Recipe for Seitan Stew

Found in a backcopy of Vegetarian Journal, March 1996:

• 1 cup of water plus 1/2 cup water
• 1 ounce dried wild mushrooms
• 1 Tablespoon oil
• 1 large onion, chopped
• 2 carrots, diced
• 3 small turnips, peeled and cut in quarters
• 4-5 small potatoes, cut in half
• 1/2 pound mushrooms, halved
• 3 dried tomatoes, made into powder
• 8 ounces seitan, cut in small chunks
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1 Tablespoon miso
• 1 Tablespoon arrowroot
• 2 Tablespoons fresh chopped parsley
• Black pepper to taste

Boil one cup of the water and soak the dried mushrooms (if they are morels or shiitake) for 30 minutes. Save soaking water. If using porcini add when recommended.

Heat oil in pan over medium heat. Add onion, carrot, turnips, and potatoes. Sauté for 3 to 5 minutes until onion begins to soften. Add fresh mushrooms, tomato powder, and 1/4 cup water. Cook for 5 more minutes. Then add seitan chunks, dried herbs, and rehydrated mushrooms that have been cut in pieces. Cook for 5 more minutes.

Add soaking water drained of any debris and porcini, if using them. Add the miso and stir. Cook for about 10 more minutes until vegetables are almost tender.

Combine the remaining 1/4 cup water with the arrowroot and add to the pan over medium heat, stirring until thickened. If too thick add water 1 tablespoon at a time. If too thin add arrowroot 1 teaspoon at a time. Season with black pepper. Add parsley just before serving.