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

Recipe Ingredients

		Oil spray
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - cut vertically (large)
		Into crescent-shaped slivers
1/4 cup	15g / 0.5oz	Unbleached white flour
3 1/2 cups	829ml	Vegetable stock
1/4 cup	59ml	Nutritional yeast
1/4 cup	59ml	Tamari/Shoyu soy sauce
1 cup	237ml	Hearty, full-bodied, tannic red wine,
		Such as a Cabernet, Barolo, or Barbaresco
1 tablespoon	15ml	Umeboshi vinegar
1 tablespoon	15ml	Honey
		A major grinding of fresh black pepper,
		(1/2 to 1 teaspoon or so)
1 cup	237ml	Canned diced tomato in tomato puree
8		Garlic cloves - (to 10) - peeled, quartered,
		Or thickly sliced
1/4 teaspoon	1.3ml	Salt
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 / 11oz	Green 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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