Wednesday, October 8, 2008

seitan stew

4 Tbsp butter
4 Tbsp flour
1 onion, 1/2" dice
2 California bay leaves
1 head of celery, 1/2" rough chop
5 small carrots, 1/2" rough chop
8 small potatoes, cut into approx. 1" pieces
2 packages of White Wave seitan
4 cups of vegetable broth
3 Tbsp 2x concentrate tomato paste
1 cup water
salt & pepper to taste
1 bunch arugula, roughly chopped
1 Tbsp dried thyme
1 Tbsp fresh rosemary, finely chopped
1/4 tsp liquid smoke

This recipe starts with a traditional roux. Melt the butter in large pot over medium heat and stir in the flour, stirring constantly until it is incorporated, and smells less like flour and more like buttered toast. Like so:

Next, add the mirapoux (carrot, celery and onion) and bay leaves. Saute 4 to 6 minutes until onions begin to turn translucent.

Add the seitan, potatoes, vegetable broth, water and 2 Tbsp of tomato paste. Simmer for 45 minutes.

When the vegetables are tender, add the arugula, remaining one Tbsp of tomato paste, herbs and spices to taste. Be very careful with the liquid smoke! It will give the stew a nice meaty flavor but don't go overboard- a few drops will do the trick! Serves six.

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