| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Dutch | Tvfn | 1 | Servings |
INGREDIENTS
| Oil spray | ||
| 1 | T | Olive oil |
| 1 | Onion, cut vertically into | |
| crescentshaped slivers | ||
| 1/4 | c | Unbleached white flour |
| 3 1/2 | c | Vegetable stock |
| 1/4 | c | Nutritional yeast |
| 1/4 | c | Tamari/Shoyu soy sauce |
| 1 | c | Hearty, fullbodied tannic |
| red wine such as a | ||
| Cabernet Barolo or | ||
| Barbaresco | ||
| 1 | T | Umeboshi vinegar |
| 1 | T | Honey |
| A major grinding of fresh | ||
| black pepper 1/2 to 1 | ||
| teaspoon or so | ||
| 1 | c | Canned diced tomato in |
| tomato puree | ||
| 8 | Cloves garlic, peeled | |
| quartered or thickly | ||
| sliced | ||
| 8 to 10 | ||
| 1/4 | t | Salt |
| 6 | Dried Shiitake mushrooms | |
| broken roughly into | ||
| quarters 6 to 8 | ||
| 1 | Seitan, 8 ounce well | |
| drained diced into | ||
| stewbeef size squares 1 | ||
| to | ||
| 1 1/2-inch or so | ||
| 4 | Potatoes, scrubbed peel on | |
| cut in large pieces | ||
| 2 | Carrots, scrubbed peel on | |
| sliced in 1/2-inch rounds | ||
| 1 | Parsnip, halved lengthwise | |
| sliced in 1/2-inch | ||
| halfrounds | ||
| 2 | c | Green beans, stemmed and |
| sliced into 2 to 3 inch | ||
| long pieces | ||
| 1 | Zucchini, halved lengthwise | |
| and sliced into 1/2-inch | ||
| halfrounds | ||
| Minced Italian parsley | ||
| optional for garnish |
INSTRUCTIONS
If using a conventional Dutch oven, spray it with oil and be prepared to stir often; it's better to use a nonstick one. Heat with the oil over medium high heat. Add onions, stirring to saute for about 6 minutes, or until they start to brown but are still a little crisp. Sprinkle the onions with flour, and, lowering heat to medium, continue to cook for about 4 minutes. Add about 1/2 cup vegetable stock, stirring it in to smooth it into the flour. When the flour is incorporated and the liquid is free of any flour lumps or clumps, add a little more stock, then, finally, the entire remaining amount, stirring often. Add nutritional yeast (you will think it's going to lump, but the flakes will dissolve), soy sauce, red wine, Umeboshi vinegar, honey, black pepper, tomato, garlic, and salt. Bring mixture to a boil, then turn down to simmer. Drop in the dried Shiitake mushrooms (they will hydrate as the stew cooks), with the seitan, potatoes, carrots, parsnip, and green beans. Lower heat slightly, cover, and let ragout barely simmer, stirring every so often, for 35 minutes, or until potatoes are nearly done. Lift lid, drop in zucchini, recover, and let cook another 10 to 15 minutes more, or until vegetables are tender but still distinct. Serve, hot, if desired with a sprinkle of parsley. Yield: 4 to 6 servings Recipe by: CHEF DU JOUR CRESCENT DRAGONWAGON SHOW #DJ9339 Posted to MC-Recipe Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@msn.com> on May 31, 97
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Nutrition (calculated from recipe ingredients)
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Calories: 5274
Calories From Fat: 2687
Total Fat: 292.3g
Cholesterol: 1049.6mg
Sodium: 2604.5mg
Potassium: 11609mg
Carbohydrates: 300.8g
Fiber: 54.1g
Sugar: 69.7g
Protein: 360.3g