This is a one-pot meal perfectly suited for the fall harvest. This hearty stew brings together the best that fall has to offer!
Seitan is the gluten that has been extracted from wheat flour and then cooked. Its versatility comes from the fact that it is rather neutral in its flavor and depending on how it is seasoned, adapts well to a variety of recipes. It is wonderful in this stew!
In my family’s quest to eat a more plant-based diet, seitan added a quality in texture not found in other foods rich in carbohydrates and low in fat. It can be made from scratch right in your own kitchen! It is made with whole wheat flour, water and time! It is like anything else. The more you make it, the more efficient you become at making it.
In this particular recipe I used seitan made by Sheffield in Vermont. It is found in our freezer. It is exactly like my homemade seitan. I am thankful to have access to such a good product.
2 tbsp. Olive Oil in a 4 quart stainless steel pan with lid
1 cup chopped onions
2 leek, sliced
4 cups mushrooms (combo white and/or shitake) sliced
Simmer and then add:
4 cloves garlic, sliced
1 tsp. sea salt
2 potatoes, cubed
1 rutabaga, cubed
1 small butternut squash, peeled, seeded and cubed
1 carrot, sliced
4 cups of broth (I use Seitenbacher Vegetable Broth and Seasoning)
½ tsp thyme
½ tsp rosemary
1 ½ cup canned tomatoes
1# seitan, cubed
1 ½ cups Brussel sprouts, sliced
Add all but the Brussel sprouts and cook for about 30 minutes. Add Brussel sprouts and cook all until tender.
If the stew is not thick enough, add a mixture of 2-3 tbsp flour and enough cold water to make a paste when you add the Brussel sprouts.