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seitan-potato-stew recipe

Date:    Mon, 30 Aug 93 14:00:26 EDT
 From:    cgl1@cornell.edu (Chuck Goelzer Lyons)
 From the Seitan Sisters' Summer Cuisine Cooklet
 This stew can be served in small portions over rice with a pickled
 vegetable. If you wish to follow suit, the recipe will serve 4. If intended
 as a main course with perhaps only a salad on the side, it will serve 2.
 10-12 small new potatoes (1 to 1/2" diameter)
 3/4 to 1 lb. seitan
 6-8 snow peas
 2 c. soup stock
 3 T. barley malt
 3 1/2 T. tamari
 1/2 T. sake
 Scrub the potatoes, and steam them until barely tender (about 7-8 minutes).
 Cut the seitan into thin slices. String the snow peas and cut each in half,
 slightly on the diagonal. Blanch them in boiling salted water for 20-30
 seconds, then drain immediately.
 Combine the soup stock, barley malt, tamari, and sake in a small pot,
 stirring to dissolve the barley malt. Add the steamed potatoes and simmer,
 preferably with a lid, until lightly colored (about 6-7 minutes). Add the
 seitan, separating the slices as you place them in the pot, and continue to
 cook for 2-3 minutes. Add the blanched snow peas and simmer for 1 more
 minute, then serve.
 Serves 2-4.
 kwvegan vegan