Recipe Archives->Vegetarian->Summer Stew

Summer Stew with Vegetables

1 large onion, sliced
1 clove garlic, sliced
2 tablespoons olive oil, or less
3 ounces turnip, cubed
6 ounces baby carrots, sliced (about 1-1/2-cups)
6 ounces new potatoes, washed and diced (about 1-1/4-cups)
6 ounces cauliflower florets (about 2-cups)
8 ounces zucchini, sliced (about 2-cups)
2 1/2 cups vegetable stock, full-flavored
2 heaping tablespoons   cornstarch
3 tablespoons water
16  ounces canned tomatoes, crushed with juice
3 tablespoons chopped fresh parsley
1 cup red kidney beans, optional
fresh herbs, to taste
salt and pepper

1 to 3 tablespoons oil
1/2 pound vegetarian steak chunks, wheat gluten or seitan

In large pan, soften onion and garlic in oil, covered, over low
heat.  Then add the vegetables and brown 5-6 minutes, stirring and
turning.  Gradually add stock, stirring and bring to a foil, then
stir in the cornstarch and water mixture.  Add the tomatoes with
their juice and stir well.  Add the herbs, plus any spices you
like. Season with the salt and pepper. Turn the heat down and cover
the pan tightly. Simmer gently about 20 to 25 minutes.  Stirr
occasionally and add a litle water if needed.

Meanwhile, brown the seitan cubes in a skillet. Takes about 3
minutes to brown 1/2-inch chunks. Add to the stew, gently, and
simmer 10 minutes.  Serve.

Printable version: summer-stew.txt.