Date: Thu, 24 Feb 94 21:32:47 PST
From: Barbara Zimmerman (email@example.com)
Subject: Seitan Stew
Recipe from Jill Nussinow, RD.
8 ounces Seitan, cut in chunks
1 ounce dried wild mushrooms
1 large onion, chopped
2 carrots, diced
4-5 small potatoes, cut in half
3 small turnips
1/2 lb. mushrooms, halved (store kind)
3 dried tomatoes, made into powder
1 T water or vegetable broth
1 T miso
1 cup water plus 1/2 cup
1 T arrowroot plus additional if needed
1 t dried rosemary
1 t dried thyme
1 t dried sage
2 T's fresh chopped parsley
Freshly ground pepper to taste
Boil the cup of water and soak teh dried mushrooms (if they are morels or
shitake) for 30 mins. Save soaking water. If using porcini add when
Heat water or vegetable broth. Add onion, carrot, turnip and potato.
Saute for 3-5 min. until onions begins to soften. Add fresh
mushrooms, tomato powder, and 1/4 cup water. Cook 5 more min. Then
add Seitan chunks, dried herbs and rehydrated mushrooms, cut in
pieces. Cook 5 more min.
Add soaking water drained of any debris and porcini, if using them. Add
miso and stir. Cook for 10 more min. until veggies are almost tender.
combine remaining 1/4 cup water with the arrowroot and add to the pan
over med. heat, stirring until thickened. If too thick add water 1
Tablespoon at a time. If too thin add arrowroot 1 teas. at a time.
Season with black pepper. Add parsley just before serving.
If you are using seitan that has not been cooked in tamari broth you will
want to add tamari and/or salt.
Serve over hot noodles or rice.
Use whatever veggies are fresh at the time you are making this. Feel
free to make substitutions.
Jill served this over freshly made WW noodles.