Seitan Portabello Autumn Stew

By Dani Taylor

Ingredients

• 1 Tbsp olive oil

• 1 (8 oz.) package seitan, cut into bite-sized pieces

• 1 large onion, quartered and thickly sliced

• 1 large portobello mushroom, cleaned, stem removed and diced

• 4 cloves garlic, minced

• 3 medium carrot, peeled, sliced, ½ inch thick

• 1 cup red wine

• 1 tsp dried rosemary

• 1 tsp dried thyme

• 1 tsp sweet paprika

• Fresh black pepper

• 1 tsp salt

• 3 cups vegetable broth

• 1 ½ lbs potatoes (any type), peeled, cut in 1 ½ inch chunks

• ¼ cup all-purpose flour

• ½ cup water

• 2 Tbsp tomato paste

Instructions

1. Preheat a large pot over medium-high heat.

2. Sauté onions, mushrooms, and a pinch of salt in the olive oil until translucent, 4 to 7 minutes. Add garlic, for about a minute, until fragrant.

3. Add carrots, wine, rosemary (crushed in your fingers), thyme (crushed in your fingers), paprika, fresh black pepper, and salt, and bring to a boil. The liquid should reduce in about 3 minutes.

4. Add vegetable broth, cover, and bring to a boil.

5. When it is boiling, add the potatoes, lower heat and bring to a simmer. Let the potatoes cook just until fork-tender, about 15 minutes.

6. In a measuring cup, mix the flour into the water with a fork until no lumps are left. Slowly add the broth/flour to the pot, mixing well. Mix in the tomato paste. Let thicken for 5 minutes or so.

7. Add the seitan and continue to cook. In about 5 more minutes it should be perfectly thick but still smooth.

Makes 6 servings.

Nutrition facts per serving: 239 calories, 36g carbohydrates, 3g fat, 12g protein