Name: Irish Seitan Stew
Ingredients: 2 c diced seitan; 1 c peeled and diced rutabaga (I used turnips); 1 c chopped onions; 1 c diced carrots; 2 bay leaves; 1/2 teaspoon each rosemary, dry basil; 1 clove garlic, minced or pressed; 1 T chopped fresh parsley; 2 teaspoon light sesame oil; 2 c water; 5 teaspoon tamari or soy sauce; 1/2 c. celery, sliced thin on the diagonal; 1 c frozen peas; 4 T arrowroot disolved in 4 T. water

Irish Seitan Stew

Ingredients

2 c diced seitan
1 c peeled and diced rutabaga (I used turnips)
1 c chopped onions
1 c diced carrots
2 bay leaves
1/2 teaspoon each rosemary, dry basil
1 clove garlic, minced or pressed
1 T chopped fresh parsley
2 teaspoons light sesame oil
2 c water
5 teaspoons tamari or soy sauce
1/2 c. celery, sliced thin on the diagonal
1 c frozen peas
4 T arrowroot disolved in 4 T. water

Instructions

Saute first nine ingredients in oil in a medium sauce pan about eight minutes, then add water and tamari and simmer about ten minutes, until vegs are tender crisp. Add celery and peas and cook another minute or two, then remove from heat and vigorously stir in arrowroot. Return to medium heat and stir until thickened. In addition to the above ingredients I added broccoli and asparagus to the stew.