Deep december ragout of seitan, shiitakes and winter vegeta

1 Servings

Ingredients

Quantity Ingredient
Oil spray
1 tablespoon Olive oil
1 large Onion, cut vertically into crescentshaped slivers
¼ cup Unbleached white flour
3½ cup Vegetable stock
¼ cup Nutritional yeast
¼ cup Tamari/Shoyu soy sauce
1 cup Hearty, fullbodied, tannic red wine, such as a Cabernet, Barolo, or Barbaresco
1 tablespoon Umeboshi vinegar
1 tablespoon Honey
A major grinding of fresh black pepper, 1/2 to 1 teaspoon or so
1 cup Canned diced tomato in tomato puree
8 Cloves garlic, peeled, quartered or thickly sliced (8 to 10)
¼ teaspoon Salt
6 Dried Shiitake mushrooms, broken roughly into quarters (6 to 8)
1 pack Seitan, (8 ounce) well drained, diced into stewbeef size squares, 1 to 1 1/2-inch or so
4 smalls Potatoes, scrubbed, peel on, cut in large pieces
2 Carrots, scrubbed, peel on, sliced in 1/2-inch rounds
1 Parsnip, halved lengthwise, sliced in 1/2-inch halfrounds
2 cups Green beans, stemmed and sliced into 2 to 3 inch long pieces
1 Zucchini, halved lengthwise, and sliced into 1/2-inch halfrounds
Minced Italian parsley, optional, for garnish

Directions

If using a conventional Dutch oven, spray it with oil and be prepared to stir often; it's better to use a nonstick one. Heat with the oil over medium high heat. Add onions, stirring to saute for about 6 minutes, or until they start to brown but are still a little crisp. Sprinkle the onions with flour, and, lowering heat to medium, continue to cook for about 4 minutes. Add about ½ cup vegetable stock, stirring it in to smooth it into the flour. When the flour is incorporated and the liquid is free of any flour lumps or clumps, add a little more stock, then, finally, the entire remaining amount, stirring often. Add nutritional yeast (you will think it's going to lump, but the flakes will dissolve), soy sauce, red wine, Umeboshi vinegar, honey, black pepper, tomato, garlic, and salt.

Bring mixture to a boil, then turn down to simmer. Drop in the dried Shiitake mushrooms (they will hydrate as the stew cooks), with the seitan, potatoes, carrots, parsnip, and green beans. Lower heat slightly, cover, and let ragout barely simmer, stirring every so often, for 35 minutes, or until potatoes are nearly done. Lift lid, drop in zucchini, recover, and let cook another 10 to 15 minutes more, or until vegetables are tender but still distinct. Serve, hot, if desired with a sprinkle of parsley. Yield: 4 to 6 servings

Recipe by: CHEF DU JOUR CRESCENT DRAGONWAGON SHOW #DJ9339 Posted to MC-Recipe Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@...> on May 31, 97

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