Belgian-Style Seitan Stew with Dark Beer
Found this recipe on Food.com when I googled vegan.
It's been really rainy here in Nashville so I felt like making comfort food. Todd loves mashed potatoes so I wanted to find beefy yumminess and gravy with some veggies that could go with mashed taters.
First things first... I had to make the main ingredient: Seitan.
Used the Vegan on the Cheap Simple Seitan recipe and it turned out just like it's supposed to.. i think.
This took over an hour so if you plan on doing this make sure you have plenty of time. You can make the seitan a couple days ahead of time too. This recipe actually makes double what is in the picture so you have lots left for other recipes.
|If you ever need a Halloween brain substitute |
homemade seitan would definitely fit the bill!
First step of the actual stew is to slice up the seitan thinly and then sauté it in a little olive oil for about 10 minutes until it is browned on both sides. Set it aside and start making your sauce.
Saute your onion and then add brown sugar to caramelize it followed by a couple of tablespoons of flour.
Then add the rest of your flavor: beer (i used a 1554 Dark Ale), molasses, mustard, vinegar, thyme, and a bay leaf along with some veggie broth (I use Kitchen Basics..good flavor).
Then add your seitan and simmer it for a while. This is when I realized I had completely forgotten to add frozen peas and my fresh mushrooms! One of the pics submitted on the website had one with peas and it spoke to me! ha! So, I quickly tossed in the peas and mushrooms during the final simmer.
I did have to add some more broth and then water as it continued to simmer. I wanted more gravy and didn't want more and more salt from the broth.
No dessert tonight... I'm making cupcakes tomorrow for Mom and Daddy's visit.