2 c Seitan — diced
1 c Carrots — roll-cut
1 c Parsnips — roll-cut
1 c Onion — diced
1 c Potatoes — peeled and
Diced 2 Bay leaves
1/2 ts Rosemary — whole
1/2 ts Garlic — minced
1/2 ts Basil
1 tb Parsley — fresh, chopped
2 c Water
5 ts Tamari soy sauce
1/2 c Celery — flaked
4 tb Water — cold
4 tb Cornstarch
Put seitan, veggies (except celery), and herbs and spices in a large pot (Dutch oven or small stock pot will do). 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. Posted by Andrew Evans <AEVANS@CAIS.CAIS.COM>to the Fatfree Digest [Volume 14 Issue 10]
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?