Native Foods Cafe Native Blog has published this yummy Seitanic Stew recipe, featuring our Road’s End Organics® Organic Gravy Mix:

“So it is kinda weird to think about it now… but I used to love pot roast and beef stew… like LOVE, LOVE it.  My Dad would make either of them in the slow-cooker and it was just downright delicious.  These days, it’s pretty gnarly (and not in a good way) to imagine gnawing on dead animals (even if they’re marinated in savory spices) so I am stoked to share with you an incredibly delicious Seitanic Stew Recipe!!!  Are you impressed that I just used two words beginning in “gn” in the same sentence?  Yes, gnarly is a real word.

Mi chica Ali shares the same love of this meatless meatiness… so years ago we took her mother’s beef stew recipe and turned it on its head… yep, we veganized it!  And it turned out stellar, thanks to Chef Tanya’s recipe for a beefless stock in her first cookbook The Meat Lover’s Vegetarian Cookbook.

Now this stock yields A LOT… so I usually cut it in half and I still have lots leftover, which you can freeze for making French Onion Soup or dipping French Dip sandwiches later on (hint, hint… wink, wink Teddye). ”

The Stock:

• 20 cups water
• 2 cups soy sauce
• 1 onion, peeled and quartered
• 10 garlic cloves, peeled
• 1 3-inch piece of ginger, unpeeled and sliced
• 7 bay leaves

Combine ingredients, bring to a boil and let cool.  Strain. I like to save the onions, and add to the stew!

The Stew:

• 1 lb seitan, chopped or sliced in 1-inch pieces (homemade is best!)
• 1 onion, chopped
• ¼ cup flour
• 1 packet vegan gravy (I like Road’s End Organics® Savory Herb)
• Fresh herbs (parsley, sage thyme, rosemary), chopped, about ¼ cup of each
• A good shake of ground cloves
• 2 cups stock (recipe above)
• 1 cup red wine
• 1 cup carrots, chopped or sliced
• 1 cup celery, chopped or sliced
• 4-5 large Yukon gold potatoes (chopped in 1-inch pieces)

1. Sautee the onion in a little bit of olive oil (or broth for a lower fat version).
2. Once lightly browned, add the seitan and sautee another few minutes.
3. Add the four and mix well to coat the seitan and onions.
4. Add fresh herbs, shake of cloves, and salt and pepper and mix well.
5. Add stock and wine and simmer for about 10 minutes.
6. In separate sauce pan, prepare gravy according to package and then add to stew.
7. Add carrots and celery and simmer.
8. In the mean time, bring a pot of water to a boil and cook the potatoes separately so they don’t get too mushy. About 20 min or until potatoes pierce easily with a fork.
9. Put potatoes in bottom of bowl and pour stew on top.
10. Serve with hot, crusty bread or pull-apart rolls, share with friends and enjoy!

Side Note:  The stew can cook for longer if you’d like…. Just sample as you go to reach desired flavor!   And it tastes even better the next day. Leftovers rule.

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Republished by EdwardandSons.com