4 large
carrots, sliced in half lengthwise and cut into 1" chunks
2 cups
vegetables broth (or water)
2 stalks
celery, finely chopped
2 bay
leaves
1 tbsp
extra virgin olive oil
1 cup
chopped onions
2 cups
sliced mushrooms
2 tbsp
whole wheat pastry flour
2 tbsp
tahini
1/2 cup
water
3 tbsp
tamari
2 cups
seitan chunks
salt and
ground black pepper to taste
Method :
Place the
potatoes, carrots, broth or water, celery and bay leaves in a 4 1/2
quart saucepan or Dutch oven. Bring to a boil, then reduce the heat
to medium. Cover and simmer, stirring occasionally, until the
vegetables are tender, about 20 minutes.
Meanwhile, place the oil in a large skillet over medium high heat.
Add the onion and sauté for 8 minutes or until almost tender. Add
the mushrooms and continue to sauté, stirring often, until tender,
about 4 to 6 minutes longer.
Remove
the skillet from the heat. Stir in the flour and mix well. Then stir
in the tahini and mix well. Gradually stir in the 1/2 cup water and
tamari, and mix vigorously until the sauce is smooth. Stir this
mixture into the hot cooked vegetables and their liquid and mix
well. Stir in
the seitan and bring the stew to a boil, stirring almost constantly.
Reduce the heat to medium and continue to stir and simmer the stew
just until the sauce thickens, about 3 to 5 minutes. Remove the bay
leaves and season with salt and pepper. Ladle into bowls and serve
hot.
Old fashioned
beef stew flavor with a new fangled twist - no beef !.
