Chunky Vegetable Stew with Minted Seitan and Herby Dumplings
Posted on March 7, 2013 by The Gourmet Vegan - No Comments
Chunky Vegetable Stew with Minted Seitan and Herby Dumplings
This is an absolutely wonderful dish. If you are looking for something with lots of taste, texture and perfect for any occasion then this stew is the dish for you. The minted Seitan gives a wonderful texture to the dish and combined with the wonderful flavours from the dumplings, you will definitely be coming back for another serving. This is one of those dishes you really have to try to see just how tasty it is.
 120 Minutes |
 Serves 4 |
 ? kcal per serving |
INGREDIENTS
For the minted Seitan and marinade
300 g( 10 oz ) prepared fresh Seitan (Recipe Here), broken into bite size chunks
1/2 pint vegan gravy
3 tablespoons freshly chopped mint
1/2 teaspoon ground black pepper
1/2 teaspoon agave nectar
1/2 teaspoon cider vinegar
For the herby dumplings
175 g ( 1 cup ) self raising flour
2 teaspoons baking powder
2 tablespoons vegan margarine ( I use vitalite for best flavour )
1 tablespoon virgin coconut oil ( or extra vitalite if not available )
1 tablespoon fresh rosemany
2 tablespoons fresh parsley
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon garlic granules ( optional )
Soya milk to bind
For the stew
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 medium leek, finely chopped
2 medium carrots, peeled and chopped
2 medium parsnips, peeled and chopped
1 small swede ( rutabaga ), peeled and chopped
80 g ( 1/3 cup ) pearl barley
1 litre ( 2 pints ) vegetable stock
1 teaspoon ground black pepper
METHOD
Prepare the Seitan in advance so that this can marinade for at least 1 hour. This is done as follows.
Place the Seitan in a saucepan and add the other marinade ingredients. Stir well to be sure the Seitan is well coated and set to one side for at least 1 hour.
Now start to prepare the stew.
Pre-heat the oven to 200 degrees Celsius ( 400 F )
Heat the oil in a large pan, over a medium heat, and fry the onions and leeks for 2-3 minutes until they start to soften.
Add the carrots, parsnips, swede and pearl barley and continue to fry for another 4-5 minutes, stirring consistently, allowing for the vegetables to start softening.
Add the vegetable stock and the black pepper and bring to the boil. Reduce the heat and cover and simmer for about 10 minutes.
At this stage you can prepare the dumplings
In a food processor, add all of the dumpling ingredients, except for the soya milk and process until the mixture resembles something like fine breadcrumbs. Pour into a bowl and add soya milk, 1 teaspoon at a time, until the mixture comes together and is not to sticky. Separate the dough into 6 equal pieces, roll into balls, and put to one side.
Putting the stew together
After the stew has simmered for 10 minutes, transfer to an oven proof casserole dish that has a fitting lid. Place the dumplings on top ( pushing them slightly into the stew ) and cover. Place in the oven and cook for 20 minutes.
After 20 minutes, remove the lid and continue to cook for a further 15 minutes until the dumplings are slightly golden on top.
Cooking the Setain and serving the dish
A couple of minutes before serving, heat the Seitan in the marinade until hot and cooked through. NOTE: Do not overcook the Seitan as the texture will change and it will become spongy.
Remove the stew from the oven and serve into dishes. Place a large spoonful of the minted Seitan on top of the stew and serve with the herby dumplings.
RECIPE NOTES
Read through this recipe before cooking. Many of the stages of this recipe can be prepared in advance to simplify the cooking stage.
RECIPE TIPS
If you don’t want to go through the process of cooking your own Seitan, then use your own preferred substitute, such as Vbites pieces or Vegan Quorn.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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