Date: Mon, 09 Jan 95 23:18:22 EST
From: Andrew Evans (aevans@cais.cais.com)
Anyone who thinks they don't like parsnips ought to give them one more
chance in this wonderful Irish stew adaptation, which is a favorite in
our house:
* Exported from MasterCook II *
Irish Seitan Stew
Recipe By : Ron Pickarski, modified by Andrew Evans
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups seitan -- diced
1 cup carrots -- roll-cut
1 cup parsnips -- roll-cut
1 cup onion -- diced
1 cup potatoes -- peeled and diced
2 bay leaves
1/2 teaspoon rosemary -- whole
1/2 teaspoon garlic -- minced
1/2 teaspoon basil
1 tablespoon parsley -- fresh, chopped
2 cups water
5 teaspoons tamari soy sauce
1/2 cup celery -- flaked
4 tablespoons water -- cold
4 tablespoons cornstarch
Put seitan, veggies (except celery), and herbs and spices in a large pot
(Dutch oven or small stock pot will do). Sautee in a little water or
veggie broth at medium heat for about 8 minutes, stirring to prevent burning.
Add water and tamari and bring to a simmer. Cook about 10 more minutes
or until veggies are soft.
Add celery (add at end to help retain color and texture).
Mix the 4 T cold water with the cornstarch. Turn off heat under stew.
Vigorously stir in cornstarch solution. Turn heat back on under stew and
stir until thickened.
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Serving Ideas : Serve with a good brown bread.
kwvegan vegan