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Categories:
flour seitan vegetable oil non-hydrogenated margarine garlic leeks stalks celery carrots red wine vegetable broth brown rice thyme bay leaf white pearl onions non-hydrogenated margarine water sugar white button mushroom non-hydrogenated margarine
Viewed: 55 - Published at: 2 years agoIngredients
- 3 tablespoons flour
- 1 1/2 lbs seitan, cut into 1 cm cubes
- 1 tablespoon vegetable oil
- 2 tablespoons non-hydrogenated margarine
- 3 garlic cloves, minced
- 2 leeks, white parts only, minced
- 2 stalks celery, diced
- 2 cups carrots, peeled and diced
- 1 1/2 cups dry red wine
- 1 1/2 cups vegetable broth
- 1 tablespoon brown rice miso
- 2 sprigs thyme
- 1 bay leaf
- 24 white pearl onions, pealed and blanched
- 2 tablespoons non-hydrogenated margarine
- 1/2 cup water
- 1 tablespoon sugar
- 1/2 lb white button mushroom, cut into quarters
- 1 tablespoon non-hydrogenated margarine
Method
- Dust the seitan with flour. Brown the seitan in the oil in a medium-hot dutch oven/pot. Season with salt and pepper.
- Remove seitan from pot.
- Add the garlic, leeks, celery, carrots to the pot and slightly caramelize them.
- Then, add the wine, the broth, the miso, the thyme and the bay leave.
- Season with salt and pepper.
- Simmer for 15 minutes. Then add the seitan back to the pot for another 15 minutes.
- Saute the onions in a pan (medium/high heat) with the margarine and the sugar.
- Let caramelize.
- Add to the stew.
- In the same pan you used for the onions,, saute the mushrooms with the margarine until browned. Add to the stew.
- Serve with mashed potatoes and a green salad.
