Autumn Vegetable Stew with Seitan

  • 5 cups white mushrooms, halved
  • 6 TB vegetable oil
  • 2 cups diced winter squash
  • 1 cup diced seitan (3/4”)
  • ¼ tsp chili powder
  • ¼ tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ½ tsp each dried coriander, fennel, basil, thyme, dill
  • 2 cups onions, medium dice
  • 2 cups celery, large dice
  • 4 tsp chopped garlic
  • 2 tsp balsamic vinegar
  • 2 tsp tamari
  • 1 cup parsnips, large dice
  • 1 cup carrots, large dice
  • 2 TB chickpea flour
  • 2 TB vegetable oil
  • 3 sprigs fresh parsley

A hearty vegan stew!

Toss mushrooms with 2 TB of the oil, some salt and pepper. Spread on a baking sheet and roast in a 400°F oven until golden. Toss the squash with 1 TB oil, spread on a baking sheet and roast until tender. Toss the seitan with 1 TB oil, the garlic powder and chili powder. Spread on a baking sheet and roast until crispy. In a large pot, over medium heat, cook the onion and celery in the remaining 2 TB oil until softened. Add the chopped garlic and spices. Cook for 10 minutes. Add the balsamic vinegar, tamari, parsnips and carrots. Cover with water and bring to a boil. Reduce heat to a simmer, add the roasted mushrooms and squash. Make a roux by heating 2 TB vegetable oil in a small pot. Add the chickpea flour and stir until thickened, stirring, let cook for 5 minutes. Add to stew, stir to combine. Finally add the seitan and chopped parsley to the stew, cook until thickened.