It’s currently the perfect storm of dismay that leads to so much comfort food being made in our home. Whether it’s watching the world’s economy crumble, or whether it’s battling the below-freezing temperatures, there’s never been a greater yearning for dishes involving home-cooked memories, cheese or bread. That probably explains my constant craving for pizza.
But, this past week I had a craving for something I haven’t had since I went vegetarian over 10 years ago, my mother’s beef stew. I knew that I wouldn’t get a straight recipe from her. The last time I tried, I got the usual, “I just throw things together” response that you usually get asking your mom for a recipe. But, I took the basics of what she gave me along with some online research to create my own “beef” stew that I actually take pride in for being my first attempt.
The seitan recipe comes from Chicago Diner’s cookbook. I recommend halving the actual recipe, because a full batch produced over 5 pounds of seitan the one time I cooked it.
Vegetarian “Beef” Stew
makes 7 – 16 oz. bowls
- 1 pound cubed seitan (see recipe below)
- 1-2 Tbsp olive oil
- 1 cup chopped red onion
- 1 cup chopped celery
- 1 1/2 cups chopped carrots
- 1 1/2-2 cups chopped potatoes
- 2 can (10 1/2 ounces) condensed tomato soup
- 2 can (14.5 ounces) stewed tomatoes with juice
- 3/4 cup water
- 2 cup noodles
- 2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups grated Cheddar cheese
- 1 1/2 cups frozen peas
Brown the seitan in a large stew pot in hot oil over medium heat until heated through. Add all ingredients except cheese and peas. Cover and cook until potatoes and carrots are tender, 1 1/2 to 2 hours, stirring often. Stir the grated cheese into the stew until cheese is melted. Add the peas cooking until tender. Serve.
- 4 cups vital wheat gluten flour
- 3/4 cup whole wheat flour
- 3 Tbsp nutritional yeast
- 2 Tbsp onion powder
- 1 1/2 Tbsp garlic powder
- 1 1/2 Tbsp salt
- 2 Tbsp Italian spices
- 2 1/4 cups warm water
- 1/4 cup tamari