Unbeef Stew-Vegan and Can Be Made Gluten Free |
|
 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
|
This is vegan and can be made gluten free by adding tofu instead of seitan and gluten-free flour. It's a recipe I created as comfort food for my oldest boy who has been vegan for many years. The rest of the family is vegetarian, so we can all eat it. Ingredients:
7 fingerling potatoes, cute in half width wise |
4 carrots, sliced |
5 large button mushrooms, quartered |
1/2 sweet onion, sliced |
3 small garlic cloves, sliced |
2 tablespoons extra virgin olive oil |
1 (32 ounce) container vegetable broth |
1/8 cup red wine |
1 lb seitan, . for gluten free you can use tofu that has been pressed and cubed ( beef strips or chicken strips ) |
1 tablespoon flour (for gluten free, add rice flour or or other gluten-free flour) |
salt and pepper |
Directions:
1. Heat 1 Tbsp EVOO in dutch oven.
2. Add carrots, onions, mushrooms and garlic. Cook, until carrots are softened and onions are opaque. Add mushrooms. Saute until a nice fond develops on the bottom of the pot. In a skillet, heat 1 Tbsp EVOO and add either the seitan or tofu and brown. When done, add to the dutch oven. Add all but 1 cup of broth. Add the red wine now. Add the fingerlings. Cover. Turn heat to simmer and simmer for at least 1/2 hour or until the fingerlings are tender. Turn heat up to medium. In a separate cup, mix together the remainder of the broth and the flour. Add to the stew. Cook until thickened. Add salt and pepper to taste.
|
|