When I first became a vegetarian many years ago, one of the first recipes I adapted was my mother’s beef stew. Back then I used tempeh and browned it in oil. But once I discovered seitan and TVP chunks, I liked them even better. This stew is super low in fat and a complete meal in itself!
1/2-1poundcubed seitan or 1 cup soy curls or 2 packages tempehcubed
1/4cupmilletuncooked (Optional)
1cupfrozen peas
2tablespoonscornstarch
Instructions
Fill a 5-quart saucepan or dutch oven 2/3 full of water (about 8 cups). Add the first 13 ingredients, potatoes through pepper, and bring to a boil. Simmer uncovered for about 20 minutes, until the onions are cooked and the potatoes start to soften.
Add the red wine (if desired), seitan (or other protein), and millet, if you're using it. Check to make sure there is enough liquid and add water if necessary. Cook until the millet is completely cooked (not hard anymore), about 20 minutes. Add peas.
Mix the cornstarch with 1/4 cup water (or additional red wine, if desired). Stir the mixture into the stew and cook until the stew thickens slightly. Check the seasoning and add more salt and pepper as needed.
Remove the bay leaves and serve in bowls with fresh bread.
Notes
*Sodium can be reduced by using less salt and soy sauce.You may need more liquid if you are using soy curls or any vegan protein that needs to be rehydrated.