Layered Seitan Vegetable Dinner
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 large onion, ¾-inch dice
1 tablespoon extra-virgin olive oil
4 cloves garlic, chopped
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin seed
1 dried bay leaf
8 ounces seitan, drained and cut into 1-inch chunks
fresh Ground Pepper, to taste
2 mediums carrots, peeled and cut into 3/4-inch chunks
2 ribs celery, cut into 1-inch pieces
1 pound potatoes, cut into 3/4-inch chunks
1/2 pound mushrooms, chopped
1 1/2 cups vegetable stock or water
1 small butternut squash, peeled, seeded and cut into ¾-inch  chunks
1 tablespoon fresh lemon juice
1 bunch kale, chopped
Sea salt, to taste

Preparation

1 In heavy-bottomed, 3-quart stew pot, saute onion in oil until soft, 3 to 4 minutes. Add garlic, herbs and spices and continue to cook for 1-minute longer, stirring to incorporate the seasonings. 2 Place seitan on top of onions and season with pepper to taste. Continue to layer with carrots, celery, potatoes and mushrooms. Do not stir at this point. 3 Add stock or water to just cover layer of mushrooms. Simmer, covered, for 15 minutes. Add squash on top of mushrooms, cover and cook for 15 minutes longer, until squash is just tender. Add lemon juice. 4 Remove the lid, add kale and cook for 5 minutes longer. Remove bay leaf. Check seasonings and add salt and additional pepper as needed. Serve hot.

About


The hearty flavor and texture of seitan makes it a perfect choice for a winter meal. By layering the vegetables in the pot, they will retain their shape and individual flavors.