Seitan Portabello Autumn Stew
By Dani Taylor
1 Tbsp olive oil
1 (8 oz.) package seitan, cut into bite-sized pieces
1 large onion, quartered and thickly sliced
1 large portobello mushroom, cleaned, stem removed and diced
4 cloves garlic, minced
3 medium carrot, peeled, sliced, ½ inch thick
1 cup red wine
1 tsp dried rosemary
1 tsp dried thyme
1 tsp sweet paprika
Fresh black pepper
1 tsp salt
3 cups vegetable broth
1 ½ lbs potatoes (any type), peeled, cut in 1 ½ inch chunks
¼ cup all-purpose flour
½ cup water
2 Tbsp tomato paste
Preheat a large pot over medium-high heat.
Sauté onions, mushrooms, and a pinch of salt in the olive oil 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, fresh black pepper, and salt, and bring to a boil. The liquid should reduce in about 3 minutes.
Add vegetable broth, cover, and bring to a boil.
When it is boiling, add the potatoes, lower heat and bring to a simmer. 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.
Makes 6 servings.
Nutrition facts per serving: 239 calories, 36g carbohydrates, 3g fat, 12g protein