My Wild Irish Seitan Stew
photo by yogiclarebear
- Ready In:
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 stalk celery, chopped
- 5 potatoes, cubed
- 1 lb baby carrots
- 2 garlic cloves, chopped
- 3 cups vegetable stock
- 1⁄4 cup dry red wine
- 2 bay leaves
- 1⁄4 cup tamari or 1/4 cup soy sauce
- 8 ounces white mushrooms, sliced
- 1 cup kale, chopped
- 1 teaspoon dried thyme
- salt and pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
- 8 ounces seitan, chopped in bite size pieces
- Heat oil in large stew pot over medium heat.
- Add onions and celery and cook until soft, about 5 minutes.
- Add potatoes, carrots, garlic, stock, wine, bay leaves.
- Bring to a boil and reduce heat to low and simmer for 15 minutes.
- Add tamari, kale, muchrooms, thyme, salt and pepper, and cook until vegetables are tender, another 15 minutes or so.
- Optional: While stew simmers, brown seitan pieces in a small pan wit some olive oil just to get some color. Set aside.
- Stir together the cornstarch and water, add to pot and bring stew back up to a slow boil.
- Stir for about 1 minute until thickened.
- Add seitan, reduce heat and simmer gently for another 10 minutes.
Questions & Replies
Got a question? Share it with the community!
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!
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!