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Deep December Ragout Of Seitan, Shiitakes And Winter Vegetables With Garlic And Red Wine Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasDeep December Ragout Of Seitan, Shiitakes And Winter Vegetables With Garlic And Red Wine Recipe - Cooking Index

Deep December Ragout Of Seitan, Shiitakes And Winter Vegetables With Garlic And Red Wine

Type: Vegetables
Courses: Main Course, Soup
Serves: 4 people

Recipe Ingredients

  Oil spray
1 tablespoon 15mlOlive oil
1 tablespoon 15mlOnion - cut vertically (large)
  Into crescent-shaped slivers
1/4 cup 15g / 0.5ozUnbleached white flour
3 1/2 cups 829mlVegetable stock
1/4 cup 59mlNutritional yeast
1/4 cup 59mlTamari/Shoyu soy sauce
1 cup 237mlHearty, full-bodied, tannic red wine,
  Such as a Cabernet, Barolo, or Barbaresco
1 tablespoon 15mlUmeboshi vinegar
1 tablespoon 15mlHoney
  A major grinding of fresh black pepper,
  (1/2 to 1 teaspoon or so)
1 cup 237mlCanned diced tomato in tomato puree
8   Garlic cloves - (to 10) - peeled, quartered,
  Or thickly sliced
1/4 teaspoon 1.3mlSalt
6   Dried shiitake mushrooms - (to 8) - broken into quarters
1   Seitan - (8 oz) - well drained, and
  Diced into stew beef size squares,
  (1" to 1 1/2" or so)
4   Potatoes - scrubbed, peel on, (small)
  Cut in large pieces
2   Carrots - scrubbed, peel on,
  Sliced in 1/2" rounds
1   Parsnip - halved lengthwise,
  And sliced in 1/2" half-rounds
2 cups 320g / 11ozGreen beans - stemmed, and sliced
  Into 2" to 3" long pieces
1   Zucchini - halved lengthwise,
  And sliced into 1/2" half-rounds
  Minced Italian parsley - for garnish, (optional)

Recipe Instructions

If using a conventional Dutch oven, spray it with oil and be prepared to stir often; it's better to use a nonstick one. Heat with the oil over medium-high heat. Add onions, stirring to saute for about 6 minutes, or until they start to brown but are still a little crisp. Sprinkle the onions with flour, and, lowering heat to medium, continue to cook for about 4 minutes.

Add about 1/2 cup vegetable stock, stirring it in to smooth it into the flour. When the flour is incorporated and the liquid is free of any flour lumps or clumps, add a little more stock, then, finally, the entire remaining amount, stirring often. Add nutritional yeast (you will think it's going to lump, but the flakes will dissolve), soy sauce, red wine, Umeboshi vinegar, honey, black pepper, tomato, garlic, and salt. Bring mixture to a boil, then turn down to simmer.

Drop in the dried shiitake mushrooms (they will hydrate as the stew cooks), with the seitan, potatoes, carrots, parsnip, and green beans. Lower heat slightly, cover, and let ragout barely simmer, stirring every so often, for 35 minutes, or until potatoes are nearly done. Lift lid, drop in zucchini, recover, and let cook another 10 to 15 minutes more, or until vegetables are tender but still distinct. Serve, hot, if desired with a sprinkle of parsley.

This recipe yields 4 to 6 servings.

Source:
CHEF DU JOUR - (Show # DJ-9339) - from the TV FOOD NETWORK

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