Seitan Brew Stew
|1 tablespoonolive oil|
|1 mediumonion, cut into 1/2-inch dice|
|1 celery rib, cut into 1/2-inch dice|
|3 mediumcarrots, cut into 1/2-inch dice|
|3 tablespoonsall-purpose flour|
|1/8 teaspoonblack pepper|
|1 poundSavory Seitan (or seitan of choice), cut into 1-in|
|2 clovesGarlic; minced|
|1 poundbaby white potatoes, scrubbed and cut into 1-inch|
|1 tablespoondried parsley|
|2 teaspoonsdried thyme|
|1 teaspoondried rosemary|
|1/8 teaspoonred pepper flakes|
|1 dried bay leaf|
|1 1/2 cupsvegan beer|
|1 teaspoonvegan Worcestershire sauce|
|1/4 teaspoonliquid smoke|
|2 (15-ounce) cans, diced tomatoes, undrained|
|1/2 cupVegetable broth|
Seitan Brew Stew Preparation
1. Heat the oil in a large pot over medium heat. Add the onion, celery, and carrots and cook 5 minutes.
2. In a medium bowl, combine the flour, salt, and pepper. Add the seitan and toss to coat. Transfer the seitan and any remaining flour to the pot. Add the garlic and potatoes. Stir and cook 5 minutes. Stir in the herbs and spices and cook 2 minutes longer. The mixture may stick a little.
3. Add the beer, stirring to deglaze, and scrape any bits off the bottom of the pot. Add the Worcestershire sauce, liquid smoke, and tomatoes. Add just enough broth, if needed, to cover the ingredients. Partially cover and simmer 1 hour, or until the potatoes are tender. Taste and adjust the seasonings. Remove bay leaf. Serve hot with Irish Soda bread.
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