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Vegan Planet: Almost Irish Stew

Monday, March 16, 2009

 

Almost Irish Stew


It’s almost St. Patrick’s Day, so I decided to make “Almost Irish Stew” from Fresh from the Vegetarian Slow Cooker. It’s one of those basic “comfort food” stews that is perfect on a cold rainy day. I used baby carrots (halved lengthwise) but you can use sliced regular carrots, if you prefer, and any kind of white potatoes work well — just make sure they’re cut uniformly so everything gets done at the same time. I included diced seitan in my stew, but you could use white beans instead — it tastes great either way.

When I want extra flavor, I sauté the onion in a skillet first, but this time I skipped that step and it still tasted great. You can also sauté your seitan before adding it to the slow cooker, if you like it nice and browned. Again, it’s a personal choice.

To celebrate St. Patrick’s Day, I wanted to boost the Irish factor with a touch of green, so I added some fresh baby spinach (blanched first and then added close to serving time). Kale or cabbage would be good, too, but I especially like how the bright green spinach, orange carrots, and white potatoes show the colors of the Irish flag!

Almost Irish Stew
With the slow cooker doing all the work, it will give you time to make a loaf of Irish soda bread. Adapted from Fresh from the Vegetarian Slow Cooker. Variation: Substitute cooked white beans for the seitan. Instead of spinach or kale, you can substitute cabbage which can be added raw to the slow cooker when you add the carrots and potatoes.

1 yellow onion, chopped
2 cups baby carrots, halved lengthwise
5 small white potatoes, halved or quartered
2 garlic cloves, minced
2 cups vegetable stock
1 bay leaf
1/4 cup dry white wine
2 tablespoons tamari
1 teaspoon dried thyme
Salt and freshly ground black pepper
2 cups blanched spinach or kale
8 ounces seitan, diced

Place the chopped onion in the bottom of a slow cooker. Add the carrots, potatoes, garlic, stock, bay leaf, wine, tamari, thyme, and salt and pepper to taste. Cover and cook on low for 6 to 8 hours. About 30 minutes before serving, add the spinach and seitan. Taste and adjust seasonings. Serve hot.

Serves 4

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Comments:
Nice recipe; pretty cool photo!

Best, Mark
 
This looks so delicious. My partner will love to cook this! thanks for sharing!
 
that sounds so comforting and warm and delicious! thanks for the recipe!!!!!
 
looks great, will have to try it
 
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