 | cup |
potatoes
and, diced |
|
| 2 | each |
bay leaves
|
*
|
| ½ | teaspoon |
rosemary leaves
whole |
|
| ½ | teaspoon |
garlic
minced |
|
| ½ | teaspoon |
basil
|
*
|
| 1 | tablespoon |
parsley leaves
fresh, chopped |
|
| 2 | cups |
water
|
|
| 5 | teaspoons |
soy sauce, tamari
|
|
| ½ | cup |
celery
flaked |
|
| 4 | tablespoons |
water
cold |
|
| 4 | tablespoons |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
seitan (wheat-meat)
diced |
* |
| 237 | ml |
carrots
roll-cut |
|
| 237 | ml |
parsnips
roll-cut |
*
|
| 237 | ml |
onions
diced |
|
| 237 | ml |
potatoes
and, diced |
|
| 2 | each |
bay leaves
|
*
|
| 2.5 | ml |
rosemary leaves
whole |
|
| 2.5 | ml |
garlic
minced |
|
| 2.5 | ml |
basil
|
*
|
| 15 | ml |
parsley leaves
fresh, chopped |
|
| 473 | ml |
water
|
|
| 25 | ml |
soy sauce, tamari
|
|
| 118 | ml |
celery
flaked |
|
| 6E+1 | ml |
water
cold |
|
| 6E+1 | ml |
cornstarch
|
|
Directions
Put seitan, veggies (except celery), and herbs and spices in a large pot (Dutch oven or small stock pot will do).
Sauté in a little water or veggie broth at medium heat for about 8 minutes, stirring to prevent burning.
Add water and tamari and bring to a simmer. Cook about 10 more minutes or until veggies are soft.
Add celery (add at end to help retain color and texture).
Mix the 4 tablespoon cold water with the cornstarch.
Turn off heat under stew.
Vigorously stir in cornstarch solution.
Turn heat back on under stew and stir until thickened.
