VEGAN BEEF STEW
1 lb. seitan, cut into bite sized chunks (home made seitan is much more economical)
2 Tbs. olive oil
3/4 cup flour
Put the flour into a bag, dump in the seitan chunks and give it all a good shake.
In a deep pot, bring the olive oil to frying temperature
Brown the seitan until it resembles beef that's been lightly fried
Turn off the heat and add to the pot:
4 large carrots, cut into 3/4" pieces
4 large potatoes, cut into 3/4" pieces
1 large onion, sliced thin so it will nearly disintegrate into the gravy this recipe automatically produces
2 small bay leaves or 1 large one
1 garlic clove, minced
In a large measuring cup place:
1 1/2 cups of hot broth, vegetable or no-beef broth
1 tsp. Worcestershire sauce
1 Tbs. Kitchen Bouquet (in the spice aisle and vegan; it adds a great beefy taste)
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
1 tsp. sugar
Big pinch of cloves (don't leave this out; it's what gives this stew it's extraordinary taste)
1 Tbs. apple cider vinegar
1/2 cup of hearty red wine (I use Burgundy)
Stir the liquid to distribute everything evenly, then pour it over the seitan and vegetables. Cover the pot and bake at 350 degrees for 1 hour or until the vegetables are fork tender.
The seitan will puff up as the dish cooks. That is normal. It shrinks back quickly and gives the mouth-feel of eating read meat.
I serve only a side salad as the dish is a full protein/vegetable meal in itself. My hubby always liked bread so he could sop up the gravy.
Serves 4 and can easily be doubled.
|Vegans are always messing with favorite recipes, trying to|
change them into vegan deliciousness.