Seitan Stew
By: Andie Mitchell
Published: Saturday, February 13, 2010 - 2:47pm

Ingredients




1 1/4 cups water plus 1 tablespoon, divided
1 ounce dried wild mushrooms
such as morel, porcini, or 1 tablespoon oil
1 lrg onion, chopped
2 carrots, diced
3 smalls turnips, peeled and cut in
quarters
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

Preparation

1 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. 2 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. 3 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. 4 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. 5 Season with black pepper. Add parsley just before serving.

About


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