1/2 medium yellow onion, diced
1 small shallot, peeled and diced
4 medium cloves garlic, peeled and diced
1 large carrot, peeled and diced
1 tablespoon olive oil
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon garlic powder
1/2 head green cabbage, sliced into 1" thick ribbons
1 small can (4 ounces) hot green chilis (I use Hatch, and Trader Joe's ones are from Hatch)
5 medium russet potatoes, peeled and cubed
4 cups vegetable broth (I use the broth I cook the seitan in)
hot sauce, to taste, optional (I use Sriracha)
1/2 cup nondairy milk (I used unsweetened almond)
salt and pepper, to taste
1 1/2 cups seitan (I use homemade)
1. In a large stock pot, saute onion, shallot, garlic, and carrots in the olive oil until onions start getting translucent, about 3 to 5 minutes.
2. Add in the basil, oregano, garlic powder and thyme, and mix. Toss in the sliced cabbage and put the lid on, let it steam for about 2 minutes.
3. Add chilies, potatoes and broth, and a squeeze of hot sauce (if using). Set it to a low boil for about 30 minutes, or until the potatoes are soft.
4. Mash about 1/4 of the potatoes against the side of the pot, and add milk. Mix in seitan and season, to taste. I also added a little Mrs.Dash extra spicy, because nothing can ever be too spicy for me!
This is awesome with a crusty garlic bread.
Source of recipe: I was born Ohio Irish, but grew up in New Mexico, and then became vegan in my 20's. I wanted a recipe that was comfort food for all of those parts of me, and this is what I came up with! The seitan I use is from Isa here: http://www.theppk.com/2009/11/homemade-seitan/  You could use store bought, but Isa's is better!