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Food & Recipes
INGREDIENTS
  • 2 Tbs. olive oil
  • 2 cups onions, coarsely chopped
  • 2 cups carrots, cut into 1⁄2”inch rounds 1 cup celery, cut into 1⁄2” inch rounds
  • 6  yellow potatoes, quartered
  • 1 cup frozen peas
  • 2 packages of seitan cubes
  • 1⁄2 cup whole wheat pastry flour
  • 1 tsp. onion powder
  • 1 tsp. garlic powder 1 tsp. dried thyme
  • 2 bay leaves
  • 1 cup red wine
  • 4 cups vegetable broth 1 cup almond milk
  • 1 tsp. Dijon mustard
  • 1⁄2 cup nutritional yeast
INSTRUCTIONS
  1. Heat the olive oil in a large 6 qt. sauce pot.
  2. Add the onions and seitan and sauté until the onions and seitan have browned a little--about 10 minutes.
  3. Add the whole wheat pastry flour and stir to coat the seitan and onions--about 3 minutes.
  4. Add the red wine and deglaze the pan, removing all of the bits of browning from the bottom of the pan.
  5. Once deglazed, add the veggie stock, the rest of the veggies and all of the spices. Allow to simmer for 30 minutes until the veggies are cooked through.
 

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