Ingredients
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1 tablespoon olive oil
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1 yellow onion, chopped
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1 stalk celery, chopped
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5 potatoes, cubed
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1 lb baby carrots
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2 garlic cloves, chopped
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3 cups vegetable stock
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1/4 cup dry red wine
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2 bay leaves
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1/4 cup tamari or 1/4 cup soy sauce
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8 ounces white mushrooms, sliced
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1 cup kale, chopped
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1 teaspoon dried thyme
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salt and pepper
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1 tablespoon cornstarch
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2 tablespoons water
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8 ounces seitan, chopped in bite size pieces
Instructions
- Heat oil in large stew pot over medium heat.
- Add onions and celery and cook until soft, about 5 minutes.
- Add potatoes, carrots, garlic, stock, wine, bay leaves.
- Bring to a boil and reduce heat to low and simmer for 15 minutes.
- Add tamari, kale, muchrooms, thyme, salt and pepper, and cook until vegetables are tender, another 15 minutes or so.
- Optional: While stew simmers, brown seitan pieces in a small pan wit some olive oil just to get some color. Set aside.
- Stir together the cornstarch and water, add to pot and bring stew back up to a slow boil.
- Stir for about 1 minute until thickened.
- Add seitan, reduce heat and simmer gently for another 10 minutes.