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Root Stew

What you need: 

Veggies: 6 carrots, 5 parsnips, 4 turnips, 3 potatoes, 1 large onion
Sauce: 8 cups veg. buillion, 1/2 cup red wine, 4 oz. tomato paste, 28 oz. can whole plum tomatoes in puree, 1/4 cup flour, 4 tablespoon olive oil
Herbs & Spices: 1 tablespoon Adobo salt, 1 teaspoon dried sage, 1 teaspoon dried rosemary, 3 teaspoon dried parsley, 1/2 teaspoon dried thyme, (alternative: rosemary, parsley, sage bouquet garnet), 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper, 2 bay leaves
1 lb seitan - drained and cut or torn into bite size chunks. Reserve liquid

What you do: 

1. Cut veggies (except onion) into bite size chunks, cover with water, set aside.
2. Pour flour, Adobo, cayenne, and black pepper into a large plastic bag and shake to mix. Add seitan and shake well to cover. Set aside.
3. Pour plum tomatoes into a bowl and cut into quarter.
4. Chop onion into large pieces and saute in a large pot in 2 tablespoon olive oil for 3-5 minutes, or until soft.
5. Add seitan, remaining 2 tablespoon of olive oil and any loose flour from bag and saute for another 3-5 minutes. Scrape bottom of pot to dislodge any of the mixture.
6. Slowly stir in the reserved seitan liquid, tomato puree (but not tomatoes), and vegan wine and saute 3-5 minutes or until reduced by half.
8. Slowly add the vegetable buillion stirring constantly with a wisk to maintain thickness.
9. Drain and add vegetables to sauce along with plum tomatoes, tomato paste, and remaining herbs and spices.
10. Bring stew to a boil, mixing occasionally.
11. Reduce heat and simmer uncovered stirring occasionally for one hour, or until vegetables are well cooked, but still firm.
Serve piping hot with pumpernickel bread!

Preparation Time: 
30 minutes
Cooking Time: 
Recipe Category: 


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