2 tablespoons vegan butter
1 leek, light green and white parts, chopped
1 small-medium white onion, chopped
2 medium carrots, chopped
2 medium celery stalks, chopped
1/4 teaspoon caraway seeds
1 2/3 cups porter beer
7 1/2 cups vegetarian "beef" broth
2 sprigs thyme
1 bay leaf
salt and pepper, to taste
1/2 seitan recipe, prepared as directed, ripped into chunks (I use http://vegweb.com/index.php?topic=36498.0 )
flour, for dusting seitan
olive oil, for frying seitan pieces
1 1/2 cups button mushrooms, sliced
3 tablespoons white pearl onions, peeled
2-3 tablespoons parsley, to top Dumplings:
3/4 cup self-rising flour
3/4 cup white breadcrumbs
cayenne, to taste
2 egg replacers, prepared (I use Ener-G)
3 tablespoons vegan butter
1. For stew, in a large pot on medium heat, let the butter melt. Add the leeks and onion. After onions become translucent, add the carrot and celery. Cook until tender. Next, add the caraway seeds, beer, broth, thyme, bay leaf, salt, and pepper. Cook for 20-30 minutes.
2. For dumplings, in a bowl, combine flour, breadcrumbs, and cayenne. Add egg replacer into the flour mixture followed by the butter. Combine well. Form into small dumpling shapes and set aside.
3. In a medium pan, heat the olive oil. While olive oil is heating, roll the pieces of seitan in flour. Brown them in the olive oil and add to the stew.
4. Add the mushrooms, pearl onions, and fluffy dumplings to the stew. Cook for another 10-15 minutes. Remove the bay leaf when done. Top soup with parsley when serving.
Source of recipe: I modified the ingredients of a recipe and wrote the directions in my own words. Recipe from Irish Soups & Bread by Nuala Cullen. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/03/irish-festivities-stew-brown-bread...