Irish seitan stew

Yield: 4 portions

Measure Ingredient
2 cups Diced Seitan
1 cup Peeled & diced rutabagas (1/2-inch cubes)
1 cup Peeled & diced onions (1/2-inch)
1 cup Diced or roll cut carrots (washed, not peeled)
1 cup Peeled & diced potatoes (1/2-inch)
2 Bay leaves
½ teaspoon Whole rosemary
½ teaspoon Fresh chopped garlic
½ teaspoon Sweet basil
1 tablespoon Fresh chopped parsley
4 teaspoons Sesame oil OR- oil of choice
2 cups Water
5 teaspoons Tamari soy sauce
½ cup Flaked celery*
4 tablespoons Water
5 teaspoons Arrowroot

Yield: 4-½ cups or 4 portions Prep time: 15 to 20 minutes Cooking time: 30 to 45 minutes

Place first 11 ingredients in a 2 to 3 quart saucepan. Saute at medium heat for about 8 minutes, stirring occasionally to prevent burning.

Add water and tamari soy sauce and bring mixture to a simmer. Cook for another 10 minutes or until vegetables are soft (tender crisp).

Add celery at end of cooking process to help retain color.

Mix arrowroot and water well. Turn heat off under stew and vigorously stir in arrowroot solution. Turn heat on to medium and stir constantly until mixture thickens.

Serve stew over noodles, rice or mashed potatoes, eliminate potatoes in the stew and replace with frozen green peas, which could be added at the same time as the celery to retain color.

*NOTE: The word "flaked" refers to a style of cut in which the food medium is thinly sliced at a 45 degree angle.

This recipe has been developed by Bro. Ron Pickarski as part of his work toward being a participant and finalist in the Culinary Olympics held in Frankfurt, Germany.

Source: Arrowhead Mills "Seitan Quick Mix" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

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