My family loved this! I needed to use up a ton of veggies that had been piling up from my organic produce delivery, and this was a huge hit. I used a little more onion and celery than the recipe called for, five potatoes, two cloves of garlic, nearly a whole bunch of kale, four smallish rainbow carrots, a bulb of fennel, white instead of red wine, mushrooms, and an ear's worth of white corn kernels. I skipped the cornstarch, and I did end up using nearly 5 cups of veggie broth. (Actually, I totally forgot to add the thyme and salt and pepper! My kids came home from practice super hungry and distracted me.) It was still wonderful! I'm boiling up some fava beans that I had no idea what I was going to do with and adding those in for our leftovers tomorrow night. Thanks for a wonderful, versatile recipe!
It's the broth that makes this! I didn't use any kale (none on hand) and I reduced the amount of soy sauce greatly. I also added the seitan in the second simmer because it was from a baked log I had made and frozen that ended up being really dry. Thanks for the recipe!
SO good! I made it without the seitan because I couldn't find any, but I didn't miss it. I also doubled the amount of broth, and halved the amount of soy sauce. It was a big hit with my non-vegan "foodie" friends. I'm thrilled there's one bowl left for me to enjoy for lunch tomorrow. :)
This is a wonderful stew! I am so impressed by the flavor, and I used no salt. I found that I needed much more broth to cover the vegetables, but I did use extra celery and kale. Becaue of the extra broth (a few cups) I used almost 1/2 cup of red wine. I also skipped the olive oil to keep the fat lower. So delcious, thank you for posting this beautiful and healthy stew!