Not one to go back on my word… here it is… Irish Stew made from Veganomicon’s simple seitan.
1) Prepare seitan, reserving the cooking liquid. Cut into cubes.
- Seitan cubes
- 2 tbsp olive oil
- 3 tbsp flour
- salt and pepper to taste, a PINCH of cayenne pepper… NOT a 1/4 tsp like I used. I had to evacuate the kitchen and open all the windows… the effect was like pepper spray. There was much coughing. Sorry (eek)
- 1 large yellow onion, chopped
- 4-5 carrots thickly sliced
- 2 1/2 cups of cooking liquid from the seitan
- 1 1/4 cups of Guinness (I used draft)
- a sprinkle of dried thyme (I’m not big on measuring… maybe the cayenne incident will make me change my ways)
In a large, heavy pot, brown seitan cubes in olive oil over medium heat until browned on all sides (about 5 min). Stir in flour, salt, pepper, PINCH of cayenne and sauté until well coated (2-3 min). Add chopped onion and continue cooking, stirring frequently, until softened and starting to brown. Slowly add the reserved cooking liquid 1/2 cup at a a time, stirring well to incorporate the flour without getting lumps. Add the Guiness and the carrots. Bring just to a boil, then lower heat to a simmer. Add the thyme. Simmer for about 45 minutes or until carrots are tender.
Serve with a mound of mashed potatoes. No particular recipe here – I add Becel Vegan and soy or rice milk until desired creamy texture is achieved. And salt and pepper to taste.
And since Halloween is just around the corner: Dessert:
Your Basic Chocolate Cupcake and Orange Buttercream Frosting from Vegan Cupcakes Take Over the World. I added a few drops of yellow and red food dye (I know) and there seems to be some separation happening… still tasted fine. Licorice and very much non-plant-based Reese’s Pieces added by some small helping hands 🙂
What’s on your Halloween menu?