The following recipe is from the Fat
Free Vegetarian Recipes net site
(Original recipe by Ron Pickarski, modified by Andrew Evans 09
I've made it and it is fast and very tasty, even my carnivorous
friends liked it!
Anyone who thinks they don't like parsnips ought to give them
one more chance in this wonderful Irish stew adaptation, which
is a favorite in our house:
Put seitan, veggies (except celery), and herbs and spices in a large
pot (Dutch oven or small stock pot will do).
- 2 cups seitan, diced
- 1 cup carrots, roll-cut
- 1 cup parsnips, roll-cut
- 1 cup onion, diced
- 1 cup potatoes,peeled and diced
- 2 bay leaves
- 1/2 teaspoon rosemary, whole
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon basil
- 1 tablespoon parsley, fresh, chopped
- 2 cups water
- 5 teaspoons tamari soy sauce
- 1/2 cup celery, flaked
- 4 tablespoons water, cold
- 4 tablespoons cornstarch
Sautee in a little water or veggie broth at medium heat for about
8 minutes, stirring to prevent burning.
Add water and tamari and bring to a simmer.
Cook about 10 more minutes or until veggies are soft.
Add celery (add at end to help retain color and texture).
Mix the 4 T cold water with the cornstarch.
Turn off heat under stew.
Vigorously stir in cornstarch solution.
Turn heat back on under stew and stir until thickened.
Serve with a good brown bread.