All-American 'Beefy' Vegetable Stew

Recipe Ingredients

2 tablespoons	30ml	Light olive or olive oil - divided
1 cup	62g / 2.2oz	Chopped onion
2		Garlic cloves - minced
3		Potatoes - peeled, diced (large)
3		Carrots - peeled, sliced (large)
2 cups	474ml	Water
1		Vegetable bouillon cube
1 teaspoon	5ml	Mrs. Dash or other salt-free
		Herb-and-spice seasoning mix
1 cup	160g / 5.6oz	Green beans in 1" lengths - (to 1 1/2) = (or thawed frozen green beans)
1 1/2 lbs	681g / 24oz	Fresh 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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