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.
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Spanish Vegetable and Lentil Stew with Country Style Vegan Sausages
Posted on February 11, 2013 by The Gourmet Vegan - No Comments
Spanish Vegetable and Lentil Stew with Country Style Vegan Sausages
This is an absolutely wonderful dish for a cold winters night or at any other time you fancy something wholesome and warming. Full of taste and if using shop bought vegan sausages it is also very quick and easy to prepare. A comfort food you will come back to again and again
| 45 Minutes |
Serves 4 |
201 kcal per serving |
INGREDIENTS
6 Vegan sausages, chopped into bite size pieces ~ You can use shop bought or use my recipe here ~ Country Style Seitan Sausages
For the sauce
1/2 medium onion, chopped
1 large carrot, chopped
2 tablespoons olive oil
2 bay leaves
3 large cloves garlic, chopped
1 litre water
2 tablespoons paprika
1 tablespoon smoked paprika
1 teaspoon cider vinegar
1 teaspoon agave nectar
3 tablespoons soy sauce
2/3 teaspoon sea salt
For the stew
1/2 medium onion, finely chopped
1 large carrot, sliced
1 large courgette (zuchini), sliced and quartered
1 green bell pepper, sliced
1 medium potato, peeled and chopped into bite size pieces
1 390g tin cooked green lentils (240g drained)
METHOD
Start by making the sauce
1 Fry the onion, carrot, garlic and bay leaves in the oil until the onion and carrots have started to soften slightly. Add the water and bring to the boil.
2 Add all of the rest of the sauce ingredients and cover and simmer until the vegetables are tender. When tender, blend or whiz to a smooth soup like constancy.
3 Now add in all of the stew ingredients and bring back to the boil. Cover and simmer for 15-20 minutes until all of the vegetables are tender.
4 Chop the sausages into bite size pieces. Add to the stew, heat through and serve.
RECIPE NOTES
RECIPE TIPS
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Mulligatawny Stew
Posted on January 2, 2013 by The Gourmet Vegan - No Comments
Mulligatawny Stew
This stew is more substantial than the usual soup version of this recipe and is utterly delicious. Perfect at any time of day and even makes a great breakfast dish on cold chilly mornings.
| 45 Minutes |
Serves 4 |
281 kcal per serving |
INGREDIENTS
2 tablespoons vegetable oil
Spice Mix 1 – 1 teaspoon black mustard seeds, 1/4 teaspoon ajwain seeds, 1 teaspoon black cumin seeds, 1/2 stick of cinnamon bark, 1/2 teaspoon fennel seeds, 3 black cardamom pods, 1 star anise and 1 large bay leaf
2 medium sticks celery, finely sliced
1 medium onion, finely chopped
4 cloves garlic, minced
150g tomatoes, finely chopped
75g dried red lentils
Spice Mix 2 – 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/4 teaspoon garam masala, 1/2 teaspoon turmeric, 1 teaspoon black pepper, 1 teaspoon sea salt and 1 teaspoon cayenne pepper
1 litre hot water
500ml vegetable stock
400g tin cannellini beans, drained
1 medium red pepper, sliced
350g cauliflower, broken into medium sized florets
120g green beans, roughly chopped
150g potatoes, sliced
2 tablespoons desiccated coconut
1/2 teaspoon garam masala
METHOD
1 Heat the vegetable oil in a large pan (be sure the pan has a fitted lid for later) over a medium heat until hot. When the oil starts to shimmer, add Spice Mix 1 and stir quickly for a few seconds to release flavour and then immediately add the onion, celery and garlic.
2 Fry for 5 minutes until the onion and celery have softened and then add the chopped tomatoes and lentils. Stir well and continue to cook for 4-5 minutes until the tomatoes have started to break down.
3 Now add Spice Mix 2, mix well and add the water and stock. Bring to the boil and then cover and simmer for 20 minutes, stirring occasionally. Remove lid and continue to cook on a low heat, stirring continuously until the lentils break down and the sauce thickens slightly.
4 Now add the beans, pepper, cauliflower, green beans and potato. Cover and cook on a low heat for a further 10-15 minutes or until the vegetables are tender.
5 Remove any whole spices and stir in the coconut and garam masala. Check for seasoning and consistency, add a little more water if you wish, and serve.
RECIPE NOTES
If you do not have access to some of the more unusual spices used in this recipe, then a shop bought curry powder can be used. Add 1 tablespoon of curry powder at the stage where Spice Mix 2 would be used. The flavours will not be as delicate but you will still have a good end result.
RECIPE TIPS
Freezes well for making larger quantities.
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