Unbeef Stew-Vegan and Can Be Made Gluten Free

Gingersnap in Midwest's Note:

This is vegan and can be made gluten free by adding tofu instead of seitan and gluten-free flour. It's a recipe I created as comfort food for my oldest boy who has been vegan for many years. The rest of the family is vegetarian, so we can all eat it.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 4

Yield: 4.0 cups

• 7 fingerling potatoes , cute in half width wise
• 4 carrots , sliced
• 5 large button mushrooms , quartered
• ½ sweet onion , sliced
• 3 small garlic cloves , sliced
• 2 tablespoons extra virgin olive oil
• 1 (32 ounce) container vegetable broth
• 1⁄8; cup red wine
• 1 lb seitan , . for gluten free you can use tofu that has been pressed and cubed ("beef strips" or "chicken strips")
• 1 tablespoon flour (for gluten free, add rice flour or or other gluten-free flour)
• salt and pepper

Directions:

1. Heat 1 Tbsp EVOO in dutch oven.
2. Add carrots, onions, mushrooms and garlic. Cook, until carrots are softened and onions are opaque. Add mushrooms. Saute until a nice fond develops on the bottom of the pot. In a skillet, heat 1 Tbsp EVOO and add either the seitan or tofu and brown. When done, add to the dutch oven. Add all but 1 cup of broth. Add the red wine now. Add the fingerlings. Cover. Turn heat to simmer and simmer for at least 1/2 hour or until the fingerlings are tender. Turn heat up to medium. In a separate cup, mix together the remainder of the broth and the flour. Add to the stew. Cook until thickened. Add salt and pepper to taste.