Title: One Eyed Scouse
Categories: Irish, Vegetarian
Yield: 4 Servings
1/2 c Tamari
13 c Water
1/4 c Seitan mix
1/2 c Oil; up to 3/4 c
3 Celery ribs; chopped
6 md Red potatoes
3 tb Fresh mint; finely chopped
3 tb Fresh basil; finely chopped
4 tb Fresh parsley;
- finely chopped
Salt and ground black pepper
In the early 1960s, European children had hot lunches each day at
school. The "school dinner" would arrive at mid-morning in giant
steel canisters from some unknown dockside cookhouse and a
penetrating smell of overcooked boiled cabbage would ooze through the
classrooms and halls. One frequent school dinner was Scouse, a staple
made from boiled mutton and potatoes, traditionally served with
pickled red cabbage. Very poor people would have to leave out the
mutton and then it would be called Blind Scouse. My mother, who
considered herself middle class, called her Scouse "Irish Stew." Our
family Scouse is now made with gluten, hence the name "One-Eyed
Scouse." There's celery instead of onion in the recipe, and a few
fresh herbs.
Mix tamari with 1/2 cup water and add to seitan mix in a large bowl.
Knead well, then roll out 1" thick on a floured board and cut into
1/4" wide strips. Cut these 1 to 2" long and heat up the oil in a
deep, heavy skillet. When a piece of seitan sizzles in the oil,
lightly fry the seitan until golden. Set aside. Place the rest of the
water in a large stockpot with a lid and add the celery and potatoes.
Bring to a boil, add seitan, cover the pot, turn down, and simmer for
30 minutes. Add herbs, salt, and pepper, and cook a little
longer--just 1 to 2 minutes, or if stew is still runny it may need a
litte longer. Continue simmering until potatoes thicken the broth.
Serve with pickles, especially red cabbage!
Recipe by Vegetarian Food For All by Annabel Perkins
