Seitan Porcini Stewby Rena Reich
This is a recipe that not only comforts you on a cold winter’s night, it makes you look forward to the snowiest, windiest, all-the-roads-shut-downiest night possible, just so you can make stew.
1 tablespoon olive oil
1 large onion, quartered and thickly sliced
4 cloves garlic, minced
3 carrots, peeled and sliced 1/2-inch thick
1 cup vegan red wine (wine is not automatically vegan, check Barnivore for vegan options)
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon sweet paprika
½ teaspoon ground fennel
1 teaspoon salt
1 ounce porcini mushrooms (shiitake or portobello can be used instead)
3 cups vegetable broth
½ pound potatoes (peeled, cut in 1 + ½-inch chunks)
¼ cup all-purpose flour
½ cup water
2 tablespoons tomato paste
2 cups seitan, sliced (see Notes or store-bought vegan sausages can be used instead)
- If you’re using seitan, sauté it separately and set aside for later.
- Preheat a 4-quart pot over medium high heat.
- Sauté onions and a pinch of salt in oil until until translucent, 4 to 7 minutes. Add garlic, for about a minute, until fragrant.
- Add carrots, wine, rosemary (crushed in your fingers), thyme (crushed in your fingers), paprika, fennel, fresh black pepper and salt and bring to a boil. The liquid should reduce in about 3 minutes.
- Add mushrooms and vegetable broth, cover and bring to a full boil for 5 minutes or so, to quickly cook the mushrooms. Now add the potatoes, lower heat and bring to a simmer (not a full boil). Let the potatoes cook just until fork tender, about 15 minutes.
- In a measuring cup, mix the flour into the water with a fork until no lumps are left. Slowly add the broth/flour to the pot, mixing well. Mix in the tomato paste. Let thicken for 5 minutes or so. Add the seitan and continue to cook. In about 5 more minutes it should be perfectly thick but still smooth. Taste for salt and seasonings, and serve!