Monday, September 28, 2009

Sunday Night Seitan Stew

Recipe by Erika

Miso's savory fermented character makes this stew complex and satisfying. It's awesome for chilly nights. Serves four.

  • 1 package of Upton's Naturals Traditional Seitan
  • 1/4 C minced shallots
  • 2 large cloves of garlic, minced
  • 1 Tbsp Earth Balance margarine
  • 1 lb cremini mushrooms sliced
  • 1 C sliced carrots
  • 1 C red wine
  • 2 C of vegetable broth
  • 2 Tbsp miso
  • 2 Tbsp flour whisked into 1 C of cold water
  • 2 pinches black pepper
  • Mashed potatoes or creamy polenta to serve

  1. Sauté shallots and garlic in margarine at medium high heat for 3 minutes in a dutch oven.
  2. Next, add mushrooms, carrots, Seitan, salt and 1⁄2 the pepper and continue to sauté for 3-5 more minutes. Brown bits should be sticking to the pot add the wine and use your spoon or spatula to dislodge them. Allow sauce to reduce for five minutes.
  3. Add miso, vegetable broth and reduce heat. Allow stew to simmer until carrots are tender and sauce has reduced by half, about 20 minutes.
  4. Add flour slurry and stir to incorporate. Cook for five more minutes, stirring constantly the thicker consistency can cause it to stick.
  5. Serve over mashed potatoes or polenta.