1 hr 40 mins
Makes:4 to 6 servings
Omnivores and vegetarians alike go for seconds of this simple yet satisfying stew.
What to buy:Seitan can be found at most organic and specialty grocery stores.
Game plan: This can be turned into a vegan main dish by substituting 3 tablespoons olive oil for the butter.
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
4 cups low-sodium vegetable broth
2 (10-ounce) packages teriyaki-flavored seitan drained and cut into bite-size pieces
2 cups coarsely chopped peeled carrots, cut into 1-inch pieces
1 cup coarsely chopped green beans, cut into 2-inch pieces
8 small red potatoes, quartered
1 1/2 cups white mushrooms, halved or quartered
1 1/2 cups pearl onions, peeled
1/4 cup dry red wine
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon finely chopped fresh thyme
Make a roux by melting butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Once butter is completely melted, add flour and whisk continuously until well combined. Cook until flour loses its raw flavor and starts to emit a toasty aroma, about 2 minutes. Whisk in broth and cook until slightly thickened.
Transfer mixture to a pot and add seitan, carrots, green beans, potatoes, mushrooms, and onions. Simmer over low heat for one hour, stirring occasionally, until the carrots and potatoes are soft when pierced with a fork.
Add red wine and herbs and simmer until alcohol flavor is cooked off, about 15 minutes. Season well with salt and freshly ground black pepper. Serve with a loaf of crusty French bread and butter.