You don’t have to use beef to make a good stew. This variation uses seitan, or wheat gluten, instead, for a healthy, hearty lunch or dinner.
Servings: 6 servings
Preparation time: 10 minutes
Cook time: 40 minutes
2 Tablespoons oil
1 pound seitan (wheat gluten), cubed
2 cups vegetable stock or water
1 large onion, chopped
2 cloves garlic, minced
2 bay leaves OR 1 t oregano
1 Tablespoon soy sauce
½ cup burgundy or other strong red wine
1 Tablespoon maple syrup
dash allspice, cloves, or nutmeg
1 pound carrots, sliced
1 pound potatoes, cubed
1 stalk celery, sliced
1 Tablespoon flour
- Heat the oil, add seitan, and sauté until nicely brown, stirring occasionally.
- Meanwhile, bring stock to a boil. Add remaining ingredients except flour. Cover and simmer, stirring occasionally, until potatoes are cooked, 20-30 minutes. Add more stock or water as needed. Remove bay leaves.
- Take a couple Tablespoons of liquid from the stew and put into bowl. Whisk in the flour until dissolved, then add to stew. Cook another 3-4 minutes, until thickened.
- Stir in the seitan and serve.