Hearty Autumn Vegetable Stew

  • 1/2 lb. white mushrooms; quartered
  • 1 small winter squash; peeled and diced
  • 1/4 lb. seitan; medium dice
  • 1 large onion; medium dice
  • 3 stalks celery; medium dice
  • 3 cloves garlic; chopped
  • 1/4 tsp. chili powder
  • 1/4 tsp. garlic powder
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground fennel
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried dill
  • 2 Tbsp. chickpea flour
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. Tamari sauce
  • 1-2 quarts water or homemade vegetable stock
  • 2 large parsnips; peeled and largely diced
  • 2 large carrots; peeled and largely diced
  • 1/4 cup fresh parsley; washed, dried, and chopped
  • Olive Oil; as needed
  • Kosher Salt and Fresh Cracked Black Pepper; to taste

Preheat oven to 400 degrees, and toss mushrooms with enough olive oil, salt, and pepper, to coat evenly. Place on a sheet tray, and roast until tender and golden brown, about 15 minutes. Separately, repeat this process with the winter squash and the seitan. Meanwhile, in a large soup pot, heat a small amount of olive oil and sweat the onions and celery until softened and sweet. Add the garlic and the spices and cook over low heat for a few minutes, until well toasted and very aromatic. Add a bit more olive oil and the chickpea flour, stirring well to moisten. Toast for a minute or two to cook the flour, before adding the vinegar and tamari. Add the stock, parsnips, and the carrots. Bring to a boil, reduce to a simmer, and cook, uncovered for 20 minutes or until the flavors are well developed. Add in the roasted vegetables at any time during the simmering process. Simmer until slightly thickened. Taste and adjust seasoning as needed with salt and pepper. Finish with fresh parsley, to serve.

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