Seitan burgandy

Yield: 4 servings

Measure Ingredient
1 \N 8 ounce package water packed seitan, cut into
¾ \N Inch chunks
3 larges Potatoes, similar sized cubes
6 \N Carrots, sliced
1 \N Onion, chopped coursley several cloves garlic
2 teaspoons Sage 2 teaspoons thyme
1 cup Rich red wine salt and pepper to taste water flour

I did not rinse the seitan, I did toss the seasoned water it was packed in. Put all ingredients in a large pot of dutch over, add water to just cover. Simmer for an hour or so. Put 2 - 3 tablespons flour in a small jar, add water, shake till smooth, add graduaslly to simmering stew to thicken as desired. Yum I served it in bowls, as is, would be very nice over noodles, rice, etc.

Obviously, add whatever veggies you prefer. Mushrooms would be a perfect addition. Jan

Posted to Fatfree Digest, Jan. 11, 1994

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