We've got some snow on the ground now and the highs have been about 10 above and Thanksgiving is over so it was time to make some Irish Stew.
A steaming bowl of this with a rye/wheat roll and some Irish Breakfast Tea sure hit the spot...
My only substitution was to use button mushrooms - portobellos are not readily available here in the middle of nowhere...
Irish Seitan Stew
My first post on the Vegan Cook-a-Long! How exciting!
I'm in serious fall cooking mode, drooling over root vegetables and digging myself in like a hermit for cozy evenings out of the rain. Recently, I scanned a bunch of stew recipes for ideas and modifications and came up with this seitan stew. It's been years and years and years since I had proper Irish stew (i.e., carnivorous) but this tastes very close to the flavours I remember. It's pretty darn close to the recipe found on fatfree.com
1 Tbsp olive oil
2 cups seitan -- chunked
1.5 cups carrots -- washed and chopped
1.5 cups portobello mushroom, wiped and chopped
1 cup onion -- chopped
1.5 cups potatoes -- washed and chopped
2 bay leaves
1 tsp dried rosemary
1 tsp garlic -- minced
1 tsp dried basil
1 Tbsp tomato paste
2 cups water
4 tsp tamari soy sauce
1 Tbsp Worchestershire sauce (vegan)
1/4 cup celery -- chopped
4 Tbsp water -- cold
3 Tbsp cornstarch
1. Saute seitan in oil over medium heat in a large pot until seitan crisps up a bit.
2. Put veggies (except celery), herbs and spices into the pot. Saute in a little water or veggie broth at medium heat for about 8 minutes, stirring to prevent burning.
3. Add tomato paste, water, Worchestershire and tamari and bring to a simmer. Cook about 10 more minutes or until veggies are soft. [I used pretty big chunks of veggies so cooked it quite a bit longer in this stage]
4. Add celery (added at the end to help retain color and texture).
5. Mix the 4 T cold water with the cornstarch in a small bowl. Turn off heat under stew. Vigorously stir in cornstarch solution. Turn heat back on under stew and stir until thickened.
Number of Servings: 4 - 6 but it feels like it feeds an army!
Serve with mashed spuds and a winter ale. Lovely!
Sorry, at the time I didn't think to take progressive photos. Here is the end result steaming away in the stew pot.
Brown Rice Stuffed Peppers
I thought I'd try out the stuffed pepper recipe before I served it for Thanksgiving Dinner. I baked them in little custard dishes because I thought it would be cute...
I put a couple of tablespoons of water in the bottom of each dish and wrapped it in aluminum foil...
Served here with turnip greens, baked sweet potatoes, cornbread and homemade applesauce - the menu for Thanksgiving will be more traditional...
A closeup - I should have moved the potato - so you could see the pepper better...
The custard cup thing didn't really work out for serving - as we wanted to cut the pepper up with the stuffing.
My substitutions were Brown Rice - millet is not readily available here - but I think I'll order some before Thanksgiving as we liked the flavour of the stuffing and I'm sure it will be even better with millet. And I had to use all dried herbs as fresh herbs are not readily available here either. It was a very tasty and pretty dish.
I just made these tonight and devoured them! If you feel like being a bit creative but still using roughly the same amount of time to make dinner, this recipe
is worth it. I talked about it in my personal blog here
Labels: millet, peppers