Cooking Index - Cooking Recipes & IdeasAll-American 'Beefy' Vegetable Stew Recipe - Cooking Index

All-American 'Beefy' Vegetable Stew

This delicious vegetarian version of a classic heartland dish calls for seitan, a product made of high-protein wheat gluten. It's available ready made in natural food stores, or make it yourself with Arrowhead Mills' Seitan Quick Mix.

Courses: Soup, Vegetarian
Serves: 8 people

Recipe Ingredients

2 tablespoons 30mlLight olive or olive oil - divided
1 cup 62g / 2.2ozChopped onion
2   Garlic cloves - minced
3   Potatoes - peeled, diced (large)
3   Carrots - peeled, sliced (large)
2 cups 474mlWater
1   Vegetable bouillon cube
1 teaspoon 5mlMrs. Dash or other salt-free
  Herb-and-spice seasoning mix
1 cup 160g / 5.6ozGreen beans in 1" lengths - (to 1 1/2) = (or thawed frozen green beans)
1 1/2 lbs 681g / 24ozFresh seitan - cut bite size
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

Heat half of the oil in a large soup pot. Add the onion and garlic and saute over medium-low heat until the onion is golden. Add the potatoes, carrots, water, bouillon cube, and seasoning mix. Bring to a simmer, then simmer gently, covered, for 10 minutes.

Add the green beans and continue to simmer for about 15 to 20 minutes more, or until the vegetables are tender. If the potato has not begun to break up on its own, use the back of a wooden spoon to mash enough of the potatoes to thicken the base of the stew.

Meanwhile, heat the remaining oil in a wide skillet. Add the seitan pieces and saute over medium-high heat, stirring frequently, until most sides are nicely browned and crisp. Add the sauteed seitan to the stew. Add a bit more water if necessary. The consistency should be thick and moist, but not soupy. Season to taste with salt and pepper (use salt sparingly, if at all, since the bouillon cube and seitan add a salty flavor). Serve in shallow bowls.

Source:
"In A Vegetarian Kitchen at http://www.vegkitchen.com"

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