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March 31, 2011

Slow Cooker Beefless Stew


I debated posting this stew recipe, seeing that it is so last season and all. In the end, I decided it isn't too late. After all, if you're like me, you haven't been able to shed the winter coat yet. If you're like me turnips and cabbage keep finding their way into your shopping cart (there is nothing wrong with a turnip and cabbage obsession, by the way). If you're like me, you have a bag of frozen pearl onions that will succumb to freezer burn if they don't get into a stew, right. now. If you're like me you have always wanted the perfect crock pot meal that is easy to set up and can handle long cooking times while you are gone at work all day.

If you're like me, you'll make this stew, and you'll love it.


Slow Cooker Beefless Stew
Serves 6

16 oz traditional seitan chunks (homemade or store bought)
1 heaping cup of frozen pearl onions
2 ribs of celery, chopped into 1" chunks
3 medium carrots, peeled and chopped into 1" chunks
2 cups of turnips, chopped into 1" chunks (or potatoes)
1/4 head of cabbage, cut into 3 or 4 separate wedges (do not separate layers)
1 cup dry red wine
4 cups vegetable stock (beef flavored veg stock would work well here if you have it)
3 cloves of garlic, minced
1 tsp dried thyme
1 tsp dried rosemary, crushed between your fingers
1/2 tsp rubbed sage
2 bay leaves
2 tbsp chickpea flour
1 tbsp vegan worcestershire sauce
2 tbsp tamari
pepper

Combine red wine, vegetable stock, garlic and herbs in a crock pot, whisk to combine. Add seitan, onions, celery, carrots, turnips, and cabbage wedges. The seitan and veggies won't be fully submerged in the cooking liquid, however if they are sticking out more than an inch add a little more broth. Cook on low for at least 6 hours. (I was away from home for 11 hours and was afraid the pot would have turned to mush, but it did not!).

Remove bay leaves. Ladle out 1 cup of the cooking liquid into a small bowl and whisk in the chickpea flour. Add back into the pot, along with the worcestershire sauce, tamari, and a bit of fresh cracked pepper. Stir to combine. Serve hot.




Not into seitan? Try my New Year's Stew, which features black-eyed peas and collard greens instead!

11 comments:

  1. In Germany, turnips are in season in April and May, so this sounds like a perfect recipe for the season. Especially on a rainy day!

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  2. It looks delicious!! And I love crock pot stews!

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  3. It is snowing in NYC today. SNOWING! So it's definitely not too late to post this recipe IMHO. :) Looks really good, I can't believe that I don't own a crockpot (?!) but will get one soon and give this a whirl!

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  4. Holy crap, I thought that was real beef for a minute! That seitan looks so meaty!

    I am totally making this before the weather warms up too much. I LOVE CrockPot meals. So easy!

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  5. This looks fantastic, and incredibly hearty!

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  6. Yup, I'm still walking around in my pink puffy jacket. So I think this seems perfectly in order! And delicious!

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  7. I don't have a crock pot myself but I'm going to have to borrow one just to try your recipe. It looks delicious! :-)

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  8. If a dish is good, I'll make it anytime of year! :) And this soup sounds really comforting. I can imagine the cup of wine in it gives it a little something extra.

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