Seitan Stew
Cooking time always varies with the texture and size of the vegetable. In order to make certain that the vegetables are al dente, do not overcook them, as they will also be cooking in the sauce. When you do a recipe, always double-check your seasonings to see if it needs more or less of something for your particular taste. Recipes can be followed to the letter, or used as a base for your own creative ideas. This is a great freezer recipe.
2 tablespoons olive oil
1-8 ounce package (1-1/2 cups) seitan, cut bite size pieces
2 potatoes, medium, cut in bite size cubes
2 medium onions, (2 cups) medium dice
2 carrots, medium, sliced very thin
3 stalks celery, angle cut about 1” pieces
2 tablespoons garlic, minced
3-14.5 ounce cans ‘fire roasted’ tomatoes
2 cups peas, frozen
3 bay leaves
1 tablespoon thyme, dried
1 tablespoon oregano, dried
1 cup fresh basil, sliced very thin
tiny pinch cayenne pepper
season sea salt and pepper
Directions
1. Heat olive oil on medium heat in a large pot. Add the seitan and the potatoes, lightly browning the mixture. Mix in the onions, carrots and celery. Cover with a lid.
2. Sweat the seitan mixture and vegetables for 5-10 minutes. Stir in garlic.
3. Add the tomato products and bring to a boil, then immediately turn down the heat to simmer. Add all of the remaining ingredients except the fresh basil, salt and pepper, simmer for 45 minutes to 1 hour, stirring often.
4. Add the basil and remaining seasonings to taste.
5. For the freezer, allow recipe to cool, then pour into airtight containers, Name and date the label with a marking pen.
Yield 10 cups
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Excerpted from the book VEGAN BITE BY BITE by Marilyn Peterson
www.veganbitebybite.com
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