Deep December Ragout Of Seitan, Shiitakes And Winter Vegetables
Recipe By : Chef Du Jour Crescent Dragonwagon Show #DJ9339
Serving Size : 4 Preparation Time :0:00
Categories : Tvfn
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Oil spray
1 tb Olive oil
1 lg Onion -- cut vertically into
- crescent shaped 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 tb Umeboshi vinegar
1 tb Honey
1/2 ts Freshly ground black pepper --
- up to 1 ts, or to taste
1 c Canned diced tomato in tomato
- puree
8 cl Garlic -- up to 10, peeled,
- quartered, or thickly sliced
1/4 ts Salt
6 Dried Shiitake mushrooms --
- up to 8, broken roughly into
- quarters
8 oz Seitan -- well drained, diced
- into stew beef size squares,
- 1 to 1-1/2" or so
4 sm Potatoes -- scrubbed, peel on,
cut in large pieces
2 Carrots -- scrubbed, peel on,
- sliced in 1/2" rounds
1 Parsnip -- halved lengthwise,
- sliced in 1/2" halfrounds
2 c Green beans -- stemmed and sliced
- into 2 to 3" long pieces
1 Zucchini -- halved lengthwise,
- sliced into 1/2" halfrounds
Italian parsley -- minced, for
- garnish (optional)
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.
