French Style Seitan Stew
This is one of those wonderful recipes that you can vary a million and one ways. It was also born out of an empty fridge, so that’s a real indication of the flexibility. But it’s still tasty and hearty. With the weather turning, there’s nothing like a stew simmering on the stove to get your tastebuds jumpstarted.
French Style Seitan Stew
3 Tbsp oil (reserve 1 Tbsp)
12 oz seitan, cut in bit size chunks
1 onion, diced (about 1 cup)
3/4 cup red pepper, diced
1/4 cup celery, diced
2 cloves garlic, crushed
1 Tbsp thyme
1 tsp tarragon
1 tsp herbes de provence
1/2 cup red wine
1 15 oz can diced tomatoes, not drained
1 cup broth
1 Tbsp balsamic vinegar
1 Tbsp tamari
1 Tbsp fresh parsley (for garnish)
salt and pepper
flat noodles for serving, if desired
Heat 2 Tbsp oil in a heavy bottomed soup pot. When hot, sear the seitan until lightly browned on all sides. Remove from pot and set aside. Reduce heat to medium. Add the onions, red peppers, celery. (Add the extra oil if the vegetables are sticking to much. A little sticking is OK). Saute a few minutes until the onions start to get a little limp. Add the garlic and dried herbs, stirring for a few more minutes. Add the red wine, scrape up any bits from the bottom and reduce by about half. Add the tomatoes, broth, vinegar, tamari and salt and pepper to taste. Reduce heat to a simmer and simmer for about 1/2 an hour. It should thicken up nicely. Serve over noodles and garnish with parsley.
Last night’s dinner was a Pretend Thanksgiving. Photos tomorrow!
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