My Wild Irish Seitan Stew Recipes

MY WILD IRISH SEITAN STEW

Steps:

• Heat oil in large stew pot over medium heat.
• Add onions and celery and cook until soft, about 5 minutes.
• Add potatoes, carrots, garlic, stock, wine, bay leaves.
• Bring to a boil and reduce heat to low and simmer for 15 minutes.
• Add tamari, kale, muchrooms, thyme, salt and pepper, and cook until vegetables are tender, another 15 minutes or so.
• Optional: While stew simmers, brown seitan pieces in a small pan wit some olive oil just to get some color. Set aside.
• Stir together the cornstarch and water, add to pot and bring stew back up to a slow boil.
• Stir for about 1 minute until thickened.
• Add seitan, reduce heat and simmer gently for another 10 minutes.

PIEROGIES WITH CABBAGE AND MUSHROOMS

Steps:

• heat 1 tbsp oil and 1 tbsp butter in a skillet.
• add pierogies, in batches and saute until browned on both sides, 5 minutes per side.
• add more oil and butter if needed for the next batch, keep warm.
• heat 1 tbsp oil in same skillet, add bacon, cook until crispy and set on paper towels to drain.
• pour most fat off of skillet.
• add 1 tbsp oil, saute onions, mushrooms and garlic until golden, about 8 minutes.
• add cabbage, water, salt, pepper and cover. cook until cabbage is tender,2-3 minutes, if you like your cabbage softer.
• or you can just keep stirring, uncovered until the cabbage is crisp tender.
• place pierogies on a platter, pour cabbage mixture over, garnish with bacon and dill.
• serve with sour cream if desired.

MEDITERRANEAN CHICKEN STEW

Steps:

• Place chicken breast on the bottom of the crockpot.
• Saute garlic and onions for about 5 minutes in olive oil.
• Cover chicken with the onions.
• Pile the tomatoes, artichokes, carrots, potatoes, capers, olives, and bay leaves on top of the chicken.
• In a separate bowl, mix the chicken broth with the seasonings.
• Pour the herby broth over the chicken and vegetables.
• Cook on Low for 6 hours.
• Just before serving, thicken sauce by adding 2 tblsp of cornstarch to 1/4 cup cold water and pouring inches
• Wait 3 minutes, Serve and Enjoy!

CROCK POT SEITAN STEW

Steps:

• Sautee the seitan in a little bit of olive oil first, if you'd like. If you're pressed for time, you don't need to, but it will give the seitan a bit of extra flavor if you do.
• Place all the ingredients in a crock pot or slow cooker. Cook on low for 6 to 8 hours.

BELGIAN-STYLE SEITAN STEW WITH DARK BEER

Steps:

• Heat 1 Tbsp of the oil in a large skillet over medium-high heat. Add the seitan and cook until browned on all sides, about 10 minutes, Set aside.
• Heat remaining 2 Tbsp olive oil in a large saucepan over medium heat. Add the onion, cover, and cook until softened, about 5 minutes.
• Stir in the brown sugar and cook, uncovered, and stirring frequently, until the onion is caramelized, about 10 minutes. Add the flour, and cook, stirring for 1 or 2 minutes to remove the raw taste.
• Stir in the beer, molases, mustard, vinegar, thyme and bay leaf. Add the stock, and simmer, stirring occasionally, until thickened, 10 to 15 minutes.
• Add the seitan and simmer until the flavors are blended, about 10 minutes.
• Remove the bay leaf and adjust the seasonings with salt and pepper.
• Serve hot and enjoy.

CREAM OF CORNED BEEF, CABBAGE AND POTATO SOUP

Steps:

• Combine first 6 ingredients to large pot.
• Bring to boil, reduce heat and cook until vegetables are tender.
• Mix cornstarch and water together to make a paste.
• Bring the Soup back to a boil, add the paste with a whisk, until the soup is thick.
• Now simmer, then add cream, butter, salt, pepper and beer.
• Garnish with chopped parsley.

PISTACHIO POKE CAKE (ST. PATTY'S DAY CAKE)

Steps:

• mix and bake cake according to package in 13x9 in pan.
• while hot poke holes with a small spoon handle or skewer.
• mix pudding mix with powdered sugar, whisk in milk.
• while runny immediately pour over the warm cake.
• cool completely and frost with cool whip or pudding (or mix).
• refrigerate at least 1 hour, or overnight.