I swear I’m so taken with this whole “wheat meat” thing that I’m going to have to change the name of my blog to The Seitan Diaries. Fortunately, I’m going into Vancouver next week for my mum’s birthday and a few administrative matters, so my system will have a break from all things vital wheat gluten!
As for today, we’re having our FOURTH meal from that one seitan roast I made last Sunday. First, we had the roast on Sunday, then “beef” dip sandwiches on Monday, fajitas on Tuesday, and tonight, it’s a lush Guinness stew with the last half pound of that vegan roast!
I based the recipe on this well-reviewed one from allrecipes.com.
Vegan Guinness Stew
1/2 lb. vegan roast, cut into pieces
1/4 cup vegan bacon bits
1 small, white onion, chopped
2 cloves garlic, minced
6 ounces of Guinness
2 TBS tomato paste
2 sprigs of thyme
2 carrots, chopped
2 celery stalks, chopped
3 cups vegetable broth
1 TBS Better than Bouillon vegetable base
1 tsp date syrup
1/2 tsp cayenne
Freshly ground pepper
For the slurry:
1 TBS arrowroot flour combine with 1/3 cup of cold water
Directions: Spray a frying pan with a blast of oil and add vegan bacon bits and vegan roast chunks, salt and freshly ground pepper; saute for a few minutes, then move the contents of the frying pan to a larger pot.
Spray the frying pan again and saute the onion and garlic until they turn brown. Next, deglaze the pan with the Guinness and pour into the larger pot.
Add the rest of the ingredients, another good helping of pepper, and bring to a boil.
Once the stew is boiling, turn down the heat to a simmer. Next, make the arrowroot-water slurry and pour into the stew stirring until the stew is thick and shiny (an indication the arrowroot flour is cooked).
And just look at this deliciousness! The stew tastes quite lush and will be delicious over some mashed potatoes or rice. For the time being, however, I’ll just have a little tasting bowl with a vegan Yorkshire pud on the side to soak up that gravy!
And our song of the day is “Elastic Day” by J. Mascis–a recommendation from my friend, Bob.